Latte Recipe

Prepare portafilter

Dose 18 g of freshly ground espresso into a clean portafilter. Distribute and tamp evenly to create a level puck (apply ~30 lbs / 13.5 kg of pressure). Wipe off excess grounds from the rim.

Brew

Lock portafilter into the espresso machine and start extraction. Aim for a 1:2 brew ratio (~36 ml of liquid) in 25–30 seconds for a balanced double shot. Stop extraction when you reach roughly 36 ml.

Choose milk and pitcher

Pour 8 oz (about 240 ml) of cold whole milk into a stainless-steel steaming pitcher. Using whole milk yields creamier microfoam; reduce quantity slightly for lower-fat milks if needed.

Purge steam wand

Turn on the steam briefly to purge any condensation from the wand, then wipe it clean with a damp cloth to avoid water mixing into the milk.

Steam and texture milk

Submerge the steam wand tip just below the surface of the milk, start steaming with the pitcher at a slight angle. Introduce air for the first 2–3 seconds (a gentle hissing sound) to create microfoam, then lower the pitcher to fully submerge the wand and continue heating. Aim for a final milk temperature of 60–65°C (140–149°F). The milk should be glossy and have velvety microfoam with very small bubbles.

Polish milk

Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl the milk to pop any large bubbles and integrate foam into a silky texture suitable for pouring.

Pre-warm a 10–12 oz latte cup by rinsing with hot water or briefly setting it on the cup warmer. Pour the brewed espresso into the cup.

Hold the pitcher a few inches above the cup and begin pouring the steamed milk steadily into the espresso. Start with a higher pour to mix milk and espresso, then bring the pitcher closer and pour with a slight wiggle to create a milk-pour pattern (latte art) if desired. Finish by lifting and cutting through the pattern to define it.

If desired, stir in sweetener (about 1 tsp) to taste before pouring milk, or add it afterward. Lightly dust the top with cocoa powder or cinnamon (about 1/4 tsp) as a garnish.