Latte Recipe
Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Steamed Milk
Optional Finishes
Method
Espresso
- 1
Prepare and Dose
Weigh 18 g of freshly roasted coffee beans and grind to a fine espresso grind (slightly finer than table salt). Clean the portafilter, dry it, and distribute the grounds evenly in the basket.
- 2
Tamp and Brew
Tamp the grounds level and with consistent pressure. Lock the portafilter into a warmed espresso machine group head. Brew approximately 36 ml of espresso into a preheated cup — target 25–30 seconds extraction. Aim for a rich crema.
Steamed Milk
- 3
Prepare the Pitcher
Pour 10 oz (about 300 ml) of cold whole milk into a chilled metal steaming pitcher. The pitcher should be about one-third full to allow room for steaming and foam.
- 4
Purge and Position Steam Wand
Purge the steam wand briefly to remove condensation. Submerge the tip just below the milk surface and position the pitcher at a slight angle.
- 5
Stretch and Heat
Turn on the steam to introduce air for the first 2–4 seconds (you should hear a gentle hissing), then lower the pitcher so the wand tip goes slightly deeper to create a whirlpool. Continue steaming until the pitcher side becomes too hot to hold for more than a couple seconds (approx. 60–65°C / 140–149°F). Aim for silky microfoam with small, glossy bubbles.
- 6
Clean Wand and Texture Milk
Turn off steam, wipe the wand immediately with a clean damp cloth and purge briefly. Tap the pitcher on the counter and swirl the milk to break any large bubbles and integrate foam into a velvety texture.
- 7
Pour
Hold the cup with the espresso at a slight angle. Start pouring steamed milk from about 2–3 inches above the cup to mix milk and espresso, then bring the pitcher closer to the surface and pour faster to create a small layer of latte art or smooth foam. Finish with a steady lift and a small straight-through motion to complete a heart or rosette if desired.