Latte Recipe

Preheat and dose

Preheat your espresso machine and portafilter by running a blank shot for a few seconds. Dose 18 g of freshly ground espresso into the portafilter and level/tamp evenly with about 30 lb of pressure.

Brew

Brew a double shot of espresso (approximately 36 ml yield) directly into your serving cup or into a shot glass. Aim for a 25–30 second extraction time. If using a stovetop Moka or Aeropress, brew to an equivalent strength (about 36 ml).

Pour milk into pitcher

Measure 10 oz (about 300 ml) of cold whole milk and pour into a stainless-steel steaming pitcher. Using cold milk gives you more time to texture it properly.

Steam and texture milk

Purge the steam wand briefly, then submerge the tip just below the surface of the milk and open the steam to introduce small amounts of air for 1–2 seconds to create a slight microfoam. Then fully submerge the tip and position the wand to create a vortex, heating the milk to 60–65°C (140–149°F). The milk should feel warm to the touch and have a glossy, velvety texture with very small microbubbles.

Separate foam (optional)

If you prefer less foam, tap the pitcher on the counter and swirl to integrate larger bubbles. Spoon off about 1 oz of thicker foam into a small cup if you want an extra foam topping separate from the milk pour.

Pour the steamed milk into the espresso. Hold the cup with the espresso at a slight angle and start pouring from about 3–4 inches above, adding the milk to combine with the crema. As the cup fills and the surface becomes more even, bring the pitcher closer and pour with a gentle wiggle or steady stream to create a small latte art pattern if desired. Aim for a drink volume around 10–12 oz total.

Sweeten and garnish (optional). If desired, stir in 1 tsp sugar or simple syrup before pouring in milk so it dissolves evenly. Dust the top with a pinch of cocoa powder or ground cinnamon for garnish.

Serve immediately. A latte is best enjoyed right away while the milk is still textured and warm (60–65°C / 140–149°F).