Latte Recipe
Make Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Finishing
Method
Espresso
- 1
Preheat and dose
Warm the portafilter by running hot water through it, then dry. Measure 18 g of finely ground espresso into the portafilter basket.
- 2
Tamp
Distribute the grounds evenly and tamp with firm, even pressure to create a level puck (about 30 lb/13.6 kg of force). Wipe the rim of the portafilter to remove stray grounds.
- 3
Brew
Lock the portafilter into the espresso machine. Brew for about 25–30 seconds, yielding roughly 36 ml of espresso (a double shot). Adjust grind size or dose if extraction time is significantly different.
Milk
- 4
- 5
Purge steam wand
Open the steam wand briefly to purge condensate and then wipe it dry with a clean cloth to prevent water from mixing into the milk.
- 6
Steam milk
Submerge the tip of the steam wand just below the milk surface and turn on the steam to introduce air for the first 2–3 seconds, creating microfoam. Then lower the pitcher slightly so the wand is deeper to heat the milk. Aim for a final milk temperature of 60–65°C (140–150°F). The milk should have a velvety, glossy texture with fine microfoam.
- 7
Polish milk
Tap the pitcher gently on the counter and swirl it to remove large bubbles and integrate foam into the milk for smooth texture.
Assembly & Finishing
- 8
Pour
Pour the freshly brewed espresso into the serving cup. Immediately pour steamed milk into the center of the espresso, starting higher to mix milk and crema, then lowering the pitcher to the surface to create a small amount of latte art and allow a thin layer of microfoam to sit on top. Total beverage volume should be about 10 oz (espresso + milk).
- 9
- 10
Serve
Serve immediately while hot.