Café Latte Recipe

Dose and Tamp

Weigh or dose approximately 18 g of finely ground espresso coffee into the portafilter basket. Distribute grounds evenly and tamp with 30 pounds of pressure to create a level puck.

Brew

Lock the portafilter into a preheated espresso machine. Start extraction and brew 36 ml of espresso (a double shot) directly into a warmed 8–12 oz serving cup. Aim for a 25–30 second extraction time. If using a manual espresso maker or moka, adjust dose and yield proportionally.

Prepare Milk

Pour 8 oz (about 240 ml) of cold whole milk into a stainless steel steaming pitcher. If you want sweetness, add the optional sugar or 1 tsp flavored syrup to the milk before steaming so it dissolves evenly.

Steam and Texturize

Purge the steam wand and submerge just below the surface of the milk. Start steaming with the wand tip near the surface for 2–4 seconds to introduce microfoam, then lower the wand to fully heat milk. Maintain a whirlpool motion to create smooth, velvety microfoam. Steam until milk reaches 60–65°C (140–149°F) for whole milk (or 55–60°C / 131–140°F for non-dairy). The finished milk should have fine, glossy microfoam with small bubbles.

Settle and Tap

Tap the pitcher gently on the counter and swirl to eliminate any large bubbles and integrate foam and liquid milk, producing a silky texture suitable for pouring latte art.

Pouring: Hold the cup with the brewed espresso at a slight angle. Begin pouring the steamed milk into the center from about 3–4 inches above the cup to allow milk to sink beneath the crema. As the cup fills and the crema begins to break, lower the pitcher close to the surface and increase flow slightly to allow the microfoam to rise and form a 1–1.5 cm layer of foam on top. For latte art, use small wrist motions to create a heart or rosette. Aim for a latte ratio of roughly 1 part espresso to 2–3 parts milk.

Finish: Dust the top with a light sprinkle of cocoa powder or ground cinnamon if desired. Serve immediately on a saucer with a spoon.