Hot Latte Recipe
16oz hot latte. Classic blend of espresso and steamed milk.
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Ingredients
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Espresso
Milk
Garnish (optional)
Method
Espresso
- 1
Preheat and dose
Turn on the espresso machine and allow it to fully heat (group head and portafilter) for 10–15 minutes. While it heats, weigh 18 g of freshly ground espresso into a clean portafilter basket and distribute/level the grounds evenly.
- 2
Tamp and flush
Tamp the coffee with even pressure (about 30 pounds / 13.6 kg of force) to create a smooth, level puck. Wipe the portafilter rim, lock it into the group, and flush the group head for 1–2 seconds to stabilize temperature.
- 3
Pull espresso
Brew a double shot: start the shot and aim for about 36 ml of liquid espresso in 25–30 seconds. Stop the shot when extraction reaches roughly 36 ml. You should have a rich crema on top. Pour the espresso into a pre-warmed 16 oz latte cup or keep the shot in the portafilter if brewing directly into the cup is your workflow.
Milk
- 4
- 5
Purge steam wand and position
Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the surface of the milk and angle the pitcher to create a slight whirlpool.
- 6
Texture and steam milk
Start steaming with the wand tip just under the surface to incorporate a small amount of microfoam for 3–5 seconds (you should hear a gentle hissing). Then submerge the tip slightly deeper to heat without adding more air. Continue until the pitcher exterior reaches 140–150°F (60–65°C). Aim for smooth, velvety microfoam with small bubbles. Total steaming time will be ~20–45 seconds depending on machine and milk volume.
- 7
Polish milk
Turn off steam, wipe the wand with a damp cloth, and purge briefly. Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into a glossy texture.
- 8
Combine espresso and milk
Hold the espresso cup at a slight angle. Pour the steamed milk into the espresso steadily: start from slightly higher to integrate milk and espresso, then lower the pitcher and move closer to the surface to finish with microfoam and create a small latte art heart or smooth surface. Aim for a final volume of 16 oz (approximately 2 oz espresso + 13 oz milk + foam). If needed, top up with the extra 1 oz milk for correct fill and texture.
Garnish (optional)
- 9
Lightly dust the top of the latte with 0.25 tsp of cocoa powder or ground cinnamon if desired. Serve immediately with a spoon or napkin.