Latte Recipe

Preheat & dose

Preheat the espresso machine by pulling a blank shot or running water through the group head for 10–15 seconds. Weigh 18 g of finely ground espresso coffee and distribute it evenly in a 58 mm (or appropriate) portafilter.

Tamp & brew

Tamp the coffee evenly with firm, level pressure. Lock the portafilter into the group head and start extraction. Pull a double shot (about 36 ml) aiming for a 25–30 second extraction time. Pour the espresso into a warmed 12 oz cup.

Pour milk into pitcher

Pour 10 oz (approximately 300 ml) of cold whole milk into a steel steaming pitcher. If you prefer sweetened or flavored latte, add ~1 teaspoon of simple syrup or syrup to the milk now.

Purge steam wand

Purge the steam wand for 1–2 seconds to remove condensed water, then wipe with a clean cloth.

Steam milk

Submerge the steam wand tip just below the milk surface and start steaming. Create microfoam by keeping the tip near the surface for 3–6 seconds to introduce small amounts of air, then submerge the wand deeper to heat. Steam until the pitcher exterior is just too hot to hold comfortably (approx. 60–65°C / 140–149°F). Aim for smooth, velvety microfoam with small bubbles.

Knock and swirl

Turn off the steam, wipe and purge the wand again. Tap the pitcher gently on the counter and swirl to integrate foam and milk into a glossy, pourable texture.

Pour

Hold the cup with espresso at a slight angle. Begin pouring milk from about 3–4 inches above the cup to integrate milk and espresso. As the cup fills and a white circle appears, move the pitcher closer and use a controlled wrist motion to create a small latte art pattern if desired. Fill to about 12 oz total volume with a thin layer of microfoam on top.

Sprinkle a light dusting of ground cinnamon or cocoa on top if desired. Serve immediately.