Latte (16oz) Recipe

Dose, grind & tamp

Weigh 18 g of fresh espresso beans and grind to a fine espresso setting (slightly finer than table salt). Distribute grounds evenly in the portafilter and tamp with consistent 20–30 lb pressure to create a level puck.

Brew espresso

Brew a double shot of espresso extracting roughly 36 ml into a warmed 16 oz cup or a small pitcher. Aim for an extraction time of 25–30 seconds. If using two single shots, combine to total ~36 ml.

Prepare milk (cold start)

Pour 12 oz of cold whole milk into a chilled stainless steel steaming pitcher. If using a milk alternative, use same volume but expect slightly different texture and sweetness.

Purge steam wand

Before steaming, purge the steam wand for 1–2 seconds to clear condensation.

Texture milk

Submerge the steam wand tip just below the surface and steam to introduce microfoam: keep tip near surface for 3–6 seconds to create velvety foam, then submerge deeper to heat milk. Target milk temperature 60–65°C (140–149°F). Total steaming time ~20–40 seconds depending on machine. Tap pitcher on counter and swirl to remove large bubbles and integrate foam.

Sweeten or flavor (optional)

If using sugar/simple syrup or flavored syrup, add 1 tablespoon into the warmed cup or to the steamed milk and stir briefly to dissolve.

Combine espresso and milk

Pour the espresso into the 16 oz preheated cup if brewed into a pitcher. Gently pour textured milk into the espresso, starting from a higher pour to mix, then lower the pitcher and move slightly to create a small latte art heart or leave a smooth foam surface. Aim for a final ratio of roughly 1 part espresso to 3 parts milk (total beverage ~16 oz).

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