Latte Recipe

Inspired by The Well

Time10m

Serves1

Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prepare portafilter
Dose 18 g of freshly ground espresso into a clean portafilter. Distribute evenly and tamp with about 30 pounds of pressure until the surface is level and smooth.
2
Brew espresso
Lock the portafilter into a heated espresso machine and brew approximately 36 ml of espresso (a double shot) into your cup. Aim for a 25–30 second extraction from the moment you start the pump. Set the cup aside and keep espresso hot.

3
Prepare milk pitcher
Pour 8 oz (about 240 ml) whole milk into a 12–20 oz stainless steel steaming pitcher. Using whole milk gives better texture, but 2% works acceptably. For a smaller latte, reduce milk to 6 oz.
4
Purge steam wand
Turn on the espresso machine's steam briefly to purge condensation from the wand for 1–2 seconds. Wipe the wand with a clean, damp cloth so it is clean before steaming.
5
Stretch and texture milk
Submerge the tip of the steam wand just below the surface of the milk and turn steam on. For the first 3–6 seconds, keep the tip near the surface to introduce air (a gentle hissing sound) until the milk increases about 10–20% in volume. Then lower the pitcher so the wand tip goes deeper and create a whirlpool to break down larger bubbles and heat the milk. Continue steaming until the pitcher side feels hot to the touch (~60–65°C / 140–149°F). If you have a thermometer, aim for 60–65°C. Tap the pitcher on the counter and swirl to integrate microfoam.
6
Finish milk
Wipe and purge the steam wand again. Knock the pitcher gently on the counter to remove any larger bubbles, then swirl to achieve glossy, velvety microfoam. Pour the milk into a measuring cup or hold in the pitcher ready for pouring.

7
Add sweetener (optional)
If you prefer a sweetened latte, add about 1 teaspoon of simple syrup or flavored syrup to the hot espresso and stir until dissolved. Taste and adjust as desired.
8
Pour milk and create latte
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches above the cup to mix milk and espresso, then bring the pitcher spout closer (about 1 inch) as the cup fills to allow the microfoam to flow on top. Use a steady controlled pour to create a smooth layer of foam; if desired, finish with a simple heart or rosette by moving the pitcher during the final pour.
9
Garnish and serve
Sprinkle a light dusting of ground cinnamon or cocoa powder over the foam if desired. Serve immediately.