Latte Recipe

Preheat and dose

Preheat your espresso machine by running water through the group head and portafilter. Weigh 18 g of freshly roasted espresso beans and grind them to a fine espresso consistency (slightly finer than table salt).

Tamp and brew

Distribute the ground coffee evenly in the portafilter, tamp with 30 pounds of pressure to create a level puck, then lock the portafilter into the group head. Brew a double shot aiming for ~60 ml of espresso in 25–30 seconds. If using a stovetop Moka or AeroPress, extract an equivalent concentrated 60 ml brew.

Prepare milk

Pour 10 oz (about 300 ml) of cold whole milk into a chilled metal steaming pitcher. If you prefer a lighter latte, reduce milk to 8 oz (240 ml). Add the optional 1/4 tsp vanilla extract or 1 tsp simple syrup into the milk if using; this helps dissolve flavors while steaming.

Steam to microfoam

Purge the steam wand briefly to remove condensation. Submerge the tip just below the milk surface and start steaming to introduce a small amount of air for 2–3 seconds (you should hear a gentle hissing). Then lower the pitcher slightly to fully immerse the tip and continue steaming to heat the milk to 60–65°C (140–149°F) while creating a velvety microfoam. Keep the pitcher moving in a slow whirlpool to break larger bubbles. Total steaming time ~20–30 seconds depending on machine.

Texture check

Tap the pitcher gently on the counter and swirl to smooth the foam. The milk should be glossy and pourable with fine microfoam on top. Spoon out 1 tablespoon of thicker foam into a cup if you prefer a drier foam cap.

Pre-warm your serving cup (8–12 oz) by rinsing with hot water or steaming with the steam wand. Pour the brewed 60 ml espresso into the pre-warmed cup.

Hold the steaming pitcher with milk about 1 inch above the cup and begin pouring slowly into the center of the espresso. Start with a steady stream to incorporate milk and espresso, then bring the pitcher slightly closer and increase pour speed to allow the microfoam to rise and form a thin layer on top. Aim for a 1–1.5 cm foam cap. If you reserved a tablespoon of foam, spoon it on top now.

If desired, dust the top with a pinch of ground cinnamon or cocoa powder. Taste and add sugar or more simple syrup to taste (about 1 tsp recommended).

Serve immediately. A latte is best enjoyed hot, with a silky mouthfeel and a thin layer of microfoam.