Caffe Latte Recipe

Dose and tamp

Weigh 18 grams of freshly ground espresso and distribute it evenly in the portafilter. Tamp firmly and level to create a smooth puck.

Brew espresso

Lock the portafilter into a preheated espresso machine. Brew a double shot (approximately 36 ml) of espresso directly into a 10–12 oz latte cup. Target an extraction time of about 25–30 seconds.

Prepare the milk pitcher

Pour 8 oz (about 240 ml) of cold whole milk into a chilled stainless-steel steaming pitcher. Leave enough headspace for steaming and frothing.

Purge steam wand

Briefly open the steam wand for 1–2 seconds to purge any condensate before steaming.

Steam milk

Submerge the tip of the steam wand just below the surface of the milk and start steaming to introduce a small amount of air for microfoam for 2–4 seconds. Then submerge the wand deeper to heat milk to 60–65°C (140–149°F). The milk should be silky with very fine microfoam and about 1–2 tbs of foam on top.

Wipe and purge

Wipe the steam wand with a clean, damp cloth immediately after steaming and purge briefly to clear residual milk.

Texture and tap

Tap the pitcher on the counter and swirl to integrate microfoam with the liquid milk, producing a glossy, pourable texture.

Pour

Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches above the cup to incorporate milk with espresso, then lower the pitcher and pour more steadily to create a smooth layer of milk and a thin layer of microfoam on top. Optionally finish with a simple latte art heart or rosette.

If desired, add 1 tsp sugar or simple syrup to taste and stir gently. Lightly dust the top with 1/4 tsp cocoa powder or cinnamon for garnish.

Serve immediately while hot.