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Ingredients
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Espresso
Milk & Foam
Method
Espresso
- 1
Prepare machine
Ensure your espresso machine is warmed up and the portafilter is clean and dry. Run a blank shot to stabilize temperature if the machine has been idle.
- 2
Dose and tamp
Weigh 18 g of freshly ground espresso. Distribute evenly in the portafilter basket and tamp with steady 30–40 lb (13–18 kg) pressure to produce a level puck.
- 3
Extract
Lock the portafilter into the machine and start extraction. Aim for 36 ml of espresso (approx. 25–30 seconds). Adjust grind or dose if extraction is significantly faster or slower.
Milk & Foam
- 4
Prepare pitcher
Pour 150 ml of cold whole milk into a chilled 12–16 oz steaming pitcher. Reserve the additional 50 ml for topping or adjusting temperature if needed.
- 5
Purge steam wand
Briefly open the steam wand to purge any condensation before steaming milk (1–2 seconds).
- 6
Position wand and aerate
Submerge the steam wand tip just below the surface of the milk and angle the pitcher slightly. Turn on steam. For the first 3–6 seconds, keep the tip near the surface to introduce air and create microfoam. You should hear a gentle tearing or paper-quiet hiss, not loud screeching.
- 7
Texturize milk
After initial aeration, lower the pitcher so the wand tip is deeper and position to create a whirlpool. Continue steaming until the pitcher feels hot to the touch (approx. 60–65°C / 140–149°F). The milk should be velvety and glossy with fine microfoam and about 1–1.5 cm of foam thickness.
- 8
Wipe and purge wand
Turn off steam, wipe the wand with a clean damp cloth immediately, and purge briefly to clear milk from the nozzle.
- 9
Settle and pour
Tap the pitcher gently on the counter and swirl to remove large bubbles and integrate foam. Immediately pour the 36 ml espresso into a pre-warmed 150–180 ml (5–6 oz) cup. Begin pouring milk from about 2–3 cm above the cup to sink the liquid milk, then move closer and use a steady controlled pour to lay down a smooth layer of foam about 1 cm thick. Finish with a gentle wiggle if making a simple latte-art pattern.
- 10
Optional garnish
Lightly dust the top of the foam with a pinch of cocoa or cinnamon if desired.