Latte Recipe

Prepare machine and portafilter

Preheat the espresso machine by running a blank shot (no coffee) for 5–10 seconds. While machine warms, rinse and dry the portafilter, then wipe the basket clean.

Dose and tamp

Weigh 18 g of freshly ground espresso coffee and distribute evenly into the portafilter basket. Level and tamp firmly and evenly with about 15–20 kg of pressure to create a flat, compact puck.

Brew espresso

Lock the portafilter into the group head and start extraction. Aim for a 36 ml yield in about 25–30 seconds (for a 1:2 brew ratio). Stop the shot when the yield and timing are within range. Pour the 36 ml espresso into a warmed 10–12 oz latte cup or glass.

Prepare the milk pitcher

Pour 10 oz (approximately 300 ml) cold whole milk into a stainless-steel steaming pitcher. Use milk straight from the refrigerator so it's cold (about 4–6°C / 39–43°F).

Purge steam wand

Purge the steam wand briefly to expel condensation and ensure dry steam before submerging it into the milk.

Steam milk

Insert the steam wand tip just below the surface at an angle. Start steaming with the tip near the surface for 2–4 seconds to introduce microfoam (a gentle hissing sound). Then submerge the tip slightly deeper and position the pitcher to create a whirlpool. Continue heating until the pitcher feels hot to the touch (around 60–65°C / 140–149°F). Aim for velvety microfoam and about 1 oz of visible foam at the top.

Texture and polish

Turn off steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to collapse any large bubbles and polish the milk until smooth and glossy.

Optional foam reserve

If you want extra foam for latte art or a thicker top, spoon roughly 1 oz of the denser foam into the pitcher or hold back in a separate small container.

Combine espresso and milk

Hold the cup with the freshly brewed espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches above the cup to integrate milk and espresso. As the cup fills and crema begins to show through, lower the pitcher and pour more slowly to let foam sit on top.

Create latte art (optional)

For simple latte art (heart/rosette), bring the pitcher spout close to the surface and use a steady, gentle wrist motion to make the design. Finish with a quick pull-through to define the pattern.

Sweeten and garnish

If desired, stir in 1 tsp sweetener to taste, then dust the foam lightly with a pinch of ground cinnamon or cocoa.

Serve

Serve immediately while hot (approximate drink temperature 60–65°C). Enjoy with a spoon for the foam and a napkin on the side.