Café Latte Recipe
Make Café Latte Recipe in just 8m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Espresso
Milk
Finishing
Method
Espresso
Preheat and dose
Preheat your espresso machine and group head. Weigh 18 g of freshly ground espresso (fine grind, slightly finer than table salt) and distribute it evenly in the portafilter.
Tamp and brew
Tamp the coffee evenly and firmly (about 30 lbs of pressure). Lock the portafilter into the group head and start the shot. Aim to extract about 36 ml of espresso in 25–30 seconds. The resulting double shot (ristretto/standard double) will be roughly 36 ml. Set the brewed espresso aside in the serving cup.
Milk
Pour and purge steam wand
Pour 8 oz (approximately 240 ml) of cold whole milk into a chilled stainless-steel steaming pitcher. Purge the steam wand briefly to remove condensation.
Position for stretching
Submerge the tip of the steam wand just below the milk surface and angle the pitcher slightly so the wand sits off-center. Turn the steam on to introduce air for the first 2–3 seconds: you want a slight hissing sound to create fine foam (microfoam).
Texture and heat
After the initial air introduction, lower the pitcher so the wand is deeper and create a whirlpool motion to heat and texture the milk. Continue steaming until the pitcher is hot to the touch (about 60–65°C / 140–149°F). Do not overheat. The milk should be silky, with very fine, glossy microfoam. Swirl and tap the pitcher on the counter to remove large bubbles and incorporate the foam.
Assemble & Finish
Combine espresso and milk
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk slowly into the center of the espresso from about 2–3 inches above the cup to integrate milk and crema. As the cup fills, lower the pitcher and pour more steadily to bring the microfoam onto the surface. This builds a smooth, even layer of milk with a thin cap of microfoam (~1/4 inch).
Optional sweeten and garnish
If desired, stir in up to 1 tsp sugar or simple syrup to taste before pouring the milk, or add it after and stir gently. For garnish, lightly dust the foam with a pinch (~1 tsp) of cocoa powder or ground cinnamon.
Serve
Serve immediately while hot. Typical presentation is in a 8–10 oz cup with a 1/4–1/2 inch layer of microfoam on top.