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Ingredients
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Espresso
Milk & Foam
Optional
Method
Espresso
Preheat and dose
Preheat your espresso machine by running a blank shot (no coffee) or flushing the group head for 10–15 seconds. While it preheats, grind 18 g of fresh espresso beans to a fine, consistent espresso grind.
Tamp and brew
Distribute the ground coffee evenly in a 58 mm (or appropriate) portafilter basket, tamp firmly and level. Lock the portafilter into the group head and pull a double shot of espresso (about 36 ml yield) directly into a warmed 12 oz (360 ml) latte cup or small pitcher. Aim for a 25–30 second extraction time from the first pump of the pump to stop.
Milk & Foam
Prepare the milk pitcher
Pour 10 fl oz (≈300 ml) whole milk into a 20–24 oz stainless steel steaming pitcher. Use cold milk straight from the refrigerator for best texture. Purge the steam wand briefly to remove condensation.
Steam milk
Submerge the steam wand tip just below the milk surface and engage steam at full power. Create a gentle whirlpool and introduce a small amount of air for the first 2–4 seconds (you should hear a soft 'paper-tearing' sound) to create microfoam. Then lower the wand slightly to continue heating and texturing the milk until the pitcher feels just below hand-hot — about 60–65°C (140–149°F). The milk volume should increase slightly and develop glossy, velvety microfoam with tiny bubbles.
Wipe and purge wand
Turn off steam, immediately wipe the wand with a damp cloth and purge briefly to clear any milk residue.
Settle and swirl
Tap the pitcher gently on the counter and swirl to break any larger bubbles and achieve a uniform silky texture. Give the pitcher one last swirl so the milk is integrated and pourable.
Combine espresso and milk
Hold the latte cup with the freshly pulled espresso at a slight angle. Begin pouring the milk from about 3–4 inches (8–10 cm) above the cup to incorporate milk with espresso, then lower the pitcher and move forward to pour the microfoam and create a small design if desired. Aim for a final total volume of about 12 oz (360 ml). Pour steadily; the finished latte should have a thin (≈0.25–0.5 cm) layer of microfoam on top.
Optional Finish
If desired, sweeten with 1 tsp granulated sugar or 1 tsp simple syrup and stir gently. Dust a light sprinkle of ground cinnamon or cocoa on top of the foam for garnish.