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Ingredients
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Espresso
Milk
Optional/add-ons
Method
Espresso
Preheat and dose
Preheat your cup by rinsing it with hot water. Grind 18 g of espresso coffee to a fine grind suitable for espresso. Tamp evenly in the portafilter to create a flat, compact puck.
Pull espresso
Brew a double-shot espresso (about 36 ml) with your espresso machine. Target extraction time 25–30 seconds. Pour the espresso into the preheated 12 oz (approx. 360 ml) cup.
Milk
Steam milk
Pour 10 oz cold whole milk into a chilled steaming pitcher. Purge the steam wand briefly, then submerge the tip just below the surface and start steaming. Stretch the milk slightly (introduce small amount of air) for 3–5 seconds to create a velvety microfoam, then fully submerge wand to heat milk to 60–65°C (140–149°F). Aim for a smooth, glossy texture with very small bubbles.
Texture and pour
Tap the pitcher on the counter and swirl to integrate foam. Slowly pour the steamed milk into the center of the espresso from about 2–3 inches above; as cup fills and milk begins to integrate, bring the spout closer to the surface and pour with a steady motion to create a thin layer of microfoam. If desired, finish with a small rosette or heart latte-art motion. Leave roughly 1–2 tbsp of foam on top.
Finish & Serve
If you like your latte sweetened, add up to 1 tsp sugar or 1 tsp simple syrup to the espresso before pouring milk and stir to dissolve. Optionally dust 1/4 tsp cocoa powder or cinnamon on top. Serve immediately in the warmed 12 oz cup.