Latte Recipe

Pull espresso

Prepare two 1-oz shots (about 60 ml total) of espresso using The World Tour roast. Dose ~18–20 g of finely ground coffee for a double shot, tamp evenly, and pull for ~25–30 seconds to yield 2 shots. If you don’t have an espresso machine, brew a strong concentrate using 2 tablespoons (10–12 g) of finely ground coffee with 60 ml of hot water (Aeropress or Moka pot).

Sweeten (optional)

If using granulated sugar, add 1 tsp to the hot espresso and stir until dissolved. If using simple syrup or flavored syrup, add 1 tsp directly and stir to combine.

Steam and texture milk

Pour 1.5 cups (about 350 ml) cold milk into the steaming pitcher. Purge the steam wand briefly, then position the wand tip just below the surface of the milk and turn on steam. Stretch the milk by keeping the tip near the surface for 5–8 seconds to introduce microfoam, then submerge the tip to heat. Aim for 60–65°C (140–149°F). The milk should be glossy with fine velvety microfoam.

Swirl and settle

Turn off the steam, wipe and purge the wand. Tap the pitcher gently on the counter and swirl to integrate foam and liquid milk so it’s silky and free of large bubbles.

Pour latte

Pour the espresso into a warmed 12–16 oz cup. Immediately pour the steamed milk into the center of the espresso, starting from a higher position to let milk sink, then lower the pitcher and move it slightly to create a smooth crema and optional latte art. Stop pouring when the cup is nearly full and finish with a small wiggle or heart shape if desired.

Serve

Serve immediately. Adjust sweetness to taste. If using a flavored syrup (caramel complements the medium roast), drizzle a little on top or stir gently before serving.