Latte Recipe

Inspired by Vinaigrette

Time10m

Serves1

Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Preheat and dose
Preheat your cup by rinsing with hot water. Grind 18 g of coffee to an espresso-fine grind and distribute evenly in the portafilter; tamp with consistent pressure.
2
Brew
Brew a double shot of espresso (~36 ml) into the preheated cup or a small pitcher. Aim for a 25–30 second extraction window as a guideline, adjusting grind to achieve that timing. Set the espresso aside while you steam milk.

3
Prepare milk
Pour 8 oz (about 240 ml) of cold whole milk into a stainless-steel steaming pitcher. If you prefer a slightly larger drink, you may add the optional extra 1 oz to reach desired fill level.
4
Purge steam wand
Purge the steam wand briefly (1–2 seconds) to remove condensation before inserting into the milk.
5
Texture and temperature
Submerge the steam wand tip just below the surface of the milk at a slight angle. Turn on the steam and lower the pitcher very slightly so the tip creates a gentle hissing (introducing small amounts of air) for about 3–5 seconds to create microfoam. Then raise the pitcher so the tip is deeper in the milk to create a whirlpool and heat to 60–65°C (140–149°F). If you don't have a thermometer, stop steaming when the pitcher becomes too hot to hold for more than a couple of seconds (around 60°C).
6
Polish milk
Turn off steam before removing wand. Wipe the wand with a clean damp cloth and purge briefly again. Tap the pitcher on the counter and swirl the milk to collapse any large bubbles and polish the microfoam into a glossy, velvety texture.

7
Add sweetener (optional)
If using sweetener, add it to the brewed espresso and stir to dissolve.
8
Pour milk
Hold the cup with the espresso at a slight angle. Begin pouring steamed milk from about 3–4 inches above the cup to incorporate milk and crema, then lower the pitcher closer (1 inch) and pour more steadily to allow the microfoam to sit on top. Aim for a roughly 1:3 espresso-to-milk volumetric ratio (double shot espresso to ~8 oz milk) producing about a 10–12 oz latte.
9
Finish
If desired, sprinkle a pinch (about 1 tsp) of cocoa powder or cinnamon on the foam. Serve immediately.