Latte Recipe

Inspired by Woburn Thai

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 espresso machine by running a short water flush through the group head. While it warms, weigh and grind 18 g of coffee to a fine espresso grind (resembles table salt).
2
Tamp and brew
Distribute the grounds evenly in the portafilter, tamp with firm, even pressure (about 30 pounds/13.6 kg), and lock the portafilter into the group head. Brew into a warmed cup or glass, aiming for about 36 ml of brewed espresso in 25–30 seconds. Adjust grind or dose if extraction is too fast/slow.

3
Prepare pitcher and milk
Pour 10 fl oz (about 300 ml) of cold whole milk into a chilled stainless-steel steaming pitcher. Using cold milk gives better microfoam control.
4
Purge steam wand and position
Purge the steam wand briefly to remove condensate. Submerge the tip just below the milk surface and angle the pitcher slightly so the wand sits near the side to create a whirlpool.
5
Stretch and texture milk
Turn on the steam and lower the pitcher until the wand tip is just breaking the surface to introduce air for 3–6 seconds (you should hear a gentle hissing). Then raise the pitcher slightly so the tip is submerged and continue steaming to heat milk to 55–65°C (130–150°F) while maintaining a smooth vortex to produce velvety microfoam. Total steaming time usually 20–35 seconds depending on wand power.
6
Polish milk
Turn off steam, wipe and purge the wand. Tap the pitcher on the counter to collapse any large bubbles and swirl to integrate foam into glossy microfoam.
7
Optional refill
If you need extra volume to fill your cup, add the optional 1 oz of cold milk and gently mix—this helps create a slightly larger pourable milk amount.

8
Sweeten (optional)
If using a sweetener or syrup, add it to the bottom of the warmed cup now and stir briefly with the shot of espresso so it dissolves evenly.
9
Combine espresso and milk
Hold back foam with a spoon and pour the steamed milk into the center of the espresso from about 2–3 inches (5–8 cm) above the cup. As the cup fills, lower the pitcher and allow a thin layer of microfoam to flow out. For simple latte art, move the pitcher gently back and forth and finish with a quick draw-through to create a heart or rosette.
10
Garnish and serve
Sprinkle a light dusting of cocoa or cinnamon if desired. Serve immediately while hot (optimal drinking temperature 60–65°C / 140–149°F).