Latte Recipe

Dose and tamp

Weigh 18 g of freshly roasted espresso beans and grind to a fine, espresso grind. Distribute grounds evenly in the portafilter and tamp with 30–40 lb (13–18 kg) of pressure so the puck is level and compact.

Pull the shot

Lock the portafilter into a properly warmed espresso machine. Brew 36 ml of espresso (double shot) aiming for a 25–30 second extraction time from the moment water first contacts the coffee. Stop the shot when the volume is reached and set the espresso aside in a warmed cup or glass.

Prepare equipment

Pour 270 ml of cold whole milk into a clean stainless-steel steaming pitcher (use slightly less than full capacity to allow room for expansion). Purge any condensation from the steam wand by briefly opening it.

Texture the milk

Submerge the steam wand tip just below the milk surface and turn on the steam. Introduce air for 2–4 seconds by keeping the tip near the surface, creating a soft, velvety microfoam. Then lower the pitcher so the tip goes deeper and continue steaming until milk reaches 60–65°C (140–149°F) and the pitcher feels hot to the touch (about 20–40 seconds more). Avoid large bubbles; the milk should be glossy and pourable.

Polish the milk

Turn off the steam and wipe and purge the wand. Tap the pitcher gently on the counter and swirl to integrate foam and liquid milk into a smooth, satin texture. If needed, hold back a small amount of foam for topping.

Optional: heat top-off milk

If you reserved 30 ml for topping, heat and texture it the same way to create a slightly thicker foam for latte art or a thicker cap.

Pour the espresso into a warmed 12–14 oz (about 350–400 ml) latte cup. Tilt the cup slightly and begin pouring the milk from about 3–4 inches (8–10 cm) above the cup to integrate milk and espresso; this creates a creamy body. As the cup fills and a crema surface forms, lower the pitcher and pour with a steady wrist to allow foam to flow out and create a pale layer on top. If desired, finish with a controlled back-and-forth or heart motion to make simple latte art.

Add sweetener or flavored syrup (10 ml) if desired, stirring gently once after pouring milk to incorporate.

Sprinkle a light dusting of cocoa powder or ground cinnamon (about 1 tsp) on top for garnish if desired.