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Ingredients
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Espresso
Milk
Optional toppings & sweeteners
Method
Espresso
Prepare equipment
Preheat the espresso machine by running water through the group head and portafilter for 10–20 seconds. Warm the serving cup by pouring hot water into it, then discard the water.
Dose and tamp
Weigh 18 g of freshly ground espresso into the portafilter (double shot). Distribute grounds evenly, then tamp with firm, level pressure to create a flat, compact puck.
Extract espresso
Lock the portafilter into the machine and start extraction. Aim for 36 ml of espresso in about 25–30 seconds. Adjust grind or dose if extraction is too fast/slow. Set the extracted espresso into the warmed cup.
Milk
Fill pitcher
Pour 10 oz (about 300 ml) whole milk into a stainless-steel steaming pitcher. The pitcher should be no more than half full to allow room for stretching and foaming.
Purge steam wand
Purge the steam wand for 1–2 seconds to remove condensation before steaming. Wipe the wand clean with a damp cloth.
Steam milk
Submerge the tip of the steam wand just below the milk surface and begin steaming. Keep the pitcher at a slight angle and introduce a small amount of air for 2–3 seconds to create microfoam (you should hear a gentle 'hissing' sound). Then fully submerge the tip to heat the milk to 60–65°C (140–149°F). Aim for silky, glossy microfoam with very small bubbles. If you don't have a thermometer, stop when the pitcher becomes too hot to hold for more than a couple seconds.
Polish milk
Tap the pitcher gently on the counter and swirl the milk to remove any large bubbles and integrate foam into a smooth, velvety texture.
Pour latte
Hold the cup with the espresso at a slight angle. Begin pouring the milk from about 3–4 inches above the cup to sink the liquid milk beneath the crema. As the cup fills and the stream thickens, bring the pitcher closer (1 inch) and use a controlled wrist motion to create latte art or an even layer of microfoam. Pour until the cup is nearly full.
Finish & Serve
Taste and sweeten if desired: stir in sugar or 1 tsp simple syrup to taste. Lightly dust the top with cocoa powder or ground cinnamon if desired.
Serve immediately while hot. A standard latte yields one 10–12 oz cup. Clean the steam wand and wipe the portafilter after use.