Latte Recipe
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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Espresso
Milk
Optional
Method
Espresso
- 1
Prepare espresso shot
Preheat your espresso machine and portafilter by running a blank shot or flushing hot water through the group head. Dose 18 g of freshly ground espresso into a clean portafilter, distribute and tamp evenly to create a level puck. Lock the portafilter into the group head and pull a double shot (approximately 36 ml) directly into a warmed 12–16 oz latte cup or a shot glass. Aim for a 25–30 second extraction; adjust grind if extraction is too fast or slow.
Milk
- 2
Purge and position steam wand
Purge the steam wand briefly to remove condensation. Position the steam pitcher with 8 oz (about 240 ml) whole milk so the wand tip sits just below the surface of the milk at a slight angle.
- 3
Stretch and texture milk
Start steaming with the wand near the surface for 3–6 seconds to introduce air (a gentle hissing sound), then lower the wand tip slightly deeper into the milk to create a whirlpool and continue heating. Aim for milk temperature of 60–65°C (140–149°F). Total steaming time ~20–40 seconds depending on machine. The milk should be smooth and silky with microfoam—no large bubbles.
- 4
Wipe and purge wand
Turn off the steam, immediately wipe the wand with a clean damp cloth and purge it again for a second to clear milk from the tip.
- 5
Polish milk
Tap the pitcher gently on the counter and swirl to settle the microfoam and remove any remaining large bubbles. The milk should pour glossy and velvety.
Assembly & Serving
- 6
Sweeten (optional)
If using sweetener or flavored syrup, add 1 tsp (or to taste) into the warmed cup with the espresso and stir to dissolve.
- 7
Pour milk
Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches above the cup to incorporate milk into the espresso. As the cup fills and the milk begins to emulsify with the crema, lower the pitcher and pour more steadily to create a thin layer of microfoam on top. If you want latte art, finish with a controlled wiggle or heart/rosette motion while raising and lowering the pitcher as needed.
- 8
Garnish and serve
Optionally dust a light pinch (about 1/4 tsp) of cocoa powder or ground cinnamon on top. Serve immediately while hot (ideal drinking temperature ~60–65°C / 140–149°F).
