Café Latte Recipe

Prepare machine

Preheat your espresso machine and portafilter by running a blank shot (no coffee) to warm group head and portafilter. Wipe portafilter dry.

Dose and tamp

Weigh out 18 g of freshly ground espresso and distribute evenly in the portafilter basket. Tamp with firm, level pressure to create a smooth, even puck.

Pull the shot

Lock the portafilter into the group head. Start extraction and pull a double espresso aiming for ~36 ml of liquid in about 25–30 seconds. Adjust grind if extraction time is outside that range.

Pour milk and add sweetener (optional)

Measure 8 oz (about 240 ml) whole milk into a chilled steaming pitcher. If using syrup or sugar, add it to the milk now so it dissolves while steaming (1 tsp).

Purge steam wand

Purge any condensate from the steam wand for 1–2 seconds and wipe it clean with a damp cloth.

Steam and texture milk

Submerge the steam wand tip just below the surface of the milk and position to create a gentle whirlpool. Start steaming to introduce a little microfoam (listen for a faint paper-tearing sound) for 3–6 seconds, then submerge wand slightly deeper to heat milk to 60–65°C (140–149°F). Aim for smooth, velvety microfoam with small bubbles and about 1 cm of visible foam.

Polish milk

Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into milk for a glossy texture.

Pour latte

Hold the double espresso in a warmed cup. Start pouring steamed milk from about 2–3 inches above the cup to combine milk and espresso, then move closer and pour with a steady motion to create a small amount of milk foam on top. Aim for a 1:3 ratio of espresso to milk (about 36 ml espresso to ~240 ml milk).

Garnish

Optionally dust the top with a pinch of ground cinnamon or cocoa powder (about 1 tsp) or create latte art if desired.

Serve immediately while hot.