Latte Recipe

Preheat and grind

Preheat your espresso portafilter and cup by running a shot of hot water through the machine into the cup, then discard the water. Grind 18 g of fresh coffee to a fine espresso grind (resembles fine sand).

Tamp and brew

Dose the 18 g of ground coffee into a clean, dry portafilter basket. Distribute evenly and tamp with firm, even pressure so the puck is level. Lock the portafilter into the machine and brew aiming for about 30–36 ml of espresso in 25–30 seconds (adjust grind/routine to hit time and yield). Set the brewed espresso aside in the warmed cup.

Prepare milk

Pour 8 oz (240 ml) of cold whole milk into a chilled stainless-steel steaming pitcher. If using a milk alternative, use the same quantity but expect different steaming behavior.

Purge and steam wand

Purge the steam wand for 1–2 seconds to remove condensation. Submerge the tip just below the milk surface and start steaming with the steam valve open. Keep the tip near the surface to introduce microfoam for the first 3–6 seconds, then submerge slightly to heat the milk without adding more air. Aim for a final milk temperature of 60–65°C (140–149°F). Textured milk should be silky and smooth with glossy microfoam.

Polish milk

After steaming, wipe the wand with a damp cloth and purge again. Tap the pitcher on the counter and swirl the milk to remove large bubbles and integrate foam into the milk for a velvety texture.

Pour latte

Hold the cup with the brewed espresso at a slight angle. Begin pouring the milk from about 3–4 inches (8–10 cm) above the cup to incorporate milk and crema; once the cup is about half full, lower the pitcher closer to the surface and pour more steadily to allow foam to rise and create a 1/4–1/2 inch layer of microfoam on top. If desired, use that motion to create simple latte art (heart or rosette).

Sweeten & finish

If you want a sweetened latte, stir in up to 1 tsp of simple or flavored syrup into the espresso before pouring milk, or add to taste after pouring. Lightly dust with cocoa powder or cinnamon if desired.

Serve

Serve immediately while hot (ideal drinking temperature is about 60–65°C / 140–149°F).