Latte Recipe
Make Latte Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Frequently paired with
The best thing to pair and share with Latte
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Espresso
Milk
Finishing
Method
Espresso
Prepare machine
Turn on your espresso machine and allow it to heat for 15–20 minutes so group head and portafilter are stable. If using a home espresso maker, ensure the portafilter and cup are preheated.
Dose and tamp
Weigh 18 g of freshly ground espresso coffee (fine espresso grind) into the portafilter basket. Distribute the grounds evenly, then tamp with 30 lbs of pressure to create a level puck.
Brew
Lock the portafilter into the group head and start extraction. Aim for a 1:2 ratio — about 36 ml of espresso — extracted in 25–30 seconds. Adjust grind or dose if extraction is significantly faster or slower.
If you prefer a longer drink, pull a double shot (36 g dose to ~72 ml) and reduce milk slightly; adjust other steps accordingly.
Milk
Prepare equipment
Pour 8 oz (about 240 ml) of cold whole milk into a chilled metal steaming pitcher. Have a towel and thermometer ready.
Purge steam wand
Purge the steam wand for 1–2 seconds to remove condensation, then wipe the tip with a clean towel.
Stretch and texture milk
Submerge the steam wand tip just below the surface of the milk and start steaming. Lower the pitcher slightly to introduce a small amount of air for 2–3 seconds (you should hear a gentle hissing). Then fully submerge the tip and continue steaming to heat milk to 60–65°C (140–149°F). Aim for a silky microfoam with no large bubbles.
Polish milk
Turn off the steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to eliminate any remaining large bubbles and integrate foam into a glossy, satin texture.
Assemble & Serve
Combine espresso and milk
Pour the freshly extracted espresso into a 10–12 oz cup. Hold the steamed milk pitcher slightly higher and begin pouring into the center of the espresso to integrate milk with crema. As the cup fills and foam begins to appear, lower the pitcher and pour with a gentle back-and-forth motion to create simple latte art if desired.
Sweeten and finish
Stir in up to 1 tsp sugar or sweetener to taste. Sprinkle a pinch (about 1 tsp) of cocoa powder or ground cinnamon on top if desired.
Serve immediately. A traditional latte is about 8–12 oz total volume with a thin layer of microfoam on top.