Latte Recipe

Preheat and dose

Preheat your espresso portafilter by running a blank shot (no coffee) for a few seconds, then purge. Weigh and dose 18 g of freshly ground espresso into the portafilter, distributing evenly and tamping with consistent pressure.

Brew espresso

Lock the portafilter into the machine and start the extraction. Target a 36 ml yield in about 25-30 seconds for a standard double shot. Adjust grind size to hit time if needed. Pour the extracted espresso into a warmed 10-12 oz cup or glass.

Pour milk

Pour 250 ml of cold whole milk (or your chosen alternative) into a chilled stainless-steel steaming pitcher. Using cold milk gives better microfoam control.

Steam milk

Purge the steam wand briefly. Submerge the tip just below the milk surface and turn on the steam to introduce a small amount of air for 1-2 seconds to create microfoam (you should hear a gentle hissing, not loud screeching). Then fully submerge the wand and position it to create a whirlpool, heating milk to 60-65°C (140-149°F). The milk should have a velvety, glossy texture with fine microfoam and about 180-220 ml of liquid plus foam suitable to top espresso.

Texture check

Turn off steam, wipe and purge the wand. Tap the pitcher on the counter and swirl to remove large bubbles and integrate foam into liquid. The milk should pour smoothly like warm cream.

Add sweetener (optional): If you want sweetened latte, add 1 tsp sugar or 1 tsp simple syrup to the brewed espresso and stir to dissolve while the espresso is hot.

Pour milk into espresso: Hold the cup with the espresso at a slight angle. Begin pouring the steamed milk from about 3–4 inches (8–10 cm) above the cup to incorporate milk and crema, then lower the pitcher near the surface and pour with a steady hand to create a thin layer of microfoam on top. Aim for about 1–1.5 cm of foam head.

Garnish and serve: Lightly dust cocoa powder or ground cinnamon over the foam if desired. Serve immediately.