Ingredients
Equipment
Method
- Fill your espresso machine's water reservoir to the appropriate line with fresh, filtered water.
- Add 18 to 20 grams of finely ground espresso coffee to the portafilter basket and distribute it evenly. Tamp it down firmly with the tamper to create even water flow through the grounds.
- Attach the portafilter to your espresso machine and position your cup underneath. Start the extraction and watch for a steady stream of dark liquid to flow out within 5 to 10 seconds.
- Let the espresso flow into your cup until you have about 2 ounces total. This usually takes 25 to 30 seconds, and the result should look like dark amber with a golden crema layer on top.
- Fill a milk pitcher or frother with 10 ounces of cold milk from the refrigerator.
- Insert the steam wand just below the surface of the milk and turn it on. Angle the pitcher so the milk spins in a circular motion, creating tiny bubbles and heating the milk evenly to about 150 to 155 degrees Fahrenheit.
- Use a kitchen thermometer to check that the milk has reached 150 to 155 degrees. If you don't have a thermometer, the pitcher will feel hot to the touch but not painfully so.
- Pour the milk slowly into the espresso, tilting your cup slightly to blend the two together. Start high to combine the liquid, then lower the pitcher to create a thin layer of microfoam on top.
- Spoon a thin layer of foam onto the surface of your latte to create that traditional café appearance.
- Serve immediately within two minutes of making for the best flavor and texture.
Notes
Use freshly roasted espresso beans that are less than two weeks old for best flavor. The milk temperature matters—aim for 150 to 155 degrees to keep the milk sweet without burning it. If you don't have an espresso machine, use a moka pot or very strong brewed coffee as your base. Substitute whole milk with oat milk, almond milk, or 2% milk as desired. Add vanilla syrup, caramel syrup, or cinnamon for variations.