Latte
Indulge in the silky-smooth texture and rich espresso flavor of a classic café latte made right in your own kitchen. This recipe balances bold coffee notes with creamy, micro-foamed milk for a professional-quality experience that rivals any coffee shop.
Prep
5m
Cook
5m
Serves
1
1 Ingredients
| Qty | Ingredient |
|---|---|
| 18 grams 18 g | Freshly ground espresso beans |
| 1 cup 240 ml | Whole milk |
| 1 tablespoon 15 ml | Vanilla or Caramel syrup (optional) |
2 Method
Step 1. Finely grind your coffee beans and pull a double shot of espresso (approximately 2 ounces) into a 12-ounce mug.
Step 2. Pour cold whole milk into a chilled stainless steel steaming pitcher, filling it just below the spout notch.
Step 3. Purge your steam wand, then insert the tip just below the surface of the milk. Turn on the steam to create a gentle 'hissing' sound for 3 seconds to aerate.
Step 4. Submerge the wand slightly deeper and tilt the pitcher to create a whirlpool motion. Continue heating until the milk reaches 150°F (65°C), or until the pitcher is just too hot to touch comfortably.
Step 5. Tap the pitcher firmly on the counter to pop any large bubbles and swirl the milk vigorously until it looks like glossy wet paint.
Step 6. Hold your mug at an angle and pour the milk into the center of the espresso. As the cup fills, level it out and bring the pitcher close to the surface to finish with a light layer of foam.
💡 Chef's Tips
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Always use fresh whole milk for the best microfoam; the protein and fat content provide the stability needed for a creamy texture.
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Pre-heat your ceramic mug with hot water for a minute before brewing to ensure your latte stays hot.
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If you do not have an espresso machine, use a Moka pot for the coffee and a French press to froth warm milk by pumping the plunger rapidly.
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Stop steaming the milk when the pitcher feels like it's vibrating; this usually indicates the perfect temperature has been reached.
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