Latte

Ingredients

• 18 grams espresso coffee beans – freshly ground for espresso
• 8 ounces whole milk
• granulated sugar – to taste (for serving)

Instructions

1. Grind 18 grams espresso coffee beans to a fine espresso grind. Dose into the portafilter, distribute evenly, and tamp level and firmly.
2. Lock in the portafilter and pull a double shot of espresso, 25-30 seconds, yielding about 2 ounces; stop when the stream blonds.
3. Pour 8 ounces whole milk into a pitcher. Purge the steam wand, then stretch the milk by keeping the tip just below the surface until 100–110°F with a gentle paper-tearing sound.
4. Submerge the tip slightly to create a whirlpool and heat to 150–155°F, 20–40 seconds total, until the pitcher is hot to the touch but not too hot to hold. Aim for glossy microfoam with about 1/4 inch of foam.
5. Swirl the pitcher to integrate foam and tap lightly to pop any large bubbles.
6. Pour the milk into the espresso: start higher to combine, then lower the spout and pour steadily to finish with a thin cap of foam. Create simple latte art if desired.
7. Sweeten to taste with granulated sugar if using. Serve immediately.