Latte

Ingredients

• 2 ounces espresso – freshly brewed, hot
• 6 ounces whole milk – cold

Instructions

1. Prepare the espresso by grinding coffee beans finely and brewing 2 ounces of espresso using an espresso machine; aim for a 25–30 second extraction so the espresso is dark with a thin layer of crema.
2. Pour the cold whole milk into a metal steaming pitcher, filling it no more than two-thirds full to leave room for expansion.
3. Submerge the steam wand just below the surface of the milk and open the steam valve; stretch the milk by keeping the wand tip near the surface until the milk increases in volume by about one third and feels slightly warm, 5–10 seconds.
4. Raise the pitcher so the steam wand is deeper in the milk to stop stretching and begin texturing; keep the milk swirling to create a whirlpool and continue steaming until the pitcher is hot to the touch but not uncomfortable to hold, about 135–150°F and 20–40 seconds total.
5. Turn off the steam before removing the wand from the milk, then wipe the wand with a clean damp cloth and briefly purge steam to clear any milk residue.
6. Swirl the pitcher and gently tap it on the counter to remove large bubbles, creating smooth, glossy microfoam with a paint-like texture.
7. Pour the hot espresso into a prewarmed 8–10 ounce cup.
8. Start pouring the steamed milk from a few inches above the cup to integrate milk and espresso, then lower the pitcher as the cup fills and pour more slowly to let a thin layer of microfoam settle on top; serve immediately while hot.