LATTE BREW GUIDE
espresso + steamed milk. smooth, creamy, balanced. the daily driver.
these are starting settings. dial in to taste.
$ latte --shots=2 --milk=240ml --foam=thin --temp=65C
- RATIO
- 1 : 6.5 (espresso : milk)
- DOSE
- 2 shots (36g)
- YIELD
- ~300ml total
- TIME
- 3–4 min
- TEMPERATURE
- 60–65°C milk
- GRIND
- FINE (espresso)
- EQUIPMENT
- espresso machine with steam wand, milk pitcher, thermometer (optional)
RUNBOOK
- pull a double espresso (18g in, 36g out, 27s)
see: man espresso
- pour 240ml cold whole milk into pitcher
whole milk steams best. oat milk is the best non-dairy.
- purge steam wand, submerge tip just below surface
listen for paper-tearing sound — that's air being incorporated
- stretch milk (add air) for 3–5s, then submerge deeper
you want microfoam — silky, not bubbly. tilt the pitcher for a vortex.
- heat to 60–65°C (hand can barely hold pitcher)
above 70°C = scalded milk, destroyed sweetness
- tap pitcher, swirl to integrate, pour into espresso
pour from low, raise to finish. latte art: start close to surface.
DIAL IT IN
milk tastes sweetest around 60–65°C; hotter than that the proteins break down and the sweetness goes with them. for oat milk: barista-edition froths best. for iced: pour espresso over ice first, then cold milk.