Alternate Title: How To Actually Make a Latte’
Knowing your way around an espresso machine, take the double shot espresso handle out, empty it with a few bangs if it’s full, scrape any excess grinds out and then fill with extra fine ground espresso grinds.
Tamp and twist firmly with a tamper until it’s packed perfectly then attach it to the espresso machine with a quarter turn to the right. Place the desired coffee holding vessel underneath and begin to pour the shot.
While the shot is pouring, steam your milk, whole milk for a flat white, 2% if for a regular latte and skim for those strange people who like them skinny. Soy or Almond Milk steams slightly differently, we’ll just pretend no one asked for that today. Fill the steaming cup with a bit more very cold milk than you will need, add a thermometer, then put the steam nozzle all the way to the bottom and turn on the steam by turning the nob to the left.
Open it nearly all the way and slowly raise the nozzle to the surface of the milk, and tilt the cup to get a swirling motion going in the milk, as the volume increases hold your position until the temperature of the milk reaches 140 degrees F, be particularly careful not to exceed 160, it’ll burn the milk. Remove nozzle once the correct temperature is reached and there is evidence of the microfoam you’re looking for, the soft tiny bubbles that leave the top looking like thick wet paint. Skim milk will naturally look less creamy, and if you’re doing a cappuccino feel free to steam with harder foam, bigger bubbles by lifting the nozzle slightly out of the milk while steaming for quick bursts.
Once the shot is done pouring, grab your milk and a spoon if desired and pour the milk over the shot. Use a spoon to separate the milk from the foam as you pour, or just pour more quickly and wait as it separates in the cup. There will be a bit more foam this way.
To achieve the latte art design, tilt the mug and pour onto the side of the mug then in strategic motions, breaking through the espresso crema (or film ontop), wavering and wobbling the milk rhythmically then cutting across the top of the circles made will produce the iconic heart or rosette shape in your latte. Garnish with cinnamon or cocoa if desired, now sit back and enjoy your home made perfect latte!
Now repeat 100 times a day and curse the uselessness of your joint major Honours Science Degree in Psychology and Anthropology.
Latte’ Art Tutorial: https://www.youtube.com/watch?v=NItrlTwbvAU