Ingredients
4 shots espresso (2 oz/60 ml each)
2 cups (480 ml) cold whole milk
2 tbsp (30 ml) vanilla syrup
Cocoa powder for dusting (optional)
Directions
1Grind fresh espresso beans to a fine consistency using a burr grinder. The grind size should resemble granulated sugar. Load the portafilter with the freshly ground espresso and tamp down firmly with an even distribution. Lock the portafilter into the Espresso Machine and brew 4 shots of espresso, each measuring approximately 2 oz (60 ml). Allow each shot to extract for 25-30 seconds. Once all shots are brewed, set them aside in a heat-proof container.
Brew the Espresso
2Pour the cold whole milk into a stainless steel milk frothing pitcher, filling it about 1/3 full to allow room for expansion. Purge the steam wand on the espresso machine to clear any condensation. Submerge the steam wand just below the surface of the milk, angling the pitcher to create a whirlpool effect. As the milk begins to froth and expand, lower the pitcher gradually to introduce air and continue frothing until thick and doubled in volume with a glossy, paint-like consistency.
Froth the Milk
3Add 1 shot (2 oz/60 ml) of freshly brewed espresso to the bottom of each of the 4 latte glasses. Hold a spoon upside down just above the espresso and gently pour 1/2 cup (120 ml) of the frothed milk over the back of the spoon to create a nice layer of foam on top. Drizzle 1/2 tbsp (7 ml) of vanilla syrup in a decorative pattern over each latte. If desired, lightly dust the top layer of foam with a sifter of cocoa powder. Serve the lattes immediately while hot.
Assemble the Latte
Ingredients
Ingredients
4 shots espresso (2 oz/60 ml each)
2 cups (480 ml) cold whole milk
2 tbsp (30 ml) vanilla syrup
Cocoa powder for dusting (optional)
Directions
Directions
1Grind fresh espresso beans to a fine consistency using a burr grinder. The grind size should resemble granulated sugar. Load the portafilter with the freshly ground espresso and tamp down firmly with an even distribution. Lock the portafilter into the Espresso Machine and brew 4 shots of espresso, each measuring approximately 2 oz (60 ml). Allow each shot to extract for 25-30 seconds. Once all shots are brewed, set them aside in a heat-proof container.
Brew the Espresso
2Pour the cold whole milk into a stainless steel milk frothing pitcher, filling it about 1/3 full to allow room for expansion. Purge the steam wand on the espresso machine to clear any condensation. Submerge the steam wand just below the surface of the milk, angling the pitcher to create a whirlpool effect. As the milk begins to froth and expand, lower the pitcher gradually to introduce air and continue frothing until thick and doubled in volume with a glossy, paint-like consistency.
Froth the Milk
3Add 1 shot (2 oz/60 ml) of freshly brewed espresso to the bottom of each of the 4 latte glasses. Hold a spoon upside down just above the espresso and gently pour 1/2 cup (120 ml) of the frothed milk over the back of the spoon to create a nice layer of foam on top. Drizzle 1/2 tbsp (7 ml) of vanilla syrup in a decorative pattern over each latte. If desired, lightly dust the top layer of foam with a sifter of cocoa powder. Serve the lattes immediately while hot.
