Did you know that 2 billion cups of Coffee are consumed every day? It’s the most popular caffeinated beverage in the world. Almost 400 million people ordering coffee everyday. As an experienced barista, I’ll guide you through step-by-step on how to prepare the most common and popular drink, the “Latte”, A combination of Espresso and milk which originated in Italy. You don’t have to be a Professional barista to prepare the perfect latte, all it takes is time and practice.
Preferably amongst most people, Latte is prepared using espresso machines, but you can use other methods to make coffee for the latte such as a Moka pot, French press, and pour-over method which is way more convenient and easy. As of for this tutorial I will be showing you by using a Homebrew Espresso machine. Any brand will do. The ingredients and equipment you’ll need are below! ↓
Equipment:
● Espresso machine(Portafilter, steamer, etc.)
● Latte/Shot glasses
● Latte Mug
● Milk Frothing Pitcher
● Grinder
Ingredients:
● ½ cup of Milk
● Coffee beans
● Sugar or Vanilla syrup (Optional)
Step 1: Pre-heat Espresso Machine
The key to a perfect espresso is to make sure that the water is hot enough in order to get an even extraction. The hotter the water, the faster it is able to extract the caffeine, acids, and oils from the coffee. Be sure to keep your portafilter in the machine to help heat up your basket (your coffee extraction basket), or run hot shots of water through.
*Using cold water to extract the Coffee will slow down the process of brewing and will result in a bitter taste in your coffee. Ensuring your porfilter basket is hot as well helps better with the extraction.
Step 2: Grinding your beans
Using freshly roasted coffee beans is the key to good coffee. When grinded it provides the water with a easier and more even extraction. You can use a built-in grinder that comes with your machine or a separate potable grinder like mine.
I highly discourage using pre-grinded coffee because the longer you wait, the faster the CO2 will escape from the beans resulting in a poor cup. It’s also less fresh from bag then it is to grind your own beans. So I recommend, whether it is pregrinded or not, is to use you coffee grinds as soon as possible. Be also to check the roast date on the bottom of your bag!
After grinding, your coffee grounds should be at a fine texture, which is the best for Espresso brewing.
*You don’t want it to be too coarse or too fine which will result in an uncomplete extraction.
*Credits to “Coffee affection”
Step 3: Your Portafilter
When done grinding, put two tablespoons of the coffee grinds in your portafilter
Step 4: Tamping
After filling your basket, use your included tamper that comes with your espresso machine to help put pressure on the coffee grinds to help empty the air from your portafiler basket. Angle you arm at a “90 degree angle” and press firmly until it’s flat
*Credits to Clive Coffee
Step 5: Extracting the Espresso
Insert your portafilter in your espresso machine and press the button, switch, or turn the knob to extract your espresso. Your espresso should take at least 15-20 seconds to finish brewing. You run based on how many tablespoon you’ve inserted into your portfilter basket. Also be also to check for the crema, which is the light brown thin layer of foam that forms after brewing.
1 tablespoons - 10-15 seconds
2 tablespoons - 15-20 seconds
3 tablespoons- 20-25 seconds
*Depending on the size of your portafilter basket
Step 6: Steaming your milk
Your espresso is done! Switch your extraction setting to “steam” on your espresso machine. (1) Fill you pitcher to half way full. (2) Purge your steam wand and wait for a few seconds for it to remove any condensation. (3) Place you steam wand under the surface of your milk, and turn it on at full power. This allows to air to enter the milk. Since we’re making a latte your only going to hold your milk under the surface for at least 5-10 seconds. (4) Begin directing your milk around the circumference of your pitcher, creating a whirlpool. Hold the pitcher at a slight 45 degree angle to help with the direction of the milk. (5) You should feel you Pitcher gettin warm, now place you steam wand deeper into the milk to stop air from entering you milk. (6) When you feel your pitcher is getting too hot for you to hold, turn off your steam wand. Your milk should look like wet paint.
*Credits to “Crema Coffee Roasters” for this image demonstration
Step 7: Pouring your latte art
Pour your coffee in your warm coffee mug. Feel free to add turbinado sugar or vanilla syrup for sweetness in your cup prior to pouring. Be sure that your espresso is freshly pulled
. (1) Level your milk slowly on the lip of your jug with your cup tilted at a 45 degree angle. Steady pour is the key to the white layer of milk to form. (2) Circle your pitcher around the cup to ensure the crema is formed all along the surface of your coffee. (3) Stop pouring and lower your pitcher closer to the surface of your latte, and pour until you see a white color along the surface of your crema. (4) The easiest latte art to make is the tulip. Wiggle your pitcher as you move down the cup, and lastly pour up through the center.
Step 8: Enjoy
Congratulations! you made you very own homemade latte. If you made a mistake on of the steps, don’t worry! Try again! Practice makes perfect. Sit down and grab some turbinado sugar to add to your delicious beverage ( If you didn’t already add sugar) and relax. You can continue practicing until you perfected the latte art, or you can just head down to Starbucks. :(
Thanks for reading!
-Mark
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