Oat Milk Latte
1 shot of espresso (18g ground coffee in, 39g liquid espresso out)
120ml / 4oz of oat milk steamed to 60-65°C low foam (latte-like)
Recommended Espresso: Middle School Espresso
- Fill the portafilter with freshly ground 49th coffee and tamp down firmly.
- Lock the portafilter into the machine and place your cup under the spout.
- Start the extraction process and watch the espresso shot as it pours out of the portafilter into the cup, aiming for an Extraction time of 28-30s without pre-infusion, 30-32s with it.
- Heat the oat milk in a pitcher using a steam wand or frother until it is heated through and frothy. Ideal temperature is 60-65°C with low foam.
- Gently tap the pitcher on a flat surface to eliminate any large bubbles.
- Pour the frothed oat milk into the espresso shot, holding back the foam with a spoon until the cup is almost full.
- Spoon the remaining foam on top of the latte.
- *If your espresso machine runs lower than 9 bars pressure, then your target extraction time should be increased accordingly
- If shot is too fast: grind finer = slower extraction
- If shot is too slow: grind coarser = faster extraction
- If using dairy milk, add extra 30ml / 1oz (total of 150ml / 5oz) of milk and steam 5°C hotter than oat milk.