Pistachio latte
Section: Heritage · espresso · dairy
Applies to: a milk latte flavored with real pistachio paste or syrup, espresso base, hot or iced.
Target: under 90 seconds.
Operating procedure
- Have pistachio paste or syrup ready in a portioning bottle so every drink is dosed the same.
- Pull espresso per the espresso-extraction SOP; texture milk per the milk-steaming SOP for the hot version.
- For iced, have cold milk and full ice ready in the correct glass.
- Keep finely crushed unsalted pistachios on hand if garnishing.
- Add the pistachio paste or syrup to the cup in a measured amount, not a free pour.
- Set the dose once (commonly 15-25 ml syrup, or paste to taste) and measure it every time.
- Extract a double espresso (18 g in, about 36 g out, 25-30 s) onto the pistachio and stir until fully dissolved.
- Paste especially must be stirred into the hot shot or it settles as a lump at the bottom.
- Hot: steam milk to a fine microfoam at 60-65°C and pour over the pistachio-espresso base.
- Hold milk at 60-65°C, never above 70°C, to keep the nutty flavor rounded, not scalded.
- Iced: add cold milk over full ice, then pour in the pistachio-espresso mix.
- Optionally finish with a light dusting of finely crushed pistachio across the surface.
- Flavor reads as real pistachio — nutty and rounded, not just sweet.
- No undissolved paste pooled at the bottom of the cup.
- Consistent sweetness and color across the batch because the dose is measured.
Real pistachio paste gives the fullest flavor but needs thorough stirring; a good syrup is easier to dose. Use unsalted pistachios for garnish and set the exact dose in the recipe library so every barista pours it identically.
No caffeine figure is published for this drink: its record carries no tokenised ingredient list to derive from.