Hazelnut Latte from Beans: A Home Recipe

Quick answer

• Grind fresh beans for the best flavor.
• Use good quality water, filtered is ideal.
• Dial in your coffee-to-water ratio – start with 1:15.
• Steam your milk to a nice microfoam.
• Add your hazelnut syrup after brewing.
• Taste and adjust. That’s the camper’s way.

For that perfect hazelnut flavor, consider a quality hazelnut syrup like this one, which will give you the best control over the taste.

Torani Syrup, Vanilla, 25.4 Ounces (Pack of 4)

• Vanilla Syrup: Inspired by premium vanilla flavor, there is nothing plain about the clean, pure and creamy flavor of this syrup that is perfect for lattes, brewed and iced coffees
• Flavoring Syrups: Made with pure cane sugar, natural flavors and cold-filtered water, Torani Original Syrups provide gold-standard flavors and vibrant colors to create amazing drink experiences
• Authentic Coffeehouse Flavor: From caramel to French vanilla to hazelnut—and everything in between—our syrups and sauces are here to help you create tantalizing lattes, cappuccinos, cold brews and frappes
• Find Your Recipe: We are here to help you create tantalizing drinks for every taste, occasion, and mood; Mix up some magic with caramel, lavender, pumpkin pie, hazelnut, chocolate, and many more flavors
• Flavor For All: Discover how Torani can help you make truly creative flavored teas, lemonades, smoothies, milkshakes, Italian sodas, coffees, cocktails, mocktails, snow cones, sparkling waters and more

Buy on Amazon

Who this is for

• You’re tired of expensive coffee shop hazelnut lattes.
• You’ve got a decent grinder and brewer at home.
• You want to control the quality and flavor of your coffee.

What to check first

Brewer type and filter type

Are you using a drip machine, pour-over, French press, or something else? Each needs a specific filter. Paper filters catch more oils, French press lets them through for a richer cup. Make sure your filter fits right. A bad seal means bad coffee.

Water quality and temperature

Your coffee is mostly water, so make it count. Tap water can have funky tastes. Filtered water is usually the way to go. For most brewing methods, you want water just off the boil, around 195-205°F. Too hot, you scorch the grounds. Too cool, you under-extract.

Grind size and coffee freshness

This is huge. Pre-ground coffee goes stale fast. Buy whole beans and grind them right before you brew. The grind size depends on your brewer. Coarse for French press, medium for drip, fine for espresso. Freshness is king here.

Coffee-to-water ratio

This is your starting point for flavor. A common ratio is 1:15 – that’s 1 gram of coffee to 15 grams of water. For a typical 12oz mug, that’s about 20-25 grams of coffee. Adjust to your taste. Too weak? Use more coffee. Too strong? Use less.

Cleanliness/descale status

Nobody wants coffee brewed with old gunk. Clean your brewer regularly. Descale it too, especially if you have hard water. Mineral buildup messes with temperature and flow. A clean machine makes clean coffee.

Step-by-step (brew workflow)

1. Gather your gear. Get your grinder, brewer, filter, fresh coffee beans, water, and a mug.

• What “good” looks like: Everything is clean and ready to go. No last-minute scrambling.
• Common mistake: Forgetting a key ingredient or piece of equipment. Avoid by doing a quick mental check before you start.

2. Heat your water. Aim for 195-205°F. If you don’t have a thermometer, bring it to a boil and let it sit for about 30-60 seconds.

• What “good” looks like: Water at the right temperature, ready for brewing.
• Common mistake: Using boiling water directly. Avoid by letting it cool slightly.

3. Measure your beans. Use your target ratio. For a 12oz mug, try around 20-25 grams.

• What “good” looks like: An accurate measurement of your coffee.
• Common mistake: Eyeballing it. Avoid by using a scale. It’s a game-changer.

4. Grind your beans. Grind to the size appropriate for your brewer. Do this just before brewing.

• What “good” looks like: Freshly ground coffee with the right texture.
• Common mistake: Grinding too early. Avoid by grinding right before you brew, seriously.

5. Prepare your brewer. Rinse your paper filter with hot water to remove any papery taste and preheat your brewer. Discard the rinse water.

• What “good” looks like: A clean, preheated brewer with a rinsed filter.
• Common mistake: Skipping the filter rinse. Avoid this for a cleaner taste.

6. Add grounds to the brewer. Distribute them evenly.

• What “good” looks like: Coffee grounds settled in the filter bed.
• Common mistake: Clumping or uneven distribution. Avoid by gently shaking the brewer.

7. Bloom the coffee. Pour just enough hot water to saturate the grounds, then wait 30 seconds. You’ll see them bubble up.

• What “good” looks like: A gentle, even expansion of the coffee bed.
• Common mistake: Pouring too much water too fast. Avoid by pouring slowly and deliberately.

8. Continue brewing. Pour the rest of your water slowly and steadily, in stages or a continuous stream, depending on your brewer.

• What “good” looks like: A consistent flow of water and a steady drip into your mug.
• Common mistake: Pouring too aggressively or unevenly. Avoid by maintaining a calm, controlled pour.

9. Let it finish. Allow all the water to drip through.

• What “good” looks like: The brewer is empty, and your coffee is ready.
• Common mistake: Stopping the brew too early. Avoid by letting the process complete.

10. Add hazelnut syrup and milk. Once your coffee is brewed, add your desired amount of hazelnut syrup. Steam or heat your milk until it’s frothy.

• What “good” looks like: Sweetened coffee and creamy, frothed milk.
• Common mistake: Adding syrup to the grounds or brewing with milk. Avoid by adding these components after the coffee is brewed.

11. Combine and enjoy. Pour the steamed milk over your coffee and syrup.

• What “good” looks like: A beautiful latte, ready to drink.
• Common mistake: Not tasting before you commit. Avoid by taking a small sip and adjusting syrup or milk if needed.

Common mistakes (and what happens if you ignore them)

Decision rules (simple if/then)

• If your coffee tastes bitter, then try a coarser grind because a finer grind can over-extract.
• If your coffee tastes weak and sour, then try a finer grind because a coarser grind can under-extract.
• If your coffee is too strong, then use less coffee grounds or more water because this directly impacts brew strength.
• If your coffee is too weak, then use more coffee grounds or less water because this will boost the flavor intensity.
• If your coffee has a papery taste, then rinse your paper filter thoroughly with hot water because this removes residual paper flavor.
• If your brewed coffee is consistently muddy, then check your grind size for French press and ensure your filter is seated correctly for drip brewers because this can indicate grounds escaping.
• If your pour-over is channeling (water finding fast paths), then adjust your pour to be more even and consider a slightly finer grind because channeling leads to uneven extraction.
• If your hazelnut flavor isn’t prominent enough, then add a little more hazelnut syrup because it’s the direct source of that flavor.
• If your milk is not frothing well, then ensure your milk is cold and your steaming wand is clean because these are key for good microfoam.
• If your brewer seems to be taking a long time to drip, then check for clogs or a grind that might be too fine for the brewer because this can slow down the flow.
• If your latte tastes “off,” then check the freshness of your coffee beans because stale beans are the most common culprit for bad taste.

FAQ

How much hazelnut syrup should I use?

Start with about 1-2 tablespoons per 12oz latte and adjust to your preference. It’s easier to add more than take it away.

Can I use flavored coffee beans instead of syrup?

Yes, you can! If you use flavored beans, you might not need any syrup, or you can use less. Just be aware that the flavor might be more subtle than with syrup.

What kind of milk is best for a hazelnut latte?

Whole milk generally steams best for a rich, creamy texture. However, oat milk and other plant-based milks can also produce good foam if they’re designed for baristas.

How do I get good foam on my milk?

You need to introduce air into the milk early in the steaming process, then submerge the wand to create a vortex that breaks down larger bubbles into microfoam. Aim for a temperature around 140-150°F.

Is it okay to brew coffee with hazelnut extract in the grounds?

It’s generally not recommended. Extract can burn during the brewing process, leading to an unpleasant taste, and can also clog your equipment. Add flavorings after brewing.

How often should I clean my coffee maker?

Wipe down daily and rinse parts that touch coffee. A deep clean and descaling should happen every 1-3 months, depending on usage and water hardness.

What’s the difference between a latte and a cappuccino?

A latte has more steamed milk and a thinner layer of foam, while a cappuccino has equal parts espresso, steamed milk, and foam, making it frothier.

Can I make a hazelnut latte without an espresso machine?

Absolutely. You can use any strong brewed coffee, like from a French press or a Moka pot, as your base and add steamed milk and hazelnut syrup.

What this page does NOT cover (and where to go next)

• Specific espresso machine recommendations.
• Advanced latte art techniques.
• Detailed comparisons of different hazelnut syrup brands.
• The science behind coffee bean roasting profiles.
• Troubleshooting specific brewer malfunctions beyond basic cleaning.