11 steps to a fine latte

01. Visit a local roaster and pick a flavorful, balanced espresso blend.
03. Buy whole beans that have been roasted two to three days ago, or buy freshly roasted ones and let them sit a bit.
04. Don't take home more beans than you can use up in up two weeks.
05. Have the machine fully heated up.
06. Steam the milk before pulling the espresso - which is an art in itself.
07. Use a high quality burr grinder(1).
08. Grind the right amount of beans at the right setting fresh into the heated portafilter's basket(2).
09. Tamp with enough pressure - around 15 kg.
10. Pull your shot while counting down the seconds (25 to 30 sec for a 30 ml single or 60 ml double shot)
11. Use the knock box, clean the group head and quick rinse the portafilter.

Enjoy :-)

(1) Invest as much into the grinder as into your (semi automatic) coffee machine.
(2) Watch a good barista as he experiments with the grind setting to optimize his shots.

[Many thanks to Mark Prince, the CoffeeGeek (http://coffeegeek.com/) for his wisdom]

[Expanded on in Making a better latte]