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Latte

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coffee & espresso•italian•vegetarian, gluten-free, contains dairy, contains caffeine
5 minutes•1 serving•

Ingredients

  • 18 grams espresso coffee beans – freshly ground for espresso
  • 8 ounces whole milk
  • granulated sugar – to taste (for serving)
Latte

Instructions

  1. 1.

    Grind 18 grams espresso coffee beans to a fine espresso grind. Dose into the portafilter, distribute evenly, and tamp level and firmly.

  2. 2.

    Lock in the portafilter and pull a double shot of espresso, 25-30 seconds, yielding about 2 ounces; stop when the stream blonds.

  3. 3.

    Pour 8 ounces whole milk into a pitcher. Purge the steam wand, then stretch the milk by keeping the tip just below the surface until 100–110°F with a gentle paper-tearing sound.

  4. 4.

    Submerge the tip slightly to create a whirlpool and heat to 150–155°F, 20–40 seconds total, until the pitcher is hot to the touch but not too hot to hold. Aim for glossy microfoam with about 1/4 inch of foam.

  5. 5.

    Swirl the pitcher to integrate foam and tap lightly to pop any large bubbles.

  6. 6.

    Pour the milk into the espresso: start higher to combine, then lower the spout and pour steadily to finish with a thin cap of foam. Create simple latte art if desired.

  7. 7.

    Sweeten to taste with granulated sugar if using. Serve immediately.

A latte is a silky, milk-forward espresso drink known for its creamy body, gentle sweetness, and a thin cap of fine microfoam. The balance leans toward warm, steamed milk that softens espresso’s intensity while preserving aromatic notes and crema. Proper microfoam creates a glossy texture and smooth mouthfeel, making the drink ideal for slow sipping and latte art.

Originating from Italy’s breakfast culture as caffè e latte, it was traditionally made at home or in cafes with hot milk and coffee. As espresso bars spread internationally in the late 20th century, the modern barista-prepared latte took shape: a double shot of espresso topped with expertly steamed milk and a whisper of foam. Today it sits beside the cappuccino and flat white as a core espresso drink, differentiated chiefly by its higher milk ratio and thinner foam layer.