Coffee recipes · Practical home barista guide
A latte is espresso with enough silky steamed milk to soften the edges without burying the coffee. You do not need café-perfect latte art to make one worth drinking.
What matters: Start with a shot you like, then focus on smooth, glossy milk rather than a towering cap of foam.
Serves1 drink
Active time5 minutes
Coffee baseDouble espresso
What you need
- 1 double espresso (around 35–45 g in the cup; adjust to taste)
- 150–200 ml cold milk (dairy or a barista-style alternative)
- A steam wand or milk frother, a small pitcher and a 7–10 oz cup
Make it at home
- Pull a double espresso into your serving cup. Start with a recipe that works for your beans, not the finest possible grind.
- Steam the milk until it feels hot but not scalding, around 140–150°F (60–65°C) if you use a thermometer. Introduce a little air early, then keep the wand tip submerged enough to create a rolling whirlpool.
- Tap the pitcher gently and swirl until the milk looks glossy. You want tiny bubbles and pourable microfoam, not stiff shaving-cream foam.
- Pour steadily into the espresso. Taste before sweetening; if the coffee disappears completely, try less milk next time.
What if it tastes too milky?
The fix is usually a stronger espresso base or a smaller amount of milk—not more foam. If your shot tastes sour, thin or harsh before milk, work on the extraction first.
Latte vs cappuccino: both start with espresso, but a cappuccino generally has a more pronounced foam layer and a more coffee-forward texture. A flat white is usually smaller, with a fine layer of microfoam.
