Caffè Latte
A smooth double espresso topped with silky steamed milk and a thin layer of microfoam.
By KAVOVOUpdated
- Dose
- 18 g
- Yield
- 280 ml
- Time
- 8 min
- Vessel
- Latte cup, 250–300 ml
Ingredients
- 18 g freshly ground coffee, brewed as 36–40 g espresso
- 180–220 ml cold whole milk or a barista-style alternative
Equipment
- Espresso machine
- Portafilter and basket
- Coffee grinder
- Tamper
- Digital scale
- Timer
- Milk pitcher
Optional
- Milk thermometer
A caffè latte combines a double espresso with plenty of steamed milk and only a thin layer of microfoam. It is milder and more milk-forward than a cappuccino or flat white.
Steps
- Preheat a 250–300 ml cup with hot water, then empty and dry it.
- Grind 18 g of coffee and brew a double espresso. Aim for a final yield of 36–40 g in approximately 25–30 seconds.
- Pour 180–220 ml of cold milk into a pitcher.
- Introduce a small amount of air at the beginning, then keep the steam wand just below the surface to create a smooth whirlpool.
- Stop steaming when the milk reaches approximately 60–65°C. The texture should be glossy, fluid and similar to wet paint.
- Swirl the espresso and tap the pitcher gently to remove any large bubbles.
- Pour the milk steadily into the espresso, finishing with a thin layer of microfoam.
Ratio
Use approximately one part espresso to five parts steamed milk. Adjust the amount of milk to suit the size of your cup and preferred coffee strength.
Tips
- Use cold milk and a cold pitcher to give yourself more time to create fine microfoam.
- Add less air than you would for a cappuccino. A latte should feel silky rather than foamy.
- Whole milk produces a naturally sweet and creamy drink, but barista-style oat milk also works well.
- If the coffee disappears behind the milk, reduce the drink size or use a slightly stronger espresso recipe.
