How to Make a Latte at Home

Before you start

A latte is a double shot of espresso topped up with plenty of steamed milk and a thin layer of fine foam, usually in a cup of 240 to 300 ml. It is the mildest and milkiest of the espresso drinks, so the milk does most of the talking: it should be glossy and sweet, never scalded, with foam about 1 cm deep that blends into the coffee rather than sitting in a stiff cap.

You do not need an espresso machine to make a good one. A moka pot or a concentrated AeroPress brew gives a strong enough base, and milk heated gently and shaken in a jar or pumped in a French press makes a convincing microfoam. Whatever the method, keep the milk below about 65°C (150°F); past that point it loses sweetness and starts to smell cooked.

Ingredients

• 18 g finely ground espresso coffee — for a double shot of about 36 to 40 g (roughly 40 ml) liquid espresso
• 200 ml (about 6¾ oz) cold whole milk — fresh from the fridge
• 1 to 2 tsp sugar or flavored syrup — optional

Method

1. Warm the cup by rinsing it with hot water. A warm cup keeps the milk and coffee hot and helps the foam stay smooth.
2. Machine method: Dose 18 g of finely ground coffee into the portafilter, distribute and tamp evenly, then pull a double shot of about 36 to 40 g in roughly 25 to 30 seconds. Pour it into the warm cup.
3. No-machine method: Brew a strong moka pot or AeroPress coffee, using about 18 g of coffee to make 60 to 80 ml of concentrated brew, and pour it into the cup.
4. Steam the milk with a wand: start with the tip just below the surface and let it draw in air for 3 to 5 seconds, making a soft tearing sound, then sink it slightly to spin the milk. Stop when the pitcher is too hot to hold for more than a second, about 60 to 65°C (140 to 150°F).
5. Jar method instead: Shake 200 ml of cold milk in a sealed jar for 30 to 45 seconds until it doubles in volume. Remove the lid and microwave for 30 seconds to set the foam and warm it to about 60°C (140°F).
6. Tap the pitcher or jar on the counter and swirl to break any large bubbles. The milk should look glossy, like wet paint.
7. Pour the milk into the espresso in a thin, steady stream, starting high to mix and lowering the pitcher at the end so a light layer of foam settles on top. Add sugar or syrup if using, and serve.

Tips for success

• Start with cold milk and a cold pitcher. Cold milk gives you more time to build texture before it gets too hot.
• Whole milk gives the creamiest foam. Lower-fat milks foam bigger but taste thinner and the bubbles collapse faster.
• If you add syrup, put it in the cup before the espresso so it mixes evenly when the coffee lands on it.

Substitutions

Whole milk

Barista-style oat milk steams very well and tastes slightly sweet. Almond and soy milks foam but can separate if overheated; keep them around 55 to 60°C (130 to 140°F).

Espresso

Strong moka pot coffee or a concentrated AeroPress brew stand in well. Regular drip coffee is too weak; the milk will overpower it.

Sugar

Vanilla, caramel or hazelnut syrup flavors the latte; 10 to 15 ml is typical for this size.

Variations

Iced latte

Pour a double shot over a glass of ice and top with 180 ml cold milk. Stir and add syrup to taste.

Vanilla latte

Add 15 ml vanilla syrup to the cup before the espresso.

Troubleshooting

The milk is bubbly and stiff, not silky

Too much air was added or for too long. Let the wand draw air for only a few seconds, then submerge it to spin and polish the milk.

The latte tastes weak

The coffee base was too small or too weak for the cup. Use a full double shot, or reduce the milk to about 160 ml.

The milk tastes burnt or flat

It was overheated. Stop at about 65°C (150°F), when the pitcher is just too hot to hold, and use fresh cold milk each time.

The espresso is sour or bitter

Sour usually means under-extraction, so grind finer. Bitter usually means over-extraction, so grind coarser or stop the shot sooner.

Storage

A latte is best drunk right away; reheated milk loses its texture and sweetness. Keep milk refrigerated at 40°F (4°C) or below, and do not leave it out for more than 2 hours.

Safety notes

Contains caffeine from a double shot of espresso. The FDA cites 400 mg a day as an amount not generally associated with negative effects for most healthy adults, but sensitivity varies widely. Steamed milk can scald; test the temperature before giving one to children.