How to Make a Caffè Latte: Espresso and Steamed Milk, Step by Step
Pull a double espresso from an 18 g dose to about 36 g in the cup (a 1:2 ratio), brewing with water near 93 C. Steam roughly 250 ml of milk to a glossy, just-too-hot-to-touch texture around 60-65 C and pour it into the espresso. The result is a 10-12 oz drink that is mostly milk with a thin cap of microfoam.
A caffè latte is a double shot of espresso combined with a large volume of gently steamed milk and a thin layer of microfoam. The high milk-to-espresso ratio makes it the mildest and creamiest of the standard espresso-and-milk drinks.
Ratio
18 g -> 36 g (1:2)
Water
93 °C
Espresso brews near 93 C; steam the milk separately to about 60-65 C, when the pitcher feels just uncomfortable to hold.
Grind
Fine (espresso)
Grind fine enough that a double shot takes roughly 25-30 seconds to reach a 1:2 yield; go finer if it runs fast, coarser if it chokes.
Total time
~4 min
incl. pulling the shot and steaming the milk
What you need
- Espresso machine with a steam wand
- Portafilter and basket
- Coffee grinder
- Tamper
- Stainless steel milk pitcher
- Digital scale
- 10-12 oz cup or mug
- Thermometer (optional)
Method
- 0:00
Dose and tamp 18 g of finely ground coffee level into the portafilter basket, then tamp firmly and evenly.
A level, consistent puck helps the water flow evenly and avoids channeling.
Expert tipWipe loose grounds from the basket rim so the portafilter seals cleanly.
- 0:20
Lock in the portafilter and pull a double espresso, stopping at about 36 g in the cup for a 1:2 ratio.
This should take roughly 25-30 seconds and produce a syrupy shot with a reddish-brown crema.
Expert tipIf the shot gushes out in under 20 seconds, grind finer; if it drips past 35 seconds, grind coarser.
- 0:55
Pour cold milk into the pitcher, filling it to just below the spout, and purge the steam wand for a second before starting.
Cold milk gives you more time to texture it before it overheats.
Expert tipUse a pitcher sized to the drink so the milk sits deep enough for the steam tip to submerge.
- 1:05
Steam the milk: keep the tip just under the surface to introduce a little air, listening for a gentle paper-tearing hiss, then submerge it to spin the milk into a smooth whirlpool.
A latte wants only a thin layer of microfoam, so stretch the milk briefly and spend most of the time texturing.
Expert tipStop steaming when the pitcher is just too hot to hold comfortably, around 60-65 C; scalded milk tastes thin and loses sweetness.
- 2:00
Tap the pitcher on the counter and swirl to knock out large bubbles and keep the milk glossy.
Well-textured milk should look like wet paint with no visible foam holes.
Expert tipSwirl continuously right up until you pour so the foam and liquid milk stay integrated.
- 2:20
Pour the milk into the espresso, starting a few inches above the cup to fold the milk in, then drop the pitcher close to the surface as it fills.
Tilting the cup and pouring steadily helps the espresso and milk combine evenly.
Expert tipBringing the spout close near the end lets the microfoam rise to the top for a clean white cap or simple latte art.
- 3:00
Finish filling to the rim and serve immediately while the milk is hot and the texture is at its silkiest.
Watch it done
The source videos we studied to build this method.
▸ Trimmed to the recipe steps (4:56–5:28)
Compares the milk and foam ratios that distinguish a latte from cappuccinos, flat whites, and other espresso drinks.
▸ Trimmed to the recipe steps (0:08–3:23)
A simple home method that flavors a latte with vanilla syrup, frothed milk, and an optional whipped-cream and cinnamon finish.
▸ Trimmed to the recipe steps (1:42–3:33)
Walks through dosing about 16.5 g of coffee, pulling a shot, steaming milk hot, and pouring a 10-12 oz latte.
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Why this works
The 1:2 espresso ratio concentrates enough dissolved coffee solids to stand up to a large volume of milk without tasting watery. Steaming milk to roughly 60-65 C draws out its natural sweetness as lactose and proteins are warmed, while injecting just a little air creates microfoam that gives the drink its silky body. Because milk so heavily outweighs the espresso, texture and temperature control matter as much as the shot itself.
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Where beginners go wrong
- 1
Big, soapy bubbles instead of silky foam
You let in too much air for too long. Keep the steam tip just under the surface only briefly, then submerge it to spin the milk smooth, and tap and swirl the pitcher before pouring.
- 2
Latte tastes flat or scalded
The milk got too hot. Stop steaming around 60-65 C, when the pitcher is just uncomfortable to hold; overheated milk loses sweetness and develops a cooked flavor.
- 3
Drink tastes sour and thin
The espresso is likely under-extracted. Grind finer or increase the dose so a double shot reaches a 1:2 yield in about 25-30 seconds.
- 4
Milk and espresso separate into layers
Swirl the pitcher until the moment you pour, start the pour high to fold the milk into the espresso, then lower the pitcher as the cup fills.
What you should taste
A good caffè latte is mellow, sweet, and creamy, with the espresso reading as a gentle coffee backbone rather than a sharp hit. The milk should taste naturally sweet with a velvety body. A sour, sharp edge usually means the espresso was under-extracted (grind finer or raise the dose), while a hollow, bitter, or ashy finish points to over-extraction or milk steamed too hot.
FAQ
What is the difference between a latte and a cappuccino?
Both use espresso and steamed milk, but a latte has more milk and only a thin layer of microfoam, making it milder and creamier. A cappuccino uses less milk and a thicker layer of foam, so the espresso comes through more strongly.
How much milk goes in a latte?
A standard latte is a 10-12 oz drink, so a double espresso of about 36 g is topped with roughly 250 ml of steamed milk. Larger cafe sizes simply add more milk while keeping the espresso the same.
Can I make a latte without an espresso machine?
You can approximate one using a strong concentrated coffee, such as from a moka pot or a stovetop brewer, in place of espresso, then add milk heated and frothed by hand. The texture will be softer than true microfoam, but the ratio and flavor balance still work.
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