Classic Coffee Drinks
Classic Caffè Latte
Quick answer
This recipe keeps the coffee noticeable while making milk the larger part of the drink. A latte should feel smooth rather than airy; a thick cap of dry foam changes the texture toward a cappuccino. Use the pour to bring the espresso and milk together instead of leaving a large spoonful of bubbles on top.
Key takeaways
- This recipe keeps the coffee noticeable while making milk the larger part of the drink.
- A balanced espresso usually reads more clearly through milk than a very mild shot.
- Use a smaller cup or a more concentrated espresso next time rather than changing the listed ingredient amounts for this version.
Ingredients
- 60 ml espresso
- 180 ml cold whole milk.
Method
- Brew the espresso.
- Heat and froth the milk to about 60–65°C, producing only a thin foam layer.
- Pour into the espresso.
Choose the espresso and milk
A balanced espresso usually reads more clearly through milk than a very mild shot. If you use a darker or more bitter coffee, the milk can soften it; a bright espresso may keep a livelier edge. Whole milk gives a creamy result, while barista-style plant milks can work if they steam well in your machine.
If the latte tastes too milky
Use a smaller cup or a more concentrated espresso next time rather than changing the listed ingredient amounts for this version. If the drink feels flat, check the espresso before adjusting the milk. Keep the steam wand clean and purge it according to your machine’s instructions.
For a smaller, more coffee-forward cup, compare a flat white or cortado. For non-dairy options, see our guide to choosing milk for coffee.
Fixing common latte problems
If the milk tastes flat, check that it was steamed fresh and poured while it was still smooth. If it feels too hot or tastes cooked, stop heating sooner next time and follow the machine’s temperature guidance. If the espresso disappears, use a smaller cup or adjust the espresso recipe separately; adding extra coffee without measuring can make the drink harsh.
Non-dairy milk
Barista-style oat or soy milk may be easier to steam than standard cartons, but brands differ in sweetness and texture. Use a clean pitcher and avoid mixing a new milk with an unfamiliar espresso recipe during the same test.
A latte is easiest to compare when you keep the espresso dose steady and change only the milk texture or cup size. If you switch to a plant-based carton, check whether it is meant for steaming and taste it on its own first; its sweetness can change the finished cup.