How to Make a Latte at Home: Ratio & Steps

1. 1

   Pre-warm. The cup and run hot water through the group head.

2. 2

   Pull a double. Finer if under 22 seconds, coarser if past 35.22 seconds

3. 3

   Fill the pitcher. With cold milk and purge the wand 1-2 seconds.1-2 seconds

4. 4

   Add air for 3-5 seconds. With the tip just below the surface, off-center, until you hear a gentle "tss-tss".3-5 seconds

5. 5

   Submerge deeper. And heat to 60-65°C.

6. 6

   Tap and swirl. 10-15 seconds until glossy and paint-like.10-15 seconds

7. 7

   Pour. From 10 cm up so the milk sinks under the crema, then lower the spout at half full so microfoam floats on top.

Too strong? Add 20 ml milk next time. Too flat? Cut the milk or pull a stronger shot.

Wand not foaming at all? See steam wand not frothing milk.

Easiest route to good milk

Breville Bambino Plus

Automatic steam wand; skip it if you want a built-in grinder.

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Tight budget or small counter

De'Longhi Dedica

Skip it if you want automatic milk texturing.

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Burr grinder for espresso

Baratza Encore ESP

Mid-range grinder that pairs with either machine.

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See all options in the best espresso machines.

• Moka pot plus frother (best): 60-80 ml of coffee, then 180 ml milk frothed at 60°C. See how to use a Moka pot.
• AeroPress plus frother: inverted, 18-20 g fine coffee, 60 ml at 90-95°C, no crema.
• Strong drip plus frother (budget): 60-80 ml of double-strength coffee; best with dark roast.

• Vanilla: 1-2 pumps (15-30 ml) syrup into the espresso first.
• Oat: sweeter and nuttier; suits medium roasts.
• Iced: see how to make an iced latte.
• Brown sugar oat: 1-2 tsp brown sugar and a pinch of cinnamon in the espresso.

A latte is typically one or two espresso shots with a large volume of steamed milk and a thin layer of microfoam. The milk dilutes the concentration, and warm milk's lactose tastes naturally sweet, so the drink reads creamy rather than bitter.

Microfoam is steamed milk with tiny, evenly sized bubbles, giving a glossy, paint-like texture that pours well for latte art. Too much air makes it foamy like a cappuccino, and too little makes it thin and hot.

• Dial in the espresso: a slightly sweeter, lower-acid shot holds up against milk. See how to dial in espresso.
• Use a scale for the shot: weigh dose and yield so every latte starts with the same base.
• Stretch briefly, then roll: add air for a few seconds, then lower the tip and spin the milk to polish it.
• Aim for 55 to 65 C: stop when the jug is just too hot to hold.
• Use a 350 to 600 ml pitcher: match jug size to the drink so the whirlpool forms.
• Tap and swirl before pouring: pops large bubbles and keeps the milk glossy.
• Consider an automatic milk frother: a capsule or auto-steam system gives consistent results without practice.
• Try barista plant milks: oat and soy versions steam better than standard cartons.

For the full list of milk-based drinks, see coffee drinks differences.

1. 1

   Steam the milk to a glossy, wet-paint texture with no visible bubbles.

2. 2

   Swirl the pitcher to keep the foam mixed, and tap out any large bubbles.

3. 3

   Tilt the cup and pour from a few centimetres above the surface into the centre, so the milk sinks under the crema.

4. 4

   When the cup is about half full, lower the pitcher spout close to the surface; white foam will start to appear.

5. 5

   Keep pouring steadily into the same spot so a round white blob forms.

6. 6

   Finish by lifting the pitcher slightly and pulling the stream through the blob to create a heart.

The two most common problems are milk with too much foam, which comes out in clumps, and pouring too high at the end, which makes the foam sink. Practise the heart until it is consistent before moving to rosettas and tulips. Our steam wand not frothing milk guide helps if the milk texture is the problem.

• Vanilla or caramel: stir about 10–15 ml of syrup into the hot espresso before adding milk.
• Mocha: stir a teaspoon of cocoa or chocolate sauce into the espresso until smooth.
• Spiced: add a pinch of cinnamon or a chai spice blend to the milk before steaming.
• Honey: dissolve it in the hot espresso first; it does not mix well into milk.

Adding flavour to the espresso first helps it dissolve and spread evenly through the drink. Start with less syrup than you think; it is easy to overpower the coffee.

Milk tastes sweetest at around 55–65°C (130–150°F). Below that, the drink feels lukewarm; above about 70°C, the proteins break down, the milk tastes flat or cooked, and the foam turns coarse. If you do not have a thermometer, stop steaming when the pitcher becomes too hot to hold comfortably for more than a second or two.

If you like your latte extra hot, warm the cup first rather than over-heating the milk. A preheated cup keeps the drink hot for longer without spoiling the milk's sweetness.

Side by side: flat white vs cappuccino vs cortado.