How to make a latte
A latte is a double shot of espresso with plenty of steamed milk and a light layer of foam, about 1cm. It is milkier and milder than a flat white, and it is the easiest café drink to love.
The quick recipe
For a regular cup (350ml):
- Espresso: a double shot, 18g in and 36g out
- Shot time: 25 to 30 seconds
- Milk: about 250ml of cold milk, steamed to 60 to 65°C
- Foam: about 1cm
Using a small or large cup? The latte calculator works out the milk for any size.
Latte or flat white?
- Latte: about 1cm of foam and more milk, so it is mellow.
- Flat white: thinner foam (about 5mm) and usually a smaller cup, so it tastes stronger. See how to make a flat white.
Step by step
- Warm the cup. Rinse it with hot water.
- Pull a double shot. 18g in, about 36g out, in 25 to 30 seconds. See how to pull an espresso shot.
- Steam the milk. Stretch it a little longer than for a flat white, then spin it until silky. Our milk steaming guide shows you how.
- Pour. Start from a little height so the milk dives under the crema, then bring the jug close to finish with the foam on top.
How strong should it be?
For a regular cup (350ml):
| Strength | Recipe |
|---|---|
| Mild | Single shot, 266ml full cream |
| Balanced | Double shot, 251ml full cream |
| Strong | Triple shot, 237ml full cream |
A big latte can taste weak. If it does, go up a strength or use a smaller cup.
Good to know
- Plant milks work well. Use a barista edition and steam it a little cooler, to 55 to 60°C.
- Fresh beans make the difference. Try one of Perth’s local roasters.