Classic Caffè Latte

A caffè latte — Italian for "milk coffee" — is the drink most people picture when they order a latte. It's espresso softened by a generous pour of steamed milk, finished with a thin layer of microfoam. The ratio is roughly one part espresso to three parts milk, which makes it mellow, creamy, and endlessly comforting.

You don't need a commercial machine to make a great one at home. With a little practice steaming milk and a decent espresso shot, you can rival any café.

Ingredients

• 2 shots (about 2 oz) of fresh espresso
• 8 oz whole milk (or oat milk for a dairy-free version)
• Optional: a light dusting of cocoa or cinnamon

Step-by-step

1. Pull two fresh shots of espresso into a pre-warmed 12 oz cup. A medium roast with chocolate and nut notes pairs beautifully with milk.
2. Pour cold milk into a steaming pitcher, filling no more than a third full to leave room for expansion.
3. Steam the milk with the wand just below the surface until it reaches about 150°F (65°C), then submerge to spin and create glossy microfoam. No steam wand? Warm the milk on the stove and whisk vigorously until frothy.
4. Tap the pitcher on the counter and swirl to break large bubbles. The milk should look like wet paint.
5. Slowly pour the milk into the center of the cup, starting high to blend, then dropping low to float a thin layer of foam on top.
6. Finish with a gentle dusting of cocoa or cinnamon if you like.

Tips for the best cup

• Use milk straight from the fridge — cold milk gives you more time to texture before it overheats.
• Whole milk produces the creamiest, most stable foam; oat milk is the best plant-based alternative for latte art.
• Serve immediately. A latte is at its peak the moment the milk and espresso meet.

Key takeaways

• A classic latte is roughly 1:3 espresso to steamed milk with a thin foam cap.
• Texture the milk to glossy microfoam, not stiff bubbles.
• Pour slowly and steadily to blend the layers and float the foam.