Kitchen Recipe Collection
Italian Caffè Latte
A milk-forward coffee drink consisting of one part espresso to three parts gently steamed milk, with very little foam on top.
- Prep
- 3 min
- Cook
- 5 min
- Total
- 8 min
- Servings
- 1
- Difficulty
- medium
- Cuisine
- italian
Ingredients
Scaled for 1 serving
- espresso coffee beans
- whole milk (cold)
- sugar (optional)
Equipment
- Espresso machine with steam wand
- Tall glass or large cup
- Milk pitcher
Instructions
- 1
Prepare Glass
Traditionally in Italy, a latte is served in a tall, clear, heatproof glass. Warm the glass.
- 2
Grind and Dose
Prepare the portafilter with freshly ground espresso.
- 3
Extract Espresso
Pull a single or double shot of espresso (depending on preference) directly into the glass.
- 4
Pour Milk
Pour a large amount of cold milk into the frothing pitcher (about 250ml).
- 5
Steam Gently
Steam the milk, but keep the wand deeper than for a cappuccino to introduce very little air. You want hot, liquid milk, not thick foam.
- 6
Check Temp
Stop steaming when the pitcher is hot to the touch (140°F/60°C).
- 7
Groom
Swirl the milk to ensure it is smooth and homogeneous.
- 8
Pour Milk
Hold back any foam with a spoon, and pour the hot liquid milk into the espresso.
- 9
Add Microfoam
Spoon a very thin layer (about 1/4 inch) of microfoam over the top to seal in the heat.
- 10
Serve
Serve immediately, often with a long spoon for stirring in sugar.
Cooking Tips
- The milk is the star here; the coffee is just a flavoring. Do not over-foam the milk.
- In Italy, 'latte' just means milk. If you order a 'latte', you will get a glass of cold milk.
Variations
- Latte Macchiato: Reversing the order. Steamed milk in a glass, with a shot of espresso gently poured over top to create layers.
Chef's Notes & Storage
- Typically consumed by children or adults who prefer a very mild coffee flavor.
Nutrition Estimate
150 calories · 8g protein · 12g carbs · 8g fat · 0g fiber per serving
