Latte

Espresso · 1 double shot (36 g) Steamed milk · 220 ml Milk foam · a thin cap

Make it with us

Ratio

1:2

Dose

18 g

Yield

36 g

Water temp

93°C

Grind

fine · 200–300 µm

Grinder

click a step to browse · play all or step by step

0:00

STEP 1 / 4

0:00 / 0:00 / 0:00

step · elapsed · total

space play / pause ← → scrub 5 s

1Pull the shot

Nine bars of pressure force water through the puck in seconds, which is why espresso is so unforgiving. Watch the stream — it starts dark and syrupy and turns pale as extraction tails off; that blonding is your cue to stop.
2Steam milk

A latte is mostly milk, so texture matters more than volume of foam: stretch for only a second or two, then roll. Too much air and you’ve made a cappuccino by accident.
3Pour milk

The pour decides where the foam lands. Start high and slow so the milk dives under the crema and the cup fills evenly, then drop the pitcher low and close — that is what lets the white foam float to the top. A steady, unhurried pour keeps the layers silky instead of streaky.
4Enjoy

Coffee keeps changing as it cools: aromatics fade, acidity sharpens and sweetness comes forward. Drink it soon after brewing, and taste it as it drops in temperature — that's how you learn what to adjust next time.