How to Make a Latte
Silky steamed milk over a double shot, finished with a thin layer of microfoam — the smoothest, most comforting espresso drink.
- Serves
- 1 (10 oz)
- Time
- 4 min
- Skill
- Medium
- Gear
- Espresso machine + steam wand
Ingredients
- 1 double espresso (36 g)
- 220 ml cold whole or oat milk
- A 10–12 oz cup
Method
- 1
Pull a double espresso into a large cup.
- 2
Steam the milk with just a brief hiss of air, then submerge to build glossy, paint-like microfoam.
- 3
Take it to ~60°C / 140°F and swirl until the milk shines.
- 4
Pour steadily into the center, then raise the jug and wiggle to finish with a simple design.
Best results: Great latte milk looks like wet paint, not bubbles. Keep the air phase to a second or two.
Why it works
A latte is the highest milk-to-espresso ratio of the classic drinks — roughly 1 part espresso to 5 parts milk — which is why it's the mildest and the best canvas for latte art. The gloss comes from stretching the milk just enough to fold micro-bubbles evenly through it, so it pours like wet paint rather than sitting as separate foam.
Frequently asked
What milk makes the best latte?
Whole milk steams into the silkiest microfoam thanks to its fat and protein. For a dairy-free latte, barista-blend oat milk is the closest match — it foams reliably and adds a natural sweetness that pairs well with espresso.
Why won't my latte milk pour smoothly?
Big bubbles mean you added air for too long. Keep the 'stretching' phase to a second or two, then submerge the wand to spin a whirlpool, and swirl the jug hard before pouring.
Make it with Moksha
Organic, small-batch coffee — roasted fresh and shipped to your door.