How to make a latte.

A latte stretches espresso with more steamed milk than a flat white. Smooth texture and enough coffee strength matter more than a tall layer of dry foam.

Starting ratio36 g espresso + about 200 g textured milk

Serve in240–300 ml cup

Latte art and small black coffees served together on a café table — Real café drinks; the measured recipe below is the reproducible starting point.Photo: Fatma Gül on Pexels ↗

Ingredients

Measure the drink before adjusting it.

One 36 g double espresso
About 220 g cold milk before steaming

Method

One repeatable sequence.

01
Brew the espresso into the serving cup.
02
Steam milk with a short stretching phase, then create a steady whirlpool.
03
Stop before the milk becomes too hot to taste sweet and balanced.
04
Swirl, tap away any large bubbles and pour through the centre of the espresso.

What changes the result

A very large cup may need more espresso

Milk sweetness falls when overheated

Clean the milk path immediately

Choose the workflow

Use a recipe to test the machine—not only the spec sheet.

See how an indexed machine handles the heat-up, espresso, milk and cleaning steps behind this drink.

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How to make a latte.

Measure the drink before adjusting it.

One repeatable sequence.

Use a recipe to test the machine—not only the spec sheet.

One clear buying update. No daily noise.