Caffè latte

Applies to: caffè latte built on a double espresso with ~200–220 ml steamed milk and a light ~0.5 cm foam, in a 300–350 ml cup or glass.

1. Pull a double espresso into the warm cup.
2. 18 g in / ~36 g out / 25–30 s.
3. Steam ~200–220 ml of milk to a smooth microfoam with a light amount of air.
4. Final milk temperature 60–65°C; aim for a thin, even ~0.5 cm foam layer.
5. Swirl and tap the pitcher until the milk is glossy and free of large bubbles.
6. Uniform sheen means foam and liquid milk are properly integrated.
7. Pour from a low height to fill the cup, holding a steady stream through the middle.
8. Light ~0.5 cm foam cap on top — a latte is milk-forward, not foam-heavy.
9. Finish with a simple latte-art figure and serve immediately.
10. Art sits on a mostly flat surface with a thin, even foam ring.