Latte Recipe: How to Make a Latte at Home

A latte is made with a double espresso and steamed milk, with a thin layer of microfoam on top. The standard recipe is 2 oz of espresso plus 4–6 oz of steamed whole milk — silky, smooth, and milky with just enough coffee flavor to come through.

A latte is one of the most forgiving espresso drinks to learn at home. The large volume of milk hides minor espresso imperfections, and the milk steaming technique is less demanding than a cappuccino.

Latte Recipe

What You’ll Need

• Espresso machine with a steam wand
• Burr grinder
• Espresso beans — medium roast works well
• Whole milk — or oat milk barista edition
• Steam pitcher (12 oz / 350ml)
• Latte glass or mug (8–12 oz)

Ingredients

• 1 double espresso (2 oz / 60ml) — about 18g of ground coffee
• 4–6 oz whole milk (steamed to 150°F / 65°C)

Step-by-Step Latte Instructions

1. Pull Your Espresso Shot

Brew a double espresso directly into your glass or mug.

• Dose: 18g of coffee in, targeting 36g of liquid out (1:2 ratio)
• Time: 25–30 seconds
• Temperature: Machine fully heated (15+ minutes on)

The espresso is the foundation. A balanced, slightly sweet double shot makes the best latte. If the espresso tastes right on its own, the latte will be great.

2. Steam the Milk (Latte Technique)

For a latte, you want thin, velvety microfoam — not the thick stiff foam of a cappuccino. The goal is milk that looks like wet paint: glossy, smooth, and integrated.

The technique:

1. Cold milk in the pitcher — fill to just below the spout (~5 oz for an 8 oz latte)
2. Purge the steam wand for 1 second
3. Place the wand tip just below the milk surface at a slight angle
4. Open the steam valve fully
5. Stretching phase: Keep the wand near the surface for only 2–3 seconds to incorporate a small amount of air. You should hear a subtle hissing — not the loud paper-tearing sound of a cappuccino
6. Rolling phase: Submerge the wand and angle the pitcher to create a spinning vortex. Hold this through most of the steaming time
7. Stop at 150°F / 65°C — use a thermometer or judge by the pitcher getting too hot to hold for more than 3 seconds
8. Purge the wand, wipe clean

Latte vs cappuccino steaming: For a latte, you incorporate less air in the stretching phase. The milk should barely increase in volume — the goal is texture (smooth microfoam), not volume (thick foam).

3. Tap and Swirl

After steaming:

1. Tap the pitcher on the counter 3–4 times to pop surface bubbles
2. Swirl in tight circles to integrate any remaining foam
3. The milk should flow smoothly and look glossy

4. Pour the Latte

1. Hold your cup at a slight tilt
2. Start pouring from 4–5 inches above to mix the milk through the espresso
3. As the cup fills, lower the pitcher and pour in a steady stream
4. Fill to the brim

Latte art (optional): If you want to try a simple design, tilt the cup, lower the pitcher close to the surface, and wiggle side to side as you pour. A heart pattern is the standard starting point. Beautiful latte art takes weeks of practice — don’t be discouraged if it looks abstract at first.

Latte Recipe Ratios

A standard café latte is 8–12 oz. At home, 8–10 oz is ideal — enough milk to practice microfoam without it becoming too milky.

How a Latte Differs from Other Milk Drinks

Latte vs cappuccino: A latte is larger, milkier, and has thinner foam. A cappuccino is smaller with a more pronounced coffee flavor.

Latte vs flat white: Both are smooth and milky, but a flat white is smaller and uses ristretto — resulting in a stronger coffee flavor in a smaller drink.

Latte Variations

Iced Latte

• Brew double espresso
• Fill glass with ice
• Pour cold milk (3–5 oz) over the ice
• Pour espresso over the milk
• Stir and serve

No steaming needed. Cold milk + ice + espresso = iced latte. The milk won’t have microfoam texture, but that’s fine for a cold drink.

Vanilla Latte

Add 1–2 pumps of vanilla syrup to the cup before pulling the espresso. Combine with steamed milk as normal. Vanilla softens the coffee bitterness and adds sweetness.

Oat Milk Latte

Use a “barista edition” oat milk (Oatly Barista, Minor Figures) — these are specifically formulated to steam well. Steam the same way as dairy, though the texture will be slightly less creamy. The slightly sweet, nutty flavor of oat milk pairs very well with espresso.

Lavender Latte

Add lavender syrup (1–1.5 pumps) to the espresso before adding milk. Floral and subtle. More popular at specialty cafés, easy to replicate at home with store-bought lavender simple syrup.

Making a Latte Without an Espresso Machine

Moka Pot + Milk Frother

• Brew a double in the Moka pot with fine-medium grind
• Heat milk in a small saucepan to 155°F
• Froth with a handheld frother for 20–30 seconds
• Combine coffee + milk

The Moka pot won’t produce crema, and the frothed milk won’t have the silky microfoam of a steam wand, but this makes a genuinely good milk coffee drink.

AeroPress + Electric Frother

• Brew concentrated AeroPress (15g / 3:1 ratio, 2 min steep, press slow)
• Froth warm milk with electric frother
• Combine

Nespresso/Capsule Machine

The built-in milk frothing attachments on machines like the Nespresso Creatista or Lattissima produce lattes automatically. Convenient, consistent, and far less work than a dedicated espresso setup.

Milk Type Comparison for Lattes

Recommendation: Start with whole milk. Once you’re comfortable with the technique, experiment with oat milk — it’s the most consistent dairy-free option for lattes.

Common Latte Mistakes

Bubbly, dry foam: You aerated too much in the stretching phase. For a latte, you barely need any stretching — only a couple of seconds with the wand at the surface.

Milk too cool: Under-steamed milk doesn’t have the right texture and gets cold quickly in the cup. Target 145–155°F.

Separated layers: If the milk and espresso look like two separate things in the cup, your pour was too slow or too high. Pour more steadily from closer to the surface.

Sour espresso base: The latte will taste sour if the espresso is under-extracted. Grind finer, adjust tamp, or check your dose. See our espresso troubleshooting guide.

Frequently Asked Questions

What espresso bean roast is best for a latte? Medium roast is most versatile. It has enough body to come through the milk but enough brightness to taste interesting. Dark roast works well if you prefer a bolder, less acidic base.

How much caffeine is in a latte? A standard latte with a double espresso contains about 120–140mg of caffeine — similar to a cup of drip coffee.

Can I make a latte with a French press? You can brew strong coffee in a French press and froth milk separately, but it’s a “milk coffee,” not a true latte. The base won’t have the espresso concentration or crema that defines a latte.

How do I make latte art? Start with a well-steamed milk (smooth, glossy, integrated foam). Tilt the cup, pour from height to cut through the crema, then lower the pitcher close to the surface and pour in a slow, steady stream while moving the pitcher slightly. A simple heart requires minimal technique. Practice consistently for 2–4 weeks before expecting reliable results.

More milk drink recipes: Cappuccino | Flat White | Cortado

Need help with steaming? Read our full milk steaming guide.