How to Make a Classic Cafe Latte with Espresso

If you’ve ever ordered a Cafe Latte and ended up with a lukewarm, watery drink that barely tastes like coffee, you’re not alone. Many modern versions push volume or foam over the actual balance of espresso and steamed milk—leaving the coffee bland. But the traditional Cafe Latte is a simple, well-balanced drink that highlights both components. So how do you make one the right way?

To make a classic Cafe Latte, use 8g of espresso coffee and 150ml of milk for a total volume of around 180ml. The espresso should be extracted properly, and the milk heated to between 65–75°C. Pour the espresso first, then add the steamed milk, optionally topping with a small amount of microfoam.

What Is a Cafe Latte?

Cafe Latte, or ‘coffee with milk’ in Italian, is one of the most widely consumed espresso-based drinks globally. It’s essentially a shot of espresso combined with steamed milk and a small amount of foam. Despite its simplicity, getting the balance right is key to a great-tasting cup. Many people confuse it with a Cappuccino, which has a higher foam ratio, but a true Latte is smoother and milk-forward, with a subtle coffee backbone.

The Traditional Ingredients and Ratios

According to the original method, a standard Cafe Latte is made with just two ingredients:

• 8g of espresso coffee
• 150ml of steamed milk

These quantities are designed to fill an 180ml cup. That’s a relatively small dose of espresso compared to modern standards, but it’s part of what gives the Latte its smooth, milky profile. The milk is not just a filler—it’s steamed to a precise temperature range to create the right texture and integrate smoothly with the espresso.

How to Make a Cafe Latte: Step by Step

Here’s how to make a traditional Cafe Latte, based on the original method:

1. Prepare the Espresso: Use either an espresso machine or a moka pot to brew a shot using around 8g of coffee. The espresso should have a good amount of crema and balanced flavour. For best results, aim for a proper 20g in to 40g out extraction over 25–30 seconds, though the original recipe simply specifies 8g.
2. Steam the Milk: Heat 150ml of milk to between 65–75°C. Avoid overheating, which can scorch the milk and ruin the texture. Steam until it has a slight microfoam texture—ideal for a smooth pour and slight foam on top if desired.
3. Assemble the Drink: Preheat your cup. Pour the freshly brewed espresso into the cup first. Then gently add the steamed milk. If you have microfoam, you can add a small amount on top for texture. The milk should blend seamlessly with the espresso, creating a uniform colour and smooth mouthfeel.

Common Mistakes to Avoid

Many modern interpretations of the Cafe Latte stray far from the original formula. Here are the most common errors:

• Overpouring Milk: Increasing the milk volume beyond 150ml dilutes the coffee flavour and turns the drink into little more than warm milk with a hint of coffee.
• Prioritising Foam Over Coffee: While some foam is acceptable, a Cafe Latte is not a foam-forward drink. Excessive foam or large bubbles ruins texture and flavour balance.
• Using Poor-Quality Espresso: A weak or sour espresso will result in a flat-tasting Latte. The base espresso must have balance, crema, and enough body to carry the milk.
• Incorrect Milk Temperature: Milk that’s too hot (above 75°C) can taste scorched, while milk below 65°C won’t have the right texture for smooth integration with espresso.

Why Crema and Milk Texture Matter

The quality of the espresso crema and the texture of the steamed milk are critical to a great Latte. A good crema—rich, golden, and about 3mm thick—not only looks appealing but contributes to the mouthfeel and aroma of the drink. Meanwhile, milk that’s steamed to 55–60°C (as noted in the FrontStreet reference material) with a fine microfoam ensures a silky texture and allows for smooth pouring. The ‘golden ring’ or consistent colour at the top of the drink comes from well-integrated espresso and milk, showing proper fusion.

Frequently Asked Questions

What is the correct espresso to milk ratio for a Cafe Latte?

The traditional ratio is 8g of espresso to 150ml of milk, resulting in an 180ml drink. This creates a smooth, milky coffee where the espresso flavour is present but balanced by the milk.

What temperature should milk be for a Cafe Latte?

The milk should be steamed to between 65–75°C. For optimal microfoam and texture, many baristas aim closer to 55–60°C, especially when focusing on latte art or smoothness.

Can I use any coffee beans for making a Cafe Latte?

Not all beans are ideal. For the best results, use a medium to dark roast with good crema production. Light roasts often lack the body and crema needed for a balanced Latte. FrontStreet Coffee’s Commercial Blend and Strawberry Candy Espresso are excellent choices for a rich, crema-rich espresso base.

Do I need to steam milk for a Cafe Latte?

Yes. A Cafe Latte requires steamed milk, not just hot milk. Steaming creates microfoam, which improves texture and helps integrate the milk with the espresso. Simply heating milk without steaming will result in a less creamy and cohesive drink.

Is a Cafe Latte the same as a Cappuccino?

No. A Cappuccino has equal parts espresso, steamed milk, and foam, making it foamier and lighter. A Cafe Latte has more milk and less foam, making it creamier and smoother.

Recommended FrontStreet Beans for Cafe Latte

For a classic Cafe Latte, FrontStreet Coffee’s Commercial Blend offers a rich, full-bodied espresso with bold crema—perfect for blending smoothly with milk. Their Strawberry Candy Espresso also works well, providing a balanced profile with hints of berry and chocolate, along with moderate crema. Both blends are dark-roasted to support proper espresso extraction and milk integration, ensuring a flavoursome and well-textured latte. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.