How to Make a Classic Latte with Espresso and Milk

If you’ve ever sipped a latte and wondered why the milk tastes richer than usual, or how coffee shops nail that velvety texture, the secret lies in how espresso and milk are blended—not just in ratio, but in technique. The latte’s magic comes from combining a strong espresso shot with steamed milk and a layer of microfoam, transforming simple ingredients into something comforting and complex.

To make a classic latte, you’ll pull a 1-ounce (30ml) shot of espresso using about 7 grams of medium-fine coffee grounds, then steam 150–200ml of whole milk to around 65°C, adding a thick cap of foam. The result is a 1:3 to 1:5 espresso-to-milk ratio, balanced by that silky foam on top.

What Is a Latte—and Where Did It Come From?

The word “latte” is simply Italian for “milk.” A latte coffee, or “caffè latte,” is a classic espresso-based drink made with a small amount of concentrated espresso and a larger portion of steamed milk, topped with foam. In Italy, it’s a common breakfast drink, often prepared alongside the morning coffee ritual—coffee brewed while milk heats on the stove. But the latte as we know it today evolved from a Viennese invention.

In 1683, after the Siege of Vienna, a man named Francesco Procopio dei Coltelli (though early stories credit a Viennese man named Kolschitzky) claimed Turkish spoils—including 500 bags of coffee beans—that had been abandoned by retreating Ottoman forces. Noticing Europeans didn’t enjoy the thick, sludgy Turkish-style coffee, he filtered out the grounds, added plenty of milk, and created a smoother drink: an early version of the modern latte. That innovation laid the groundwork for the drink’s global popularity.

How to Make a Traditional Latte Step by Step

Making a classic latte involves pulling a proper espresso shot and steaming milk to create microfoam. Here’s the exact process:

• Grind 7 grams of coffee beans to a medium-fine consistency (similar to table salt).
• Dose the grounds into a portafilter, tamp evenly with about 30 pounds of pressure.
• Brew the espresso using an espresso machine, aiming for a 1-ounce (30ml) shot extracted over 18–30 seconds.
• Pour cold whole milk (preferably full-fat) into a steaming pitcher until it’s about halfway full.
• Purge the steam wand to remove any condensation, then position it just below the milk surface to create a whirlpool. Steam the milk until it reaches roughly 65°C, producing a velvety microfoam with a slight hiss.
• Pour the espresso into a latte cup, followed by the steamed milk. Hold back the foam with a spoon, then gently top the drink with a thick layer of microfoam.

Variations of the Latte You Should Know

Lattes can be adapted in several ways by adjusting milk temperature, texture, or adding flavors. Here are four common versions:

Italian-Style Latte

This version uses a small cup of espresso and a large amount of nearly boiling milk. There’s no strict rule on milk quantity—it’s adjusted to taste, often resulting in a higher milk-to-espresso ratio than other styles.

Americano-Style or American Latte

Popularized by chains like Starbucks, this latte layers espresso at the bottom, heated milk (65–75°C) in the middle, and a thin cap (less than 0.5 cm) of cold milk foam on top.

Iced Latte

To create an iced latte, pour flavored syrup (like caramel or vanilla) into a glass, add cold milk, then pour over freshly brewed espresso. The sequence creates a visual layered effect. Ice is added afterward for a refreshing, chilled drink.

Caramel Latte

Add 15 ml of flavored syrup—such as caramel—before pouring the espresso and milk. The syrup infuses the entire drink with a sweet, dessert-like flavor. This method works with other syrups like hazelnut or French vanilla as well.

Frequently Asked Questions

What’s the ideal espresso shot size for a latte?

A traditional latte uses a single shot of espresso, about 1 ounce (30ml), extracted from roughly 7 grams of coffee over 18–30 seconds. This yields a concentrated base that balances the milk.

What temperature should steamed milk be for a latte?

Milk for a latte should be steamed to approximately 65°C (149°F). This temperature creates a smooth microfoam without scalding the milk, which can ruin texture and taste.

How much milk is used in a standard latte?

A standard latte typically includes around 150–200ml of steamed milk, resulting in an espresso-to-milk ratio between 1:3 and 1:5. The exact amount may vary based on personal preference or regional style.

Can I make a latte with any type of coffee bean?

While any roasted coffee can be used to make espresso for a latte, medium to medium-dark roasts with good crema are traditional. For best results, choose a blend designed for espresso, such as FrontStreet’s Classic Blend, which emphasizes crema and smooth body.

What’s the difference between a latte and a cappuccino?

A latte has more milk and less foam than a cappuccino. A standard cappuccino is roughly 1/3 espresso, 1/3 steamed milk, and 1/3 foam, while a latte is mostly milk with a light layer of foam on top.

Recommended FrontStreet Coffee Blends for Lattes

For crafting smooth, milky drinks like lattes, FrontStreet’s Classic Blend excels with its rich crema and balanced body, making it ideal for espresso-based drinks. The Black Cocoa Blend offers a bold, affordable option with deep flavor, great for shops keeping costs low without sacrificing quality. Both blends are optimized for milk drinks, delivering the crema and structure needed for a velvety latte. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.