BREW GUIDE / Espresso drinks

Hot latte

Build a smooth milk-and-espresso drink with a thin layer of fine foam before worrying about latte art.

English edition updated 2026-11-10 · Editorial reference recipe; adjust for your equipment and coffee.

Coffee amount36 g brewed espressoWater / ingredients180 g cold milk; no extra waterTiming referenceSteam, combine and serveGrind starting pointUse the espresso guide

Hot latte equipment and finished serving

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Equipment and measurements

Espresso machine with steam wand, suitable basket, milk pitcher, thermometer, scale and roughly 250 ml cup.

Amounts marked as brewed espresso describe beverage weight, not dry grounds. Keep water, milk, ice and other additions as separate measurements; final volume varies with the method.

How to make it

Prepare about 36 g espresso using the base guide. Weigh 180 g refrigerated milk into a pitcher with room for expansion, and empty any preheating water from the serving cup.
Technique note
Match pitcher and cup sizes to the recipe. If this milk amount cannot cover the wand appropriately, choose suitable equipment rather than running the wand in an unstable position.
Purge condensation from the wand as directed by the machine maker. Position its tip near the milk surface and briefly introduce air for a fine, thin foam layer.
Technique note
Large bubbles and a persistent sharp hiss suggest a positioning issue, not a need to keep adding air. A latte calls for texture, not doubling the milk's volume.
Lower the tip slightly to establish controlled circulation. Use a thermometer and start around a 55–60°C stopping target, accounting for the machine's response; turn off steam before removing the pitcher.
Technique note
Temperature readings and residual heat can lag. Learn the equipment response with a thermometer rather than judging a metal pitcher by touch alone.
Clean the wand as instructed, gently swirl the pitcher and pour a small stream into the espresso before adding the remaining milk continuously.
Technique note
Milk and foam separate while waiting. If thin milk pours first and a foam lump follows, work on circulation and timing before trying to draw a design.

What to adjust first

Large bubbles: reduce or reposition air introduction. Separated milk and foam: improve integration and reduce waiting. Milk overwhelms espresso: reduce milk on the next cup without changing the shot simultaneously.

Even texture comes before a visible design

A pattern does not repair a harsh shot or coarse foam. Taste espresso and milk separately when troubleshooting, then decide which preparation needs attention. A cup without a pattern can still be well integrated.

Try this comparison next time

Use the same espresso in two small cups with different milk amounts. Choose the concentration you prefer before fixing that milk quantity and practicing thin microfoam.

What to write down

Record espresso yield, initial milk weight, milk actually poured and stopping temperature. Milk left in the pitcher and foam expansion mean input weight is not a precise finished volume. Check allergens when substituting milk.

Further reading: source guidance for this method. Our quantities and troubleshooting notes are editorial starting points, not a claim to reproduce a brand recipe or a first-hand test.

Keep learning

Espresso: a starting recipe · Cappuccino

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