What Is a Latte?
A latte (caffè latte) is espresso + steamed milk + a small amount of milk foam. Standard ratio: 1–2 shots espresso (2oz) + 6oz steamed milk + thin layer of foam. The milk is steamed to around 150°F, creating a velvety, slightly sweet texture. A cappuccino uses less milk and more foam; a flat white uses more espresso and less milk.
The Coffee Base Options
True espresso at 9 bars. Crema, full body, the real thing. Requires a machine ($300+) and a good grinder. See our espresso guide for setup.
Makes a rich 2oz concentrate at ~1.5 bar. Not true espresso but similar intensity. Works very well for lattes. Use a 2-cup or 4-cup moka pot for the right volume.
20g coffee + 60g water, 1 min steep, pressed over ice or directly into cup. Smooth, concentrated, excellent latte base. Most forgiving method.
Brew at 1:8–1:10 ratio (very strong) as a latte base. Less intense than espresso — the milk will dilute it significantly. Works in a pinch.
Milk Frothing Methods — Ranked
Produces true microfoam — velvety, glossy, pourable. Required for latte art. Skill takes practice but the result is cafe quality.
Automatic electric frother — heat and froth in one step. $30–$80. Produces excellent foam consistently. Best non-wand option.
Heat milk separately (microwave 60–90 sec to 150°F), then froth with the wand for 20–30 seconds. $10–$15. Produces good foam, slightly larger bubbles than a steam wand.
Heat milk, pour into French press, pump the plunger rapidly 20–30 times. Creates foam without any electric equipment. Slightly larger bubbles but works well.
Put warm milk in a sealed jar, shake vigorously for 30–60 seconds. Creates foam but it's coarser and collapses faster. Works in an emergency.
Step-by-Step (AeroPress + Handheld Frother)
Brew the concentrate
Weigh 20g of medium-dark roast coffee. Grind medium-fine. Add to AeroPress, pour 60g of 200°F water. Stir 5 times. Insert plunger to create seal. Steep 1 minute. Press slowly into your latte cup (pre-warmed with hot water, discarded).
Heat your milk
Pour 6–8oz of whole milk (or oat milk) into a small saucepan or microwave-safe measuring cup. Heat to ~150°F — hot to the touch but not boiling. A kitchen thermometer helps but isn't essential: heat until it steams and is too hot to hold your hand against.
Froth
Insert handheld frother just below the surface of the milk. Turn on, keeping the frother at an angle. After 15 seconds, move it up and down slightly to incorporate air. Total froth time: 20–30 seconds. The milk should be creamy and roughly double in volume.
Combine
Your concentrate is already in the cup. Pour the steamed milk over it slowly, using a spoon to hold back the foam. Pour about 5oz of milk, then spoon the remaining foam on top. Sprinkle cinnamon or cocoa if you like. Serve immediately — milk foam collapses within minutes.
Iced Latte
Fill a tall glass with ice. Pour your 2oz concentrate over the ice. Add 6–8oz cold milk (no frothing needed). Stir and serve. For an iced latte, whole milk or oat milk works best — the fat creates a creamy texture even when cold. Skip the frothing; cold-frothed milk is a flat white technique.
Milk Alternatives
Whole milk
Best foam, richest flavor. The standard.
Oat milk
Best non-dairy for lattes — froths well, naturally sweet.
Almond milk
Thin, doesn't foam as well. Works for iced lattes.
Coconut milk
Rich, tropical flavor. Can overpower coffee.
Soy milk
Froths well but can curdle with very acidic coffee.
2% milk
Good foam, slightly less rich than whole.
Medium & Dark Roast for Lattes
Milk-forward drinks need a roast with enough body to stand up. Our medium and dark roasts are perfect latte bases.
Shop Coffee