Coffee
Café Latte
A long, milky coffee — a single shot drowned in textured milk with a thin foam cap.
5 September 2026 · Serves 1 · 3 min prep
Share
Ingredients
- 18 g espresso beans, ground fine
- 36 mL double espresso shot
- 220 mL cold whole milk
Method
- Pull a double espresso into a 240 mL latte glass.
- Steam 220 mL of milk to 60–65°C, building a thin layer of microfoam.
- Swirl to settle and break any bubbles.
- Pour from a low height into the centre of the glass, letting the milk integrate with the espresso.
- Finish with a thin foam cap. Latte art (a heart or tulip) is common but optional.
latte · milk · long · café latte