CoffeeEspresso Bar

Caffè Latte (Hot & Iced)

A best seller in most coffee shops. More milk and a thinner foam than a cappuccino, smooth and mellow.

Cup
240 ml (8 oz) hot, 360 ml (12 oz) iced
Ratio
1:2
Temp
Milk 60–65°C
Grind
Fine
Time
3 min
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Ingredients

Make cups

Base recipe makes 1 cups. Quantities update automatically.

Equipment

  • Espresso machine
  • Milk pitcher
  • 240 ml or 360 ml cup

Method

  1. Hot: pull the espresso into a 240 ml cup.

  2. Steam 200 ml milk to 60–65°C with only a little air (2–3 seconds) for a thin 0.5–1 cm foam.

  3. Pour into the espresso and finish with latte art.

  4. Iced: fill a 360 ml glass with 150 g ice, add 180 ml cold milk, then pour the espresso slowly on top for two layers.

Barista tip

Add 15–20 ml of syrup (vanilla, caramel or palm sugar) for flavoured versions without changing the base recipe.

Read the coffee guide → · Cost this drink →

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