Caffè latte: what it is, ratios and recipe

Caffè latte is espresso with a large amount of steamed milk and a thin layer of microfoam. It is usually served in a 250-300 ml cup or a glass, although portion sizes vary between cafés. It is one of the milder classic milk coffees. You can taste the coffee, but the milk dominates.

Here you’ll find our ratios and a step-by-step recipe for latte on an espresso machine, plus a version without one. We also explain how caffè latte differs from cappuccino and flat white, which milk to choose, and how much caffeine and how many calories one serving has.

What is caffè latte

The name is Italian and means “coffee with milk”. In the modern café version, the base is espresso, into which smoothly steamed, glossy milk is poured. The two combine into a uniform drink with no distinct layers. It is different in a latte macchiato, where the espresso is added to the milk at the end.

Ordering coffee in Italy? Remember that “latte” on its own means milk there, so you may get a glass of milk instead of coffee. It’s better to order a “caffè latte” or “caffellatte”.

A good latte is creamy and gently sweet thanks to the milk. Milk softens the acidity and bitterness of the espresso, but it shouldn’t drown out its flavour completely. If the coffee gets lost in the drink, use less milk or change your espresso recipe.

Caffè latte ratios

Caffè latte has no single fixed recipe. Ratios and serving sizes vary between cafés. Here is our starting point:

Latte too milky? Use less milk or choose a smaller cup. If you want a stronger taste in a big mug, you can add a third shot of espresso. Just remember that this also increases the caffeine.

Caffè latte, cappuccino and flat white: the differences

All three are made with espresso and steamed milk. They differ in serving size, amount of foam and how strongly you taste the coffee.

Read more about the differences in our articles on latte vs cappuccino and how to make a flat white.

How to make caffè latte on an espresso machine

1. Brew a double espresso straight into a warmed cup. Start with 18 g of coffee and 36-40 g of beverage in about 25-30 seconds, then adjust the recipe to taste.

2. Pour cold milk into the jug, filling it to about 1/3-1/2 of its capacity. For 180-220 ml of milk, a 500-600 ml jug is convenient.

3. Start with aeration. Hold the steam wand tip just below the surface until you hear a gentle hiss. Stop aerating before the milk reaches about 38°C, when the jug is only just starting to feel slightly warm. A latte needs only a little air, because the foam layer should be thin.

4. Get the milk spinning. Lower the wand deeper so the milk rotates without bubbling. Stop steaming at 60-65°C. A thermometer is the most accurate way to check.

5. Polish the texture. Gently tap the jug on the counter and swirl it until the milk is smooth, glossy and free of visible bubbles.

6. Pour the milk into the espresso straight away. Start a few centimetres above the centre of the cup so the milk goes under the crema. Towards the end, bring the spout close to the surface. White foam will appear on it. That’s the start of latte art.

A common mistake when steaming at home is aerating for too long. Instead of fine microfoam you get a stiff cap that sits on top of the coffee and won’t combine with it. Read more about the technique in our guide on how to steam milk on an espresso machine.

Caffè latte without an espresso machine

No espresso machine? You can still make a drink very similar to caffè latte. Just remember that coffee from a moka pot or AeroPress is not espresso.

Coffee. Instead of espresso, make about 60 ml of strong coffee in a moka pot or a concentrated AeroPress brew.

Milk. Heat it to about 60-65°C and froth it in a French press. A dozen or a few dozen plunges are enough. You can also use a handheld frother. If you use a jar, froth the cold milk in it first and only then heat it in an open container. Never shake a sealed jar of hot milk. Other methods are covered in our guide on how to froth milk without a machine.

Combining. Gently tap the container on the counter to get rid of large bubbles. Then pour the milk into the coffee, not the other way round.

Which milk for latte

Whole cow’s milk (3.2%) is the easiest to work with. Fat gives it creaminess, protein helps hold the foam, and lactose provides gentle sweetness. Semi-skimmed (2%) milk also foams well but makes a less creamy drink.

Among plant-based drinks, barista oat milk works well. Soy can also create stable foam, but some products curdle in hot, more acidic coffee. Regular almond and rice drinks often foam less well, so it’s worth choosing versions made for coffee. Read more in our article on how plant-based milk changes the taste of coffee.

Which coffee for caffè latte

A latte contains a lot of milk, so the espresso should have a bold flavour. For a classic latte with chocolate and nut notes, medium or darker roasts are the most common choice. Very light, floral coffees can be less noticeable in a lot of milk. That doesn’t mean they can’t make a tasty latte.

From our roastery we recommend Strong Storm, the Jeremii Blend and Brazil Mogiana for latte.

How much caffeine and how many calories in caffè latte

Caffeine. Milk softens the taste of espresso but doesn’t reduce the caffeine. A single espresso contains roughly 60-80 mg of caffeine, and a latte made with a double espresso often around 120-160 mg. These are approximate values. The actual amount depends on the beans, dose and brewing. Read more in our article on how much caffeine espresso has.

Calories. Almost all the calories in a latte come from the milk. 3.2% milk has about 60 kcal per 100 ml, so a latte with 200 ml of it provides about 120-125 kcal. With 2% milk it’s about 100 kcal. A teaspoon of sugar adds another 16 kcal or so, and a serving of syrup can add several dozen.

Flavoured and iced latte

Latte makes a great base for seasonal drinks. Just add a spoonful of syrup to the espresso, then pour in the milk. Vanilla, caramel and hazelnut are the classics. In autumn, pumpkin spice latte is popular. You’ll find more ideas among our coffee syrups.

In summer, try an iced latte. All you need is espresso, cold milk and ice. No steaming.