How to make a caffè latte at home (fresh or oat milk)

Name: Caffè latte
Total time: 6 min
Yield: 1 cup
Ingredients: Finely ground coffee · 18 g; Unsweetened fresh milk or barista oat milk · 200–240 ml; Sugar or syrup (optional)

A latte is espresso with plenty of steamed milk and a thin layer of foam, softer than a cappuccino. Use fresh milk or barista oat milk; it needs an espresso machine with a steam wand.

Time 6 min
Difficulty Medium
Serves 1 cup
Espresso machine

Espresso: 36 g (from 18 g coffee)
Milk: 200–240 ml · fresh or oat milk
Milk temperature: Fresh milk 60–65 °C · oat milk 55–60 °C
Foam: Thin, about 0.5–1 cm
Cup: About 300 ml

You need

Finely ground coffee · 18 g
Unsweetened fresh milk or barista oat milk · 200–240 ml
Sugar or syrup (optional)

Method

Warm a cup of about 300 ml. Pour the cold milk into the pitcher, no more than half full.
Pull 36 g of espresso from 18 g of finely ground coffee in 25–30 sec, straight into the cup.
Purge the steam wand. Hold the tip at the surface and stretch for only 2–3 sec, then sink it a little deeper so the milk spins.
Steam until the pitcher is hot to the touch: about 60–65 °C for fresh milk; stop earlier for oat milk, about 55–60 °C.
Tap the pitcher and swirl until the milk is glossy. Wipe and purge the wand.
Tilt the cup and pour the milk slowly into the middle of the espresso, leaving a thin layer of foam on top.

Tip: Oat milk splits and loses its foam when too hot: pick an unsweetened barista version and stop at 55–60 °C. For an iced latte, skip the steaming: pour 180 ml of cold milk over ice and add the espresso on top.