Latte (Milk-Forward Method)

A smooth, milk-forward coffee where espresso supports rather than dominates.

What you'll need

• 1 shot of espresso (18 g coffee in, 36 g espresso out). See our classic espresso guide.
• 6–7½ fl oz (180–220 ml) cold milk; whole milk recommended
• An espresso machine with a steam wand, or a milk frother
• A large cup or glass, 8–10 fl oz (240–300 ml)

Classic ratio

1 : 5–6: espresso to milk.

How to prepare

1. Brew one espresso shot into a large cup.
2. Steam the milk to 140–150°F (60–65°C).
3. Texture the milk until it's silky, glossy and almost foam-free.
4. Pour the milk smoothly over the espresso.
5. Optional: finish with simple latte art. No thick foam layer.

Milk texture goal

• Foam: very thin, almost invisible
• Milk: smooth, flowing, glossy
• Mouthfeel: soft, round, comforting

Flavor profile

Smooth, creamy and gentle: low bitterness, rounded sweetness and a long finish.

Barista tips

• Too thin? The milk was likely overheated.
• Too foamy? Too much air was introduced while steaming.
• Espresso tastes sharp? Grind slightly finer.
• Flat cup? The espresso is likely under-extracted.

Recommended coffee

Flathead Valley: a dark roast with baker's chocolate, caramelized sugar and a deep body. Its rich chocolate notes come through clearly in a milk-forward latte.