Method 1: Espresso Machine Latte

  1. 1

    Pull a double espresso shot

    Grind fresh coffee fine. Tamp evenly. Pull a double shot (approximately 30–36ml) into your cup. A double shot is standard for a latte — a single gets lost in the milk volume.

  2. 2

    Steam milk to 65°C with fine microfoam

    Fill a cold milk jug one-third full with full-fat milk (cold milk steams best). Submerge the steam wand just below the surface and open the steam valve fully. For the first few seconds, hold the tip near the surface to incorporate air (creates foam). Then submerge deeper to heat and swirl the milk in a vortex. Stop at 65°C (hot but not scalding — uncomfortable to touch but not burning). Tap the jug on the counter and swirl to integrate foam and milk into a uniform texture.

  3. 3

    Pour milk over espresso

    Hold the jug close to the cup and pour steadily. The weight of the milk sinks it under the crema, and the foam sits on top. For a basic latte art heart: pour straight until the cup is three-quarters full, then wiggle the jug slightly and finish with a straight pour through the centre.

Method 2: Without an Espresso Machine

  1. 4

    Make strong coffee with a Moka pot or AeroPress

    A Moka pot produces espresso-style strong coffee that works well in lattes. Use the standard Moka ratio but grind slightly finer than for filter coffee. An AeroPress with a concentrated recipe (18g coffee, 60ml water) also produces a useable espresso substitute.

  2. 5

    Froth milk without a steam wand

    Microwave method: Heat 150ml milk in a jar for 45 seconds (do not boil). Screw the lid on tightly and shake vigorously for 30 seconds. Remove lid — foam on top. Handheld frother: Heat milk in a small saucepan to just below a simmer. Froth with a handheld milk frother ($10–20 from Kmart, Target) for 20–30 seconds. French press: Heat milk, pour into the French press, pump the plunger rapidly 20 times. All produce reasonable foam.

Milk choice mattersFull-fat cow’s milk produces the best foam and richest flavour. Oat milk (Oatly Barista edition) is the best non-dairy option for frothing — specifically the barista versions are formulated for steaming and produce creamy foam. Regular oat, almond or soy milks often do not foam well.

Frequently Asked Questions

All three are espresso with steamed milk, differing in ratio and foam texture. Flat white: less milk, no foam — strong coffee flavour, Australian invention. Latte: more milk, a thin layer of microfoam — milder, larger drink. Cappuccino: equal parts espresso, steamed milk and thick foam — drier and airier. All use the same espresso base; the difference is in how the milk is prepared and the volume used.
65°C (149°F) is the sweet spot for most coffee drinks. Below 55°C the milk tastes thin and lacks sweetness. Above 70°C the milk proteins denature and develop a cooked, slightly sulphurous taste. 65°C produces the maximum natural sweetness from the lactose in milk. Without a thermometer: the milk should feel too hot to hold your hand against the jug for more than a couple of seconds, but not scalding.