Introduction

Lattes are usually the most accessible drinks for new coffee drinkers, in large part due to the large amount of milk that cuts the espresso. While diluting the intense flavors, the milk also serves to mask potential flaws in the extraction making a latte as much about milk preparation as the espresso shot itself.

While the usual perceptions of lattes are as beverages with little to no foam at all, many professional baristas prepare and serve them using microfoam. While usually not as thick or creamy as cappuccinos, the microfoam creates a drink with more substance and texture that many people find more pleasing.

Pulling the espresso shot

To begin, pull a single or double shot of espresso (using the Espresso Guide) into an 8 ounce cup. If your espresso machine is capable, it’s best to start steaming the milk while the shot is brewing.

Steaming and frothing the milk

If you’re using a twelve ounce steaming pitcher, fill it a little more than half full with cold milk. Purge your steam wand by releasing a quick blast of air before introducing it to your pitcher. Submerge the tip of the wand just below the surface about halfway down the side of the pitcher and start steaming, holding it at a slight angle. For about five seconds, you’ll hear air being infused into the milk (a bubbling rush, for lack of better descriptors). This stage is commonly referred to as “stretching” the milk, as the volume increases as more air is added. As the level of milk rises, the tip of your steam wand will submerge and the sound will stop, ideally being almost silent.

If you held your pitcher at the slight angle recommended your milk should be spinning similarly to a whirlpool. Maintain this action as it ensures even heating and frothing throughout, avoiding clumps of stiff foam. Keep your free hand (the one not holding the handle) on the side of the pitcher to monitor the increasing heat. When it becomes too hot to handle, wait a couple of seconds and then stop steaming. This will produce a temperature of about 165 degrees; very drinkable with a sweetness to complement the espresso. The pitcher will now be more than two thirds full and have a bubble-free shiny surface.

Pouring the latte

Immediately add the milk to the cup containing the espresso, pouring firmly so as not to be left with a clump of foam at the bottom of your pitcher. If you do find there’s too much foam for your liking, feel free to strain the milk with a spoon as you pour. Enjoy!