| The word 'latte' actually means 'milk' in Italian. An Italian | | | | the milk so it reaches a temperature of around 150 |
| cafe e latte ('coffee and milk') is coffee mixed with | | | | degrees Fahrenheit. If you are not using a |
| milk, much like the French cafe au lait ('coffee with | | | | thermometer, you know the milk is hot enough when |
| milk'), but both are very different from the latte we | | | | you can no longer hold the container. |
| know. | | | | Begin with the steam wand at the top of the pitcher to |
| Nowadays outside of Italy, latte has come to mean a | | | | create the foam. Keep the tip close to the surface; |
| drink comprising one third espresso and two thirds | | | | diagonally, not straight and when it is lukewarm or 100 |
| steamed milk. Steamed milk is mainly hot milk with froth | | | | degrees Fahrenheit, lower the wand into the milk until it |
| on top for effect. | | | | heats up to 150 degrees. Turn off the steam wand, |
| Similar to cappuccino but with twice as much milk and | | | | set the pitcher aside on the espresso machine |
| hence a milkier taste, the latte is often flavored with | | | | warmer plate and brew your espresso. |
| sweet syrups. | | | | Putting it together: |
| With a bit of practice and the right tools you can make | | | | Usually a latte comes in a tall glass on a napkin and |
| a great latte at home, saving money in the long run | | | | saucer; other times, a cappuccino cup large enough for |
| and impressing your friends. | | | | the barista to show off his surface latte art. |
| This is what you need: | | | | If using flavored syrup, pour a shot or spoon a few |
| An espresso machine | | | | teaspoons into your glass/mug with sugar to taste. |
| A steam wand, which comes with most espresso | | | | Layer the beverage so it looks good. You do this by |
| machines, to heat the milk. | | | | first pouring two shots of freshly brewed espresso |
| A metal pitcher in which to heat the milk and make the | | | | into your latte glass and within 10 seconds, the milk. |
| foam. | | | | Roll the milk around in the steam pitcher until glossy on |
| Shot glasses | | | | top. With a spoon push the foam aside to stop it from |
| Thermometer | | | | pouring out with the milk. Then pour milk from the |
| Homogenized cold milk - try whole and skim to see | | | | bottom of the pitcher over the espresso until the cup is |
| which you prefer | | | | about two thirds full. |
| Good quality espresso beans ground medium to fine | | | | Stir if using flavored syrup and sugar before filling the |
| Tall glass or a coffee mug | | | | cup with the froth which was at the top of the pitcher. |
| Flavored syrup (if you wish) available from speciality | | | | Use the spoon to direct the flow of foam, or spoon it |
| stores and some coffee bars. | | | | over the beverage so it blends nicely with the |
| Start by steaming your milk: | | | | espresso crema. |
| Pour two thirds of a cup milk, or half a cup if using | | | | Sprinkle with chocolate shavings or dust with ground |
| flavoring, into a cold pitcher. | | | | chocolate, cinnamon or nutmeg if you wish, and enjoy. |
| Secure the thermometer inside the pitcher and steam | | | | |