Latte
Section: Hot: Espresso Family · espresso · dairy · build · under-60s · high-volume
Glass: زجاج طويل أو ماج 300 ml مسخّن
Serve volume: 280 ml
Ingredients (as the source specifies)
- إسبريسو مزدوج 36 ml
- حليب كامل الدسم 240 ml مبخّر
Method
- استخلص الإسبريسو في الكوب.
- بخّر الحليب بفوم خفيف إلى 60-65 °C.
- اسكب مائلاً للدمج، واترك 10 mm فوم في الأعلى.
Energy, derived from the ingredient list
Computed line by line against the source's own coefficient table. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 36 × 0.03 = 1.08 kcal
- حليب كامل الدسم 240 ml مبخّر · 240 × 0.64 = 153.6 kcal
Derived total: ≈ 150 kcal
Caffeine, derived from the ingredient list
Computed line by line at the source's own reference doses. Nothing here is typed in.
- إسبريسو مزدوج 36 ml · 130 mg (double espresso reference: 18 g dose = 130 mg)
Derived total: ≈ 130 mg
Recommended adult daily maximum: 400 mg
Allergens, as the source states them: `MILK`
Operating procedure
Applies to: caffè latte built on a double espresso with ~200–220 ml steamed milk and a light ~0.5 cm foam, in a 300–350 ml cup or glass.
Target: under 90 seconds from shot start to service.
- Pre-warm the 300–350 ml cup or glass so the larger milk volume stays hot.
- Use cold fresh milk in a clean, cold pitcher large enough for ~200–220 ml.
- Purge and wipe the steam wand before texturing.
- Have the double espresso ready so the milk meets a fresh shot.
- Pull a double espresso into the warm cup.
- 18 g in / ~36 g out / 25–30 s.
- Steam ~200–220 ml of milk to a smooth microfoam with a light amount of air.
- Final milk temperature 60–65°C; aim for a thin, even ~0.5 cm foam layer.
- Swirl and tap the pitcher until the milk is glossy and free of large bubbles.
- Uniform sheen means foam and liquid milk are properly integrated.
- Pour from a low height to fill the cup, holding a steady stream through the middle.
- Light ~0.5 cm foam cap on top — a latte is milk-forward, not foam-heavy.
- Finish with a simple latte-art figure and serve immediately.
- Art sits on a mostly flat surface with a thin, even foam ring.
- Smooth, milk-forward body with only a light ~0.5 cm foam cap.
- Espresso is present as a gentle backbone, not lost in the milk.
- Milk is sweet, silky and hot to 60–65°C, never scalded or thin.
The latte is the milkiest of the classic milk drinks; keep foam light and the milk sweet and silky, and pull the shot fresh so the larger milk volume does not flatten the coffee.