Latte

Section: Hot: Espresso Family · espresso · dairy · build · under 60 s · high volume

Setup

Glass: Tall glass or 300 ml mug, preheated

Serve volume: 280 ml

Ingredients (as the source specifies)

Double espresso 36 ml
Whole milk 240 ml, steamed

Further specification

Alternatives: Oat 150 kcal · almond 110 kcal · skimmed 100 kcal.

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.

Technique

The procedures this drink is built with. They are the technique, not this drink's own method.

Energy, derived from the ingredient list

Computed line by line against the source's own coefficient table. Nothing here is typed in.

Espresso · 36 × 0.03 = 1.08 kcal
Whole milk 3.5% · 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.

Double espresso 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`

Holding and food safety

These figures are the published guidance, not a house rule. Each carries its source.

Chilled components: hold at or below 5 °C. The legal maximum is 8 °C.
Once a chilled component is out of the fridge, it has 4 hours before it must be discarded.

Your local authority sets the requirement. Confirm these against it before service.

Source: GOV.UK — Food hygiene for businesses (FSA guidance) — retrieved 2026-08-20