How to Make a Latte With an Espresso Machine

Posted in  Coffee Brewing  on  March 20, 2021 by  Urban Bean Coffee Team

Latte is a coffee drink made from 6-8 oz of hot milk and a single shot of espresso.

The drink is similar to a cappuccino, but it has less foam and more milk.

For visualization, we've included a video.

Step by Step Instructions On How to Make a Latte

How to Make a Latte

1. Fill the milk pitcher up to approximately the beginning of the spout.

2. Before immersing the steam wand in the pitcher, be sure to remove condensation by turning the wand on for a moment.

3. Start brewing your espresso.

4. As the espresso is brewing, immerse the steam wand in the pitcher at a slight angle, close to the side of the pitcher.

5. Turn on the steam and gradually pull the pitcher down until the tip of the wand is just below the surface of the milk. You'll hear a hissing sound.

Steam until you have enough milk foam; you need less foam for a latte than you do for a cappuccino.

6. Pour the espresso into your latte glass and add the steamed milk. A thin layer of milk foam should end up on top of the drink.


The colder the milk when you start steaming, the better, because foam forms faster this way and you'll have more time left to froth the milk before it overheats.

Grind size: Fine

Brew ratio: 1:2

Extraction time: 27 sec

Once you have mastered the espresso and learned to steam and froth milk, you can learn how to make espresso-based drinks like a latte. Here's how to steam and froth milk:

  1. First, you need a thermometer in the milk pitcher. You will need a metal thermometer with a clip so that it can be fixed to the pitcher. If you don't have a thermometer, then rely on your sense of touch. You also need cold milk.
  2. Both the milk and the pitcher should be cold. Both must be stored in the refrigerator.
  3. Pour the milk into the pitcher until it's just below the base of the spout.
  4. Turn on the steam wand (the nozzle that attaches to the coffee machine's steam pipe) for a few seconds to purge the excess water, then extend the steam wand.
  5. Place the tip of the steam wand 1 cm below the surface of the milk. The tip of the steam wand should not touch the sides of the pitcher.
  6. Turn on the steamer, hold the pitcher's handle with your non-dominant hand, and with the dominant hand, hold the side of the pitcher. This is necessary in order to feel the temperature of the pitcher as it heats up and know when to turn off the steamer with your dominant hand.
  7. When you feel that the pitcher has started to heat up, immerse the steam tube more fully in the milk, being careful not to touch the bottom or sides of the pitcher. The milk will start to circle.
  8. If you are using a thermometer, wait until the temperature rises to 150°F. If you don't have a thermometer, wait until the pitcher is so hot that you can no longer keep your hand on it.
  9. Turn off the steamer, then lower the pitcher away from the steam wand. Do it in this order, otherwise the milk texture will deteriorate.
  10. Purge the steam wand and wipe it with a clean, damp cloth.
  11. Lightly tap the bottom of the pitcher on the table a couple of times to burst the large bubbles burst, then swirl the pitcher a few times to mix the foam and milk.
  12. The method of pouring milk into espresso depends on the drink. As a rule, you should start pouring milk into the center of the cup from a low height, moving the pitcher closer to the drink. Once you have mastered this method, you can move on to latte art.

About the Author

Urban Bean Coffee Team

Coffee is part of the lives of everyone on the Urban Bean Coffee team. We are a group of professional baristas, coffee bean roasters, and coffee machine repairers. Coffee has connected us, and together we strive to provide the best information to our readers. Our responsibility is to provide advice on any and all coffee-related issues. And we know that to do this we must be experts in this field. The coffee consumption culture has changed dramatically over several centuries. New brewing methods, bean quality control methods, roasting methods, and much more have appeared. We are sure that coffee will change further, and we want to be involved in changing it for the better.

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