Coffee Drink

What Is a Latte? Recipe, Ratio and Milk Technique

Name: Measured caffè latte
Prep time: 3 min
Cook time: 2 min
Total time: 5 min
Cuisine: Italian
Ingredients: 18 g coffee beans, ground for espresso, to produce 36 g brewed espresso as a starting point; 150 g (⅝ US cup) cold whole milk, measured before steaming

By Mara EllisonReviewed by Online Coffee Guide editorial teamPublished June 24, 2026Updated October 1, 20266 min read

A latte, or caffè latte, is espresso with a generous portion of steamed milk and a thin layer of fine microfoam. It tastes creamy and milder than the same espresso served with less milk.

Caffè latte with thin heart-shaped microfoam in a ceramic cup

Drink Snapshot

Caffeine: ~75 mg referenceGeneric USDA espresso, 36 gGeneric prepared-espresso reference for the stated portion.
Calories: About 95 kcalRecipe ingredient estimateWith 150 g (⅝ US cup) whole milk; no syrup or toppings.

Serving, sugar and sources

Serving: 1 latte in a 220–240 ml (7.4–8 US fl oz) cup
Made with: 36 g espresso + 150 g (⅝ US cup) cold whole milk
Sugar: About 7.6 g total. Naturally present in milk; no added sugar.
Preparation: About 5 minutes with equipment ready

Calories count the full 150 g intended milk portion. Caffeine uses a generic USDA prepared-espresso reference. See the full calculation or label comparison.

Key Takeaways

1Start with 36 g brewed espresso and 150 g (⅝ US cup) cold milk; the ratio is 1:4.2 by mass.
2Aim for glossy milk that pours smoothly. Latte art is optional.
3Plain milk adds natural sugar and calories; more milk does not add caffeine to the espresso.

On This Page11 Sections

What Makes a Latte Different?

A plain latte can taste mildly sweet from the milk, but it has no added sugar unless you add some. Syrup changes the drink: a vanilla or caramel latte is a sweetened variation, not the default recipe. Chocolate, nuts or fruit may also be tasting notes from the coffee itself.

Latte guide showing 36 g brewed espresso, 150 g milk measured cold and fine microfoam in a pitcher — Weigh the 150 g milk before steaming and combine it with 36 g espresso.

How to Make a Latte

Recipe

Measured caffè latte

Makes:: 1 serving
Time:: About 5 minutes with equipment ready

Ingredients

18 g coffee beans, ground for espresso, to produce 36 g brewed espresso as a starting point
150 g (⅝ US cup) cold whole milk, measured before steaming

Equipment

Espresso machine with steam wand
grinder and tamper
scales
350–450 ml (11.8–15.2 US fl oz) milk pitcher
220–240 ml (7.4–8 US fl oz) heatproof cup
thermometer

Method

Prepare the cup and espresso. Warm a 220–240 ml (7.4–8 US fl oz) cup. Distribute 18 g ground coffee evenly in the basket, tamp level, then brew 36 g espresso in the cup, adjusting the grind and extraction to your beans and machine.
Measure the milk. Put 150 g (⅝ US cup) cold whole milk into a suitable 350–450 ml (11.8–15.2 US fl oz) pitcher. Check that your wand works with this amount; if it needs more, double the coffee and milk for two drinks.
Texture the milk. Purge the steam wand, introduce a little air near the surface, then keep the milk rolling with the tip slightly deeper. Stop at 60°C (140°F), aiming for fine, glossy microfoam.
Swirl and pour. Wipe and purge the wand. Swirl the pitcher, then pour the textured milk into the espresso with a thin, integrated foam layer. Leave headroom. If making two drinks, divide the textured milk evenly between them.

Estimated nutrition per serving: 95 calories; total sugar 7.6 g. Serving: 1 latte with 36 g espresso and 150 g (⅝ US cup) whole milk.

Recipe notes

Use a pitcher and steam wand suited to 150 g (⅝ US cup) cold milk. If your equipment needs more, double both coffee and milk for two drinks and divide the textured milk evenly. Leave headroom; nutrition counts the full intended milk portion.

The 1:4.2 ratio compares brewed espresso with cold milk by mass. Cup capacity is not the finished drink volume.

Breville's latte method supports integrating the milk and working around 60–65°C (140–149°F); its espresso portions differ from this recipe. For extraction adjustments, use the espresso brewing guide.

Latte Ratio Guide

Keep the 36 g brewed espresso fixed and adjust only the cold milk:

Latte ratio guide

Latte ratio guide
Milk before steaming	Espresso-to-milk ratio by mass	What changes
130 g (4.3 US fl oz)	1:3.6	More pronounced coffee flavor
150 g (⅝ US cup)	1:4.2	The recipe's starting point
170 g (5.6 US fl oz)	1:4.7	A milkier, gentler cup; use more cup space if needed

These ratios divide milk mass by brewed espresso mass. They are different from the 1:2 espresso extraction ratio, which means 18 g dry coffee yields 36 g espresso. Neither ratio tells you the finished aerated volume.

A useful comparison: increasing whole milk from 130 g (4.3 US fl oz) to 170 g (5.6 US fl oz) adds about 24 kcal and 2 g total sugar, using the USDA reference below. The same espresso still contributes the same caffeine.

How to Steam Milk for a Latte

The two tasks are adding air and mixing that air through the milk. Introducing air throughout steaming usually creates too much foam.

How to steam milk for a latte

How to steam milk for a latte
Stage	What to do	What to look for
Add air	Briefly keep the tip near the surface	A quiet hiss, without splattering
Mix	Submerge the tip a little and maintain a rolling motion	The milk turns together rather than bubbling in one spot
Finish	Stop near 60°C (140°F), then swirl	A glossy surface that pours smoothly

La Marzocco's steaming guide explains this aeration-and-integration sequence. A thermometer makes the temperature easier to repeat; time alone varies with the wand and milk quantity.

Glossy steamed milk being poured into espresso to make a caffè latte — Texture comes before decoration: the milk should pour smoothly into the coffee, whether or not you create latte art.

Choosing Milk and Coffee

Whole milk gives this recipe a rounded body. Reduced-fat milk changes the texture and nutrition. For an oat milk latte, choose a product intended for coffee, follow its heating guidance and check its label: sweetness, fat and foaming vary by formulation. See the milk comparison guide for more alternatives.

I choose a latte when I want the sweetness and body of warm milk, with coffee running through it. Chocolatey or caramel-like espresso notes suit that generous milk portion for me, because they remain recognizable where a very delicate shot can disappear.

Fix an unpleasantly sour or bitter shot before trying to hide it under more milk.

Latte vs. Cappuccino, Flat White and Cortado

Latte vs cappuccino, flat white and cortado

Latte vs cappuccino, flat white and cortado
Compared with a latte	Difference that helps you choose
Cappuccino	Usually a more noticeable foam layer and a smaller milk portion
Flat white	Usually less milk around the espresso; can use the same fine microfoam
Cortado	A small drink with roughly equal espresso and lightly textured milk by volume
Espresso macchiato	Espresso with only a small addition of milk or foam
Latte macchiato	A milk-forward drink made by adding espresso to milk, often showing layers

For example, Nespresso's latte macchiato recipe pours espresso into already frothed milk. The caffè latte recipe here pours milk into espresso and aims for an integrated drink. Café sizes and methods can overlap; the drink name alone does not fix its caffeine.

The latte, cappuccino, macchiato and flat white comparison helps choose among those styles without changing the base latte recipe.

Caffeine and Calories

Allow an estimated 75 mg caffeine for this 36 g espresso portion, using a generic USDA reference. Decaf reduces caffeine but can still contain some.

Beans, dose and extraction can change actual caffeine. Milk does not remove it. Use the café’s published figure for a named size and shot count.

Estimated Nutrition for the Recipe

The full 150 g (⅝ US cup) whole milk plus 36 g espresso, without sugar, syrup or toppings, gives:

Estimated nutrition for the recipe

Estimated nutrition for the recipe
Nutrient	Ingredient estimate
Calories	About 95 kcal
Total sugar	About 7.6 g
Added sugar	0 g
Protein	About 4.8 g
Fat	About 4.9 g

Serving calculation and source assumptions

USDA's restaurant-prepared espresso record, FDC 171891 lists 212 mg per 100 g: 36 × 212 ÷ 100 = 76.3 mg, rounded here to about 75 mg.

The calculation uses USDA whole milk, FDC 171265, at 61 kcal and 5.05 g sugar per 100 g, plus espresso at 9 kcal and 0 g sugar per 100 g. Energy: 150 × 61 ÷ 100 + 36 × 9 ÷ 100 = 94.7 kcal. These are ingredient estimates, not laboratory results for the finished drink; unused milk reduces the served amount.

Different milk: for a label stated per 100 g, multiply its figures by 1.5 for this recipe and add about 3 kcal for the espresso. If the label uses milliliters, measure the milk volume instead of treating grams and milliliters as identical. Dairy and plant products can contain allergens; check the actual ingredients.

Starbucks latte calories and caffeine: check the selected size, milk and shots on the current U.S. Caffè Latte menu. Its servings are separate recipes; the 95 kcal estimate above does not describe them.

How to Make a Latte Without an Espresso Machine

For a latte-style substitute, combine 50 g (1.8 oz) concentrated moka-pot or AeroPress coffee with 125 g (4.4 oz) heated, frothed milk. Use the moka pot or AeroPress method appropriate to the brewer, then measure the coffee you use. Warm the milk, froth with a handheld frother or suitable French press, swirl, and pour.

This adapts the texture and coffee–milk balance; its base is different from pressure-brewed espresso. The main recipe's caffeine and nutrition figures do not transfer unchanged.

Latte Troubleshooting

Latte troubleshooting

Latte troubleshooting
Problem	Try next
Coffee disappears	Reduce milk toward 130 g (4.3 US fl oz); check that the espresso tastes balanced first
Large milk bubbles	Add air for less time, then establish a rolling motion
Dry cap over thin milk	Swirl thoroughly and pour promptly after steaming
Cooked milk flavor	Use a thermometer and stop near the target; avoid repeated heating
Sharply sour coffee	Adjust extraction with the sour espresso guide
Harsh bitterness	Review coffee, grind and yield with the bitter espresso guide

Common Questions

If you want tea spices alongside espresso, dirty chai latte combines a black-tea chai concentrate, coffee and milk. Its caffeine estimate counts both the tea and espresso.

How many shots are in a latte?

This recipe uses one extraction from an 18 g double basket, producing 36 g espresso. Café recipes can use different portions or add shots as cup size increases. Ask about the actual espresso portion rather than assuming every latte has one or two fixed shots.

What does latte mean in Italian?

Latte means milk. Caffè latte identifies coffee with milk; use the full name when ordering in Italy to make the coffee part clear.

Is a latte stronger than regular coffee?

Choose a latte for a creamy, milk-softened coffee flavor, or plain brewed coffee when you want the coffee without milk. Caffeine depends on the coffee and serving: this latte uses a 75 mg reference for 36 g espresso. Compare that with the portion of brewed coffee you would actually drink.

Does a latte need latte art?

No. Fine, integrated milk improves the texture; a heart or rosetta is optional decoration.

The naming explanation follows Breville's latte guide. For different versions, use the dedicated iced latte, decaf latte or vanilla latte page.

Editor's Take

Sources and Further Reading

5 references

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