The perfect latte is something delicate: the smooth caramel notes of an espresso, smooth steamed milk and light and fluffy foam
Ingredients
- One shot of espresso
- Cold milk of choice, either cow’s milk or plant-based (We prefer soy as it’s a little more forgiving)
Equipment
Recipe
- Fill the milk jug to the line indicated on the side (it’s usually a slight dent, don’t go over it or you’ll end up a hot mess and no one wants to cry over spilled milk)
- Steam the milk to 130 – 150F by putting the spout just an inch under the top of the milk. You can use a thermometer to get a feel for how hot this feels in your hand. It’s perfect if the milk has has slightly thickened and there’s little bubbles, like when water is just starting to simmer. If you notice any large bubbles, you can give the milk a slight tap on the table.
- Hold the jug at an angle an inch from the mug and start slowly pouring, bring the jug closer to the centre to form a heart shape and end the top of the milk with 1/4 an inch of foam.
💡 Don’t worry if you don’t get the perfect latte art, it takes most baristas a couple of courses to nail it.