Latte has become a very popular drink in recent years. Experienced baristas love the challenge of creating hearts , rosettas , and all with perfect micro foam! It must be said, making a good latte is an art in itself. The characteristics of a good latte are numerous: in addition to the taste, its texture must be smooth, creamy and homogeneous. In this article, we will see the 5 essential steps to follow so that you can make a successful latte at home. Let's go!

5 simple steps

3. Adjust the extraction time : Once your coffee is ground, you can compact it into a portafilter using a coffee tamper. Use a single portafilter for a small 8-ounce size. While filling your double portafilter will ensure you have a latte of about 12 ounces. Typically, the extraction time for this amount of espresso ranges from 25 to 30 seconds. This time will vary depending on the fineness of the grind, the amount of coffee, and the pressure applied when tamping. At this stage, there are many adjustments to be made to achieve the ideal crema.

*Pro tip : When you start your extraction, the coffee should start flowing after a few seconds. If the coffee flows too quickly from the start, the problem is mainly in the quantity or the grind. The tamping or pressure you put to compact the coffee is important but affects the extraction less than the previous 2 variations.

4. Choose your milk type: Once your espresso shot is brewing, pour the amount of milk you need into your pitcher . Typically, for a medium latte, you’ll need a 16-ounce pitcher and you’ll want to add milk up to 1/2 inch below the notch on the pitcher. A little info on which milk to use: The fattier the milk, the richer and denser the foam will be. Barista-grade plant-based milks are also great options. Now, let’s get to the microfoam!

5. Create Your Latte Art : Now for the hardest but oh so satisfying part: the art of frothing milk. We want the steam from the frother to swirl the milk at a certain angle. When you insert your frother into the surface of the milk and turn on the steam, you will hear a small screeching noise. This is when you need to tilt the pitcher to help the milk swirl. You will see the milk change texture and become creamier and creamier. Then, when the milk reaches a temperature of 140 ° F , you can turn off the steam and bang your pitcher on the counter to remove any bubbles that may have formed. And then the magic begins. You can pour a small amount of milk (1-2 ounces) into your cup of coffee. Take your cup in your hand and make circular motions to homogenize everything. This first step will cut the bitterness of your latte. Then the cup remains still in your hand and it is only the hand holding your pitcher that moves to form the rosetta, tulip, heart or your unique creation. ;-) And remember, success lies in practice!

*Pro tip: To practice without wasting milk, you can froth cold water mixed with a small amount of dish soap. The texture you get will be similar to that of milk (white and creamy). Plus, it will be easy for you to identify the formation of bubbles in this mixture. Don't forget to purge the nozzle well afterwards.

All the factors we mentioned in these 5 steps require a lot of trial and error. First, you will need to find the formula that works with your espresso machine for the extraction process. Second, it will be important to master the creation of your milk foam and finally, to perfect the latte art . Our baristas take months to make their first rosetta , so don't put too much pressure on yourself! Don't hesitate to write to us if you need help or information for creating your coffees at home. We will be happy to help you!