Introduction:Latte is the espresso-based drink with the highest milk content, whether served hot or iced, it emphasizes the perfect balance between coffee and milk. This article delves into the history of the latte, explores suitable coffee bean choices, and provides a detailed breakdown of the preparation parameters for both hot and iced lattes — including espresso extraction conditions, milk frothing techniques, and ratio suggestions — helping you create a well-balanced and smooth latte at home.
Among the many espresso drinks, the latte stands out for its high milk proportion and enjoys a wide fan base in both hot and iced forms. Though the preparation steps differ slightly, the overall foundational logic remains highly consistent. This article will start with a historical overview to help you understand the origins of the latte, explore the types of coffee beans suitable for making lattes, and offer practical preparation parameters for both hot and iced versions — including espresso extraction settings, milk foam thickness and temperature control, as well as the ratio of ice to milk — giving you a comprehensive grasp of the essence of this classic beverage.
Many people wonder, among the various espresso drinks, which one has the highest milk ratio? The answer is undoubtedly the latte. Lattes come in two common forms: hot and iced. Although the steps vary slightly, the core framework of the overall recipe remains the same. Next, we’ll explore the historical origins of the latte, analyze the diversity in its milk-to-coffee ratios, and explain the various factors that influence flavor — such as bean variety, extraction conditions, and milk foam texture.
The history of the latte can be traced back to the 17th century, long before the birth of modern espresso. As early as then, Europeans, especially Italians, were already accustomed to mixing coffee with milk. It wasn’t until 1867 that writer William Dean Howells first mentioned the term “coffee latte” in his book Italian Journeys. Notably, in Italy, "latte" literally means milk, so ordering a “latte” at a café there might just get you a glass of plain milk. With the popularization of espresso machines and the use of steam wands, heating milk became simple, and the modern form of the latte gradually took shape. By the 1980s, baristas in Seattle, USA, began creating latte art by drawing designs on the coffee surface with milk foam, thus launching the culture of latte art.
Due to differences in the espresso blends and machine models used by various cafés, the milk-to-coffee ratio, bean selection, and extraction parameters for lattes often vary. However, the basic definition of a latte remains the combination of a large amount of milk with a single shot of espresso. The choice of coffee beans affects the overall flavor direction, while the type and temperature of the milk directly determine the fineness of the mouthfeel. Even slight adjustments in proportions can result in vastly different taste experiences.
So, what kind of coffee beans should you choose when making a latte? Based on experience, beans suitable for lattes need to match the characteristics of an espresso machine, so lightly roasted beans are usually not the first choice. Generally speaking, medium to dark roasts can achieve a good balance between sweetness and milk aroma. The darker the roast, the more pronounced the caramel and bitter notes; the lighter the roast, the more the milkiness stands out. Additionally, because espresso machines amplify the original flavors of the beans, light roasts often have sharp acidity, which can come across as overly harsh during espresso extraction, so they are not recommended.
If you’re aiming for a latte with a prominent sweet profile, you can consider using a blended coffee bean mix — for example, a blend combining beans from multiple regions often brings richer layers. Common blends combine beans from Central and South America with those from Africa, such as Costa Rica, Colombia, and Ethiopia. Through honey processing, washed, or natural sun-dried methods, these beans offer sweet, floral, and chocolatey notes, along with moderate crema and a rich mouthfeel.
In actual preparation, the espresso extraction parameters for a latte are crucial. Taking a standard double shot as an example, it’s recommended to use 9 bar of pressure, with an extraction temperature controlled between 90.5–96°C, for about 20–30 seconds, at a coffee-to-water ratio of 1:1.7–1:2, and a coffee dose of 20 grams. With such settings, you can extract a rich and balanced coffee liquid, laying a solid foundation for subsequent mixing with milk. The resulting espresso typically carries aromas of toasted bread and nuts, with flavors reminiscent of chocolate chip cookies upon tasting, and a long, comforting aftertaste.
Next are the key points for making a hot latte. It’s recommended to use whole fresh milk, with the frothing temperature controlled between 50–60°C. Too low a temperature won’t fully release the sweetness of lactose, while too high a temperature can damage the protein structure, leading to a rough, gritty texture. The ideal milk foam thickness is about 1 cm — too thin for a latte, better suited for a flat white, and too thick is commonly used for cappuccinos. When frothing milk, first purge the steam wand to release any condensation, then insert the wand into the milk at an appropriate depth and angle, paying attention to the steaming sound to ensure the foam is fine and even.
The recommended ratio for a hot latte is 1:6.5 — that is, 40 ml of espresso paired with 260 ml of hot milk. Pouring the milk in a circular motion slowly into the espresso helps achieve an even fusion of flavors. This combination allows the natural sweetness of the milk to complement the aroma of the coffee, resulting in a smooth and layered overall mouthfeel.
As for iced lattes, the preparation method is relatively simple, but still requires attention to proportion and detail. It’s recommended to use chilled whole fresh milk, mixed with ice at a 1:3 ratio to make a total volume of about 300 ml, then add 40 ml of double espresso. This combination keeps the drink cool while allowing the flavors of the coffee and milk to remain distinct. If there isn’t enough ice, you can appropriately increase the milk volume to make up the total volume.
The above content is compiled by CoffeeHunters, a coffee news website.
