Creating the Traditional Latte
Building on the knowledge that can be gained by watching our barista tips on crafting an espresso, World Latte Art Championship head judge Paul Meikle-Janney talks you through the method involved in creating a traditional latte drink.
Using our popular Excelsior machine, as Meikle-Janney explains, the main difference between a latte and other espresso-based drinks such as a cappuccino or macchiato is the ratio of coffee to milk. The macchiato is generally one part coffee to one part milk; cappuccinos usually have a three to one ratio of milk to coffee; whereas the latte contains four parts milk to one part espresso.
Moreover not quite so much foam used for the latter, with the resulting drink being smoother in consistency and not quite as aerated or with such a head of foam as a cappuccino.
Using a single rather than a double shot, you can set the espresso process off whilst simultaneously steaming the milk. Since the ideal latte requires less air than a cappuccino, give the milk a few short ‘chirps’ with the steam wand, positioning it a little deeper in the milk a little sooner than you would for a cappuccino. Again, keep your hand on the bottom of the milk jug to check its temperature and remove before it gets too hot so as not to tarnish its flavour.
As for introducing the milk to the espresso, pour this in from a slightly greater height than you would for the cappuccino to enable the smooth consistency throughout.
Take a look at the video – How to make a latte