How to make a latte – Barista Tips
The latte has become synonymous with speciality coffee, the popularity and complexity of latte art has helped the latte to become one of the most popular coffee based drinks available.
But how on each do you go about making a high quality milk-based coffee such as this?
Well we’ve enlisted the help of a top class Barista to show you how to make a latte.
The basis of almost all speciality coffee drinks is the espresso. If you are unsure how to make a good espresso or consistently make a good espresso then check out our handy video guide before embarking on any of the other ‘classics’.
Paul Meikle-Janney, Head Judge for the World Latte Art Championship, will show you why a latte builds on an espresso, whilst giving us a varying taste and coffee drinking experience. video,
Our video star explains the techniques required to make a latte, beginning with the espresso, then moving onto what some consider the more difficult milk foaming process.
If this portion of making a cafe latte is your downfall, then rest assured that all the techniques are thoroughly covered, and with simple to follow steps.
Like almost all speciality coffee drinks, the techniques required are best honed with time and copious amounts of practice.
Although in this instructional and informative video Paul does not cover additional extras such as syrups and powders, the same technique applies, with the addition of syrups being left until just before the drink is served.
For those who require varying milk types, be that due to dietary or health requirements, milks such as soya will foam with no issues, but be aware that almond milk is notoriously difficult to foam well.
Protein rich non-dairy milks can be foamed but will take slightly more work to foam well, the opposite can be said of low protein non-dairy milks. Be aware that it may be easy to ‘burn’ or ‘scorch’ non-dairy milks.