Can a cloud of milk transform a strong coffee into something creamy and comforting? The café latte can. It’s a favourite in coffee shops around the world—and for good reason. Smooth, balanced, and perfect for starting the day gently.
The History and Evolution of the Café Latte
The café latte has Italian roots, where it’s known as caffè e latte. But its modern version—complete with foam art and served in large cups—originated in cafés in Australia, New Zealand, the United States, and Europe.
Over time, it has become a staple of modern coffee culture. Today, it’s synonymous with a long coffee with milk—perfect for those seeking smoothness without giving up flavour.
Perfect Café Latte Preparation with Steamed Milk
Espresso-to-milk ratio
The basic recipe is simple: one part espresso to two or more parts steamed milk. Start with an espresso and pour in hot milk with a silky texture. The balance is what makes a latte special.
Texturing with a pitcher
Heat the milk—without boiling it—up to around 65 °C, and texture it in a pitcher to create a fine microfoam. This texture is key: smooth, without large bubbles, ready to be poured precisely over the coffee.
For the best results, choose a coffee with a full body and natural sweetness—like the ones you’ll find in our espresso coffee collection.
Latte Art Techniques for the Perfect Finish
With a good foam, you can create beautiful patterns on the surface of your café latte. Hearts, rosettas, tulips—it’s a visual detail that adds magic to your morning ritual. You don’t have to be a professional barista: with practice and quality milk, it’s something you can master at home.
International Variations of the Café Latte
In France, it’s café au lait. In Germany, Milchkaffee. In the U.S., it’s often flavoured with vanilla or caramel. But the essence remains the same: hot coffee with milk—creamy and comforting.
Ready to make your own at home? Visit our homepage and discover the perfect beans to create a café latte that rivals your favourite coffee shop.
