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A Latte is usually a 3:1 ratio of steamed milk and espresso, but YMMV. Do what you like best.

Here’s how I make a latte. First, I grind my beans to fill my shot filter. Those are the removable components in your portafilter (that arm thing). If you don’t have a grinder, buy one, and buy a burr grinder – not one of those cheapo blade things.

So I grind my beans, fill my filter, and tamp it down tightly – that’s the act of compressing the grind in the filter. Note: you can’t really do this with the steam espresso filters because they are not designed for any real pressure (less than one bar I believe). If you do tamp a steam toy, the pressure release valve should kick in to save the day but if it does not work you are taking a chance with a very hot exploding machine. Don’t tamp steam machines.

I load the espresso machine with the grinds, then turn on the machine, but to the steaming ready stage – not the espresso stage. Once it is ready, I steam my milk first.

Lattes are steamed milk, not frothed. Though again, it’s your choice – if you want froth, go for it. Steam your milk to about 150F or so (you will notice a change in the steaming sound – it starts to rumble once it hits 150 or so). If you want froth, about midway, pull the steam nozzle to hover right at the surface – you want to hear a deep frothing sound – if the sound you hear is like blowing bubbles through a straw, you’re too high.

Once the milk is steamed, I then take a small 4 oz. cup I have and place it under the portafilter. I switch over to making my espresso, and I brew the espresso.

I then pour the espresso into the cup with the milk. Most of my “coffee” cups are actually glass or stainless steel, or a combo of both, so I pour my espresso slowly and it creates a cool looking drink… the espresso sits near the top, just below the foam.

Add sugar, sprinkle the top with cinnamon and/or chocolate, and drink!

Oh, don’t forget to clean your wand before you brew the espresso. It’s quick – just grab a washcloth and scrub it clean, then run the wand once more to “flush it out” – this keeps milk from turning into harmful bacteria that makes your milk taste bad.

Once you’ve had your latte, dislodge the portafilter, dump your beans, give the brewhead a quick wipe, a good rinse on your filters, etc., and you’re ready for your next one – less cleaning!

Note: Many people brew espresso then steam their milk. Many do it the way described here. The arguments go like this:
If you brew then steam the milk while you are waiting for the machine to reach steaming temperature, the espresso is getting old. On the other hand, if you steam then brew, you either have to let the machine cool a bit before making your shot, thus allowing the milk to cool, or you will be hitting the coffee grounds with steam and not hot water. Which is correct? I can not tell you. I rarely drink anything at home except straight shots so I don’t worry myself with it too much. On a side note: if you really want the best I believe some home machines may have dual water reservoirs which will allow you to brew and steam simultaneously, or at least nearly simultaneously.

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