Latte

Italy / United States — popularized in 1980s Seattle

Espresso with a lot of steamed milk and a thin layer of microfoam — the name literally means "milk" in Italian (which is why ordering a "latte" in Italy gets you a glass of plain milk). The American version, popularized by Starbucks in the 1980s, turned it into the canvas for latte art and flavored syrups. Oat milk has become the default dairy alternative for good reason: its fat content and sweetness sit well against espresso's bitterness.

How to make it

1. 1

   Pull a double shot of espresso into a 240–300ml cup.

2. 2

   Steam milk (dairy or oat, soy, almond) to 60–65°C, creating thin, glossy microfoam.

3. 3

   Tap the pitcher on the counter and swirl to remove large bubbles.

4. 4

   Pour the milk into the center of the espresso from a low height, then raise and wiggle to create latte art.

5. 5

   The finished drink should be mostly milk with a thin foam layer — not a cappuccino.