A proper Italian-style latte isn’t just espresso with milk poured in at random — it follows a fairly specific ratio, roughly one part coffee to two or three parts milk, topped with a thin layer of foam. It’s easy to recreate at home without an expensive machine, as long as you have some way to brew strong coffee and something to froth the milk with, whether that’s a whisk, a hand blender, or an ordinary French press.

The real secret to a good latte is the milk’s temperature and texture. Never let it boil — overheated milk loses its natural sweetness and scorches easily, while milk heated to around 60-65°C unfolds its proteins just enough to produce the softest, most velvety foam. It helps to whisk only the portion of milk you plan to use as foam, rather than the whole batch, since it’s easier to control the thickness that way.

A latte also makes a great base for variations — a splash of vanilla syrup, a little caramel, or a pinch of cardamom turns a simple drink into something more festive. It’s best enjoyed right after making it, before the foam settles and the milk cools, when the balance between the milk’s gentle sweetness and the coffee’s depth is at its best.