You need - Espresso Machine with Frother
(or StoveTop Mokapot and StoveTop Frother)
- 8 Oz Glass or Cup
Recipe - 30 ML Espresso in Cup
- 125 ML milk into pitcher
- Froth the milk
- Pour Froth milk gently in the center of the cup.
Optional: Sprinkle condiments such as Cinamon, Cocoa Powder
** Hot Flavored Caffe Latte Recipe(ex: Vanila Caffe Latte)
Recipe : Flavor In Cup - 10 to 30 ML Flavor in Cup
- 30 ML Espresso in Cup
- 125 ML milk into pitcher
- Froth the milk
- Pour Froth milk gently in the center of the cup.
Recipe : Flavor In Pitcher - 30 ML Espresso in Cup
- 10 to 30 ML Flavor in pitcher
- 125 ML milk into pitcher
- Stir pitcher
- Froth the milk
- Pour Froth milk gently in the center of the cup.
** Cold Caffe Latte Recipe - Use 300 ML Cup
- Ice into Cup , 50-60% of Cup
- 120 to 150 ML milk into Cup (DO NOT Froth the milk) - 10 to 30 ML Flavor in Cup (if flavored) - 30 to 60 ML Espresso in Cup
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Caffe Latte Description
Caffe latte (or simply latte) is a coffee drink made with espresso and steamed milk. The word comes from the Italian caffe latte, caffelatte or caffellatte, which means `coffee & milk`. The word is also sometimes spelled latte or latte in English with different kinds of accent marks, which can be a hyperforeignism or a deliberate attempt to indicate that the word is not pronounced according to the rules of English orthography.
In northern Europe and Scandinavia, the term cafe au lait has traditionally been used for the combination of espresso and milk. In France, cafe latte is mostly known from the original Italian name of the drink (caffe latte or caffelatte); a combination of espresso and steamed milk equivalent to a `latte` is in French called grand creme and in German Milchkaffee or (in Austria) Wiener Melange.
Variants include the chocolate-flavored mocha or replacing the coffee with another drink base such as masala chai (spiced Indian tea), mate, matcha, turmeric or rooibos; other types of milk, such as soy milk or almond milk, are also used.
Coffee and milk have been part of European cuisine since the 17th century. Caffe e latte, Milchkaffee, cafe au lait and cafe con leche are domestic terms of traditional ways of drinking coffee, usually as part of breakfast in the home. Public cafes in Europe and the US seem to have no mention of the terms until the 20th century, although Kapuziner is mentioned in Austrian coffee houses in Vienna and Trieste in the 2nd half of 1700s as `coffee with cream, spices and sugar` (being the origin of the Italian cappuccino).
According to the Oxford English Dictionary, the term caffe e latte was first used in English in 1867 by William Dean Howells in his essay `Italian Journeys`. Kenneth Davids maintains that `...breakfast drinks of this kind have existed in Europe for generations, but the (commercial) caffe version of this drink is an American invention`. The French term cafe au lait was used in cafes in several countries in western continental Europe from 1900 onward, while the French themselves started using the term cafe creme for coffee with milk or cream.
The Austrian-Hungarian empire (Central Europe) had its own terminology for the coffees being served in coffee houses, while in German homes it was still called Milchkaffee. The Italians used the term caffe latte domestically, but it is not known from cafes like Florian in Venice or any other coffee houses or places where coffee was served publicly. Even when the Italian espresso bar culture bloomed in the years after WW2 both in Italy, and in cities like Vienna and London, espresso and cappuccino are the terms, latte is missing on coffee menus.
In Italian latte means `milk` , ordering a `latte` in Italy will get the customer a glass of milk.
In Spanish the phrase cafe con leche (coffee with milk) is used, which is by default served in a medium or large cup whereas the similar cortado (coffee with less milk) is served in a small cup.
In English-speaking countries latte is shorthand for caffe latte or caffe latte (from caffe e latte, `coffee and milk`), which is similar to the French cafe au lait, the Spanish cafe con leche or the Portuguese galao.
The Caffe Mediterraneum in Berkeley, California claims Lino Meiorin, one of its early owners, `invented` and `made the latte a standard drink` in the 1950s. The latte was popularized in Seattle, Washington in the early 1980s and spread more widely in the early 1990s.
In northern Europe and Scandinavia, a similar `trend` started in the early 1980s as cafe au lait became popular again, prepared with espresso and steamed milk. Caffe latte started replacing this term around 1996 to 1997, but both names exist side by side, more often more similar than different in preparation.
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