Caffè Latte with Rosetta Latte Art
Inspired by techniques from Serious Eats and America's Test Kitchen.
A double espresso topped with glossy, lightly aerated steamed milk, poured into a wide cup and finished with a free-poured rosetta.
Always check the labels of the products you use.
Method
- 1
Pull the shot. Pull a double espresso, 18 g in and about 40 ml out, into the wide, warm cup.
- 2
Stretch the milk. With the wand tip just below the surface, let air in for only 3-5 s, enough for the milk to grow by about a fifth. A latte needs much less air than a cappuccino.
- 3
Spin. Lower the tip and let the milk whirl until it reaches 60-65 °C. It should look like glossy wet paint, with no visible bubbles; tap the jug and swirl to keep it that way.
- 4
Mix. Tilt the cup towards you and pour from about 10 cm up in a thin, steady stream into the centre. From this height the milk dives under the crema and blends with the coffee.
- 5
Pour the rosetta. When the cup is half full, bring the spout right down to the surface and wiggle it gently side to side while drawing slowly back, so white ripples fan out. Lift a little and pull a thin stream forward through the middle to finish.
Storage
Serve immediately. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Why this label?
6.5 g protein for 129 kcal = 5 g per 100 kcal, so protein gives about 20% of the energy. High Protein needs at least 20% (5 g per 100 kcal), the condition in the Annex to EU Regulation (EC) No 1924/2006. How we decide
EU nutrition claims
- Low salt: 0.12 g salt per 100 ml (limit ≤ 0.3 g)
Per 100 ml of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 209 ml a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Caffeine · Free sugars
- Per serving: about 85 mg caffeine (serving: 1 latte (double espresso, 40 ml)). Source: 40 ml espresso × USDA FDC SR Legacy #171891 (espresso, 212 mg/100 g).
- Scaling: making more servings does not change the caffeine in each serving; what counts is how many servings you drink in a day. 1 serving: 85 mg · 2 servings: 170 mg · 3 servings: 255 mg (above EFSA 200 mg at once) · 4 servings: 340 mg (above EFSA 200 mg at once).
- General guideline: EFSA Scientific Opinion on the safety of caffeine (2015): for healthy adults, up to 200 mg in a single dose and up to 400 mg per day do not raise safety concerns. 1 serving = 21 % of 400 mg. EFSA
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- espresso machine with steam wand
- burr grinder
- digital scale
- tamper
- timer
- milk jug (600 ml) with a pointed spout
- thermometer (optional)
- wide preheated cup (about 300 ml)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 129 kcal |
| Protein | 6.5 g |
| Carbohydrate | 10.6 g |
| of which sugars | 10.4 g |
| of which free sugars | 0 g |
| Fat | 6.8 g |
| of which saturates | 3.9 g |
| Fibre | 0 g |
| Salt | 0.24 g |
Protein per 100 kcal
5 g meets High Protein (≥ 5 g, 20% of energy)
Calculated from USDA FoodData Central ingredient values
