Step 1

Add the espresso into a 12-ounce mug. Set aside.

Step 2

Pour the milk into a frothing pitcher large enough to hold at least 12 ounces. Angle the pitcher slightly (this will make it easy to keep an eye on the milk) and submerge the steam wand diagonally toward the lower right or left quadrant and turn it on. The tip of the wand should be just below the surface of the milk and should be anchored against the spout of the pitcher to preserve that diagonal angle. Don't be startled by the loud noise as the steam pushes through the wand (it will sound like paper tearing). It's normal! For most home epresso machines, let the steam heat the milk for about 10 seconds, then plunge the tip of the wand slightly deeper for about 15 seconds. The milk will start moving in a circular motion. If the tip of the wand is too shallow, it’ll create too many bubbles making the milk overflow. It should look creamy and silky, without too much foam on top. The bubbles should be tiny and uniform.

Step 3

Stop the frother when the milk reaches 130ºF to 150ºF (you should be able to comfortably hold the side of the hot pitcher for about three seconds).

Step 4

Gently tap the pitcher on the counter and swirl it around to pop any large bubbles and even out the texture of the milk.

Step 5

Gently pour the frothed milk over the espresso in a slow narrow stream. For a 12-ounce latte, the foam is generally about the thickness of a finger after settling down.