RHINE OPEN RECIPE
Caffè Latte
拿鐵
Silky microfoam and espresso in perfect proportion
- Yield
- 1 drink
- Time
- 8 min
- Level
- Intermediate
- Made by Rhine
- NT$80
01 · STORY
Origin & culture
Caffè latte simply means coffee and milk in Italian and began as an everyday breakfast drink. The modern café version combines espresso, steamed milk and a thin layer of microfoam; balance matters more than latte art.
Latte craft lives in invisible details: espresso must survive the milk and foam must not sit as a separate cap. Fine microfoam should flow with the milk, leaving a glossy surface and no obvious foam break even without latte art.
02 · METHOD
Professional home recipe
This open recipe is designed for home equipment. Adjust extraction slightly for your beans, water and machine.
- Espresso
- 18 g → 36 g · 26–30 sec
- Milk
- 180 g · 3–5°C start
- Final temperature
- 55–60°C
Method
-
Pull espresso
Extract 36 g espresso in 26–30 seconds.
-
Steam milk
Aerate for about 2 seconds, then create a whirlpool and stop at 55–60°C.
-
Combine
Tap and swirl until glossy, pour a thin stream to combine, then lower the pitcher.
03 · VARIATIONS
Barista variations
Stabilize the standard recipe first, then use these controlled changes to tune sweetness, body and aroma. Each variation explains both the change and its effect.
Flat-white style
Reduce milk to 130–140 g and aerate for only one second. The drink becomes coffee-forward with a thinner, silkier texture.
Honey oat latte
Use 170 g oat milk and 5 g honey, stopping at 52–55°C. Oat sweetness increases, but lower heat prevents a heavy texture.
04 · CALIBRATION
Troubleshooting
Foam floats and remains at the end
Shorten aeration, maintain the whirlpool to about 50°C and swirl well before pouring.
Milk overwhelms the espresso
Check that espresso is not racing under 20 seconds; if sound, reduce milk to 155–165 g.
WHO · HOW · WHY
Recipe and editorial review
Rhine CoffeeRecipe development and editorial review · Last reviewed August 6, 2026
How this recipe was prepared
Each recipe is written for one finished drink using weights, measured temperature, extraction time and observable texture instead of vague spoonfuls. The café concept is translated for home equipment, with sensory targets and troubleshooting so readers can calibrate for their beans, water and tools.
Why we publish it
Delivery distance should not gatekeep a good cup. We publish methods people can actually use: curious brewers get the full process, while anyone who wants to skip the preparation can still leave the details to Rhine.
MAKE IT YOURS
Too far away? Make it at home.
If delivery does not reach you yet, use the exact ratios, temperatures and sequence here to make a café-standard drink at home.
MADE BY RHINE
Prefer the easy route? Leave it to Rhine.
Skip the weighing, temperature control and milk practice. We will handle the details and deliver the finished cup.
Let Rhine make it