Making a cappuccino and a latte

If you can steam milk for a flat white, you can make a cappuccino and a latte. The steps are the same: clear the wand, add air at the start, then heat the milk to about 60 °C. The only things that change are how much milk you use and how long you add air. If you have not steamed milk before, start with our flat white guide.

A cappuccino has more foam

A cappuccino is a double espresso with about 150 ml of milk and a thick layer of foam on top, about two fingers deep. Add air for longer at the start, until the milk has grown by about a third in the jug, then heat it as usual. Pour slowly at first, then lower the jug so the foam slides out on top.

A latte has more milk and less foam

A latte is a double espresso with about 200 ml of milk and a thin layer of foam, thinner than a cappuccino and a little thicker than a flat white. Fill the jug a little higher, add air for only a few seconds, then heat. Use a larger cup or a glass.

Tips that help with both

• Use cold milk and a cold jug. You get more time before the milk gets too hot.
• Tap the jug on the counter and swirl it before you pour, so the milk and foam mix again.
• Pour within a minute of steaming. Left to stand, the foam separates from the milk.
• Oat milk made for baristas foams well. Other plant milks often do not, so check the carton.