The Caffè Latte is the diplomatic answer to a strong coffee mood. Silky milk softens the edges, while espresso keeps the whole thing beautifully awake.
The story
Caffè Latte belongs to the Italian breakfast table, where coffee is not fussed over, just respected. It is milk-forward, espresso-backed, and wonderfully civilized: a soft pour with enough character to keep the morning from becoming pudding. People love it because it knows how to behave. It smooths the edges without muting the espresso, turns a kitchen counter into a small café, and makes a simple pause feel dressed for the day.
What you need
- 1 Pascucci capsule
- 200 ml whole milk
Tools: Pascucci machine · milk frother · tall glass or mug
How to make it
- Pull the espresso into the glass.
- Steam the milk warm with a thin foam layer.
- Pour it all in. Gentle, generous, breakfast-proof.
Get it right
- Warm the milk gently before frothing, so it stays sweet and folds into the espresso without tasting flat.
- Pull the espresso just before pouring, then let the milk meet it while the crema is still lively.
- Aim for glossy foam, not stiff clouds, for a latte that feels silky from first sip to finish.
Make it with RISERVA PREMIUM
This recipe sings with RISERVA PREMIUM, brewed on the Pascucci Seaver machine. One capsule, one button, no barista required.
When to drink it
Serve a Caffè Latte when the day is still choosing its mood: late morning, a quiet desk, or a lazy weekend table. It likes good company, but not too much noise. Pair it with a buttery pastry, almond biscotti, or the noble act of doing very little.
Photo: Andrey Grodz on Unsplash
