Capsule Caffe Latte
A latte from a capsule machine that tastes of coffee rather than of warm milk. The trick is two short shots instead of one long one, and milk frothed separately to around 60°C.
At a glance
- Coffee : milk
- 1:3
- Active time
- 2 min
- Total time
- 4 min
- Makes
- 1 large cup
- Serve
- Hot
- Kit
- Pod machine + frother
Ingredients
Note: This page was once written around the CBTL capsule system, which is no longer sold. The method works on any capsule machine.
Method
-
Start the milk
Pour the milk into the frother and start it on the hot foam setting. It takes about as long as the coffee.
About 90 seconds -
Two short shots
Run two capsules into a warmed cup, each on the shortest espresso setting, about 25 ml each. Add the syrup now if using.
Two short shots give a stronger, sweeter base than one long shot through a single capsule.
-
Pour the milk
Swirl the frothed milk to mix the foam through, then pour it into the coffee from a little height, finishing close to the surface so the foam lands on top.
Why this works
Most capsule lattes taste weak for one reason. A single capsule holds five to seven grams of coffee, much less than the eighteen or so in a café double shot, and running it long on a lungo setting pushes extra water through that small dose. The extra water mostly extracts bitter, woody compounds after the good ones are gone and thins what is left. Under 150 ml of milk, it disappears.
Two short shots fix that. Doubling the coffee and keeping each shot short gives a base closer to a café double, sweeter and more concentrated, which holds its own in a latte. It costs two capsules, which is the honest price of a latte that tastes like one. A reusable steel pod filled with your own fresh coffee is cheaper and usually tastes fresher than sealed capsules, which can sit for months.
The milk matters as much as the coffee. Jug frothers heat milk to around 60 to 65°C, which is the sweet spot. Milk tastes sweetest there, and above about 70°C the whey proteins break down and it starts to taste cooked. Swirling the frothed milk before pouring mixes the foam into the liquid, giving something closer to café microfoam than the stiff, separate froth frothers produce on their own.
The general method for better coffee from any pod machine, including descaling and water, is on the better pod coffee page.
Variations
- Flat white: the same two short shots with 100 ml of milk and less foam.
- Cappuccino: one short shot and 100 ml of milk on the thickest foam setting.
- Iced capsule latte: two short shots over cold milk and ice.
- With a reusable pod: 7 g of fresh espresso-ground coffee per pod, tamped lightly.
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Questions
How do I make a latte with a capsule machine?
Run two capsules on the short espresso setting into a cup, then add about 150 ml of milk frothed to around 60°C.
Why does my capsule latte taste weak?
One capsule run long is too little coffee for that much milk. Use two short shots instead.
What happened to CBTL capsules?
The CBTL capsule system is no longer sold. This method works with any current capsule machine.
Can I use a reusable pod for a latte?
Yes, and it often tastes better because the coffee is fresher. Use fine espresso-ground coffee and fill the pod level.