6 Reasons Your Homemade Latte Tastes Nothing Like Your Go-To Coffee Shop Order, According to Coffee Pros

With prices soaring, many are trying their hand at being an at-home barista to save some money on their daily coffee. Sipping coffee each morning (or afternoon) is somewhat of a sacred ritual for some—it can be something to look forward to, serve as a moment of solitude, or be a treat to savor. For those who have mastered the art of making a hot or iced latte at home, this process can also be a ritual. Many find peace in grinding beans, pulling espresso, and frothing milk, just like one might while enjoying a hobby like knitting or painting.

Social media also plays a role in this trend of at-home lattes. It’s become popular for countless content creators to share their homemade syrups, cold foams, and even funky glassware with their audience, sparking trending recipes like the teddy graham or jam jar latte. 

If you’ve jumped in on this trend and maybe even purchased a fancy espresso machine, yet find yourself frustrated with the taste of your creation, you’re not alone. Many struggle to make a latte that tastes anything like what they enjoy at their favorite coffee shop, often leading to a professionally made $7 drink instead. But don’t worry—if you’re still scratching your head on what’s wrong with your latte-making process, we’ve asked a pro roastmaster and barista for the top six reasons your latte tastes off, as well as what you can do to fix it.

1. Your Espresso Is Not ‘Dialed-In’

Heather Perry, the CEO of Klatch Coffee, two-time U.S. barista champion, and former president of the Specialty Coffee Association, says that the foundation of a great latte is great espresso. She uses a term you might not have heard before to describe a common problem for at-home baristas—your espresso is not “dialed-in.”

“‘Dialing in’ espresso means making constant adjustments to key variables to achieve a balanced and delicious shot. These variables include grind size, the amount of coffee used (dose), the amount of water, the volume of espresso extracted, and the total extraction time,” Perry notes. High-quality cafés are constantly adjusting these inputs throughout the day, so she suggests asking your favorite barista to let you observe their dialing-in process the next time you’re in the coffee shop.

2. Incorrect Grind Size

As mentioned above, grind size is a factor in dialing in your espresso to achieve a shot with a rich, golden crema on top. Robert Mynatt, the roastmaster at Volcanic Coffee, says that espresso requires an extremely fine grind, one that many home grinders (primarily blade grinders) are unable to evenly and consistently produce. 

“Grind size controls the flow rate. Too coarse, and your shot is weak and sour. Too fine, and it becomes overly bitter or chokes the machine,” Mynatt says. 

To fix this issue, Mynatt recommends investing in a high-quality burr grinder with micro-adjustments. He says that the goal should always be to pull your shot (36g of espresso from 18g of ground beans) in 25-30 seconds from the first drip. 

3. Improper Tamping Technique

Another term that you may or may not know is tamping. This is the step where the barista compresses the ground coffee within the portafilter to create a dense puck. Mynatt says that tamping too lightly, unevenly, or inconsistently leads to uneven water flow (called channeling). This can result in a weak or imbalanced shot.

For an even tamp, he suggests applying approximately 30 lbs of pressure to tamp on a level surface and then giving a gentle polish twist at the end. A calibrated tamper or tamping mat can help maintain consistency. There is also a wide variety of tamping tools that can be useful in achieving a consistent tamp.

4. Incorrect Brew Temperature or Pressure

While rather technical, Mynatt notes that using incorrect brew temperatures or pressures can have a significant impact on your espresso and latte. “Using machines that don’t reach or maintain proper temperature (195–205°F) or pressure (nine bars) can ruin even the best beans,” he says. “Temperature affects solubility, and pressure impacts extraction. Low pressure equals weak body; excessive pressure equals bitterness.”

Avoid these issues by letting your espresso machine fully preheat before pulling your shot. “If you’re using a semi-automatic or prosumer machine, check that your pressure gauge hovers near nine bars during extraction. For entry-level machines, ensure you’re not overfilling the portafilter, which can increase pressure and stall the shot,” Mynatt suggests.

5. Not Starting with Fresh, Whole Beans

Both Mynatt and Perry agree—the type and freshness of your coffee beans is integral to the success of your homemade latte. “Supermarket or mass-market coffee, often sold months past roast date, lacks the nuance and crema potential required for a proper espresso base,” Mynatt says. “Because espresso is a concentrated extraction, subpar beans often yield sour, bitter, or flat shots—flavors that milk can’t mask.”

To avoid these unwanted flavors, always purchase freshly roasted, medium to medium-dark roasts from reputable roasters, such as Volcanica Coffee or Klatch Coffee. Look for whole beans labeled specifically for espresso or pressure extraction and use them within two to four weeks. Beyond using high-quality and fresh beans, keeping them whole until just before pulling the espresso is just as important. 

“Grinding increases the surface area of the coffee, exposing it to the air, which accelerates aging and impacts flavor and aroma,” Perry says. “Instead, store the whole beans in an airtight container in a cool, dry place away from sources of light and heat, and open the container only to grind the small amount you need in the short term.”

6. Unclean Espresso Machine or Poor Water Quality

A clean espresso machine and water can be key components in finally making your ideal latte at home. Daily and routine cleaning should include cleaning your portafilter, group head, and steam wand. “Residual coffee oils can make your espresso taste rancid, and milk buildup in the steam wand can clog it entirely,” Mynatt says. 

Regularly backflush your machine, wipe down and purge the steam wand after each use, and rinse your portafilter between shots. Always refer to your machine’s specific manufacturer’s cleaning instructions as well. 

Perry notes that, in addition to a clean machine and equipment, clean water is another crucial component that better cafés always take note of using. Since coffee is mostly water, always make sure that your water quality is good. “Home options include using charcoal filtration at the tap or via a pitcher, or you can elect to use bottled water for coffee preparation, bypassing the tap entirely,” Perry says.