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Author's Note: This is fourth paragraph that I had to write for my COM 105 class. For some reason I initially struggled with this one, but was able to rewrite it, the end result being another 5/5 score, which is an A letter grade.

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In making a latte various ingredients and equipment are required. To begin, you will need some whole espresso beans, some milk of any variety, coffee bean grinder with an espresso grind setting, and an espresso machine. The next step you should take is to steam the milk. You can do this in any number of ways using any means you have available, just make sure that the milk reaches at least 140 degrees Fahrenheit. Once the milk is steamed, you can then set it aside and start working on grinding your espresso. The amount of espresso you need to use is entirely up to you, but if you are making a normal 16 oz. latte, then you will need to at least grind enough espresso to make two shots. How to determine this is entirely up to the type of espresso machine you have, if it uses a portafilter then just fill the filter to the line. If it does not have a portafilter, and requires cup measurements instead, then make sure you grind half a cup of espresso. After this, you will need to fill the espresso machine with the ground espresso, but before doing this, and this is the most important step as it determines the quality and strength of the shots, you will need to pack the espresso as tightly as possible and make sure you do not fill the portafilter, or other device for holding the espresso, too full. To achieve this you can use what is called a stamper, which allows you to tap the portafilter in a way to arrange the espresso so it fills the entire filter, and then stamp the espresso down with as much pressure as you can humanly muster. Now, fill the espresso machine with the espresso, whether you are connecting the portafilter to it or putting the espresso in a basket within the espresso machine, and make sure you have it set to distribute two shots of espresso. This usually does not take too long, and if you are using a high-end espresso machine with portafilters, like they have at most coffee shops, then you will only want the water to filter through the espresso for about 17 to 24 seconds for a very quality shot, otherwise the shot will be too sweet or too bitter depending on how short or how long the time was to create the shot compared to the desired amount of time. Finally, pour the espresso shot into your cup, add the milk, and then stir the mixture up a little bit if you want. At this point your latte is complete and you may enjoy it however you see fit.