Caffè Latte
Espresso topped with a large amount of steamed milk and a thin layer of foam — typically 200-300 ml.
A latte is espresso topped up with a generous amount of steamed milk. The ratio: 30 ml of espresso to 180–240 ml of steamed milk, finished with a thin layer of foam. That makes it one of the mildest espresso-based drinks around.
Caffè latte literally means “milk coffee” in Italian. Order just “latte” in Italy and you’ll get a glass of milk — you need to ask for “caffè latte.” In the Netherlands, “latte” is widely understood to mean the coffee drink.
Latte vs. cappuccino vs. flat white
| Drink | Espresso | Milk | Foam |
|---|---|---|---|
| Latte | 30 ml | 180–240 ml | thin layer |
| Cappuccino | 30 ml | 60–90 ml | thick layer |
| Flat white | 60 ml | 100–120 ml | microfoam, minimal |
The big difference with a cappuccino is volume and foam quantity — a latte is bigger and softer. A flat white has more espresso relative to milk, so the coffee flavor stands out more.
Why latte art usually ends up on a latte
The larger surface gives more room to draw milk foam patterns. Latte art is technically possible on any milk drink, but a latte gives you the most margin — which is why it’s the standard practice drink for baristas learning to steam milk.
What determines the flavor
The espresso base sets the foundation. A roast that’s too light gets lost in the milk. Use a bean that also works well as a standalone espresso, so the coffee flavor stays recognizable in the mix.
Frequently Asked Questions
Which espresso works best as a base for a latte?
Use a bean with a medium to dark roast profile. Lighter roasts get lost in the milk, leaving little coffee flavor behind. A bean with body and sweetness — think nuts or chocolate — holds up better. Dialing in matters here too: an under-extracted espresso tastes watery even with plenty of milk. Make sure your espresso is good on its own first.
What’s different about steaming milk for a latte versus a cappuccino?
For a latte, you steam more milk and aim for microfoam with minimal structure — a thin, silky layer. For a cappuccino, you introduce more air for a thicker foam. The technique is similar, but a latte gives more margin — more volume to absorb small mistakes. That’s what makes it well-suited for learning to steam milk.
Does grind size affect the flavor of a latte?
Yes. Grind size determines the espresso’s extraction, and that base carries through into the latte. Too fine a grind gives an over-extracted, bitter espresso — bitterness you’ll still taste under the milk. Too coarse gives a thin, sour espresso with no body. Dial your grind to a 25–30 second extraction for 30 ml. That leaves enough flavor to come through the milk.
