Caffè Latte

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.