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A latte is coffee, specifically, it’s an espresso-based drink that mixes one or more shots of espresso with steamed milk and a thin layer of microfoam.
So yes, a latte is coffee, but it’s a milky, creamy version that softens the bold punch of espresso into something smoother and, honestly, pretty approachable.
Ever stood in front of a coffee menu, squinting at the options and wondering what makes a latte different from just “regular” coffee? Yeah, same.
It’s easy to see why people get confused, lattes look nothing like the black coffee many of us grew up with.
Regular drip coffee is just brewed beans and water, but a latte starts with espresso and builds something new by adding steamed milk. It’s still coffee at its core, just with a totally different vibe.
Whether you’re all about black coffee or you need that creamy twist, knowing what makes a latte tick can help you navigate the coffee world a bit more confidently.
Let’s dig into how lattes are made and why they’ve become such a staple, so next time you’re at the café, you can order like you know exactly what you want.
Key Takeaways
- A latte is coffee made with espresso, steamed milk, and a bit of microfoam—think creamy, mild, and easy to drink.
- Lattes have more milk and less coffee than regular drip, which makes them smoother and changes up the caffeine hit.
- The way the milk’s steamed and the ingredient ratios set lattes apart from cappuccinos and macchiatos.
What Is a Latte?
A latte is a coffee drink from Italy, made with espresso and steamed milk—usually served in a glass. The name comes from “caffè e latte,” which just means “coffee and milk,” and it’s become one of the go-to milk coffee drinks in the U.S.
Meaning and Origin of the Name
The word “latte” is pretty literal—it’s Italian for “milk.” When we order a latte, we’re really asking for a “caffè latte,” or “coffee and milk.”
If you walk into a café in Italy and ask for a “latte,” you’ll just get a glass of milk. You need to say “caffè latte” to get the coffee version.
There are a few Italian variations: caffellatte, caffelatte, and caffè e latte. They all point to the same idea—espresso mixed with milk.
The term popped up in English back in 1867 in William Dean Howells’ “Italian Journeys,” but lattes back then weren’t quite today’s version since espresso machines hadn’t been invented yet.
Core Ingredients of a Latte
A latte keeps it simple: espresso and steamed milk. That’s it. The magic’s in how you put them together.
Usually, it’s about 1/3 espresso to 2/3 steamed milk. That’s what gives lattes their creamy, easy-going flavor—great for people who don’t want their coffee too intense.
What goes in:
- 1–2 shots of espresso
- 6–8 ounces of steamed milk
- Thin layer of microfoam on top
Steamed milk is a big deal here. You’re not just heating it up—the steaming creates microfoam, those tiny bubbles that give lattes their signature smoothness. Plus, that’s what lets baristas make those cool latte art designs.
In the U.S., a lot of lattes get sweetened with sugar or flavored syrups. Some versions can have up to 3% sugar.
Latte as a Category of Coffee Drink
Lattes fit into the “milk coffee” family—drinks that mix espresso with a good amount of milk. That puts them in a different league from black coffee drinks like americanos or regular drip.
Among milk coffees, lattes stand out for being milkier than cappuccinos. Both use espresso and milk, but the proportions and serving sizes are different.
Cappuccinos come in smaller cups (about 5 oz) with a thick foam cap. Lattes are served in bigger glasses (around 8 oz) with just a thin layer of foam, making them smoother and more mellow.
How lattes compare:
- Cappuccino: More foam, smaller, stronger taste
- Latte macchiato: Milk first, then espresso
- Flat white: Less milk, bolder coffee flavor
In Italy, caffè latte is usually a breakfast thing. Elsewhere, people drink lattes any time—they’re a hit with anyone who likes their coffee on the creamy side.
Latte vs. Coffee: Key Differences
A latte starts with espresso and adds steamed milk and foam. Regular coffee is just brewed beans and water. Adding milk to espresso changes both the flavor and the caffeine punch quite a bit.
Brewed Coffee Basics
Regular coffee is the backbone of most coffee drinks. You make it by running hot water through ground beans—drip machines, pour-overs, French presses, you name it.
Each brewing method tweaks the taste and caffeine. Drip coffee usually has 170–220mg caffeine per 8 ounces. French press can go up to 220mg, while pour-over methods like Chemex hover around 170mg.
Black coffee? Basically zero calories. The taste is bold, sometimes bitter, and can be acidic or smooth depending on the beans and brew.
You can dress up regular coffee with milk, cream, sugar, or syrups, but at its core, it’s just coffee and water.
Latte vs. Regular Coffee
A latte changes the game by mixing espresso with steamed milk in a set ratio—usually 1/3 espresso to 2/3 milk, with a little foam on top.
Lattes have way less caffeine than regular coffee. One standard latte (one shot of espresso) has about 68mg caffeine, while regular coffee clocks in at 170–220mg.
Taste-wise:
- Latte: Smooth, creamy, mild
- Regular Coffee: Strong, robust, sometimes bitter
Calories are a whole different story. A whole-milk latte is about 110 calories; black coffee is basically nothing.
Lattes use dark roasted beans for the espresso base, which holds up against all that milk. Regular coffee can use any roast.
Latte vs. Other Milk Coffees
Lattes are just one member of the milk-coffee club, but every drink has its quirks.
Cappuccino vs. Latte: Cappuccinos are equal parts espresso, steamed milk, and foam—more intense coffee flavor, lighter feel.
Café au Lait vs. Latte: Café au lait uses regular brewed coffee plus hot milk—less intense, different caffeine.
Macchiato vs. Latte: A macchiato is mostly espresso with just a splash of milk—much stronger than a latte.
The big thing for lattes is the high milk-to-coffee ratio and the use of espresso, not brewed coffee. That’s what gives lattes their creamy, balanced taste—perfect for folks who don’t want their coffee too strong.
How Is a Latte Made?
Making a latte comes down to three things: pulling a good espresso shot, steaming milk just right, and using the right tools. Let’s look at what actually turns simple ingredients into that creamy cup everyone loves.
Espresso and Its Role
Every good latte starts with a double shot of espresso. You need that concentrated base to stand up to all the milk.
Medium roast beans work best—they hit that sweet spot between too harsh and too weak. Grind them fine, almost powdery.
An espresso machine pushes hot water through the grounds at high pressure (about 9 bars), giving you a rich, concentrated shot with that golden crema. A double shot should take 25–30 seconds to pull.
If you don’t have real espresso, you’re just making fancy hot milk. The coffee has to be strong enough to come through when you add 6–8 ounces of milk. Drip coffee just doesn’t cut it here.
Steamed Milk and Microfoam
Steamed milk makes up about two-thirds of a latte. You heat it to 150–160°F and aim for a smooth, velvety feel.
A steam wand on your espresso machine does the work. Start with the wand just under the surface to create microfoam—tiny, silky bubbles.
Quick rundown:
- Start: Wand just under surface for 2–3 seconds
- Texture: Push wand deeper to heat milk evenly
- Finish: Swirl milk to mix foam and liquid
Lattes only need a thin layer of microfoam—unlike cappuccinos, which go heavy on the foam. The milk should pour like paint. Whole milk is best for texture and flavor, but you can use whatever you like.
Essential Tools and Equipment
You’ll need some gear to make real lattes at home. An espresso machine with a steam wand is ideal.
What you’ll want:
- Espresso machine with steam wand
- Stainless steel milk pitcher
- Coffee grinder for fresh beans
- Tamper for espresso grounds
If you don’t have an espresso machine, you can use a moka pot for strong coffee and a milk frother or even a French press to make foam. It’s not quite the same, but it works in a pinch.
A good pitcher matters more than you’d think—stainless steel lets you gauge temperature by touch, and the spout helps with latte art.
Freshly ground beans make a huge difference. Pre-ground coffee just doesn’t have the same punch.
Taste and Texture of a Latte
A latte’s magic comes from balancing strong espresso with creamy steamed milk. The way you steam the milk and the beans you choose can make or break your drink.
Balancing Coffee and Milk Flavors
The coffee in a latte should be there, but not overpowering. You want the espresso to give depth, but the milk to mellow it out.
A good latte sticks to a 1:3 coffee-to-milk ratio. The steamed milk softens the espresso’s edge but keeps its character.
Milk’s natural sweetness brings out the coffee’s best notes. If you heat the milk right (don’t scorch it!), you get a creamy, slightly sweet taste that works with the espresso, not against it.
If your espresso tastes burnt or bitter, no amount of milk will save it. You’ll just get a burnt, milky mess.
Impact of Milk Texture
Microfoam is what separates a great latte from a mediocre one. You want that velvety, almost paint-like milk texture.
Steaming tips:
- Heat milk to about 140–150°F
- Aim for fine, silky microfoam
- Avoid big bubbles
- Don’t scald the milk
The result should feel creamy and rich—not thin or super frothy like a cappuccino. When you get it right, the milk blends perfectly with the espresso for that classic smooth latte feel.
If the microfoam’s off, your latte will taste flat or weirdly bubbly. That creamy mouthfeel is key.
Coffee Beans and Roast Choices
Medium roast beans are a sweet spot for lattes—balanced acidity and sweetness that work great with milk.
Different beans change up the flavor:
- Brazil: Nutty, chocolatey
- Colombia: Caramel, sweet
- Ethiopia: Fruity, floral
Dark roasts can take over, while light roasts might get lost in all that milk.
Single-origin beans let you taste unique regional flavors. Blends offer consistency and are often crafted for milk drinks like lattes.
Latte Variations and Flavors
The classic caffè latte is just the beginning. People add all sorts of flavors—vanilla, caramel, even pumpkin spice in the fall. These twists turn the basic espresso-milk combo into a drink that fits literally any mood or craving.
Popular Latte Types
Vanilla lattes are still a go-to for so many people. The mellow sweetness plays nicely with espresso, letting the coffee come through without getting lost.
Caramel lattes bring that rich, buttery thing to the table. Folks love them with a swirl of caramel on top—extra sweet, almost dessert-like.
Hazelnut lattes add a nutty, cozy vibe. They seem to work especially well with oat or almond milk, which is honestly a nice surprise.
A few more favorites we see all the time:
- Mocha lattes – chocolate and coffee, always a classic combo
- Coconut lattes – creamy and a bit tropical
- Cinnamon lattes – spiced warmth, not too sugary
- Irish cream lattes – subtle vanilla and chocolate notes
Chai lattes aren’t technically coffee, but they get made the same way: spiced tea, steamed milk, and that signature creamy texture.
Flavored Syrups and Add-Ins
Flavored syrups make it ridiculously easy to customize lattes. Nearly every coffee shop stocks vanilla, caramel, and hazelnut—those are the standards.
People are getting more adventurous, though. Honey lavender syrup makes for a floral, almost fancy drink. Toasted marshmallow syrup? Pure nostalgia in a cup.
Seasonal syrups come and go:
- Spring: pistachio, strawberry
- Summer: coconut, orange
- Fall: pumpkin spice, cinnamon
- Winter: peppermint, shortbread
If you want to skip the artificial stuff, you’ve got options. Real honey, pure vanilla extract, and a sprinkle of cinnamon powder all add legit flavor.
Sugar-free syrups are popping up everywhere too. They keep the taste but cut down on calories, which is handy if you’re watching that.
Pumpkin Spice Latte and Modern Creations
The pumpkin spice latte kind of kicked off the big flavored latte craze. Cinnamon, nutmeg, clove, and coffee—suddenly, it was everywhere.
Modern creations just keep pushing things further. Charcoal lattes look dramatic and supposedly have some health perks. Filter coffee lattes swap out espresso for different brewing methods, which changes up the whole vibe.
You’ll spot international twists, too. Cardamom rose lattes borrow from Middle Eastern flavors. Matcha lattes mix Japanese tea tradition with the Italian coffee style.
Frozen and blended lattes blur the line between coffee and dessert—think milkshake, but with a caffeine kick.
Baristas seem to love experimenting. You might see white chocolate strawberry lattes or something like a chocolate macadamia nut combo. Some of these are wild, but hey, why not?
Latte Art and Coffee Culture
Latte art turns an everyday coffee into something you want to show off. It’s all about how you pour the milk—sounds simple, but it’s a whole thing. What started in Italy is now everywhere, changing how we look at lattes, cappuccinos, and pretty much any milk-based coffee.
What Is Latte Art?
Latte art is just pouring steamed milk with microfoam into espresso to make patterns. We do it by controlling the milk flow and moving the pitcher just right.
The trick is in the milk. You want microfoam—that’s milk with tiny air bubbles, so it’s glossy and smooth. It should pour almost like paint.
Basic designs? Hearts, leaves, and rosettas. If you’re feeling fancy, there are animals, flowers, even crazy geometric shapes. Those take years to nail.
You don’t have to stick to lattes, either. Cappuccinos, flat whites, macchiatos—if it’s espresso and steamed milk, you can try it.
The sharp look comes from the white foam against the dark espresso. If the espresso or the milk isn’t right, even the best pouring won’t save it.
Techniques for Creating Latte Art
To get good at latte art, you need to master three things: milk steaming, pouring height, and pitcher control. We heat milk to about 150-160°F and add just enough air for that microfoam.
Pouring happens in two steps. First, pour from higher up to get under the crema. Then, drop the pitcher closer to the cup and start drawing your pattern.
Free-pour is where the magic happens:
- Hearts: Steady pour, then a quick swipe through
- Rosettas: Wiggle side to side as you move the pitcher forward
- Tulips: Pour, pause, repeat for stacked shapes
Some folks use etching—drawing with a toothpick or something after pouring. It looks cool, but purists say it’s not as skillful as free-pour.
Milk matters. You want microfoam that’s thick but still flows—like wet paint, not stiff peaks.
Lattes Worldwide and Regional Twists
Different places put their own spin on latte art. In Australia and New Zealand, flat whites are the thing—less milk, more microfoam, and usually some pretty nice art.
Japanese baristas take it to another level. They’ll do animal faces, landscapes, stuff that looks too good to drink. It’s wild how precise they get.
Europe sticks with the classics—rosettas, hearts, nothing too flashy. A lot of Italian baristas think all the extra designs are just for show.
Social media changed everything. Latte art is all over Instagram. #latteart has blown up since 2015, and now cafes kind of need photogenic drinks to stand out.
Milk choice changes things, too. Whole milk makes the best microfoam, but oat milk’s not bad if you tweak your technique.
Competitions like the World Latte Art Championships keep raising the bar. New tricks show up in local cafes not long after, so everyone’s always learning something new.
Frequently Asked Questions
People have a lot of questions about lattes and how they stack up next to other coffee drinks. Here are the ones we hear most often—maybe you’ve wondered about some of these too.
What's the main difference between a latte and a cappuccino, anyway?
It’s mostly about size and the milk. Lattes come in those big 10-ounce glasses, with super creamy, smooth steamed milk—perfect for showing off art.
Cappuccinos? Way smaller, usually 5-6 ounces in a sturdy mug. The foam’s airy and you can actually feel those bubbles. With a latte, the microfoam is so fine you barely notice it. It’s kind of like the difference between whipped cream and foam.
Can someone tell me if a macchiato packs more punch than a latte?
Yeah, a traditional macchiato is definitely stronger. It’s just espresso with a little bit of milk foam on top.
You taste mostly coffee—nothing to really soften it. Lattes, on the other hand, drown the espresso in steamed milk, so the coffee flavor gets mellowed out. The macchiato keeps it bold.
Is an iced latte just a cold coffee or is there more to it?
An iced latte is more than just cold coffee. You start with espresso shots, pour them over ice, and add cold milk—no steaming.
It’s lighter, since you skip the velvety steamed milk. The ice waters it down a bit too, so it’s less intense than a hot latte. On a hot day, though, it really hits the spot.
For a non-coffee drinker, does a matcha latte contain actual coffee?
Nope, matcha lattes are coffee-free. We call them lattes because the prep is similar, but it’s powdered green tea with steamed milk.
You’ll get caffeine from the matcha, but the taste is totally different. The texture and look are like a latte, but it’s all tea.
Latte, mocha, macchiato... I'm lost. Does mocha count as a coffee or a chocolate treat?
A mocha is both, honestly. It starts with espresso, like a latte, but then you add chocolate syrup or cocoa powder.
Top it with steamed milk and maybe whipped cream, and you’ve got something that’s coffee and dessert at the same time. It’s what happens when a latte and hot chocolate decide to join forces. Coffee fans and chocolate lovers both get what they want.
Is the strength of a latte on par with the kick of an espresso or is it just a mild-mannered cousin?
Lattes really are the mild-mannered cousin in this family. All that steamed milk just chills out the espresso's intensity.
You still get the caffeine from the espresso shots, but honestly, the coffee flavor fades into the background. The milk's sweetness kind of takes over.
If you're after a real coffee punch, maybe go for straight espresso or even a flat white. Lattes lean way more into that creamy, sweet vibe than actual coffee strength.