Latte 101: A Beginner’s Guide to the Café Latte

Last updated on May 16th, 2025 at 02:19 pm

Estimated reading time: 38 minutes

The café latte (or simply latte) is one of the most beloved espresso drinks around the world. At its core, a latte is a combination of espresso and steamed milk, topped with a small layer of milk foam. The result is a smooth, creamy coffee beverage that’s more milk-forward than other espresso-based drinks. In fact, the Italian name caffè latte literally means “coffee with milk”.

Lattes are enjoyed for their mellow flavor and are often adorned with beautiful latte art – those heart or flower designs in the foam – making them as pleasing to the eye as they are to the palate.

(Fun fact: In Italy, if you just order a “latte,” you’ll get a glass of milk, so be sure to ask for “caffè latte” when abroad!)

A classic latte served in a small glass, showcasing the signature heart-shaped latte art on its creamy foam. Lattes are widely available in cafés and coffee shops everywhere – from local artisanal coffee bars to major chains. This beginner-friendly guide will explain what a latte is, how it’s made, what it tastes like, and how it differs from similar drinks.

You’ll also learn about popular latte variations, milk alternatives, nutritional facts (calories and caffeine), and even how to make a latte at home. By the end, you’ll be ready to order or prepare a latte with confidence. Let’s dive in!

What Is a Latte?

A latte is a creamy espresso drink made with 1–2 shots of espresso, steamed milk, and a thin layer of foam. With a typical 1:3 espresso-to-milk ratio, it’s smoother and milder than other espresso drinks like macchiatos or straight shots. The steamed milk softens the coffee’s intensity, creating a rich, mellow flavor.

In fact, coffee experts note that a latte has a “more mild, slightly sweet flavor” since the higher proportion of milk softens the intensity of the espresso. The milk also gives the drink a velvety body and an approachable flavor profile that many find comforting.

Serving: A traditional latte is usually served in an 8 oz to 12 oz cup (or glass), making it one of the larger espresso drinks. Many cafés present lattes in a tall glass tumbler, which makes it visually distinct from a cappuccino (often in a smaller cup) or a flat white.

The top is crowned with a thin layer of microfoam – just enough foam to allow for latte art, but not as thick a foam layer as a cappuccino. Thanks to this velvety milk foam, baristas can create hearts, rosettas, and other latte art on the surface, adding to the latte’s appeal.

How Is a Latte Made?

Making a latte involves a few simple components and steps. Here’s how a barista typically crafts a latte:

1. Espresso as the Base

Lattes start with 1–2 shots of espresso, brewed by forcing hot water through finely-ground coffee under pressure. This concentrated coffee gives the drink its bold flavor. At home, you can use an espresso machine, Moka pot, or strong brewed coffee.

2. Steamed Milk

Milk is steamed with a steam wand to create smooth, velvety microfoam. For a latte, the milk should be mostly liquid with a thin foam layer on top. Whole milk is common, but any type works.

3. Pouring and Latte Art

Steamed milk is poured into the espresso to blend the two. Baristas often tilt the cup and finish with simple foam art. The goal is a creamy drink with a uniform taste and a light foam finish.

A barista pours steamed milk to create latte art—a sign of well-textured microfoam and good technique. It’s not just for show; microfoam blends smoothly with espresso. No latte art? No problem—your drink will still taste great.

Milk Choices & Foam Texture

Milk type impacts both flavor and foam. Whole milk is popular for its creamy texture and shiny, velvety microfoam—ideal for latte art. Skim milk creates more foam but with larger bubbles and a drier feel.

Skim is easier to froth, but whole milk gives that classic, rich latte texture. The key is microfoam: a thin, silky layer that blends smoothly with the milk.

Aim for 150–160°F when steaming. Too much foam? You’ve got a cappuccino. Too little? It’s closer to a flat white. A well-made latte lands right in between.

What Does a Latte Taste Like?

A latte is often described as rich, creamy, and mellow. Thanks to the large proportion of milk, the espresso’s bitterness is softened significantly. The flavor is coffee-like but not overpowering, with a natural sweetness coming from the lactose in milk (even with no sugar added, milk has a bit of sweetness). Here are some key points about a latte’s flavor and mouthfeel:

Mild Coffee Flavor

The espresso provides a coffee flavor, but in a latte it isn’t as intense as in smaller drinks. The milk dilutes the bitterness and intensity of the espresso, resulting in a smooth, mild coffee taste. Many people who find straight espresso too strong enjoy the gentler flavor of a latte. You’ll still taste the roasty notes of the coffee, but without the harsh edge.

Creamy and Velvety

The texture of a latte is one of its highlights. It feels creamy and full-bodied due to the steamed milk. When made correctly, a latte has a velvety mouthfeel – think of the texture of warm, thick milk with a light froth.

This creaminess makes it comforting and easy to drink. Coffee aficionados note that a latte’s “smooth, creamy taste” is a big part of its appeal.

Slight Sweetness (No Syrup Needed)

Even if you don’t add any sugar or flavored syrup, a latte can taste slightly sweet. This sweetness isn’t from added sugar, but from the natural sugars in milk (lactose). Steaming the milk can make its inherent sweetness more pronounced.

So a plain latte has a gentle sweetness and isn’t as bitter as black coffee. Of course, you can always add sugar or flavor if you prefer, but a traditional latte is often enjoyed as-is for a more subtle taste.

Low Bitterness

Because it’s so milk-forward, a latte has very low bitterness compared to drip coffee or straight espresso. The milk fat and proteins bind with some of the bitter compounds in espresso, mellowing them out.

The result is a very approachable flavor even for those new to coffee. If you find a cappuccino or straight coffee too sharp, a latte might be the perfect balance for you.

In summary, expect a latte to taste creamy, lightly sweet, and coffee-flavored but not too strong. It’s often likened to a “warm hug in a cup” because of its comforting, milky character. This flavor profile makes the latte a great canvas for additional flavors, which leads us to the next topic: flavored latte variations.

Popular Latte Variations and Flavors

One reason lattes are so popular is that they are incredibly versatile. The classic latte (just espresso and milk) is delicious on its own, but it also serves as the base for many flavored drinks.

By adding syrups, sauces, or other ingredients, you can create a whole menu of latte variations. Here are some of the most popular latte flavors and customizations:

Vanilla Latte

A shot of vanilla syrup added to the latte turns it into a vanilla latte. This is one of the most popular flavored lattes. The vanilla adds a sweet, fragrant note that pairs well with the milk and coffee. Many coffee shops use classic vanilla syrup – a simple syrup infused with vanilla flavor.

Caramel Latte / Caramel Macchiato

Drizzles of caramel or pumps of caramel syrup give a latte a buttery sweetness. Starbucks made the Caramel Macchiato famous – which is essentially a vanilla-flavored latte with caramel sauce.

Despite the name “macchiato,” the Starbucks Caramel Macchiato is built like a latte with flavored syrup and caramel drizzle. A caramel latte typically has rich caramel sweetness throughout.

Mocha Latte (Caffè Mocha)

A mocha is basically a chocolate-flavored latte. It’s made by adding chocolate syrup or cocoa powder to the espresso and milk. The result is a sweeter, dessert-like drink that tastes like hot chocolate meets coffee. Mochas often come topped with whipped cream in coffee shops.

If you love chocolate, this is your latte upgrade.

Hazelnut or Other Nutty Lattes

Hazelnut latte, made with hazelnut syrup, is another café staple, offering a nutty sweetness. Similarly, almond, toffee nut, or even pistachio flavor syrups can create unique latte experiences.

Seasonal Specials (Pumpkin Spice Latte, etc.)

Every fall, the famous Pumpkin Spice Latte (PSL) makes its appearance, combining espresso, milk, and a pumpkin spice syrup (with cinnamon, nutmeg, etc.) for a cozy seasonal treat.

Beyond pumpkin spice, cafés experiment with gingerbread lattes in winter, peppermint mochas around the holidays, and other seasonal specialties. These usually include special flavored syrups and often come with whipped cream or toppings.

Dirty Chai Latte

This popular hybrid is actually a tea-coffee combination. A chai latte is made with spiced chai tea concentrate and milk (no espresso). Add a shot of espresso to that, and you have a Dirty Chai – effectively a chai tea latte with an espresso kick.

It’s not a traditional caffè latte since it involves tea, but you’ll see it on many coffee shop menus.

Other “Lattes”

The term “latte” has broadened in casual use to include drinks that don’t contain coffee at all, as long as they have a milk + something + foam format.

Examples include the Matcha Latte (made with green tea matcha powder, milk, and often a sweetener), Turmeric Latte (a.k.a. golden milk, with turmeric and spices), and Chai Latte (spiced black tea with milk).

These are technically not caffè lattes (since there’s no espresso), but the preparation with steamed milk is similar, so they’ve adopted the latte name.

When adding flavors to a latte, remember the extra ingredients can change the nutrition. Syrups add sugar (a typical flavored syrup pump can add ~5 grams of sugar per pump). For example, a flavored 12 oz vanilla latte might have 2–4 pumps of syrup, adding a significant amount of sugar and calories.

Many coffee chains also offer “skinny” latte options – usually meaning made with skim milk and sugar-free syrup to reduce calories.

According to coffee historians, flavored lattes really boomed in popularity in the late 20th century as coffee culture grew.

By the 1980s and 90s, cafés were offering vanilla, mocha, and other flavored lattes to appeal to those with a sweet tooth. Today, the latte is an evolving canvas – baristas and home enthusiasts alike experiment with new flavors all the time.

Milk Options and Substitutions for Lattes

While whole dairy milk is the classic choice for a latte, there are many reasons someone might use a different kind of milk. Maybe you’re lactose intolerant, vegan, or just looking to cut calories – whatever the reason, you can still enjoy a delicious latte with various milk alternatives.

Each type of milk (dairy or non-dairy) can affect the taste, texture, and nutrition of the latte. Let’s explore some common milk options:

Whole Milk

This is the default in many coffee shops (though some use 2%). Whole milk gives the richest, creamiest flavor and mouthfeel because of its higher fat content—about 3.5% fat. It also creates nicely textured foam.

An 8 oz cup of whole milk contains roughly 150 calories and 8g of fat. Lattes made with whole milk will be creamy and satisfying, but they’re higher in calories than those made with leaner milk.

Reduced-Fat Milk (2% or 1%)

Many cafés, including Starbucks in the U.S., use 2% milk by default. It offers a good balance: some fat for flavor, but fewer calories than whole milk. A cup of 2% milk has around 120 calories, and it still produces a creamy latte with decent foam.

Skim milk (0% fat) has about 80 calories per cup and no fat, resulting in a much lighter latte. The foam from skim milk tends to be larger-bubbled and more airy—like meringue—rather than silky.

While skim milk can actually produce more foam due to its higher protein ratio, the texture is drier and less rich. Skim milk lattes, often called “skinny lattes,” are a popular low-calorie option. Many latte drinkers choose 2% or 1% as a middle ground for creaminess and calorie control.

Milk Type	Calories (8 oz)	Protein (g)	Foam Quality
Whole Milk	150	8	Rich & Creamy
2% Milk	120	8	Good
Skim Milk	80	8	Light & Airy
Oat Milk	120	3	Smooth (Barista blends are best)
Soy Milk	90	7	Decent
Almond Milk	40	2	Poor (unless barista blend)
Coconut Milk	50	0	Poor (low protein, very thin foam)

Non-Dairy Milk Alternatives

In recent years, plant-based milks have become extremely popular in lattes. You can request almond, soy, oat, coconut, and others at most coffee shops now. Here’s how they compare:

Almond Milk

Almond milk is much lower in calories than dairy milk—unsweetened almond milk is often only 30–50 calories per cup—making it a lighter option for lattes. The flavor is slightly nutty and the texture can be thin.

Almond milk typically produces foam that is less stable and not as creamy due to its low protein content. Many cafés use “barista blend” almond milk, which includes additives to help it foam better. If you use regular almond milk, expect a more watery texture and quickly dissipating foam.

Taste-wise, the nuttiness is mild and often overpowered by the espresso. It’s a popular choice for those watching calories or avoiding dairy.
(Calories: ~40 per 8 oz unsweetened; Protein: low (~2g); Fat: ~3g)

Soy Milk

Soy milk was the original non-dairy alternative in most cafés. It has a thicker body than almond milk and is higher in protein, which helps it create a stable foam—closer to dairy milk in performance.

Unsweetened soy milk has around 80–90 calories per cup, similar to skim milk. It brings a distinct flavor—sometimes described as bean-like or malty—but this is often masked in flavored lattes.

While soy can foam well, some types curdle when combined with acidic espresso; barista-formulated soy milks are designed to avoid this issue.
(Calories: ~80 per 8 oz; Protein: ~7g; Fat: ~4g)

Oat Milk

Oat milk has become a favorite in recent years thanks to its naturally sweet taste and creamy texture. It performs well in lattes, especially barista editions formulated for steaming.

Oats contain natural sugars, lending a subtle sweetness, and barista blends often include a bit of oil to improve mouthfeel and emulsification.

Oat milk lattes are smooth and slightly reminiscent of oatmeal cookies. It’s one of the best dairy-free options for latte art due to its ability to texture like milk.
(Calories: ~120 per 8 oz; Protein: ~3g; Fat: ~5g)

Coconut Milk

Coconut milk for drinking (not the canned kind) is light at around 50 calories per cup, but it has a thin consistency and foams poorly due to almost no protein.

Its flavor is distinctly coconutty, which can be polarizing—it adds a sweet, tropical note that can overwhelm the coffee. While available in some major chains, coconut milk lattes tend to have flatter texture and muted espresso flavor.
(Calories: ~50 per 8 oz; Protein: ~0g; Fat: ~5g)

Others

Other options include rice milk (very sweet, high in carbs, no protein, poor for foaming), hemp milk, cashew milk, macadamia milk, and even goat’s milk.

Rice milk is especially thin and doesn’t foam well. Cashew and hemp milk can be creamier, but they’re less commonly found in coffee shops. Goat’s milk is rare and has a tangy taste that’s not for everyone.

Using Alternative Milks

If you use a non-dairy milk at home, you might notice it’s harder to achieve that silky microfoam. Many companies now produce “Barista Blend” non-dairy milks—such as oat, almond, or soy—that include stabilizers to help the milk froth and emulsify more like dairy.

If you’re serious about non-dairy latte making, look for these versions. For example, barista oat milk can create foam suitable for latte art that’s almost indistinguishable from cow’s milk.

Taste and Nutrition Differences

Changing the milk changes the latte’s overall character. A whole milk latte will be rich and naturally sweet. A skim milk latte is lighter in body and a bit less flavorful, but it allows the espresso’s flavor to come through more clearly.

Oat milk may taste sweeter or have a cereal-like flavor, while almond milk introduces a light nuttiness and a thinner mouthfeel.

Nutritionally, switching from whole milk to skim or plant-based milk can cut calories significantly. Whole milk has about 150 calories and 8g of fat per cup.

Unsweetened almond milk, by comparison, can be as low as 30–40 calories with zero sugar. That’s a savings of roughly 100 calories per cup when swapping from whole to almond milk.

Soy milk is nutritionally closer to dairy, offering similar protein levels. Almond and coconut milk are lower in protein and better suited for those prioritizing calorie reduction over nutritional content.

Final Thoughts on Milk Choices

There’s no wrong choice—it all comes down to your dietary needs and taste preferences. Many beginners try a few different milks before settling on a favorite. Pro tip: if you’re trying a non-dairy latte for the first time, start with oat milk.

It’s the closest match to dairy in both taste and texture, which is why it has become a café favorite.

Latte Nutrition: Calories, Fat, and Caffeine

If you’re watching what you consume or just curious, it’s good to know the nutritional profile of a latte. Since a latte can be customized a lot (different milk types, added syrups, etc.), we’ll talk about a basic latte first, then how different milks or additions change things. We’ll also cover how much caffeine you’re getting in a latte compared to other drinks.

Calories and Macronutrients in a Latte

A latte’s calories mostly come from the milk (espresso itself has only a few calories per shot). Here’s a general idea for a medium 12 oz latte with whole milk (which might be considered a standard at many coffee shops):

• Calories: ~180 kcal
• Fat: ~7-8 grams (from the milk)
• Carbohydrates (Sugar): ~12-15 grams (mostly the natural lactose sugar in milk; whole milk has ~12g sugar per cup)
• Protein: ~6-8 grams (dairy milk is a good protein source, ~8g per cup)

To give a concrete example, a short 8 oz Starbucks latte made with whole milk has about 115 calories, 6g of fat, 9g of sugar, and 6g of protein. That’s with one shot of espresso (which also contains ~75 mg caffeine). If you increase to a 12 oz (tall) or 16 oz (grande) size with more milk (and perhaps a second shot of espresso), the calories go up accordingly.

A 16 oz latte with 2% milk at Starbucks is around 190 calories, and with whole milk it would be a bit higher (around 210–230 calories). The Healthline nutrition comparison shows a 16-ounce latte has roughly 206 calories, 8g fat, 13g protein, 20g carbs (assuming whole milk).

Now, compare that to a couple of other espresso drinks for context: A 16 oz cappuccino (which has the same espresso but less milk, more foam) was about 130 calories in that comparison. A tiny 2 oz macchiato (just espresso with a dash of milk) is only about 13 calories.

This highlights that lattes have the most milk and thus the most calories among these. As one source put it, “Lattes contain the most milk and are the highest in calories, fat, and protein” compared to cappuccinos or macchiatos.

Milk choice impacts calories: If you make the same 12 oz latte with skim milk instead of whole, you cut down the calories significantly. Skim has roughly half the calories of whole milk. So that ~180 kcal latte could drop to ~120 kcal or less.

Using plant-based milks can also change calories: e.g., an almond milk latte might be only ~100 calories (because almond milk is so low in calories). But an oat milk latte might be similar to a 2% milk latte in calories. Here’s a quick comparison per 8 oz (1 cup) of milk as a reference:

• Whole milk: ~150 calories
• 2% milk: ~120 calories
• Skim milk: ~80 calories
• Oat milk (unsweetened): ~120 calories (varies by brand)
• Soy milk (unsweetened): ~80 calories
• Almond milk (unsweetened): ~40 calories

So, a “skinny latte” (skim milk) can be nearly half the calories of a whole milk latte.

What about sugar? A plain latte has no added sugar, but the milk does contain naturally-occurring sugar (lactose). For example, that 8 oz latte had ~9g sugar from milk. If you add flavored syrup or sweetener, the sugar content will increase.

For instance, a typical flavored latte might have 20–30g of total sugar depending on how many syrup pumps are used. Many coffee chains list their nutrition online, so you can check specifics. For a healthy approach, some people enjoy lattes unsweetened or use sugar-free syrups.

Caffeine Content

A latte’s caffeine comes entirely from the espresso shots, not the milk. The amount of caffeine in your latte depends on how many shots are used.

How Much Caffeine Is in an Espresso Shot?

A standard 1 oz shot of espresso has roughly 60–75 mg of caffeine. This can vary depending on the coffee and preparation method. Some stronger espressos can have up to 85 mg, while milder ones may have closer to 50 mg.

Single-Shot Latte (8–12 oz)

A single-shot latte typically has about 75 mg of caffeine. This is similar to a small cup of brewed coffee. Small or “short” lattes (8 oz) generally use one shot, offering a mild caffeine dose that’s suitable for most people.

Double-Shot Latte (12–16 oz)

A double-shot latte contains around 150 mg of caffeine. This is standard for medium (12 oz) and large (16 oz) lattes at most major chains, including Starbucks.

For example, a 16 oz latte or cappuccino often has two shots, providing roughly 150–170 mg of caffeine. According to Healthline, a typical 16 oz latte has about 173 mg—consistent with two espresso shots.

Larger Sizes and Extra Shots

A hot 20 oz (venti) latte at Starbucks still only includes two shots, equating to about 150 mg of caffeine. However, the iced venti latte includes three shots, boosting the total caffeine to about 225 mg.

Independent cafés may also add a third shot in a 16 oz size, so it’s worth asking if you want to track your intake.

Latte vs. Drip Coffee

For comparison, an 8 oz cup of drip coffee generally contains 95–200 mg of caffeine, depending on the bean and brew strength. So while lattes may seem large, a single-shot latte often has less caffeine than a standard brewed coffee of the same size.

Here’s a quick recap:

• A 12 oz latte (one shot) ≈ 75 mg caffeine.
• A 16 oz latte (two shots) ≈ 150–175 mg caffeine.
• A 2 oz macchiato (just espresso) ≈ 85 mg caffeine (since it’s basically a single shot).
• A 16 oz brewed coffee ≈ 170–200 mg caffeine (varies by coffee strength).

So if you’re sensitive to caffeine, a small latte might actually be a better choice than a big drip coffee, since you’re only getting one shot of espresso. And if you need more kick, you can always request an extra shot in your latte (just know that will add ~75 mg more caffeine).

Bottom line: Lattes generally contain the same amount of caffeine as other espresso drinks of the same number of shots. A cappuccino, flat white, or latte will all have ~75 mg per shot of espresso used. The difference is in volume and milk, not caffeine.

And be mindful of added syrups which don’t affect caffeine but do add sugar. If you want to reduce calories, opt for skim or almond milk and fewer sugary add-ins; if you want to reduce caffeine, you can request just one shot or even decaf espresso. Yes, you can get a decaf latte which has mostly the taste minus most of the caffeine.

Drink	Caffeine (mg)
Single Espresso Shot	75
Double Espresso Shot	150
8 oz Latte	75
16 oz Latte	150
8 oz Drip Coffee	~100
16 oz Drip Coffee	~200

(Source note: According to the USDA, a medium 16 oz latte or cappuccino has ~173 mg caffeine with two shots, and a macchiato (~2 oz) has ~85 mg. Also, lattes with more milk are higher in calories while smaller milk drinks are lower.)

Latte vs. Other Espresso Drinks: What’s the Difference?

Now that we know what a latte is, you might wonder how it compares to other popular espresso-based beverages. The coffee menu can be confusing to newcomers – cappuccino, macchiato, flat white, etc., often have the same basic ingredients (espresso and milk) but in different ratios and preparations.

Here we’ll clarify the key differences between a latte and its close cousins: the cappuccino, flat white, and macchiato. Understanding these differences will not only boost your coffee knowledge but also help you order the drink that best suits your taste.

Drink	Espresso Shots	Milk (oz)	Foam Level	Flavor Strength	Typical Size (oz)
Latte	1–2	6–10	Light	Mild	8–16
Cappuccino	1–2	2–4	Thick	Moderate	5–8
Flat White	2	~4	Very Light	Strong	5–6
Macchiato	1	A dash	Minimal	Very Strong	2–3

Latte vs. Cappuccino

Both a latte and a cappuccino contain espresso, steamed milk, and foam, but the proportions and texture set them apart:

Milk to Espresso Ratio

A traditional cappuccino is often described as having equal parts: about one-third espresso, one-third steamed milk, and one-third foamed milk. This means cappuccinos have less liquid milk and a much thicker foam layer compared to lattes.

A latte, by contrast, follows a ratio of roughly 1:3 espresso to milk, with just a small amount of foam on top. The result is a much milkier drink overall.

Size

Cappuccinos are typically smaller in volume. A classic Italian cappuccino is usually around 150–180 ml (5–6 oz). Even in modern cafés, cappuccinos are commonly served in 6 to 8 oz cups.

Lattes are larger, starting at 8 oz and often served in 12 oz or 16 oz sizes, especially in the U.S. The extra volume comes almost entirely from more milk.

Foam Texture

Cappuccino foam is thicker, drier, and more aerated. When you sip a cappuccino, you get a pronounced, fluffy foam cap. A “dry cappuccino” has even more foam, which some people prefer for its airy texture. Latte foam, on the other hand, is a thin, velvety layer that blends smoothly into the steamed milk.

If you enjoy spooning up foam, go for a cappuccino. If you prefer a smooth, creamy texture, a latte is the better pick.

Flavor Strength

Because cappuccinos use less milk, the espresso flavor is more concentrated and bold. They tend to taste stronger and less sweet, since there’s less milk to balance the coffee’s natural bitterness.

Lattes taste creamier and milder because the additional milk dilutes the espresso. Some consider cappuccinos a more balanced drink—equal parts coffee and milk—while lattes are more milk-forward. Think of it this way: a cappuccino is smaller, stronger, and foamier; a latte is larger, creamier, and milkier.

To summarize, a cappuccino is smaller and foamier with a stronger coffee kick, while a latte is larger and creamier with a milder taste. Both are delicious; it just depends if you’re in the mood for a light, airy cap or a smooth, milky latte.

(In terms of caffeine, if both have a single shot, they’re the same. A 6 oz cappuccino and an 8 oz latte might each have 75 mg caffeine, for instance.)

Latte vs. Flat White

The flat white is a relative newcomer that became trendy via Australia/New Zealand and then globally. It’s very similar to a latte, with just a few subtle differences:

Microfoam and Texture

A flat white is made with espresso and micro-foamed milk, but the defining characteristic is how the milk is textured and integrated. The microfoam in a flat white is extremely fine and smoothly blended into the espresso, creating a flat surface with no thick foam cap—hence the name “flat” white.

The result is a silky, velvety texture throughout the drink. While lattes also use microfoam, a flat white typically has even finer foam and no distinct layer of airy or dry foam on top.

Size and Strength

Flat whites are typically served in smaller cups, usually around 5 to 6 oz. Despite the small size, they often contain two shots of espresso, making them quite strong. The higher coffee-to-milk ratio results in a bolder, more concentrated flavor than a latte.

In contrast, lattes are larger—typically 8 to 12 oz—and contain more milk, which softens the espresso’s intensity. For example, a flat white might have 2 oz of espresso and 4 oz of milk, while a latte could have the same espresso volume with 8 to 10 oz of milk.

Foam vs. Creaminess

Flat whites aim for a seamless, creamy blend with no foam separation. There’s no fluffy foam cap—just silky microfoam that blends evenly with the espresso. In many ways, a flat white is like a mini latte with less milk, no foam mound, and a stronger taste.

One barista description puts it simply: a flat white is “a small latte with very little to no foam and a more pronounced espresso flavor.” Though they share ingredients, the preparation and proportions give the flat white a distinct identity.

Origin

The flat white originated in Australia or New Zealand in the 1980s (debate continues over which). It spread globally in the decades since and is now a staple in many specialty coffee shops. If you see it on a menu, know it’s not radically different from a latte—but it’s smaller, stronger, and silkier.

In summary, a flat white is like a concentrated latte: usually 2 shots in a smaller cup, with velvety steamed milk and little to no foam layer on top. This makes the coffee flavor shine through more, whereas a latte is milkier and lighter per volume. If you prefer a stronger coffee taste but still want that creamy milk, a flat white is a great choice.

Latte vs. Macchiato

The term macchiato can be a little confusing because it’s used differently in different contexts. Let’s clarify:

Traditional Espresso Macchiato

In Italian, macchiato means “marked” or “stained.” A traditional espresso macchiato is just that: a small espresso “marked” with a touch of milk. Typically, it’s a single shot of espresso with a small dollop of steamed milk or milk foam on top—served in a demitasse, with a total volume of around 2–3 oz.

The drink softens the sharp edge of the espresso without masking its flavor, making it strong, bold, and espresso-forward.

Think of it as the opposite of a latte: while a latte is mostly milk with some espresso, a macchiato is mostly espresso with just a bit of milk.

It’s meant to be sipped in just a few mouthfuls. According to Healthline, a standard macchiato might be only 1.25 oz (37 ml), making it much smaller than the average 8–12 oz latte.

Latte Macchiato / Chain Macchiatos

Things get a bit confusing thanks to coffee chains like Starbucks, which popularized drinks such as the latte macchiato. In this version, the order of ingredients is reversed—you pour steamed milk first, then “mark” it with espresso. This creates a layered drink with milk at the bottom, espresso in the middle, and foam on top.

The Starbucks Caramel Macchiato is a prime example: it’s made with vanilla-flavored milk, espresso added on top, and caramel drizzle.

Despite the name, this version is far closer to a flavored latte than a traditional macchiato. It has significantly more milk and often includes sweet syrups, making it a completely different experience from the tiny, bold macchiato you’d get in Italy.

So if you order a “macchiato” at a coffee chain, expect a layered, milk-heavy, often sweetened drink. If you order one at an Italian café, you’ll get a concentrated espresso with just a spot of foam.

So, how does a latte vs. macchiato compare?

• A latte is large and milk-heavy, with 1-2 shots of espresso and plenty of steamed milk, lightly topped with foam.
• A traditional espresso macchiato is tiny and espresso-heavy, with just a spoonful of milk or foam to “mark” the espresso. It’s much stronger in taste (since it’s basically straight espresso) and has minimal milk.
• If you’re considering a Starbucks-style macchiato (latte macchiato), it’s essentially a flavored latte by another name – layered differently but ultimately giving you a milky, sweet drink.

Flavor and strength

A traditional macchiato will taste strong, like a sip of espresso with a hint of creaminess. You get a quick, bold coffee hit. A latte is a long, mellow drink. If you find espresso too harsh, you probably wouldn’t enjoy a straight macchiato, but you’d love a latte. Conversely, if you want something not diluted by much milk but can’t handle straight espresso, a macchiato is a nice compromise.

Caffeine

Since a macchiato is just one shot typically, it has about the same caffeine as a small latte (~75 mg). But you consume it faster due to small size. A latte macchiato with two shots would have ~150 mg, same as a two-shot latte.

In short, a traditional macchiato is a mini power-punch of coffee (espresso with a touch of milk), whereas a latte is a large, milky coffee beverage. They’re almost opposites in terms of milk ratio. Don’t let the naming at big chains confuse you – always check the description. If it’s a 12 oz “macchiato,” it’s really a milk-based drink (latte macchiato). If it’s a 2 oz macchiato, it’ll be a strong espresso sip.

Comparison Summary

Here’s a quick recap of latte vs other drinks for easy reference:

• Latte: 1-2 shots espresso + lots of steamed milk + light foam. Largest size, very creamy and mild. Milk is the star; coffee is the supporting player in flavor.
• Cappuccino: 1-2 shots + less milk + a generous amount of foam (equal parts by volume). Smaller than a latte. More balanced coffee/milk flavor; distinct foamy top. Stronger taste than a latte, with a fluffy texture from foam.
• Flat White: 2 shots espresso + steamed milk with microfoam, no big foam layer. Smaller (around 6 oz). Silky texture, espresso-forward taste (stronger than latte) but smoother than a straight macchiato. Essentially a small, strong latte with velvety milk.
• Espresso Macchiato: 1 shot espresso + a dollop of foam or milk. Tiny (~2–3 oz). Very bold, basically an espresso “stained” with milk. Not milky or creamy – just a touch smoother than plain espresso.

If you keep these differences in mind, you’ll navigate coffee menus like a pro! And remember, many cafes have their own interpretations (one café’s cappuccino might be “drier” or foamier than another’s). But generally, the descriptions above hold true.

How to Make a Latte at Home (Beginner-Friendly)

Craving a latte but can’t get to a café? Good news – you can make a latte at home. While having an espresso machine with a steam wand is the easiest way, you can still improvise a latte with some kitchen tools if needed. Here’s a simple guide to crafting a latte in your own kitchen:

What You’ll Need:

1. Espresso

Ideally, use an espresso machine for the most authentic result. If you don’t have one, you can use a Moka pot (stovetop espresso maker), an Aeropress, or even very strong brewed coffee from a French press. The goal is to make a small, concentrated shot. In a pinch, you can also use instant espresso powder dissolved in a bit of hot water—it’s not perfect, but it works.

2. Milk

Use your milk of choice. Whole milk gives the best texture, but any dairy or non-dairy milk can work. You’ll need enough for your desired latte size—for example, about 1 cup of milk for a 12 oz latte.

A Way to Froth or Steam Milk: If you have an espresso machine, use the steam wand. If not, here are a few alternatives:

• Handheld milk frother: Heat the milk first on the stove or in the microwave, then froth.
• French press: Add warm milk and pump the plunger up and down to create foam.
• Jar method: Shake warm milk vigorously in a sealed jar, then microwave briefly to stabilize the foam.
• Electric milk frother or steamer: These countertop devices heat and froth the milk automatically.

3. A Cup

Any mug will do, but a wide-mouthed cup is ideal if you want to try your hand at latte art.

Steps to Make a Latte:

1. Brew the Espresso

Use your chosen method to prepare a shot (or two) of strong espresso. If you’re using an espresso machine, grind your coffee finely and pull the shot directly into your cup. With a Moka pot, brew and pour 1–2 ounces of the concentrated coffee into your cup. Aim for a total of about 1–2 oz of strong coffee as your base.

2. Steam or Froth the Milk

Heat your milk to around 150°F (65°C)—hot but not boiling. If you’re using a microwave, heat it for about 1 to 1.5 minutes per cup of milk, watching closely. On the stovetop, heat until small bubbles form at the edges. Then froth the milk until it increases slightly in volume and develops a foamy top.

• Steam wand: Keep the tip just under the milk’s surface to introduce air, then lower it to heat evenly.
• Handheld frother: Whip until you see a fine foam on top.
• Other tools: Use a French press or jar method, then tap and swirl to reduce large bubbles.

The goal is microfoam—smooth, creamy, with tiny bubbles. Avoid over-frothing; 20–30 seconds is usually enough. Overdoing it can lead to stiff, dry foam or even butter-like texture.

3. Pour the Milk into the Espresso

Hold your espresso-filled cup at a slight angle and slowly pour in the steamed milk. Start high so the milk mixes with the espresso. Midway through, give it a gentle swirl. Then lower the pitcher spout closer and pour more quickly to release the foam on top. This is the basic motion for latte art, though as a beginner, focus on an even blend and light foam cap.

Look for a uniform tan color with a thin white foam layer on top. If needed, spoon on a bit of extra foam. Aim for about a ¼-inch (0.5 cm) layer of foam.

Tips for Beginners:

1. No Espresso Machine? No Problem

You can still make a tasty latte-style drink at home without an espresso machine. While it won’t be “true” espresso, you can use very strong coffee as a substitute. Try doubling the grounds in a French press or making a concentrated pour-over. The goal is a small amount of robust coffee that won’t disappear under all the milk.

2. Temperature Matters

Milk that’s too cool will leave your latte lukewarm and disappointing. Aim for around 150°F (65°C)—hot but not boiling. If you don’t have a thermometer, heat the milk until it’s hot to the touch but not bubbling. Boiling the milk will negatively affect taste and texture, and it won’t foam properly.

3. Practice Frothing

Microfoam takes practice. Don’t be discouraged if it’s tricky at first—even baristas spend time mastering it. Try a few methods to see what works best for you. A French press works surprisingly well: pour in warm milk, then pump the plunger briskly about 20 times to aerate. Use the milk immediately for best results.

4. Latte Art

You don’t need to master latte art on day one. A simple dot or blob of foam is just fine. A small wiggle at the end of your pour might even form a heart by accident. If you’re interested, there are plenty of tutorials online to practice more advanced art—but remember, great taste doesn’t require fancy designs.

5. Cleaning

Always clean your tools right after making your latte. Milk residue can stick inside frothers, pitchers, and jars. Rinse or wash everything with warm soapy water as soon as you’re done.

6. Final Tip

Making lattes at home can become a fun daily ritual. It may take a little trial and error, but once you nail your technique, you’ll save money and enjoy fully customized drinks. Plus, it’s a great way to impress guests with your barista skills.

FAQ: Common Questions About Lattes

Hopefully these FAQs clear up any remaining curiosities about lattes!

Conclusion

Whether you’re a coffee newbie or a budding home barista, the café latte is a delightful drink to explore. It’s easy to see why lattes are a staple in coffee shops – they’re creamy, customizable, and comfortingly delicious. From understanding the basic espresso + milk formula to experimenting with different milks and flavors, you now have a comprehensive view of what a latte is all about. You also know how it stacks up against cappuccinos, flat whites, and macchiatos, so you can confidently navigate the coffee menu or even make your own creation at home.

So next time you crave a milky coffee, you’ll know exactly what to order (or brew). Grab that mug, warm up some milk, and enjoy your latte – possibly with a bit of latte art on top for flair! Here’s to many delicious coffee moments ahead. Happy sipping!