The Origins of Italian Caffè Latte and How It’s Made

Ever wondered how the creamy Italian caffè latte—now a staple in cafés worldwide—actually began? Its story isn’t about baristas or coffee trends, but war, espionage, and a lucky refugee with a taste for Turkish coffee. This is the true, surprisingly dramatic origin of the latte you know today.

The caffè latte—Italian for 'coffee with milk'—started life in 17th-century Vienna, when a former Turkish resident used leftover Ottoman coffee beans to create a milk-heavy drink that became the prototype of today’s latte. Modern versions typically use one shot of espresso and 150–200ml of steamed milk, making it distinct from a cappuccino in both texture and ratio.

The Accidental Birth of Caffè Latte in Vienna

In 1683, during the second Ottoman siege of Vienna, a local man named Francesco Procopio dei Coltelli—or more likely, a Viennese trader named Kolschitzky—helped break the siege by sneaking through Turkish lines to summon Polish reinforcements. After the Ottomans fled, they left behind supplies including sacks of coffee beans, previously unavailable in Europe. Kolschitzky claimed the beans as his reward, opened Vienna’s first coffeehouse 'Blue Bottle', and adapted the strong Turkish-style brew into something the locals could enjoy—by filtering out the grounds and adding plenty of milk. That innovation laid the groundwork for what we now call caffè latte.

What Is a Traditional Italian Caffè Latte?

An authentic Italian caffè latte, or Caffè Latte, consists of a small cup of espresso (typically a single shot) combined with 150 to 200 milliliters of steamed milk. Unlike a cappuccino—which balances equal parts espresso, steamed milk, and foam—a latte has a higher milk-to-espresso ratio, resulting in a creamier, mellower drink. There’s no fixed rule for the exact amount of milk; it’s adjusted to personal preference. The drink is simple: just pour hot, nearly boiling milk into freshly brewed espresso.

American-Style Latte: Frothed Milk and Layering

The American latte takes the concept further with added texture. By topping the steamed milk with a layer of cold milk foam—usually less than half a centimeter thick—you get the layered drink familiar from chains like Starbucks. In a typical Starbucks-style American latte, the structure includes a base of espresso, a middle layer of milk heated to 60–65°C, and a final cap of cold foam. This version emphasizes both temperature control and visual presentation, with the foam adding a light, airy contrast.

Caramel Latte and Flavored Variants

One well-known flavored variation is the caramel latte (or ''), where caramel flavor is introduced—typically through the use of caramel syrup or through actual caramelization of sugars. Industrially, caramel flavoring is made by heating food-grade sugars like glucose, fructose, sucrose, or corn syrup to temperatures above 121°C under pressure, creating a sweet, complex Maillard-derived note that defines many commercial caramel lattes.

How to Make a Classic Caffè Latte at Home

To make a classic caffè latte:

• Brew one shot (about 30ml) of espresso using an espresso machine or moka pot.
• Steam 150–200ml of fresh milk to around 60–65°C, creating microfoam without excessive froth.
• Pour the steamed milk into the espresso, holding back the foam with a spoon if needed, then spoon a little foam on top if desired.

No special foam or flavors are required for the traditional version—just quality espresso and smoothly textured milk.

What About the Latte in Coffee Shops?

In most coffee shops, especially in the United States, 'latte' refers to the larger, milk-forward drink built with a double shot of espresso, steamed milk, and foam. This style often comes in sizes up to 24 ounces and is heavily customized with syrups. The essential structure, however—espresso plus steamed milk—remains rooted in the original caffè latte formula.

Frequently Asked Questions

Where did the caffè latte originate?

The caffè latte originated in Vienna in 1683, after the Turkish siege was broken. The story involves a Viennese man, possibly Kolschitzky, who used abandoned Ottoman coffee beans to create a filtered, milk-heavy coffee drink as an alternative to the traditional Turkish method of drinking coffee with the grounds. This drink evolved into what we now call caffè latte.

How much milk is in a traditional caffè latte?

A traditional Italian caffè latte contains 150 to 200 milliliters of milk along with a single shot of espresso. The milk is steamed, not frothed, resulting in a smooth, creamy texture with little to no foam. The exact amount of milk can vary depending on personal taste.

What’s the difference between a latte and a cappuccino?

A caffè latte has a higher ratio of milk to espresso and contains little to no foam, while a cappuccino is made with equal parts espresso, steamed milk, and foam. A typical cappuccino uses around 150ml total liquid with more aerated milk, giving it a lighter body and foamy top compared to the smoother, milkier latte.

What is an American latte?

An American latte usually refers to a coffee shop-style latte that includes a shot or two of espresso, steamed milk heated to 60–65°C, and a thin layer of cold milk foam (less than 0.5cm thick) on top. This creates a layered drink often served in large cups with added flavors or sweeteners.

What is a caramel latte?

A caramel latte is a flavored variant of the latte where caramel notes are added, either via syrup or through caramelization of sugars like glucose or fructose. Industrially, the caramel flavor is created by heating sugars to over 121°C under pressure, producing the sweet, toasted taste found in many commercial caramel lattes.

Do you need a special machine to make a latte at home?

To make a basic caffè latte at home, you need an espresso machine or moka pot to brew the espresso, and a way to steam milk, such as a steam wand or a milk frother. You don’t need a machine that makes foam art—just equipment that can heat milk smoothly and brew a good shot of espresso.

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