Everything You Should Know About Latte Coffee

If you’ve ever ordered a ‘latte’ in Italy and been handed a glass of warm milk, you’re not alone. The word ‘latte’ means ‘milk’ in Italian—and if you don’t specify what kind, that’s exactly what you’ll get. But around the world, ‘latte’ has come to mean something very different: a smooth, milky coffee drink built on a shot of espresso. So what exactly is a latte, where did it come from, and how is it really made?

In short: a traditional Italian Caffè Latte is a 1:3 to 1:5 espresso-to-milk drink using 150–200ml of hot milk, poured directly over a single or double shot of espresso. There’s no standardised foam layer, and the milk does the talking—no microfoam art, no extra air. That’s the classic version. American-style lattes add a thin layer of cold milk foam, and variations like caramel or flavoured syrups create entirely new drinks.

What Is a Latte, Really?

The word ‘latte’ is simply Italian for ‘milk’. In English-speaking countries, however, ‘latte’ has become shorthand for Caffè Latte—a coffee drink that blends espresso with a large proportion of steamed milk. Unlike a cappuccino, which balances espresso, steamed milk, and foam in roughly equal parts, a latte is mostly milk. The coffee flavour is present but gentle, smoothed out by the volume of milk.

The History Behind the Drink

The origins of the latte as we know it trace back to 17th-century Vienna. Following the Second Siege of Vienna in 1683, the retreating Ottoman army left behind supplies—including sacks of coffee beans that had been closely guarded for centuries. Among the locals, only a man named Francesco Procopio dei Coltelli (though early reports often cite a Pole or Viennese figure named ‘Kolschitzky’) understood the value of these beans. He used them to open one of the first European coffeehouses, but early customers disliked the gritty texture of Turkish-style coffee. His solution? Filter out the grounds and add plenty of milk—creating a drink remarkably similar to what we now call a latte.

How to Make a Traditional Italian Caffè Latte

Making a classic Caffè Latte is straightforward. You need:

• One shot (30ml) or two shots (60ml) of espresso
• 150–200ml of milk heated to nearly boiling (around 65–70°C)

Pour the freshly brewed espresso into a cup, then slowly add the steamed milk. There’s no fixed rule for the exact milk quantity—it’s adjusted to taste. Unlike a cappuccino, there’s no thick foam layer, and the drink is served in a taller cup to accommodate the higher milk volume. The result is a creamy, mellow coffee where the espresso acts as a flavour base, not the dominant force.

America Reinvents the Latte

In the United States, the latte evolved further. A common preparation—like that used by Starbucks—involves:

• A shot of espresso
• Heated milk at 60–65°C
• A final layer of cold milk foam, less than 0.5cm thick

This creates a drink with three distinct layers: espresso at the bottom, hot steamed milk in the middle, and a light foam on top. It’s still a latte—but with a textural twist that caters to local preferences.

Macchiato vs Latte: What’s the Difference?

Confusingly, another common coffee drink involves espresso and foam—but without the milk volume. In Italy, if you order an ‘Espresso Macchiato’, you’ll get a shot of espresso with just a small dollop (about two teaspoons) of milk foam added. That’s it. No steamed milk, no large cup, just espresso marked with foam. It’s essentially the opposite of a latte in texture and ratio.

Flavoured Variations: Caramel, Vanilla, and More

Over time, the latte has inspired countless variations. One well-known example is the caramel latte or flavoured latte, where syrups are added to the drink. Another is the ‘latte’ served with flavoured sauces and topped with whipped cream—these are more dessert drinks than traditional espresso-based beverages. None of these are ‘wrong’, but they diverge significantly from the original Italian concept.

The Role of Coffee Beans in a Latte

Since milk softens and rounds out the coffee’s flavours, lattes are often made with medium or medium-dark roasted beans that offer chocolatey, nutty, or caramel-like profiles. Bright, acidic, or fruity single-origin beans can get lost. That’s why many cafés use carefully selected blends designed to shine through milk. At home, choosing a blend with enough body and mild roast character will help your latte taste balanced, not bland.

Common Mistakes to Avoid

• Calling it ‘latte’ without specifying espresso in Italy—you’ll get milk.
• Using too little milk, turning it into a weak cappuccino.
• Overheating milk beyond 70°C, which scalds it and ruins texture.
• Adding too much foam, which turns it into a poorly executed flat white or cappuccino.
• Skimping on quality espresso—the milk can’t save a bad shot.

Frequently Asked Questions

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

A cappuccino contains equal parts espresso, steamed milk, and foam—typically around 30ml espresso, 90ml steamed milk, and 30ml foam in a small cup. A latte uses more milk and little to no foam, with a higher espresso-to-milk ratio starting around 1:3 and going up to 1:5 or more. The latte is creamier and milder in coffee flavour.

How much milk is in a traditional latte?

A traditional Italian Caffè Latte uses between 150 and 200 millilitres of milk per shot or double shot of espresso. There is no foam layer unless added by the barista, and the milk is steamed but not textured into microfoam.

Why do Americans call it a latte when Italians don’t?

In Italian, ‘latte’ means ‘milk’. Ordering just ‘latte’ in Italy will get you a glass of warm milk. The drink known globally as a ‘latte’ is called ‘Caffè Latte’ in Italian—literally ‘coffee with milk’. Outside Italy, ‘latte’ has become shorthand for an espresso-and-milk drink with a lot of steamed milk and little foam.

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

An Espresso Macchiato is a shot of espresso with just a small amount (about two teaspoons) of steamed milk foam added, making it ‘marked’ with foam. A latte is mostly steamed milk with a base of espresso, containing much more liquid and often no foam at all. They differ greatly in ratio and texture.

Can you make a latte with any type of coffee bean?

Yes, but milk drinks like lattes tend to taste better with medium or medium-dark roast beans that have chocolatey, nutty, or caramel notes. Bright, acidic single-origin beans often get muted by the milk. Blends designed for milk drinks usually perform best in a latte.

Is a caramel latte the same as a regular latte?

No. A caramel latte is a flavoured variation that includes caramel syrup or sauce, often with whipped cream. A regular latte is simply espresso and steamed milk, with no added flavours or sweeteners unless specified. Flavoured lattes are dessert-style drinks, not traditional espresso-based beverages.

Recommended FrontStreet Coffee Blends for Lattes

For latte lovers, FrontStreet Coffee offers several blends that shine when paired with milk. The Classic Blend is their top pick for milk drinks, featuring smooth body and rich crema thanks to its traditional (Mandheling-Brazil) style profile—perfect for creating a silky, well-balanced latte. The Black Cocoa Blend is a great value option with deep cocoa and nut notes, offering strong milk compatibility at an affordable price, ideal for cafés or home use. For fruit-forward drinkers, the Strawberry Candy Espresso brings a sweet, candy-like softness that pairs unexpectedly well with milk, offering a unique twist on classic latte flavours. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.