Complete Guide to Coffee Types and How to Make Them

If you’ve ever stood in a coffee shop unsure whether to order a latte, a macchiato, or something else entirely, you’re not alone. With so many coffee styles, each with different ingredients, textures, and tastes, figuring out what’s what—and how to make it—can feel overwhelming. This guide breaks down the most common coffee drinks you’ll find in cafés, how they’re made, and what makes each one unique.

In short: a traditional Italian latte uses 1:1 to 1:3 espresso to steamed milk (150–200ml milk), while an American latte layers espresso, 65–75°C milk, and a thin cold foam cap. Café au lait combines equal parts strong espresso and hot milk, poured together, then topped with whipped cream foam. A macchiato is just espresso with a dollop of milk foam.

What Is a Latte? The Classic Milk-Based Espresso Drink

The latte—short for Caffè Latte—is one of the most well-known espresso-based drinks, especially outside Italy. It’s made by pouring a small shot of espresso (about 30ml) into a larger amount of steamed milk (150–200ml), often with a thin layer of foam on top. The high milk ratio mellows the espresso’s bitterness, resulting in a smooth, sweet, and creamy drink. Even those who don’t usually drink coffee often enjoy lattes for their gentler flavour.

Lattes are typically consumed in the morning, much like cappuccinos, and are popular in Italy as a comforting start to the day. Italians often prepare coffee and milk simultaneously on the stovetop. While the drink contains espresso, many argue it’s really the quality of the milk and how it’s steamed that defines a great latte. In fact, the amount of milk can vary based on personal taste—there’s no fixed rule.

Variations include the American latte, where cold milk foam is added atop the drink, and the macchiato, where just a small amount of milk foam is used to 'stain' the espresso.

How to Make a Latte: Step-by-Step

To make a classic Italian latte:

• Brew a single or double shot of espresso (~30ml).
• Steam 150–200ml of fresh milk to around 60–65°C until it has a velvety microfoam texture.
• Pour the espresso into your cup first, then slowly add the steamed milk.
• For an American latte: steam milk to 65–75°C, pour in layers with a thin cold milk foam (less than 0.5cm) on top, as in Starbucks’ version.
• For a macchiato: skip the hot milk and simply add a spoonful or two of milk foam on top of the espresso.

What Is Café au Lait? The French Take on Milk Coffee

Café au lait, beloved by the French, is made by combining equal parts brewed espresso—or strong drip coffee—and hot milk, then pouring them together into a large cup. It’s typically served with a dollop of whipped cream foam on top. The key feature of café au lait is that the milk and coffee are poured simultaneously, creating an integrated flavour from the start.

This drink is essentially the European counterpart to the latte. Unlike Italian or American lattes—which use steamed milk injected through an espresso machine—café au lait traditionally uses milk heated on a stovetop or with a kettle. Many people confuse lattes and café au lait, but the French style is distinct in both method and presentation. The larger cup and use of a more generous proportion of hot milk give café au lait a lighter body compared to a latte, though both are creamy and smooth.

How to Make Café au Lait: Recipe and Method

To prepare a café au lait at home:

• Use a dark roasted coffee bean, freshly ground.
• Preheat your cup by rinsing it with hot water and discarding the water.
• Grind the coffee, tamp it into your portafilter, and pull a shot of espresso using an espresso machine (or substitute with strong brewed coffee if needed). The ideal coffee-to-milk ratio is 1:1.
• Steam or heat an equal amount of fresh milk (around 60–65°C) to a smooth texture.
• Pour the espresso and hot milk simultaneously into your cup so they mix naturally.
• Top with a spoonful of whipped cream foam or gently shake warm milk to create light foam and spoon it on top.

Tools you’ll need: espresso machine or strong brewed coffee, milk steamer or saucepan, cup, and a whisk or milk frother if making foam.

More Coffee Variants and Customisation Tips

Beyond these four drinks, coffee shops worldwide serve countless variations using different milks, flavour syrups, spices, and even alcoholic additions. Chocolate, cinnamon, vanilla, and caramel are common flavourings, while some drinks include a splash of liqueur or cream. The base of most of these drinks, however, remains either espresso or brewed coffee combined with milk in various proportions.

When experimenting at home, consider how milk type (dairy vs plant-based), temperature, and foam texture affect the final drink. Steam milk to around 60–65°C for optimal microfoam, and aim for a silky texture rather than large bubbles.

Frequently Asked Questions

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

A latte has a higher milk-to-espresso ratio (often 1:3 or more) and contains more steamed milk with a light foam layer, resulting in a smoother, creamier drink. A cappuccino has equal parts espresso, steamed milk, and foam (roughly 1:1:1), making it stronger and foamier. The latte is milk-forward; the cappuccino is balanced.

Can I make a latte without an espresso machine?

Yes. You can use a strong brewed coffee or AeroPress concentrate instead of espresso. Steam or heat milk using a stovetop kettle, French press, or milk frother. Pour the coffee first, then add steamed milk and top with foam if desired. The flavour won't be identical but will resemble a latte.

What milk is best for a café au lait?

Traditionally, whole cow’s milk is used for café au lait, heated on a stovetop or with a kettle. However, any milk—dairy or plant-based—can work. Heat it to around 65°C to avoid scorching and to achieve a smooth mouthfeel. The key is equal parts coffee and hot milk, mixed together.

Why is my latte not creamy?

Creaminess comes from properly steamed milk with fine microfoam. If your milk has large bubbles or is too hot (above 70°C), it won’t integrate well with the espresso. Steam milk to around 60–65°C and aim for a velvety texture with no visible large bubbles.

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

A macchiato is a shot of espresso 'stained' with a small amount of milk foam. A latte macchiato is steamed milk 'stained' with a shot of espresso poured on top, creating distinct layers. The article refers to a traditional macchiato as espresso with just a bit of foam.

Recommended FrontStreet Beans for Milk Coffees

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