Complete Guide to Coffee Types and How They’re Made

If you’ve ever wondered what really makes a latte different from a cappuccino—or why your local café’s ‘macchiato’ looks nothing like the one you had in Rome—you’re not alone. Most coffee drinkers have faced the confusion of ordering a simple drink, only to get something that doesn’t match their expectations. This guide clears it all up with the actual ingredients, ratios, temperatures, and steps used in classic European and international coffee styles.

To answer the big question: a traditional Italian-style latte uses 1 shot of espresso (about 30ml) and 150–200ml of steamed milk, served without foam or with just a thin layer. That’s the baseline—everything else (like foam, chocolate, or extra layers) changes the name and the drink.

What Is an Italian-Style Latte?

The latte most people know—the one that turned coffee into a creamy, approachable drink—is an Italian invention built on a simple idea: espresso plus lots of milk. Unlike espresso on its own, which is bold and bitter, the latte smooths out the flavour with steamed milk. Italians often drink it in the morning, not for the caffeine kick alone, but for the warmth and the way milk transforms the espresso. The key ratio? One part espresso to at least one part milk, usually more.

How to Make an Italian Latte

Start with a single shot of espresso (about 30ml). Steam fresh milk to around 65–70°C until it’s hot but not boiling. Pour the espresso into your cup, then slowly add the steamed milk. The milk should make up 150–200ml of the total drink. There’s no strict rule on milk amount—it’s adjusted to taste—but the coffee-to-milk balance is essential. Foam is optional and usually minimal.

What’s the Difference Between Latte and Cappuccino?

Both drinks start with espresso and steamed milk, but the ratios set them apart. A cappuccino is equal parts espresso, steamed milk, and milk foam—roughly 1:1:1. That means a single shot of espresso (30ml), 100–120ml of steamed milk, and a similar volume of foam. A latte, by contrast, is mostly milk: typically 1 shot of espresso with 150–200ml of steamed milk and just a thin layer or no foam at all. Texture and proportion define the experience.

What About American and French Milk Coffees?

In the U.S., a ‘latte’ often includes a small layer of cold milk foam on top of heated milk and espresso. Starbucks’ version, for example, pours espresso first, then steamed milk at 65–75°C, and finishes with less than half a centimetre of cold foam. In France, the café au lait takes a different path: equal parts espresso and hot milk are poured together into a large cup, often with a couple of spoonfuls of cream foam on top. The milk and espresso are mixed simultaneously, creating a smoother, integrated flavour from the start.

How to Make a French Café au Lait

Brew a shot of espresso using dark-roasted beans. Heat an equal amount of fresh milk (around 1:1 coffee to milk ratio). Steam the milk until hot but not boiling. Pour both espresso and milk into a large cup at the same time. Finish with two spoonfuls of whipped cream foam on the surface. Serve immediately.

What Is a Macchiato?

An espresso macchiato—‘marked espresso’ in Italian—is simply a shot of espresso with a small amount of milk foam added. Specifically, it’s about 30ml of espresso topped with two teaspoons of frothed milk (not steamed). This creates a ‘mark’ or slight colour change on the surface of the espresso. It’s not a milky drink—it’s a way to slightly soften the look (and taste) of a straight espresso. Italians often use it to add a hint of sweetness or creaminess without overpowering the shot.

What Is a Cappuccino, Really?

A traditional cappuccino is made with one-third espresso, one-third steamed milk, and one-third milk foam. That means: 30ml espresso, around 100–120ml steamed milk, and a similar amount of foam. The milk is textured using a steam wand to create microfoam, which is then spooned on top. Cappuccinos are often dusted with cinnamon or chocolate powder. The drink is balanced—not too milky, not just espresso—and designed to be sipped, not rushed.

How to Make a Traditional Cappuccino

Brew a single shot of espresso. Steam milk to around 60–65°C, aiming for a velvety microfoam texture. Pour the espresso into a pre-warmed cappuccino cup (fill about halfway). Add steamed milk until the cup is about 2/3 full. Spoon or steam additional foam on top until the cup is nearly full. Optionally, sprinkle with cinnamon or chocolate powder. Serve right away.

What Is Viennese Coffee?

Viennese coffee (or Wiener Melange) is an Austrian classic: a shot of strong espresso or black coffee topped with whipped cream and often decorated with colourful candy sprinkles. It’s served with a side of chocolate syrup or served with the syrup already mixed in. The contrast of hot coffee, cold whipped cream, and sweet chocolate creates a rich, indulgent drink best enjoyed as a dessert coffee or weekend treat. Due to its sugar and fat content, it’s not recommended for those avoiding calories.

What About Other Specialty Coffee Styles?

Beyond the classic milk-based drinks, there are other well-known styles worth mentioning:

• Hawaiian Coffee (Kona): Grown on the volcanic slopes of Hawaii’s Big Island, Kona coffee is known for its bold acidity, strong aroma, and smooth yet distinctive profile. It’s a single-origin coffee that’s popular with travellers.
• White Coffee: Unlike traditional black coffee, which is roasted at high heat with caramelisation, white coffee is roasted at lower temperatures without added sugar. This preserves more of the bean’s original flavour, resulting in a smoother, less bitter cup with lower acidity and less caffeine burn. It’s also lower in caffeine compared to standard espresso blends.

Frequently Asked Questions

What’s the exact espresso-to-milk ratio in a traditional Italian latte?

A traditional Italian latte uses one shot of espresso (approximately 30ml) and 150–200ml of steamed milk. The milk significantly outweighs the espresso, creating a creamy and mild drink. Foam is minimal or optional.

How is a cappuccino different from a latte in preparation?

A cappuccino consists of equal parts espresso, steamed milk, and milk foam—typically a 1:1:1 ratio. That means around 30ml espresso, 100–120ml steamed milk, and the same amount of foam. A latte is mostly milk, with 1 shot of espresso and 150–200ml of steamed milk, and little to no foam.

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

A macchiato is an espresso shot (about 30ml) with just a small amount of milk foam (about 2 teaspoons) added, creating a ‘mark’ on the surface. A latte is mostly milk—1 shot of espresso with 150–200ml of steamed milk and minimal foam.

Can I make a café au lait at home? What’s the method?

Yes. Brew a shot of espresso (or use strong brewed coffee), heat an equal amount of milk, and pour both into a cup at the same time. Top with 1–2 spoonfuls of whipped cream foam if desired. It’s essentially equal parts coffee and hot milk, mixed together.

What kind of coffee beans work best for milk-based drinks like latte or cappuccino?

For smooth, balanced milk drinks, use well-rounded espresso blends. Look for blends with notes of chocolate, nuts, and caramel to complement the milk. Darker roasts generally work better due to their bold base flavours.

Recommended FrontStreet Beans for Milk-Based Coffee Drinks

For crafting excellent latte and cappuccino drinks, FrontStreet Coffee offers several reliable espresso blends. Their Classic Blend combines Brazilian, Indonesian, and Vietnamese beans for notes of hazelnut, herbal spice, and dark chocolate—ideal for milk drinks with body and sweetness. The Commercial Blend features Brazilian, Colombian, and Vietnamese beans, offering a balanced roast character with good crema and milk compatibility. For a smoother, nuttier profile, the Brazil Queen Manor SOE (Yellow Bourbon) highlights milk chocolate, graham cracker, and soft sweetness, making it a natural partner for steamed milk. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.