While the Espresso is an Italian invention, the Caffe Latte is a global evolution.
Its name translates simply to “coffee and milk,” and for centuries, that is exactly what it was: a domestic comfort enjoyed at European breakfast tables to soften the morning’s brew.
However, the Latte we recognize today—a tall, elegant glass of steamed milk with a subtle espresso heart—is a product of the mid-20th century “Second Wave” of coffee culture.
The Latte is the largest of the espresso-based family, defined by its ratio.
Unlike the strict thirds of a Cappuccino, the Latte is a generous pour of steamed milk (roughly 1:3 or 1:5 ratio) topped with a thin, half-centimeter layer of micro-foam.
This volume makes it the ultimate canvas for Latte Art.
In the hands of a master, the pour becomes a performance, using the contrast between the Deep Espresso crema and the Antique Cream milk to etch rosettas and hearts into the surface.
To many, the Latte represents the democratization of coffee. It stripped away the intensity that once intimidated the casual drinker, replaced it with a silky, approachable sweetness.
In the world of The Coffee Guide, the Latte stands as the bridge between the home kitchen and the high-end espresso bar.
It is a reminder that coffee does not always have to be a high-pressure jolt; sometimes, it can be a long, contemplative ritual—a warm, milky embrace that has become the most popular coffee order on the planet.
What Is a Latte?
The word latte means “milk” in Italian.
A latte is made by combining one or two shots of espresso with steamed milk and a small layer of foam. It’s larger and milkier than most espresso drinks, offering a smooth, creamy experience.
The Origins of the Latte
The latte evolved from the Italian caffè e latte, traditionally served at home with brewed coffee and hot milk.
It gained popularity in cafés during the 20th century, especially in the U.S. and Europe, where espresso machines allowed for the creation of silky microfoam and latte art.
How a Latte Is Made
The Espresso
Start with a single or double shot of espresso, extracted over 25–30 seconds. The base should be rich and smooth.
The Milk
Steam milk to 60–65°C, creating glossy microfoam.
The milk should be creamy, not airy, with a small layer of foam on top.
The Pour
Pour the milk slowly into the espresso, blending evenly. Finish with a light layer of foam — or a touch of latte art if you’re feeling creative.
Latte vs Cappuccino vs Flat White
| Drink | Milk Ratio | Texture | Strength |
|---|---|---|---|
| Latte | 1:3 | Creamy | Mild |
| Cappuccino | 1:1:1 | Airy | Medium |
| Flat White | 1:2 | Velvety | Strong |
How to Steam Milk for a Latte
- Use cold milk (whole or oat works best). In a cold milk jug
- Steam to 60–65°C until glossy and smooth.
- Swirl and tap the jug to remove bubbles.
- Pour slowly into espresso, blending evenly.
How to Make the Perfect Latte at Home
What You Need
- Espresso machine or moka pot
- Fresh coffee beans
- Milk (whole or oat)
- Milk jug (cold)
- Large cup or glass (250–350 ml)
Steps
- Brew a single or double shot of espresso.
- Steam milk until smooth and creamy.
- Pour milk into espresso, finishing with a light foam layer.
Is a Latte Stronger Than a Cappuccino?
No — a latte has more milk, which softens the espresso’s intensity.
A cappuccino has less milk and more foam, making it stronger and more textured.
Final Thoughts
The latte is all about comfort — smooth, mellow, and satisfying.
Whether you enjoy it plain or flavoured, it’s a versatile drink that pairs beautifully with slow mornings, quiet afternoons, and cozy café moments.
