Caffe Latte
Espresso with steamed milk at a 1:3–1:4 ratio — the most widely ordered espresso-based milk drink globally.
A caffe latte is an espresso-based milk drink composed of one or two shots of espresso (50–60 ml) combined with steamed milk in a 1:3–1:4 ratio, producing a drink of 180–240 ml, with a thin layer of microfoam on top. The espresso provides flavour and colour while the steamed milk contributes sweetness, body, and a rounded, creamy texture. The latte originated in Italy as a domestic breakfast drink (caffe e latte — coffee and milk) but the cafe latte as a distinct prepared beverage with steamed milk and foam was popularised by Seattle specialty coffee culture in the 1980s–90s.
Quick facts
- Type
- Coffee Drink
- Coffee base
- Double espresso (50–60 ml)
- Milk
- Steamed whole milk with microfoam
- Ratio
- 1:3 to 1:4 espresso to steamed milk
- Traditional region
- Italy / United States
Steaming Milk for a Latte
The quality of a latte depends significantly on milk steaming technique. Microfoam — fine, velvety foam with bubbles too small to see individually — is created by introducing controlled air at the milk's surface during steaming, then folding it into the bulk milk. Whole milk (3.5 percent fat) produces the silkiest microfoam because fat stabilises the foam structure. Skim milk froths more rapidly but produces a drier, less sweet foam. Oat milk and other plant-based alternatives have improved significantly and now produce acceptable microfoam in 'barista editions' with added fat stabilisers.
Latte Art
Latte art is a technique of pouring steamed milk into espresso to form visual patterns on the surface of the drink. Common patterns include the rosetta (fern-like), tulip, and heart. The technique requires microfoam of consistent density and controlled pour speed and angle. Latte art became a mainstream cafe practice in the 1990s–2000s and is now a standard part of specialty barista training. The World Latte Art Championship is held annually. Latte art indicates that the milk is properly steamed and integrated, though the pattern's quality does not directly correlate with the drink's flavour.
Latte vs Flat White vs Cappuccino
A latte, flat white, and cappuccino all combine espresso and milk but differ in ratio and texture. A latte (180–240 ml) has the highest milk-to-coffee ratio. A flat white (150–180 ml) uses a double ristretto (shorter, more concentrated espresso) with less milk and very thin microfoam — a more espresso-forward, less sweet drink. A cappuccino (150–180 ml) balances equal volumes of espresso, steamed milk, and dry foam — the driest and most distinct of the three.
Sources & further reading (2)
- encyclopedia — accessed 2026-05-06
- industry-standard — accessed 2026-05-06
Frequently asked questions
What is the difference between a latte and a flat white?
A latte uses more milk (higher milk-to-coffee ratio, typically 1:3–1:4) and a standard double espresso. A flat white uses a ristretto (shorter, more concentrated espresso) with less total milk and very thin microfoam, producing a stronger, more espresso-forward drink in a smaller cup (150–180 ml vs 180–240 ml for latte).
What milk is best for lattes?
Whole milk (3.5 percent fat) produces the silkiest microfoam and richest sweetness due to fat and lactose content. Reduced-fat milks froth faster but produce less sweet, thinner foam. Oat milk barista editions (higher fat, added stabilisers) produce acceptable foam for plant-based lattes. The milk choice affects foam texture and drink sweetness.
What is an iced latte?
An iced latte is espresso poured over ice and topped with cold milk (not steamed). The ratio is approximately 1:3–1:4 espresso to cold milk. No foam is added. Iced lattes differ from cold brew lattes, which use cold-extracted coffee instead of espresso. They are among the most popular iced coffee drinks in cafes worldwide.