A latte (short for “caffè latte”) is a shot of espresso combined with steamed milk and a thin layer of microfoam — typically 1–2 espresso shots with 6–8 oz of milk, giving a smooth, mildly coffee-flavored drink.
It is the most popular espresso-based drink in most coffee shops worldwide and one of the easiest to make at home once you can steam milk.
How Is a Latte Made?
A traditional latte has three components:
- Espresso — 1 shot (single, 1 oz) or 2 shots (double, 2 oz) as the base
- Steamed milk — 5–6 oz of milk heated to 140–155°F with a fine, silky texture (not stiff froth)
- Microfoam — a thin layer (about 5 mm) of velvety foam poured on top
The milk is the defining feature. Unlike a cappuccino (with dry, airy foam) or a flat white (with less milk), latte milk is steamed to a smooth, glossy consistency sometimes called “wet foam” or microfoam. Good microfoam should look like poured cream and integrate with the espresso rather than sitting on top as a separate layer.
Latte vs. Café Latte
“Latte” and “café latte” are the same drink. In Italian, caffè latte means “coffee milk.” Outside Italy, “latte” became shorthand for the full name. Inside Italy, ordering “a latte” typically gets you a glass of plain cold milk — you’d need to say “caffè latte” to get the espresso version.
Espresso-to-Milk Ratios
The standard ratio for a café latte varies slightly by market and cup size:
| Format | Espresso | Milk | Total |
|---|---|---|---|
| Short latte (8 oz) | 1 shot (1 oz) | 6–7 oz | 7–8 oz |
| Standard latte (12 oz) | 2 shots (2 oz) | 9–10 oz | 11–12 oz |
| Large latte (16 oz) | 2 shots (2 oz) | 13–14 oz | 15–16 oz |
| Ristretto latte | 1 ristretto (0.5 oz) | 5–6 oz | ~6 oz |
The higher milk-to-espresso ratio (compared to a cortado or macchiato) makes lattes milder and creamier. This is why lattes are often a starting point for people transitioning from drip coffee to espresso drinks.
What Does a Latte Taste Like?
A well-made latte tastes creamy and mildly sweet from the natural lactose in heated milk, with a gentle espresso undertone. The espresso flavor is present but not sharp or bitter — the milk softens and balances it.
The flavor profile shifts significantly with:
- Roast level: Light-roast espresso creates a brighter, fruitier latte; dark roast gives a more chocolatey, robust taste
- Milk type: Whole milk produces the creamiest result; oat milk adds subtle sweetness; almond milk tastes nuttier and thinner
- Steaming quality: Overheated milk (above 165°F) tastes scalded and slightly sweet from caramelization; well-steamed milk at 145–155°F is silky and neutral
Types of Lattes
The basic latte is endlessly customizable. Common variations include:
Flavored Hot Lattes
- Vanilla latte — vanilla syrup added to espresso before steaming
- Caramel latte — caramel sauce or syrup, often salted
- Hazelnut latte — hazelnut syrup, pairs well with dark-roast espresso
- Lavender latte — lavender syrup, floral and slightly herbal
- Pistachio latte — pistachio paste or syrup, toasty and slightly sweet
- Honey latte — honey instead of sugar syrup, raw or acacia honey works best
- Cinnamon dolce latte — cinnamon brown sugar syrup, Starbucks copycat
- Cardamom latte — Middle Eastern-inspired with ground or syrup cardamom
- Maple latte — real maple syrup, naturally sweet without a cloying aftertaste
Iced and Cold Lattes
- Iced latte — espresso poured over ice, topped with cold milk (no steaming)
- Iced matcha latte — matcha powder + cold milk + ice (no espresso needed)
- Brown sugar shaken espresso — shaken with brown sugar syrup and ice
Specialty Milk Lattes
- Spanish latte — sweetened condensed milk replaces the milk entirely
- Taro latte — taro root paste + milk, purple-hued
- Black sesame latte — roasted black sesame paste, nutty and slightly bitter
- Coconut latte — coconut milk or coconut syrup with espresso
- Horchata latte — rice milk infused with cinnamon
Non-Coffee Lattes
Some “lattes” contain no espresso and use other flavor bases:
- Matcha latte — matcha green tea powder + steamed milk
- Latte macchiato — espresso poured into steamed milk (reversed order), giving a layered look
Latte vs. Other Coffee Drinks
| Drink | Espresso | Milk | Foam | Size |
|---|---|---|---|---|
| Latte | 1–2 shots | 6–8 oz steamed | Thin microfoam (~5 mm) | 8–16 oz |
| Cappuccino | 1–2 shots | 2–3 oz steamed | Thick dry foam (~2–3 cm) | 5–6 oz |
| Flat white | 2 shots (ristretto) | 3–4 oz steamed | Thin microfoam | 5–6 oz |
| Cortado | 1–2 shots | 1–2 oz steamed | None | 4 oz |
| Macchiato | 1 shot | Dash of foam | Just foam | 2–3 oz |
| Breve | 1–2 shots | Half-and-half steamed | Light foam | 8 oz |
Key takeaway: If you want more milk relative to espresso → latte. More coffee-forward → flat white, cortado, or cappuccino. Just espresso with a foam mark → macchiato.
Latte vs. Cappuccino
The most common comparison. The cappuccino vs. latte difference comes down to foam texture and milk volume:
- Cappuccino is equal parts espresso, steamed milk, and thick foam — smaller, stronger, drier
- Latte has much more steamed milk and only a thin layer of microfoam — larger, creamier, milder
Latte vs. Flat White
Flat white vs. latte: a flat white uses less milk than a latte and is usually made with ristretto shots (shorter, more concentrated extraction), making it more espresso-forward despite its similar appearance.
How to Make a Latte at Home
You need an espresso machine with a steam wand, or a standalone milk frother that produces microfoam (not just stiff foam).
Ingredients (12 oz double latte)
- 2 shots of espresso (about 2 oz / 60ml)
- 9–10 oz whole milk (or your preferred non-dairy milk)
Steps
- Pull 2 espresso shots into a preheated 12 oz cup
- Steam the milk: Purge the wand, submerge just below the surface, angle the pitcher to create a whirlpool. Keep the tip near-but-not-touching the surface until volume increases by ~20%, then submerge deeper to heat. Target 145–155°F
- Tap and swirl the pitcher on the counter to break any large bubbles, then swirl gently to integrate
- Pour the milk over the espresso in a slow, steady stream, starting high to incorporate, then lowering the pitcher to guide the thin layer of foam on top
- Serve immediately
The quality of your steamed milk matters more than anything else. See our milk steaming guide for detailed technique.
No steam wand? See how to froth milk without a frother — a French press works well for a latte’s texture.
Frequently Asked Questions
Are lattes stronger than regular coffee? It depends on what you compare. A single-shot latte (1 oz espresso + 7 oz milk) has less caffeine than a standard 8 oz drip coffee (~95mg). A double-shot latte (2 espresso shots) has more caffeine (~128mg) than a cup of drip. Espresso is more concentrated per ounce but is consumed in much smaller volumes. See our espresso caffeine guide for full data.
Is a latte just coffee and milk? Essentially, yes — but the preparation matters. The espresso must be properly extracted, and the milk must be steamed to microfoam (not just warmed or frothed stiffly). “Just coffee and milk” doesn’t capture the texture difference that makes a great latte distinct from a flat cup of coffee with milk poured in.
What is a latte vs. a cappuccino? A latte has more steamed milk (6–8 oz) and thin microfoam. A cappuccino is smaller (5–6 oz total) with equal parts espresso, steamed milk, and thick, airy foam. Cappuccinos are stronger-tasting, drier in texture, and traditionally consumed smaller. Lattes are milder, creamier, and larger. Full comparison: cappuccino vs. latte.
Why do people drink lattes? The mild, creamy flavor makes lattes accessible for people who find straight espresso too intense. The large milk volume dilutes the bitterness, and the natural sweetness from steamed milk means many people drink lattes without added sugar. They also take well to flavored syrups, making them the most customizable espresso drink on most café menus.