Cappuccino vs Latte vs Macchiato: Which Cup Are You?

If you’re trying out different milk-based espresso drinks, you might be confused by all the options. A Cappuccino is a coffee made with espresso and milk, while a Macchiato is a coffee made with espresso and a small amount of milk. A Latte is a coffee made with espresso and steamed milk.

Confused yet? Even though you may not know what these drinks are, it’s okay to keep reading for some clarification.

Macchiato

Macchiato is an espresso coffee with a small amount of milk, usually foam, added.

Nowadays there are many variations of the macchiato including the caramelly Starbucks one and a “tall macc” with so much milk that it is almost like a miniature latte. However, a macchiato is technically just an espresso with a small amount of milk.

An espresso macchiato is a coffee drink that originates from Italy. If you order this drink outside of Italy, you will most likely get the drink that you are expecting.

Espresso Macchiato Ingredients

1 x 25-milliliter (0.8-ounce) espresso shot
1 ounce of milk froth

Variations Of The Macchiato

Nowadays, a lot of coffee drinks called “macchiato” don’t have much in common with the original recipe.

You can get a “zebra macchiato” or an iced “marble mocha macchiato” at Starbucks. The iced marble mocha macchiato has white mocha on the bottom and an espresso shot on the top. This news might excite those who have a sweet tooth, however it’s not a traditional espresso macchiato.

A latte macchiato is a hot milk espresso drink that is served in a tall glass.

You might enjoy a latte macchiato or a cortado if you want an espresso drink that contains more milk than a macchiato. A cortado is Latin America’s delicious contribution to milk-based espresso drinks.

A latte macchiato is a type of macchiato that is made with hot milk and espresso. It is usually served in a tall glass.

Macchiato Methods and Musings

Since an espresso macchiato is mostly espresso, you want a quality shot. An ideal shot of espresso is made with 7 grams of freshly ground beans, brewed for 25 seconds in a portafilter.

To make the milk froth, you need 10-50 milliliters (between a half to 3.5 tablespoons) to top off an espresso macchiato. The problem is you can’t produce decent froth with anything less than about 7 fluid ounces. A doppio espresso macchiato only requires half the amount of coffee beans.

Absolutely do not throw out fresh milk or froth the same milk twice. This is not good news, no matter how you look at it.

Super automatic espresso machines don’t completely solve the problem. Approximately the first 1.5 ounces of foam that comes out of the milk system is typically watery and has an irregular consistency. Shudder. It’s best to use about 3.5 ounces here too.

Scoop the froth from the center of the glass using a teaspoon and place it in the center of the cup. Add half the weight of your espresso in foam to your scale. This means that for a 25 gram shot, you would add about 12 grams of froth.

Cappuccino

Cappuccino is a popular coffee drink that consists of espresso and steamed milk topped with milk foam.

The name “cappuccino” comes from the Roman Catholic order of Capuchin monks. Coffee first appeared on café menus in 18th-century Vienna and it resembled the robes worn by monks.

A common way to serve this food is by adding a dusting of shaved or powdered chocolate on top, which comes from the Viennese custom of adding ground spices.

Variations Of The Cappuccino

A cappuccino typically consists of coffee, milk, and foam in a 1:1:1 ratio, though this varies depending on where it is made. The amount of milk to foamed milk in a cappuccino determines if it is “dry” or “wet”.

A wet cappuccino contains more hot milk than a dry cappuccino. In many places, cappuccinos are dusted with cocoa powder.

The flat white is a coffee drink that has less milk than a cappuccino and doesn’t have foam on top.

The amount of milk and froth in your cappuccino can create a wet, dry, or bone-dry drink. Dry cappuccino is coffee with very little milk or no milk at all. It will not leave you feeling horribly parched.

Bone dry Cappuccino: no milk is added to the shot, just a generous helping of froth.
Dry Cappuccino: a little bit of milk, but the white stuff is mostly microfoam. Since froth is more air than milk, expect a bump in espresso flavor.
Wet Cappuccino increases the steamed milk quotient over the froth, producing a sweeter, creamier drink.
Super wet Cappuccino is a flat white in all but name since the cup is almost filled with milk and then topped with a little froth.

The Certified Cappuccino Recipe

While many sources consider the definition of cappuccino as a 1:1:1 ratio of coffee, milk, and foam, the Istituto Nazionale di Espresso Italiano (INEI) defines Certified Italian Cappuccino as follows:

It begins with 25 ml of espresso
It requires 100 ml of cold milk (3 – 5 degrees C) steamed to a volume of 125 ml
It is to be served in a white porcelain cup with a volume of 150-160 ml
It is to be topped with a visible dome-shaped cap of milk foam

In order to test this hypothesis, we used a La Pavoni machine to make several cappuccinos according to the INEI’s precise specifications.

The cappuccinos here are just like the ones we enjoyed at the Hotel Universo in Lucca, Italy. The barista here adds just a thin layer of foam on top. Sometimes, standards are delicious.

Cappuccino Methods and Musings

There’s also some flexibility in preparation methods. A stove-top moka pot with a milk frother is used by Italians who don’t have serious coffee appliances to make their coffee. The flavour is not as good, but it will still satisfy your craving for a cappuccino.

A super automatic espresso machine makes cappuccino easy. The ironic thing is that these appliances that make specialty coffees at the touch of a button are actually making cappuccinos more popular again.

Many fully automatic machines are designed to produce a foamy consistency that is similar to that of a bubble bath. This can often cause the froth to sit on top of the coffee and then on your upper lip.

You can also make your espresso using an espresso machine and steam wand. To froth milk properly, you will need to practice and also watch some helpful videos. My guide to milk foam can help get you started.

The golden rule: start with cold (refrigerated), fresh milk. Why? The milk won’t get as hot if you wait to add it, giving you more time to build up a stable lather. When the temperature gets too high, the quality of the foam decreases.

A poorly made shot of espresso will not taste very good and will not have the desired flavor balance of deep espresso and slightly sweet steamed milk. A perfect shot of espresso will have the right amount of coffee flavor and will be balanced with just the right amount of sweetness from the steamed milk.

Latte

“Cafe latte” means “coffee milk” in French. Coffees like cappuccino have become very popular all over the world and there are many different ways to make them.

There is no single correct way to make a latte, although there are some great machines that can help you make them. Check out top pick for the best latte machine!

Most coffee shops outside of Italy serve espresso with a lot of steamed milk. Latte can refer to any beverage that contains milk, not just those made with coffee.

However, drinks like this don’t typically contain espresso. despite not meeting the traditional criteria of a latte In Italy, a latte is just a glass of milk.

In Italy, many people make a latte for breakfast by simply brewing coffee in a Bialetti Moka pot and combining it with milk heated on the stovetop. Many coffee shops seem to use a similar style where they don’t take the time to foam the milk.

Latte Recipes Around The World

There are essentially two ways to make a latte: the Italian method and the American method. But there are other variations as well.

The Latte in Italy

To make a café au lait, start by brewing a strong pot of coffee using an espresso machine or moka pot. Then, add heated milk and sugar to taste. Simple, satisfying, and requires no special equipment.

The Latte in America

Push the espresso shot and steamed milk through the coffee to create a rich, creamy drink. Add flavored syrup or sugar (optional), to taste. Top with latte art.

The Latte in France

The café au lait is a coffee with milk served in a large bowl. You can dip your croissant or breakfast baguette in the coffee.

It is generally made with dark filter coffee, not espresso, and is traditionally served tableside by mixing equal parts of coffee and heated milk from two pitchers.

A “red latte” in South Africa is a coffee-like drink made with rooibos tea instead of coffee.

Latte Methods and Musings

I know you think I’m about to do some sort of next-level milk frothing acrobatics. Don’t worry, this one isn’t too finicky. A cappucinatore milk system is a great addition to your standard espresso machine or super automatic espresso machine.

If you’re thinking of getting a fully automatic espresso machine, be aware that not all models can fit tall glasses under the coffee spout. You might need to pour the coffee into another glass before serving. If that is the case, then warming glasses is even more important so you don’t end up with a cold drink.

When it comes to the amount of milk foam, you want there to be a layer of it on top of the drink – but not as much as there would be for a cappuccino. If you’re aiming for milk with the texture of melted ice cream when steaming it with an espresso machine, hold the steam wand just below the surface of the milk.

To make a successful latte, you need to put the espresso into the glass before adding the milk.

Ingredients

And coffee is no different. I believe that you should use the best, freshest and most natural ingredients. Period.

It is important to be mindful of the manufacturer, type, and source of the beans, as well as the roasting process and date. The latter is your lowdown on freshness.

Still shaking your head over what beans are best? The point of milky specialty coffees is to create a flavor profile with fewer sharp edges. To achieve this, balance your choice of beans with the quantity and type of milk you prefer.

You might find that a strong, dark Italian roast coffee with a relatively small amount of milk in a cappuccino is a literal and figurative kick in the teeth.

A milky latte requires coffee with robust notes to pierce through the milk.

As a rule of thumb:

For low-fat dairy or more neutral plant milks (e.g. almond), lighter roasts are a better bet.
If you’re a fan of full-fat, full-protein moo juice and alternatives, such as hazelnut milk, a darker roast will rise to the occasion.

If you want to avoid making foamy saliva instead of frothy milk, remember that protein is key.

This is why skim milk works well for whipping, but not all milk alternatives are able to create volume. Looking for a non-dairy mustache? Check out my guide to the best milk alternatives.

The last two items essential to all types of espresso drink fall under the “ingredients to success” rather than shopping list variety:

Always preheat cups and glasses. Otherwise, smaller drinks, in particular, will be cold before you even get the cup to your lips.
Work fast. You want the milk and coffee to come together quickly to achieve maximum creaminess.

Conclusion

There are many different types of coffee drinks. but In the end, the difference between macchiato, cappuccino, and latte are all about the ratios of coffee to milk:

Macchiato – A shot of espresso with a dollop of milk. Ratio: 90% coffee, 10% milk.
Cappuccino – A shot of espresso with steamed milk and foam. Ratio: 1:2:2 per the INEI, also commonly 1:1:1 outside Italy.
Latte – In Italy, coffee with heated milk. Outside Italy, espresso with lots of steamed milk. Ratio: commonly 15% coffee, 85% milk.