Overview

A latte, often called caffè latte in Italian, is a popular espresso-based beverage made by combining one or more shots of espresso with a larger volume of steamed milk and a small layer of milk foam. It is served hot or iced and is widely available in cafés and coffee shops. The word "latte" simply means "milk" in Italian, which reflects the drink's defining ingredient.

Characteristics and composition

Compared with some other espresso drinks, a latte contains more milk and less foam, producing a creamier, smoother texture. Baristas often pour the steamed milk so that a thin microfoam cap forms, which is well suited to creating latte art — decorative patterns on the surface. Typical elements are concentrated coffee from espresso, steamed whole or reduced-fat milk, and a light layer of foam.

History and development

The concept of coffee with hot milk has long roots in European coffee culture, but the modern café-style latte as served in many Western coffee shops developed alongside the specialty coffee movement. Techniques for steaming milk and pouring artful patterns became more prominent in late 20th-century coffeehouse culture, spreading internationally as espresso machines and barista skills became common.

Preparation and serving

To prepare a latte, a barista extracts an espresso shot, steams milk to create a velvety texture, and combines them so the espresso is integrated with the milk rather than sitting on top. Lattes may be served in ceramic cups or tall glasses and are often sweetened or flavored with syrups. For a cold version, iced latte is made with chilled milk and poured over ice.

Variations and common examples

  • Latte macchiato: steamed milk "marked" with a small amount of espresso, often layered by appearance.
  • Mocha: a latte with added chocolate or cocoa for a sweeter, richer flavor.
  • Iced latte: cold milk and espresso over ice, frequently sweetened or flavored.
  • Flavored lattes: syrups such as vanilla, caramel or seasonal spices are commonly added.

Distinctions and notable points

A latte differs from a cappuccino primarily by its milk-to-espresso ratio: the cappuccino has more foam and less milk. It also differs from a flat white, which generally has a thinner layer of foam and a stronger coffee presence. Preferences for strength, milk type, and serving style vary by region and café. For broader context on coffee types and brewing methods, consult general resources about coffee.