![]() The latte took an extra few sips to finish. The texture was creamy with a subtle espresso taste throughout the drink. The foam was barely apparent while the steamed milk was apparent in every sip. Each sip had multiple textures, including a light foam layer, a rich milk layer, and a dark espresso taste on the base. The first sip was foam, while the second sip was steamed milk with a clear espresso taste. The cappuccino enters the mouth in distinct layers. Lattes are casual coffee drinks enjoyed across the morning. Most lattes are 12-ounce drinks with two ounces of espresso, eight ounces of steamed milk, and two ounces (or less) of milk foam. Lattes are usually served as large drinks. The three layers are barely noticeable in a latte. The steamed milk layer gives the latte a subtle espresso taste and creamy texture. The steam wand should be closer to the bottom of the milk jug to evenly stretch the milk. The steamed milk is stretched with a small amount of aeration, so the milk blends with the espresso. The milk foam layer is only finger width.Ī latte is all about steamed milk. A typical ratio is ~20% espresso, ~70% steamed milk, and ~10% milk foam. Bigger drinks have a higher proportion of milk. Where a cappuccino is an even ratio of three ingredients, a typical latte will have an espresso to milk ratio between 1-to-5 and 1-to-4 depending on the size of the drink. Lattes have a much thicker layer of steamed milk and a thin layer of milk foam on top. The latte starts with a double shot of espresso like a cappuccino. If you ask for a “latte” in Italy, expect a cup of milk! Ask for a caffe latte in Italy to get the typical latte drink from a Starbucks. The word latte translates to “milk” in Italian. The other origin story is cappuccino comes from the Vienna coffee drink kapuziner, where milk foam was added to coffee.Įither way, the cappuccino stands for a foamy coffee drink with a light brown color. The problem with this narrative is the Capuchin monks pre-date espresso by a few hundred years. The most common story is the word cappuccino comes from the Capuchin monks in Italy whose hooded robes, the cappuchio, matched the brown color of espresso mixed with milk foam. ![]() The origin of the name cappuccino is under some debate. The drink is meant to be finished quickly – local Italians will finish their cappuccino within a few sips to start the day! If the spoon rests on top of the cappuccino, the milk foam is the right thickness and density.Ī cappuccino is a small drink with six ounces of volume, less than a cup of coffee. Lay a teaspoon flat on top of the cappuccino. The “spoon test” is a way to check the construction of a cappuccino. The barista needs to feel the 1:1 ratio of steamed milk to espresso before placing a milk foam layer on top. The steam wand should be closer to the surface of the milk jug to create dense milk foam. ![]() The milk needs to be steamed longer to create an aerated texture. Making a cappuccino is a test of barista skills. The espresso taste should come through within a few sips. The steamed milk layer shouldn’t overpower the espresso. A good cappuccino milk foam will leave a milk mustache after a big first sip. The foam is airy, yet the milk bubbles should be dense to the point where the foam sticks to a spoon. The foamed milk layer is an important touch for a cappuccino. A cappuccino is prepared with a single shot of espresso, textured milk, and a minimum of 1 centimeter of foam depth.” -Specialty Coffee Association of AmericaĪll cappuccinos have three distinct layers in common: espresso, steamed milk, and milk foam. “A cappuccino…should produce a harmonious balance of rich, sweet milk, and espresso. The Specialty Coffee Association of America broadly defines a cappuccino: The Certified Italian Cappuccino uses a little more steamed milk with 25ml of espresso and 100ml of steamed milk. The common recipe for cappuccino is ⅓ espresso, ⅓ steamed milk, and ⅓ milk foam. Feel free to jump ahead:Ī cappuccino starts with a shot of espresso, followed by a layer of steamed milk, topped with a thick and airy layer of milk foam. Let’s start with each drink then get into the taste test. ![]() The side-by-side comparison from a craft coffee shop made the differences clear. I decided to do a taste test using a cappuccino and latte from Printer’s Row Coffee. Both drinks use a double shot of espresso, steamed milk, and milk foam.Ĭoffee shops prepare each drink differently, making it hard to compare a cappuccino vs latte. A latte has more steamed milk, which gives a creamy texture with a thin layer of milk foam. The main difference is cappuccino has more milk foam and a stronger espresso taste. The cappuccino and latte are two of the most popular orders at coffee shops, but what’s the difference between a cappuccino vs latte? ![]()
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