Introduction:Latte, cappuccino, and flat white are the three most common milk-based coffees in cafés, but do you really know how to tell them apart? This article provides a detailed explanation of the origins, ingredient ratios, milk foam thickness, and flavor profiles of these three classic coffees, helping you make the best choice based on your taste preferences. It also clears up common misconceptions, so you can order with more confidence next time.
Among the many coffee beverages, latte, cappuccino, and flat white can be considered the "three pillars" of restaurants and cafés. All are based on espresso, combined with varying proportions of milk and milk foam to create distinct textures and flavors. But what exactly sets these three seemingly similar coffees apart? How should the ratios be adjusted for the best taste? And what interesting stories lie behind their histories? This article will break it all down for you.
First, all three of these coffees originate from innovative applications of espresso. The term "latte" actually comes from the Italian word "latte," meaning milk. Therefore, Caffè Latte translates directly to "milk coffee," consisting of two shots of espresso, a large amount of steamed milk, and a small amount of milk foam. It is the mildest and most creamy of the three.
As for the "cappuccino," its name originates from the brown habits worn by Capuchin monks in Italy. The white milk foam covering the surface of the coffee resembles the monks’ cowls, hence the name. This coffee is characterized by an even ratio of its three components: one shot of espresso, one part steamed milk, and one part milk foam. As a result, it has the tightest texture, the thickest milk foam—often reaching 1 to 1.5 centimeters, and may even slightly rise above the rim of the cup—creating a rounded, plump appearance.
Finally, there’s the "flat white." Although it has many Chinese translations—including "Fulai Bai," "Aoruibai," and "Ping Bai Coffee"—it actually originated in Oceania, with debates over whether it was invented in Australia or New Zealand. What is certain, however, is that it is a coffee with a more concentrated milk flavor and thinner milk foam than a latte, offering a bolder coffee experience. It uses the heart of two shots of espresso (commonly referred to as ristretto), paired with only about 0.3 centimeters of extremely thin milk foam, creating a smooth texture where coffee and milk are almost fully integrated.
Before diving into a detailed comparison of their specific differences, it’s worth discussing coffee bean selection. To fully showcase the potential of these three coffees, it is recommended to choose a dark-roasted blended coffee, such as a mix of Brazilian, Indonesian, and Vietnamese beans. This blend provides a rich, full-bodied base and abundant crema, not only suitable for making espresso but also adding more layers of flavor to milk-based coffees. Ideal for preparing lattes, cappuccinos, and flat whites, it is stable and expressive.
Looking back at history, the prototype of the cappuccino can be traced back to 18th-century Vienna. At that time, a Pole named Kulczycki, aiming to make coffee more palatable to locals, filtered out the coffee grounds and added honey, spices, and cream to create a rich and smooth beverage. Because the color of the coffee resembled the robes of local monks, it was called "Kapuziner." Later, this practice spread to Italy and, with the popularization of espresso machines, gradually evolved into the cappuccino we are familiar with today, replacing cream with dense milk foam to become the classic version we know.
As for the origin of the flat white, it is related to the introduction of Italian coffee culture to Australia in the 1970s. At that time, Australian consumers began seeking milk drinks with less foam and more prominent coffee flavor, leading to the gradual reduction of milk foam to a level almost flush with the rim of the cup, giving rise to what is called "Flat White," meaning "flat white coffee." This coffee was later promoted by international brands such as Starbucks and gradually gained global popularity, becoming an entry point for many people to experience specialty milk coffees.
So, what are the actual differences in the preparation of these three coffees? First, looking at cup size, a latte generally uses a 300ml wide-mouthed cup, convenient for latte art and enjoyment; a cappuccino uses an 180ml narrow-mouthed cup, which helps concentrate the foam and flavor; the flat white falls between the two, typically around 210ml in a glass or ceramic cup, emphasizing the balance between coffee and milk. In terms of ingredient ratios, a latte uses two shots of espresso with 260ml of milk and a small amount of foam; a cappuccino uses one shot of espresso, 160ml of milk, and thicker foam; the flat white uses two shots of ristretto (the heart of espresso) with 180ml of milk and extremely thin foam.
The most obvious difference lies in the milk foam thickness: the cappuccino has the thickest foam, about 1 to 1.5 centimeters, often "overflowing"; the latte has about 0.5 centimeters, suitable for latte art; the flat white has the thinnest, only about 0.3 centimeters, almost level with the rim of the cup, creating a seamless integration of espresso and milk. This also directly affects the overall flavor profile: the cappuccino has the richest and fullest texture, with strong foam support; the latte is milk-forward, ideal for those who prefer milder coffee; the flat white emphasizes the essence of the coffee itself, with more pronounced acidity, sweetness, and aroma.
Finally, these three coffees are mostly served hot, although they can also be made iced. However, due to the characteristics of the milk foam, iced versions can be affected in overall texture and layering by temperature and dilution. If you want to experience a cold and hot interplay of intense milk coffee, you can try a "Dirty coffee"—pouring freshly extracted espresso directly into cold fresh milk to enjoy the momentary contrast of temperature and flavor.
The above content is compiled by CoffeeHunters, a coffee news website.
