Growing up, I thought cold brew was just regular coffee someone forgot to drink ...
I used to order cappuccinos thinking they were just small lattes, and lattes thinking they were basically large cappuccinos with extra milk. The barista would give me this look like I’d just asked what the difference between a car and a truck was, but nobody ever bothered to explain it to me. After years of getting random drinks that sometimes matched what I wanted and sometimes didn’t, I finally decided to figure out what all these Italian names actually mean.
Turns out the world of espresso drinks is way more logical than it seems, once you understand the basic building blocks. Every drink on the menu is just different combinations of espresso, steamed milk, and milk foam in various proportions. The trick is knowing which combination gives you the flavor and texture you’re actually looking for.
All of these drinks start with espresso – coffee brewed by forcing hot water through finely ground coffee at high pressure for about 25-30 seconds. This creates a concentrated coffee base with a layer of golden crema on top.
Regular drip coffee won’t work as a substitute because espresso has a completely different flavor profile and concentration. It’s more intense, less acidic, and has that rich, syrupy body that can stand up to milk without getting lost.
The quality of the espresso shot makes or breaks every drink that follows. A properly pulled shot should taste balanced – sweet, slightly bitter, with some acidity but not sour. If the espresso tastes bad on its own, adding milk won’t fix it.
A traditional cappuccino is equal parts espresso, steamed milk, and milk foam – usually about 1/3 each in a 6-ounce cup. The key is that thick layer of microfoam on top, which should be dense enough to support a sprinkle of cocoa powder without it immediately sinking through.
The milk in a cappuccino is steamed to create microfoam throughout, not just foam on top. This gives the drink a velvety texture that’s different from just adding foam to regular hot milk. When done right, the foam and milk integrate with the espresso to create something that’s stronger than a latte but smoother than straight espresso.
I used to think cappuccinos were supposed to be dry and foamy, but good cappuccino foam is actually creamy and thick, not light and airy like whipped cream. The Italian standard is quite small – about 5-6 ounces total – which keeps the coffee flavor prominent.
American cappuccinos are often larger and milkier than traditional Italian ones, which is why you might get something that tastes more like a small latte when you order a cappuccino at chain coffee shops.
A latte is mostly steamed milk with espresso and just a thin layer of foam on top. The ratio is usually about 1 part espresso to 3 parts steamed milk, served in an 8-12 ounce cup depending on where you are.
The milk in a latte is steamed to be creamy and smooth, but without the thick microfoam that defines a cappuccino. You want just enough foam to create latte art if the barista is so inclined, but not enough to significantly change the drink’s texture.
Lattes are the most milk-forward of the espresso drinks, which makes them popular with people who want the coffee flavor without intensity. The large amount of milk also makes lattes a good vehicle for flavored syrups – vanilla lattes, caramel lattes, and so on.
The downside of lattes is that bad ones can taste like coffee-flavored milk rather than coffee enhanced by milk. The espresso needs to be strong enough to cut through all that dairy, or you end up with something bland and disappointing.
Traditional macchiato is just espresso “marked” with a small dollop of foamed milk – maybe a tablespoon at most. It’s served in a small cup, similar in size to a cappuccino but with much less milk.
The point of a macchiato is to slightly soften the intensity of espresso without masking its flavor. It’s for people who find straight espresso too strong but don’t want a milk-heavy drink.
What most American coffee shops call a “macchiato” – especially the caramel macchiatos that are popular at chains – bears no resemblance to traditional macchiato. Those drinks are basically flavored lattes served upside down, with the espresso poured on top instead of bottom.
If you order a macchiato at a specialty coffee shop and get something that looks like a shot of espresso with a tiny bit of foam, that’s actually correct. If you’re expecting something sweet and milky, ask for a caramel latte instead.
Cortado is equal parts espresso and warm milk, served in a small glass – usually about 4 ounces total. The milk is steamed but not foamed, creating a drink that’s stronger than a latte but smoother than a macchiato.
This drink originated in Spain and has become popular in specialty coffee shops because it hits a sweet spot between coffee strength and milk smoothness. The small size keeps it coffee-focused, while the warm milk takes the edge off the espresso without drowning it.
I discovered cortados when I was looking for something between a cappuccino and a macchiato, and they’ve become my go-to afternoon espresso drink. Strong enough to taste the coffee, smooth enough to drink quickly, small enough not to fill me up.
Flat white is similar to a cortado but typically served in a larger cup – about 5-6 ounces. It’s double espresso with steamed milk and little to no foam. The milk is “flat” – hence the name – meaning it’s steamed to be creamy without creating the microfoam you’d find in a cappuccino.
The flat white was developed in Australia and New Zealand as an alternative to the large, milky lattes that were popular elsewhere. It maintains a strong coffee flavor while still being smooth and approachable.
Some coffee shops make flat whites that are indistinguishable from small lattes, but properly made flat whites should have a more intense coffee flavor and silkier milk texture.
Americano is just espresso shots topped with hot water, creating something similar in strength to drip coffee but with espresso’s distinct flavor profile. The ratio is usually 1 part espresso to 2 parts hot water, though this varies by preference.
Legend has it that American soldiers in Italy during World War II found espresso too strong and asked for it to be diluted with hot water. Whether that’s true or not, Americanos are popular with people who want espresso flavor in a larger, less intense format.
The key to good Americano is adding the water to the espresso, not the other way around. This preserves the crema and prevents the espresso from getting too diluted too quickly.
Mocha is essentially a chocolate latte – espresso, steamed milk, and chocolate syrup or powder, usually topped with whipped cream. The proportions vary widely depending on where you get it.
Good mochas balance the coffee and chocolate so neither dominates. Bad ones taste like hot chocolate with a vague coffee aftertaste. The quality of both the espresso and the chocolate makes a huge difference in the final result.
Mochas are popular as an introduction to coffee drinks for people who are used to hot chocolate or sweet beverages. They’re also a decent dessert substitute if you want something indulgent.
The key to getting the espresso drink you want is understanding what you’re looking for in terms of coffee strength and milk texture. Do you want to taste the espresso prominently, or do you want it softened by milk? Do you like thick, creamy foam, or do you prefer smooth, thin milk?
If you want strong coffee flavor: try macchiato, cortado, or flat white If you want smooth and milky: go for latte or cappuccino If you want something in between: cortado or flat white are good options If you’re not sure: ask the barista what they recommend based on your preferences
Don’t be afraid to ask questions about how a particular shop makes their drinks. Coffee shops often have their own interpretations of these classics, and what they call a cappuccino might be different from what you expect.
The biggest difference between these drinks often comes down to how the milk is prepared. Properly steamed milk should be sweet, creamy, and integrated with the espresso, not just hot milk poured on top of coffee.
Good baristas understand that different drinks require different milk textures, and they’ll adjust their steaming technique accordingly. Bad baristas just make one type of foamy milk and use it for everything, which is why cappuccinos and lattes can taste so similar at some places.
If you’re making these drinks at home, investing in a good milk steamer or learning to use a French press to foam milk can make a huge difference in your results. The espresso might be the foundation, but the milk texture is what makes each drink distinctive.
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