Cappuccino, latte macchiato, flat white… Ever ordered one at random and hoped for the best? No judgement, we've all been there. These espresso-and-milk drinks (nearly) all come from Italy, and yet for a lot of people the differences between them are still a bit of a blur.
Good news: it's not rocket science. Once you understand the coffee-to-milk ratio and the type of foam, it all falls into place. And above all, you'll finally know what to order depending on your mood.
In this guide, we walk you through the great classics, their variations, and how to make them at home with properly good coffee. Because a cappuccino made with freshly roasted specialty coffee is nothing like what you get at the average high-street chain.
A quick note before we start: we're talking about milky coffee drinks here, not the French "café gourmand" that restaurants serve with three mini desserts. That's another story.
The great Italian classics
The cappuccino
The cappuccino is THE benchmark. Everyone knows it, but few people really know how to make it.
What's in it: an espresso (25-30 ml) topped with hot milk and a thick, creamy foam. Classic ratio: roughly 1/3 coffee, 2/3 foamed milk.
What makes it special: the foam. Firm, dense, almost velvety. It forms a distinct layer above the milk, and it's what gives a cappuccino its character. When you drink it, you go through that delicate foam first before reaching the intensity of the espresso underneath.
A cappuccino is traditionally served in a low, wide cup, ideal for latte art. You know, those leaves and hearts baristas draw on your foam.
In Italy, cappuccino is a morning drink. Never after a meal. Italians find it too heavy for the digestion. But hey, you don't have to follow the rules to the letter.
Cappuccino variations:
- Cappuccino scuro (dark): more coffee, less milk
- Cappuccino chiaro (light): the opposite, milder
- Cappuccino con cacao: with a pinch of cocoa on the foam
→ See our recipe for the perfect cappuccino
The latte macchiato: softness in three layers
"Latte macchiato" literally means "stained milk". And that's exactly what it is: lots of milk, just stained with a little coffee.
What's in it: three clearly separate layers. Hot milk at the bottom. Espresso in the middle, slipping in between. A thin layer of foam on top.
What makes it special: the look, first of all. Served in a tall clear glass, you can see the three layers clearly. And in terms of taste, the softness of the milk dominates. The coffee is there, but in the background.
The latte macchiato is the ideal drink for anyone who wants the taste of coffee without the intensity. A gentle way into the world of coffee.
→ See our latte macchiato recipe
Latte macchiato vs cappuccino: what's the difference?
Cappuccino or latte macchiato? These two Italian drinks are often confused. Understandably, since both contain coffee and foamed milk. But that's where the similarities end.
Cappuccino vs latte macchiato comparison table
| Criterion | Cappuccino | Latte macchiato |
|---|---|---|
| Base | Espresso | Milk |
| Coffee/milk ratio | 1/3 coffee, 2/3 milk | 1/6 coffee, 5/6 milk |
| Number of layers | 2 | 3 |
| Served in | Low, wide cup | Tall clear glass |
| Coffee intensity | Medium to strong | Light |
| Foam texture | Thick and creamy | Thin layer on top |
| Total volume | ~150 ml | ~250-300 ml |
How to choose between the two
Want to taste the coffee? Go for a cappuccino. The espresso is at the heart of the drink, and the milk softens it without drowning it.
Prefer the softness of milk? The latte macchiato is for you. It's a milk drink first and foremost, with just a touch of coffee to lift the flavour.
Depending on the time of day: a cappuccino works well in the morning to get going. A latte macchiato is better in the afternoon, as a comforting break.
Either way, the quality of your espresso makes all the difference. A freshly roasted specialty coffee completely transforms these drinks.
Cappuccino, latte, flat white: understanding all the differences
The milky coffee family doesn't stop at the cappuccino and the latte macchiato. Meet the rest of the clan.
The caffè latte
Not to be confused with the latte macchiato.
What's in it: an espresso topped up with plenty of hot milk and very little (or no) foam.
What makes it special: it's the no-frills version of coffee with milk. No layers, no elaborate foam. Just coffee and milk, mixed. In Italy it's the breakfast drink par excellence, often served in a bowl.
A caffè latte tastes stronger than a latte macchiato because the coffee and milk are properly mixed rather than layered.
→ See our caffè latte recipe
The flat white: the Australian outsider
The flat white comes from Australia (or New Zealand, depending on who you ask). It's the newcomer that has won over coffee shops all over the world.
What's in it: a double espresso with microfoamed milk. Less milk than a latte, finer foam than a cappuccino.
What makes it special: the perfect balance between coffee intensity and creamy milk. The foam is "microtextured", meaning ultra-fine and velvety, almost silky. It blends into the coffee rather than sitting on top.
The flat white is for anyone who finds a cappuccino too frothy and a latte too milky. A happy medium that puts the espresso front and centre.
For a good flat white, you need a quality espresso. It's the star of the show. Our espresso machines are perfect for the job.
→ See our flat white recipe
Cappuccino, latte and flat white at a glance
| Drink | Foam | Coffee intensity | Volume | Who it's for |
|---|---|---|---|---|
| Cappuccino | Thick and firm | Medium | ~150 ml | Fans of a coffee/foam balance |
| Caffè latte | None or very fine | Medium to strong | ~250 ml | Lovers of classic white coffee |
| Latte macchiato | Fine, on top | Light | ~300 ml | Those who prefer milk |
| Flat white | Velvety microfoam | Strong | ~150 ml | Purists who like a smooth espresso |
Café gourmand vs indulgent coffee drinks: don't mix them up
If you search for "café gourmand" on Google, you'll find two very different things.
The café gourmand (in restaurants): an espresso served with a plate of mini desserts. Mini brownie, crème brûlée in little glasses, macaron, panna cotta… The idea comes from French restaurants and lets you taste several desserts without ordering a whole one.
Indulgent coffee drinks (what we're talking about here): milky coffees, flavoured or not, such as cappuccino, latte macchiato and so on.
Two different worlds, even if the word "gourmand" gets used everywhere. Now you know.
Making these drinks at home
Good news: you don't need to be a barista to make a great cappuccino or flat white at home.
What you need
A good espresso. It's the foundation of everything. Without a quality espresso, your drink will taste flat. Choose a freshly roasted coffee, ideally ground just before brewing.
A machine that can steam milk. Manual espresso machines with a steam wand give you total control over your foam. That's how baristas work.
Fresh whole milk. The fat in the milk helps create a creamy, stable foam. Skimmed milk foams too, but the texture is less creamy.
Mistakes to avoid
- Milk that's too hot: above 70°C, the milk proteins break down and the foam turns grainy
- Poor-quality coffee: even drowned in milk, you can taste it
- Over-aerated foam: for a flat white or latte art, you want microfoam, not bubble bath
Cappuccino, latte macchiato, flat white… now you know what sets them apart. It's not just a question of names, it's a question of ratios, foam and intensity.
What matters most is still the quality of your espresso. With a freshly roasted specialty coffee, even a simple cappuccino becomes an experience. And no vanilla syrup can replace that.
Over to you. Try things, experiment, find your favourite drink. And if you want to go further, our brew guides are there to help.
FAQ: common questions about milky coffees
What's the difference between a cappuccino and a macchiato?
A cappuccino contains a lot of foamed milk (about 2/3 of the drink). A macchiato (espresso macchiato) is simply an espresso "stained" with a spoonful of milk foam. Much more intense. Not to be confused with the latte macchiato, which is the opposite: milk stained with coffee.
Is a latte macchiato stronger than a cappuccino?
No, it's the other way round. A latte macchiato contains proportionally less coffee and more milk. It's a milder drink, ideal if you find cappuccino too intense.
Can you make a cappuccino without a machine?
Yes, but it's trickier. You can make an espresso-style coffee with a moka pot and froth your milk by shaking it in a jar and then heating it in the microwave, or with a small electric milk frother. The result won't be identical to a proper espresso machine, but it does the job. Take a look at our moka pot guide.
Which coffee is best for beginners?
If you're new to coffee, start with a latte macchiato. The softness of the milk makes it approachable, and you can gradually reduce the amount of milk to get used to the intensity of the coffee.
As for beans, our 10AM is a good starting point: a 100% Arabica from Guatemala, smooth and aromatic, which works really well in milky drinks.
Which coffee should you use for a cappuccino?
A coffee with body and a certain intensity. The espresso needs to cut through the milk. Our blends such as 05AM or 04PM are perfect for this: enough character to stand out, enough balance not to turn bitter.
