Cappuccino, latte macchiato, flat white... Have you ever ordered randomly, hoping you'd like it? No judgment, we've all been there. These espresso-based milk drinks come (almost) all from Italy, yet the differences between them remain unclear for many.
Good news: it's not rocket science. Once you understand the coffee-to-milk ratios and the type of foam, everything becomes crystal clear. And most importantly, you'll finally know what to order based on your mood.
In this guide, we'll explain the great classics, their variations, and how to make them at home with really good coffee. Because a cappuccino with freshly roasted specialty coffee has nothing to do with what you drink at a café terrace.
Quick note before we start: we're talking about milk-based drinks here, not the "café gourmand" served at restaurants with three petit fours. That's a different topic.
The Great Italian Classics
The Cappuccino
The cappuccino is THE reference. The one everyone knows, but few actually know how to make properly.
Composition: An espresso (25-30ml) topped with hot milk and thick, creamy foam. Classic ratio: about 1/3 coffee, 2/3 foamed milk.
What makes it unique: Its foam. Firm, dense, almost velvety. It forms a distinct layer on top of the milk, and it's what gives the cappuccino its character. When you drink it, you first pass through this delicate foam before reaching the intensity of the espresso underneath.
The cappuccino is traditionally served in a low, wide cup, ideal for latte art. You know, those leaf or heart designs that baristas draw on your foam.
In Italy, cappuccino is drunk in the morning. Never after a meal. Italians find it too heavy for digestion. But 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
Latte Macchiato: Softness in Three Layers
"Latte macchiato" literally means "stained milk." That's exactly what it is: lots of milk, just stained with a bit of coffee.
Composition: Three distinct layers. At the bottom, hot milk. In the middle, the espresso that slides between the two. On top, a thin layer of foam.
What makes it unique: The visual first. Served in a tall transparent glass, you clearly see the three strata. And taste-wise, the milk's softness dominates. The coffee is there, but in the background.
The latte macchiato is the ideal drink for those who want the taste of coffee without the intensity. A gentle gateway into the world of coffee.
→ See our latte macchiato recipe
Latte Macchiato vs Cappuccino: What Are the Differences?
Cappuccino or latte macchiato? These two Italian drinks are often confused. Understandable, they both contain coffee and foamed milk. But the similarities end there.
Cappuccino vs. Latte Macchiato Comparison Table
| Criteria | 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 |
| Container | Low, wide cup | Tall transparent glass |
| Coffee intensity | Medium to strong | Light |
| Foam texture | Thick and creamy | Thin layer on surface |
| Total volume | ~150ml | ~250-300ml |
How to Choose Between the Two?
You want to taste the coffee? Get a cappuccino. The espresso is at the heart of the drink, the milk softens it without overpowering it.
You prefer the softness of milk? The latte macchiato is made for you. It's a milk drink first and foremost, with just a touch of coffee to enhance the taste.
Depending on the moment: The cappuccino works well in the morning to get started. The latte macchiato goes better in the afternoon, as a comforting break.
In both cases, 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 family of milk coffees doesn't stop at cappuccino and latte macchiato. Here are the other members of the clan.
Caffè Latte
Not to be confused with latte macchiato.
Composition: An espresso extended with lots of hot milk, and very little (or no) foam.
What makes it unique: It's the "raw" version of café au lait. No layers, no elaborate foam. Just coffee and milk mixed. In Italy, it's the breakfast drink par excellence, often served in a bowl.
The caffè latte has a more pronounced taste than the latte macchiato because the coffee and milk are actually mixed, not layered.
→ See our caffè latte recipe
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 conquered coffee shops worldwide.
Composition: A double espresso with microfoam milk. Less milk than a latte, finer foam than a cappuccino.
What makes it unique: The perfect balance between coffee intensity and milk creaminess. The foam is "micro-textured," meaning ultra fine and velvety, almost silky. It blends with the coffee rather than staying on the surface.
The flat white is for those who find the cappuccino too foamy and the latte too milky. A sweet spot that puts the espresso front and center.
For a successful flat white, you need a quality espresso. It's the star. Our espresso machines are perfect for that.
→ See our flat white recipe
Summary of Differences: Cappuccino, Latte, Flat White
| Drink | Foam | Coffee Intensity | Volume | For Whom? |
|---|---|---|---|---|
| Cappuccino | Thick and firm | Medium | ~150ml | Lovers of coffee/foam balance |
| Caffè Latte | Absent or very thin | Medium to strong | ~250ml | Fans of classic café au lait |
| Latte Macchiato | Thin, on surface | Light | ~300ml | Those who prefer milk |
| Flat White | Velvety microfoam | Strong | ~150ml | Purists of creamy espresso |
Making These Drinks at Home
Good news: you don't need to be a barista to make a successful cappuccino or flat white at home.
What You Need
A good espresso. That's the foundation of everything. Without quality espresso, your drink will be bland. Go for freshly roasted coffee, ideally ground just before extraction.
A machine capable of frothing milk. Manual espresso machines with steam wands give you total control over your foam. That's how baristas work.
Fresh whole milk. The fat in milk helps create a smooth and stable foam. Skim milk froths too, but the texture is less creamy.
Mistakes to Avoid
- Milk too hot: Above 70°C (160°F), milk proteins break down and the foam becomes grainy
- Poor quality coffee: Even drowned in milk, you can tell
- Too airy foam: For a flat white or latte art, you want microfoam, not bubble bath
Cappuccino, latte macchiato, flat white... now you know what differentiates them. It's not just a question of name, it's a question of proportions, foam, and intensity.
The most important thing remains the quality of your espresso. With freshly roasted specialty coffee, even a simple cappuccino becomes an experience. And that's something no vanilla syrup can replace.
Your turn. Test, experiment, find your favorite drink. And if you want to go further, our extraction guides are here to help.
FAQ: Common Questions About Milk Coffees
What's the difference between a cappuccino and a macchiato?
The cappuccino contains lots of foamed milk (about 2/3 of the drink). The macchiato (espresso macchiato) is just an espresso "stained" with a spoonful of milk foam. Much more intense. Not to be confused with latte macchiato, which is the opposite: milk stained with coffee.
Is latte macchiato stronger than cappuccino?
No, it's the opposite. Latte macchiato contains proportionally less coffee and more milk. It's a softer drink, ideal if you find cappuccino too intense.
Can you make a cappuccino without a machine?
Yes, but it's more complicated. You can make an espresso with an Italian coffee maker (moka pot) and froth your milk in a shaken jar then microwaved, or with a small electric frother. The result won't be identical to a real espresso machine, but it works in a pinch. Check out our Italian coffee maker guide.
What coffee for a beginner?
If you're discovering coffee, start with a latte macchiato. The milk's softness makes the drink accessible, and you can gradually reduce the amount of milk to get used to coffee's intensity.
For beans, our 10AM is a good starting point: a 100% Arabica from Guatemala, velvety and aromatic, which works very well in milk drinks.
What coffee to use for a cappuccino?
A coffee with body and a certain intensity. The espresso must "cut through" the milk. Our blends like 05AM or 04PM are perfect for that: enough character to stand out, enough balance to not become bitter.
