A latte is espresso mixed with a large amount of steamed milk and finished with a thin layer of foam, producing a smooth, mild, milk-forward coffee.
The name comes from the Italian caffe latte, which simply means coffee and milk. In most English-speaking cafes, ordering a latte gets you the espresso-based drink described here rather than a glass of plain milk.
What goes into a latte
A latte has three components: one or two shots of espresso, steamed milk, and a small cap of microfoam. The steamed milk makes up most of the volume, which is why the drink tastes creamy and gentle rather than sharp. A common guideline is about one part espresso to three or more parts milk, topped with roughly a centimeter of foam. Because milk dominates, the quality of the milk texturing matters as much as the espresso.
How a barista builds one
The steps are straightforward once the espresso is ready:
- Pull the espresso: Brew one or two shots directly into the serving cup.
- Steam the milk: Use a steam wand to heat milk to about 60 to 65 degrees Celsius (140 to 150 degrees Fahrenheit) while introducing a little air for a silky, glossy texture.
- Combine: Pour the steamed milk into the espresso, holding back the foam at first so the liquids blend.
- Finish: Let the thin foam layer settle on top, optionally forming latte art.
The goal is a uniform, velvety milk with tiny bubbles, not the stiff, dry foam you would want in a cappuccino.
Latte versus other milk drinks
Most milk-based coffee drinks are the same two ingredients in different proportions. The table below shows how a latte compares.
| Drink | Milk amount | Foam | Character |
|---|---|---|---|
| Latte | High | Thin | Mild, creamy |
| Cappuccino | Medium | Thick, airy | Stronger, lighter texture |
| Flat white | Lower | Very thin microfoam | Espresso-forward, smooth |
| Cortado | Low | Minimal | Balanced, small |
If you prefer a bolder coffee taste, a flat white or a cortado uses less milk and lets the espresso come through. If you want the coffee flavor without much milk at all, an Americano is espresso and hot water. Understanding the shared base helps you adjust any order.
How much caffeine is in a latte?
Caffeine comes from the espresso, not the milk, so a latte has as much caffeine as the shots inside it. A single-shot latte holds about 63 mg on average, and a double-shot version roughly 126 mg, based on USDA figures for espresso. Adding more milk makes the drink larger and milder in taste but does not raise the caffeine. For a fuller comparison across coffee styles, see our guide on how much caffeine is in a cup of coffee.
Milk choices and variations
Any milk works. Whole dairy milk foams easily and tastes rich, while lower-fat milk produces lighter foam. Plant milks vary: barista-style oat and soy versions are formulated to steam and foam well, whereas some almond milks can be thin or split when heated. Flavored lattes add syrups such as vanilla or caramel, and a pumpkin spice latte is a seasonal example. An iced latte pours espresso over cold milk and ice instead of steamed milk; if you are weighing chilled options, our comparison of cold brew versus iced coffee covers how those differ from an iced latte.
Getting the milk texture right
The quality of a latte lives in the milk. Good steamed milk for a latte is glossy and smooth, with bubbles so fine they are almost invisible, sometimes described as microfoam or wet paint. Overheating is the most common mistake: milk scalded past about 70 degrees Celsius (158 degrees Fahrenheit) tastes flat and loses sweetness, and it cannot be re-steamed well. Introduce only a little air at the start of steaming for that thin foam layer, then submerge the wand to create a swirling whirlpool that blends the bubbles evenly. Pouring technique matters too: start higher to mix the milk into the espresso, then lower the pitcher near the surface to float the foam and, if you like, form latte art.
Common latte variations
Because the base is so simple, cafes offer many spins on it. A flavored latte adds a pump or two of syrup such as vanilla, hazelnut, or caramel. A mocha adds chocolate, sitting between a latte and hot chocolate. A chai latte or matcha latte swaps espresso for spiced tea or green tea powder, so despite the name it may contain no coffee at all. Seasonal versions like the pumpkin spice latte simply layer a spiced syrup into the standard build. Ordering an extra shot boosts the coffee flavor and caffeine without changing the milky character much. If you want the same milky comfort cold, an iced latte and a cold-brew latte are both options, though they taste different because cold brew is steeped rather than pulled as espresso.
Making a latte at home
You do not strictly need a full espresso setup. Brew a strong, concentrated coffee with a moka pot or Aeropress, then froth warm milk with a handheld frother, a French press pumped up and down, or even a sealed jar shaken and briefly microwaved. Pour the milk into the coffee, hold back the foam, and top it off. The result will not match a cafe machine, but it captures the milk-forward balance that defines the drink.
At its core, a latte is a forgiving, adaptable drink: espresso for backbone, plenty of steamed milk for smoothness, and a light foam finish. Adjust the number of shots and the type of milk, and you can tune it from mild and comforting to noticeably stronger.
