There are a number of classic espresso-based beverages that have been popular among coffee consumers for decades. Three of the most prominent are the latte, the flat white, and the cappuccino.
Read on to learn more about the composition of these classic coffee drinks, and what you should keep in mind when preparing them.
Espresso-based beverages have been popular among coffee drinkers for decades. Three in particular have emerged as the most prominent: the latte, the flat white, and the cappuccino.
While all three of these beverages are made from the same ingredients – espresso and milk – each offers noticeably unique flavours and textures. So, what sets them apart?
Read on to learn more about the composition of these classic coffee drinks, and what you should keep in mind when preparing them.
Even though the makeup of these three drinks is the same, each beverage comes from somewhere different and has its own unique history.
Cappuccinos: A Vienna classic
The cappuccino can actually be traced back to the 19th century coffeehouses of Vienna, where it was named the “kapuziner”. Brewed coffee would be mixed with milk until its color reached a shade of brown similar to the robes of the Capuchin monks – supposedly an indication of “strength”.
However, it wasn’t until the early 1900s, when espresso machines started to become more popular, that the name “cappuccino” was coined. Since then, the espresso-based drink has become a coffee shop staple with its thick layer of milk microfoam.
Lattes: A cultural mix
The latte also traces its origins back to Europe – specifically to late 19th century Italy. The caffè latte was prepared in areas where American tourists often visited, as they were generally unaccustomed to the intense taste of espresso. Steamed, textured milk was added to create a smoother, more palatable coffee beverage.
Flat whites: Of uncertain origins
Unlike the cappuccino and the latte, the flat white doesn’t originate from Europe – instead, it comes from Oceania.
Earliest mentions of a flat white trace back to the 1960s and 1970s, when many Australian consumers ordered espresso-based “white coffees” served “flat.” This essentially meant a long black (espresso poured over a small volume of hot water) with added milk.
However, to this day, there is a fierce debate between Australian and New Zealand cafés over which country first created the iconic flat white:
Coffee professionals from both sides continue to stake their rights over the coffee drink. Its true origin, however, remains contentious.
Throughout the 1960s and 1970s, many Australian consumers ordered espresso-based drinks which were referred to as “white coffees”, served “flat”. This was used to refer to a long black (espresso poured over a small volume of hot water) with added milk.
As previously noted, the milk-to-espresso ratio is one of the most significant differences between the latte, cappuccino, and flat white.
In many cafés around the world, most milk-based coffee drinks are made with around 36g to 40g (1.5oz.) of espresso – a standard “shot” from 18 to 20g of coffee. It is how much milk is mixed with this espresso that changes the end result.
Let's break it down:
The difference between a flat white vs. cappuccino, in particular, highlights an interesting point: It’s not just the volume of the milk that makes the difference—it’s also how you texture it.
The flat white vs. latte vs. cappuccino debate depends on two factors: taste and mouthfeel. Since each coffee drink consists of a different ratio of espresso, steamed milk, and milk foam, those same two ingredients offer different experiences:
Latte – The latte is often seen as the mildest coffee beverage of the three, with flavours subdued by the sweetness of steamed milk. The milk-to-foam ratio is also higher, so while there’s still a small layer of microfoamed milk on top, the overall texture is smoother and creamier.
Flat white – Boasting a stronger coffee taste compared to lattes, flat whites distinguish themselves with a robust balance of steamed milk and espresso. Unlike a cappuccino, however, a flat white’s mouthfeel is noticeably silkier due to the thin layer of steamed milk.
Cappuccino – A bold contrast to both lattes and flat whites, a cappuccino is strictly divided between espresso, steamed milk, and a thick layer of foam. This results in a frothier, layered mouthfeel that many believe creates a more textured and nuanced espresso-based drink.
For flat whites, cappuccinos, and lattes, milk texture is an instrumental part of what makes each beverage unique. The science behind steaming milk lies in how air and heat interact:
As milk is heated, proteins denature and fat molecules surround them, stabilising foam on the steamed milk.
For flat whites and lattes, the goal is to incorporate less air, creating a creamier, approximately 0.2 inch layer of foam.
These SCA guidelines represent the bare minimum levels of foam. Many baristas and consumers interpret the required level of foam differently—which is why the exact ratio will vary depending on where you are in the world.
For all the science behind it, creating latte art at home doesn’t require a barista degree. Ultimately, your milk’s texture is crucial, arguably more so than your pouring technique. Here are a few tips to get you started:
Aim to steam your milk to a smooth foam consistency, which is key to creating sharp and defined patterns.
Use whole milk for a creamier texture that holds shape better. Plant-based options high in fat, such as oat milk, can work as well.
Pour slowly and with precision. Hold the cup at an angle, increasing flow as the cup fills to balance the thicker milk and lighter foam.
With a bit of practice and the right techniques, you’ll be well on your way to crafting café-worthy art from the comfort of your kitchen.
Just as differences in milk volumes and ratios impact the flavour and texture of each beverage, so does the coffee variety itself. Consider a few examples:
Since lattes contain more milk, it's key to use a coffee that can “cut through” the milk’s thick, creamy sweetness. This is especially true since the naturally occurring fats and sugars in milk often mask the flavours inherent to the coffee.
Coffees from South America or Southeast Asia tend to have more pronounced flavour profiles, including:
Nutty and chocolatey notes
Bright fruits and citrus
Heavy earthy or spicy tones
Using beans from these origins may help you punch through the thickness of the latte and stand out.
Central American or African coffees (which are often more delicate and sweet) are often better suited to smaller milk beverages like the flat white and cappuccino.
Look for coffee bean roasts offering palates described as:
Full-bodied, rich, intense
Robust or heavy
Smooth acidity
The key is finding coffee beans that match your desired intensity while complementing the drink’s milk ratio.
What’s one of the best ways to appreciate the differences between a latte, cappuccino, and flat white? That would be making these drinks for yourself.
With a more solid understanding of the ratios, bean choice, and milk steaming techniques, you’re well on your way to brewing barista-quality beverages of your own. Consider these tips to elevate your home brewing:
Opt for fresh and high-quality beans – The fresher, the better. Single-origin or blended Arabica beans roasted within two weeks offer the optimal flavour.
Grind to the right consistency – Espresso-based drinks demand a delicate balance when it comes to grind. Too coarse, and your espresso will be weak; too fine, and it can turn bitter. Consider investing in a burr coffee grinder for consistent results.
Dial in your espresso – Experiment with the coffee-to-water ratio and extraction time to achieve the perfect shot. The ideal extraction time should be around 25-30 seconds, producing a rich, smooth espresso ringed with golden crema.
Master milk steaming – As noted, milk texture is essential to differentiate espresso-based beverages. Develop a feel for fine-textured foam through time and practice, enabling you to craft just the right level of silkiness to crown your coffee.
Whichever you prefer, understanding the nuances of lattes, cappuccinos, and flat whites helps you make more informed decisions. Experiment with different textures, flavours, and coffees to find your perfect beverage.
An often-overlooked detail when making espresso-based drinks is the cup you ultimately sip from. While commercial coffee chains often relegate you to disposable options, an at-home barista need not feel so constrained.
Traditionally, cappuccinos and flat whites are served in a cup meant to precisely fit the amount of coffee served—so between 5 and 6 ozs. This contrasts the approximately 8-12 oz size of a latte, accounting for the greater amount of steamed milk. A wide-mouthed cup is also preferable for an easier pour, particularly when making latte art.
As with all things coffee, these are merely guidelines. The best cup is one that enhances your overall coffee experience, whether that’s a simple mug or a porcelain chalice.
True lattes, cappuccinos, and flat whites can only be made with an espresso machine, which delivers the 9 bars of pressure needed to craft concentrated espresso. The right machine also offers quality-of-life features like:
Built-in grinder – Freshly ground coffee is crucial for good espresso. Espresso machines outfitted with a burr grinder ensure maximum freshness and consistent grind size—essential for proper extraction.
Steam wand – If you plan to make cappuccinos, lattes, or flat whites, consider a machine with a steam wand or automatic milk frother. Steam wands provide more control over creating different textures of milk foam, while automatic frothers do it all for you at the touch of a button.
Automated functions – For added convenience, fully automatic espresso machines handle the entire process for you—from grind measurement to final extraction. Semi-automatic machines handle the grittier details, such as pressure, while still allowing you the freedom to determine brew time.
A reliable machine is the foundation for good espresso—which, in turn, is the foundation for delicious lattes, flat whites, and cappuccinos. Investing in the right machine ensures high-quality coffee while streamlining the brewing process.
While the history and science behind cappuccinos, lattes, and flat whites may be complicated, making them doesn’t have to be.
That’s especially true when you have the right tools.
Sage’s coffee equipment allows you to bring the art of espresso-making right to your kitchen. Our range of machines, designed for rich extraction and professional-level milk frothing, empowers you to brew your favourite coffee with ease and consistency.
Start your journey to café-quality coffee at home with Sage kitchen appliances, and turn every cup into a crafted experience.
Whatever beverage you like best, understanding the differences between the latte, cappuccino, and flat white will help you make more informed decisions. Experiment with different textures, flavours, and coffees to find your perfect beverage.