Espresso with milk.
Same espresso. Different amounts of milk and different foam texture. That is how you get from a macchiato to a latte. Here are the ratios and techniques for every common milk drink.
Why the ratio changes the drink.
A cortado and a latte use the same espresso shot. One is 60ml, the other is 250ml. The espresso flavor in a cortado is strong and forward. In a latte, the milk is the main event and the espresso is in the background.
Foam texture changes things too. A cappuccino has stiff foam that sits on top and stays dry. A flat white has velvety microfoam that blends into the milk. Same amount of milk by volume, but completely different texture in the cup.
The table below shows the ratios and textures for six common milk drinks, from smallest to largest.
Six drinks. Smallest to largest.
All espresso shots assume 18g dose / 36g yield at 1:2 ratio, except flat white (uses ristretto at 1:1.5).
What makes each drink different.
Macchiato
Italian for "marked." The milk just marks the espresso. Tiny amount of steamed milk on top. Closest drink to a straight shot.
Cortado
Equal parts espresso and milk. Small and strong. The milk cuts the acidity without softening the flavor much.
Flat white
Stronger than a latte, smaller than a cappuccino. Made with ristretto for more intensity. Milk is smooth and barely foamed.
Cappuccino
Equal thirds: espresso, steamed milk, foam. The foam is thick and holds its shape. Dry cappuccino has more foam. Wet has more milk.
Latte
Most milk of any common espresso drink. Mild, smooth, and large. The espresso comes through but the milk is the main flavor.
Americano
Not a milk drink, included for contrast. Water added after the shot, not during. Larger volume, lower intensity than straight espresso.
How to steam milk properly.
Good espresso with badly steamed milk makes a bad drink. These four points cover the most common problems.
Steam to 60-65°C
Hotter than 70°C and the milk proteins break down. The sweetness disappears and you get a flat, slightly scorched taste. Use a thermometer until you can feel the temperature by touch.
Texture depends on the drink
Latte foam is light and pourable. Cappuccino foam is thick and holds a peak. The difference comes from how long you let air in at the start. Cappuccino needs 3-4 seconds of surface aerating. Latte needs 1-2.
Whole milk steams easiest
More fat means more stable foam. Oat milk foams reasonably well with a good barista blend. Almond milk is harder to steam into anything smooth. If you are learning, start with whole milk.
Purge the steam wand
Old milk residue in the wand burns and tastes sour. Purge the wand before you steam (let steam blow for 2 seconds) and wipe it clean immediately after every use.
Picking the right drink for your taste.
If you like strong coffee with very little milk, start with a cortado. If you prefer a milder drink with more volume, a latte is the right direction. The spectrum below goes from most espresso-forward to most milk-forward.
Dial in the shot. The milk drink follows.
Every drink on this page starts with a well-pulled espresso. DialInLog tracks your dose, yield, and time so you can build a repeatable shot before you add a drop of milk.
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