Recently, I’ve shared the features and brewing methods of lattes, flat whites, and cappuccinos. But because I introduced each drink separately, some readers still find it hard to clearly understand the differences between them. That’s why keywords like these have become some of the most searched topics on my public account.
So today, I’ll briefly walk you through the characteristics of a latte, cappuccino, and flat white. Once we understand what makes each of them unique—as well as how they differ—we’ll naturally know how much milk to add when making them, or in other words, how to “adapt to the ingredients” and create a relatively authentic milk-based espresso drink.
Why do I say this? Because if you often visit cafés, you’ve probably noticed that the same drink can vary widely from shop to shop. Take a latte, for example—some cafés serve a very large cup, while others serve a smaller one. (For reference only.)
The differences come not only from each shop’s interpretation of the drink but also from variations in beans and milk. Some espresso tastes more bitter, some more acidic; some are stronger, others lighter… Milk has the same kinds of differences. Because of these variations, we must use different ratios to make the same drink. Only then can we best express the characteristics of our ingredients and create something closer to the drink’s authentic profile.
Alright, let’s get into the features of these three milk-espresso drinks and the ratios I personally use.
Latte: Characteristics & Recipe
Let’s start with the latte—the most popular milk coffee. Lattes have much higher name recognition than other milk-based drinks, not only because the flavor appeals to many people but also because they allow for intricate latte art.
The defining feature of a latte is balance between milk and coffee—something I often emphasize. What does that mean? The coffee flavor isn’t too strong or bitter, but it also isn’t drowned out by the milk. The two complement one another. This balanced, mild profile is why lattes are so widely loved—they’re not strong or aggressive.
To achieve this balance, we need to add a large amount of milk to soften the coffee’s intensity.
For example, when I use my classic espresso blend to make a latte, my coffee-to-milk ratio is 1:5. This blend is roasted on the darker side and has a stronger overall flavor, so it needs more milk to mellow it out.
My espresso recipe is: 20g dose, 30s extraction, 40ml yield.
At a 1:5 ratio, I add 200ml of milk.
If I’m making a hot latte, I also steam the milk to create a layer of microfoam about 0.5 cm thick. This adds texture and allows for latte art.
The result is exactly what I mentioned above—a very balanced flavor. The drink is not bitter, very approachable, and still allows the chocolate, toasted bread, nutty, and buttery notes of the blend to shine. The thin microfoam makes the mouthfeel smooth and full, with a long finish.
If I’m using a medium or medium-light roast like my Ethiopia “Flower Queen,” then the ratio changes to 1:4 to 1:4.5, meaning 160–180ml of milk.
Because this roast is lighter, it doesn’t need as much milk—otherwise the flavor becomes too muted. Lattes made with lighter roasts are less heavy but smoother, with lower bitterness and more pronounced fruity and floral notes.
Cappuccino: Characteristics & Recipe
Among the three drinks, cappuccino has the most distinct personality. Why? Because, as I’ve shared before, a cappuccino is not only topped with a dome of thick milk foam rising above the rim, but also has a strong coffee flavor and dense texture. No matter if someone is new to coffee or a seasoned enthusiast, one sip usually leaves a deep impression.
To create a proper cappuccino, we must reduce the proportion of liquid milk and steam a thick, creamy microfoam.
When using my classic blend, I use a 1:4 ratio—40ml espresso with 160ml milk. But not all of that milk goes into the cup, because part of the volume is taken up by foam. The foam layer is about 2 cm thick, giving the cappuccino its plush mouthfeel and allowing the coffee’s flavor to remain concentrated and intense.
If I’m using a medium or medium-light roast like Ethiopia Flower Queen, I reduce the milk further to a 1:3.5 ratio. Only then can the drink maintain the coffee concentration and flavor strength that a cappuccino requires.
Flat White: Characteristics & Recipe
Although flat whites became popular a bit later, they’re now just as beloved as lattes and cappuccinos. Like the others, their defining characteristics are clear and unique. A flat white delivers a strong coffee flavor without bitterness, and has a naturally high sweetness. It may look like a mix between a latte and a cappuccino, but the experience is completely different.
There are two ways to make a flat white.
Method 1 (Most Common): Adjust the Milk Ratio
This method is the one most cafés—including mine—use.
The espresso base is the same as in lattes and cappuccinos, but the milk amount is between the two.
Using my medium-dark classic blend, my ratio is 1:4.5—40ml espresso with 180ml milk, topped with a thin 0.3 cm layer of microfoam. This creates a very silky mouthfeel, a pronounced coffee flavor, and highlights chocolate, caramel, and nutty notes with low bitterness.
If using a lighter roast like Flower Queen, I reduce the milk accordingly.
Method 2: Using Ristretto (Short Extraction)
This method is more complex, because it uses a short-extracted espresso—ristretto.
A ristretto is an under-extracted espresso shot made by pulling less volume using the same dose. For example: still 20g coffee, but only 30ml yield instead of 40ml.
Because the final portion of extraction is skipped, bitterness decreases and sweetness increases. The flavor is more concentrated but the finish is slightly shorter.
My ristretto recipe: 20g dose, 30s extraction, 30ml yield.
At a 1:4 ratio, I add 120ml of milk for a flat white.
The result is a sweeter, smoother drink with even less bitterness. But there’s a drawback: to ensure enough flavor in only 30ml, the grind must be adjusted finer, which is inconvenient for cafés that don’t have a second grinder. That’s why most shops, including mine, simply adjust milk ratios instead of switching to ristretto.
Final Thoughts
These are the characteristics and recipes for a latte, cappuccino, and flat white. Feel free to use them as reference and adjust the milk amount based on your coffee beans. That way, you’ll be able to make a milk-espresso drink that tastes authentic and highlights the best qualities of your ingredients.
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