What is the difference between a latte and a cappuccino?

As someone who enjoys coffee but gets confused by the menu options at local cafés, I often wonder about the key distinctions between a latte and a cappuccino. Both seem to start with espresso, but I’ve heard the milk preparation and ratios vary significantly. For instance, I’ve noticed cappuccinos usually have a thick layer of foam on top, while lattes appear creamier and milkier. Is this primarily about the proportion of steamed milk to foam, or does the brewing method or type of milk used also play a role? Additionally, does the difference affect the flavor profile—like how balanced the espresso taste is compared to the milk sweetness? I’d love a clear breakdown to help me choose confidently next time, especially since some cafés seem to have their own interpretations.

The primary difference between a latte and a cappuccino lies in the ratio and texture of the milk components relative to the espresso:

1. Milk-to-Espresso Ratio:

   • Cappuccino: Traditionally uses equal parts espresso, steamed milk, and milk foam (e.g., 1/3 espresso, 1/3 steamed milk, 1/3 foam). This creates a significantly stronger coffee flavor relative to the milk.
   • Latte: Uses a much larger proportion of steamed milk to espresso, with only a very thin layer of foam on top (e.g., 1/3 espresso, 2/3 steamed milk, just a light cap of foam). This results in a creamier, milkier drink with a milder coffee taste.

2. Milk Texture & Foam:

   • Cappuccino: Features a thick, substantial layer of dense, microfoam. This foam is velvety, semi-dry, and substantial enough to support the weight of the drink and sometimes even a light dusting of cocoa or spice. It significantly contributes to the drink’s texture and mouthfeel.
   • Latte: Has a much thinner layer of foam, often described as "wet foam" or just a "milky cap." The focus is on the velvety, smooth texture of the large volume of steamed milk rather than the foam. The foam dissolves quickly into the milk.

3. Flavor Profile:

   • Cappuccino: Stronger, more intense coffee flavor due to the higher coffee-to-milk ratio. The milk complements the espresso without overwhelming it. The texture is light and airy from the foam.
   • Latte: Creamier, sweeter, and milder coffee flavor due to the dominance of steamed milk. The espresso flavor is present but blends smoothly with the milk. The texture is smooth and liquid.

4. Preparation & Emphasis:

   • Cappuccino: Emphasizes the balance and distinct layers (espresso at the bottom, milk in the middle, foam on top). The foam is a key component, requiring precise microfoam creation.
   • Latte: Emphasizes the integration of espresso and milk into a smooth, creamy beverage. The milk is steamed to create a velvety consistency, and the foam is minimal and often decorative.

5. Serving Size & Customization:

   • Cappuccino: Typically served in a smaller cup (e.g., 5-6 oz / 150-180 ml). Less commonly customized with syrups, though possible.
   • Latte: Served in a taller glass or larger cup (e.g., 8-16 oz / 240-450 ml). Highly customizable with various syrups (vanilla, caramel, hazelnut, etc.), flavors, and sometimes toppings (whipped cream, chocolate shavings).
6. Origin & Definition (Note): In Italy, "latte" simply means milk. The drink known internationally as a latte is more accurately a "caffè latte" (coffee with milk). The traditional Italian cappuccino is strictly an espresso drink with equal milk and foam components, typically consumed only in the morning.

In summary: A cappuccino is a stronger espresso drink with equal parts steamed milk and a thick, substantial layer of foam. A latte is a creamier, milk-dominant espresso drink with only a thin layer of foam on top, resulting in a milder flavor and smoother texture.