Brewing 10 min read

Latte vs Cappuccino vs Flat White: Recipes, Ratios, and Foam

Understand classic milk drink ratios, microfoam texture, and pouring to make café‑quality lattes, cappuccinos, and flat whites at home.

Published on 7/30/2025

These staples share espresso and milk—but differ in foam thickness, volume, and mouthfeel. Get the proportions right and your pours will taste as good as they look.

Base Espresso

  • Start with a balanced shot: ~18 g in → ~36 g out in 25–32 s. See: Espresso Basics.

Ratios and Volumes (Typical Cafés)

  • Cappuccino (150–180 ml): 1 shot + equal parts steamed milk and dryish foam. Lighter, airy texture.
  • Flat White (160–180 ml): 1–2 shots + thin microfoam layer; velvety, stronger coffee presence.
  • Latte (240–350 ml): 1–2 shots + more steamed milk + thin cap of microfoam; milk‑forward.

Milk Texturing Targets

  • Stop at 55–60°C (131–140°F).
  • Cappuccino: slightly more foam incorporation.
  • Flat white: ultra‑fine microfoam; glossy surface for latte art.
  • Latte: thin microfoam; silky body.

Pouring Tips

  • Stabilize cup angle; start high to sink base, drop low to draw white.
  • Hearts: centered wiggle + cut. Tulips: stack. Rosettas: controlled wiggle back.
  • Practice drills: see Milk Texturing & Latte Art.

Troubleshooting

  • Bland/milky: Add an extra shot or reduce cup size.
  • Big bubbles: Over‑aerated; reduce stretch time; ensure whirlpool.
  • Sour: Espresso under‑extracted; grind finer or extend time.
  • Bitter/dry: Espresso over‑extracted; coarser grind or reduce time.

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