Latte macchiato vs. cafe latte. How do they differ?
In short: The difference is the order of pouring. In a caffè latte the espresso goes into the cup first and the milk on top. In a latte macchiato the milk goes into a tall glass first and the espresso settles between milk and foam in three layers. Both use one espresso and at least 200 ml of milk.
Layers in a latte macchiato
hot milk, espresso, milk foam
Espresso per drink
± 30 ml
Milk in a latte macchiato
at least 200 ml
Total volume of a caffè latte
180 ml or more
Caffeine (one espresso)
around 60–80 mg
Cappuccino for comparison
about 150 ml
The difference is the order of pouring, and everything else follows from it. In a caffè latte the espresso goes into the cup first and the milk is poured on top, so the drink mixes and comes out uniformly brown. In a latte macchiato the milk goes into the glass first and the espresso is poured through the foam afterwards, which leaves the drink in visible layers. The ingredients are the same, roughly one espresso and 200 to 250 ml of milk, but the macchiato is served in a tall glass and tastes milkier because the coffee stays on top.
What is it about: latte macchiato and caffe latte
Let's start with the basics - the definition of both drinks. Latte macchiato is a well-known coffee that (not so long ago) was commonly served in all cafes, pastry shops and restaurants in the Czech Republic. It is typicallyserved in a tall, thick-walled glass. The reason for this style of service was the transparency of the glass, which gavethe striped appearance of the coffee.
Latte macchiato coffee is made up of threelayers: hot milk, espresso, milk foam. Together, they form a milky coffee drink ofover 2 dl, or espresso (± 30 ml) and at least 200 ml of hot frothed milk.
Whenespresso is prepared in the cup, pour in the whipped milk microfoamand finish pouring by creating a picture of the milk on the surface of the coffee - this is a caffe latte. A motif ofrosettaor otherlatte art is usual but not mandatory. Such a coffee and milk drink has a totalvolume of 180 ml or more. Depending on the specific recipe, barista and cafe.
Why are lattes prepared differently?
As with other drink menu items, thecoffee menu reflects the relevance of its time. Or at least it should in good coffee shops. The fact that we have cafes offering latte macchiato and other cafes offering caffe latte is a result of the changing coffee market in our country. The original "Italian coffee school" is associated with drinks like ristretto, espresso macchiato, latte macchiato.
Italy is the cradle of the espresso machine. In fact, espresso coffee is the national drink of which home coffee makers are justly proud. Where else should espresso-created beverage recipes also be created?
The classicaddition of milk to coffeethen gave rise to drinks such as the espresso macchiato - espresso with a splash (spoonful) of milk, the traditional cappuccino - espresso with hot milk and whipped milk foam. And then alsolatte macchiato, as milk with a stain(in Italian:macchiato = stain, spot). The stain here is meant to be coffee, hence the predominance ofmilk to which espresso is added.
The Italian coffee tradition is linked to thesecond coffee wave. Contemporary coffee shops in this country and much of the world have already been dominated bythe modern coffee trend and the third coffee wave. In this spirit, thecaffe latte is making its way onto the pages of beverage menus and into the consciousness of coffee drinkers. After years of replacing, or at least attempting to, the three-layer latte macchiato, café owners are equipping the bar with larger cups instead of tall glasses. In appearance,caffe latte looks like a large cappuccino. But a modern cappuccino.
Caffe latte vs. latte macchiato recipe: difference in taste and appearance
Because of the history of both drinks, with one being about history but the other still making it up, the preparation technology is changing. While the milk forlatte macchiato is whipped with an emphasis on the density and height of the foam, forcaffe latte it is important to achieve a homogeneous creamy microfoam.
In the first case, a layer of liquid and foamed milk is separated. The different densities of thesetwo superimposed milk layerswill cause theespresso to settle between them when poured. The second drink assumesa consistent milk texture throughout its volume. When poured into the espresso in the cup, the two will combine and a fairlyuniform blend of creamy coffee milk will occuracross the drink. Only near the surface is the milk part slightly thicker creatingthe enticing patterns known as Latte Art.
Differences in the technology of whisking and assembling the drink havea noticeable effect on the taste of the resulting coffee. When taking a sip from a latte macchiato, the robust milk foam will be the first flavour note followed by the sharpness of the espresso and the sweetness of the warm milk. With a caffe latte, the use of milk in the form of microfoam achieves a balanced taste that is sweetly coffee-like and, above all, harmoniously delicate with each sip all the way to the bottom of the cup.
A few final words about the popular latte
Can one way of making a latte be right and the other wrong? I think not. A comparison of these two similar coffee drinks should be primarily a description of the characteristics. Explaining that they are two drinks, two recipes and two ways of preparing and tasting coffee with milk in a larger volume. Whether you prefer one or the other is up to you.
Personally, I lean towards the caffe latte version of the drink. I'm a proponent of modern milk coffee drink preparation using microfoam. I believe that the resulting cup of coffee prepared in this way, thanks to the preparation technology, offers an absolutely optimal balance of flavours and lets the potential of the combination of quality milk and choice coffee shine through.
Coffee, milk, i.e. latte
The taste and the whole experience of sipping a latte in any form is always determined by the raw materials in addition to the preparation method. Try combining coffee with farm fresh milk, lactose-free milk, or a mixture of the two. I think you will be pleasantly surprised.
When choosing roasted coffee beans, choose based on the flavors you want in your latte. For example, our 80/20 espresso blend will give you a latte with cocoa-chocolate notes. For coffees from South America, a nutty sweetness is common.
Acidity in coffee can have both a positive and negative impact when combined with milk. Too intense acidity can sometimes be overly pronounced. Optimally extracted espresso, even from African coffees with a pleasant acidity, can enhance the sweetness of warm milk. You'll smile with pleasure at a luxuriously velvety latte, to which you definitely won't want sugar anymore. ????
Frequently asked questions
What is the difference between latte macchiato and caffè latte?
The order. Caffè latte is espresso first, then milk, mixed and served in a cup. Latte macchiato is milk first, espresso poured through afterwards, served layered in a glass. Same ingredients, different look and a slightly different first sip.
Which one is stronger?
Both usually contain a single espresso, so the caffeine is the same, around 60 to 80 mg. The caffè latte tastes stronger because the coffee is mixed through, while in a macchiato the first sips are mostly milk.
How do you get the layers in a latte macchiato?
Pour frothed milk into the glass and let it stand for about half a minute so the foam separates from the liquid milk. Then pour the espresso slowly down the side or over the back of a spoon. Cold milk or fast pouring will destroy the layers.
Is a latte the same as a caffè latte?
In Italy „latte" alone just means milk, so ordering a latte there gets you a glass of milk. Outside Italy the two names are used interchangeably for the same drink: espresso with steamed milk.
What is the difference from a cappuccino?
A cappuccino is smaller, about 150 ml, with a thicker layer of foam and a stronger coffee taste. Both latte versions use far more milk and a thinner foam, so they come out milder.
