Espresso Drinks Explained: Latte, Cappuccino, Flat White, Macchiato, Cortado

You're at a coffee shop. The menu says latte, cappuccino, flat white, macchiato, and cortado. They all have espresso and milk. So... what's the difference?

Here's the breakdown—no pretension, just the facts.

The Foundation: Espresso + Milk

All of these drinks start with the same two ingredients: espresso and steamed milk. The difference is in the ratios and how the milk is prepared.

Espresso: A concentrated shot of coffee, usually 1–2 oz
Steamed milk: Milk heated and aerated with a steam wand
Milk foam: The frothy layer on top (more air = more foam)

Got it? Good. Now let's break down each drink.

Latte: Espresso + Lots of Milk + A Little Foam

What It Is

A latte is 1–2 shots of espresso, 6–8 oz of steamed milk, and a thin layer of foam on top (about 1/4 inch).

The Ratio

Roughly 1 part espresso to 3–4 parts milk. It's the milkiest drink on this list.

How It Tastes

Creamy, smooth, and mild. The milk softens the espresso's intensity, so it's less bitter and more approachable. If you like your coffee sweet and easy-drinking, this is your drink.

How to Make It at Home

Use your Gevi Commercial Espresso Maker or Nespresso Vertuo Plus:

1. Pull 1–2 shots of espresso into a mug.
2. Steam 6–8 oz of milk until it's hot and slightly frothy.
3. Pour the milk over the espresso.
4. Top with a thin layer of foam.

Cappuccino: Espresso + Equal Parts Milk and Foam

What It Is

A cappuccino is 1–2 shots of espresso, 2–3 oz of steamed milk, and 2–3 oz of thick foam. It's a smaller, foamier drink than a latte.

The Ratio

Equal parts espresso, steamed milk, and foam (1:1:1). The foam is thick and airy, almost like a cloud.

How It Tastes

Stronger than a latte because there's less milk to dilute the espresso. The foam adds a light, airy texture. It's bold but not harsh.

How to Make It at Home

Use your Gevi 20 Bar Espresso Machine or CASABREWS 5418 PRO:

1. Pull 1–2 shots of espresso into a small cup (6 oz max).
2. Steam milk until it's about 50% foam, 50% liquid.
3. Pour gently so the foam sits on top like a thick layer.

Flat White: Espresso + Microfoam (No Big Bubbles)

What It Is

A flat white is 2 shots of espresso and 4–5 oz of steamed milk with microfoam—velvety, smooth foam with tiny bubbles, not the airy foam of a cappuccino.

The Ratio

More espresso than a latte, less milk overall. It's stronger and more coffee-forward.

How It Tastes

Rich, bold, and creamy. The microfoam gives it a silky texture without being too milky. It's for people who want a strong coffee flavor but still want the creaminess of milk.

How to Make It at Home

This one requires good milk-frothing technique:

1. Pull 2 shots of espresso into a small cup.
2. Steam milk to create microfoam (glossy, paint-like texture—no big bubbles).
3. Pour the milk over the espresso, integrating the foam throughout.

Pro tip: Use a Maestri House Espresso Machine with a steam wand for the best microfoam control.

Macchiato: Espresso "Marked" With a Dollop of Foam

What It Is

A traditional macchiato is 1–2 shots of espresso with just a small dollop of foam on top. That's it. No milk, just foam.

(Note: Starbucks' "Caramel Macchiato" is NOT a traditional macchiato—it's basically a vanilla latte with caramel drizzle.)

The Ratio

Mostly espresso, with just a spoonful of foam to "mark" it (macchiato means "marked" in Italian).

How It Tastes

Strong, bold, and intense. The foam softens the first sip, but this is an espresso-forward drink. If you like your coffee strong, this is for you.

How to Make It at Home

1. Pull 1–2 shots of espresso into a small cup.
2. Froth a small amount of milk (just enough for a spoonful of foam).
3. Spoon the foam on top of the espresso.

Cortado: Espresso + Equal Parts Steamed Milk (No Foam)

What It Is

A cortado is 1–2 shots of espresso and an equal amount of steamed milk (no foam). It's a small, balanced drink.

The Ratio

1:1 espresso to milk. Usually served in a 4–5 oz glass.

How It Tastes

Balanced. The milk "cuts" the acidity of the espresso (cortado means "cut" in Spanish) without overpowering it. It's smooth, rich, and not too milky.

How to Make It at Home

1. Pull 1–2 shots of espresso (about 2 oz).
2. Steam 2 oz of milk (no foam—just warm, smooth milk).
3. Pour the milk into the espresso.

The Quick Comparison Chart

Which One Should You Order (or Make)?

You want it creamy and mild: Latte
You want it strong but still creamy: Flat white
You want foam and texture: Cappuccino
You want it balanced and smooth: Cortado
You want it bold and intense: Macchiato

The Bottom Line

They're all espresso and milk. The difference is in the ratios, the foam, and the size. Now you know what to order—and how to make it at home with your Gevi espresso machine, Maestri House, or Nespresso.

No more guessing. Just good coffee.