Three drinks. All made with espresso and milk. All on every coffee shop menu. And yet, somehow, they’re all different – and people have strong opinions about which one is best.
If you’ve ever stood in line at a coffee shop wondering what actually separates a cappuccino from a latte from a flat white – or if you’ve been too embarrassed to ask – this is the guide you’ve been waiting for. Let’s break it down properly.
The Quick Answer
All three drinks are made with espresso and steamed milk. The differences come down to three things: the ratio of espresso to milk, the texture of the milk, and the size of the drink.
- Cappuccino: Equal thirds of espresso, steamed milk, and foam. Smallest of the three. Bold coffee flavor.
- Latte: Espresso with lots of steamed milk and a thin layer of foam. Largest of the three. Mild, creamy.
- Flat white: Espresso with steamed milk and minimal foam. Medium-sized. Strong but velvety.
That’s the summary. But the devil is in the details, and the details are where these drinks really come alive.
Origins – Three Countries, Three Philosophies
Cappuccino – Italy
The cappuccino has deep Italian roots, dating back to the early 20th century when espresso machines first became widespread. The name comes from the Capuchin friars, whose brown hooded robes resembled the color of the drink when espresso meets steamed milk.
In Italy, the cappuccino is strictly a morning drink. Order one after 11 AM and you’ll get a look that says, “Are you feeling okay?” Italians believe that milk is heavy on the stomach and should only be consumed early in the day. The cappuccino is part of the Italian breakfast ritual – paired with a cornetto (Italian croissant) and consumed standing at the bar.
A proper Italian cappuccino is smaller than what most international coffee chains serve – about 150 to 180ml total. It’s a focused, purposeful drink, not something you sip for an hour while working on your laptop.
Latte – Italy (Sort Of)
The caffe latte originated in Italy, but the modern latte as we know it was largely shaped by American and European coffee culture. In Italy, a caffe latte is a simple home drink – espresso from a moka pot mixed with heated milk. It’s not really a “cafe order” in the traditional Italian sense.
The latte as a coffee shop staple took off in the 1980s and 1990s, particularly in Seattle, where the specialty coffee movement turned it into the default “coffee with milk” order. Today, the latte is arguably the most popular espresso drink in the world, serving as the base for countless flavored variations.
If the cappuccino is the strict Italian classic, the latte is the friendly international ambassador – approachable, customizable, and welcome everywhere.
Flat White – Australia/New Zealand
The flat white is the youngest of the three, emerging from the vibrant coffee scenes of Australia and New Zealand in the 1980s. Both countries claim to have invented it, and the debate continues to this day (don’t bring this up at an Australian-New Zealand dinner party unless you want chaos).
The flat white was born from a desire for something stronger than a latte but smoother than a cappuccino. Aussie and Kiwi baristas wanted a drink that showcased espresso flavor while still being milk-based – and they wanted it without the big, airy foam cap of a cappuccino.
The flat white went global in the 2010s, appearing on menus from London to New York to Tokyo. It’s now firmly established as the third pillar of the espresso-milk trinity.
The Espresso Base
Cappuccino
A traditional cappuccino uses a single shot of espresso (about 30ml), though many modern cafes default to a double shot. Because the total drink size is small and the milk-to-espresso ratio is relatively low, the espresso flavor is prominent. You can clearly taste the coffee through the milk and foam.
Latte
A latte uses a single or double shot of espresso (most shops use a double), but because there’s so much more milk, the espresso’s intensity is significantly diluted. The coffee is present but gentle – a supporting actor rather than the star of the show.
Flat White
Here’s where the flat white distinguishes itself. It typically uses a double shot of espresso – sometimes even a double ristretto (a shorter, more concentrated extraction). This stronger espresso base, combined with less milk than a latte, means the flat white delivers the most intense coffee flavor of the three while still being a milk drink.
This is why coffee enthusiasts tend to gravitate toward flat whites – you get the creaminess of steamed milk without sacrificing the espresso’s character.
The Milk – Where the Real Differences Live
Cappuccino Milk
The cappuccino’s milk is divided into two distinct layers: steamed milk and foam.
The steamed milk sits directly on top of the espresso, adding creaminess and body. Above that sits a thick layer of foam – airy, light, and substantial enough to hold a dusting of cocoa powder or cinnamon.
A traditional Italian cappuccino has roughly equal thirds: one-third espresso, one-third steamed milk, one-third foam. The foam layer is typically 1 to 2 centimeters thick. When you sip a cappuccino, you get that wonderful sensation of your lips touching cool, airy foam before the warm, coffee-flavored milk hits your tongue.
The foam in a cappuccino is drier and airier than in a latte or flat white. It’s made by incorporating more air during the steaming process, creating larger bubbles that give it that characteristic light, pillowy texture.
Latte Milk
A latte’s milk is mostly steamed milk with just a thin cap of microfoam on top – about half a centimeter. The milk is textured to be silky and smooth, with tiny, uniform bubbles that give it a velvety quality.
The ratio is heavily milk-forward: typically 1:3 or 1:4 espresso to milk. This means you’re getting a large, creamy drink where the milk is the dominant element. The steamed milk in a latte should have a glossy, paint-like appearance when done right – this is what allows for latte art.
Because there’s so much steamed milk and very little foam, a latte has the heaviest, creamiest mouthfeel of the three drinks. It’s the comfort food of the espresso world.
Flat White Milk
The flat white’s milk is the most precisely textured of the three. It’s steamed to create a very thin layer of microfoam – even less than a latte. The goal is “wet” milk with tiny, barely perceptible bubbles throughout, creating a uniform, velvety texture from top to bottom.
The name “flat white” actually refers to this minimal foam – the surface of the drink is relatively flat compared to a cappuccino’s foam dome. Some baristas describe the ideal flat white milk as “liquid velvet” – smooth, dense, and cohesive.
Because there’s less total milk than a latte and virtually no foam layer, the flat white feels more concentrated. Every sip delivers a consistent coffee-milk blend rather than the layered experience of a cappuccino or the milk-heavy sip of a latte.
Size Comparison
Size is one of the most practical differences between these drinks:
- Cappuccino: 150 to 180ml (traditional) or up to 240ml (modern coffee shops)
- Flat white: 150 to 200ml
- Latte: 240 to 360ml
The flat white and traditional cappuccino are actually similar in size, while the latte is noticeably larger. This size difference directly affects the coffee-to-milk ratio and, therefore, the strength of each drink.
The Comparison Table
| Feature | Cappuccino | Latte | Flat White |
|---|---|---|---|
| Origin | Italy | Italy/USA | Australia/New Zealand |
| Espresso | Single or double shot | Single or double shot | Double shot (often ristretto) |
| Milk type | Steamed + thick dry foam | Steamed + thin microfoam | Steamed + minimal microfoam |
| Foam thickness | 1-2 cm | 0.5 cm | Less than 0.5 cm |
| Typical size | 150-180ml | 240-360ml | 150-200ml |
| Espresso-to-milk ratio | 1:1:1 (espresso, milk, foam) | 1:3 or 1:4 | 1:2 or 1:3 |
| Coffee flavor strength | Strong (through foam layers) | Mild | Strong (velvety delivery) |
| Mouthfeel | Layered (foam then liquid) | Heavy, creamy, uniform | Silky, velvety, uniform |
| Latte art | Sometimes (on foam layer) | Yes (classic canvas) | Yes (fine microfoam) |
| Traditional vessel | Ceramic cup with saucer | Tall glass or large cup | Ceramic cup (tulip shape) |
| Best time to drink (traditional) | Morning only (Italy) | Morning (Italy), anytime elsewhere | Anytime |
| Calories (with whole milk, approx.) | 80-120 | 150-220 | 100-140 |
| Customizable with syrups? | Not traditionally | Very common | Not typically |
Flavor Profiles – What Each One Tastes Like
Cappuccino
A cappuccino delivers coffee in layers. The first thing you taste is the foam – airy, slightly sweet, with just a hint of coffee. Then comes the steamed milk layer, warmer and more coffee-flavored. And at the bottom, the espresso concentrates, giving you a stronger finish.
This layered experience is what makes a cappuccino unique. It changes as you drink it, becoming progressively stronger toward the bottom. Some people stir their cappuccino to blend everything together, but purists drink it as-is, enjoying the progression.
The overall impression: bold, balanced, and satisfying. You know you’re drinking coffee.
Latte
A latte tastes creamy, smooth, and milk-forward. The espresso is there, providing warmth and a gentle coffee presence, but it’s wrapped in so much steamed milk that the overall flavor is mellow and approachable.
This is why lattes are the default choice for people who like coffee but don’t want anything too intense. It’s also why lattes work so well with added flavors – vanilla, caramel, and hazelnut syrups complement the already creamy, mild base.
The overall impression: comforting, creamy, easy to drink. The gateway espresso drink.
Flat White
A flat white tastes bold and velvety. The double espresso base provides a strong coffee punch, but the microfoam milk delivers it in this incredibly smooth, almost silky package. There are no layers to work through – just a consistent, intense coffee-milk blend from first sip to last.
The flat white has been described as “a strong latte” or “a smooth cappuccino,” but it’s really its own thing. The combination of strong espresso and precisely textured milk creates a drinking experience that neither of the others quite replicates.
The overall impression: intense, smooth, sophisticated. The coffee lover’s milk drink.
Which One Should You Order?
Here’s my personal guide based on years of drinking all three across many countries:
Order a cappuccino if:
- You want to really taste the espresso
- You enjoy textural contrast (foam vs. liquid)
- You want a smaller, more focused drink
- You’re in Italy (especially in the morning)
- You like a dusting of cocoa or cinnamon on top
Order a latte if:
- You prefer a mild, creamy coffee
- You want a larger drink to sip over time
- You’re adding flavored syrups
- You’re new to espresso drinks
- You want something comforting and familiar
Order a flat white if:
- You want strong coffee flavor in a milk drink
- You prefer a silky, uniform texture
- You find lattes too milky and cappuccinos too foamy
- You appreciate specialty coffee and want the espresso to shine
- You want something between a cappuccino and latte in size and strength
Making Them at Home
Home Cappuccino
- Pull a single or double espresso shot
- Steam milk with more air to create a thicker foam layer. Aim for roughly equal volumes of steamed milk and foam.
- Pour the steamed milk first, holding back the foam with a spoon. Then spoon the foam on top.
- Optionally dust with cocoa powder or cinnamon.
The challenge at home: getting the right foam thickness. Practice with the steam wand – introduce air for the first few seconds (you’ll hear a “chirping” sound), then submerge the tip to heat and swirl the milk.
Home Latte
- Pull a double espresso shot into a large cup
- Steam milk with minimal air – you want silky, glossy milk with tiny bubbles, not thick foam.
- Pour the steamed milk from a height of about 10cm, aiming for the center of the espresso. The milk should blend smoothly with the coffee.
- Try your hand at latte art if you’re feeling ambitious – bring the pitcher close to the surface and wiggle gently for a basic heart shape.
Home Flat White
- Pull a double espresso shot (or a double ristretto for extra intensity)
- Steam milk to create the thinnest possible microfoam – essentially textured milk with no visible foam layer. The surface should look like wet paint.
- Pour the milk directly into the espresso, starting from the center. The milk should integrate completely with the coffee.
- The finished drink should have a flat, glossy surface with no visible foam dome.
The Great Debate – Which Is Best?
Ask a hundred coffee lovers which is best and you’ll get a hundred different answers (well, probably three answers with various levels of intensity). Here’s the honest truth: there is no “best.” There’s only what’s best for you, right now, in this moment.
I cycle through all three depending on my mood. Cold morning, want something warming and bold? Cappuccino. Long afternoon at a cafe with a book? Latte. Quick coffee break where I want to really taste the espresso? Flat white.
The beauty of having three options is that they cover different needs. The cappuccino brings drama and tradition. The latte brings comfort and versatility. The flat white brings intensity and refinement.
My one piece of advice: don’t get stuck in a rut. If you always order lattes, try a flat white next time. If you’re a die-hard cappuccino person, give a latte a chance. You might discover a new favorite – or you might confirm that your usual order is perfect for you. Either way, you’ll understand these drinks on a deeper level.
And honestly? That’s the whole point of coffee. Not just the caffeine, not just the warmth, but the exploration, the ritual, and the simple pleasure of a well-made drink. Whether that’s a cappuccino, a latte, or a flat white is entirely up to you.
Frequently Asked Questions
Which has the most caffeine – cappuccino, latte, or flat white?
If all three are made with a double shot of espresso (about 126mg of caffeine), the caffeine content is essentially the same. The flat white sometimes has slightly more if made with a double ristretto, which can extract marginally more caffeine. The difference in strength you taste is about the milk ratio, not the caffeine.
Which is the healthiest option?
The cappuccino is typically lowest in calories because it’s the smallest and has the most foam (which is mostly air). A small cappuccino with whole milk has roughly 80 to 120 calories. A latte, being the largest, has the most calories at 150 to 220. A flat white falls in between at 100 to 140 calories.
Can I get a decaf cappuccino, latte, or flat white?
Absolutely. Any of these drinks can be made with decaf espresso. The milk preparation and ratios stay exactly the same – only the espresso shot is swapped for decaf. Most specialty coffee shops offer high-quality decaf options these days.
Why does my flat white taste different at different coffee shops?
There’s no universally standardized recipe for a flat white, so interpretations vary. Some shops use a double ristretto, others a regular double shot. Some make it the same size as a cappuccino, others closer to a small latte. The espresso blend and roast level also affect the final taste significantly.
Is a flat white just a small latte?
Not exactly. While a flat white is smaller than a latte, the milk texture is different (thinner microfoam, more velvety), and it typically uses a stronger espresso base (double shot or double ristretto). A small latte would just be the same drink in a smaller cup, while a flat white has a distinct preparation method and different coffee-to-milk ratio.
