MILK COFFEES

Latte

Cappuccino

Italian monks, called capuchins for the distinct hoods of their robes, inspired the name of this espresso drink that’s served with a thick milk foam cap. Traditionally speaking, it’s only called a cappuccino when it is served hot and equal ratios of espresso, steamed milk and foam topping.

The latte was born when American consumers wanted a mild-flavoured version of the bold Italian cappuccino. Rather than a one-third split between the espresso, steamed milk and frothy cap, a latte has a quarter inch of foam and a lot more steamed milk to espresso. Flavouring lattes with one or more dessert syrups is a popular way to drink a latte. Instead of steamed milk and foam, lattes can be made iced and topped with whipped cream.

Frappuccino

The name “Frappuccino” is specific to Starbucks, who have gone so far as to trademark the name for their line of ice-blended coffee drinks. Other cafes may call them frappes, instead. Don’t let the fancy terms fool you, this is just a coffee milkshake! There are a variety of ingredients that can be used to achieve the desired consistency, but it should be a creamy, frozen treat with a strong coffee flavour.

Flat White

I’m not sure where I land on the debate between whether a flat white, which originated in Australia, is just a wet cappuccino or a stronger latte, but I do know one thing: it’s delicious. Getting the proportion of espresso to steamed milk right is important, of course, but the most distinctive feature of a flat white is the foam. Micro foam, to be exact, which is said to be made by carefully steaming milk to produce the uniquely dense and creamy milk froth.