A Definitive Guide to Caffeinated Drinks
Lattes, Cappuccinos, Mochas, what's the difference?
Let me set the scene: you walk into your local coffee shop, ready to order… well, your usual. We all have our favorites- a solid routine, a certain drink we stick to above all else. But maybe today you’re feeling adventurous. Ready to try something new. You glance at the menu, and become… overwhelmed.
What the heck is a macchiato? you ask yourself. How is a cappuccino different from a latte?
Fear not, I decided to procrastinate on actual assignments with consequences to bring you a definitive guide to caffeinated drinks! If you take away anything from this post, let it be this: all these drinks are mainly composed of espresso and steamed milk; playing with this ratio (and adding some foam here, some chocolate there) yields different drinks.
Here’s a breakdown of the most popular and common caffeinated drinks you will find at any coffee bar. What’s your favorite?
Cafe Au Lait
This one is pretty straightforward- 50% coffee, 50% steamed milk. This has actual black coffee, not espresso! In Spain and throughout Latin America, it’s referred to as a Cafe con Leche. At Starbucks, these go by the name “coffee misto,” even though a misto is something else entirely. Yes, Starbucks needlessly confusing coffee nomenclature is a recurring theme.
Latte
My love, the object of my desire and dreams: the latte. Sometimes referred to as a cafe latte (Italian moment), this drink exploded in popularity in America in the 1980s thanks to our friends Starbucks and Peet’s. It consists of 1/3 espresso (1-2 shots) and 2/3 steamed milk. All this milk makes for a mild and sweet drink, a good explanation for why it’s so dang popular. Lattes are also topped with a thin layer of foam (🎵 latte foam art🎵).
If you like lattes, but are stuck in a rut, try an alternative milk; almond milk will make it a bit nuttier and fuller, cashew milk will provide more natural sweetness… not everything will steam and froth the same as cow’s milk, but I encourage some exploration. The cows encourage it too.
Cappuccino
I can’t lie, I’m going through a cappuccino phase right now. And for good reason! Its similar to a latte, but foam makes a grand appearance! SO, a cappuccino is 1/3 espresso, 1/3 steamed milk, and 1/3 foam.
What does this mean for taste? It’ll taste stronger than the latte, with less milk to balance out the strength of the espresso.
Tip: want to change up the foam ratio? Order a “wet cappuccino” for more milk, less foam, or a “dry cappuccino” for less milk, more foam. Shoutout to Megan, who really likes wet cappuccinos.
Fun fact: the name “cappuccino” comes from Capuchin monks in the 18th century. Apparently, the foam on top of the cappuccino resembled the hood of their robes… fun?
Macchiato
Out of all the beverages listed, this drink has the least amount of milk. One shot of espresso is topped off by only 1-2 teaspoons of milk. In fact, the word “macchiato” means “stained” in Italian, referring to how the drop of milk “stains” the espresso. That’s the Italian way; American coffee shops tend to swap the milk for foam.
Now, some of you may be raising your eyebrows at me for this one, and here’s why: Starbucks has changed macchiatos. When you order a macchiato at Starbucks, they will give you essentially an upside-down latte: a few pumps of flavoring to begin, followed with lots of steamed milk and finished off with an espresso shot or two. If you want a classic Italian macchiato at Starbucks, order the espresso macchiato. Or don’t; straight espresso is tough.
Mocha
Oh hey, chocolate! I didn’t see you there!
I’m just kidding, I totally did.
Out of everything on this list, mochas are the sweetest, because of the (say it with me) chocolate! Think of it like a latte with chocolate and whipped cream… ooooo or a hot chocolate with espresso! Whatever floats your mocha boat.
Tip: try the white chocolate mocha if you haven’t before. Since the holidays are upon us, take a sip of a nearby peppermint mocha. Hopefully a peppermint mocha that belongs to you. Please don’t sip strangers’ mochas.
Well, I just briefly covered the most popular and, in my mind, fundamental drinks any cafe-dweller should be familiar with. Of course, there’s more: the americano, flat white, Cortada, Cubanos… I may just make a part 2. Espresso may constitute an entirely separate post.
Author’s note:
Yes, extensive research went into this post. Here’s some sites I leaned on, maybe dive into the rabbit hole with me!
Perfectdailygrind.com
fluentincoffee.com
baristahq.com
Book: The Design of Coffee: An Engineering Approach- Yes, I actually used the textbook for a class on coffee I am currently taking. Maybe I did go to college for a reason :)
Lastly, special shoutout to ex-barista and my old boss, Ralph, for proofreading and making sure it’s all accurate. THANKS RALPH!
Alright, y’all, have a great Tuesday.