Both the cappuccino and the caffe latte are both espresso based drinks. While this commonality is well known by most, there are misconceptions between the difference between the cappuccino and the latte. This is especially true in the United States where you’re more likely to find untrained baristas (Italian for Bartender) who don’t know how to make these drinks properly and also propagated by the usage of cappuccino machines found at most gas stations just about around every other corner. I believe that not knowing the difference between these two types of espresso based drinks undermines the frothy experience and appreciation that comes from being in the “know”.
Both the cappuccino and latte are made with frothed milk and espresso. Ultimately the difference comes down to proportions of steamed milk and foam, and the taste difference. Oh yes, there should be a significant difference in taste between these two drinks. These things are accomplished properly with correctly used milk frothing techniques by your barista. Basically said a cappuccino is a shot of espresso with steamed milk poured in without holding back the foam. With the latte you’d hold back the foam and pour in mostly steamed milk with a relatively thin layer of foam on top compared to a cappuccino which has a greater portion of frothed milk on top. By comparison the caffe latte is more easily prepared.
Latte is how you say milk in Italian. Hence the caffe latte is mostly steamed milk poured into a shot of espresso or more depending on the size of the cup. For a latte with a single shot of espresso you pour in steamed milk, but hold back the foam until the volume increases by 70 to 75%, then top if off with foam. The cappuccino has the steamed milk poured into the cup too, but unlike the latte the foam is not held back. The cappuccino has a greater volume of velvety sweet foam on top. The top third of this drink consists of milk foam. Frankly it’s just a matter of how much steamed milk is poured in and how much foam is on top.
Below is a photograph I took at the Royal Bean Coffee House today(I need to hurry up and finish this before it becomes tomorrow) to demonstrate the differences between these two espresso drinks. On the left in the traditional glass coffee mug is the latte (minus the latte art) and on the right in the Irish coffee mug is the cappuccino. The clear glass really shows off the difference I hope.
Now I’m going to bed. I’m sure I have to pick up some coffee, grind some coffee, or something coffee related tomorrow. I need to get my rest, but man do I love it! By that I mean the coffee related stuff, but I like sleep too.

Click on the thumbnail below to enlarge:

Hello all!  As in the previous post I mentioned that I had picked up our single origin whole bean coffee from Stockton and Graham that they had roasted this morning.  One of our freshly roasted single origin coffees varietal that we will have this week is Guatemala Coban La Cascada”.   To a quick look below to read how Stockton and Graham describes the flavor profile for this varietal.

AROMA: Deep Berry Notes

BODY: Silky Smooth – Syrupy

FLAVOR: Sweet Berry – Hint of Pepper

ACIDITY: Tangy – Sweet

AFTERTASTE: Longlasting – Tangy

They’ve written a detail article on this Guatemalan single origin coffee.  Follow this link here to read about it in greater details: http://www.stocktongraham.com/coffee/coffeedescriptions/descriptions_singleorigins/guatemala-coban-la-cascada-2/ .