Types of Coffee Drinks: Latte, Cappuccino & Mocha

Fewer ounces means more coffee flavour; more milk means a gentler drink. Sizes vary between cafés and countries, so treat these as typical rather than fixed.

All three usually start from a double shot. A cappuccino is the smallest, about 5–6 oz with roughly equal steamed milk and thick foam, so it tastes the strongest of the three. A latte is 8–12 oz of mostly steamed milk with a thin foam layer, so it is milder and creamier. A mocha is a latte with chocolate: typically 1–2 tablespoons of chocolate sauce or cocoa stirred into the espresso before the milk, sometimes topped with whipped cream.

The chocolate makes a mocha the sweetest and least coffee-forward of the three, and the heaviest: a whole-milk mocha of 10–12 oz is often around 250–350 kcal, against roughly 180–220 for a 12 oz latte and 80–120 for a traditional cappuccino. Darker chocolate and no cream keep it lighter. Caffeine is the same for the same number of shots; cocoa adds only a little.

More detail: what is a cappuccino, how to make a latte and flat white vs cappuccino vs cortado.

Order a macchiato for espresso with just a mark of foam, a cappuccino for a small, foamy, balanced drink, and a latte for a large, mild, milky one.

A latte macchiato is a different drink: a glass of steamed milk marked with espresso. For the two ends of the scale side by side, read macchiato vs latte.

• Doppio: a double espresso, the default shot at most specialty cafés.
• Ristretto: a shorter shot from the same dose; sweeter and thicker.
• Lungo: a longer shot with more water run through the coffee; lighter and more bitter.
• Americano: espresso with hot water added; similar strength to drip but with espresso's body.
• Long black: the reverse build, a shot poured onto hot water, which keeps more crema.
• Drip coffee: hot water through a filter by gravity; clean, light and served large. Compared in espresso vs coffee.
• Pour-over: hand-poured through a V60, Chemex or Kalita; clean and good for single origins.
• French press: coarse coffee steeped, then pressed; heavier body. See how to use a French press.
• Moka pot: stovetop coffee brewed at low pressure; strong but not true espresso. See how to use a moka pot.

• Latte macchiato: steamed milk with espresso poured in, often layered in a glass; as milky as a latte. See macchiato vs latte.
• Piccolo: a ristretto topped with steamed milk in a small glass, between a cortado and a latte. See latte alternatives.
• Breve: a latte made with steamed half-and-half; richer, sweeter and higher in calories.
• Café au lait: strong brewed coffee with hot milk, lighter than a latte and usually larger.
• Red eye: drip coffee with a shot of espresso added for more caffeine and body.
• Affogato: a shot of hot espresso poured over vanilla ice cream or gelato, served as dessert.
• Iced latte: espresso over ice and cold, unsteamed milk.
• Iced Americano: espresso over ice and cold water. See how to make an Americano.
• Cold brew: coarse coffee steeped cold for 12–24 hours; very smooth, low acidity.

Milk proteins bind bitter compounds, so whole milk tastes rounder than skim. Steam it to about 55–65°C; above about 70°C it tastes cooked.

For non-dairy drinks, barista-blend oat milk froths closest to dairy.

• Most concentrated taste: ristretto, then espresso and macchiato. (Caffeine follows the dose, not the taste; a ristretto has slightly less than a normal shot.)
• Strong but with milk: cortado and flat white.
• Balanced: cappuccino.
• Mild and milky: latte and mocha. Also the best pick if a café's espresso is mediocre, since milk covers it; an excellent espresso shines in a cortado.
• Black and long: Americano or drip.
• New to espresso drinks: start with a latte, then try a cappuccino, flat white and cortado as your palate adapts.

When ordering: at specialty cafés a cappuccino is about 5–6 oz, so order a latte for more volume; at chains, say "espresso macchiato", not "macchiato"; in Italy "un caffè" means an espresso; and in most American cafés plain "coffee" means drip. If names confuse you, describe how strong and how milky you want it.

Head-to-heads: latte vs cortado, macchiato vs latte, flat white vs cappuccino vs cortado. More options: cappuccino, doppio and 7 alternatives to a latte.

If you want to make the full menu at home, an espresso machine with a steam wand is the most flexible choice. Our top beginner espresso machines lists good starting points.

A compact machine for milk drinks at home

Breville Bambino Plus

Compact and automatic milk texturing. Best for: milk drinks if you already have a grinder. Skip if you need a built-in grinder.

Check price on AmazonRead the review

A narrow option if counter space is tight

De'Longhi Dedica EC685

Best for: small kitchens. Skip if you want a built-in grinder or the most steam power.

Check price on AmazonRead the review

Affiliate links: we may earn a commission at no extra cost to you.

Prices change, so check the current listing. Compare more in espresso machine picks.