Cappuccino:

-Contains less steamed or textured milk

-Cappuccino is served in a glass with a saucer

-Originated in Italy

-The name Cappuccino comes from Capuchin friars’ habits or their tonsured white heads surrounded by ring of brown hair

Cappuccino is prepared with espresso, hot milk and steamed milk foam. Texture and the temperature of the milk are very important. The milk should be a micro foam, which is when you introduce tiny air bubbles into the milk. This gives it a velvety texture and sweetness. Pour your hot foamed milk into the espresso which will result in a 2 cm foam layer at the top.

There are different ways to produce a cappuccino where the use of more milk introduced will be called wet. And a lesser of milk will be referred to as dry.

Latte:

-Contains more steamed or textured milk

-Lattes should be served in porcelain cups cause they hold heat better

-Latte originated in America

-In Italian, latte is milk and caffe latte refers to milk and coffee.

Latte is made with coffee and hot steamed milk. The coffee/espresso can be replaced with another base, like tea or matcha. In Italy, lattes are prepared at home for breakfast. The Italian latte does not contain foamed milk. Caffe latte is prepared using 1.7oz espresso 2/3 steamed milk and a layer of foamed milk about 5 mm thick on top.

Latte Art:

This is typically referred to as a style of pouring steamed milk into espresso to create a pattern or design on the surface of a latte. To pour latte art is somewhat difficult and requires consistency from the barista and the quality of espresso machine.