During college, I worked at a campus coffee shop, where I easily consumed at least half a dozen shots of espresso each day and nearly as many flaky croissants on a weekly basis. Over time, I mastered the art of pulling an espresso shot, learned what the heck a portafilter was, tasted Italian and French roasts, and learned the difference between a cappuccino and latte.
These two espresso drinks are nearly identical: Depending on the drink size that you order, you can expect that both a cappuccino and a latte will both be made with one to two shots of espresso. The espresso is poured in the mug or paper coffee cup first before being topped with steamed milk. Both drinks contain steamed milk and foam, but the ratios are what distinguish a latte from a cappuccino. This is where things get a little bit tricky: To make a latte, frothed milk is poured evenly into the cup, creating milky coffee with a thin layer of foam on top. On the other hand, a cappuccino is made by pouring the hot milk over the espresso while using a large spoon to hold the foamy milk back. Once the stream of hot milk is added, the remaining foam is then scooped on top of the cappuccino, creating an airy, thick layer of foam on top.
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