The Complex World of Lattes

This week I thought it might be interesting to devote some time to discussing lattes.

The word latte comes from the Italian word for milk. What in Canada and the U.S. is called a latte is an abbreviated version for "caffelatte" or "caffellatte" as the beverage is referred to in Italy.

International versions of lattes vary widely from the original. For example, the darkness of the roasted coffee, the use of espresso and the foaming of milk are all different depending on the country in which one is living. In Europe it is still quite common to use the French term cafe au lait, although in North America cafe au lait is defined as regular coffee with warm milk, often served in a bowl. However, as recently as 1980, if one were to order a "latte" in Italian restaurants in North American, one would get a glass of milk, while if one asked for a "caffe latte" one would receive a drink very similar to what is usually known as a North American latte.

In North America, according to Jon Thorn's The Coffee Companion, a caffe latte is one of the most popular espresso-based drinks. It is created by adding milk, steamed to 150 - 170 degrees Fahrenheit, to a freshly drawn shot of espresso. Sometimes served in a tall glass, it is completed with a quarter inch layer of foamed milk and, if preferred, a generous sprinkling of chocolate or cinnamon.

According to the Coffee Companion, one of the best coffees that can be used in lattes is from Indonesia, which has a relatively low amount of acidity.