Cortado, flat white, cappuccino, latte: the guide to stop hesitating
They all start the same way: an espresso and milk. Yet a cortado and a latte are completely different experiences. It all comes down to how much milk and how thick the foam is. A quick guide, from strongest to softest.
The cortado: perfect balance
The name comes from the Spanish cortar, “to cut”: the espresso is cut with roughly the same amount of warm milk, with very little foam. Served in a small glass, it keeps all the coffee's intensity while rounding off its acidity.
For whom? People who love the taste of coffee but find espresso a bit sharp.
The flat white: the barista's favourite
Born somewhere between Australia and New Zealand, the flat white pairs a generous espresso with milk steamed into a very fine, almost silky microfoam. The cup is smaller than a latte, so the coffee stays in front and the milk adds roundness. It's also the ideal drink for latte art.
For whom? Anyone who wants a milky drink that really tastes of coffee.
The cappuccino: the airy classic
You can recognise a cappuccino by its thicker, airier layer of foam. It feels lighter than a flat white, with an almost creamy texture on top. In Italy, it's mostly a morning drink.
For whom? Foam lovers, and fans of tradition.
The latte: softness first
The milkiest of the four: lots of warm milk, a thin layer of foam, served in a big cup. The coffee takes a step back — perfect for slow mornings, or iced in summer.
For whom? Anyone who loves a gentle, comforting drink.
In short
- Cortado: half coffee, half milk, almost no foam.
- Flat white: coffee-forward, silky microfoam, small cup.
- Cappuccino: thick, airy foam.
- Latte: lots of milk, maximum softness.
And the Full Bloom?
That's our signature drink — we'll let you discover it in person. And if you don't drink cow's milk, good news: plant milk is free on every drink.
