Espressoandmilk

Espressoandmilk is a commonly used term to describe a beverage that combines espresso coffee with steamed or foamed milk. The espresso provides a concentrated, aromatic base, while the milk tempers its acidity and bitterness, creating a smoother and more balanced flavor. This drink is popular in coffeehouse culture worldwide and includes variations such as latte, cappuccino, macchiato, and flatwhite, each differing in the proportion of milk to espresso and the texture of the milk foam.

To prepare espressoandmilk, a shot of espresso is extracted from finely ground coffee using a single or double dose, depending on desired strength. Milk is heated to 60–70 °C and aerated by steam to create microfoam; the temperature of the milk should be maintained to avoid scorching. The foam is poured onto or over the espresso, allowing the crema to mingle with the milk, producing a layered visual effect. Many cafés use a staff scale to maintain consistency, measuring 30–60 ml of espresso against 200–250 ml of milk for a standard latte.

Cultural significance varies by region. In Italy, cappuccino is traditionally enjoyed in the morning, while in the United States, a latte is a common mid‑day choice. The espressoandmilk format has become a staple in cafés, enabling baristas to showcase creative latte art. Nutritionally, the drink offers protein and calcium from the milk, but the caloric content depends on milk type and added sweeteners. Public health recommendations suggest moderation, as espressoandmilk can contribute to daily caffeine and sugar intake.