Cafélatteis espresso served with plenty of steamed milk, which makes it smooth, light brown, and not bitter or harsh.
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The steamed milk hasn't much foam, but many baristas make some micro foam to makelatteart.
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Key products include its variety of coffee,latte, and cappuccino flavors and sizes, and made-to-order hoagies.
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The use of steamed milk to form patterns such as hearts or maple leaves is referred to aslatteart.
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Latteart is traditionally associated with lattes (drinks of 240ml or more), as the name suggests, but can also be used in shorter drinks.
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Others include the red eye and "lattemacchiato".
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Microfoam may also be added to brewed coffee in a caf au lait, and faintlatteart can be produced.
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In all similar to cafflatteor caf au lait, it comes in a tall glass with about one quarter coffee, 3 quarters foamed milk.
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However, some cafes will top alattewith extra froth, while others may pour a flat white slightly shorter.
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Espresso brew pitchers are particularly used for layeredlattemacchiatos, which require careful pouring.
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Other coffee beverages such as lattes, cafe mochas and cappuccinos are becoming increasingly popular with the opening of more upmarket cafs.
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If cappuccino-sized (150-180ml), this is sometimes known as a wet cappuccino, andlatteart can also be made even in the small macchiato.
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To pourlatteart, the milk should be shiny, slightly thick, and should have very small, uniform bubbles.
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Of these, hearts are simpler and more common in macchiatos, while rosettes are more complex and more common in lattes.
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See microfoam: procedure for how microfoam is made; this article concentrates on thelatteart once the foam is made.
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