What distinguishes a latte from a café au lait?

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Latte: espresso plus hot milk (1:3–1:5) with a foam head. Café au lait: filter coffee with hot milk in equal parts, without foam, often in a bowl. The difference lies in the coffee base (espresso vs. filter) and the proportion of milk. Both names literally mean the same thing — "milk coffee": *caffè latte* in Italian, *café au lait* in French. But the drinks are different because the coffee cultures behind them are different. Caffè Latte (Italian): Base: A single espresso (25–30 ml). Milk: Hot, lightly frothed milk (150–250 ml). Ratio: 1:3 to 1:5 (espresso to milk). Thin foam head, sometimes with latte art. Served in a large cup or a glass. Taste: Mild, milky, with the espresso base in the background. Café au Lait (French): Base: Strong filter coffee or French press coffee. Milk: Hot milk, not frothed. Ratio: 1:1 (coffee to milk). No foam — smooth surface. Traditionally served in a wide bowl (*bol*) into which you dip croissants. Taste: More full-bodied, more coffee-forward than a latte, because filter coffee is less concentrated than espresso and is therefore diluted with less milk. In German café practice: A "latte" or "caffè latte" is almost always espresso-based with lots of frothed milk. A "Milchkaffee" is often the German version of the café au lait: filter coffee with hot milk. The terms are often mixed up in everyday life. Anyone who orders "a latte" in a café usually gets an espresso-milk drink. Which one is better? The latte is creamier and milder thanks to the espresso and the foam. The café au lait is more coffee-forward and down-to-earth — ideal for breakfast with pastries. At Sophienstraße 27, we serve espresso-based caffè lattes — with fine microfoam and latte art. Stop by Sophienstraße 27 in Berlin-Lichtenberg — Mon–Fri 8am–5pm, Sat 10am–5pm.

What distinguishes a latte from a café au lait?

Why that is

In practice at Green Wall Coffee

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