What is the origin of the latte?

The history of the latte is often obscured by myths, such as the 1683 Viennese origin story involving Jerzy Franciszek Kulczycki. While 17th-century Europeans certainly began adding milk to coffee to make the dark, bitter brew more palatable, these early iterations were not the espresso-based drinks served today. The term 'caffè latte' was documented in William Dean Howells’ 1867 essay 'Italian Journeys,' but this predates the invention and commercial availability of the espresso machine. Consequently, the 'latte' of the 19th century was likely a simple mixture of brewed coffee and milk, rather than the micro-foamed, pressure-extracted beverage defined by modern specialty standards. From a producer’s perspective, the latte represents a significant shift in coffee consumption: it transformed coffee from a standalone, origin-focused experience into a versatile base for dairy and plant-based emulsions. This evolution allowed for the inclusion of lower-grade or darker-roasted coffees that might otherwise be unpalatable, effectively decoupling the consumer experience from the nuanced terroir of the bean. The modern latte, characterized by its specific ratio of espresso to steamed milk and the aesthetic of latte art, is a product of the late 20th-century American coffee boom. It reflects a transition where the barista’s technical skill in milk texturing became as critical to the drink's value as the quality of the coffee itself, a trend that continues to influence how producers process and market their harvests today.