Izpressos | Global Latte Rankings

Unctuous

Mouthfeel

Glossy

Microfoamy

Thicc

Correlation Coefficient

A good latte can quietly upgrade your day. Izpressos applies needless technical rigor to help you find a good cup.

Explore the methodology

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An Accidental Ode to Texture

I started taking photos of latte cups in 2023 as a way to manage stress; something simple and mindless I could focus on for a few minutes. It wasn't meant to be shared. Over time, the gallery grew, as did my need to seek out cafes, as far as Kimball, Nebraska, and collect data.

Lattes deserve to be appreciated, like whisky I reckon. I don't focus on bean pedigree, or tasting notes; the promised hints of mulberry, stewed pear, honeysuckle, or whatever else the copywriters want you to 'discover' after reading the label first. To me, coffee tastes like coffee, which is why I drink it. If I wanted a stewed pear, I'd stew a pear.

My principal interest is latte composition: how well the espresso and dairy integrate and whether they come together as a single, cohesive drink. It is possible that the quality of this fusion is predicated partly on the bean.

I have learnt much though this endeavour. Mostly that I like lattes.

Cafe target list

Cafes

Average score out of 10

Cafes Scoring a 9.0+

Latte Outlays Since August 2023

Average Price

Most Expensive Latte City

Latte Composition

There are four components that make up a latte: Foam Texture, Milk Texture, Taste, and Temperature. Each component is assigned a weight on a 0-100% scale to reflect its relative importance in the overall score. Higher weights indicate greater influence on the final result. The espresso itself is not scored separately because, in a latte, it is not experienced in isolation. Its quality is reflected through taste and in how well it integrates with the milk and foam to form a cohesive drink. The espresso functions as the structural core of the latte, even without a standalone score.

Foam Texture

hive

35%

Foam texture is determined by bubble size and surface character. Its appearance ranges from glossy and uniform, to visibly aerated and frothy.

Milk Texture

heat

25%

This is about the body and density of the milk, and how well it integrates or bonds with the espresso and foam. Milk texture can range from watery and thin, to dense and velvety.

Taste

lips

25%

This is where the espresso shot is allowed to speak for itself. I'm not auditing tasting notes but balance. Some spresso shots are bitter and domineering; others get bullied by the milk and retreate cowardly behind its sweetness. And, taste cannot be fully separated from foam texture, milk texture, and temperature, all of which shape how it ultimately registers.

Temperature

device_thermostat

15%

Instead of celsius or fahrenhet, temperature is measured in time. Optimal temperature is achieved when two conditions are met: the latte should be drinkable immediately at the time of service, and a 10oz cup should take about 5-7 minutes to consume. The score reflects how much the drink deviates from these two conditions.

Rating Scale

This section describes the scoring scale used to evaluate each component. Each factor is rated on a 0-10 scale, with defined score bands that explain what performance looks like at different levels. As the score increases, the quality, balance, and execution of the component improve.

Element	0< Score ≤5	5< Score ≤7	7< Score ≤9	9< Score <10	10
Foam Texture hive	Frothy not glossy Audible foam collapse	Microfoamy Minimal gloss	Mostly smooth microfoam High gloss	Ultra fine microfoam Superior gloss	Unimprovable bubble engineering
Milk Texture heat	Thin and watery mouthfeel No espresso-foam integration	Denser mouthfeel Partial espresso-foam integration	Rich mouthfeel High espresso-foam integration	Luxurious mouthfeel Full espresso-foam integration	Like drinking espresso-flavoured silk
Taste lips	Absent	Present Limited depth	Distinct Multidimensional	Expressive Refined and Complex	Assertive
Temperature device_thermostat	Time to First Sip 5min+ Drinking Window 2-12min	Time to First Sip 1-5min Drinking Window 4-9min	Time to First Sip 1min Drinking Window 5-8 min	Time to First Sip 0min Drinking Window 5-7min	Time to First Sip 0min Drinking Window 6min
Raw Score functions	Mediocre Max Travel Radius 500m	Functional Max Travel Radius 1km	Gratifying Max Travel Radius 2km	Restorative Max Travel Radius 2km	Transcendent Max Travel Radius 5km

Formula

With the components and scoring scale defined, the next step is to show how those inputs translate into a final evaluation for each cup. The framework below explains how individual component scores are combined, how expectations are incorporated, and how the final result is determined.

Raw Score

The Raw Score is calculated as the weighted sum of the four components. Each component is scored from 0 to 10 and multiplied by its assigned weight (35%, 25%, 25%, and 15%, respectively). The result is a single composite score out of 10 that reflects overall technical performance.

Raw Score = \sum_{i = 1}^{4} w_{i} x_{i}

Expected Score

Certain attributes, such as interior design, branding, and overall aesthetic, shape expectations. A café that signals care and precision may imply a high expected score, while a more utilitarian setting may suggest a lower one.

Penalty

If the Raw Score falls below the Expected Score, the difference is applied as a Penalty. If the latte meets or exceeds my expectations, no penalty is applied but still calculated (negative). This mechanism penalizes cafés that project refinement and competence but fail to deliver on that promise.

Adjusted Score

The Adjusted Score equals the Raw Score minus the Penalty. A negative Penalty raises the final figure, signalling a café that outperformed expectations. More commonly, the adjustment lowers the result, exposing places that rely on aesthetics or branding without delivering equivalent quality. Rankings are based on Raw Scores alone.

Process

I drink my latte without a lid, as you should. I do not score any component until I have finished the drink. A latte evolves as it is consumed, particularly as the temperature shifts. Early impressions are incomplete and sometimes misleading. At first, I don't stir. The opening sips are about assessing the latte as it was served. I do not slurp because I'm not a mouth-breathing philistine. About an inch into the cup, I begin stirring to keep the foam integrated with the milk and to pull back what has started to cling to the sides. By the end, there should be no foam left behind.

Limitations

The methodology has clear flaws and limitations, as outlined below.

Single Visits

looks_one

Most cafés are visited only once. A different day, a different barista, or minor changes in workflow could produce a different result. The score reflects a single execution, not a long-run average. But I don't see a big issue with this.

Palate Conditions

dine_in

Whether I've eaten before a latte can influence taste perception. Residual flavours, sugar, acidity, or even hydration levels may affect how sweetness, bitterness, and texture are experienced. I do not standardize pre-tasting conditions.

Timing

nest_clock_farsight_analog

I aim to consume each latte as soon as possible, but the delay between preparation and first sip can vary. Even short timing differences can affect texture, integration, and overall balance.

Framework Design

function

This scoring framework is mine. It reflects what I value most in a latte and how I believe the core components should be prioritized. Adding or removing variables, or adjusting their relative weights, would produce different overall results. The rankings are consistent within this framework, but not unimpeachable. Almost every café listed is worth visiting.

Advantage: Hipsters

child_hat

The best lattes are found in hipster cafes, mostly in larger towns and cities (population 30,000+), with occasional small-town outliers. The pattern is consistent.

Ethnic Stereotypes

group

I can predict the quality of a latte, with a high degree of certainty, based on the age, personality, attire, tattoo quantity, and ethnic background of the barista. This uncomfortable reality has held true across cities, countries, and continents. But it would be gauche to describe.

Mom and Pop

elderly

The quaint, cash-only 'mom and pop' café with rickety chairs, on Main Street in the always 'historic downtown' that's been there for 20 years, will produce a mediocre latte. Go there for lunch, not a latte.

Hot Food

lunch_dining

Once the menu expands beyond coffee and baked goods, latte standards contract. It's rare for cafes that sell hot foods, like soup and sandwiches, to deliver a high quality latte.

Price

Lattes are expensive; most hover around $6-7. Beyond about $6, there is not much improvement in the raw score.

Texture Decides

This plot is pretty obvious. Since foam texture is the most important factor in calculating the raw score, the relationship between the two is axiomatic. It is impossible to overcome bad foam.

Still Worth Drinking

This chart looks similar to the last, but unlike Raw Score vs. Foam Texture, the connection between foam texture and taste is a bit looser. A latte can fall short on structure but still taste enjoyable.

Overrated, Under-extracted

I don't choose cafés at random. There is selection bias built into this project. I am drawn to places with a certain aesthetic, branding, even typography. These elements influence my expectations. If it looks slightly pretentious and minimalist, I'm probably walking in. But I think it's reasonable to assume that cafés investing heavily in compelling design, branding, and atmosphere may also have the capital to invest in training and equipment. And the data does show a moderate but meaningful connection between hype and results. But the relationship is weaker than I would have expected. 'Third wave' coffee has produced an epidmic of aesthetic obsessed cafes: minimalist interiors, tiny, sans serif typography, muted palettes, clean branding. Branded tote bags. And while these aesthetic cues initially project high competence and precision, often enough, this impression doesn't survive the first sip.