What Is a Breve? Breve Coffee Explained, Plus How to Make One

A breve (pronounced BREH-vay) is an espresso drink made with steamed half-and-half instead of milk. It is built like a latte: one or two shots of espresso topped with steamed dairy and a thin layer of foam. Because half-and-half is about half cream, a breve is richer, sweeter-tasting and much creamier than a latte, with roughly twice the calories. You may also see it called a caffè breve or a breve latte, and at most US cafés you can ask for any espresso drink “breve” to have it made with half-and-half.

What Is Breve Milk?

“Breve milk” simply means half-and-half: a mix of whole milk and cream. In the US it must contain between 10.5 and 18 percent milkfat, and most brands sit near the low end, around 10 to 12 percent. That is roughly three times the fat of whole milk, which is about 3.25 percent, but far less than heavy cream, which is at least 36 percent.

The extra fat is what gives a breve its texture. It coats your mouth, softens the espresso’s bitterness and makes the drink taste sweeter even with no sugar added. No half-and-half in the fridge? Mix about 3 parts whole milk with 1 part heavy cream. For more on how different dairy and plant milks behave in coffee, see our guide to the best milks for coffee.

Breve vs Latte, Cappuccino and Cortado

The biggest difference from a latte is body. Half-and-half does not foam as high as milk, because the extra fat holds back the bubbles, so a breve has less foam but a thicker, velvety feel. See our guides to the cortado and latte vs cappuccino for more on those drinks.

How to Make a Breve Coffee

No espresso machine? Brew strong coffee in a moka pot or an AeroPress. Heat the half-and-half on the stove or in the microwave until it steams but does not boil, then froth it with a handheld frother or by pumping it in a French press. Our guide to frothing milk covers each method.

Tips for Steaming Half-and-Half

• Keep it cold. Cold half-and-half gives you more time to build smooth foam before it gets hot.
• Add less air than you would for milk. It will not foam as high, and too much air gives big, soapy bubbles.
• Do not overheat it. Past about 160°F (70°C), half-and-half starts to taste cooked and can separate. Stop when the pitcher is too hot to hold for more than a second or two.
• Use it fresh. Half-and-half close to its date is more likely to break up or curdle when it hits hot, acidic coffee.
• Purge and wipe the steam wand after each use. Cream builds up faster than milk.

Breve Variations

• Iced breve. Pour a double espresso over ice and top with 4 to 6 oz of cold half-and-half. No steaming needed.
• Vanilla or caramel breve. Add a pump or two of syrup to the espresso before the half-and-half.
• Breve mocha. Stir chocolate sauce into the espresso, then add steamed half-and-half.
• Breve cappuccino. A smaller drink with more foam, made with half-and-half. Expect a denser, less airy cap than a milk cappuccino.
• Ordering at Starbucks. Ask for any espresso drink “breve” or “with half-and-half.” Our guide to Starbucks sizes and orders helps you pick the size.

Breve Calories and Keto

A breve is a treat, not an everyday latte swap if you are watching calories. On the other hand, it is popular with people on low-carb and keto diets, because most of its calories come from fat. The carb savings over milk are small, though. For the fewest carbs, use heavy cream thinned with a little water, and skip the syrup.

Where the Name Comes From

“Breve” is Italian for “short” or “brief,” but the drink is an American café creation, not something you would order in Italy. Half-and-half is mainly a US product, and the breve appeared on American espresso menus during the coffeehouse boom of the 1980s and 1990s. Nobody knows for sure why it got the name. In Italy, “latte” just means milk, and the closest thing to a breve is a caffè con panna: espresso topped with whipped cream.