I remind a book "Cooking for Mr Latte" by Amanda Hesser. I translated recipe parts in Korea and it was published in Korea just a couple of days before. In Italy, as soon as I get up, I used to drinking at least 2 cups of big capuccino or caffe latte. At home, I use the caffettiera (espresso machine for gas top) all the time.
Cafe Latte is typically regular coffee with a lot of steamed milk and cappucino espresso w/ steamed milk, but Latte's can be espresso too, just usually a lot more milk.
Why is the method for Latte and Capucino the same? Aren't they completely different?