From espresso to affogato, cortado to cold brew — a complete guide to every coffee drink you will find on a menu worldwide.
Double shot, no additions. Intense, syrupy, and concentrated. The base for almost every coffee drink on this list.
A shorter extraction than espresso — the same dose but less water pushed through. More concentrated and sweeter, with less bitterness.
More water pushed through the same dose. Longer extraction, more bitter compounds. Can taste thin if over-extracted. A larger espresso, not a diluted one.
Espresso with hot water added after extraction. Dilutes the shot to filter coffee strength without the bitterness of a lungo. A staple worldwide.
Espresso with a small dash of steamed milk foam (~10ml). The word means "marked" in Italian — the foam marks the espresso without diluting it significantly.
Espresso with an equal part of steamed milk, no foam. Balanced — neither milk-forward nor espresso-dominant. Favoured by those who find lattes too large.
Double ristretto with 150ml of microfoam milk. Stronger coffee-to-milk ratio than a latte. Australian and New Zealand origin. More espresso-forward than a cappuccino.
Equal thirds espresso, steamed milk, and milk foam. Textured and balanced with a pronounced foam cap. The classic Italian milk coffee.
Espresso with 200-250ml of steamed milk. Mild, creamy, and large format. The most popular coffee drink worldwide. Very little foam — mostly steamed milk with a thin microfoam layer.
Espresso with chocolate syrup or powder and steamed milk. Sweet and dessert-like. The bridge between coffee and hot chocolate. Popular with those transitioning from sweet drinks to coffee.
The same structure as a latte but with oat milk. Slightly sweeter than dairy, with more body. The most popular non-dairy alternative in specialty coffee. Pairs well with espresso's chocolate notes.
Not coffee — steamed milk with matcha powder. Earthy, sweet, and slightly grassy. Often found alongside coffee on specialty menus. A good caffeine alternative for non-coffee drinkers.
Coffee brewed by pouring hot water slowly over grounds in a paper filter. Clean, bright, and nuanced. The purist's method — no pressure, no milk, just the coffee and the water.
Coffee steeped in cold water for 16-24 hours. Smooth, low-acid, and naturally sweet. Served as a concentrate diluted 1:1. Keeps refrigerated for up to two weeks.
Espresso extracted hot, then poured over cold water and ice. Not the same as cold brew — the flavour is sharper and more espresso-forward. The quickest iced coffee to make.
Cold brew concentrate poured over ice and topped with tonic water. The bitterness of tonic complements the sweetness of cold brew. Add a slice of citrus. Sounds strange, tastes excellent.
A shot of hot espresso poured over a scoop of vanilla gelato or ice cream. Dessert and coffee in one. The contrast of hot and cold, bitter and sweet, is the point. Serve immediately.
Espresso or strong coffee topped with whipped cream instead of milk. A Central European tradition. The cream melts slowly into the coffee — rich, indulgent, and very different from a latte.
Whipped instant coffee beaten with hot water and sugar until thick and foam-like, then spooned over milk. Korean in origin. Went viral in 2020. Best made with instant coffee — not espresso.
A chai latte with a shot of espresso added. The spices in the chai — cinnamon, cardamom, ginger — combine with the espresso to create a complex, warming drink. Popular in the US and Australia.
From most concentrated to most diluted, based on coffee-to-liquid ratio:
