From the stripped-back ristretto to the indulgent affogato, every espresso-based drink follows a logic of ratios and technique. Learn the exact volumes, differences, and history behind each drink on the menu.
Espresso and its close cousins — same coffee in, different water volume out.
A restricted shot using 7-9g of coffee pulled to a 15-20ml yield in 15-20 seconds. The early extraction phase produces a sweeter, more viscous shot with concentrated fruit and chocolate flavours and low bitterness. Often used as the espresso base for flat whites in Australian cafes.
The standard: 18-20g of coffee extracted to 36-40ml at 9 bar in 25-30 seconds. The result is a 2:1 brew ratio shot with crema, a bittersweet balance of sugars and acids, and the full aromatic complexity of the bean. The foundation of every milk drink on the menu.
An extended espresso pulled with double the water yield, around 60-90ml. Extraction time extends to 40-60 seconds. The lungo is less concentrated but more bitter, as later extraction phases pull more bitter compounds. Popular in Northern Italy and Scandinavia. Not the same as an Americano.
A double espresso diluted with 90-180ml of hot water, yielding a 150-240ml total volume. The coffee is brewed as normal espresso and water is added after — the opposite of a lungo which is brewed long. The Americano reportedly originated when American soldiers in WWII Italy diluted espresso to approximate drip coffee.
The ratio of espresso, steamed milk, and foam is what separates a flat white from a latte.
A double ristretto or espresso with 120-160ml of velvety microfoam milk. Originated in Melbourne and Sydney in the 1980s. The milk is fully integrated, not layered, with no thick foam cap. The drink is small, strong, and smooth. Served in a 160-180ml ceramic cup. The milk texture should be silky and flow freely.
A double espresso with 240-300ml of steamed milk and a thin 5-10mm microfoam cap. Caffe latte means coffee milk in Italian. It is the most popular cafe drink worldwide, large, mild, and approachable. Latte art is poured on top. Served in a 300-360ml glass or cup. Syrups are commonly added.
Traditionally one-third espresso, one-third steamed milk, one-third foam in a 180ml cup. The foam cap is thick and stable, capable of holding sugar on top. Italian cappuccinos are dry with more foam. Australian and UK cappuccinos are wetter and closer to lattes. Dusted with chocolate powder by convention.
A Spanish espresso cut with an equal volume of warm milk in a 1:1 ratio, served in a 90-120ml small glass. The milk reduces acidity without swamping the coffee character. No foam cap, no latte art tradition, though modern baristas often pour a heart. Popular in specialty cafes as the choice of those who want strong coffee softened slightly.
The desserts and regional variations that bend espresso into something new.
The Italian macchiato is simply an espresso with a dollop of milk foam on top. Total volume is 30-40ml. The milk marks the espresso visually and cuts the sharpness slightly without fundamentally changing the drink. The latte macchiato is the reverse — steamed milk in a tall glass marked with a float of espresso.
A dessert drink consisting of a scoop of vanilla gelato or ice cream drowned in a single or double espresso. The hot espresso melts the ice cream, creating a bittersweet, creamy sauce. Affogato means drowned in Italian. Served immediately before the gelato melts. Sometimes accompanied by a shot of amaretto.
A ristretto pulled into a small 90-100ml glass and topped with steamed whole milk and a thin layer of microfoam. The piccolo is an Australian invention — smaller than a latte, stronger than a flat white, and served in a glass. It became popular as a daytime drink for baristas who wanted flavour without the volume of a full latte.
An American variation where the milk is replaced with half-and-half — a blend of equal parts whole milk and cream. The result is an extremely rich, high-fat, creamy latte with a thick, velvety texture. Breve means short or brief in Italian but the drink itself is indulgent and rarely consumed more than occasionally.
Four numbers that define a properly pulled double shot.
Standard espresso uses 18-20g of ground coffee per shot. Single shots use 7-9g. Ristrettos typically use the same dose as a standard double, around 18g. Consistent dose is the first variable to control — always weigh your coffee in to 0.1g precision.
Yield is the weight of liquid espresso in the cup. Standard double: 36-40g. Ristretto: 15-20g. Lungo: 60-90g. Brew ratio is dose divided by yield — a 1:2 ratio (18g in, 36g out) is the standard starting point for espresso. Adjust yield to change strength and flavour balance.
SCA recommends 90-96 degrees Celsius for espresso. Lighter roasts extract better at higher temperatures (94-96C) to achieve full extraction. Darker roasts often benefit from slightly lower temperatures (88-92C) to avoid intensifying bitterness. PID-controlled machines maintain this precisely.
Standard espresso extraction runs 25-30 seconds from the moment the pump starts. Ristrettos run shorter, 15-20 seconds. Lungos run longer, 40-60 seconds. Time alone is not a reliable indicator of quality — always combine time with dose, yield, and taste to dial in a shot.
