Coffee Recipes and Espresso Drink Guide

Browse classic espresso drinks, compare milk levels, coffee strength, ratios, cup sizes, and find the right coffee recipe for the moment.

• Espresso (Espresso only, 25-35 ml) — A small, concentrated coffee made by forcing hot water through finely ground coffee under pressure. It has an intense flavour, a rich body, and a layer of crema on top.
• Doppio (Double espresso, 50-70 ml) — A doppio is simply a double espresso. It has the same flavour profile as espresso but with more volume and a fuller coffee presence.
• Ristretto (Espresso only, 20-30 ml) — A ristretto is a shorter, more concentrated espresso. It is often heavier in body and can taste sweeter and less diluted.
• Lungo (Espresso only, 50-90 ml) — A lungo is a longer espresso made with more water passing through the coffee. It is larger and lighter than espresso, though sometimes slightly more bitter.
• Espresso Con Panna (Espresso + whipped cream, 60-90 ml) — Espresso topped with a spoon of whipped cream. The cream softens the intensity without turning it into a full milk drink.
• Americano (Espresso + hot water, 150-240 ml) — An Americano is espresso diluted with hot water. It keeps the espresso flavour but becomes smoother and easier to drink over time.
• Freddo Americano (Espresso + cold water + ice, 200-250 ml) — A chilled Americano. Espresso is poured over ice and topped with cold water for a light, refreshing coffee.
• Long black (Hot water + espresso, 150-200 ml) — A long black is similar to an Americano, but the espresso is poured over the hot water rather than the other way around. This usually preserves more crema and a bolder texture.
• Macchiato (Espresso + a small amount of milk foam, 30-60 ml) — A macchiato is an espresso marked with a small amount of milk or milk foam. It is still mostly an espresso, with just a touch of softness.
• Gibraltar (Double espresso + steamed milk, 120-150 ml) — A small, strong milk coffee similar to a cortado, traditionally served in a Gibraltar glass. Balanced and compact.
• Marocchino (Espresso + cocoa + milk foam, 60-90 ml) — An Italian espresso drink layered with cocoa and milk foam. Sweet, compact, and slightly chocolatey.
• Cortado (Espresso + steamed milk, 90-130 ml) — A cortado is an espresso balanced with a small amount of warm milk, usually close to a 1:1 ratio. It reduces acidity and intensity while keeping a strong coffee taste.
• Piccolo latte (Ristretto or espresso + steamed milk, 80-120 ml) — A piccolo latte is a small milk coffee made with espresso and a little textured milk. It is similar to a cortado but often slightly milkier and softer.
• Flat white (Double espresso + steamed milk, 150-180 ml) — A flat white is an espresso-based milk drink with a relatively high coffee-to-milk ratio and very smooth microfoam. It is stronger than a latte and usually more velvety than a cappuccino.
• Breve (Double espresso + steamed half-and-half, 200-250 ml) — An espresso drink made with steamed half-and-half instead of milk. Richer, creamier, and more indulgent than a latte.
• Café Bombón (Espresso + sweetened condensed milk, 60-90 ml) — A Spanish espresso with sweetened condensed milk. Very sweet, rich, and served layered in a small glass.
• Cappuccino (Espresso + steamed milk + foam, 150-180 ml) — A cappuccino is an espresso drink with steamed milk and a thicker layer of foam. It is balanced, airy, and often feels a bit richer and more traditional than a flat white.
• Latte (Espresso + lots of steamed milk + light foam, 220-350 ml) — A latte is an espresso drink with a larger amount of steamed milk and a light layer of foam. It is mild, creamy, and less intense than cappuccino or flat white.
• Spanish Latte (Espresso + condensed milk + steamed milk, 200-250 ml) — Espresso with condensed milk and steamed milk — sweeter and richer than a regular latte. The condensed milk adds a distinctive caramel sweetness that makes it stand apart from every other milk drink.
• Affogato (Double espresso + vanilla ice cream (+ optional liqueur), 120-150 ml) — A scoop of vanilla ice cream drowned in a shot of hot espresso. Italian for "drowned", the affogato sits between dessert and coffee — the espresso melts the ice cream into a rich, bittersweet sauce.
• Latte macchiato (Steamed milk + espresso + foam, 220-350 ml) — A latte macchiato is mostly milk stained with espresso. It is milk-forward and visually layered when prepared in a glass.
• Latte Inferno (Double espresso + steamed milk + cocoa + cinnamon + chili, 240-300 ml) — A spicy latte with espresso, steamed milk, and a warming mix of cinnamon, chili, and cocoa. Bold and dessert-like.
• Mocha (Espresso + chocolate + steamed milk, 220-350 ml) — A mocha is a latte with chocolate added. It combines espresso, milk, and chocolate into a sweeter, dessert-like coffee drink.
• V60 / Pour-over (Ground coffee + hot water + paper filter, 225-340 ml) — A manual filter brew where hot water is poured slowly over ground coffee in a cone dripper. The paper filter produces a very clean, clear cup that lets origin character and acidity come through.
• Chemex (Ground coffee + hot water + Chemex filter, 375-700 ml (1-4 cups)) — A pour-over brewed in a Chemex uses a thick proprietary filter that removes more oils than most paper filters. The result is very smooth, clean, and slightly heavier in mouthfeel than a standard V60.
• Kalita Wave (Ground coffee + hot water + Kalita Wave filter, 225-375 ml) — A flat-bottomed pour-over with three small drain holes. The flat bed and Kalita's signature wave filter create an even, forgiving extraction with a consistently sweet, balanced result.
• Batch Brew (Medium-ground coffee + hot water + paper filter, 500-1500 ml (2-8 cups)) — A drip machine passes hot water through ground coffee automatically, producing multiple cups at once. Modern specialty batch brewers heat water precisely and distribute it evenly — results that sit comfortably alongside a careful pour-over.
• AeroPress (filter style) (Ground coffee + hot water + paper filter, 220-260 ml) — The AeroPress brewed with a longer ratio produces a clean, filter-like cup in under 2 minutes. More forgiving than pour-over and very adaptable — small changes to grind, time or temperature move the cup noticeably.
• AeroPress (inverted) (Ground coffee + hot water + paper filter, 180-230 ml) — The inverted AeroPress method turns the brewer upside down so the coffee steeps fully before being pressed. It gives more control over immersion time and produces a fuller, more intense cup than the standard upright method.
• V60 Switch (Ground coffee + boiling water + paper filter, approx. 200 ml) — The V60 Switch combines immersion and pour-over in one brewer. Coffee steeps with the valve closed, then drains through the paper filter when you open it — producing a clean cup with more body and sweetness than a standard pour-over.
• Clever Dripper (Ground coffee + hot water + paper filter, 250-300 ml) — An immersion brewer with a paper filter and a release valve. It combines French press body with pour-over clarity.
• Siphon / Vacuum Pot (Ground coffee + hot water + siphon filter, 250-300 ml) — A theatrical brew method where water rises into an upper chamber, steeps with coffee, then filters back down. Clean, aromatic, and precise.
• V60 Switch — competition recipe (Ground coffee + hot water + paper filter, 230-240 ml) — Ole Kristian Boen used this Switch recipe at the 2021 World Brewers Cup. It alternates between open and closed valve in three controlled pours, producing a structured cup that emphasises body and sweetness — well suited to complex or naturally processed coffees.
• Moka Pot (Finely ground coffee + water, 60-180 ml depending on pot size) — Strong stovetop coffee made by pushing hot water through ground coffee using steam pressure. The result is bold, rich, and closer to espresso in intensity than most filter methods — though not a true espresso.
• Turkish Coffee (Very finely ground coffee + cold water, 60-80 ml) — Very finely ground coffee simmered slowly in a small pot called a cezve or ibrik. The grounds are not filtered — they settle at the bottom of the cup. The result is thick, intense, and traditionally served with sugar added during brewing.
• Vietnamese Iced Coffee (Dark-roasted ground coffee + boiling water + sweetened condensed milk + ice, 200-250 ml over ice) — Ca Phe Sua Da is brewed strong through a small Vietnamese phin filter directly over sweetened condensed milk and ice. Dark-roasted, intensely sweet and served cold — one of the most distinct coffee drinks in the world.
• AeroPress Concentrate (Ground coffee + hot water, 80-100 ml straight; 160-200 ml diluted) — A short, strong AeroPress recipe that produces a concentrated, shot-like result with a smooth texture. Drink as-is for an intense cup, or dilute with hot water to make a long black-style drink.
• French Press (Coarsely ground coffee + hot water, 450-600 ml (2-3 cups)) — A full-immersion brew where coarsely ground coffee steeps in hot water for 4 minutes before a metal mesh plunger separates the grounds. The result is rich, full-bodied and slightly textured.
• Cold Brew (Coarsely ground coffee + cold water, 200-350 ml over ice) — Ground coffee steeped in cold water for 12-24 hours. No heat is used, which produces a smooth, low-acid coffee with natural sweetness and very little bitterness.
• Cold Brew Concentrate (Coarsely ground coffee + cold water (dilute before serving), 200-350 ml after dilution, over ice) — A stronger cold brew steeped at a higher coffee-to-water ratio. Dilute 1:1 with cold water or milk before serving. One batch makes multiple drinks and keeps for up to 2 weeks.
• Iced Pour-over (Ground coffee + hot water + ice, 250-350 ml over ice) — Hot coffee brewed directly over ice. The ice chills the brew instantly, locking in bright, aromatic notes that would fade with slower cooling methods.
• Iced Latte (Double espresso + cold milk + ice, 300-400 ml) — Espresso poured over ice and cold milk. Simpler and more refreshing than a hot latte — the ice dilutes slightly but keeps the espresso flavour forward. A staple of summer specialty coffee.
• Frappé (Instant coffee + cold water + ice (+ optional milk), 250-350 ml over ice) — A Greek iced coffee made by shaking instant coffee with water and sugar to create a thick foam, then served over ice.
• Freddo Espresso (Double espresso + ice, 120-180 ml over ice) — A Greek iced espresso: double espresso shaken with ice to create a smooth foam, then poured over ice.
• Freddo Cappuccino (Freddo espresso + cold milk foam, 180-220 ml over ice) — Freddo espresso topped with cold, frothed milk. Creamy and refreshing, but still espresso-forward.
• Espresso Martini (Double espresso + vodka + coffee liqueur + ice, 120-150 ml) — A classic coffee cocktail made with espresso, vodka, and coffee liqueur. Strong, smooth, and best served cold.
• Espresso Tonic (Double espresso + tonic water + ice, 200-250 ml) — Cold tonic water with a double espresso poured over the top. The carbonation lifts the espresso's brightness and the tonic's bitterness balances the sweetness of the shot. A specialty coffee house signature.
• Shakerato (Double espresso + ice (+ optional simple syrup), 80-100 ml strained) — A classic Italian iced espresso. Hot espresso is shaken vigorously with ice until cold and frothy, then strained into a chilled glass. The result is smooth, cold and intensely coffee-forward with a silky foam.
• Kaffepunch (Strong coffee + spirit + sugar, 150-200 ml) — A Scandinavian coffee punch: hot coffee mixed with spirit and sugar. Traditionally served warm in small cups.
• Karsk (Strong coffee + spirit, 150-200 ml) — A Norwegian coffee-and-moonshine drink. Strong black coffee with a generous pour of clear spirit.

For brewing technique behind these drinks, see the coffee guides.