Drinks

A small, concentrated shot of coffee produced by forcing hot water through finely-ground, tamped coffee under pressure. The base for most espresso-based milk drinks.

Espresso diluted with hot water, giving a strength and body closer to filter coffee while keeping espresso's flavour character.

A double espresso shot with a small, even layer of finely-textured microfoam steamed milk, resulting in a stronger coffee-to-milk ratio than a latte.

A double espresso shot with roughly equal parts steamed milk and a deep layer of milk foam, giving a lighter, more airy texture than a latte.

A double espresso shot with a larger volume of steamed milk and a thin layer of foam, giving a milder, milkier drink than a cappuccino or flat white.

A double espresso shot 'cut' with a roughly equal volume of warm, barely-foamed milk, smaller and stronger than a flat white.

An espresso shot 'marked' with a small dash of foamed milk, the smallest and strongest of the traditional milk-based espresso drinks.

A latte with chocolate syrup or cocoa added, combining espresso, steamed milk and chocolate.

Coffee brewed by pouring hot water over a bed of medium-ground coffee held in a paper filter, producing a clean, well-balanced cup.

Full-immersion brewed coffee retaining natural oils and some fine sediment, giving a fuller body than paper-filtered coffee.

Coffee brewed with a short immersion steep followed by gentle pressure filtration, giving a clean cup that can be adjusted across a wide strength range.

A concentrate made by steeping coarse coffee grounds in cold water for many hours, typically diluted with water, milk or ice before drinking.

Hot-brewed coffee cooled and served over ice, distinct from cold brew, which is steeped cold from the start.

Coffee brewed from decaffeinated beans, retaining most of the flavour of regular coffee with the great majority of caffeine removed.

A 'restricted' espresso shot pulled with the same coffee dose as a standard espresso but roughly half the water, stopped early for a smaller, more concentrated, sweeter shot with less bitterness extracted.

A 'long' espresso shot pulled with the same coffee dose as a standard espresso but roughly double the water, extracting for longer and producing a larger, more diluted, more bitter shot than ristretto or standard espresso.

Hot water poured into a cup first, with an espresso shot poured on top, preserving more crema than an Americano since the espresso is added last rather than diluted into the water.

Strong brewed filter coffee combined with roughly equal parts hot steamed or scalded milk, a French tradition distinct from espresso-based milk drinks since it starts from filter coffee rather than espresso.

A single espresso shot topped with a small amount of steamed milk in a small glass, essentially a smaller, stronger latte.

Espresso brewed with sugar whipped into the first drops of the shot to create a sweet, foamy top layer called 'espuma', a Cuban tradition distinct from simply adding sugar afterward.

Strong dark-roast coffee slowly dripped through a phin filter directly over sweetened condensed milk, then stirred and poured over ice.

Extremely finely ground coffee simmered unfiltered with water (and often sugar) in a small pot called a cezve, served with the grounds settled at the bottom of the cup. Preparation and serving customs vary across the wider region.

A scoop of vanilla ice cream or gelato 'drowned' with a hot espresso shot poured over it just before serving, treated as a dessert as much as a drink.

Cold brew concentrate diluted and infused with nitrogen gas, typically through a pressurised tap or a can with a nitrogen widget, producing a creamy, cascading texture and a naturally sweet impression without added dairy.

Egg yolk whipped with sugar (and often condensed milk) into a thick, mousse-like foam, poured over strong phin-brewed coffee — a Hanoi speciality documented as originating from a period of fresh-milk scarcity, using egg as a dairy substitute rather than as a flavour novelty. Distinct in both technique and origin story from Vietnamese iced coffee (cà phê sữa đá), which uses condensed milk directly rather than a whipped-egg topping.

Coffee brewed in a jebena as the drink at the centre of the Ethiopian coffee ceremony — green beans roasted fresh in front of guests, ground by hand, and simmered with water, traditionally served unsweetened black in three successive rounds (abol, tona and baraka) from the same grounds, each round progressively lighter in strength. See CoffeeHQ's Ethiopian coffee ceremony history article for the ceremony's full social and cultural context; this record is the drink/recipe profile specifically, since a cultural-history article and a brewable recipe answer genuinely different questions.

Espresso poured over cold milk and ice, rather than a hot latte that has been chilled — the milk is never steamed, so the drink has no foam and a much cleaner, sharper character than its hot counterpart.

Espresso lengthened with cold water and served over ice — black, sharper than a hot americano, and the simplest cold coffee an espresso machine makes.