Introduction:Espresso-based coffee is the star of any café menu, but do you know the differences and brewing secrets behind ten common drinks like espresso, latte, and cappuccino? This article details the origin, characteristics, and actual ratios of each coffee, including key measurements such as coffee grounds, milk, and foam proportions. It also offers professional brewing tips and visual layering techniques to help you understand the logic behind each cup. Whether you're ordering or trying to replicate them at home, you’ll feel more confident.

Walking into a café, the dazzling array of espresso drinks can be overwhelming. From classic espresso and latte to trendy drinks like Dirty and Flat White, these beverages not only have different names but also vary greatly in flavor, texture, and preparation. Understanding their recipes and backgrounds helps you order more precisely—and even recreate a professional-level coffee experience at home.

① EspressoIt is the soul of all espresso-based drinks. It’s made by forcing hot water under high pressure (about 9 atmospheres) through finely ground coffee, extracting a rich, crema-covered shot of coffee. The ideal espresso should have a deep brown, velvetycrema (coffee foam)with an even thickness and concentrated aroma. Typically extracted using about 20 grams of coffee grounds to produce around 40 grams of espresso, it serves as the essential base for drinks like latte and cappuccino. Stability in water temperature and pressure during extraction is crucial to achieving balanced flavors—bitterness with a touch of sweetness and a subtle caramel finish.

② Americanois made by diluting espresso with hot water. Legend has it that this drink originated during World War II when American soldiers, finding espresso too strong, added water to suit their taste. Today, a standard Americano typically consists of one 40-gram shot of espresso mixed with 180 ml of hot water, for a total volume of about 220 ml. The espresso-to-water ratio is roughly1:4.5. This balance preserves the original coffee flavor while reducing intensity, making it a great pairing with desserts—and a daily favorite for many coffee enthusiasts.

③ Latte, which literally means “milk” in Italian, is a classic coffee made with a double shot of espresso (40g), 260g of steamed milk, and about 1 cm of milk foam. The milk-to-coffee ratio results in a smooth texture and balanced flavors of milk and coffee, making it the go-to choice for latte art. The foam shouldn’t be too thick to maintain the drink’s fluid consistency—ideal for those who prefer a milk-forward taste.

④ Cappuccinois similar to a latte, but with thicker and fluffier foam and a smaller overall volume. Its traditional ratio is one-third espresso, one-third steamed milk, and one-third foam, usually using the same amount of double espresso but with less liquid, highlighting the coffee flavor more prominently.Figure 1shows a cappuccino typically served in a tulip cup. The quality of the foam determines the overall drinking experience—it should be dense and elastic to provide a richer layered mouthfeel.

⑤ Flat Whiteoriginates from Australia and New Zealand and is considered a concentrated version of a latte. Its hallmark is a smaller cup size (usually about 220 ml), with 30g of espresso, 190 ml of milk, and a thin layer of foam (about 0.5 cm). With a lower milk ratio, the coffee flavor stands out more. Flat White is only served hot, featuring silky smooth microfoam that blends with the espresso for a rich yet balanced taste.

⑥ Mochais a classic sweet drink combining coffee, milk, and chocolate. The basic recipe includes 40g of espresso, 20g of chocolate syrup, and 260g of hot milk—sweet but not cloying, with chocolate and coffee complementing each other perfectly. There are also variations such as White Mocha (made with white chocolate) and Zebra Mocha (a mix of both chocolates), offering diverse options for those with a sweet tooth.

⑦ Dirty Coffeeis an ice coffee that emphasizes contrast between visuals and temperatures. Unlike an Iced Latte, the Dirty is made by pouring hot espresso directly over ice-cold milk, using the temperature difference to create a striking layered effect. It’s recommended to use a clear glass: pour chilled milk first, then gently add the hot espresso (40g) about 1 cm above the milk surface to avoid immediate mixing. This drink is best enjoyed unstirred to experience the gradual transition from hot and intense to cold and refreshing.

⑧ Macchiatomeans “marked” in Italian. This coffee features a single shot of espresso with just a small amount of foam added on top as a “mark,” highlighting the pure richness of the coffee itself. A typical café recipe uses 40g of espresso topped with a spoonful of delicate foam, lightly placed to create a distinct color contrast. It’s perfect for those who enjoy the pure flavor of coffee but want a slight softening of the taste.

⑨ Affogatois a simple yet striking dessert coffee. It involves pouring a shot of espresso directly over a scoop of vanilla ice cream—the combination of hot and cold creates an amazing contrast. Usually served as a post-meal dessert, the sweetness of the ice cream balances the bitterness of the coffee, making it especially enjoyable in summer.

⑩ Caramel Macchiatomay share the name “macchiato,” but it’s vastly different from the traditional version. This drink is based on a large amount of milk, foam, and vanilla syrup, with a single shot of espresso (around 30 ml) added, and topped with caramel sauce. It has a sweet, rich, and smooth flavor profile and is a popular choice in many cafés. Though unrelated to the traditional Italian macchiato, it boasts a large fan base.

The above content is compiled by CoffeeHunters, a coffee news website.