Americano
Combine espresso and hot water. You add hot water to a shot of espresso .
(It's different to a long black where the espresso is added to the hot water).
Flavor profile: Retains the flavor complexity of espresso but is less intense than a straight espresso shot.
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Cappuccino
A cappuccino is an espresso-based coffee drink traditionally made with equal parts espresso, steamed milk, and thick milk foam. It has a rich, creamy texture and is typically served in a smaller cup than a latte. Variations include using non-dairy milk, cream, or adding toppings like cocoa powder or cinnamon.
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Cortardo
A Cortado is a Spanish-origin drink with a one-to-one ratio of a double shot of espresso and milk (approximately 4 ounces total), resulting in a bolder, stronger espresso flavor.
In different parts of the world it's made differently.
Traditionally, you start with a standard espresso (I like using a 18g dose).
I run the full 1-2 ratio pulling about 36g of espresso.
Then add an equal amt of milk
Common Variations:
Spanish Cortado: Exactly 1:1 milk/coffee ratio, very little foam
Gibraltar: Same drink, typically served in a specific 4.5 oz glass
Aussie Cortado: they usually use a stronger 22.5g dose (double shot) to make 45g espresso.
Iced Cortado: Espresso over ice with cold milk (still ~1:1)
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Doppio
A "doppio" coffee is an Italian term that means "double," and it most commonly refers to a double shot of espresso, made with double the amount of ground coffee and water as a single shot. It yields about 2 ounces (around 60ml) of concentrated, full-bodied coffee, and is considered the standard in many barista competitions.
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Flat White
A flat white is a coffee drink made with espresso and steamed milk, characterized by a higher coffee-to-milk ratio than a latte and a thin, velvety layer of microfoam on top, rather than a thick layer of foam. It offers a stronger coffee flavor than a latte or cappuccino and is typically served in a smaller cup.
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Galao
Galao is a Portuguese coffee drink made with one part espresso and three parts foamed milk, served in a tall glass. It is a creamy and rich beverage similar to a latte but with a higher milk-to-espresso ratio, and it is a popular breakfast staple in Portugal
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Gocciato
"Gocciato" can refer to an Italian coffee, specifically an espresso with a drop of frothed milk. In the city of Trieste, it refers to an espresso with a small amount of steamed milk foam, sometimes served in a glass. It can also mean "dripped" or "dotted," and is the past participle of the Italian verb gocciare. Additionally, "Gocciato" is the title of a 2025 electronic music track by Adriano Onda.
Coffee: Gocciato
Description: A simple espresso with a small drop of milk foam on top.
Variations:
Goccia: A drop of milk froth in the center of the coffee.
Goccia in b: A drop of hot frothy milk, served in a small glass.
Context: This type of coffee is a part of the unique coffee culture in cities like Trieste, Italy.
Language: Gocciato
Meaning: The past participle of the Italian verb gocciare.
English translation: "Dripped" or "dotted".
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Latte
A latte, or caffè latte, is an espresso-based coffee drink made with one or two shots of espresso, a generous amount of steamed milk, and a thin layer of frothed milk on top. It is known for its creamy texture and milder coffee flavor compared to a cappuccino, which is often topped with chocolate powder and has a more distinct, stronger espresso taste.
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Long Black
Use a 170ml cup. ... the Aussie version of the Americano.
A long black is an Australian coffee drink made by pouring a double shot of espresso over hot water, creating a stronger, more robust flavor than an Americano because the espresso is added last. This method preserves the rich crema on top of the coffee, offering a full-bodied black coffee without milk.
Ratio: Usually a double shot is used... normale 1:2 ratio.
A common ratio is 3/4 water to 1/4 espresso, but you can adjust this to your preference.
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Lungo
"Lungo," Italian for "long," is an espresso-based coffee drink made with an extra-long pull through the espresso machine, resulting in a larger and milder coffee than a standard espresso. It is made using more hot water and a longer extraction time, which pulls out more flavor and aromas from the coffee beans. This results in a drink that is roughly the same size as a double espresso but less concentrated.
Preparation: A lungo is created by using more water to pull the shot than a standard espresso, extending the brewing time.
Volume: A lungo is typically about twice the volume of a single espresso shot, similar to a double espresso, but is less concentrated.
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Macchiato
A macchiato is an espresso-based coffee drink with a "mark" or "stain" of milk,
which can be anything from small splash of foamed milk, to a teaspoon or more.
It's very regional in style.
The Italian term "macchiato" translates to "marked" or "stained," referring to the milk's mark on the rich, dark espresso, which adds a hint of creaminess and sweetness.
Note that a traditional macchiato is espresso-forward, while a variation like a latte macchiato
is milk-forward with espresso poured on top.
Variations
Short Macchiato: A standard 30ml shot of espresso with a dash of milk foam.
Long Macchiato: A 60ml double shot of espresso, hot water to fill half the glass,
& a touch of milk (Melbourne style).
Long Macchiato Topped: A 60ml double shot of espresso, filled with textured milk
(Perth style 'Long Mac'). It's like a milky latte.
Cafe Pingado: The Portuguese term for a macchiato, meaning "dropped coffee".
Latte Macchiato: This is the reverse of the standard Macchiato.
The milk is marked by the espresso.
Steam the milk 1st then add the espresso. It typically has a layered look.
Start with 1/3 to 1/2 glass of steamed milk. Pour your espresso slowly
(use the back of a spoon) to stain the milk.
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Magic
The Magic (comes from Melbourne)....
Yes I know sounds unusual to my overseas friends, but people in Melbourne really
do go into coffee shops and ask for a Magic. :-)
It's simply a double ristretto topped with steamed milk.
Usually served in a 5 ounce ceramic cup (160ml).
Since this is a Melbourne drink, I use a 22.5g ground coffee dose to give a strong
22.5g espresso yield, but you can use whatever dose you like.
Eg: 18g coffee to 18-19 g liquid.
Keep your ratios in mind. A ristretto is just a shortened espresso.
If your espresso is pulled in 30 secs, the ristretto will take 20 secs.
It your double espresso is typically 60mls, the double ristretto will be 40mls.
Grind finer than usual.
Temp: 92-95C
You don't need much milk.... froth to flat white consistency.
When pouring the milk don't go too high (go 2/3 up a large cup)... don't fill to the rim.
The lovely thing about this type of drink is that the shorter shot reduces acidity/bitterness (usually comes at the tail of the shot) and increases fruity & sweet flavours (which come at the beginning of the shot).
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Mocha
A mocha is an espresso-based coffee drink with added steamed milk and chocolate, similar to a latte but with a chocolate flavor. It can be made with either chocolate syrup or cocoa powder and is often topped with whipped cream. Mochas can be enjoyed either hot or cold and are known for their rich, indulgent flavor that balances coffee bitterness with chocolate sweetness.
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Piccolo
A piccolo is an Australian-origin drink made with a single shot of espresso and steamed milk in a 4-ounce glass (a small 90ml glass), creating a smaller, milk-enhanced drink with a balanced coffee flavor.
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Ristretto
A ristretto is a "short shot" of espresso made with the same amount of ground coffee but half the amount of water, resulting in a highly concentrated, intense, and bold flavor. It is sweeter and more syrupy than a standard espresso, with a rich, full-bodied taste and less bitterness, often preferred by coffee enthusiasts who enjoy a stronger flavor.
Concentration: A ristretto is more concentrated because it uses less water, typically extracting about 15 to 20 ml compared to a standard espresso's 30 ml.
