Types of Espresso Drinks: 33 Types You Need To Know In 2023
Have you ever wondered how many types of espresso drinks are actually out there?
As the global coffee culture keeps expanding, you can find coffee shops in every corner of the world and the types of espresso drinks have certainly evolved.
Today, it is not surprising to step into a local hipster café and be bewildered by the extensive coffee menu they have. Just looking at types of espresso drinks alone is enough to confuse an everyday regular coffee consumer.
Fret not! In this post, I will attempt to compile all types of espresso drinks for you to discover or learn a thing or two about them.
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At a glance: 33 Types Of Espresso Drinks To Know In 2023
1. Espresso
We can’t talk about the types of espresso drinks without first defining espresso itself.
Simply put, espresso is a strong concentrated coffee with a preparation method of Italian origin as essentially one of the most basic types of espresso shots.
This process involves the preparation of the coffee cake which is also known as a puck where it will be subjected to hot water under high pressure (typically 95oC at 9 bar of pressure for 25 to 30 seconds) to extract a caramel-colored liquid which is now commonly known as espresso.
Typically for a single shot of espresso, a brew ratio of 1:2 is commonly referenced where 7 to 9 grams of coffee ground will yield 14 to 18 grams of espresso.
The espresso forms the base of the types of espresso drinks that we are going to dive into below. The espresso shot types vary according to how intense you want your drink to be.
This is just a very brief explanation of what an espresso is and if you are interested to know more about different types of espresso shots!
2. Doppio
The word doppio is of Italian origin which simply means “double” in English. Hence, ordering a doppio will get you a double espresso. The steps to prepare a doppio is similar to a single espresso; only the coffee ground dose is doubled here.
This means the brew ratio remains at 1:2 where you should now need 14 to 19 grams of coffee ground to yield 28 to 36 grams of espresso in order to call your drink a doppio.
3. Ristretto
The word ristretto is of Italian origin which loosely translates to “restricted” or “limited” in English.
As the name suggests, the process of preparing a ristretto beverage means limiting the amount of water passing through the coffee puck. This will result in a beverage with a lesser volume compared to a single espresso. Here, a brew ratio of 1:1.5 is commonly referenced when preparing a ristretto and the extraction time is approximately 15 seconds.
So in essence, a ristretto from a broader view is just a shorter espresso. However, there is a world of difference between a ristretto and an espresso.
During extraction, the majority of the aromatic coffee compounds will be extracted and then gradually diluted by the bitter compounds later on which are usually the last to be extracted from the ground coffee.
The resulting liquid will be a thick espresso shot with pronounced acidity from the natural flavors of the coffee; with lesser caffeine kick and bitterness.
4. Lungo
The word lungo is of Italian origin which simply means “long” in English. As you have probably guessed it, a lungo is basically a long espresso.
To prepare a lungo, you simply have to perform a longer extraction with a commonly referenced brew ratio of 1:3.
The taste profile of a lungo is usually bolder with tasting notes consisting of smokey, roasty, and definitely bitter. The subtle floral and fruity notes are most likely masked by the bold flavors.
5. Cappuccino
Cappuccino, is a classic milk-based kind of espresso drink that was believed to have been invented in Italy, the cappuccino has a rich history and the drink has certainly developed as it travels through the ages.
It was a common belief that a cappuccino follows a ratio of 1/3 espresso, 1/3 milk, and 1/3 foam. Whilst the ratio doesn’t apply, a cappuccino is still a perfect unity of espresso, steamed milk, and a thick layer of foam.
A classic Italian cappuccino dictates that a cappuccino is made of 25 ml of espresso and 100 ml of steamed foamed milk. The western standards however define a cappuccino of 5 to 6 oz (150 ml to 180 ml) as a single shot of espresso, textured milk, and a minimum of 1 centimeter of foam depth (assessed vertically).
6. Caffe Latte
A caffe latte is another common milk-based espresso drink that you can see in most, if not all cafes. Similar to the cappuccino, the basic building blocks of a caffe latte are espresso and steamed milk with a layer of microfoam.
The Italian term “Caffe e latte” simply means coffee and milk.
Fun fact! Order a latte in Italy and you will be given a tall glass of milk. So make sure to order a caffe latte instead as Caffe means coffee in Italian while latte means milk.
The modern latte is prepared in a 240 ml cup with a single shot of espresso, steamed foamed milk, and a layer of foam of approximately 12 mm. The obvious difference between a cappuccino and a caffe latte is the espresso to milk ratio and the thickness of the foam.
Also, did you know that between a Latte and a Cortado, the Latte is basically a diluted version of a Cortado?
Recommended Reads: Differences You Should Know Between An Iced Coffee and An Iced Latte
7. Flat White
The flat white is also another close cousin of the cappuccino since a flat white also consists of espresso, steamed milk, and a layer of microfoam.
One evident characteristic that distinguishes a flat white from a cappuccino and a latte is the microfoam thickness. When compared, a flat white has the thinnest layer of microfoam. Also, a latte and cappuccino can be prepared with either one or two shots of espresso, but two shots of espresso are usually used for a flat white.
Flat white is often confused with the cortado and the discussion of the difference between a cortado and flat white deserves a post on its own.
8. Piccolo Latte
The Italian term piccolo means small in English and so a piccolo latte simply means small latte. This little guy starts to gain popularity when the coffee-drinking community wants their regular caffeine kick with milk but also tries not to go overboard with dairy.
Associating a piccolo latte with numbers; a piccolo latte has a shot of espresso (30 ml) with 60 ml of steamed milk. Flavor-wise, it is very much similar to a latte except with a more pronounced coffee flavor.
9. Mocha
The Mocha Coffee needs no introduction here; a sweet chocolaty espresso beverage enjoyed by all ages. It is a gateway to the first coffee experience for most modern coffee drinkers transitioning from chocolate drinks to coffee as they age.
A Mocha is prepared very similarly to a Café Latte with the addition of drinking chocolate or chocolate syrup to the espresso base before topping it with steamed foamed milk.
But did you know that the term Mocha in the early days does not refer to what we perceive as Mocha in the modern day?
In the early days of coffee cultivation, Yemen monopolized the global coffee supply and production with the Moka bean being the most sought-after coffee bean. It was during this period, that the word “mocha” was coined which means coffee beans imported from Al Moka; a Yemeni Port city.
10. Espresso Macchiato
The term “Macchiato” loosely translates to “stain” or “mark” in Italian. The birth of the Espresso Macchiato occurred when Italian baristas in the eighties needed to quickly distinguish orders of pure espresso from macchiatos.
To do so, they added an extra dollop of milk foam on top to stain the top of the espresso for this purpose, and hence, stained espresso was born.
Traditionally, an Espresso Macchiato is prepared with a single or double shot espresso and topped with a splash of milk, essentially “staining” the crema of the espresso.
The espresso to milk ratio follows a brew ratio of 2:1 and is also seen as a more concentrated version of the Cortado.
11. Latte Macchiato
As the Italian term “macchiato” suggests, a Latte Macchiato means a stained latte. In other words, it is also an upside-down Caffe Latte. To prepare a Latte Macchiato, steam and pour the silky foamed milk into a coffee cup and then pull an espresso shot over it. The espresso shot “stains” the milk foam layer and hence the name Latte Macchiato.
A more well-known version of the Latte Macchiato is the Caramel Latte Macchiato popularized by the Starbucks coffee chain. In this version, the coffee is stained by drizzles of caramel sauce on the milk foam layer instead of the espresso.
12. Americano
The americano is arguably the most popular non-milk type of espresso drink. And also, my personal favorite.
As the name suggests, the americano had an American influence on it. During World War II when American soldiers were in Italy, it was believed that the American soldiers found the Italian espresso not palatable and decided to dilute the espresso with water, hence the birth of americano.
To prepare an americano, extract one or two shots of espresso and top it off with hot water. The common brew ratio for an americano is 1/3 espresso and 2/3 water. Simple yet satisfying!
13. Long Black
The long black is the reverse americano, where in a long black, espresso is extracted into a cup of hot water. To an average person, there will be no noticeable difference between a long black and an americano. Coffee enthusiasts argue otherwise.
Why? You’d ask.
The answer lies in the crema; the golden foamy topmost layer of an espresso.
So by extracting an espresso over hot water, the crema layer is preserved while in an americano, the water would have dispersed the crema layer of the espresso shot. As the crema carries most of the aromatic compounds of espresso, the flavor and aromatics of a long black will be more evident and distinct compared to the americano.
If you are interested in learning more about the anatomy of an espresso, check out our write-up here!
14. Cortado
The term cortado originated from Spain which means to cut. In the context of coffee beverages, if refers to utilizing milk to balance out the acidity and strength of the espresso. If you were to travel around the world and order a cortado, you will get a wide variation of it as different countries seem to have different takes on a cortado.
However, the traditional method to prepare a cortado is by pouring steamed milk over a shot of espresso. The criteria of a cortado are having an espresso to milk ratio of 1:1 and a thin layer of foam. Because of its appearance, it may easily be confused with a piccolo latte or a flat white.
If it interests you, we also have a whole deep-dive discussion on the difference between flat white and cortado.
15. Red Eye
The Red Eye got its name from pilots who needed that caffeine boost to fly from the West Coast to the East Coast during the late night, resulting in literal red eyes after the ordeal.
The preparation of a Red Eye is fairly simple; pour an espresso shot over a single serving of brewed coffee. A concoction ready to keep you up through the night.
The brewed coffee could be from a batch brew, V60, Chemex, Aeropress or French Press; whichever tickles your fancy.
Flavor-wise for a red eye depends heavily on the types of coffee beans used and of course, the preparation process but a Red Eye will definitely give you the energy you need.
16. Black Eye
The Black Eye is a modern take on the Red Eye.
When the caffeine from a Red Eye is simply not enough to keep the hustle and bustle of modern society going, the solution was to simply pump in more caffeine. And so, a Black Eye is simply a Red Eye with an extra shot of espresso.
Therefore, to prepare a Black Eye, pull a double shot espresso over a single serving of brewed coffee.
17. Dead Eye
If you need a super boost to kick start your morning or need to burn some midnight oil, look no further; A Dead Eye Coffee may just be what you are looking for.
The Dead Eye Coffee is perhaps the ultimate version of the “Eye” series of espresso drinks.
A Dead Eye coffee is made with a whooping triple shot espresso over a single serving of brewed coffee for that guaranteed caffeine boost.
18. Lazy eye
The Red Eye is no foreign drink to the mass working class today. However, as we progress, people do tend to watch their health and the stuff that they consume every day.
In this context, it’s caffeine intake.
This gives birth to the Lazy Eye coffee which is perfect for people who still crave the flavor profile of a Red or Black Eye but with reduced caffeine. The trick here was to use decaffeinated coffee for the brewed coffee.
The preparation of a Lazy Eye involves a single or double shot espresso over a single serving of decaffeinated brewed coffee.
19. Black Tie
The Black Tie is a type of espresso beverage unique to Thailand that combines coffee and tea bound together with sweet dairy and is usually served as an iced beverage.
Perfect for a hot afternoon during Summer.
To prepare a Black Tie, follow the following quick guide:
Quick Step-By-Step Guide To Prepare A Black Tie
i) Pull one shot of espresso
ii) Brew 50 ml of Thai Tea. Other black tea is a good substitute but you will not be able to replicate the true taste of the Black Tie.
iii) Mix the espresso and Thai Tea over a tall glass of ice.
iv) Add 2 teaspoons of sugar.
v) Add 2 tablespoons of half and half milk.
vi) Top it off with a tablespoon of condensed milk.
20. Affogato
The Italian term Affogato directly translates to “drowned” in English which perfectly describes this sweet treat. The classic Affogato features two main ingredients; a large scoop of vanilla ice cream with an espresso shot’s volume based on the amount of ice cream.
And so, the Affogato is simple Vanilla ice cream drowned in espresso.
21. Espresso Con Panna
An Espresso Con Panna is an Italian term that means “espresso with cream” in English.
The flavor profile of an Espresso Con Panna is fairly balanced where it starts off with the cold creamy sweetness of the whipped cream followed by a warm full-bodied espresso at the bottom.
Traditionally, an Espresso Con Panna is served in a demitasse which is essentially an espresso cup. Since there are only two ingredients, it is essential to ensure these two items are of high quality and served with care.
22. Vienna Coffee
A Vienna Coffee is basically a supersized Espresso Con Panna. We have emphasized that an Espresso Con Panna is usually served in a demitasse. A Vienna Coffee on the other hand is served in a regular 12 oz latte cup. Therefore you would expect more espresso and whipped cream in your serving.
23. Galao
The Galao is one of the most popular types of espresso drinks in Portugal which bears similar characteristics to the caffe latte. A Galao is served in a tall glass with ¼ espresso and ¾ foamed milk with sugar on the side. It is a go-to beverage for the Portuguese during breakfast or brunch.
A Galao Tip! If you want a stronger cup, request a Galao Escuro and if you want a mellow cup of Galao, ask for an Um Galao Clarinho.
24. Breve
A Breve is an Italian term that translates to “brief” or “short” which kind of describes a Breve. The Breve has its roots in Italy or France which looks very much similar to a caffe latte.
The main difference is where half-and-half milk is used instead of full cream milk. And this gives a Breve a creamier mouthfeel compared to a Caffe Latte due the added fat content from the heavy cream.
To prepare a Breve, pull two shots of espresso and top it up with steamed half-and-half milk.
Author’s Note: Half-and-half milk is a mixture of whole milk and heavy cream. If you can’t get store bought half-and-half milk you can simply mix 3 parts whole milk with 1 part heavy cream.
25. Freddo
The Freddo is a type of espresso drink made popular by the Greeks and it comes in two variations; the Freddo Espresso and the Freddo Cappuccino. Since the region is usually sunny and hot most of the year, this icy beverage is a local favorite in the Greek coffee-drinking community.
The preparation of Freddo Espresso starts off with a double espresso shot and some ice cubes (sugar is optional if the purist wants to retain the espresso’s flavor profile) and is shaken together in a drink mixer. The hot and cold mix when poured out into a tall glass results in a beverage with a distinct dark brown layer with a thick silky foam resting on it.
The Freddo Cappuccino simply builds on the Freddo Espresso as a base. Here on, cold milk is added to a drink mixer and shaken until you get smooth and silky foamy milk. The mixture is carefully layered on top of the Freddo Espresso base and viola, the Freddo Cappuccino.
Pro tip! Skimmed milk is a popular choice as it results in longer-lasting milk compared to full cream milk.
26. Café Bombon
Tracing its roots all the way to Valencia, Spain, the Café Bombon is a sweet treat and a Spanish favorite after a heavy meal of paella. The drink is traditionally prepared with an espresso shot and condensed milk at a ratio of 1:1.
Café Bombon has its own variation in South East Asia. For example, in Malaysia and Singapore, ordering a “Kopi Susu Panas” at local “kopitiams” will get you a local version of the Café Bombon.
In the early days, espresso was not popular in this region, and coffee was usually brewed by steeping dark roasted coffee grounds in a coffee sock. The resulting thick and bold coffee features roasty and bitter flavors and to offset this, the locals pair it with condensed milk.
The Vietnamese-style iced coffee also bears a similar resemblance to these drinks too where the coffee is brewed using a Vietnamese Phin Filter.
27. Corretto
The Caffe Corretto is essentially coffee spiked with alcohol. This boozy beverage was developed as the coffee-drinking culture in Italy evolved throughout the second quarter of the 20th century.
Espresso was deemed as a fairly bitter drink and to mask this flavor, alcohol was integrated as part of the drinking experience. This gives rise to the name Caffee Corretto which means “corrected coffee” in Italian.
Traditionally, a splash of sweet grappa, smoky brandy, or spicy sambuca is added to an espresso shot to “correct” the coffee. The flavor profile of a Caffe Corretto should still champion the taste of the coffee espresso and be accompanied by the warmth from the choice of alcohol.
28. Romano
If you were to travel around Naples and of course Rome, chances are you will definitely come across an Espresso Romano. The birth of the Espresso Romano dates back to the early 20th century during the World War.
Due to limited supply, the Italians had to consume cheap instant coffee that does not live up to the quality of Italian espresso. To mask these undesirable flavors, lemon was usually added to the drink where the tangy acidity from the lemons balanced out the bitterness of the espresso.
In the modern world, the Espresso Romano is now a versatile drink but indefinitely has elements of lemons in it. The common way to prepare it is with an espresso shot, lemon slice, or juice and sweetened with a teaspoon of sugar. Some variation includes the addition of oils from a lemon peel for the added fragrance or a candied lemon slice
29. Marocchino
The Marocchino is another type of espresso drink of Italian origin, more specifically Alessandria. This beverage is essentially a miniature version of a Café Mocha as a Marocchino is usually served in a demitasse.
To prepare this chocolaty beverage, pull an espresso shot, add a teaspoon of drinking chocolate and top it with some silky steamed foamed milk.
Fun fact, the Marocchino was inspired by a famous Borsalino hat manufacturing factory in Alessandria. These hats had a signature brown stripe called marocchino and hence, the brown chocolate layer of a Marocchino coffee pays tribute to this significance.
30. Bicerin
Bicerin is a chocolaty coffee beverage that is made with espresso, milk or cream, and chocolate.
Sounds familiar? This is because Cafe Mocha draws heavy inspiration from Bicerin!
The Bicerin beverage, traditionally called “bavareisa” originates from Turin, Italy during the 18th century. The lore suggests that Bicerin got its name from a cafe that serves this drink; Caffè al Bicerin. In fact, the cafe is still up and running to this date!
Bicerin is made by mixing espresso, milk or cream, and chocolate or cocoa in a small glass. Unlike the mocha coffee we drink today, Bicerin is served deconstructed. So this means you can distinctively see the layers of the ingredients in the glass.
31. Café Au Lait
The term Café au Lait hails all the way from France which means “coffee with milk” and is classified as one of the many different types of espresso drinks that are dairy based.
Although it is very much similar to a cappuccino, latte, or flat white, the main distinctive feature of a Café au Lait is that the milk is warmed over a stovetop rather than steamed and frothed with a steam wand.
The Café au Lait has adapted itself in various countries around the world. Some of the popular variations are Americano or Long Blacks served with warm milk or strong filter coffee served with warm milk.
32. Irish Coffee
The Irish coffee is an alcoholic espresso beverage whose origin can be traced back to the Foynes Airport (now known as the Foynes Flying Boat & Maritime Museum).
Citing the International Bartenders Association definition of an Irish Coffee; an Irish Coffee Cocktail consists of 2 parts Irish Whisky (40 mL), 4 parts hot coffee (80 mL), 1.5 parts fresh cream (30 mL), and 1 teaspoon of brown sugar.
33. Espresso Martini
No list of types of espresso drinks is complete without the Espresso Martini.
The legendary Espresso Martini was invented by the famed bartender, now mixologist, Dick Bradsell for a supermodel who happened to visit the bar he was working at. This cheeky little espresso cocktail formally known as Vodka Martini first found its place on Earth in 1983.
Here’s a quick guide on how to prepare a classic Espresso Martini:
Step-By-Step Guide To Prepare A Classic Espresso Martini
i) First, pull a single shot of espresso.
ii) Pour the espresso, 5 ml of sugar syrup, 25 ml of coffee liquor, and 50 ml of vodka into the shaker.
iii) Top the shaker with ice and give it a good shake for about 30 seconds.
iv) Serve the cocktail in a chilled martini glass.
v) Garnish with three coffee beans.
FAQ On The Types Of Espresso Drinks
Is There Different Types Of Espresso?
Simply put, espresso drinks can be divided into two groups – with or without dairy. Examples of espresso drinks with dairy are Latte, Cappuccino, Cortado, and Flat White. On the other hand, some common espresso drinks without dairy are americano, Long Black, Red Eye, or simply an Espresso (Single, Doppio, Ristretto).
What Is A Poor Man’s Latte?
To craft yourself a poor man’s latte, order an Iced Americano with no water and half ice, then you can add free half and half at the little milk and condiments table. This is essentially a watered-down iced latte at the fraction of the cost. Though personally, I do not recommend doing it.
What Are 3 Shots Of Espresso Called?
Coffee with 3 shots of espresso is known as the Dead Eye. The Dead Eye is the strongest of all the “Eye” variations of espresso drinks. This espresso beverage is also commonly known as the Eye Opener or the Shot In The Dark. The name pretty much
What Types Of Coffee Are Espresso?
Espresso on its own is essentially a type of coffee. But if you want to take a deeper dive into the term espresso, it is in essence a method of brewing coffee that uses high water pressure and finely ground beans to make a small, concentrated shot of coffee that is ready to be consumed or used as a base for other beverages.
Conclusion
There we have it, folks, a full extensive list of the types of espresso drinks we can find in cafes around the world. As one of the world’s top drinks, I am sure more variations of the espresso beverage will pop up or evolve from time to time.
That said, this article describes different kinds of espresso drinks in a more general or typical manner.
Different baristas may have different opinions on each beverage and may develop their own recipe tailor suited to their audience. If you are particular about how your drink is prepared it might be worth asking your barista how they prepare them. You will learn more about coffee and help your barista understand their audience.
If you find this piece of article informational and have helped you learn more about the types of espresso drinks, please share it with your fellow friends, baristas, and home brewers!
Happy brewing!
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