Style

Milk Profile

Serving Temperature

Beverage	Coffee Base	Milk / Texture	Flavor Profile	Serving Style	When to order	Barista Notes
Espresso (Single) Espresso Foundations Black / No Milk Hot Also known asShort black, Solo	7–9 g dose → 14–18 g liquid (approx. 25–30 ml)	No milk	Intense body, rich caramel sweetness, lingering finish	Hot in a preheated demitasse cup	Drink quickly to enjoy the crema and intense flavor peaks.	Modern cafes often pull a 'Double' as the standard serving.
Doppio (Double) Espresso Foundations Black / No Milk Hot Also known asDouble espresso	18–20 g dose → 36–40 g liquid (approx. 50–60 ml)	No milk	Same intensity as single, but more volume and texture	Hot in a larger demitasse or cappuccino cup	For a fuller experience or as the base for most milk drinks.	Used 18-20g of coffee? That's a double basket, making a Doppio.
Ristretto Espresso Foundations Black / No Milk Hot Also known asRestricted shot, Short shot	1:1 ratio (e.g., 18 g dose → 18 g liquid)	No milk	Lower acidity/bitterness, magnified body and sweetness	Hot demitasse. Often used as base for Flat Whites.	For a syrup-like texture and less bitterness.	Cutting the shot early avoids the bitter compounds found in the tail.
Lungo Espresso Foundations Black / No Milk Hot Also known asLong pull, Long shot	1:3 ratio (e.g., 18 g dose → 54 g liquid)	No milk by default	Thinner body, higher bitterness, distinct roast notes	Hot, larger demitasse or cappuccino cup	When you want a larger cup without adding water separately.	All water passes through the puck, extracting different compounds than an Americano.
Espresso Romano Espresso Foundations Black / No Milk Hot Also known asCaffè Romano	Single or double espresso	No milk	Sharp espresso bite softened by zesty citrus aroma	Demitasse with lemon twist or slice on side	Try it if you find straight espresso too bitter but don't want sugar.	Rub the lemon peel on the rim of the cup before drinking for maximum aroma.
Americano Espresso with Water Black / No Milk Hot Also known asCaffè Americano	One or two espresso shots	No milk	Clean, tea-like clarity with espresso aroma	Hot water added after espresso, 200–240 ml cup	Order if you enjoy a drip-style strength but prefer espresso flavor.	Water-after-espresso keeps crema and softens perceived acidity.
Long Black Espresso with Water Black / No Milk Hot Also known asReverse Americano	150 ml hot water topped with double espresso	No milk	Layered crema, brighter acidity, lingering roast	Hot water first, espresso floated gently	Pick it if you want a stronger top layer and more aromatic sip than an Americano.	Popular in Australia and New Zealand café culture.
Caffè Crema Espresso with Water Black / No Milk Hot Also known asSwiss caffè crema	18–20 g coffee ground coarser, extracted 30–35 seconds to 140 g	No milk	Medium body, mellow bitters, long crema layer	160 ml porcelain cup	Offer when guests want a fuller cup from the espresso bar without switching to batch brew.	Dedicated grinder setting prevents clogging screens with fines.
Red Eye Espresso with Water Black / No Milk Hot Also known asShot in the dark	Brewed coffee with single espresso	No milk	Intense, complex roast notes, heavy body	Large mug	The ultimate wake-up call for late nights or early mornings.	Add two shots for a 'Black Eye', three for a 'Dead Eye'.
Cappuccino Balanced Milk Classics Balanced Milk Hot Also known asTraditional cappuccino	Single or double espresso (depending on cup size)	Steamed milk and thick microfoam	Balanced espresso bite, sweetness, and airy foam	150 ml ceramic cappuccino cup	Great morning choice when you want balanced coffee, sweetness, and foam texture.	Modern 'Specialty Cappuccino' has slightly less foam than the old-school 'Dry Cappuccino'.
Flat White Balanced Milk Classics Balanced Milk Hot Also known asAussie flat white	Double ristretto base	Silky steamed milk with minimal foam cap	Rich espresso core with velvety sweetness	150–180 ml tulip cup	Choose when you want velvety milk but a punchier espresso presence.	Compared to a latte, it has less milk volume and a much thinner foam layer.
Cortado Balanced Milk Classics Balanced Milk Hot Also known asGibraltar	Single or double espresso	Equal volume lightly steamed milk	Smooth, caramelized sweetness with restrained foam	90–120 ml Gibraltar glass	Ideal afternoon drink when you want gentle milk sweetness without losing espresso bite.	Spanish cafés serve it as 'café cortado'—espresso cut with milk.
Espresso Macchiato Balanced Milk Classics Balanced Milk Hot Also known asCaffè macchiato	Fresh single espresso	One teaspoon of dense microfoam	Direct espresso bite with a creamy, caramel-sweet finish	60–90 ml demitasse with spoon	Offer to guests who want espresso first with just a touch of dairy sweetness.	Distinct from 'Latte Macchiato' (milk with a mark of espresso), this is espresso with a mark of milk.
Piccolo Latte Balanced Milk Classics Balanced Milk Hot Also known asRistretto latte	Single ristretto or espresso	Steamed milk to fill 90–100 ml glass	Intense espresso core wrapped in gentle sweetness	90 ml Gibraltar glass or small tulip cup	Serve when guests want a smaller milk drink that keeps espresso intensity.	Popular in Australian cafés. Some recipes call for a double ristretto, making it punchier.
Magic Balanced Milk Classics Balanced Milk Hot Also known asMelbourne Magic	Double ristretto	Steamed milk, thin foam (flat white style)	Intense coffee punch balanced by sweet, silky milk	150 ml (5oz) tulip cup, filled to ¾ full traditionally (magic ratio)	The 'Goldilocks' ratio for those who find lattes too weak and piccolos too intense.	Often described as a 'double ristretto flat white, three-quarters full'.
Caffè Latte Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asLatte	Single or double espresso (depending on cup size)	200 ml steamed milk with 1 cm foam	Creamy, gentle sweetness with softened espresso notes	280–300 ml latte bowl or tall glass	Ideal for guests who like mellow coffee with silky milk body, opposite to Flat White.	Great canvas for latte art designs.
Latte Macchiato Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asLayered latte	Steamed milk base, espresso added after	Rich foam cap with layered milk	Starts milky and sweet, espresso gradually mixes	Tall glass to showcase layers	Pick for guests who enjoy visuals and a gentler first sip.	Often confused with 'Espresso Macchiato', which is a tiny cup with just a spot of milk.
Caffè Mocha Milk-Forward & Flavored Dessert & Flavored Hot Also known asMocha latte	Espresso with chocolate sauce	Steamed milk, optional whipped cream	Chocolate-forward sweetness with espresso backbone	Tall glass or 300 ml mug	Serve to guests craving dessert-like coffee with cocoa richness.	Add cocoa powder dusting for aroma and presentation.
Caramel Macchiato Milk-Forward & Flavored Dessert & Flavored Hot Also known asCaramel latte macchiato	Vanilla syrup with steamed milk, espresso floated after	Steamed milk with thick foam cap	Layered vanilla sweetness, caramel aroma, gentle espresso finish	Tall glass to show foam and drizzle	Offer to guests seeking a dessert-style latte with layered sweetness.	Pour espresso slowly through the foam to keep layers defined.
Spanish Latte Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asCondensed milk latte	Espresso stirred with sweetened condensed milk	150–180 ml steamed milk	Silky body, caramelized sweetness, mild espresso bite	Ceramic cup or glass mug	Recommend to guests wanting a silky, naturally sweet latte without syrups.	Adjust condensed milk by origin sweetness to keep balance consistent.
Café Breve Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asBreve latte	Single or double espresso	Steamed half-and-half with velvety microfoam	Custard-like richness, buttery finish, subdued bitterness	240 ml ceramic mug	Suggest when guests desire a decadent latte without extra syrups.	Use cold half-and-half to texture properly and prevent separation.
Dirty Chai Latte Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asJava chai	Masala chai concentrate with single espresso	Steamed milk with foam	Warm spices (cinnamon, cardamom) blended with roasted coffee notes	Large mug or latte glass	Perfect for those who can't decide between tea and coffee.	Dust with cinnamon for extra aroma.
Café au Lait Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asCoffee with milk	Strong brewed coffee	Steamed milk, usually no foam	Mellow, milky, less intense than espresso drinks	Wide-mouthed bowl or large mug	A gentler morning cup compared to an espresso-based latte.	Traditionally served in a bowl for dipping pastries.
Vienna Coffee Milk-Forward & Flavored Dessert & Flavored Hot Also known asEinspänner	Double espresso or strong black coffee	Cold whipped cream floating on top	Hot coffee meets cool cream, rich and velvety	Glass cup to show layers	A luxurious treat bridging coffee and dessert.	Do not stir; sip the hot coffee through the cool cream.
Irish Coffee Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asWhiskey coffee	Strong hot coffee, Irish whiskey, brown sugar	Cold heavy cream, lightly whipped	Hot and cold contrast, boozy warmth, sweet cream finish	Heat-resistant glass mug (Irish coffee mug)	A warming evening treat or dessert cocktail.	Do not stir the cream into the coffee; sip through it.
Iced Latte Cold & Dessert Specialties Milk-Forward & Creamy Iced / Cold Also known asIced caffè latte	Espresso shaken with chilled milk	Cold milk, often 180–200 ml	Lightly sweet, chilled creaminess with espresso aromatics	Tall glass packed with ice	Best seller for hot weather guests seeking creamy refreshment.	Use freshly pulled espresso to avoid oxidized bitterness.
Cold Brew (Immersion) Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asImmersion cold brew, Toddy style	Coarse grounds steeped at 1:8 to 1:12 ratio	No milk unless added after	Full body, chocolatey sweetness, rounded acidity	Chilled bottle or over ice	Serve as a ready-to-drink batch brew. Smooth and low-acid.	Keep refrigerated and consume within 3–4 days for best flavor.
Cold Drip / Dutch Coffee Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asKyoto style coffee, Dutch coffee	Medium-coarse grounds, 1 drip per 1-2 seconds	No milk	Complex, winey, fermented notes, cleaner than immersion	Chilled glass or over a sphere of ice	A visual centerpiece often served as a premium, wine-like coffee.	Often aged for a few days to let flavors mature.
Nitro Cold Brew Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asDraft cold brew	Cold brew keg charged with nitrogen	No milk	Silky, cascading sweetness with velvety head	Chilled tulip glass, no ice	Highlight it as a premium tap option with stout-like mouthfeel.	Purge keg with nitrogen to avoid oxidation before service.
Affogato Cold & Dessert Specialties Dessert & Flavored Iced / Cold Also known asEspresso affogato	Hot espresso shot	Vanilla gelato or ice cream	Hot-cold contrast, caramelized sweetness, creamy finish	Chilled dessert glass with spoon	Offer as a dessert pairing after meals or with evening service.	Add liqueur like amaretto for an adult twist.
Iced Americano Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asCold Americano	Double espresso shaken with cold water	No milk	Bright acidity, cooling bitterness, lingering crema aromatics	Tall glass packed with ice	Serve to guests craving black coffee refreshment without added sweetness.	Bloom espresso in a splash of water before icing to preserve crema.
Espresso Tonic Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asCoffee tonic	150 ml tonic water with ice	No milk	Sparkling citrus, bittersweet quinine, espresso aromatics	Highball glass with citrus twist	Great for summer menus or pairing with citrus-forward espresso roasts.	Pour espresso slowly along the glass wall to keep carbonation lively.
Caffè Shakerato Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asShaken espresso	Double espresso with 5–10 ml simple syrup	No milk	Silky crema foam, sweetened espresso bite, chilled finish	Chilled stem glass	Signature summer option in Italian cafés, perfect as a palate refresher.	Shake at least 15 seconds to aerate and chill thoroughly.
Greek Frappé Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asInstant coffee frappé	Instant coffee, sugar, cold water	Optional splash of milk	Foamy, bittersweet coffee with airy texture	Tall glass with straw	Classic beachside drink in Greece, suited for quick-service cafés.	Use instant coffee with high robusta content to achieve stable foam.
Mazagran Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asCoffee lemonade	Strong hot coffee poured over ice	No milk	Zesty, refreshing, sweet-tart balance with coffee depth	Tall glass with lemon slice	Often cited as the 'original iced coffee', great for adventurous palates.	Originating from Algeria, it predates modern iced lattes.
V60 Pour-over Brew Bar Methods Black / No Milk Hot Also known asHario V60	1:15 brew ratio with 92–94°C water	No milk	High clarity, tea-like texture, bright acidity	200–250 ml server and preheated cup	Use for single-origin coffees when you want transparent flavor separation.	Control flow with gooseneck kettle for consistent extraction.
French Press Brew Bar Methods Black / No Milk Hot Also known asPress pot	1:12 brew ratio with 4-minute steep	No milk, though pairs well with cream	Full-bodied, heavy texture with lingering sweetness	Serve in press pot with preheated cups	Perfect for sharing, brunch service, or highlighting chocolaty blends.	Skim the crust before pressing to reduce sediment.
AeroPress Brew Bar Methods Black / No Milk Hot Also known asAeropress brewer	1:14 ratio, 60–90 second brew	No milk	Can be syrupy concentrate or clean filter depending on recipe	Serve straight or dilute to 200 ml	Excellent for travel menus or experimental signature brews.	World AeroPress Championship inspires creative recipes yearly.
Chemex Brew Bar Methods Black / No Milk Hot Also known asChemex pour-over	1:16 ratio, 93°C water, three-pour technique	No milk	Ultra clean, delicate sweetness, crisp acidity	Serve from Chemex decanter into preheated cups	Showcase light roasts when you want clarity with gentle body.	Rinse filter thoroughly to remove paper taste.
Kalita Wave Brew Bar Methods Black / No Milk Hot Also known asWave dripper	1:15 ratio, pulse pours in 3 stages	No milk	Balanced body, caramel sweetness, soft acidity	220 ml server with cup	Use for medium roast coffees when you want body with clarity.	Maintain flat bed by pouring in concentric circles.
Clever Dripper Brew Bar Methods Black / No Milk Hot Also known asSteep-and-release	1:15 ratio, 3-minute steep, release over 1 minute	No milk	Fuller body than pour-over with clear finish	Serve directly into 300 ml mug	Great for baristas needing consistency during busy service.	Stir twice: once after bloom, once before release.
Syphon Brew Bar Methods Black / No Milk Hot Also known asVacuum pot	1:15 ratio, 45-second immersion, 1-minute drawdown	No milk	Lush aromatics, syrupy body, sparkling finish	Present entire syphon with preheated cups	Table-side theatre ideal for highlighting aromatic coffees.	Stir twice: once to saturate grounds, once to create whirlpool before drawdown.
Turkish Cezve Brew Bar Methods Black / No Milk Hot Also known asIbrik coffee	1:10 ratio, slow simmer until foam crowns	No milk	Thick, spiced sweetness if cardamom added, lingering grounds	Small demitasse with glass of water	Great for cultural presentations or pairing with sweet desserts.	Allow grounds to settle 30 seconds before sipping.
Moka Pot Brew Bar Methods Black / No Milk Hot Also known asStovetop espresso	1:10 ratio, medium-fine grind	No milk	Intense, heavy body, bittersweet, often metallic or roasted notes	Small espresso cup	A household staple for strong, espresso-like coffee without a machine.	Use hot water in the chamber to start to prevent burning the coffee.
Nel Drip Brew Bar Methods Black / No Milk Hot Also known asFlannel drip	Coarse grind, slow pour, often 1:10 ratio	No milk	Velvety mouthfeel, complex sweetness, zero sediment	Preheated demitasse or small cup	For connoisseurs seeking the ultimate smooth, heavy-bodied hand brew.	Cloth filters require careful maintenance (boiling and keeping wet) to avoid off-flavors.
Vietnamese Phin Brew Bar Methods Black / No Milk Hot Also known asPhin filter	1:8 ratio usually with Robusta beans	Often served over sweetened condensed milk	Chocolatey, nutty, very bold, smooth texture	Glass cup, often with ice	The authentic way to make Ca Phe Sua Da (iced coffee with condensed milk).	Watch the drip speed; too fast means too coarse, too slow means too fine.