Coffee Variety Comparison Table
46 coffees in 7 bands by how much milk goes in, from straight espresso to milk-forward cups and machine-free brews, with local names and ordering traps.
Data last maintained
Coffee Variety Comparison Table
46 coffees in 7 bands by how much milk goes in, from straight espresso to milk-forward cups and machine-free brews, with local names and ordering traps.
Data last maintained
Coffee Pick Guide
46 coffees laid out by milk level and where the name comes from, so you can see what is in the cup, which one is closest to what you usually drink and what a name means where.
- Straight espresso
- Water or bubbles
- A splash of milk
- Balanced with foam
- Mostly milk
- Dessert & extras
- No espresso machine
Milk level and name origin follow common practice; cup size, foam and sweetness vary by café, so ask when you order.
About coffee · 1/4
First: what coffee is
Coffee beans are really the seeds inside the fruit of the coffee plant; once taken out, dried and roasted, they become the beans we buy. Grind the beans and draw their flavour out with water (this is called extraction), and you have a cup of coffee.
Most café drinks start from espresso. Espresso needs a dedicated machine that forces hot water under high pressure through very finely ground coffee in twenty to thirty seconds, giving a small cup of very strong coffee, which is then topped up with water or milk to make the different drinks.
You can make coffee without an espresso machine too. Pour-over, French press and cold brew extract more slowly and more lightly, so you taste the beans themselves.
Next: what makes one cup different from another, then one name with two meanings, and finally how to drink coffee at home without an espresso machine.
All
All46
Straight Espresso6
With Water or Tonic6
A Splash of Milk3
Balanced Milk & Foam2
Milk-Forward7
Dessert & Spiked6
No Espresso Machine16
| Coffee & other names | What's in it & how it's made | Taste & body | When to drink & how to order | Before you order |
|---|---|---|---|---|
Espresso
| Hot water is forced at high pressure through finely ground coffee in twenty to thirty seconds, producing about 30 ml of strong coffee topped with a golden-brown layer of crema. Most café drinks start from this one shot. Name originItaly Cup sizes & how to orderA small, thick porcelain cup. Menus usually list it as Espresso; you can order a single or a double, and many specialty cafés serve a double by default. Brewer | Thick and bittersweet, with caramel and nutty notes and a long finish. The strongest-tasting cup in this table. | After a meal, or when you want a small cup to perk you up. Drink it hot in two or three sips; give it a stir first so the crema mixes into the coffee. Occasions · · | In Italy, asking for “un caffè” gets you an espresso; in Australia and New Zealand it is a short black, and in Spain a café solo. Espresso describes the brewing method, not the bean or the roast; “espresso beans” are simply a blend suited to brewing this way. |
Doppio
| A double basket brews two shots' worth, about 50–60 ml. It is the same strength as a single, just twice the volume. Most milk drinks now use it as their base. Name originItaly Cup sizes & how to orderAn espresso cup or small cappuccino cup; menus say Doppio or “double”. Asking for an extra shot in a latte or Americano usually means going from a single to a double. Brewer | As thick and bittersweet as a single espresso, with more volume and a longer finish. | When one espresso feels like too little; also a base for making your own Americano or latte. Occasions · | Doppio is Italian for “double”. A double is not stronger, just more. For stronger and sweeter, choose a ristretto; for longer and more bitter, choose a lungo. |
Ristretto
| The same dose of coffee, with extraction cut off early so only the first part is collected. About half the volume of a regular espresso, at a coffee-to-water ratio close to 1:1. Name originItaly Cup sizes & how to orderA small hot drink. Rarely listed on its own; it is often the base of a flat white or piccolo, and you can ask for your drink to be made with a ristretto. Brewer | Sweeter and thicker, with less sourness, bitterness and off-flavours; almost syrupy. | When you want a tiny sip of the sweetest espresso; in milk drinks it lets the coffee taste cut through the milk. Occasions | The opposite of a lungo: a ristretto takes only the sweet early part, while a lungo also pulls out the bitterness of the later part. Ristretto is Italian for “restricted”. |
Lungo
| More hot water is run through the same dose to lengthen extraction. About twice the volume of a regular espresso, at a coffee-to-water ratio of about 1:3. Name originItaly Cup sizes & how to orderA slightly larger espresso cup; capsule machines often have a Lungo button. Brewer | Thinner than espresso, with more noticeable bitterness and roasty notes and less sweetness. | When you want a bit more than an espresso without adding water. Occasions | A lungo is not an Americano: in a lungo all the water passes through the coffee, while an Americano is espresso with hot water added afterwards, so they taste different. It is also not a Swiss caffè crema, which uses a coarser grind from the start and brews a large cup. It is the opposite of a ristretto, which takes only the sweet early part. |
Espresso Romano
| An espresso served with a strip of lemon peel or a lemon slice; the aroma of the citrus oil takes the edge off the bitterness. Name originItaly Cup sizes & how to orderAn espresso cup, with the peel on the rim or the saucer. Rare on menus in Taiwan. Brewer | The body and bitterness of espresso, with an extra layer of fresh citrus aroma. | When you want to try espresso but worry it will be too bitter. Rub the peel around the rim before drinking. Occasions | It carries Rome's name but is not common in Italy. Its origin is disputed; it looks more like a name used by cafés outside Italy. |
Caffè Shakerato
| Espresso shaken hard with ice and a little syrup; when poured, it has a fine, foamy layer on top. No water and no milk. Name originItaly Cup sizes & how to orderA chilled stemmed glass or cocktail glass, with the ice strained out. The shaken espresso at chain cafés usually adds milk or oat milk and is a different drink. Brewer | Cold and slightly sweet, with a velvety foam and a clear espresso taste. | In summer, when you want something cold without milk or melting ice watering it down. Occasions · | A summer signature at Italian coffee bars. Chain-café shaken espresso often contains milk, so check the ingredients when ordering. |
Americano
| One or two shots of espresso stretched into a large cup with hot water; the espresso goes in first, then the water. Name originAmericas & chains Cup sizes & how to orderHot, it usually comes in a cup of around 240 ml, depending on the shop. For the cold version, see Iced Americano. Brewer | Lighter than espresso, with softer bitterness and a clean feel, while keeping the roasty aroma of espresso. | A big cup in the morning, with a meal or with dessert. The hardest black coffee to get wrong on a café menu. Occasions · · · | The only difference from a long black is the order: an Americano adds water to espresso, while a long black puts the water in first and floats the espresso on top, keeping more of the crema. In Japanese cafés, “アメリカン” is something else: a light-roast filter coffee brewed weaker. Accounts of where the name came from vary. |
Long Black
| Hot water goes into the cup first, then a double espresso is floated on top, leaving the crema on the surface. Name originAustralia & NZ Cup sizes & how to orderA slightly smaller cup than an Americano; it takes the Americano's place on café menus in Australia and New Zealand. Brewer | A brighter aroma than an Americano, with thick crema on top and a stronger first sip. | When you want black coffee but also want to keep the espresso aroma. Occasions · | In Australia and New Zealand, asking for an Americano may get you a question back, because black coffee there is called a long black. The two differ in the order the water goes in, not in the beans. |
Caffè Crema
| Made on an espresso machine but with a coarser grind, brewed in one go into a large cup of about 120–160 ml. Its strength sits between espresso and pour-over. No extra water is added. Name originEurope & Middle East Cup sizes & how to orderA medium porcelain cup. Common in Switzerland, Germany and Austria; rare in Taiwan. The coffee button on fully automatic machines often brews it this way. Brewer | Medium body and gentle bitterness, with a long-lasting layer of crema on top. | When you want a large cup from an espresso machine without diluting it with water. Occasions · | It is not a lungo: a lungo stretches extraction with an espresso grind, while a caffè crema uses a coarser grind from the start. In Italian, crema means the layer on top of an espresso, not this drink. |
Iced Americano
| Freshly brewed espresso poured into cold water and ice to dilute it. The coffee is hot-brewed, unlike cold brew. Name originAmericas & chains Cup sizes & how to orderA tall cup full of ice. In Korea it is shortened to “아아” and is the most-ordered drink in Korean cafés. Brewer | Refreshing and lightly bitter, with bright acidity and the espresso aroma intact. | In summer, with a meal, or whenever you want an iced coffee with no milk or sugar. Occasions · · | Cold brew is steeped in cold water for over ten hours; an iced Americano is hot-brewed espresso with ice added. The iced Americano tastes brighter, cold brew rounder. |
Espresso Tonic
| Ice and tonic water go into the glass first, then espresso is poured down the side so the two sit in layers. A strip of citrus peel is often added. Name originEurope & Middle East Cup sizes & how to orderA highball glass; menus may list it as Espresso Tonic or Coffee Tonic. Brewer | Bubbly, with citrus aroma and the bittersweetness of tonic; the espresso aroma floats on top. | In summer, when you want a refreshing, fizzy iced coffee. Occasions | Tonic water is itself sweet and bitter; it is not soda water. If you don't want it sweet, ask whether the shop can use soda water instead. It is generally thought to come from Nordic cafés, but accounts vary. |
Mazagran
| Strong coffee poured over ice with lemon juice and sugar; some versions add soda water, others add rum. Name originEurope & Middle East Cup sizes & how to orderA tall glass with a lemon slice. Rare in Taiwan; it occasionally shows up on summer menus. Brewer | Sweet, sour and refreshing; the lemon brightens the coffee's bitterness. | When you want an iced coffee that drinks like lemonade. Occasions | Named after Mazagran in Algeria and often called the first iced coffee, though accounts of its origin vary. The rum version contains alcohol, so ask when ordering. |
Espresso Macchiato
| A shot of espresso topped with a spoonful of milk foam; it is still mainly espresso. Name originItaly Cup sizes & how to orderA small espresso cup. In Italy, ordering a macchiato gets you this drink. Brewer | The bittersweetness of espresso comes first; the foam makes it a little softer. | When you want an espresso with just a touch of milk. Occasions | Macchiato is Italian for “marked”: the espresso is marked with foam. A latte macchiato is the reverse, milk marked by espresso. The caramel macchiato at chain cafés is a large latte with vanilla syrup and caramel, a completely different drink. |
Cortado
| Espresso with roughly the same amount of hot milk and very little foam, served in a small glass. Name originEurope & Middle East Cup sizes & how to orderA small glass of about 120 ml. Some shops in the US call it a Gibraltar, after the name of the glass. Brewer | Rounded, with the coffee still clear; the milk smooths out the acidity and bitterness. | When you want something milkier than a macchiato and smaller than a flat white; a good match for dessert. Occasions · | Cortado is Spanish for “cut”: the espresso is cut with milk. Despite the shared link to Spain, it is unrelated to the Spanish latte, which uses condensed milk and is a large sweet latte. Compared with a piccolo, the piccolo has a little more milk and a thin layer of foam. Compared with a flat white, the flat white comes in a bigger cup with more milk. |
Piccolo Latte
| A ristretto or espresso with steamed milk, filling a small glass of about 90 ml, topped with a thin layer of foam; like a miniature latte. Name originAustralia & NZ Cup sizes & how to orderA small glass. Common in cafés in Australia and New Zealand, and found in specialty cafés in Taiwan too. Brewer | A solid coffee taste wrapped in sweet milk, smooth in the mouth. | When you want the feel of a latte but only a small cup. Occasions · | Compared with a cortado, a piccolo has a little more milk and a thin foam; compared with a flat white, the cup is smaller. Melbourne also has the magic, a double ristretto with milk that sits between a piccolo and a flat white; it is mainly found there. |
Cappuccino
| A combination of espresso, steamed milk and thick foam. The traditional structure is 1:1:1; modern versions favour at least 1 cm of fine, glossy foam. Name originItaly Cup sizes & how to orderA wide porcelain cup of around 150–180 ml. Some shops dust it with cinnamon or cocoa powder; say so first if you don't want it. Brewer | Light, velvety foam, with coffee aroma and milky sweetness in balance. | The most common breakfast cup; Italians usually drink it only in the morning. If you are ordering a milk coffee for the first time and don't know what to pick, start here. Occasions · · | The difference from a latte is the foam: a cappuccino has thick foam and less milk, a latte more milk and thin foam. Compared with a flat white, the flat white has thinner foam and a stronger coffee taste. A “dry” cappuccino has more foam, a “wet” one more milk. |
Flat White
| A strong double shot with finely steamed milk; the foam is only a thin layer that blends into the coffee. Name originAustralia & NZ Cup sizes & how to orderA cup of around 150–180 ml. Most cafés list it simply as Flat White, though some chains use their own translated name for it in other languages. Brewer | Silky, with a vivid coffee taste; the milk doesn't overpower the coffee. | When you want a milk coffee but find a latte too weak. Occasions · | Compared with a latte, a flat white has a smaller cup, less milk and thinner foam, so the coffee comes through more. Compared with a cappuccino, the cappuccino has thick foam. Australia and New Zealand both claim to have invented it; accounts vary. Compared with a cortado, the cortado is smaller and has almost no foam. |
Caffè Latte
| Espresso with plenty of steamed milk and a thin layer of foam, about 1 cm, on top. The milkiest of the three classic milk coffees. Name originItaly Cup sizes & how to orderA wide cup or glass of around 240–300 ml. You can switch to oat milk or add vanilla or hazelnut syrup; latte art is usually poured on this one. For the cold version, see Iced Latte. Brewer | Rich milky aroma, soft sweetness, and the mildest coffee taste. | The first choice if you don't like bitterness and want something milky; good for breakfast or the afternoon. Occasions · · | In Italy, asking for just “latte” gets you a glass of milk; say “caffè latte”. Compared with a cappuccino, a latte has more milk and thinner foam; compared with a flat white, a bigger cup and a milder coffee taste. Compared with a café au lait, the au lait traditionally uses filter coffee and has no foam. Spain's café con leche is the same kind of drink. |
Latte Macchiato
| Steamed milk and foam go into a tall glass first, then espresso is poured in from above, staining the milk into layers. Name originItaly Cup sizes & how to orderA tall glass showing three layers: white milk, coffee and foam. Served with a long spoon. Brewer | You taste the milk and foam first, with the coffee slowly mixing in; overall milder than a latte. | When you want a very milky cup with a very light coffee taste. Occasions · | The reverse of an espresso macchiato: that one is espresso marked with foam, this one is milk stained by espresso. The caramel macchiato at chain cafés is this drink with vanilla syrup and caramel. |
Iced Latte
| Espresso and cold milk poured over ice. The milk isn't steamed, and there is usually no foam. Name originAmericas & chains Cup sizes & how to orderA tall cup full of ice. You can switch to oat milk or add syrup; some shops make it layered, with the espresso floating on the milk. Brewer | Cold and smooth, milk first, with a mild coffee taste. | The hardest iced coffee to get wrong in summer; for when you want something cold but worry about bitterness. Occasions · · | It belongs to the same milk-ratio family as the hot latte; only the temperature differs. For a stronger coffee taste, add an extra shot. |
Spanish Latte
| Espresso is first stirred together with condensed milk, then steamed or cold milk is added. The sweetness comes from the condensed milk, not syrup. Name originJapan & Asia Cup sizes & how to orderServed hot or iced; common on café menus in Taiwan, Korea and the Middle East. Brewer | Silky, with a rich caramel-like sweetness and a soft coffee taste. | When you want a sweet milk coffee without flavoured syrup. Occasions · | No drink by this name exists in Spain itself; the closest is café bombón, a small cup of espresso with condensed milk and no milk. It is also not the same as a cortado, which is unsweetened, smaller and has less milk. Accounts of where the name came from vary. |
Café Breve
| Espresso with steamed half-and-half (half milk, half cream); the foam is thick and velvety. Name originAmericas & chains Cup sizes & how to orderFound on menus at American cafés; rare in Taiwan, where you can ask whether the shop can make a latte with half-and-half. Brewer | Rich and creamy like panna cotta, with very soft bitterness. | When you want something creamier than a latte without adding sugar. Occasions | Breve is Italian for “short”, but this is an American café name and doesn't exist in Italy. The difference from a latte is that it uses half-and-half instead of milk. |
Dirty Chai Latte
| Indian spiced milk tea (cinnamon, cardamom, ginger, clove) with steamed milk, plus a shot of espresso. Name originAmericas & chains Cup sizes & how to orderA large hot or iced drink. Some shops use chai syrup, so the sweetness varies a lot; you can ask when ordering. Brewer | Warm spice up front, roasted coffee underneath; on the sweet side. | When you can't decide between tea and coffee; a warm, spiced cup for winter. Occasions · | “Dirty” here means a shot of espresso has been added, not that anything is unclean. It is not the same as brown sugar boba milk, which is sometimes also called “dirty”, or “dirty coffee”, which is hot espresso poured over cold milk. |
Café au Lait
| Filter or French-press black coffee mixed roughly one to one with hot milk, usually without foam. Name originEurope & Middle East Cup sizes & how to orderTraditionally served in a large bowl in France. Japan's カフェオレ is mostly made this way, while cafés in Taiwan often make it with espresso, which makes it a latte. Brewer | Mellow and milky, with an even softer coffee taste than a latte; closer to “coffee milk”. | Breakfast with bread. Easy to make at home without an espresso machine: pour-over or drip bag coffee plus hot milk. Occasions · · · | French café au lait uses filter coffee and a latte uses espresso; that is the dividing line. But shops differ, and an au lait on a Taiwanese menu is often just a latte. |
Caffè Mocha
| Espresso with chocolate sauce and steamed milk, often topped with whipped cream or a dusting of cocoa powder. Name originAmericas & chains Cup sizes & how to orderA large hot or iced drink; you can ask the shop to leave off the whipped cream. Brewer | Mainly sweet chocolate, with the coffee holding things up in the background. | When you want a coffee that tastes like hot chocolate, or don't like bitterness. Occasions · | Mocha was originally the name of a coffee port in Yemen; the “mocha beans” sold in shops are a type of bean, not this drink. It also has nothing to do with the moka pot, an Italian stovetop coffee maker. |
Caramel Macchiato
| Vanilla syrup and steamed milk as the base, topped with foam; espresso is poured in from above and finished with a drizzle of caramel sauce. Name originAmericas & chains Cup sizes & how to orderA large hot or iced drink; in the iced version the espresso floats on the milk in a layer. Brewer | Clearly sweet with vanilla and caramel; the coffee taste is mild. | When you want a latte that tastes like dessert. Occasions | This drink was invented by a coffee chain; it is really a latte macchiato with syrup. Ordering a macchiato in Italy gets you a small espresso with a spoonful of foam. |
Vienna Coffee
| Espresso or strong black coffee topped with a thick layer of cold whipped cream, left unstirred. Name originEurope & Middle East Cup sizes & how to orderA glass that shows the black and white layers. In Korea it is called 아인슈페너 (Einspänner), and menus in Taiwan increasingly use that name too. Brewer | Cold, sweet cream first, then hot coffee: hot and cold, bitter and sweet in turns. | When you want something like a dessert that still tastes of coffee; drink straight through the cream layer. Occasions | Japan's “ウインナーコーヒー” has nothing to do with sausages; Wiener means “of Vienna”. In Vienna itself, the Einspänner is just one of many café drinks, and its name and recipe vary from café to café. Compared with an espresso con panna: the con panna is a small single espresso, while Vienna coffee is usually a large cup. |
Irish Coffee
| Hot coffee with Irish whiskey and brown sugar, topped with a floating layer of lightly whipped cold cream. Name originEurope & Middle East Cup sizes & how to orderA heatproof stemmed glass with a handle. It contains alcohol and is mostly found on bar or evening menus. Brewer | Hot coffee and whiskey below, cold cream on top; on the sweet side. | After dinner as a dessert drink. Don't stir it; drink through the cream layer. | It contains alcohol, so keep that in mind when ordering. For the same hot-and-cold layers without alcohol, order a Vienna coffee. |
Affogato
| A scoop of vanilla ice cream with a hot shot of espresso poured over it, eaten as it melts. Name originItaly Cup sizes & how to orderA dessert glass with a small spoon. Often on the dessert menu; some shops add a small glass of liqueur on the side. Brewer | Hot and cold together; the milky sweetness of the ice cream wraps around the bitterness of the espresso. | As a dessert after a meal. It starts melting as soon as the espresso goes on, so eat it right away. | Affogato is Italian for “drowned”. Versions with liqueur contain alcohol. |
Espresso con Panna
| A shot of espresso topped with a dollop of whipped cream. Name originItaly Cup sizes & how to orderA small espresso cup or small glass. Common on café menus in Taiwan. Brewer | The sweet, cold cream comes first, the bitterness of the espresso after. | When you want an espresso with a little sweetness. Occasions | Panna is Italian for “cream”. It is often confused with Vienna coffee: an espresso con panna is a small espresso, while Vienna coffee is usually a large cup with a thicker layer of cream. Compared with an espresso macchiato: the macchiato is topped with milk foam, the con panna with whipped cream. |
Pour-over
| A paper filter and medium-fine ground coffee go into a dripper, and hot water is poured in several stages from a gooseneck kettle; the coffee drips through into the server or cup below. Name originJapan & Asia Cup sizes & how to orderThe shape of the dripper changes the flavour: cone-shaped single-hole drippers flow fast and taste bright; flat-bottomed three-hole drippers extract evenly with a rounded sweetness; a glass brewer with thick paper filters gives the cleanest cup. Café menus often name it after the origin of the beans. Brewer | Clean and clear, showing the acidity and floral, fruity notes of the beans; lighter in body than espresso. | When you want to taste the coffee itself or compare beans from different origins. At home you only need a dripper, filter paper and a kettle. Occasions · · · | V60, Kalita Wave and Chemex are brand names of brewers, often used as if they were methods; all of them are paper-filter drip. If you don't have a dripper, try drip bag coffee first. The first paper-filter dripper came from Germany, and Japan's hand-brewing culture made “ハンドドリップ” the common term. |
Nel Drip
| A flannel cloth sewn into a bag replaces the paper filter, and water is poured slowly to drip through. It filters out the fines but keeps the oils. Name originJapan & Asia Cup sizes & how to orderA signature of old-style Japanese coffee houses (kissaten). A few cafés in Taiwan offer it, usually dark roast in a small cup. Brewer | Rounded and full-bodied, velvety, with soft bitterness. | When you want a strong black coffee that isn't harsh. Occasions | The cloth has to be boiled and kept in water in the fridge or it picks up odours, which makes it a hassle at home. Compared with paper-filter pour-over, cloth keeps more oils, so the cup feels thicker. |
Immersion Dripper
| The dripper has a stopper valve at the bottom: coffee and hot water steep in it for a few minutes, and the valve opens only when you set it on a cup, letting the coffee drain through. Name originJapan & Asia Cup sizes & how to orderA plastic or glass dripper used with paper filters. The design comes from Taiwan, where it is widely known by its original brand name. Brewer | Fuller-bodied than pour-over, cleaner than a French press, and consistent in taste. | When you want pour-over flavour at home without practising your pouring technique; it steeps on its own. Occasions · | The common name for this dripper started out as a brand name. Compared with a French press: it also steeps, but filters through paper, so there are no fines at the bottom of the cup. |
French Press
| Coarse ground coffee steeps in hot water in the pot for about four minutes, then the metal mesh filter is pressed down and the coffee poured off. Name originEurope & Middle East Cup sizes & how to orderA glass or stainless steel pot that brews two or three cups at once. In the UK it is called a cafetière, in Australia and New Zealand a plunger. Brewer | Thick and full-bodied with plenty of oils; a few fines settle at the bottom of the cup. | The easiest method at home: no technique needed, just press when the time is up. Good for sharing a pot over brunch. Occasions · | The last sip has grounds in it, so leave a little at the bottom of the pot when pouring. It can also be used to froth milk. Despite the French name, the patent came from Italy; accounts vary. |
AeroPress
| Coffee and hot water steep in a plastic tube for a minute or two, then a plunger presses the coffee through a paper filter. People use it both upright and inverted. Name originAmericas & chains Cup sizes & how to orderSmall and tough, often taken travelling or camping. There is no generic name; the name of the device is the name of the method. Brewer | Clean yet with body. You can brew it strong and add water or milk, or brew it light. | One cup at home or on the go; for trying different flavours with the same brewer. Occasions · | The strong coffee it makes is often called “espresso”, but the pressure is far lower than an espresso machine's, so it can't produce espresso's crema. |
Syphon
| Water in the lower bowl is heated and pushed by steam up into the upper bowl, where it steeps with the coffee; once off the heat, the coffee flows back down through a cloth filter. Name originJapan & Asia Cup sizes & how to orderGlass upper and lower bowls over an alcohol lamp or halogen heater, often brewed live at the bar. A signature of old-style cafés in Taiwan. Brewer | Full aroma, clean and slightly sweet, served very hot. | When you want to watch coffee being brewed in front of you and drink it piping hot. Occasions | Invented in Europe in the 19th century, it later became a signature method in cafés in Japan and Taiwan. At home you have to watch the flame and clean the cloth filter, so it is more of a hassle than pour-over. |
Turkish Coffee
| Coffee ground as fine as flour is mixed with water and sugar and heated over a low flame in a small long-handled copper pot until it foams, then poured, grounds and all, into a small cup. Name originEurope & Middle East Cup sizes & how to orderA small cup served with a glass of water, often with Turkish delight. Say how sweet you want it when ordering, because the sugar is brewed in. Brewer | Thick, with a fine powdery feel; cardamom may be added. The sweetness depends on how you order it. | To try the Turkish and Middle Eastern way of drinking coffee. Once it is poured, let it sit for half a minute so the grounds settle before drinking. Occasions · | Don't drink to the bottom; there is a layer of grounds there. Greece, Armenia and the Arab world make it the same way, each under its own name. |
Moka Pot
| Water goes in the bottom chamber and ground coffee in the middle. On the stove, steam pressure pushes the hot water through the coffee, and the coffee bubbles up into the top chamber. Name originItaly Cup sizes & how to orderAn eight-sided aluminium or stainless steel pot, sized by the number of cups; almost every home in Italy has one. Brewer | Strong, clearly bittersweet and heavy; a little thinner than espresso, without the crema. | When you have no espresso machine but want to make a latte or café au lait at home: moka pot coffee with hot milk comes very close. Occasions · | Often called “home espresso”, but the pressure is far lower than an espresso machine's, so it makes strong coffee, not espresso. It has nothing to do with a mocha, the chocolate coffee drink. |
Vietnamese Phin Coffee
| A small stainless steel filter sits on top of the cup, and hot water drips slowly through dark-roast coffee. It is often dripped straight onto condensed milk, then stirred and poured over ice. Name originJapan & Asia Cup sizes & how to orderHot it is cà phê sữa nóng; iced it is cà phê sữa đá. Common at Vietnamese eateries in Taiwan. Brewer | Very strong and bittersweet, with chocolate and nutty notes; with condensed milk it turns rich, sweet and smooth. | When you want an iced coffee that is both sweet and strong. At home you only need a phin and a can of condensed milk. Occasions · | Robusta beans are often used, which taste more bitter and punchy than arabica. Dripping too fast means the grind is too coarse; too slow means it is too fine. |
Cold Brew
| Coarse ground coffee steeps in cold water for 12–24 hours, then is filtered. No heat is used at any stage. Name originAmericas & chains Cup sizes & how to orderServed bottled or over ice. Often made as a concentrate that is diluted with water or milk before drinking. Brewer | Full-bodied and low in acidity, with a chocolate-like sweetness and rounded bitterness. | Summer. Steep it at home the night before, keep it in the fridge, and pour it in the morning. Occasions · · | Different from an iced Americano: that is hot-brewed espresso with ice added and tastes brighter, while cold brew stays cold from start to finish and tastes rounder. Compared with cold drip: cold brew steeps as a whole batch, cold drip goes drop by drop. Keep it refrigerated and drink it within a few days. |
Cold Drip
| Ice water drips from an upper vessel through the coffee drop by drop, extracting slowly over three to eight hours. Name originJapan & Asia Cup sizes & how to orderA tall glass drip tower on the bar. Often bottled and left to mature in the fridge for a few days before it is sold. Brewer | Clean, with wine-like, almost fermented layers; clearer than immersion cold brew. | When you want a complex iced coffee to sip slowly, like wine. Occasions · | In Korea it is called “더치커피” (Dutch coffee), and in Japan it is sometimes called Kyoto style; both mean this drink. The difference from cold brew is that it drips drop by drop rather than steeping as a batch. |
Nitro Cold Brew
| Cold brew infused with nitrogen and poured from a beer tap, with a creamy layer of foam on top. Name originAmericas & chains Cup sizes & how to orderA glass with no ice; only shops with nitrogen equipment have it. Brewer | Creamy and smooth like a stout, with a natural sweetness; soft even without milk. | When you want cold brew with a beer-like texture. Occasions · | It contains no alcohol; “draft” only describes how it is poured. Ice would flatten the foam, so it usually comes without. |
Greek Frappé
| Instant coffee, sugar and a little cold water are shaken into a thick foam, then topped up with ice water; milk can be added. Name originEurope & Middle East Cup sizes & how to orderA tall glass with a straw. Say how sweet you want it and whether you want milk; Greece has set terms for this (unsweetened, medium, sweet). Brewer | Creamy foam, clearly bittersweet, ice cold. | When you only have instant coffee at home but want a frothy iced coffee; a shaker or handheld frother does the job. Occasions · | The frappé at chain cafés is usually a sweet blended ice drink, not the same as the Greek frappé. You need instant coffee to get this kind of foam. |
Drip Bag Coffee
| A single serving of ground coffee in a filter bag with paper hooks, hung over the rim of the cup; hot water is poured in several times to drip through. Name originJapan & Asia Cup sizes & how to orderOne sealed packet per cup; sold in supermarkets, convenience stores and cafés, often named after the origin of the beans or the roast level. Brewer | A clean taste close to pour-over; more aromatic than instant, a little lighter than pour-over. | The easiest option at home, at the office or in a hotel with no equipment: pour hot water in three goes, about two to three minutes. Occasions · · | It originated in Japan. It is not the same as instant: a drip bag is real ground coffee being dripped, while instant is coffee brewed and then dried to a powder. Remove the bag once brewed; left in the cup, the coffee turns bitter. |
Instant Coffee
| Coffee is brewed first, then spray-dried or freeze-dried into powder or granules that dissolve as soon as hot water is added. Name originEurope & Middle East Cup sizes & how to orderJars and sticks. “3-in-1” is instant coffee with creamer and sugar, not plain instant. Brewer | Mainly bitter, with less aroma than freshly brewed coffee; freeze-dried granules have a better aroma. | The fastest cup; also the base of Greek frappé and Korean whipped coffee. Occasions | “Instant” only describes the form of the coffee: there is plain black instant and there is 3-in-1, so check the ingredients before buying. It is different from a drip bag, which drips ground coffee on the spot. Who made instant coffee first is disputed; it was European food companies that made it widespread. |
Red Eye
| A cup of drip-brewed black coffee with a shot of espresso added. Name originAmericas & chains Cup sizes & how to orderA large mug. Found on menus at American cafés, rare in Taiwan; with two shots it is called a black eye. Brewer | Intense and very bitter, with layer upon layer of roasty notes. | When you want a large cup stronger than ordinary black coffee. Occasions | Named after the overnight red-eye flight. In Japan, ordering a “レッドアイ” may get you a cocktail of beer and tomato juice, not this. |
Photo credits
Photos come from Wikimedia Commons and are used under their own licenses (CC0, CC BY or CC BY-SA), resized and converted to WebP. A coffee gets no photo when none can be confirmed as that coffee, or when the only photos show branded packaging.
- Espresso · Berthold Werner · Public domain · Source on Commons
- Doppio · Osman Bas · CC BY 2.0 · Source on Commons
- Ristretto · Weetjesman · CC BY-SA 4.0 · Source on Commons
- Lungo · Olga Ignatyeva · CC BY-SA 4.0 · Source on Commons
- Caffè Shakerato · Takeaway · CC BY-SA 3.0 · Source on Commons
- Americano · Firzafp · CC BY-SA 4.0 · Source on Commons
- Long Black · 책읽는달팽 · CC BY-SA 3.0 · Source on Commons
- Iced Americano · Debbie Tingzon · CC BY 2.0 · Source on Commons
- Espresso Tonic · Tail furry · CC BY-SA 4.0 · Source on Commons
- Mazagran · Herbeater · CC BY-SA 4.0 · Source on Commons
- Espresso Macchiato · Takeaway · CC BY-SA 3.0 · Source on Commons
- Cortado · Charles Haynes · CC BY-SA 2.0 · Source on Commons
- Piccolo Latte · Bex Walton · CC BY 2.0 · Source on Commons
- Cappuccino · Martin Cathrae from Charlottetown, PE, Canada · CC BY-SA 2.0 · Source on Commons
- Flat White · Acabashi · CC BY-SA 4.0 · Source on Commons
- Caffè Latte · B adger1 · CC0 · Source on Commons
- Latte Macchiato · coffeefellow · CC BY-SA 2.5 · Source on Commons
- Iced Latte · Bahnfrend · CC BY-SA 4.0 · Source on Commons
- Spanish Latte · Visitor7 · CC BY-SA 3.0 · Source on Commons
- Dirty Chai Latte · Andy Li · CC0 · Source on Commons
- Café au Lait · Tim Boyd from Brooklyn · CC BY 2.0 · Source on Commons
- Caffè Mocha · Evilphil77 · CC BY 3.0 · Source on Commons
- Caramel Macchiato · 范 仲淹帮主 · CC BY-SA 2.0 · Source on Commons
- Vienna Coffee · בר · CC BY-SA 3.0 · Source on Commons
- Irish Coffee · 책읽는달팽 · CC BY-SA 4.0 · Source on Commons
- Affogato · Ewan Munro from London, UK · CC BY-SA 2.0 · Source on Commons
- Espresso con Panna · Xipirho at English Wikipedia · Public domain · Source on Commons
- Pour-over · GorillaWarfare · CC BY-SA 1.0 · Source on Commons
- Immersion Dripper · Clever-NikkyH · CC BY-SA 4.0 · Source on Commons
- French Press · Ö4anby0502 · CC BY-SA 4.0 · Source on Commons
- AeroPress · Takeaway · CC BY-SA 4.0 · Source on Commons
- Syphon · Evelyn-rose · CC0 · Source on Commons
- Turkish Coffee · Eaeeae · CC BY-SA 3.0 · Source on Commons
- Moka Pot · H. Zell · CC BY-SA 3.0 · Source on Commons
- Vietnamese Phin Coffee · ProjectManhattan · CC BY-SA 3.0 · Source on Commons
- Cold Brew · Sage Ross · CC BY-SA 3.0 · Source on Commons
- Cold Drip · Visitor7 · CC BY-SA 3.0 · Source on Commons
- Nitro Cold Brew · Ems1960 · CC BY-SA 4.0 · Source on Commons
- Greek Frappé · Elwiki74 · CC BY-SA 4.0 · Source on Commons
- Drip Bag Coffee · Suginami · CC0 · Source on Commons
- Instant Coffee · Editor at Large · CC BY-SA 2.5 · Source on Commons
About Coffee Variety Comparison Table
Most coffees differ by how much milk goes in
Most café drinks start from one shot of espresso; add water, milk, foam or dessert toppings and the name changes. This table sorts them into seven bands by milk, with a bottom band for pour-over, immersion, cold brew, drip bags and instant coffee, none of which need an espresso machine. A coffee map puts milk band and name origin side by side, so you can see which drink the same name means in different café cultures.
How to find one: views, occasions and filters
Pick a band on the milk ladder or a cell on the coffee map, or start from nine occasions such as a morning pick-me-up, not too bitter, or no machine at home; the table can also be filtered by brewing tool and occasion. Search covers names, aliases and local names in every language, so cortado or ドリップバッグ both work.
Not a recipe standard or a caffeine guide
Recipes, cup sizes, foam and sweetness vary by café, equipment and region; this table describes the typical build and the names, not gram recipes, brewing parameters or caffeine amounts. Check the shop's recipe or the package label for exact portions, allergens or caffeine.
FAQ
Common questions and answers about this topic.
What types of coffee does this table cover?
It covers 46 coffees in 7 bands by milk: straight espresso, with water or tonic, a splash of milk, balanced milk and foam, milk-forward, dessert and spiked drinks, plus brews that need no espresso machine such as pour-over, immersion, cold brew, drip bags and instant coffee. Each row says what is in the cup, how it tastes, when to drink it and how to order, and lists name traps and local names.
What is the difference between a latte, cappuccino, and flat white?
Caffè Latte has generous steamed milk and a thin microfoam cap, so it tastes milder and creamier. Cappuccino balances espresso, steamed milk, and thick foam; the traditional structure is 1:1:1, while modern versions favour at least 1 cm of glossy microfoam. Flat White uses a double ristretto and finely textured milk, giving it a stronger coffee core with very little foam.
Is espresso macchiato the same as latte macchiato?
No. Espresso Macchiato is a single espresso marked with a spoon of microfoam, so espresso remains the main drink. Latte Macchiato starts with foamed milk and adds espresso on top, creating a taller, layered, milk-forward drink.
How is cold brew different from an iced Americano?
Cold Brew steeps coffee grounds in cold water for 12–24 hours before filtering, producing a full body and rounded acidity. Iced Americano starts with freshly extracted espresso, then dilutes it with chilled water over ice for a brighter espresso-led flavour.
What is the difference between an Americano and a long black?
Americano adds hot water to espresso for a smooth, diluted long cup. Long Black puts hot water in the cup first and pours espresso on top, which keeps a thicker crema and a brighter aroma. The main distinction in this table is the order of water and espresso.
Are the coffee ratios and cup sizes universal?
No. Recipes, roast style, extraction, milk texture, and serving size vary by cafe, equipment, beans, and region. Use the table to compare vocabulary and typical recipe structures, then confirm the actual recipe with the cafe when exact ratios, caffeine, allergens, or menu costing matter.
Data Sources
This tool's data is compiled from the authoritative sources below.
- SCA - Coffee Standards(opens in a new tab)
- SCA - Defining the Ever-Changing Espresso(opens in a new tab)
- SCA - Certified Home Brewer Program(opens in a new tab)
- NCA About Coffee - Brewing(opens in a new tab)
- NCA About Coffee - Espresso(opens in a new tab)
- SCA - 2025 National Coffee Data Trends Specialty Report(opens in a new tab)
- ISO 3509:2005 - Coffee and coffee products: Vocabulary(opens in a new tab)
- All Japan Coffee Association - Coffee basics(opens in a new tab)
Data last maintained