Style

Milk Profile

Serving Temperature

Beverage	Coffee Base	Milk / Texture	Flavor Profile	Serving Style	When to order	Barista Notes
Espresso Espresso Foundations Black / No Milk Hot Also known asShort black	18 g dose pulled to 36 g espresso in about 25 seconds	No milk	Dense body, caramel sweetness, lingering bittersweet finish	Hot at 65–70°C in a preheated demitasse	Perfect when you want an intense coffee with crema in one or two sips.	Base for nearly every espresso drink.
Ristretto Espresso Foundations Black / No Milk Hot Also known asRestricted shot	18 g dose yielding about 20 g liquid	No milk	Syrupy, chocolate-like sweetness with muted bitterness	Hot, in a demitasse; often blended into milk drinks	Choose it when you want syrupy sweetness without extra bitterness.	Excellent for milk drinks when you want more sweetness in a smaller cup.
Lungo Espresso Foundations Black / No Milk Hot Also known asLong pull	18 g dose pulled to about 50–60 g	No milk by default	Lighter body than espresso, more bitters and roasted notes	Hot, larger demitasse or cappuccino cup	Choose if you like a longer espresso without adding water afterward.	Great for guests who prefer sipping a longer espresso.
Doppio Espresso Foundations Black / No Milk Hot Also known asDouble espresso	18–20 g coffee yielding 50–60 g espresso in 25–30 seconds	No milk	Broader body, layered sweetness, persistent crema	Hot in a 60 ml preheated demitasse	Standard for milk drinks in specialty cafés and a fuller espresso experience.	Use even distribution to avoid channeling through the larger puck.
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 espresso base	Equal 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.	In competitions, foam should be glossy with latte-art definition.
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.	Originated in Australia/New Zealand cafés in the 1980s.
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.	Marking with foam prevents milk from overwhelming aroma.
Piccolo Latte Balanced Milk Classics Balanced Milk Hot Also known asRistretto latte	Double ristretto	60–90 ml steamed milk with thin microfoam	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 as a barista's shift drink size.
Caffè Latte Milk-Forward & Flavored Milk-Forward & Creamy Hot Also known asLatte	Single espresso	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.	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.	Name means 'milk stained' in Italian.
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.
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 Cold & Dessert Specialties Black / No Milk Iced / Cold Also known asImmersion cold brew	Coarse grounds steeped at 1:8 ratio	No milk unless added after	Silky texture, chocolate sweetness, restrained acidity	Chilled bottle or over ice	Serve as a ready-to-drink batch brew for consistent summer service.	Keep refrigerated and consume within 3–4 days for best flavor.
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.