Espresso drinks

Espresso coffee drinks

There is no single worldwide master list of espresso drinks. Names, ratios, cup sizes and milk textures vary by country, tradition and individual coffee shop. This guide describes common forms and highlights where variations occur.

Image placeholder: espresso drink familySuggested image: labelled espresso, macchiato, cortado, flat white, cappuccino and latte.

Drink	What it generally is	Common variation
Espresso	A concentrated coffee brewed by forcing water through finely ground coffee.	Single/double naming and serving volume vary.
Ristretto	A shorter espresso extraction, normally yielding less beverage.	Some cafés use a standard dose but stop the shot earlier; others alter dose or recipe.
Lungo	A longer espresso extraction producing more beverage.	The exact yield and recipe vary.
Doppio	Double espresso.	The dose and resulting volume depend on local practice and equipment.
Espresso macchiato	Espresso marked with a small amount of textured milk or foam.	Italian tradition differs from larger chain versions of “macchiato”.
Cortado	Espresso balanced with a relatively small amount of warm textured milk.	Spanish-language traditions and modern cafés vary in ratio and size.
Piccolo	A small milk-and-espresso drink, often associated with Australia and modern specialty cafés.	Recipe and glass size vary considerably.
Flat white	Espresso with finely textured milk and comparatively little foam.	Australian, New Zealand and UK cafés use differing sizes and espresso doses.
Cappuccino	Espresso with steamed milk and a substantial layer of foam.	Traditional Italian and modern specialty versions differ in size and texture.
Caffè latte	Espresso with a larger quantity of steamed milk and a thin layer of foam.	Cup size and number of shots vary by café.
Mocha / mochaccino	Espresso, milk and chocolate, commonly topped with textured milk.	Chocolate sauce, powder and sweetness vary widely.
Americano	Espresso diluted with hot water.	Water-to-espresso ratio and whether water is added before or after espresso vary.
Long black	Hot water with espresso poured over it, common in Australia and New Zealand.	Often associated with preserving more crema than a traditional Americano preparation.
Breve	Espresso with steamed half-and-half or a richer dairy alternative.	More common in North American café culture.
Affogato	Espresso served over ice cream or gelato.	Often treated as a dessert rather than a conventional milk coffee.
Espresso con panna	Espresso topped with whipped cream.	Serving size and cream amount vary.
Caffè corretto	Espresso “corrected” with a small amount of spirit.	Regional choices of spirit vary, especially in Italy.
Marocchino	A small espresso drink combining coffee, milk/foam and chocolate.	Recipes differ by Italian city and café.
Bicerin	A Turin speciality combining espresso, chocolate and cream in distinct layers.	Traditionally associated with Turin and served in a small glass.
Shakerato	Espresso shaken with ice, commonly served chilled.	Sweetener and serving style vary.

Why shop versions differ

Modern chains frequently adapt traditional names for local menus. A “macchiato” may therefore mean a small espresso marked with milk in one café and a much larger flavoured milk drink in another. Always look at the shop's menu description rather than relying on the name alone.

Not every milk coffee is an espresso drink

Café au lait, for example, traditionally combines brewed coffee with hot milk rather than espresso. Vietnamese cà phê sữa đá is made using coffee brewed through a phin and combined with sweetened condensed milk, rather than being an espresso drink.

Accuracy note: Coffee terminology can vary between countries, producers, roasters and cafés. Where a definition is not universal, this guide says so.