Espresso
A small concentrated coffee. This entry means a single; many cafés serve a double.
Explore this drinkCoffee knowledge / ORIGEN
Your cup. Better understood.
Discover what sets drinks apart, how to prepare them, and what shapes your coffee.
01 / Coffee drinks
How do you enjoy your coffee?
Doppio
A double espresso uses more dry coffee and produces more coffee than a single, rather than simply running longer.
Explore this drinkRistretto
A shorter ratio of dry coffee to liquid espresso, often around 1:1 to 1:1.5 by weight. Double versions also exist.
Explore this drinkLungo
More water passes through the same coffee grounds. Often around 1:3 to 1:4 by weight, with no sharp boundary.
Explore this drinkAmericano
Espresso with separately added hot water. Water changes concentration, not the original coffee dose.
Explore this drinkLong Black
Hot water first, espresso afterwards. Often smaller than an Americano, with no fixed size boundary.
Explore this drinkCafé Crème
A Swiss long black pressure-brewed coffee with crema. Cream is optional; automatic machine doses vary.
Explore this drinkFilter coffee
Coffee brewed through a filter. Recipe water means water poured, not the finished coffee yield.
Explore this drinkEspresso Macchiato
A small espresso marked with a little milk or a dollop of foam. Much smaller than a latte macchiato.
Explore this drinkCortado
Roughly equal volumes of espresso and lightly textured warm milk. Our example uses a double; smaller single versions also exist.
Explore this drinkCappuccino
Espresso with finely foamed milk. The Italian reference uses 25 ml espresso and 100 ml milk before steaming; equal thirds are not a universal rule.
Explore this drinkFlat White
A compact milk drink with thin microfoam. Often a double, but regional versions use a single or double ristretto.
Explore this drinkCaffè Latte
Espresso with plenty of warm milk and a thin foam layer. Both single and double versions are common.
Explore this drinkLatte Macchiato
Textured milk first, espresso afterwards in a tall glass. Visible layers may form but need not remain distinct.
Explore this drinkMilk coffee / Café au lait
Usually roughly half brewed coffee and half warm milk. This example uses filter coffee; regional versions use other preparations.
Explore this drinkUnderstand the quantities in your cup.
15 common coffee drinks with dry coffee dose, coffee yield, volume and milk. These editorial ranges reflect different traditions, not a worldwide standard. Example recipes are intentionally more specific than the ranges.
Espresso
A small concentrated coffee. This entry means a single; many cafés serve a double.
- Dry ground coffee
- 7–10 g
- Coffee yield, before additions
- 14–25 g
- Coffee volume, approx. including any crema
- 25–35 ml
- Milk before steaming
- —
- Added water / brewing water
- —
- Finished drink, approx.
- 25–35 ml
A starting recipe: 9 g → 18 g (1:2)
Explore this drinkDoppio
A double espresso uses more dry coffee and produces more coffee than a single, rather than simply running longer.
- Dry ground coffee
- 14–20 g
- Coffee yield, before additions
- 28–45 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- —
- Added water / brewing water
- —
- Finished drink, approx.
- 40–60 ml
A starting recipe: 18 g → 36 g (1:2)
Explore this drinkRistretto
A shorter ratio of dry coffee to liquid espresso, often around 1:1 to 1:1.5 by weight. Double versions also exist.
- Dry ground coffee
- 7–10 g
- Coffee yield, before additions
- 7–15 g
- Coffee volume, approx. including any crema
- 15–25 ml
- Milk before steaming
- —
- Added water / brewing water
- —
- Finished drink, approx.
- 15–25 ml
A starting recipe: 9 g → 12 g (1:1,3)
Explore this drinkLungo
More water passes through the same coffee grounds. Often around 1:3 to 1:4 by weight, with no sharp boundary.
- Dry ground coffee
- 7–10 g
- Coffee yield, before additions
- 21–40 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- —
- Added water / brewing water
- —
- Finished drink, approx.
- 40–60 ml
A starting recipe: 9 g → 27 g (1:3)
Explore this drinkAmericano
Espresso with separately added hot water. Water changes concentration, not the original coffee dose.
- Dry ground coffee
- 14–20 g
- Coffee yield, before additions
- 28–45 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- —
- Added water / brewing water
- 100–200 ml
- Finished drink, approx.
- 140–260 ml
A starting recipe: 18 g → 36 g + 150 ml
Explore this drinkLong Black
Hot water first, espresso afterwards. Often smaller than an Americano, with no fixed size boundary.
- Dry ground coffee
- 14–20 g
- Coffee yield, before additions
- 28–45 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- —
- Added water / brewing water
- 80–150 ml
- Finished drink, approx.
- 120–210 ml
A starting recipe: 18 g → 36 g + 100 ml
Explore this drinkCafé Crème
A Swiss long black pressure-brewed coffee with crema. Cream is optional; automatic machine doses vary.
- Dry ground coffee
- 8–16 g
- Coffee yield, before additions
- 100–150 g
- Coffee volume, approx. including any crema
- 100–150 ml
- Milk before steaming
- —
- Added water / brewing water
- —
- Finished drink, approx.
- 100–150 ml
A starting recipe: 10 g → 120 g
Explore this drinkFilter coffee
Coffee brewed through a filter. Recipe water means water poured, not the finished coffee yield.
- Dry ground coffee
- 14–17 g
- Coffee yield, before additions
- 210–225 g
- Coffee volume, approx. including any crema
- 210–225 ml
- Milk before steaming
- —
- Added water / brewing water
- 250 g
- Finished drink, approx.
- 210–225 ml
A starting recipe: 15 g + 250 g → ~220 g
Explore this drinkEspresso Macchiato
A small espresso marked with a little milk or a dollop of foam. Much smaller than a latte macchiato.
- Dry ground coffee
- 7–10 g
- Coffee yield, before additions
- 14–25 g
- Coffee volume, approx. including any crema
- 25–35 ml
- Milk before steaming
- 5–15 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 30–50 ml
A starting recipe: 9 g → 18 g + 10 ml
Explore this drinkCortado
Roughly equal volumes of espresso and lightly textured warm milk. Our example uses a double; smaller single versions also exist.
- Dry ground coffee
- 14–20 g
- Coffee yield, before additions
- 28–45 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- 40–60 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 80–120 ml
A starting recipe: 18 g → 36 g + 45 ml
Explore this drinkCappuccino
Espresso with finely foamed milk. The Italian reference uses 25 ml espresso and 100 ml milk before steaming; equal thirds are not a universal rule.
- Dry ground coffee
- 7–10 g
- Coffee yield, before additions
- 14–25 g
- Coffee volume, approx. including any crema
- 25–35 ml
- Milk before steaming
- 100–130 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 150–180 ml
A starting recipe: 9 g → 18 g + 100 ml
Explore this drinkFlat White
A compact milk drink with thin microfoam. Often a double, but regional versions use a single or double ristretto.
- Dry ground coffee
- 14–20 g
- Coffee yield, before additions
- 28–45 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- 90–130 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 150–200 ml
A starting recipe: 18 g → 36 g + 110 ml
Explore this drinkCaffè Latte
Espresso with plenty of warm milk and a thin foam layer. Both single and double versions are common.
- Dry ground coffee
- 7–10 g / 14–20 g
- Coffee yield, before additions
- 14–25 g / 28–45 g
- Coffee volume, approx. including any crema
- 25–35 ml / 40–60 ml
- Milk before steaming
- 180–250 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 220–350 ml
A starting recipe: 18 g → 36 g + 200 ml
Explore this drinkLatte Macchiato
Textured milk first, espresso afterwards in a tall glass. Visible layers may form but need not remain distinct.
- Dry ground coffee
- 7–10 g / 14–20 g
- Coffee yield, before additions
- 14–25 g / 28–45 g
- Coffee volume, approx. including any crema
- 25–35 ml / 40–60 ml
- Milk before steaming
- 180–250 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 250–350 ml
A starting recipe: 9 g → 18 g + 200 ml
Explore this drinkMilk coffee / Café au lait
Usually roughly half brewed coffee and half warm milk. This example uses filter coffee; regional versions use other preparations.
- Dry ground coffee
- 10–15 g
- Coffee yield, before additions
- 150–220 g
- Coffee volume, approx. including any crema
- 150–220 ml
- Milk before steaming
- 150–220 ml
- Added water / brewing water
- 170–250 g
- Finished drink, approx.
- 300–440 ml
A starting recipe: 12 g + 200 g → ~175 g + 175 ml
Explore this drinkThese figures describe related recipes, not independently interchangeable minimum and maximum values. Yield, crema, texture and cup size interact. Cup capacity is not a measured beverage yield.
What else belongs in the coffee world?
French press, AeroPress, moka pot and Turkish coffee are other brewing methods. Cold brew is extracted cold; iced coffee is brewed hot and chilled. Mocha adds chocolate to espresso and milk; Viennese melange is a regional milk drink. This guide covers common core drinks, not every regional or flavoured version. Arabica and Canephora are species; Geisha and Bourbon are varieties; cappuccino is a drink.
Sources and context
Italian reference recipes and modern café practice differ. The 2017 SCA survey mainly reflects US specialty cafés, not a current worldwide rule. Our ranges and starting recipes are an editorial synthesis; no single source mandates every number shown.
02 / Brewing methods
Your way into the cup.
Automatic machine
The machine grinds, doses and brews under pressure. Adjust strength and drink volume gradually.
Espresso machine
You control grind, coffee dose and output. A scale makes good results easier to repeat.
Filter / Pour over
Water flows through coffee and a filter. With a hand dripper, you control its flow and distribution.
French press
Coffee steeps directly in water. A metal mesh lets more oils and fine particles into the cup than paper.
Cold brew
Coffee extracts in cold water over a longer period. Concentrates are diluted before drinking, depending on the recipe.
03 / Coffee knowledge
What shapes the flavour.
Roast levels
Roasting influences solubility and aromas. Darker does not automatically mean more caffeine or better quality.
Flavour profiles
Chocolate, fruit and flowers are sensory descriptions. These notes do not imply added ingredients.
Arabica
Arabica is a coffee species. Origin, cultivation, processing and roasting all shape what you taste.
Species and varieties
Geisha and Bourbon are varieties. A name alone is neither a quality guarantee nor a brewing recommendation.
Honey, Natural and Washed
Processing describes how cherries, fruit and beans are handled after harvest. Explore more below.
Processing
Washed, Honey, Natural.
How much fruit stays on?
The coffee bean is the pit of a cherry. After harvest, it is dried: without the fruit, with part of it, or inside the whole cherry. This single step significantly shapes the flavor.
Select processing
- Bowl
- Fruit pulp
- Sticky layer
- Cover (parchment)
- Bean
01 · Without fruit
Washed
The husk, fruit pulp and sticky layer are removed, and the bean is washed and dried. What remains is the pure character of the bean.
Taste usuallyclear, fresh, fine acidity
At ORIGEN
02 · With the sticky layer
Honey
The shell and pulp are removed, leaving the sweet, sticky layer underneath to dry on the bean. Hence the name. There’s no honey in it.
Taste usuallysweet, round, soft
At ORIGEN
03 · With the whole cherry
Natural
The whole coffee cherry is dried before the dried fruit hull is removed. Drying and fermentation influence the final flavor; fruity and sweet notes are possible, but not guaranteed.
Taste usuallyfruity, sweet, intense
At ORIGEN
Understanding coffee / Milk coffees
Compare seven milk coffee drinks.
These figures describe related recipes, not independently interchangeable minimum and maximum values. Yield, crema, texture and cup size interact. Cup capacity is not a measured beverage yield.
Cappuccino
25–35 ml · 100–130 ml (Milk before steaming)
- Dry ground coffee
- 7–10 g
- Coffee yield, before additions
- 14–25 g
- Coffee volume, approx. including any crema
- 25–35 ml
- Milk before steaming
- 100–130 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 150–180 ml
A starting recipe: 9 g → 18 g + 100 ml
- Flavour impression
- Balanced, with an airy texture
- Foam
- Fine foam, usually more than a flat white
Combine milk and espresso; for latte macchiato add espresso last.
Flat White
40–60 ml · 90–130 ml (Milk before steaming)
- Dry ground coffee
- 14–20 g
- Coffee yield, before additions
- 28–45 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- 90–130 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 150–200 ml
A starting recipe: 18 g → 36 g + 110 ml
- Flavour impression
- Coffee-forward and silky
- Foam
- Thin, silky microfoam
Combine milk and espresso; for latte macchiato add espresso last.
Caffè Latte
25–35 ml / 40–60 ml · 180–250 ml (Milk before steaming)
- Dry ground coffee
- 7–10 g / 14–20 g
- Coffee yield, before additions
- 14–25 g / 28–45 g
- Coffee volume, approx. including any crema
- 25–35 ml / 40–60 ml
- Milk before steaming
- 180–250 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 220–350 ml
A starting recipe: 18 g → 36 g + 200 ml
- Flavour impression
- Milk-forward and mellow
- Foam
- Thin foam layer
Combine milk and espresso; for latte macchiato add espresso last.
Latte Macchiato
25–35 ml / 40–60 ml · 180–250 ml (Milk before steaming)
- Dry ground coffee
- 7–10 g / 14–20 g
- Coffee yield, before additions
- 14–25 g / 28–45 g
- Coffee volume, approx. including any crema
- 25–35 ml / 40–60 ml
- Milk before steaming
- 180–250 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 250–350 ml
A starting recipe: 9 g → 18 g + 200 ml
- Flavour impression
- Plenty of milk, a gentle coffee accent
- Foam
- Pronounced foam cap
Combine milk and espresso; for latte macchiato add espresso last.
From bottom to top: warm milk, espresso, milk foam. Add frothed milk to the glass first, then the espresso. Poured slowly, it often forms a layer between milk and foam. The layers can mix.
Cortado
40–60 ml · 40–60 ml (Milk before steaming)
- Dry ground coffee
- 14–20 g
- Coffee yield, before additions
- 28–45 g
- Coffee volume, approx. including any crema
- 40–60 ml
- Milk before steaming
- 40–60 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 80–120 ml
A starting recipe: 18 g → 36 g + 45 ml
- Flavour impression
- Compact and distinctly coffee-forward
- Foam
- Little aeration, no fixed separate cap
Combine milk and espresso; for latte macchiato add espresso last.
Espresso Macchiato
25–35 ml · 5–15 ml (Milk before steaming)
- Dry ground coffee
- 7–10 g
- Coffee yield, before additions
- 14–25 g
- Coffee volume, approx. including any crema
- 25–35 ml
- Milk before steaming
- 5–15 ml
- Added water / brewing water
- —
- Finished drink, approx.
- 30–50 ml
A starting recipe: 9 g → 18 g + 10 ml
- Flavour impression
- Coffee character depends on dose and milk
- Foam
- A small dollop of milk or foam
Combine milk and espresso; for latte macchiato add espresso last.
Milk coffee / Café au lait
150–220 ml · 150–220 ml (Milk before steaming)
- Dry ground coffee
- 10–15 g
- Coffee yield, before additions
- 150–220 g
- Coffee volume, approx. including any crema
- 150–220 ml
- Milk before steaming
- 150–220 ml
- Added water / brewing water
- 170–250 g
- Finished drink, approx.
- 300–440 ml
A starting recipe: 12 g + 200 g → ~175 g + 175 ml
- Flavour impression
- Coffee character depends on dose and milk
- Foam
- No fixed foam requirement
Combine milk and espresso; for latte macchiato add espresso last.
CoffeeWarm milkMilk foam
“Coffee-forward” describes flavour and the coffee proportion here. It does not indicate caffeine content. Milk and foam are not sharply separated in practice.
Processing / Natural
The whole cherry.
In the natural process, the seeds dry inside the whole coffee cherry. Drying and fermentation can impart fruity and sweet nuances; the result also depends on origin, variety, and roasting.
Processing / Honey
Part of the fruit remains.
During honey processing, the skin and pulp are removed. Part or all of the sticky mucilage layer remains on the parchment during drying. Honey is not added.
Treatment / Washed
Clarity of character.
In washed processing, the hull, pulp, and mucilage are removed before drying. This can support a clean flavor profile; origin, variety, fermentation, and roasting also play a role.
Acid
Lively & fresh
The vibrancy of a coffee. It makes it fresh and clear.
Body
Full & round
How full-bodied and round the coffee feels in the mouth.
Aftermath
What remains
What remains after swallowing, and for how long.
