Types Of Coffee Drinks – Coffee Varieties

Types Of Coffee Drinks – Coffee Varieties

It can sometimes be daunting walking into a coffee house and seeing the long list of coffee varieties and drinks on the menu. What’s the difference between a latte and an Au lait? How does a cappuccino differ from an Americano?

We’ll try to make it all clear for you below:

Americano: A single shot of espresso with about 7 ounces of hot water added to the mix. The name for this coffee drink stemmed from an insult to ‘uncouth’ Americans who weren’t up to drinking full espressos. 

A Shot in the Dark: See ‘Hammerhead’.

Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.

Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.

Cafe Breva: A cappuccino made with half and half milk, instead of whole milk. The theory is that the mix gives a richer, creamier flavor. You should be aware, before trying this for yourself, that half and half is much harder to foam.

Caffe Latte: Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome. Click here for how to make Caffe Latte at home

Cafe Macchiato: A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1.

Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker. Click here for how to make Cappuccino

Double, or Double Shot: Just as it sounds, this is two shots of espresso mixed in with the regular amount of additional ingredients. So, for example, if you were going to make a double hammerhead, you would put two shots of espresso into a coffee cup, and fill it with the drip blend, rather than the usual single espresso shot.

Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.

Types Of Coffee Drinks ii

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  1. Stu Dragon makes a good point about the low risk associated with decaffeinating using methyl chloride, howeve i cant see the point in taking the risk when non chemical methods of decaffeination are readily available, such as the excellent Swiss Water process coffees from Canada.

  2. Re earlier post about using chemicals to decaffinate coffee. Methlyene chloride is used. It has a very low boiling point (104F) so any left on the treated beans would be long gone after roasting the beans. Still for those concerned go for the CO2 treated or Swiss water process. If you really want to be concerned about chemicals used in treating food, check out the sprays used on tomatoes etal from mexico. They use Ortho Phenol phenylic which is a deadly neuro toxin!!!

  3. You forgot Flat White.
    It originates in New Zealand and is essentially a double shot of espresso with steamed milk which is poured from the bottom of the steaming pitcher. This holds back the lighter froth on the bottom.

  4. Psychological warfare c.1861: During the United States Civil War the Union Navy blocked Souhern ports so no coffee could get in. Since tea, not coffee, was the staple beverage of the North and coffee the staple beverage of the South, it was thought that doing so would demoralize the Confederate troops and possibly cause rebellions and riots in Southern towns and cities. The southerners chose, instead, to use chickoree, carob, roasted grains, roasted dandelion greens or other plants wheich may have had some caffeine in them. Today in many places of the Deep South, chickory is still mixed with coffee and greatly prized and enjoyed. One brand, Luzianne, is sold worldwide.

  5. I ordered cafe lait, when the bill came it said cafe cream, which i thought it was as it had very little milk. As I was paying i said that i had ordered Lait to which he replied. “Don’t try to tell me my job, they are the same thing” One thing was odd, when i ordered it his English was great but now he would not say one word of English. Thank goodness i knew enough to reply. But please could someone tell me if he was right. If so then all the other times that i have ordered Lait in my local in france has been wrong !!!!!! lol please help.

  6. There is an error in the Cafe Macchiato description. It says the ratio of coffee to milk it 4:1. Shouldn’t it be milk to coffee is 4:1, similar to the Cafe Latte description?

  7. Would like the name of a good expresso for Mocha Blend Coffee. I love a good expresso – but not too strong.

  8. Cafe Macchiato is few drops of milk in a strong cup of espresso-right? Still for me there was nothing to beat a cup of Caffe Latte from the wonderful Italian Coffee Shops. as I am used to drink my coffee with milk!

  9. It is very helpful to understand the basic knowledge about coffee. More importantly it is useful to those who wants to develop furthur career in coffe work.

  10. Hey Marvin: You need to get an industry consultant to help you with processing your product as far as roasting, grinding and packing. just go on the net or find a coffee industry trade show somewhere in the US. There are magazines like “Fresh Cup” and Specialty Coffee retailer. Do the foot work!

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