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It all starts with espresso
Nearly every café coffee is built on espresso: a small, concentrated shot brewed by forcing hot water through finely-ground coffee under pressure. On its own it's intense and aromatic, served in a small cup. A double (doppio) is two shots, now the default at many cafés.
- Ristretto — a 'restricted', shorter shot; sweeter and more concentrated.
- Lungo — a 'long' shot pulled with more water; larger and more bitter.
- Crema — the golden foam on top of a good espresso, a sign of freshness.
The milk-based classics
| Drink | What it is |
|---|---|
| Latte | Espresso with a lot of steamed milk and a thin layer of foam. Mild and creamy — the gentlest of the milk drinks. |
| Cappuccino | Roughly equal parts espresso, steamed milk and thick foam. Stronger coffee flavour and an airy top. |
| Flat white | Espresso (often a double) with steamed milk and a very thin microfoam. Smaller and stronger than a latte; silky texture. |
| Cortado | Espresso 'cut' with an equal amount of warm milk. Small, balanced, not foamy. |
| Macchiato | Espresso 'stained' with just a dollop of foam. Small and strong. (Note: a coffee-shop 'caramel macchiato' is a different, milkier drink.) |
| Mocha | A latte with chocolate — espresso, steamed milk and chocolate syrup, often topped with cream. |
Latte vs cappuccino vs flat white in one line: latte = most milk, mildest; cappuccino = more foam, stronger; flat white = least milk of the three, strongest and silkiest.
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Black coffee and water-based drinks
- Americano — espresso diluted with hot water; similar strength to drip coffee but with espresso character.
- Long black — an Antipodean Americano: hot water first, espresso poured on top to preserve the crema.
- Drip / filter coffee — coffee brewed by passing water through a bed of grounds; cleaner and less concentrated than espresso.
- Pour-over — filter coffee made by hand, one cup at a time, prized by specialty cafés for clarity of flavour.
- French press / cafetière — full-immersion brewing; richer and heavier-bodied.
Cold coffee, explained
- Iced coffee — brewed hot, then chilled and poured over ice.
- Cold brew — grounds steeped in cold water for 12–24 hours; smooth, low-acid, naturally sweet.
- Iced latte — espresso and cold milk over ice.
- Affogato — not quite a drink: a scoop of vanilla ice cream 'drowned' in a shot of hot espresso. A perfect dessert (see tasting menus for where it shows up).
- Nitro cold brew — cold brew infused with nitrogen for a creamy, stout-like pour.
Coffee around the world
- Italy: a 'caffè' means espresso. Cappuccino is a morning drink — ordering one after lunch quietly marks you as a tourist (though no one will truly mind).
- Australia/New Zealand: the flat white's homeland; specialty coffee culture runs deep.
- Cuba/Spain: cortado and café con leche; sweet, strong, milky.
- Turkey/Greece: finely-ground coffee simmered in a pot and served unfiltered, grounds settling at the bottom.
- Vietnam: strong drip coffee with sweetened condensed milk (cà phê sữa đá over ice).
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How to order coffee with confidence
- Pick your strengthMore milk = milder (latte); less milk = stronger (flat white, cortado, macchiato).
- Pick hot or coldCold brew for smooth and low-acid; iced for a quick chill.
- Say the size and milkMost cafés ask your milk (whole, oat, etc.) — decide before you reach the counter.
- Ask if unsure'What's your house espresso like?' is a great question at a specialty café.
Once you think in ratios — espresso, milk, foam, water — no coffee menu can intimidate you again. Order the proportions you like and ignore the marketing names.
Frequently asked questions
What's the difference between a latte, cappuccino and flat white?
A latte has the most steamed milk and only a thin layer of foam, so it's the mildest. A cappuccino has roughly equal espresso, milk and a thick layer of foam, giving stronger coffee flavour and an airy top. A flat white has the least milk of the three with a very thin microfoam, so it's the strongest and silkiest.
What is a cortado?
A cortado is espresso 'cut' with an equal amount of warm milk — a small, balanced drink that isn't foamy. It sits between a macchiato (mostly espresso) and a flat white (more milk), and is popular with people who want milk to soften the espresso without diluting it much.
What is the difference between an americano and drip coffee?
An americano is espresso diluted with hot water, so it carries espresso's flavour and crema at a strength similar to drip coffee. Drip or filter coffee is brewed by passing water through a bed of grounds, producing a cleaner, less concentrated cup. They taste different even at similar strengths.
What is cold brew and how is it different from iced coffee?
Cold brew is made by steeping coffee grounds in cold water for 12–24 hours, producing a smooth, low-acid, naturally sweet coffee. Iced coffee is simply brewed hot and then cooled over ice. Cold brew is mellower and less bitter; iced coffee tastes closer to regular hot coffee.
Mustafa Bilgic
Editor, Arsenal Rest
Reviews dining etiquette, menus and food-service practice for Arsenal Rest. Fact-checked against established culinary references and public sources. Last reviewed 2026-06-13.
Sources & further reading
- Specialty Coffee Association and barista-training references on espresso-based drink ratios.
- Regional coffee-culture references (Italian, Antipodean, Vietnamese, Turkish traditions).
- Arsenal Rest editorial guidance.