Coffee Under the Microscope: Do You Know What to Order at the Café?

01 / 23

Ristretto

An espresso made with roughly half the amount of water. A ristretto is highly concentrated and measures only about 15–20 ml; this is achieved with a shorter extraction time or a finer grind.

• espresso

02 / 23

Espresso

The basic type of coffee – made from ground coffee and water. The dose of coffee is 7–10 g. It is prepared in an espresso machine: hot water is forced through the coffee at a pressure of about 9 bar for 20–30 seconds. The result is 25–30 ml of coffee.

• espresso

03 / 23

Doppio

A double espresso: twice the coffee and twice the water, i.e. roughly 14–20 g of coffee and 50–60 ml in the cup. The strength is the same as an espresso; there is simply twice as much of it.

• double espresso

04 / 23

Lungo

An espresso made with more water – about 50–60 ml. All of the water passes through the coffee.

• long espresso

05 / 23

Americano

An espresso with even more water than a lungo – but the hot water is added to the finished espresso. The ratio of coffee to water is usually around 1:4 (anywhere from 1:3 to 1:5). The result is a drink of about 150 ml.

• hot water
• espresso

06 / 23

Turkish coffee

Very finely ground coffee is slowly heated with water and – to taste – sugar in a cezve until foam forms on the surface; the process is sometimes repeated. It is not filtered, so the grounds settle at the bottom of the cup.

• unfiltered coffee

07 / 23

Espresso macchiato

A strong espresso with a small amount of milk foam on top. Macchiato is Italian for ‘stained’ – the coffee is merely marked with milk.

• milk foam
• espresso

08 / 23

Flat white

A double espresso topped up with finely textured milk to about 150–180 ml. There is more coffee relative to milk than in a latte, and the foam is only a thin layer. The drink comes from Australia and New Zealand.

• microfoam
• steamed milk
• double espresso

09 / 23

Cappuccino

An espresso topped up with frothed milk to a volume of 150–180 ml. The classic rule of thumb speaks of thirds: a third espresso, a third steamed milk, a third milk foam.

• milk foam
• steamed milk
• espresso

10 / 23

Caffè latte

Coffee with steamed milk: espresso and hot milk, usually in a ratio of 1:3 to 1:5, with a thin layer of foam on top.

• milk foam
• steamed milk
• espresso

11 / 23

Latte macchiato

A larger amount of frothed milk to which espresso is added. The result is a layered drink with milk at the bottom, coffee in the middle and a thick layer of milk foam on top.

• milk foam
• espresso
• steamed milk

12 / 23

Mocha

A caffè latte with added chocolate – chocolate syrup or cocoa.

• milk foam
• steamed milk
• espresso
• chocolate

13 / 23

Affogato

Espresso poured over a scoop of vanilla ice cream.

• espresso
• vanilla ice cream

14 / 23

Cold brew

Made by steeping coarsely ground coffee in cold water for an exceptionally long time – usually 12 to 24 hours. It is served chilled, often over ice.

• ice
• cold-brewed coffee

15 / 23

Nitro cold brew

Coffee on tap, enriched with bubbles – cold brew infused with nitrogen, which gives it a fine, creamy head.

• nitrogen foam
• cold brew

16 / 23

Iced coffee

Made from ordinary hot coffee that is cooled and served over ice – with cream and sugar to taste.

• ice
• cream
• coffee

17 / 23

Frappé

The original Greek frappé was created in Thessaloniki in 1957: instant coffee is shaken with a little water and sugar into a thick foam and topped up with cold water over ice, sometimes with milk.

Elsewhere, frappé also refers to an iced coffee in which all the ingredients are blended into a thick, icy shake.

• coffee foam
• ice
• coffee and water

18 / 23

Cà phê sữa đá

The Vietnamese take on creamy iced coffee: strong coffee, traditionally dripped through a metal phin filter, over sweetened condensed milk and ice. At home, espresso or French-press coffee will do instead.

• ice
• strong coffee
• condensed milk

19 / 23

Green coffee

Made from unroasted coffee beans.

• unroasted-bean brew

20 / 23

Irish coffee

A combination of hot coffee, Irish whiskey and sugar with a layer of cream floating on top – it isn't stirred in; you drink the coffee through it. The International Bartenders Association recipe: 50 ml whiskey, 120 ml coffee, 50 ml cream and a teaspoon of sugar.

• cream
• Irish whiskey
• coffee

21 / 23

Café Amore

A coffee made with espresso, cognac, amaretto, whipped cream and almonds.

• whipped cream
• coffee
• cognac and amaretto

22 / 23

Carajillo

A spiked coffee of Spanish origin – espresso with brandy or rum. In Mexico it is made with espresso and Licor 43, a vanilla-and-citrus liqueur, usually over ice.

• ice
• espresso
• Licor 43

23 / 23

Mexican coffee

Coffee with Kahlúa coffee liqueur and tequila, served with a scoop of vanilla ice cream or whipped cream.

• ice cream or whipped cream
• coffee
• Kahlúa and tequila