Espresso Drinks Explained by James Hoffmann
Core Espresso Drinks
| Drink Name | Description & History | Typical Ratio (Coffee:Liquid) |
|---|---|---|
| Espresso | A small, strong coffee brewed under pressure, typically topped with crema (red-brown foam). Modern coffee shops typically serve a double espresso as standard, though traditional Italian espresso is a single shot. | Traditional: 1:2 to 1:3 (e.g., 7g coffee to 14-21g liquid). |
| Ristretto | Means "restricted." A smaller, more intense, thicker shot. It is best made by grinding finer to slow the flow, not just cutting the shot short. | 1:1 to 1:1.5 (Less liquid than an espresso). |
| Lungo | Means "long coffee." A larger volume shot, typically brewed coarser to allow more water to flow through. | 1:3 to 1:6 (Much more liquid than an espresso). |
Espresso with Small Amounts of Milk/Cream
| Drink Name | Description & Modern Variation | Composition Notes |
|---|---|---|
| Espresso con Panna | An espresso topped with a little whipped or double cream. It is usually served with darker roasts to balance the bitterness with the cream. | Espresso + Whipped Cream |
| Macchiato | Historically means "marked" or "stained." It originated in Italy as an espresso "marked" with a teaspoon of foam so the barista could tell it apart from a plain espresso with a splash of milk. | Modern: 1:1 ratio of espresso to steamed milk, with a thin layer of foam. (The Caramel Macchiato popularized by chains is a separate, confusing drink). |
| Cortado | Historically a Spanish/Portuguese drink. A 1:1 ratio of espresso and steamed milk. | Modern Specialty Shops: May be anywhere from 1:1 to 1:3, often served in a full cup for latte art, causing huge variance in strength and size. |
| Piccolo Latte | An Italianized name that likely originated outside of Italy. It is essentially a small latte. | Typically a single shot of espresso with a ratio of 1:2 to 1:4 with textured milk. It often overlaps with the modern definition of a Cortado. |
| Gibraltar | Likely originated in San Francisco and named after the specific Libbey Gibraltar glass it was served in. It's a strong milk drink (around a 1:2 ratio of coffee to milk) and is often interchangeable with a Cortado or Piccolo Latte. | Double shot of espresso + milk in a 4.5 oz glass. |
Diluted Espresso and Milk Beverages
| Drink Name | Description & History | Composition Notes |
|---|---|---|
| Americano | A way to dilute espresso with hot water to make it similar in strength to American-style filter coffee. The story that it originated from American soldiers diluting espresso after WWII is likely untrue. | Espresso diluted with hot water. Ratio of water to espresso varies from 1:3 to 1:5. Specialty shops typically pour hot water first, then espresso on top. |
| Long Black | Originating in Australia and New Zealand. It is traditionally a double ristretto poured on top of hot water. It results in a stronger, slightly more textured drink than an Americano. | Double Ristretto + Hot Water. |
| Cappuccino | The drink predates espresso, originating in Vienna as a coffee mixed with milk to match the colour of a Capuchin monk's robe. | Defined as a relatively strong drink (1:3 to 1:5 ratio of espresso to milk) with a thick layer of microfoam on top. The old "rule of thirds" (equal parts espresso, milk, and foam) is inaccurate for modern recipes [08:58]. |
| Caffè Latte | An Italian name for a drink that evolved outside of Italy. Its roots may be the French Café au Lait (strong coffee and hot milk). | Defined as a relatively weak drink with a high milk-to-coffee ratio, typically 1:4 to 1:6. It has some foam but not a lot, making it popular for latte art. Often a larger drink with a double shot. |
| Flat White | The history is contentious (Australia vs. New Zealand). It is considered a pushback against the excessively foamy cappuccinos of the 1990s. | Defined as a small, strong latte. Typically a double shot in a 5 or 6 oz (150-180 ml) cup, with the textured milk and thin layer of foam similar to a latte. |
Specialty & Unique Espresso Drinks
| Drink Name | Description | Composition Notes |
|---|---|---|
| Espresso Romano | A shot of espresso served simply with some lemon. | Espresso + Lemon twist or slice. A twist is often recommended for more acidic modern coffees, while a slice might be pleasant with a darker roast for a lift in acidity. |
| Caffè Corretto | Means a "corrected coffee." It is corrected by adding alcohol (booze) to it. | Espresso + a shot of alcohol, most commonly Grappa or Sambuca. In Italy, people often drink most of the espresso first, then swirl in the alcohol to capture the remainder. |
| Mocha | The name's connection to the current drink is unclear, though it may link to the "Mocha Java" coffee blends that had a chocolatey, heavier taste profile. | A hot chocolate with a single or double shot of espresso. The type of chocolate (melted, syrup, or powder) is variable. |
| Red Eye | Primarily seen in North America, named for the tiredness associated with a red-eye flight. | A filtered (drip) coffee with a shot of espresso dropped in to boost strength and caffeine. |
| Breve Latte | A variation on a Caffè Latte, typically seen in North America. | A latte made using half-and-half (half whole milk, half single cream) instead of whole milk, resulting in a notably higher fat content and a richer drink. |