Coffee & Milk

Ratio: No milk

Pure concentrated coffee — no milk. The foundation of every espresso-based drink. Around 25–30ml extracted under 9 bar pressure.

Ratio: No milk

A 'restricted' espresso — same dose, half the water. Sweeter and more concentrated than a standard shot. Used in flat whites and piccolo lattes.

Half the volume of an espresso — sweeter, less bitter

Ratio: 6:1 espresso to milk

Espresso 'stained' with just a teaspoon of steamed milk or foam. Preserves the espresso character while softening its edge.

Also called espresso macchiato — not to be confused with the large Starbucks drink

Ratio: 1:1 espresso to milk

Equal parts espresso and steamed milk — 'cortado' means 'cut' in Spanish. Minimal foam, served warm. A perfectly balanced small drink.

No foam — the milk is integrated, not layered

Ratio: 1:5 ristretto to milk

A ristretto topped with steamed milk in a small 90ml glass. Sweeter and more intense than a cortado. An Australian specialty-café staple.

Made with a ristretto (15ml), not a full espresso

Ratio: 1:2 espresso to milk

Double ristretto with velvety microfoam — no thick foam layer. More espresso-forward than a latte, silkier than a cappuccino. Born in Sydney or Wellington (both claim it).

The foam is flat and integrated — not a thick cap

Ratio: 1:1:1 espresso, milk, foam

Classic three-part drink: one third espresso, one third steamed milk, one third thick foam. The foam is the defining feature — dry and airy or wet and velvety depending on the barista.

Traditionally 150–180ml — a large cappuccino is closer to a latte

Ratio: 1:4 espresso to milk

Espresso with a generous pour of steamed milk and just a thin layer of microfoam. The most milk-forward espresso drink — smooth, creamy, and mild.

"Caffè latte" in Italy is just a home drink — order a "latte macchiato" in Italian cafes

Ratio: 1:1 coffee to milk

Brewed drip or filter coffee mixed with an equal amount of hot steamed milk. Not espresso-based. A morning staple in French homes and cafes.

Made with drip coffee, not espresso — closer to a white Americano in texture

Ratio: 1:3 espresso to milk+foam

The Viennese coffeehouse classic — a single espresso lengthened with hot water and topped with foamed milk or whipped cream. Gentler and more ceremonial than a cappuccino.

Often served with a glass of water on the side — the Viennese tradition

Ratio: 1:4 espresso to milk

Espresso poured over ice and cold milk. Light, refreshing, and easy to customise. The most popular cold espresso drink worldwide.

Pour espresso over ice first, then milk — prevents dilution

Ratio: 1:2:1 espresso, milk, cold foam

Espresso over ice topped with cold foam — whipped or aerated cold milk. All the structure of a cappuccino, served cold.

Cold foam is frothed with a French press or milk frother without heat

Ratio: 1:1 espresso to cold foam

Espresso shaken over ice until frothy, topped with thick cold milk foam. Greece's signature iced coffee — intensely popular in summer.

The espresso is shaken in a cocktail shaker with ice to create a natural foam

Ratio: No milk — gelato replaces it

A scoop of vanilla gelato or ice cream 'drowned' in a hot espresso shot. Technically a dessert, but widely served as an after-dinner coffee.

Affogato means 'drowned' in Italian