86 Types of Coffee Drinks, Explained (With Chart)
The Field Guide
Every coffee you have ever ordered — and a few you didn't know you could — lives somewhere on this page. We cataloged 86 coffee drinks from 46 countries: their builds and ratios, their caffeine, where they come from, and what the same order gets you in Rome, Melbourne, or Hanoi. Filter the chart, or read it like an atlas.
The 30-second answer
Coffee drinks fall into seven families: straight espresso shots, espresso-plus-milk drinks (latte, cappuccino, flat white, cortado), brewed and filter methods, iced and cold drinks, traditional regional specialties, dessert coffees, and spirited (alcoholic) coffees. Most differences come down to three variables — the coffee base, the milk ratio, and the temperature — plus geography: the same name can mean a different drink in a different country.
The chart86 drinks, one map
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How to read this guideRatios, milligrams, milliliters
Each entry lists its build (what goes in, in what proportion), a typical serving size, and a typical caffeine figure. Typical values. Basis: single espresso shot (30 ml) ≈ 64 mg (USDA FoodData Central); brewed coffee ≈ 95 mg per 8 oz; instant ≈ 62 mg per 8 oz; cold brew ≈ 200 mg per 16 oz. Robusta-based drinks run roughly 2x arabica. Real cups vary by bean, dose, and roast.
Filtered view — showing 86 of 86 drinks.
Family I · 9 drinksStraight Espresso & Black Shots
Roughly thirty drinks in this guide trace back to the same starting point: a 25–30 ml shot pulled at about nine bars of pressure. This family is that shot in its purest forms — no milk, no sugar, just coffee and water in shifting ratios. The espresso anchors one end; the caffè americano and the Antipodean long black stretch it toward a full cup, differing mainly in which hits the cup first, water or espresso. The distinctions sound fussy until you taste them side by side. Ratios, pour order, and one stray lemon twist account for everything here.
Nº 01Espresso
Italy — Milan, early 1900s (Bezzera & Pavoni machines) also: solo, caffè normale, un caffè
Espresso is a concentrated 25–30 ml shot of coffee extracted under roughly nine bars of pressure at about a 1:2 coffee-to-water ratio, born in early-1900s Milan. It is intense, syrupy, and capped with crema — and it serves as the base for roughly thirty other drinks in this guide.
- Italy
- ≈64 (single shot) mg
- 30 ml
- hot
Nº 02Ristretto
Italy also: corto, short shot
Ristretto is a "restricted" Italian espresso pulled with the same dose of coffee but roughly half the water, around 1:1–1.5, yielding a 20 ml shot. The shorter pull is sweeter and more syrupy. And despite its stronger reputation, less water means slightly less total caffeine than a full shot — the intensity is flavor concentration, not extra caffeine.
- Italy
- ≈55–60 mg
- 20 ml
- hot
Nº 03Lungo
Italy also: caffè lungo, café allongé
Lungo is an Italian "long" espresso pulled with the same dose but roughly two to three times the water, around 1:3–4, filling a 50–60 ml cup. The extended extraction brings more bitterness — and more caffeine, not less, since the water keeps pulling the whole time. Order one when a standard shot disappears faster than you would like.
- Italy
- ≈75–90 mg
- 60 ml
- hot
Nº 04Doppio
Italy also: double espresso
Doppio is an Italian double espresso — two full shots pulled into a single demitasse, totaling 50–60 ml. It tastes like espresso because it is espresso, just twice as much of it — around 128 mg of caffeine in one small cup. Unlike a lungo, nothing is stretched; the concentration stays put.
- Italy
- ≈128 mg
- 60 ml
- hot
Nº 05Caffè Americano
Italy/US — WWII lore: GIs stretching espresso to drip strength also: americano
Caffè Americano is an espresso drink of one to two shots topped with hot water at roughly 1:2–4, traced by WWII lore to American GIs stretching espresso in Italy. The result drinks like a cleaner, more aromatic take on drip coffee. The espresso goes in first — pour order is the headline difference between this and a long black.
- Italy
- ≈64–128 mg
- 240 ml
- hot
Nº 06Long Black
Australia/New Zealand
Long Black is an Australian and New Zealand black coffee made by pouring a double espresso shot over hot water, which keeps the crema intact. At about 160 ml it is smaller and stronger than an americano, with the aroma of that surviving crema riding on top. Order it when you want black espresso that has not been diluted into politeness.
- Australia
- ≈128 mg
- 160 ml
- hot
Nº 07Red Eye
United States (named for overnight 'red-eye' flights) also: shot in the dark
Red Eye is an American combination of drip coffee and a single espresso shot, named for the overnight "red-eye" flights it is built to get you through. Expect roughly 160 mg of caffeine per mug, with drip-coffee body and an espresso edge. It is the order for mornings when a regular cup is clearly not going to be enough.
- United States
- ≈160 mg
- 300 ml
- hot
Nº 08Caffè Crema
Alpine Europe — Switzerland/Austria, 1980s onward (the name recycles Gaggia's 1948 term) also: Kaffee Crème, Schümli
Caffè Crema is an Alpine European long espresso pulled at roughly 1:6–7 into a 120–180 ml cup under a thick layer of crema, popularized in Switzerland and along the Alpine borders from the 1980s onward — the name itself recycles Gaggia's 1948 term for espresso. Think of it as the espresso machine's version of a full cup of coffee — longer even than a lungo, but still wearing its crema.
- Switzerland
- ≈90–120 mg
- 180 ml
- hot
Nº 09Espresso Romano
Disputed — likely Italian-American; rare in actual Rome
Espresso Romano is an espresso served with a twist of lemon on the rim, a pairing of disputed origin that is likely Italian-American rather than Roman. The lemon oils brighten the shot's aromatics and sharpen the first sip. Order it for the citrus lift, not the history — the name promises a Rome it never came from.
- Italy
- ≈64 mg
- 30 ml
- hot
Family II · 17 drinksEspresso + Milk: The Café Menu
If straight espresso is coffee at its most concentrated, this family is coffee at its most social. Milk — steamed, foamed, scalded, or sweetened — turns a 30 ml shot into the entire café menu, from the cappuccino's classic thirds to the flat white's velvety microfoam to the latte that anchors every American coffee shop. The variables are simple: how much milk, how much foam, and what order they hit the cup. The names, as you'll see, are anything but.
Nº 10Caffè Latte
Italy (home breakfast) → US café standard (1980s Seattle wave) also: latte
Caffè Latte is an espresso drink of one to two shots under steamed milk at roughly 1:3 to 1:5 with a thin foam cap, born in Italian home kitchens. Seattle's 1980s café wave made it the American default: mild, milky, and endlessly customizable. The thin foam — about a centimeter — is what separates it from a cappuccino's thicker cap.
- Italy
- ≈64–128 mg
- 300 ml
- hot
Nº 11Cappuccino
Italy — via Vienna's Kapuziner (coffee + cream matched to Capuchin friars' robe color)
Cappuccino is an Italian espresso drink built in classic thirds — equal parts espresso, steamed milk, and thick foam — served at 150 to 180 ml. The name traces to Vienna's Kapuziner, coffee and cream matched to the color of Capuchin friars' robes. That deep foam cap keeps the drink small, warm, and balanced — stronger-tasting than a latte at half the volume.
- Italy
- ≈64 mg
- 180 ml
- hot
Nº 12Flat White
Contested: Sydney (Alan Preston, 1985) vs Wellington (Fraser McInnes, 1989)
Flat White is an Australasian espresso drink — a double shot, often ristretto, under velvety microfoam at about 1:2, with no thick foam cap, served at 150 to 165 ml. Smaller and stronger than a latte, it puts the espresso forward while keeping the texture silky. Order one when you want the milk to carry flavor rather than dilute it.
- Australia
- ≈128 mg
- 160 ml
- hot
Nº 13Cortado
Spain ('cortar' — to cut) also: Gibraltar
Cortado is a Spanish espresso drink of equal parts espresso and steamed milk, served in a small glass of roughly 120 ml — the name comes from 'cortar,' to cut. The milk cuts the espresso's intensity without burying it, which makes the cortado the order for people who like coffee that still tastes like coffee.
- Spain
- ≈64–128 mg
- 120 ml
- hot
Nº 14Espresso Macchiato
Italy ('macchiato' = stained) also: caffè macchiato, macchiato
Espresso Macchiato is an Italian espresso 'stained' with a small dollop of milk foam, served at about 35 ml — 'macchiato' literally means stained or marked. It is the smallest step up from a straight shot: all the espresso intensity, softened just enough at the edges. Order one when a cappuccino feels like too much milk.
- Italy
- ≈64 mg
- 35 ml
- hot
Nº 15Latte Macchiato
Italy; a café staple in Germany & the Netherlands
Latte Macchiato is an Italian layered drink in which steamed milk is 'stained' by an espresso shot poured in last, served tall in a glass. It is the latte inverted — milk first, espresso last — which produces distinct bands of milk, coffee, and foam. Milder than it looks, since one shot floats in a full glass of milk.
- Italy
- ≈64 mg
- 300 ml
- hot
Nº 16Caffè Mocha
US, named for Mokha, Yemen — the original coffee port; often traced to Turin's bicerin also: mocha, mochaccino
Caffè Mocha is an American espresso drink combining espresso, chocolate, and steamed milk, often topped with whipped cream, and named for Mokha, Yemen's historic coffee port. It drinks like a latte crossed with hot chocolate, and the chocolate contributes its own caffeine and theobromine, nudging it above a standard latte.
- United States
- ≈90–130 (chocolate adds caffeine + theobromine) mg
- 300 ml
- hot
Nº 17Caffè Breve
United States also: breve
Caffè Breve is an American invention — a latte built on steamed half-and-half instead of milk, which makes it the richest drink on the espresso-and-milk menu. The extra butterfat makes for a denser, sweeter-tasting cup and rounds off any bitterness. Order one as dessert in a cup, or when a regular latte feels thin.
- United States
- ≈128 mg
- 300 ml
- hot
Nº 18Piccolo Latte
Sydney specialty scene, 2000s also: piccolo
Piccolo Latte is an Australian espresso drink — a ristretto shot with steamed milk in a 90 ml demitasse, born in Sydney's specialty scene in the 2000s. Think of it as the barista's tasting latte: all the milk texture, half the commitment. It suits a second coffee of the day, when a full latte would be pushing it.
- Australia
- ≈55 mg
- 90 ml
- hot
Nº 19Magic
Melbourne also: magic coffee
Magic is a Melbourne espresso drink — a double ristretto with flat-white milk in a three-quarter-size pour, roughly 120 to 150 ml. Two ristretto shots and the short pour make it stronger, sip for sip, than a flat white. The texture is the same silky microfoam; the balance just tips toward coffee.
- Australia
- ≈110 mg
- 140 ml
- hot
Nº 20Café con Leche
Spain & Latin America
Café con Leche is the Spanish and Latin American breakfast standard — strong coffee or espresso with scalded milk at 1:1, often sweetened. Scalded milk gives it a smooth, foam-free warmth, and the even split keeps coffee and milk in balance. It is breakfast fuel, not café theater.
- Spain
- ≈64–95 mg
- 200 ml
- hot
Nº 21Café au Lait
France
Café au Lait is the French classic of brewed — not espresso — coffee and hot milk at 1:1, traditionally served at the breakfast table. The brewed-coffee base makes it gentler and rounder than any espresso drink in this family. In France it arrives in a bol, a wide, handle-less bowl.
- France
- ≈60–95 mg
- 240 ml
- hot
Nº 22Galão
Portugal
Galão is Portugal's tall milky coffee — one espresso shot with foamed milk at 1:3, served in a tall glass of about 250 ml. It is the standard order at any pastelaria, Portugal's pastry cafés. Think of it as the latte's Portuguese cousin, lighter on ceremony and served in glass.
- Portugal
- ≈64 mg
- 250 ml
- hot
Nº 23Café Bombón
Valencia, Spain
Café Bombón is a Valencian espresso drink layered 1:1 over sweetened condensed milk, served short in a glass so the two strata stay visible. Gravity does the layering — the dense condensed milk holds the bottom while the espresso floats above. Stir before drinking and it lands somewhere between coffee and candy.
- Spain
- ≈64 mg
- 100 ml
- hot
Nº 24Wiener Melange
Vienna coffeehouse canon (on Austria's UNESCO national heritage inventory since 2011) also: melange
Wiener Melange is an Austrian coffeehouse drink of mild espresso with equal steamed milk and a foam cap — the cappuccino's gentler Viennese cousin. Everything about it runs softer than a cappuccino — a milder shot, a gentler foam — built for lingering rather than tossing back.
- Austria
- ≈50–64 mg
- 200 ml
- hot
Nº 25Spanish Latte
Modern café culture (Middle East & Asia), riffing on con leche / Canarian leche y leche also: café con leche español
Spanish Latte is a modern café drink of espresso, steamed milk, and sweetened condensed milk, served hot or iced, popularized by Middle Eastern and Asian café chains in the 2010s. The condensed milk does the sweetening, giving it a rounder, dessert-leaning profile than a regular latte. It riffs on Spain's café con leche and the Canary Islands' leche y leche.
- United Arab Emirates
- ≈64–128 mg
- 240 ml
- hot or cold
Nº 26Dirty Chai
US/UK café lore, 1990s–2000s also: dirty chai latte
Dirty Chai is a chai latte 'dirtied' with one or two espresso shots — a piece of US and UK café lore from the 1990s and 2000s, served hot or iced. Spiced tea and espresso stack their caffeine, landing around 100 to 160 mg per cup. Order it when you cannot decide between chai and coffee and refuse to.
- United States
- ≈100–160 (chai + shots) mg
- 300 ml
- hot or cold
Family III · 10 drinksBrewed, Filter & Functional
Not every coffee starts with an espresso machine. This family covers the brews most of the world actually drinks at home: drip coffee from the office pot, the hand-poured pour-over, the cult-favorite AeroPress. The variable here is not milk or syrup but method — how water meets the grounds, for how long, and through what filter. Get those three things right and the same bean can taste like five different coffees. We close with the outliers, instant coffee and butter coffee, because a complete guide beats a snobbish one.
Nº 27Drip Coffee
Germany 1908 (Melitta Bentz's paper filter) → the North American default also: filter coffee, batch brew
Drip coffee is gravity-brewed coffee made by pouring hot water through grounds held in a paper or metal filter, a method born with Melitta Bentz's 1908 German paper-filter patent. Clean, balanced, and endlessly refillable, it is the default cup of North America. When a menu just says coffee, this is almost always what arrives.
- United States
- ≈95 / 8 oz mg
- 240 ml
- hot
Nº 28Pour-Over
Japanese kissaten craft + Hario V60 (released 2005); Chemex (New York, 1941) also: V60, Chemex, hand brew
Pour-over is a single cup of filter coffee brewed by hand-pouring hot water over grounds, a slow craft perfected in Japan's kissaten cafés and codified by Hario's V60, released in 2005. Expect a cleaner, brighter cup than batch drip, with more of the bean's origin character on display. Order one when you want to taste what a roaster can actually do.
- Japan
- ≈95 / 8 oz mg
- 240 ml
- hot
Nº 29French Press
French forerunner 1852; modern press patented Italy 1929 (Calimani); refined 1958 by Swiss-based Bondanini, made in France also: cafetière, press pot, plunger coffee
French press is full-immersion coffee steeped about four minutes and pressed through a metal mesh, a design first patented in its modern form in Italy in 1929 and refined in 1958 by Swiss-based Faliero Bondanini, whose press was manufactured in France. Because no paper filter intercepts the oils, the cup lands heavier and richer than any drip — the fullest-bodied brew in this guide. A natural pick for dark roasts and slow mornings.
- France
- ≈107 / 8 oz mg
- 240 ml
- hot
Nº 30AeroPress
US, 2005 — Alan Adler, Stanford engineer (also invented the Aerobie flying ring)
AeroPress is a pressure-assisted immersion brewer invented in the United States in 2005 by engineer Alan Adler, steeping coffee for one to two minutes before a press through a filter. The cup lands between drip and espresso — concentrated, smooth, and low in bitterness. Adler, a Stanford engineer, also invented the Aerobie flying ring, so the plunger physics are no accident.
- United States
- ≈95–110 / 8 oz mg
- 240 ml
- hot
Nº 31Moka Pot Coffee
Italy, 1933 — produced by Alfonso Bialetti (the patent names engineer Luigi De Ponti) also: stovetop espresso, macchinetta
Moka pot coffee is strong stovetop coffee brewed with steam pressure at roughly 1.5 bar, from the octagonal pot Alfonso Bialetti put into production in Italy in 1933. It pours dark and intense — espresso-adjacent, though the pressure is well short of a machine's nine bar, so purists call it strong coffee rather than true espresso.
- Italy
- ≈100 per small cup mg
- 60 ml
- hot
Nº 32Percolator Coffee
Paris, 1819 (Laurens); modern stovetop form patented in America by Hanson Goodrich, 1889
Percolator coffee is coffee brewed by repeatedly cycling boiling water up through a tube and over the grounds, a method born in 1819 Paris and perfected in America, where Hanson Goodrich patented the stovetop form in 1889. The recirculating boil makes a bold, old-school cup with none of modern brewing's delicacy. If your coffee memories involve a stovetop gurgle, this is the source.
- United States
- ≈95–140 / 8 oz mg
- 240 ml
- hot
Nº 33Siphon Coffee
Germany/France, 1830s–40s; perfected in Japanese kissaten also: vacuum pot, syphon
Siphon coffee is vacuum-brewed coffee in which vapor pressure pushes water up into the grounds and a vacuum pulls the brew back down, invented in 1830s–40s Germany and France. The cup has an almost tea-like clarity, and the tabletop theater is half the point. Order it when you are in no hurry and the café owns the glassware.
- Germany
- ≈95 / 8 oz mg
- 240 ml
- hot
Nº 34Cowboy Coffee
The American West
Cowboy coffee is filterless coffee from the American West, made by boiling grounds directly in a pot and settling them with a splash of cold water or an eggshell. The eggshell is not folklore — the shell's alkalinity genuinely tames the brew's acidity. Expect a rugged, full-strength cup that asks no permission and offers no crema.
- United States
- ≈95–120 / 8 oz mg
- 240 ml
- hot
Nº 35Instant Coffee
NZ patent 1890 (David Strang); US patents 1901–1910; Nescafé 1938 also: soluble coffee
Instant coffee is brewed coffee that has been spray- or freeze-dried into a soluble concentrate, first patented in New Zealand in 1890, advanced by US patents between 1901 and 1910, and globalized by Nescafé in 1938. Just add water. It accounts for roughly a quarter of world coffee consumption, and the 2020s wave of specialty instant is quietly rewriting its reputation.
- United States
- ≈62 / 8 oz mg
- 240 ml
- hot or cold
Nº 36Butter Coffee
US, 2010s (trademark 'Bulletproof'); inspired by Tibetan po cha (yak-butter tea) also: bulletproof coffee
Butter coffee is brewed coffee blended with butter and MCT oil, a 2010s American creation — trademarked as Bulletproof — inspired by Tibet's traditional yak-butter tea, po cha. Blended, the fats emulsify into a frothy, creamy cup. Its health claims are still debated, so consider this entry documentation rather than endorsement.
- United States
- ≈95 (base brew) mg
- 300 ml
- hot
Family IV · 12 drinksIced & Cold Coffee Drinks
Cold coffee is not one drink; it is a family of methods. Some cups start hot and get chilled, some never meet heat at all — cold brew steeps for 12 to 24 hours — and some borrow their texture from a nitrogen tap or a hard shake. The range runs from the American summer default to Greece's accidentally invented frappé and South Korea's year-round iced americano, with the 1840s mazagran arguably the first iced coffee on record. In this family, method is everything: steeped, shaken, slow-dripped, or simply poured over ice make four different drinks. The family's newest branch sparkles: Sweden's espresso tonic put coffee on the cocktail track, no liquor cabinet required.
Nº 37Iced Coffee
Global; modern form is the US default summer cup
Iced Coffee is a glass of chilled brewed coffee over ice, often brewed double-strength so the melting cubes dilute it to normal strength, and the modern American summer default. It is the simplest build in this family, which is exactly why technique matters — weak brew plus melting ice equals brown water. Milk and sweetener are optional.
- United States
- ≈95–165 / 16 oz mg
- 480 ml
- cold
Nº 38Cold Brew
First documented in Japan, centuries before the 2010s US boom (the Dutch-trader story is lore)
Cold Brew is a coffee made by steeping grounds in cold water for 12 to 24 hours, a method first documented in Japan centuries before its 2010s American boom (the Dutch-trader origin story is beloved, but it is lore). Time replaces heat, so the cup comes out smoother, lower in acidity, and noticeably stronger — about 200 mg of caffeine in a 16-ounce serving.
- United States
- ≈200 / 16 oz mg
- 480 ml
- cold
Nº 39Nitro Cold Brew
US craft scene, early 2010s (Portland/Austin claims)
Nitro Cold Brew is a cold brew infused with nitrogen and poured from a tap, an American craft invention of the early 2010s claimed by both Portland and Austin. The gas produces a cascading pour and a creamy texture without any dairy. It is typically served unsweetened and without ice, and it runs strong — 200 to 280 mg of caffeine per 16 ounces.
- United States
- ≈200–280 / 16 oz mg
- 480 ml
- cold
Nº 40Kyoto-Style Slow Drip
Kyoto, Japan; 'Dutch coffee' after the VOC traders who brought beans to Dejima also: Dutch coffee
Kyoto-Style Slow Drip is a cold coffee made by dripping ice water through grounds for 8 to 12 hours in tall glass towers, a method perfected in Kyoto, Japan. It is the slowest drink in this guide, and that is the appeal — the towers are as much theater as brewing equipment. Order it when you want patience served by the glass.
- Japan
- ≈120–150 mg
- 240 ml
- cold
Nº 41Iced Latte
Global café standard
Iced Latte is an espresso drink of shots poured over cold milk and ice — no steaming involved — and the warm-weather standard at cafés worldwide. Because the milk is never steamed, there is no foam to speak of, just espresso, cold milk, and ice in a tall glass. It is the summer default nearly everywhere.
- United States
- ≈64–128 mg
- 480 ml
- cold
Nº 42Iced Americano
Generic build; culturally owned by South Korea also: ah-ah (아아)
Iced Americano is an espresso drink of shots, cold water, and ice — a generic build that South Korea has adopted so thoroughly it now culturally owns it. Black, clean, and unsweetened, it is the minimalist's cold coffee. In Korea it is ordered year-round under the shorthand ah-ah, even at minus 10 degrees Celsius.
- South Korea
- ≈128 mg
- 480 ml
- cold
Nº 43Greek Frappé
Thessaloniki, 1957 — invented by accident at a trade fair (Dimitris Vakondios, a Nescafé rep with no hot water) also: frappé
Greek Frappé is an iced coffee of instant coffee, sugar, and water shaken into a thick foam over ice, invented by accident at a Thessaloniki trade fair in 1957. A Nescafé rep named Dimitris Vakondios, lacking hot water, shook his instant coffee cold — and gave Greece its national summer drink. Milk is optional; the foam is the point.
- Greece
- ≈60–120 mg
- 300 ml
- cold
Nº 44Freddo Espresso & Freddo Cappuccino
Greece, 1990s also: freddo
Freddo Espresso & Freddo Cappuccino is a Greek pair of cold espresso drinks from the 1990s — a double shot shaken with ice, served plain or topped with cold-foamed milk. The espresso version is the chilled, shaken shot on its own; the cappuccino layers cold milk foam on top. Either way, it carries a full double shot's worth of caffeine.
- Greece
- ≈128 mg
- 300 ml
- cold
Nº 45Espresso Tonic
Oslo, 2007 → put on the menu as 'Kaffe & Tonic' at Koppi, Helsingborg, Sweden also: kaffe & tonic, kaffetonic, coffee tonic
Espresso Tonic is a Scandinavian cold drink of espresso floated over tonic water and ice, first mixed in Oslo in 2007 and made famous as "Kaffe & Tonic" at Sweden's Koppi roastery. The quinine bitterness and citrus lift frame the shot like a coffee cocktail, minus the alcohol. Drink it in layers or stir it down — baristas disagree.
- Sweden
- ≈64–128 mg
- 300 ml
- cold
Nº 46Coffee Soda
Brooklyn, 1895 (Manhattan Special) → reborn in the 2010s specialty scene also: sparkling coffee, espresso soda, cold brew tonic
Coffee Soda is the umbrella for carbonated coffee: espresso or cold brew over soda water, house coffee lemonades, and bottled sparkling coffees. Brooklyn got there first — Manhattan Special has bottled espresso soda in Williamsburg since 1895. Expect bright, almost cola-adjacent refreshment with a real caffeine payload.
- United States
- ≈50–120 (build-dependent) mg
- 350 ml
- cold
Nº 47Mazagran
Algeria, 1840 — the besieged French garrison at Mazagran → adopted by Portugal & Austria
Mazagran is a cold, sweetened coffee with lemon, born in 1840 at the siege of Mazagran in Algeria — where a besieged French garrison stretched its coffee with cold water — and later adopted by Portugal and Austria. It is arguably the first iced coffee on record, and the lemon sets it apart from everything else in this family — no milk, no foam, just citrus and patience.
- Algeria
- ≈95 mg
- 250 ml
- cold
Nº 48Eiskaffee
German & Austrian Eiscafés
Eiskaffee is a German and Austrian classic of chilled brewed coffee topped with vanilla ice cream and whipped cream, a fixture of the Eiscafé menu in both countries. It crosses the line between drink and sundae, deliberately and deliciously. Order it on a hot afternoon with a straw, a long spoon, and no further plans for dessert.
- Germany
- ≈90 mg
- 300 ml
- cold
Family V · 22 drinksTraditional & Regional Specialties
Espresso may run the modern café, but most of the world drinks coffee its own way, and has for centuries. This is the family of traditions: Turkish coffee simmered unfiltered in a cezve, Vietnamese cà phê sữa đá dripping slowly onto condensed milk, Mexico's cinnamon-laced café de olla brewed in clay. Some are UNESCO-listed ceremonies, some are street-corner habits, and at least one involves dropping a glowing lump of charcoal into the glass. Together they make a quiet argument that "coffee" has never meant just one drink — it depends on where you are standing.
Nº 49Turkish Coffee
Ottoman Empire, 16th century; UNESCO-listed 2013 also: cezve coffee, ibrik coffee
Turkish coffee is an unfiltered brew of superfine grounds simmered in a small cezve pot, foam intact — a 16th-century Ottoman method now UNESCO-listed. The prized foam goes on top; the grounds settle below and stay there. Order it when you want coffee as a slow ritual rather than a refill.
- Türkiye
- ≈50–65 per fincan mg
- 75 ml
- hot
Nº 50Arabic Coffee (Qahwa)
Arabian Peninsula; Yemeni Sufi roots, 15th century; UNESCO-listed 2015 also: gahwa, Saudi coffee
Arabic coffee (qahwa) is a lightly roasted brew spiced with cardamom — often saffron or cloves — poured from a dallah pot into tiny finjan cups across the Arabian Peninsula. Served with dates and refilled until you signal otherwise, it is hospitality in liquid form. The tradition has 15th-century Yemeni Sufi roots and earned a UNESCO listing in 2015.
- Saudi Arabia
- ≈30–60 per cup (refilled often) mg
- 60 ml
- hot
Nº 51Vietnamese Coffee (Cà Phê Sữa Đá)
Vietnam — French-colonial beans + condensed milk where fresh dairy was scarce also: phin coffee, cà phê sữa nóng
Vietnamese coffee (cà phê sữa đá) is a phin-dripped robusta layered over sweetened condensed milk, then poured over ice — born in Vietnam from French-colonial beans and scarce fresh dairy. The slow drip takes minutes and rewards patience with a bittersweet, almost syrupy cup. Order it hot — cà phê sữa nóng — when the weather disagrees with ice.
- Vietnam
- ≈100–130 (robusta runs ~2× arabica) mg
- 180 ml
- hot or cold
Nº 52Egg Coffee (Cà Phê Trứng)
Hanoi, 1946 — Nguyễn Văn Giảng, then a Metropole Hotel bartender (a milk-shortage workaround); Café Giảng followed
Egg coffee (cà phê trứng) is a Hanoi specialty of whipped egg-yolk and condensed-milk cream floated over hot robusta, invented in 1946 as a milk-shortage workaround. It drinks like liquid tiramisu — bitter robusta under a warm, custardy crown. Treat it as dessert with a caffeine clause.
- Vietnam
- ≈60–100 mg
- 120 ml
- hot
Nº 53Café de Olla
Mexico — Revolution-era soldaderas lore
Café de olla is a rustic Mexican coffee simmered in a clay pot (olla) with canela cinnamon and piloncillo raw cane sugar. Lore traces it to the soldaderas of the Mexican Revolution. It drinks like gentle dessert — warm spice and caramel without the heaviness — and suits cold mornings and after-dinner conversation equally well.
- Mexico
- ≈80–95 mg
- 240 ml
- hot
Nº 54Cafezinho
Brazil
Cafezinho is a small, strong, pre-sweetened Brazilian coffee, cloth-filtered and offered to every guest as a matter of course. Expect it sweet by default and gone in three sips. It is hospitality first and beverage second, which is exactly the order Brazilians intend.
- Brazil
- ≈40–60 mg
- 50 ml
- hot
Nº 55Tinto
Colombia
Tinto is a small black coffee sold from street vendors' thermoses across Colombia, often sweetened with panela, the local unrefined cane sugar. It is sipped on sidewalks, in offices, and at every transaction in between — less a menu item than a national habit.
- Colombia
- ≈40–60 mg
- 90 ml
- hot
Nº 56Cuban Coffee (Cafecito, Colada, Cortadito)
Cuba → Miami also: café cubano
Cuban coffee (cafecito) is a moka-brewed espresso whipped with demerara sugar into a pale foam called espumita, a Cuban tradition now anchored in Miami. Order a colada — four to six shots in a shared cup with thimble-sized servings — for the office, or a cortadito to soften the sugar with steamed milk.
- Cuba
- ≈60–75 per shot (a colada holds ~300 — it's for sharing) mg
- 60 ml
- hot
Nº 57South Indian Filter Coffee (Kaapi)
South India (Tamil Nadu, Karnataka) also: degree coffee, Mylapore filter coffee, Madras filter coffee
South Indian filter coffee (kaapi) is a strong decoction from a two-chamber brass filter, mixed with hot frothed milk and sugar, native to Tamil Nadu and Karnataka. The signature move is the "meter pour" — cascading the coffee between dabarah and tumbler at arm's length, which cools and froths it in one motion.
- India
- ≈60–90 (often chicory-blended) mg
- 150 ml
- hot
Nº 58Kopi (Nanyang Coffee)
Singapore/Malaysia kopitiams also: kopitiam coffee
Kopi is a kopitiam staple of Singapore and Malaysia: robusta roasted with margarine and sugar, sock-filtered, and finished with condensed or evaporated milk. The Nanyang-style roast gives it a dark, caramelized edge that stands up to sweet milk. Hot or iced, it is breakfast's backbone in both countries.
- Singapore
- ≈100–130 mg
- 200 ml
- hot or cold
Nº 59Oliang (Thai Iced Coffee)
Thailand also: o-liang, kafe yen
Oliang is a Thai iced coffee brewed through a cloth sock from beans roasted with corn, soybeans, and sesame, served black over ice. The grain-and-seed roast gives it a toasty depth plain beans cannot match. Add condensed milk and it becomes kafe yen, the creamier sibling.
- Thailand
- ≈60–90 mg
- 480 ml
- cold
Nº 60Yuanyang
Hong Kong cha chaan tengs also: yuenyeung, coffee with tea
Yuanyang is a Hong Kong hybrid of roughly three parts coffee to seven parts milk tea, served hot or iced in the city's cha chaan teng diners. Evaporated milk smooths the tea-meets-roast collision into something silkier than either parent. It predates the dirty chai by decades — East met West in this glass long before the Western echo.
- Hong Kong
- ≈70–100 (coffee + tea) mg
- 240 ml
- hot or cold
Nº 61Café Touba
Senegal — Mouride Sufi tradition (Cheikh Ahmadou Bamba, ~1902)
Café Touba is a sweet, peppery Senegalese coffee roasted with djar — selim, or Guinea pepper — and sometimes cloves, then brewed through a cloth sock. It traces to the Mouride Sufi tradition of Cheikh Ahmadou Bamba around 1902 and drinks sweet up front with a long peppery finish.
- Senegal
- ≈80–110 mg
- 150 ml
- hot
Nº 62Ethiopian Coffee Ceremony (Buna)
Ethiopia — coffee's birthplace (Kaffa region) also: bunna, jebena coffee
Buna is an Ethiopian coffee ceremony in which green beans are pan-roasted on the spot, ground, and brewed in a jebena, then served in three rounds. The rounds are named abol, tona, and baraka; incense burns and popcorn circulates. Budget an hour minimum — the ceremony is the point in the country where coffee began.
- Ethiopia
- ≈60–80 per round mg
- 80 ml
- hot
Nº 63Scandinavian Egg Coffee
Norwegian/Swedish immigrants → US Midwest church basements also: Swedish egg coffee, church-basement coffee
Scandinavian egg coffee is a boiled-coffee method in which a whole egg, shell and all, is mixed with the grounds, carried by Norwegian and Swedish immigrants to the US Midwest. The egg binds fines and tannins, so the pot clarifies to an amber-clear, unexpectedly smooth cup.
- United States
- ≈95 mg
- 240 ml
- hot
Nº 64Kaffeost
Sápmi (Swedish/Finnish Lapland) also: coffee cheese
Kaffeost is a Sápmi tradition of hot coffee poured over cubes of squeaky leipäjuusto "bread cheese," eaten with a spoon, from Swedish and Finnish Lapland. The cubes warm and soften in the cup without losing their squeak. It sounds like a dare and eats like comfort food.
- Sweden
- ≈95 mg
- 200 ml
- hot
Nº 65Kopi Joss
Yogyakarta, Indonesia — a 1960s rail-station stall also: charcoal coffee
Kopi joss is an Indonesian charcoal coffee from Yogyakarta — strong kopi tubruk with a glowing lump of charcoal dropped straight into the glass, born at a 1960s rail-station stall. Locals say the char tames the brew's acidity. Order it for the spectacle as much as the cup.
- Indonesia
- ≈100 mg
- 200 ml
- hot
Nº 66Kopi Tubruk
Indonesia also: mud coffee
Kopi tubruk is an Indonesian "collision coffee" made by pouring boiling water straight onto fine grounds and sugar, then letting everything settle. It is Indonesia's daily default — no filter, no machine, just patience while the grounds sink and the good sense to stop before the bottom of the glass.
- Indonesia
- ≈95–120 mg
- 200 ml
- hot
Nº 67Café Lágrima
Buenos Aires café culture
Café lágrima is a Buenos Aires cup of steamed milk marked with just a "tear" (lágrima) of coffee — the cortado, inverted. At roughly 10 to 15 mg of caffeine, it is the lowest-octane coffee on this page. Order one for the café ritual when the caffeine is the part you can skip.
- Argentina
- ≈10–15 mg
- 150 ml
- hot
Nº 68Café Chorreado
Costa Rica
Café chorreado is a Costa Rican drip coffee made by pouring hot water through a cloth bolsita hung from a wooden stand called a chorreador. It is campesino-era farmhouse brewing that simply never left, and the slow cloth pour is entirely the point.
- Costa Rica
- ≈95 mg
- 240 ml
- hot
Nº 69Chicory Coffee (New Orleans Style)
France → New Orleans (Civil War blockade scarcity) also: café au lait à la NOLA
Chicory coffee (New Orleans style) is a dark-roast brew cut with roasted chicory root, a French scarcity habit that became permanent in New Orleans. Civil War blockades made stretching coffee a necessity; the flavor made it stick. Chicory itself is caffeine-free, so the classic café au lait with beignets runs a little lighter than it tastes.
- United States
- ≈50–70 (chicory is caffeine-free) mg
- 240 ml
- hot
Nº 70Double-Double
Canada (Tim Hortons)
Double-double is a Canadian order of drip coffee with two creams and two sugars, popularized by Tim Hortons until it became national shorthand. It is less a recipe than a citizenship test. For the record, a "regular" is one cream and one sugar.
- Canada
- ≈140–205 (small–medium) mg
- 295 ml
- hot
Family VI · 7 drinksDessert Coffees
Dessert coffees are where the line between drink and dessert gets pleasantly blurry. Italy alone supplies three of the family's stars: the affogato, where hot espresso drowns a scoop of gelato; the bicerin, a layered Turin original of chocolate, espresso, and cold cream; and the marocchino, a cocoa-dusted afternoon miniature. Vienna answers with whipped cream, Korea with a whipped instant-coffee mousse, and Australia with a foam-only cup for the smallest person at the table. Order one when you want a coffee that doubles as the last course.
Nº 71Affogato
Italy ('affogato' = drowned) also: affogato al caffè
Affogato is an Italian dessert-drink hybrid made by pouring a hot shot of espresso over a scoop of fior di latte or vanilla gelato. The name means 'drowned,' which is exactly what happens to the gelato. Hot meets cold, bitter meets sweet, and the whole thing melts faster than you can decide between spoon and straw.
- Italy
- ≈64 mg
- 120 ml
- hot or cold
Nº 72Espresso con Panna
Italy/Vienna also: café viennois
Espresso con Panna is a shot of espresso topped with cold whipped cream in roughly equal measure — a 40-milliliter serve with roots in both Italy and Vienna. The cream tempers the espresso's edge without diluting it, so each sip lands between black coffee and dessert. Order it when a macchiato feels too austere and a mocha feels like commitment.
- Italy
- ≈64 mg
- 40 ml
- hot
Nº 73Einspänner (Vienna Coffee)
Vienna — built for one-handed carriage (Einspänner) drivers also: vienna coffee
Einspänner is a Viennese coffee built for carriage drivers: strong black coffee under a thick whipped-cream lid, served in a handled glass. It tastes like serious black coffee wearing dessert — no milk in the body, just cream on top. Outside Austria, menus usually list it as Vienna coffee.
- Austria
- ≈95–125 mg
- 200 ml
- hot
Nº 74Dalgona Coffee
South Korea, 2020 (named for dalgona honeycomb candy; technique kin to India/Pakistan's phenti hui) also: whipped coffee
Dalgona Coffee is a South Korean drink of instant coffee, sugar, and water whipped one-to-one-to-one into a stiff mousse, then floated on a glass of cold milk. The foam is dense and bittersweet; stir it down and you get a sweet, creamy milk coffee. It went viral during the 2020 lockdowns and, unlike most viral recipes, outlived them.
- South Korea
- ≈105–190 (1–2 tbsp instant; halve if the mousse is shared) mg
- 300 ml
- hot or cold
Nº 75Marocchino
Alessandria, Italy — named for the 'Moroccan leather' hatband trim in Borsalino hats (Alessandria is the maker's hometown)
Marocchino is a small Italian espresso drink layered with cocoa and milk foam in a glass, born in Alessandria in the country's north. At roughly 60 milliliters it works as northern Italy's afternoon chocolate fix — think of it as the bicerin's quick little brother, espresso-forward with just enough cocoa to register.
- Italy
- ≈64 mg
- 60 ml
- hot
Nº 76Bicerin
Turin — Caffè Al Bicerin (founded 1763); evolved from the bavareisa
Bicerin is a layered Italian coffee of hot chocolate, espresso, and cold cream, served unstirred at Turin's Caffè Al Bicerin, founded in 1763. You sip down through the cold cream into the espresso and chocolate beneath rather than stirring. It evolved from the 18th-century bavareisa and is widely cited as the mocha's ancestor.
- Italy
- ≈64 mg
- 150 ml
- hot
Nº 77Babyccino
Australia, 1990s → the world also: baby chino
Babyccino is a child-sized cup of steamed-milk foam dusted with chocolate and containing no coffee at all, invented in Australia in the 1990s. It exists so the youngest member of the table can order something too: warm, milky, faintly chocolatey, zero caffeine. Baristas have feelings about making them, but they make them.
- Australia
- 0 mg
- 90 ml
- hot
Family VII · 9 drinksSpirited Coffee Drinks (21+)
Coffee and alcohol have been collaborating for a long time, usually with cream as the accomplice. This family runs from the Irish Coffee, invented in 1943 to thaw out cold flying-boat passengers, to the Espresso Martini, a 1983 London creation that staged one of the 2020s' great cocktail comebacks. Between those poles sit Spain and Mexico's two very different Carajillos, plus a pair of German coffees whose origin stories involve open flame and an angry pastor. Everything in this section is strictly 21 and over, and for once the coffee is not the strongest thing in the cup.
Contains alcohol — for readers of legal drinking age. Enjoy the coffee responsibly; the spirits, more so.
Nº 78Irish Coffee
Foynes, Ireland, 1943 (chef Joe Sheridan, warming cold flying-boat passengers) → Buena Vista, San Francisco, 1952
Irish Coffee is a hot cocktail of brewed coffee, Irish whiskey, and brown sugar, topped with lightly whipped cream floated over a spoon, created at Foynes, Ireland, in 1943. Chef Joe Sheridan devised it to warm chilled flying-boat passengers, and San Francisco's Buena Vista carried it to America in 1952. You drink the hot coffee through the cool cream — the float is non-negotiable.
- Ireland
- ≈95 mg
- 200 ml
- hot
Nº 79Espresso Martini
London, 1983 — Dick Bradsell, Soho Brasserie
Espresso Martini is a cold shaken cocktail of vodka, espresso, and coffee liqueur, invented by bartender Dick Bradsell at London's Soho Brasserie in 1983. The shake raises a dense foam cap, and the traditional garnish is three coffee beans — health, wealth, and happiness. Order it after dinner when you want dessert and a second wind in the same glass.
- United Kingdom
- ≈64–128 mg
- 120 ml
- cold
Nº 80Carajillo
Spain (lore says 'coraje' = courage; dictionaries point to a 'carajo' diminutive); reinvented in Mexico with Licor 43
Carajillo is a Spanish espresso-and-spirits drink — espresso with brandy or rum served hot in Spain, and espresso shaken with Licor 43, often over ice, in its Mexican reinvention. Soldier lore traces the name to 'coraje' — courage — though dictionaries point to a diminutive of the saltier 'carajo.' Either way you get a short, spirit-forward cup with no milk in sight.
- Spain
- ≈64 mg
- 90 ml
- hot or cold
Nº 81Caffè Corretto
Italy
Caffè Corretto is an Italian espresso 'corrected' with a small pour of grappa, sambuca, or brandy, served hot in the usual small cup. At roughly 40 ml it is the smallest, most restrained drink in this family — less a cocktail than an espresso with an opinion. The spirit is a correction, not a double.
- Italy
- ≈64 mg
- 40 ml
- hot
Nº 82Rüdesheimer Kaffee
Rüdesheim, Germany, 1957 — TV chef Hans Karl Adam, with Asbach brandy
Rüdesheimer Kaffee is a German flambé coffee — Asbach brandy set alight with sugar cubes, then coffee, vanilla whipped cream, and chocolate shavings — created in Rüdesheim in 1957 by TV chef Hans Karl Adam. The burnt-sugar brandy base makes it closer to dessert than breakfast. Order it where someone trained is holding the bottle; the fire is not optional.
- Germany
- ≈90 mg
- 200 ml
- hot
Nº 83Pharisäer
Nordstrand island, Germany — 1870s legend: rum hidden under cream to fool a teetotal pastor; busted, he shouted 'Pharisees!'
Pharisäer is a north German drink of sweetened hot coffee and dark rum under a whipped-cream lid, served unstirred, from Nordstrand island. By 1870s legend, the cream was there to hide the rum's smell from a teetotal pastor. The no-stirring rule survives — disturb the lid and the secret, such as it is, escapes.
- Germany
- ≈95 mg
- 250 ml
- hot
Nº 84Karsk
Most associated with Trøndelag, Norway (Swedish 'kask'); precise origin unknown also: kask
Karsk is a Nordic folk drink of weak brewed coffee spiked with moonshine or vodka, most strongly associated with Norway's Trøndelag region. The folk recipe: drop a coin in the cup, add coffee until it disappears, then spirit until you can see it again — a ritual better in the telling, since in a straight cup the coin never actually reappears.
- Norway
- ≈60–95 mg
- 200 ml
- hot
Nº 85Café Royale
France/US lore
Café Royale is a hot coffee-and-cognac drink finished with a sugar cube flamed on a spoon over the cup, claimed by both French and American lore. No cream, no liqueur — just black coffee, cognac, and a short burst of flame. Order it when you want the theatrics of the Rüdesheimer with about half the production.
- France
- ≈95 mg
- 200 ml
- hot
Nº 86Liqueur Coffees (The Family)
Various also: Baileys coffee, Mexican coffee, Jamaican coffee, Gaelic coffee
Liqueur Coffees are a family of hot drinks built from coffee, a liqueur, and a cream top, spanning Baileys, Mexican, Jamaican, Gaelic, Calypso, and Keoke coffees. The bottle does the naming: tequila and Kahlúa make it Mexican, Tia Maria makes it Jamaican, Scotch makes it Gaelic, rum Calypso, and brandy with Kahlúa and dark crème de cacao, Keoke. If you can make one, you can make all of them.
- Various
- ≈95 mg
- 200 ml
- hot
The geographySame drink, different country
Coffee names do not travel politely. The five traps below cause most café confusion abroad — followed by the two ordering systems worth learning outright.
The “latte” trap
In Italy, latte means milk — order a caffellatte or you may be handed a glass of exactly that. In Paris, the equivalent is a café crème; in Germany, a Milchkaffee.
The macchiato inversion
An Italian macchiato is 35 ml of espresso with a spot of foam. A US chain “macchiato” is a 470 ml inverted vanilla latte. Same word, ~13× size difference.
Americano ≠ long black
Both are espresso plus hot water. In an americano the water goes on top of the espresso; in a long black the espresso goes on top of the water, so the crema survives.
“Tinto” means coffee
In Colombia, ordering a tinto gets you a small black coffee — not a glass of red wine. Context is everything.
One carajillo, two countries
Spain’s carajillo is espresso with brandy at a workers’ breakfast; Mexico’s is espresso with Licor 43, shaken over ice after dinner.
Ordering espresso across Europe
| Where you are | Ask for | You get |
|---|---|---|
| Italy | un caffè | a single espresso |
| Spain | un café solo | a single espresso |
| Lisbon, Portugal | uma bica | a single espresso |
| Porto, Portugal | um cimbalino | a single espresso |
| France | un café | an espresso (an allongé if you want it longer) |
| Australia / NZ | a short black | a single espresso |
The kopi matrix (Singapore & Malaysia)
Kopitiams run on a compact ordering grammar. Stack the suffixes and you can specify milk, sugar, strength, and ice in one word:
| Order | Milk | Sugar | Meaning |
|---|---|---|---|
| kopi | condensed | yes | the default |
| kopi-c | evaporated | yes | lighter body |
| kopi-o | — | yes | black, sweet |
| kopi kosong | — | — | black, unsweetened |
| kopi gao | per above | per above | extra strong |
| kopi po | per above | per above | extra weak |
| kopi peng | per above | per above | iced |
Chain-menu translation
| On the chain menu | Closest standard drink |
|---|---|
| Caramel Macchiato | Latte macchiato with vanilla and caramel |
| Frappuccino® | A blended descendant of the Greek frappé |
| Pumpkin Spice Latte | A latte with spiced syrup |
| Caffè Misto | Café au lait |
| Flat White (US chains) | A larger take on the flat white |
Head to headThe comparisons everyone asks for
Latte vs cappuccino vs flat white vs cortado
| Latte | Cappuccino | Flat white | Cortado | |
|---|---|---|---|---|
| Espresso | 1–2 shots | 1 shot | 2 shots | 1–2 shots |
| Milk ratio | 1:3–5 | 1:1:1 (with foam) | 1:2 | 1:1 |
| Foam | thin cap | thick, a third of the cup | microfoam only | barely any |
| Size | 240–470 ml | 150–180 ml | 150–165 ml | ~120 ml |
| Tastes like | milk-forward | balanced, airy | coffee-forward, velvet | strong, even |
The one-line verdict: they are the same two ingredients at four different ratios. More milk = latte; equal thirds with foam = cappuccino; double shot with thin microfoam = flat white; dead-even 1:1 = cortado.
Americano vs long black vs lungo
| Americano | Long black | Lungo | |
|---|---|---|---|
| Method | water added after espresso | espresso poured over water | more water pulled through the coffee |
| Crema | broken | intact | intact, thinner |
| Size | 180–350 ml | 120–160 ml | 50–60 ml |
| Strength | mildest | stronger | most bitter |
The one-line verdict: an americano dilutes a finished shot, a long black protects the crema by reversing the pour, and a lungo never adds water at all — it extracts more.
Iced coffee vs cold brew vs nitro
| Iced coffee | Cold brew | Nitro | |
|---|---|---|---|
| Method | brewed hot, chilled | steeped cold 12–24 h | cold brew on a nitrogen tap |
| Acidity | normal | noticeably lower | lower still, creamy |
| Caffeine (16 oz) | ≈95–165 mg | ≈200 mg | ≈200–280 mg |
| Texture | crisp | smooth | cascading, stout-like |
The one-line verdict: iced coffee is hot coffee that got cold; cold brew never met heat; nitro is cold brew wearing a tuxedo.
The dataAll 86 drinks, one table
Click a column header to sort.
| Drink | Family | Origin | Base | Caffeine | Serve | Temp |
|---|---|---|---|---|---|---|
| Espresso | Espresso, straight | Italy | espresso | ≈64 (single shot) | 30 ml | hot |
| Ristretto | Espresso, straight | Italy | espresso | ≈55–60 | 20 ml | hot |
| Lungo | Espresso, straight | Italy | espresso | ≈75–90 | 60 ml | hot |
| Doppio | Espresso, straight | Italy | espresso | ≈128 | 60 ml | hot |
| Caffè Americano | Espresso, straight | Italy | espresso | ≈64–128 | 240 ml | hot |
| Long Black | Espresso, straight | Australia | espresso | ≈128 | 160 ml | hot |
| Red Eye | Espresso, straight | United States | espresso | ≈160 | 300 ml | hot |
| Caffè Crema | Espresso, straight | Switzerland | espresso | ≈90–120 | 180 ml | hot |
| Espresso Romano | Espresso, straight | Italy | espresso | ≈64 | 30 ml | hot |
| Caffè Latte | Espresso + milk | Italy | espresso | ≈64–128 | 300 ml | hot |
| Cappuccino | Espresso + milk | Italy | espresso | ≈64 | 180 ml | hot |
| Flat White | Espresso + milk | Australia | espresso | ≈128 | 160 ml | hot |
| Cortado | Espresso + milk | Spain | espresso | ≈64–128 | 120 ml | hot |
| Espresso Macchiato | Espresso + milk | Italy | espresso | ≈64 | 35 ml | hot |
| Latte Macchiato | Espresso + milk | Italy | espresso | ≈64 | 300 ml | hot |
| Caffè Mocha | Espresso + milk | United States | espresso | ≈90–130 (chocolate adds caffeine + theobromine) | 300 ml | hot |
| Caffè Breve | Espresso + milk | United States | espresso | ≈128 | 300 ml | hot |
| Piccolo Latte | Espresso + milk | Australia | espresso | ≈55 | 90 ml | hot |
| Magic | Espresso + milk | Australia | espresso | ≈110 | 140 ml | hot |
| Café con Leche | Espresso + milk | Spain | espresso | ≈64–95 | 200 ml | hot |
| Café au Lait | Espresso + milk | France | brewed | ≈60–95 | 240 ml | hot |
| Galão | Espresso + milk | Portugal | espresso | ≈64 | 250 ml | hot |
| Café Bombón | Espresso + milk | Spain | espresso | ≈64 | 100 ml | hot |
| Wiener Melange | Espresso + milk | Austria | espresso | ≈50–64 | 200 ml | hot |
| Spanish Latte | Espresso + milk | United Arab Emirates | espresso | ≈64–128 | 240 ml | hot or cold |
| Dirty Chai | Espresso + milk | United States | espresso | ≈100–160 (chai + shots) | 300 ml | hot or cold |
| Drip Coffee | Brewed & filter | United States | brewed | ≈95 / 8 oz | 240 ml | hot |
| Pour-Over | Brewed & filter | Japan | brewed | ≈95 / 8 oz | 240 ml | hot |
| French Press | Brewed & filter | France | brewed | ≈107 / 8 oz | 240 ml | hot |
| AeroPress | Brewed & filter | United States | brewed | ≈95–110 / 8 oz | 240 ml | hot |
| Moka Pot Coffee | Brewed & filter | Italy | brewed | ≈100 per small cup | 60 ml | hot |
| Percolator Coffee | Brewed & filter | United States | brewed | ≈95–140 / 8 oz | 240 ml | hot |
| Siphon Coffee | Brewed & filter | Germany | brewed | ≈95 / 8 oz | 240 ml | hot |
| Cowboy Coffee | Brewed & filter | United States | brewed | ≈95–120 / 8 oz | 240 ml | hot |
| Instant Coffee | Brewed & filter | United States | instant | ≈62 / 8 oz | 240 ml | hot or cold |
| Butter Coffee | Brewed & filter | United States | brewed | ≈95 (base brew) | 300 ml | hot |
| Iced Coffee | Iced & cold | United States | brewed | ≈95–165 / 16 oz | 480 ml | cold |
| Cold Brew | Iced & cold | United States | brewed | ≈200 / 16 oz | 480 ml | cold |
| Nitro Cold Brew | Iced & cold | United States | brewed | ≈200–280 / 16 oz | 480 ml | cold |
| Kyoto-Style Slow Drip | Iced & cold | Japan | brewed | ≈120–150 | 240 ml | cold |
| Iced Latte | Iced & cold | United States | espresso | ≈64–128 | 480 ml | cold |
| Iced Americano | Iced & cold | South Korea | espresso | ≈128 | 480 ml | cold |
| Greek Frappé | Iced & cold | Greece | instant | ≈60–120 | 300 ml | cold |
| Freddo Espresso & Freddo Cappuccino | Iced & cold | Greece | espresso | ≈128 | 300 ml | cold |
| Espresso Tonic | Iced & cold | Sweden | espresso | ≈64–128 | 300 ml | cold |
| Coffee Soda | Iced & cold | United States | varies | ≈50–120 (build-dependent) | 350 ml | cold |
| Mazagran | Iced & cold | Algeria | brewed | ≈95 | 250 ml | cold |
| Eiskaffee | Iced & cold | Germany | brewed | ≈90 | 300 ml | cold |
| Turkish Coffee | Regional | Türkiye | brewed | ≈50–65 per fincan | 75 ml | hot |
| Arabic Coffee (Qahwa) | Regional | Saudi Arabia | brewed | ≈30–60 per cup (refilled often) | 60 ml | hot |
| Vietnamese Coffee (Cà Phê Sữa Đá) | Regional | Vietnam | brewed | ≈100–130 (robusta runs ~2× arabica) | 180 ml | hot or cold |
| Egg Coffee (Cà Phê Trứng) | Regional | Vietnam | brewed | ≈60–100 | 120 ml | hot |
| Café de Olla | Regional | Mexico | brewed | ≈80–95 | 240 ml | hot |
| Cafezinho | Regional | Brazil | brewed | ≈40–60 | 50 ml | hot |
| Tinto | Regional | Colombia | brewed | ≈40–60 | 90 ml | hot |
| Cuban Coffee (Cafecito, Colada, Cortadito) | Regional | Cuba | espresso | ≈60–75 per shot (a colada holds ~300 — it's for sharing) | 60 ml | hot |
| South Indian Filter Coffee (Kaapi) | Regional | India | brewed | ≈60–90 (often chicory-blended) | 150 ml | hot |
| Kopi (Nanyang Coffee) | Regional | Singapore | brewed | ≈100–130 | 200 ml | hot or cold |
| Oliang (Thai Iced Coffee) | Regional | Thailand | brewed | ≈60–90 | 480 ml | cold |
| Yuanyang | Regional | Hong Kong | brewed | ≈70–100 (coffee + tea) | 240 ml | hot or cold |
| Café Touba | Regional | Senegal | brewed | ≈80–110 | 150 ml | hot |
| Ethiopian Coffee Ceremony (Buna) | Regional | Ethiopia | brewed | ≈60–80 per round | 80 ml | hot |
| Scandinavian Egg Coffee | Regional | United States | brewed | ≈95 | 240 ml | hot |
| Kaffeost | Regional | Sweden | brewed | ≈95 | 200 ml | hot |
| Kopi Joss | Regional | Indonesia | brewed | ≈100 | 200 ml | hot |
| Kopi Tubruk | Regional | Indonesia | brewed | ≈95–120 | 200 ml | hot |
| Café Lágrima | Regional | Argentina | espresso | ≈10–15 | 150 ml | hot |
| Café Chorreado | Regional | Costa Rica | brewed | ≈95 | 240 ml | hot |
| Chicory Coffee (New Orleans Style) | Regional | United States | brewed | ≈50–70 (chicory is caffeine-free) | 240 ml | hot |
| Double-Double | Regional | Canada | brewed | ≈140–205 (small–medium) | 295 ml | hot |
| Affogato | Dessert | Italy | espresso | ≈64 | 120 ml | hot or cold |
| Espresso con Panna | Dessert | Italy | espresso | ≈64 | 40 ml | hot |
| Einspänner (Vienna Coffee) | Dessert | Austria | brewed | ≈95–125 | 200 ml | hot |
| Dalgona Coffee | Dessert | South Korea | instant | ≈105–190 (1–2 tbsp instant; halve if the mousse is shared) | 300 ml | hot or cold |
| Marocchino | Dessert | Italy | espresso | ≈64 | 60 ml | hot |
| Bicerin | Dessert | Italy | espresso | ≈64 | 150 ml | hot |
| Babyccino | Dessert | Australia | none | 0 | 90 ml | hot |
| Irish Coffee | Spirited · 21+ | Ireland | brewed | ≈95 | 200 ml | hot |
| Espresso Martini | Spirited · 21+ | United Kingdom | espresso | ≈64–128 | 120 ml | cold |
| Carajillo | Spirited · 21+ | Spain | espresso | ≈64 | 90 ml | hot or cold |
| Caffè Corretto | Spirited · 21+ | Italy | espresso | ≈64 | 40 ml | hot |
| Rüdesheimer Kaffee | Spirited · 21+ | Germany | brewed | ≈90 | 200 ml | hot |
| Pharisäer | Spirited · 21+ | Germany | brewed | ≈95 | 250 ml | hot |
| Karsk | Spirited · 21+ | Norway | brewed | ≈60–95 | 200 ml | hot |
| Café Royale | Spirited · 21+ | France | brewed | ≈95 | 200 ml | hot |
| Liqueur Coffees (The Family) | Spirited · 21+ | Various | brewed | ≈95 | 200 ml | hot |
The ladderEvery drink by caffeine
Typical mg per typical serving, lowest to highest. Concentration and dose are different things — a ristretto is more intense per sip than a 16 oz cold brew, but the cold brew carries three times the milligrams.
- Babyccino0
- Café Lágrima15
- Piccolo Latte55
- Ristretto60
- Arabic Coffee (Qahwa)60
- Cafezinho60
- Tinto60
- Instant Coffee62
- Espresso64
- Espresso Romano64
- Cappuccino64
- Espresso Macchiato64
- Latte Macchiato64
- Galão64
- Café Bombón64
- Wiener Melange64
- Affogato64
- Espresso con Panna64
- Marocchino64
- Bicerin64
- Carajillo64
- Caffè Corretto64
- Turkish Coffee65
- Chicory Coffee (New Orleans Style)70
- Ethiopian Coffee Ceremony (Buna)80
- Lungo90
- Eiskaffee90
- South Indian Filter Coffee (Kaapi)90
- Oliang (Thai Iced Coffee)90
- Rüdesheimer Kaffee90
- Café con Leche95
- Café au Lait95
- Drip Coffee95
- Pour-Over95
- Siphon Coffee95
- Butter Coffee95
- Mazagran95
- Café de Olla95
- Scandinavian Egg Coffee95
- Kaffeost95
- Café Chorreado95
- Irish Coffee95
- Pharisäer95
- Karsk95
- Café Royale95
- Liqueur Coffees (The Family)95
- Moka Pot Coffee100
- Egg Coffee (Cà Phê Trứng)100
- Yuanyang100
- Kopi Joss100
- French Press107
- Magic110
- AeroPress110
- Café Touba110
- Caffè Crema120
- Cowboy Coffee120
- Greek Frappé120
- Coffee Soda120
- Kopi Tubruk120
- Einspänner (Vienna Coffee)125
- Doppio128
- Caffè Americano128
- Long Black128
- Caffè Latte128
- Flat White128
- Cortado128
- Caffè Breve128
- Spanish Latte128
- Iced Latte128
- Iced Americano128
- Freddo Espresso & Freddo Cappuccino128
- Espresso Tonic128
- Espresso Martini128
- Caffè Mocha130
- Vietnamese Coffee (Cà Phê Sữa Đá)130
- Kopi (Nanyang Coffee)130
- Percolator Coffee140
- Kyoto-Style Slow Drip150
- Red Eye160
- Dirty Chai160
- Iced Coffee165
- Dalgona Coffee190
- Cold Brew200
- Double-Double205
- Nitro Cold Brew280
- Cuban Coffee (Cafecito, Colada, Cortadito)300
QuestionsFrequently asked
What's the difference between a latte and a cappuccino?
What's the difference between a cortado, a flat white, and a Gibraltar?
Is an americano just espresso and water?
What's the difference between cold brew and iced coffee?
Which coffee drink has the most caffeine?
Does cold brew have more caffeine than espresso?
What should I order if I'm new to coffee?
How do I order coffee in Italy without getting a glass of milk?
Help it growMissing a drink? Nominate it
This guide launched at 84 drinks; it is at 86 and counting, because readers keep finding ones we missed. If your nomination makes the cut, the entry goes up with your name on it.
In closingFour things to remember
- Three variables explain almost everything. Base, milk ratio, temperature. Learn those and all 86 drinks become legible.
- Names don’t travel. A latte in Italy is milk; a macchiato at a US chain is a milkshake-sized latte; a long black is an upside-down americano. When abroad, order the ratio, not the name.
- Caffeine follows volume, not intensity. The “strongest-tasting” drinks are rarely the most caffeinated — cold brew quietly out-doses them all.
- Every drink is only as good as the coffee under it. All 86 of these start with the same ingredient. That part, at least, you can control.
Built on organic, lab-tested, mold-free coffee — whichever of the 86 you build with it.
Shop Organic Coffee Download the chartCode DRINKGUIDE10 takes 10% off your first order.
About the author
Pete Currie
Caffeine values are typical estimates and vary by bean, dose, and recipe. The Spirited section is for readers of legal drinking age. Chart and illustrations © Biodynamic Coffee — free to republish with attribution and a link to this page. Last updated June 2026.
