Coffee drinks from A to Z: The big encyclopedia of all coffee drinks

The most important facts summarized for you:

• Most coffee drinks are based on just two fundamentals: espresso or filter coffee - the differences come from milk, water and extras.
• Cappuccino, latte macchiato and flat white differ mainly in the ratio of espresso, milk and milk foam.
• Cold brew is not the same as iced coffee - cold brew is extracted cold over many hours and tastes milder and less acidic.
• Coffee drinks with alcohol, such as Irish coffee or the North German Pharisee, have a long tradition and are more than just mixed drinks.
• There are fascinating coffee specialties around the world - from Vietnamese egg coffee to Hong Kong yuanyang made from coffee and tea.
• The preparation method has a huge impact on the taste: French press, pour-over, mocha pot and espresso machine all produce completely different results from the same bean.

Espresso, cappuccino, flat white, cold brew - the world of coffee drinks is huge and can sometimes be quite confusing. What exactly is the difference between a latte macchiato and a caffè latte? Is a long black the same as an Americano? And what on earth is a cortado?

Don't worry: we'll bring order to the coffee chaos. In this encyclopedia, we explain all the important coffee drinks - from espresso classics and the most popular lattes to cold coffee drinks, alcoholic coffee creations and international specialties that you should definitely try. There are also the most important facts for each drink at a glance: What is it made of, how intense does it taste, how big is the portion and how much milk is in it?

At the end of the article, we also take a look at the different preparation methods - because whether it's a portafilter, French press or mocha pot: The brewing method has a huge impact on how your coffee tastes.

Table of contents

Pure espresso
Espresso - Doppio - Ristretto - Lungo - Espresso con Panna

Espresso with milk
Cappuccino - Caffè Latte - Latte Macchiato - Espresso Macchiato - Flat White - Cortado - Piccolo - Café au Lait - Galão - Breve - Mocha - Marocchino

Espresso with water
Americano - Long Black

Espresso with extras
Affogato - Red Eye

Cold coffee drinks
Cold Brew - Nitro Cold Brew - Iced Coffee - Japanese Iced Coffee - Iced Coffee (German) - Iced Latte - Iced Americano - Frappé - Frappuccino - Espresso Tonic - Café con Hielo - Dalgona Coffee

Coffee drinks with alcohol
Irish coffee - Pharisee - Café Corretto - Rüdesheim coffee - Carajillo - Bavarian coffee

International niche specialties - small but wow
Einspänner - Vietnamese iced coffee - Vietnamese egg coffee - Café Bombón - Café de Olla - Café Cubano - Yuanyang - Kopi

Overview of preparation methods
Espresso machine (portafilter) - Fully automatic - Mocha pot / espresso maker - French press - Pour-over / hand filter - AeroPress - Filter coffee machine - Turkish / Greek preparation - Karlovy Vary pot - Cold brew method - Siphon / vacuum brewer - Vietnamese Phin filter

Pure espresso

Espresso

Also known as: Short Black

Espresso is the centerpiece of coffee culture and the basis for almost all the coffee drinks you will find in this encyclopedia. In Italy - its homeland - it is drunk several times a day, often standing at the bar. Small, strong and with a characteristic crema on the surface: a good espresso is an experience in concentrated form.

The first espresso machine was patented in Italy in 1884. Angelo Moriondo is considered the inventor, but it was the further development by Luigi Bezzera and Achille Gaggia in the 1940s that made espresso the way we know it today.

Doppio

Also known as: Double espresso

The Doppio is simply a double espresso - two shots in one cup. If you love the taste of an espresso but want a little bit more of it, go for the Doppio. In many coffee shops, the doppio is now the standard when ordering an "espresso".

Ristretto

The ristretto is the espresso's little, even more intense brother. The same amount of coffee powder, but only half the water - the result is an extremely concentrated shot with fewer bitter substances and more sweetness. In Italy, it is considered by connoisseurs to be the purest form of coffee enjoyment. Due to the shorter extraction time, fewer bitter substances are dissolved - the ristretto often tastes sweeter and fruitier than an espresso.

Lungo

The lungo takes the opposite approach to the ristretto: more water, same amount of coffee powder. The result is a larger, milder espresso - but be careful: the longer extraction time can also release more bitter substances. A lungo is not a "watered-down espresso", but a drink in its own right with a different taste profile.

Espresso con panna

Espresso with whipped cream - so simple, so good. The Espresso con Panna combines the intensity of an espresso with the sweetness and creaminess of whipped cream. In Vienna, a similar variant is known as Einspänner (see international specialties).

Espresso with milk

Cappuccino

Alongside espresso, the cappuccino is probably the best-known classic coffee in the world - and like so much else, it comes from Italy. The perfect cappuccino consists of equal parts espresso, hot milk and milk foam. This rule of thirds ensures a wonderful balance between coffee aroma and creamy mildness. In Italy, by the way, cappuccinos are only drunk in the morning - ordering a cappuccino after lunch raises eyebrows there.

The name derives from the Capuchin monks, whose brown robes were reminiscent of the color of the drink. In its current form, the cappuccino spread from Italy to the rest of the world from the 1950s onwards.

Caffè Latte

Also known as: Latte, milk coffee

The caffè latte is the milder, milkier relative of the cappuccino. More milk, less foam - this makes it the perfect drink for anyone who likes the taste of coffee but doesn't need it to be too intense. It is also the most popular canvas for latte art in coffee shops. Important: In Italy, you should never order just "a latte" - otherwise you will get a glass of milk.

Latte Macchiato

The latte macchiato is the big brother of the caffè latte - and differs mainly in the preparation sequence and appearance. Here, the frothed milk is poured into the glass first and then the espresso is carefully poured through. This creates the typical three layers: Milk at the bottom, espresso in the middle, foam on top. The latte macchiato is particularly popular in Germany and has been an integral part of café culture since the 2000s.

Espresso Macchiato

Also known as: Caffè Macchiato

"Macchiato" means "spotted" in Italian - and that describes this drink perfectly. An espresso macchiato is an espresso with just a small dollop of milk foam on top. Not to be confused with the latte macchiato: the espresso macchiato is small, strong and clearly an espresso drink. If you love pure espresso but want to round it off a little, this is the right drink for you.

Flat White

The Flat White is the drink for anyone who finds a cappuccino too frothy and a latte too milky. Originating in the coffee culture of Australia and New Zealand, it consists of a double espresso with velvety frothed milk - but with virtually no froth. The result is a compact, strong espresso drink with a silky, creamy texture. Since the 2010s, the flat white has conquered coffee shops around the world.

Whether the flat white was invented in Australia or New Zealand is still disputed today and is the subject of passionate debate between the two countries. There is evidence that it first appeared on menus in the 1980s.

Cortado

The cortado is a small, fine drink from the Spanish coffee culture: an espresso, "cut" (Spanish: cortar) with an equal amount of warm milk. No foam, no gimmicks - just espresso and milk in perfect balance. The cortado is the ideal drink for anyone who finds pure espresso too strong but doesn't want to drown it in milk.

Piccolo

Also known as: Piccolo Latte

The piccolo is basically a mini latte: a ristretto (or simple espresso) with a small amount of finely frothed milk in a small cup or espresso glass. It originated in the Australian barista scene as a way of testing new roasts without having to drink through large milk drinks. Today, it is an integral part of many specialty coffee menus.

Café au Lait

Also known as: Coffee with milk, bowl

Café au lait is the French classic par excellence: strong filter coffee with hot milk in equal parts, traditionally served in a large bowl. Unlike most other café au lait drinks, it is not based on espresso, but on filter coffee or French press coffee. In France, it is an integral part of breakfast - often served with a croissant or a piece of baguette to dunk in.

Galão

Galão is the Portuguese equivalent of the caffè latte - but with even more milk. In Portugal, it is the standard drink for breakfast or an afternoon coffee break. It is served in a tall glass and consists of a quarter espresso and three quarters frothed milk.

Breve

Also known as: Café Breve

The Breve is an American version of the Caffè Latte - with one decisive difference: instead of milk, half-and-half (a mixture of milk and cream) is used. The result is much creamier and richer than a normal latte. The Breve is not very common in Europe, but is a popular order in American coffee shops.

Mocha

Also known as: Mocaccino, Caffè Mocha

Mocha bridges the gap between coffee and cocoa: an espresso drink with chocolate, milk and often cream. Those who like it sweet and chocolaty will love the mocha. It is less of a classic coffee and more of an indulgent hot drink - perfect for cold afternoons or as a dessert substitute. It is also available as an iced mocha in many coffee shops.

The name goes back to the Yemeni port city of Mocha (al-Mukha), which was a center of the coffee trade in the 15th and 16th centuries. The coffee beans from Mocha naturally had a slightly chocolaty note - this later gave rise to the idea of combining coffee and chocolate.

Marocchino

A small, chocolaty espresso drink from Piedmont in northern Italy. The Marocchino consists of an espresso, a layer of cocoa powder and a dash of frothed milk - served in a small glass. It is less sweet than a mocha and much smaller, but at least as enjoyable.

Espresso with water

Americano

Also known as: Caffè Americano

The Americano is the answer for those who like espresso but want a larger cup of coffee. One or two shots of espresso are infused with hot water - this smoothes out the intensity and creates a drink that is somewhere between espresso and filter coffee in terms of taste. The Americano is particularly popular in the USA and Great Britain, where it is often drunk as an alternative to filter coffee.

Legend has it that the Americano was created during the Second World War when American soldiers in Italy diluted the espresso, which was too strong for them, with hot water in order to obtain a drink that was reminiscent of their usual filter coffee.

Long Black

The Long Black is the Australian-New Zealand brother of the Americano - with a decisive difference in preparation: here, the hot water is poured into the cup first and then the espresso is pulled over it. It sounds like a trifle, but it makes a difference to the taste: the crema is better preserved and the drink generally tastes a little fuller and more aromatic than an Americano.

Espresso with extras

Affogato

Is it a coffee? Is it a dessert? It's both! The affogato (Italian for "drowned") consists of a scoop of vanilla ice cream drowned in a shot of hot espresso. The combination of hot and cold, bitter and sweet, creamy and intense is simply brilliant. In Italy, the affogato is often served as a dolce after a meal.

Red Eye

Also known as: Shot in the Dark

The Red Eye is the most caffeinated drink on this list - and not for the faint-hearted. A cup of filter coffee with an additional shot of espresso. The name (German: "red eye") refers to night flights, after which you typically land tired and red-eyed and need a good caffeine kick. Some cafés also offer the "Black Eye" (two shots) or the "Dead Eye" (three shots).

Cold coffee drinks

Cold Brew

In recent years, cold brew has risen from a niche drink to an absolute trend coffee. The special thing about it: It is not brewed with hot water, but cold extracted over a long period of time (12-24 hours). The result is a velvety, mildly sweet coffee with significantly less acidity and bitterness than conventionally brewed coffee. Cold brew is usually produced as a concentrate and diluted with water, milk or ice before drinking.

Nitro Cold Brew

Nitro Cold Brew is Cold Brew 2.0: Nitrogen is added to the cold coffee concentrate and served like beer from the tap. The nitrogen creates a velvety, almost creamy texture and an attractive, cascading head of foam - without any milk or sugar. The mouthfeel is reminiscent of Guinness, the taste is soft and slightly sweet.

Iced coffee

Iced coffee is the uncomplicated introduction to the world of cold coffee drinks: freshly brewed coffee that is cooled and served over ice cubes. Compared to cold brew, iced coffee is more acidic and tastes closer to classic hot coffee. The disadvantage: ice cubes water down the drink if you drink it too slowly. Tip: freeze coffee ice cubes and use them instead of normal ice cubes.

Japanese Iced Coffee

Also known as: Flash Brew

The most elegant method of preparing cold coffee - and highly appreciated in the specialty coffee scene. With Japanese Iced Coffee, the coffee is brewed as a pour-over directly onto ice cubes. The hot coffee is cooled down abruptly, which "freezes" the volatile aromas and creates a much more complex taste profile than with classic iced coffee or cold brew. Fruity, floral notes come out particularly well with this method.

Iced coffee (German)

The German iced coffee only has the name in common with an iced coffee - otherwise it is a completely independent drink and more of a dessert than a coffee. Cold coffee forms the basis, with one or two scoops of vanilla ice cream and a dollop of whipped cream. It is served in a tall glass with a straw and long spoon. There is hardly anything better on a hot summer's day in Germany.

Iced latte

The iced latte is the cold version of the caffè latte: espresso over ice cubes, topped up with cold milk. Simple, refreshing and one of the most popular summer drinks in coffee shops around the world. Compared to iced coffee, the iced latte is creamier and milder - the milk takes the edge off the espresso.

Iced Americano

The Iced Americano is the summer version of the Americano: espresso over ice cubes, topped up with cold water. Refreshing, pure and with no frills - the drink for anyone who likes cold coffee without milk. Especially in South Korea and Japan, the iced Americano is extremely popular and is drunk at any time of year.

Frappé

Also known as: Greek frappé

Frappé is a Greek national drink - and one of the few coffee legends based on instant coffee. It was allegedly invented in 1957 at the International Trade Fair in Thessaloniki when a Nestlé employee had no access to hot water and prepared his instant coffee with cold water and ice in a shaker. In Greece, there are three levels of sweetness: Skétos (without sugar), Métrios (medium) and Glykós (sweet).

Frappuccino

Strictly speaking, the Frappuccino is a Starbucks brand name - but has long since become a generic term for blended, cold coffee drinks with ice. In contrast to the Greek frappé, the frappuccino is crushed with ice in a blender and often contains milk, syrup and cream. Less coffee, more dessert - but definitely tempting on hot days.

Espresso Tonic

The espresso tonic is one of the most exciting coffee trends of recent years: a double espresso poured over ice-cold tonic water. The combination sounds unusual at first, but results in a fascinating interplay between the bitterness of the tonic, the sweetness of the espresso and the sparkling carbon dioxide. The drink was invented in Oslo in 2007 and spread around the world via the barista competition scene.

Café con Hielo

Café con Hielo (Spanish for "coffee with ice") is the typical Spanish way to drink cold coffee - and charmingly uncomplicated. You order an espresso and are served a separate glass with ice cubes. You then pour the espresso over the ice yourself. In Spain, it is as much a part of everyday life in the summer months as the siesta.

Dalgona Coffee

Also known as: Whipped coffee

Dalgona Coffee became a viral sensation in 2020 - a TikTok drink that conquered the world during the coronavirus lockdowns. It is very easy to prepare: instant coffee, sugar and hot water are mixed in equal parts and whisked until a thick, creamy foam forms. This is then poured onto cold (or warm) milk. Visually spectacular, sweet and strong at the same time.

The name comes from the Korean caramel sweet Dalgona. The drink went viral after South Korean actor Jung Il-Woo drank it on a TV show in 2020.

Coffee drinks with alcohol

Irish Coffee

Probably the most famous alcoholic coffee in the world: hot, strong coffee, brown sugar, Irish whiskey and a topping of lightly whipped cream. Irish coffee is not a simple coffee with a shot, but a carefully layered drink - the cream floats on top and you drink the warm, sweet whiskey coffee through the cold cream.

Invented in the 1940s by Joe Sheridan, a chef at Foynes Airport (now Shannon) in Ireland. He served the drink to freezing American passengers waiting on a stopover.

Pharisee

The Pharisäer is a North German original and one of the greatest coffee concoctions in the history of drinks. The preparation: strong coffee, a good shot of rum and a dollop of cream on top - and here's the trick: the cream topping is supposed to mask the rum aroma. Traditionally, the Pharisee should not be stirred, but drunk through the cream.

Legend has it that it was invented on the North Frisian island of Nordstrand. The strict pastor Georg Bleyer did not tolerate alcohol - so the parishioners hid the rum under a cap of cream. When the pastor discovered the deception, he shouted indignantly: "You Pharisees!" The name stuck.

Café Corretto

In Italy, people like to order a café corretto after a meal - an espresso "corrected" with a shot of grappa, sambuca or another digestif. Not a complicated mixed drink, but a simple, effective combination that is part of everyday life in Italy.

Rüdesheim coffee

Rüdesheim coffee is a rich German specialty coffee drink that originated in the Rheingau. Asbach Uralt brandy is flambéed in the cup, caramelized with sugar, then infused with strong coffee and topped with cream and chocolate shavings. More of a show than a quick caffeine fix - but that's exactly what makes it such a special treat.

Created in 1957 by Hans Karl Adam for the Asbach restaurant in Rüdesheim am Rhein. The original recipe is protected by trademark.

Carajillo

The carajillo is the Spanish counterpart to the café corretto: an espresso with a shot of brandy or liqueur. In Spain, it is traditionally served with Brandy de Jerez, in Mexico often with Licor 43, which gives it a vanilla-sweet note. Carajillo is popular throughout the Spanish-speaking world and is drunk both warm and over ice.

Bavarian coffee

A lesser-known but wonderfully enjoyable member of the alcoholic coffee family: strong coffee with kirsch, sugar and a topping of cream. Bavarian coffee combines coffee culture with the Bavarian fruit brandy tradition and is often served in the Alpine regions.

International niche specialties - small but wow

Single harness

Also known as: Viennese coffee, Vienna coffee

The Einspänner is the flagship of Viennese coffee house culture: a strong espresso (called "mocha" in Vienna), served in a glass and topped with a generous dollop of whipped cream. The name means "one-horse carriage" - the drink was originally intended for Viennese horse-drawn carriage drivers who only had one hand free. The cream kept the coffee warm while they drove through the cold Viennese streets.

Originated in the Viennese coffee houses of the 19th century. In the 2020s, the one-horse carriage experienced an international revival, especially in the South Korean coffee scene.

Vietnamese iced coffee

Also known as: Cà Phê Sữa Đá

One of the most ingenious coffee drinks in the world - and addictively good. Strong, dark-roasted coffee (traditionally Robusta) is slowly dripped through a Phin filter onto a generous layer of sweetened condensed milk. Stir, add ice and you have a drink that is sweet, bitter, creamy and refreshing all at the same time. In Vietnam, Cà Phê Sữa Đá can be found on literally every street corner.

Vietnamese egg coffee

Also known as: Cà Phê Trứng

Coffee with egg - sounds strange, but tastes sensational. Cà Phê Trứng is a specialty from Hanoi: egg yolks are whipped with sweetened condensed milk and sugar to a thick, creamy mass and placed on a strong espresso or filter coffee. The result is reminiscent of liquid tiramisu. It is traditionally served in a small cup placed in a bowl of warm water to maintain the temperature.

It is said to have originated in the 1940s when fresh milk was in short supply in Vietnam and egg yolks served as a creamy substitute.

Café Bombón

Café Bombón is the sweetest temptation in Spanish coffee culture: an espresso layered on top of an equal amount of sweetened condensed milk, served in a small glass. The two layers - dark on top, creamy white on the bottom - create a pretty look. Stir before drinking and experience the sweet and bitter pleasure.

Café de Olla

This warming, spicy coffee comes from Mexico and is traditionally prepared in a clay pot (olla de barro). The coffee is cooked with cinnamon sticks and piloncillo (unrefined cane sugar) - the result is a sweet, aromatic coffee with a distinct cinnamon note and an earthy character, which is added by the clay pot.

Café Cubano

Also known as: Cafecito

The cafecito is an important part of Cuban culture and social life. At its core, it is a strong, sweet espresso - but what makes it special is the espuma: when brewing, the first drops of espresso are mixed with plenty of sugar to form a caramelly, foamy paste before the rest of the espresso is poured over it. The result is a sweet, strong coffee with a creamy head of foam.

Yuanyang

In Hong Kong, coffee and tea are not only drunk side by side, but preferably at the same time: Yuanyang is a blend of strong coffee and Hong Kong milk tea (a strong black tea with condensed milk). The name refers to Mandarin ducks, which always appear as a pair - like coffee and tea in this unusual drink. The result is surprisingly harmonious: malty, sweet, strong and a real caffeine kick.

Kopi

In many parts of Southeast Asia, "kopi" simply means "coffee" - but the way it is prepared is unique. Traditionally, the coffee beans are roasted with butter or margarine and sugar, which gives them a caramelly, full-bodied aroma. The coffee is then brewed using a cloth filter and typically served with sweetened condensed milk. In Malaysia and Singapore, kopi is the standard at every kopitiam (coffee house).

Overview of preparation methods

The way in which coffee is prepared has at least as much influence on the taste as the bean itself. The same roast can taste strong and concentrated as an espresso, but fruity and delicate in a pour-over. Here we introduce you to the most important preparation methods - so that you know what the terms mean.

Espresso machine (portafilter)

The premier class of coffee preparation. In a portafilter machine, water is pressed through finely ground coffee powder under high pressure (approx. 9 bar). The result is a concentrated, aromatic espresso with the typical crema. The portafilter machine requires some practice and the right equipment (a good grinder!), but rewards you with the best espresso you can make at home.

Fully automatic

The fully automatic machine does everything at the touch of a button: grind beans, brew espresso, froth milk. Practical, fast and consistent - ideal for everyday use. In terms of taste, a fully automatic machine doesn't quite come close to a good portafilter machine, but delivers significantly better results than capsule machines or filter coffee from a machine.

Mocha pot / espresso maker

Also known as: Bialetti, Moka Pot

The iconic octagonal pot for the stove, which can be found in practically every household in Italy. Water is heated in the lower part and rises to the top as steam through the coffee powder. The result is not a "real" espresso (the pressure is significantly lower), but a strong, full-bodied coffee with its own character. The Bialetti Moka Express from 1933 is the classic.

French press

Also known as: French press pot, cafetière

The French press is probably the most uncomplicated way to make good coffee: Pour hot water over coarsely ground coffee, leave to infuse for four minutes, press down the plunger - done. As no paper filter is used, the coffee oils are retained, giving the coffee a full, creamy body. The French press is perfect for anyone who likes uncomplicated, aromatic coffee with character.

Pour-over / hand filter

e.g. V60, Chemex, Kalita Wave, Melitta

Pour-over is the supreme discipline of filter coffee: hot water is poured slowly and in a controlled manner over the coffee powder in the filter in circular movements. This allows extremely precise control over brewing time, water temperature and flow rate - and therefore over the taste. The result differs slightly depending on the appliance (V60, Chemex, Kalita Wave), but all pour-over methods deliver a clear, nuanced coffee that brings out the delicate aromas particularly well.

AeroPress

The AeroPress is a brewing device invented in 2005 that works using air pressure - a kind of mix between a French press and a pocket-sized espresso machine. It is lightweight, inexpensive, virtually indestructible and delivers a coffee in under two minutes that can be somewhere between espresso and filter coffee, depending on the recipe. In the specialty coffee scene, the AeroPress has a loyal fan base and even its own world championships.

Filter coffee machine

The classic electric coffee machine found in millions of homes and offices: Water is heated and automatically dripped over a paper filter with coffee powder. Not spectacular, but reliable and practical, especially when several cups are needed at once. With freshly ground beans and the right dosage, good coffee can also be made from a simple filter machine.

Turkish / Greek preparation

Also known as: Cezve/Ibrik coffee

One of the oldest preparation methods in the world. Extremely finely ground coffee (finer than espresso, almost like powdered sugar) is slowly heated together with water - and optionally sugar and cardamom - in a small metal pot (cezve or ibrik) until a thick foam forms. The special feature: The coffee grounds are not filtered, but settle at the bottom of the cup. The result is an intense, full-bodied coffee with a ritual that has been practiced for centuries in many cultures in the Middle East and south-eastern Europe.

Karlovy Vary pot

The Karlovy Vary pot is an insider tip among coffee connoisseurs: it uses a porcelain filter instead of paper, which preserves the coffee oils and produces a particularly aromatic, round coffee. At the same time, the porcelain filter is finer than a French press, so that the coffee remains clear. Named after the Czech spa town of Karlovy Vary, where it was developed.

Cold brew method

In cold brew, coarsely ground coffee is soaked in cold water for 12 to 24 hours and then filtered. The cold, slow extraction means that fewer acids and bitter substances are dissolved - the result is a mild, velvety concentrate that can be drunk pure, diluted with water or with milk. Although it takes a long time to prepare, it is extremely simple and does not require expensive equipment.

Siphon / vacuum brewer

The siphon coffee machine looks like a device from a chemistry laboratory - and works like one too. Water is heated in a lower glass chamber, rises by vacuum pressure into the upper chamber (where the coffee draws) and flows back filtered after the heat source has been removed. The result is an extremely clear, aromatic coffee. More for show than for everyday use, but with an outstanding taste.

Vietnamese Phin filter

The phin is a small metal filter that is placed directly on the cup. Coffee powder in, metal plate on top, hot water in - and then the coffee slowly drips through. It takes a few minutes to prepare, but this slowness is part of the ritual. In Vietnam, phin coffee is traditionally dripped onto sweetened condensed milk (see Cà Phê Sữa Đá).