13 Different Types of Classics Coffees (Classic Espresso Drink Recipes)

How to Make Classic Cappuccino Espresso Drinks

Most Italians drink their cappuccino in the mornings, but this classic breakfast coffee has now been adopted as an all-day drink worldwide. For many fans, the cappuccino represents the most harmonious ratio of coffee to milk.

Equipment

- 2 medium cups
- espresso machine
- milk pitcher

Ingredients
- 16–20g (1⁄ 2–3⁄4oz) fine-ground coffee about 130–150ml (4–5n oz) milk chocolate or cinnamon powder, optional

Instructions

1. Warm your cups on top of your machine or by heating them with hot water. Using the technique of Brewing the Shot, brew one shot/25ml (1n oz) of espresso into each cup.

2. Steam the milk to about 60–65°C (140–150°F). Avoid scalding it. When the bottom of the pitcher is just too hot to touch, the milk is at a comfortable drinking temperature.

3. Pour the milk over each espresso, maintaining an area of crema around the rim of the cup so that the first sip will have a strong coffee favour. Aim for a 1cm (1⁄ 2 in) layer of foam.

4. Using a shaker or a mini sieve, sprinkle over some chocolate or cinnamon powder, if desired.

How to Make Classic Café Latte Espresso Drinks

The cahè latte is another classic Italian breakfast beverage. It is milder in taste and heavier on the milk than all the other espresso-based recipes. It is now popular all over the world and is enjoyed throughout the day.

Instructions

1. Warm the glass on top of your machine or by heating it with hot water. Using the technique on, brew one shot/25ml (1 fl oz) of espresso into your glass. If your glass does not lt under the spouts, brew your shots into a small jug instead.

2. Steam about 210 ml (7 fl oz) milk to about 60–65°C (140–150°F), or until the pitcher is just too hot to touch.

3. If your espresso has been poured into a small jug, pour it into the glass. Pour the milk over the coffee, holding the jug close to the cup and pouring with a gentle side-to-side rocking motion. If desired, create a tulip latte art design. Aim for a 5mm (1⁄ 4in) layer of foam.

4. SERVE IT UP - Serve immediately, with a spoon to stir. If you prefer a latte to have a crisp white layer of foam on top, simply brew your espresso into a small jug, then pour your milk into the glass first, followed by the espresso.

TIPS

- CHOOSE A COFFEE THAT HAS RICH COCOA OR NUTTY TONES TO COMPLEMENT THE SWEETNESS OF STEAMED MILK.

How to Make Classic Flat White Espresso Drinks

Originally from Australia and New Zealand, this recipe varies from region to region. The flat white is similar to a cappuccino, but has a stronger coffee flavour, less foam, and is usually served with elaborate latte art on top.

Instructions

1. Warm the cup on top of your machine or by heating it with hot water. Using the technique on, brew two shots/50ml (1.5 fl oz) of espresso into the cup.

2. Steam about 130ml (4 fl oz) milk to about 60–65°C (140–150°F), or until the pitcher is just too hot to touch.

3. Pour the milk over the coffee, holding the jug close to the cup and pouring with a gentle side-to-side rocking motion, using the techniques of Latte Art. Aim for a 5mm (1⁄ 4in) layer of foam.

4. SERVE IT UPServe immediately – the longer the drink is sitting waiting, the more likely it is that the milk will lose its glossy shine.

TIPS

- TRY FRUITY OR NATURALLY PROCESSED COFFEES. COMBINED WITH MILK, THEY BRING OUT A FLAVOUR REMINISCENT OF STRAWBERRY MILKSHAKE.

How to Make Classic Breve Espresso Drinks

The breve is an American take on the classic latte. A twist on typical espresso-based beverages, it replaces half the milk with single cream (ideally with about 15 per cent fat content). Sweet and creamy, try it as an alternative to dessert.

Ingredients
- 16–20g (1⁄ 2–3⁄4oz) fine-ground coffee 60ml (2n oz) milk 60ml (2n oz) single cream

Instructions

1. Warm the glasses or cups on top of your machine or by heating them with hot water. Using the technique on, brew one shot/25ml (1n oz) of espresso into each glass.

2. Mix the milk and cream and steam to about 60–65°C (140–150°F), or until the pitcher is just too hot to touch.

3. Pour the steamed milk and cream mixture over the espresso, allowing the crema and the thick foam to combine.

BREVE TRANSLATES FROM ITALIAN INTO “BRIEF” OR “SHORT”. THE SINGLE CREAM HELPS TO CREATE A FOAMY, DENSER DRINK.

TIPS

- Steaming with cream is a different experience. The sound while steaming a combination of milk and cream may be louder than when you steam pure milk, and will not result in as much foam.

How to Make Classic Macchiato Espresso Drinks

Another Italian classic, the macchiato gets its name from the custom of “marking” the espresso with milk foam, which lends a little more sweetness to the shot as you drink it. It is sometimes also called a cahè macchiato or an espresso macchiato.

Ingredients

- 16–20g (1⁄2 – 3⁄4 oz) fine-ground coffee 100ml (3 1⁄2 oz) milk

Instructions

1. Warm the cups on top of your machine or by heating them with hot water. Using the technique on, brew one shot/25ml (1 oz) of espresso into each cup.

2. Steam the milk to about 60–65°C (140–150°F), or until the pitcher is just too hot to touch.

3. Carefully spoon 1–2 teaspoons of foam on top of the crema of each espresso shot, and serve.

YOU NEED ONLY THE SMALLEST TOUCH OF MILK FOAM FOR AN AUTHENTIC ITALIAN MACCHIATO. IT ADDS A TOUCH OF SWEETNESS.

TIPS

- While a traditional Italian macchiato has only espresso and milk foam, it is not unusual to find versions elsewhere that incorporate some of the warm liquid milk that is created when you steam to make the foam.

Cohee and dark chocolate are a classic favour combination. Add chocolate pieces, shavings, or homemade or shop-bought chocolate sauce to a cahè latte or cappuccino to create a rich, slightly sweet, dessert-like beverage.

Equipment
- 2 large glasses
- milk pitcher
- espresso machine
- small jug

Ingredients
- 4 tbsp dark chocolate sauce
- 400ml (14fl oz) milk
- 32–40g (1–1.5 oz) fine-ground coffee

Instructions

1. Measure out the chocolate sauce. Pour it into your glasses.

2. Steam the milk to about 60–65°C (140–150°F), or until the pitcher is just too hot to touch. Add enough air to create a foam layer of about 1cm (1⁄ 2in).

3. Pour the steamed milk carefully over the chocolate sauce in each glass to achieve a striking layered effect.

4. Using the technique on, brew two double shots/50ml (1 1⁄2 oz) of espresso into small jugs and pour them through the milk foam.

5. Serve as the espresso blends into the steamed milk. Stir gently with a long spoon to continue to dissolve and mix the ingredients.

DARK CHOCOLATE IS MOST COMMONLY USED; TRY MILK CHOCOLATE OR A MIX OF THE TWO FOR A SWEETER FLAVOUR

TIPS

- If you don’t have chocolate sauce to hand, use some pieces of dark cooking chocolate or a few tablespoons of powdered hot chocolate mix. Mix them with a drop of milk first so they blend into the drink and don’t go lumpy.

- For a uniform chocolate favour, mix the milk with the chocolate sauce in the pitcher and steam them together. Afterwards, make sure you thoroughly clean your steam wand inside and out before you use it again.

Cafe Au Lait Recipe

The classic French breakfast coffee with milk is traditionally served in a bowl without handles, big enough to accommodate the dipping of a baguette. Picking up the bowl to drink will warm your hands on chilly mornings.

Equipment
- drip or filter-style brewer
- small saucepan
- large bowl

Ingredients
- 180ml (6n oz) strong llter cohee
- 180ml (6n oz) milk

CHOOSING YOUR COFFEE
For an authentic flavour, choose a darker roast. The French have a tradition of roasting their coffee until it is slightly oily and bittersweet. This style works best of all when combined with a lot of sweet milk.

Instructions

1. Prepare the coffee in your choice of drip or filter-style brewer.

2. Pour the milk into the small saucepan and set over medium heat. Allow it to heat up gently for about 3–4 minutes until 60–65°C (140–150°F).

3. Pour the brewed coffee into the bowl. Pour over the warm milk to taste, and enjoy.

SWEET MILK, WARMED SLOWLY ON THE STOVE, COMPLEMENTS A STRONG, DARK ROASTED FILTER COFFEE.

TIPS

1. While the French press might seem the most appropriate brewer for a café au lait, a lot of people in France use the stove-top Moka pot at home, which can create a stronger brew.

How to Make Classic Espresso Con Panna Drinks

Con panna is Italian for “with cream”. A topping of luscious whipped cream can be added to any beverage – be it a cappuccino, cahè latte, or cahè mocha. It makes for a great presentation and adds a velvety quality to the drink.

Equipment
- demitasse cup or glass
- espresso machine whisk

Ingredients
- 16–20g (1⁄2 – 3⁄4 oz) fine ground coffee single cream, sweetened to taste

Instructions

1. Warm the cup or glass on top of your machine or by heating it with hot water. Using the technique on, brew a double shot/50 ml (1 1⁄2 oz) of espresso into the glass.

2. Pour the cream into a small bowl. Using a whisk, whip up the cream for a few minutes until it is stiff enough to hold its shape.

3. Spoon 1 tablespoon of whipped cream on top of the double espresso shot. Serve with a spoon for stirring.

ADDING CREAM IS NOT SOLELY AN ITALIAN PRACTICE. IN VIENNA, A CAPPUCCINO IS OFTEN SERVED WITH A LID OF WHIPPED CREAM

TIPS
- If you prefer a softer taste, you can whisk the cream until thick but not stiff, and float it on top of the crema. This allows the espresso and cream to combine as you sip your cohee, diluting the double shot.

Alternatives to the “normale” espresso are “ristretto” and “lungo”. All that changes is how much water you allow to pass through the grounds – you either restrict the extraction or let the shots run long to wash out more solubles.

Equipment
- espresso machine
- 2 demitasse glasses or cups

Ingredients
- 16–20g (1⁄2 – 3⁄4 oz) fine-ground coffee per shot

Instructions

RISTRETTO - The ristretto is espresso for the advanced drinker – an essence of coffee that leaves a strong, lingering aftertaste.

1. Using the technique on, brew one shot/25ml (1n oz) of espresso into each glass or cup.

2. Stop the now of water at about 15–20ml (1 tbsp–1⁄2 oz) in each glass or cup (after 15–20 seconds), for a concentrated sip of coffee with a thick texture and intensified flavours.

TIP
As an option, you can use a slightly finer grind or more coffee to restrict the water and extract more solubles, although these methods often result in increased bitterness, which you want to avoid.

LUNGO - A softer version of the espresso, a lungo is brewed with an increased volume of water.

1. Using the technique on, brew one shot/25ml (1n oz) of espresso into each glass or cup.

2. Instead of turning oh the now of water into each glass or cup at around 25ml (1n oz), or after 25–30 seconds, let it continue to brew through until you reach anything from 50–90ml (1 1⁄2 – 3 oz). Allowing an increased volume of water to pass through a number of grounds intended for a normal espresso will result in a milder cup, thinner body, and higher astringency.

TIP
By brewing a lungo into a 90ml (3n oz) demitasse glass or cup, you have an easy measure of volume that helps you to know when to cut the now of water, and avoids any excessive compromise of favour.

RISTRETTO MEANS “RESTRICTED” AND LUNGO TRANSLATES AS “LONG”. SURPRISINGLY, A RISTRETTO CONTAINS LESS CAFFEINE THAN A LUNGO

How to Make Classic Americano Espresso Drinks

During World War II, American soldiers in Europe found the local espresso too strong. They diluted the shots with hot water creating the Americano – a brew similar in
strength to filter coffee, with some of the favours of an espresso.

Equipment
- medium cup
- espresso machine

Ingredients
16–20g (1⁄2 – 3⁄4 oz) fine-ground coffee

Instructions

1. Warm the cup on top of your machine or by heating it with hot water. Using the technique on, brew two shots/50ml (1 1⁄2 oz) of espresso into the cup.

2. Carefully pour in boiling water, as desired, over the double espresso. There is no correct ratio, but try one part espresso to four parts water to start with, and add more if you prefer.

3. If you prefer, you could remove the crema with a spoon – some like this because it results in a cleaner, less bitter-favoured coffee. You can remove the crema before or after adding the water – both are valid methods.

AMERICANOS RETAIN THE TEXTURE FROM THE OILS AND SOLUBLES OF THE ESPRESSO BUT SOFTEN THE BREW INTENSITY

TIPS
- An alternative method is to fill the cup with hot water first, leaving room for two shots/50ml (1 1⁄2 oz) of espresso. This helps to keep the crema floating on the surface which some prefer for presentation.

- If you’re not sure how strong to make it, serve the water in a jug on the side and fill the cup half to three-quarters full, tasting and adding more if desired. This is a great way to make a long cup of coffee using your espresso machine.

How to Make Classic Cortado Espresso Drinks

It consists of a shot of espresso “cut” with equal parts of warm milk.

Equipment
- Espresso brewing device
- Milk frother or a whisk and a glass

Instructions

1. Pour the espresso into a mug.

2. Place the milk in a wide glass or glass jar and microwave for 20 to 30 seconds until it is very hot but not boiling, watching it carefully. If you have a food thermometer, aim for between 115°F and 125°F.

3. Using a milk frother, froth the milk only until you have a very light froth, about 10 seconds.

4. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed.

5. Pour the milk into the espresso.

How to Make Classic Cubano Espresso Drinks

Espresso with salt, double sugar, honey, brown sugar, cayenne, etc.

Equipment
- Espresso brewing device
- Milk frother or a whisk and a glass

Instructions

1. Pour the espresso into a mug and add the sugar.

2. Place the half-and-half in a wide glass or glass jar and microwave for 20 to 30 seconds until it is very hot but not boiling.

Alternatively, heat the milk in a saucepan over medium heat for about 5 minutes until very hot but not boiling, watching it carefully.

1. Using a milk frother, froth the half-and-half until you don't see any bubbles and you have a medium-thick froth, 20 to 30 seconds.

2. Swirl the glass and lightly tap it on the counter repeatedly to pop the larger bubbles. Repeat this step as needed.

3. Using a spoon to hold back the foam, pour the half-and-half into the espresso. Spoon the remaining foam on top.

4. Sprinkle on a pinch of sea salt to finish.

TIPS
If you’re brave, switch out the raw sugar for cayenne pepper for a spicy twist!

How to Make Classic Red Eye Espresso Drinks

It is simply an entire cup of coffee with a double shot of espresso added.

Equipment
- Espresso brewing device
- Coffee brewing device

Instructions

1. In a mug, combine the espresso and coffee.

2. Enjoy it black or add cream and sugar to taste.

TIPS
- If you can brew both the espresso and coffee at the same time, that is ideal, so one does not cool.

- However, if you have to do one at a time, make the espresso first, then the coffee so your drink stays warm longer.