Have you ever walked into a cafe, looked at the menu and gotten a bit confused? I know I have! For people who aren’t yet at “sommelier” level in their coffee journey, this article explains the most popular types of coffee made from espresso.
Types of Espresso
 | Caffe macchiato (Italian word meaning mottled) Espresso coffee 1 ounce (25-30ml) with a dash of frothed milk in a small cup 1.6 – 2 ounce (50-60ml). |
 | Cappuccino One of the better known Coffee Drink Recipes is the cappuccino and consists of espresso 1 ounce (25-30ml), which is then topped with frothed hot milk in a 5 ounce (150ml) tall glass or mug. The name stems probably from the Capuchin friars meaning “small cap” and refers to the perfect shade of brown color of their habits. |
 | Caffe corretto (from the Italian meaning corrected or proper). Here an espresso is “corrected” with a shot of grappa brandy. Hence the name. |
 | Caffe latte This milk coffee is often drunk for breakfast in a tall glass or mug. It consists of a double espresso topped with hot milk. Frothed milk is seldom use. |
 | Caffe lungo (from the Italian word meaning long or stretched). An “extended” espresso using twice the amount of water for the same amount of coffee, therefore stretched. |
 | Caffe ristretto (ital. limited, restricted). This is a very concentrated, extra strong espresso, using very little water. |
 | Latte macchiato One of the most popular Coffee Drink Recipesis served in a tall glass the espresso is also an ingredient in this drink which consists of three layers. The bottom layer is hot milk (two-thirds), a top layer of frothed milk (one-third) and an espresso poured through the milk froth. As the fat in the milk has a higher density than espresso, the coffee floats on the milk. |
 | Caffe Americano An espresso mixed with the same or double amount of hot water. The general opinion is that this method replaces the filtered coffee. |
 | Caffe freddo (ital. for cold) Strongly sweetened, with ice-cold water and stretched espresso, usually served only in the summer months in Italian bars. |
 | Cortado (from the Spanish cortar, meaning cut or clipped) In this Spanish version you drink espresso clipped with very little warm milk, added to reduce the acidity. It is normally served in 2 ounce (60 ml) glasses with frothed milk. There are, however, numerous local variations, where smaller cups and evaporated milk is used. This form is very popular in Spain, Portugal and Latin America. |
 | Carajillo (from Spanish coraje, meaning courage) Traditionally this coffee was drunk by laborers with anisette before going to work. The Carajillo is served in a glass mixed, depending on the region and taste, with alcohol such as brandy, rum, Orujo, whiskey or anise. |
 | Cafe con hielo This is also a spanish variety meaning” with ice”. The coffee is served hot in a cup or glass along with a tall glass of ice cubes. The espresso is sweetened according to taste and then poured into the glass of ice. |
 | Bombon Another spanish speciality. This coffee drink speciality is served hot in a small glass. In place of milk as in the Cartado, it is filled up slowly with the Spanish, very sweet condensed milk. This creates a layer of sweet condensed milk on a layer of bitter coffee, hence the name bombon (chocolate). |
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