Although coffee all starts from the same bean, the variety of brewing methods that have expanded throughout the generations have created a variety of new flavours, textures and aromas, creating unique experiences,
In this blog, we’ll break down the 16 most popular types of coffee enjoyed the world over.
A renowned Italian coffee, Cappuccino is an espresso-based beverage. It consists of a 1:1:1 ratio of espresso, steamed milk and foamed milk and will be a staple of every coffee shop. When brewed by a skilled barista, the steamed milk and foamed milk will form layers over the espresso instead of blending into it. It is for this reason that cappuccinos are stronger than many of their other counterparts.
Although some think lattes originate from Italy, it was in fact an American that created the latte. A latte begins with the same base as a cappuccino – a single or double shot of espresso. This espresso is shot is then combined with steamed milk to create a creamy, foamy beverage that has a more subtle espresso taste than a cappuccino. Typically, the ratio between espresso and steamed milk in a latte is 1:2.
With its roots in Spain’s Basque County, the Cortado was named after the Spanish verb ‘cortar’, meaning ‘to cut’. Think of a cortado as a shrunken cappuccino. The ratios remain the same, but the volumes do not.
With equal parts milk and espresso, this drink is a very balanced coffee with only a small amount of milk, which allows the flavours of the espresso to shine through. Cortados are typically served in a small metal or glass tumblers.
The mocha beans were famous for having a green and yellow tint compared to their brown-coloured counterparts. The modern mocha as we know it today comes from a drink called bicerin, which was popular in 18th century Italy.
Even today, mocha is made from similar layers of espresso, milk, and chocolate. The chocolate can be dark, milk, or white and can be added in various forms, including as powder, syrup or even as melted chocolate.
Raf originated in Russia in the mid-1990s when Rafael Timerbaey walked into a Coffee Bean outlet asking for a "good cup of coffee with milk". Taking his simple request in good spirit, the barista steamed together a concoction of cream, 2 tablespoons of sugar, and a shot of espresso.
The drink became such a hit with Rafael (and other patrons), that Coffee Bean simply added the drink to its menu and named it Raf after its creator. Many baristas have experimented with this drink to come up with the perfect formula: This concluded to a shot of espresso, a tablespoon each of plain sugar, vanilla sugar, and then a splash of cream.
Some coffee shops also add syrups and spices to the creamy coffee, and a certain Lavender Raf is particularly popular.
Like a cappuccino, macchiato has a higher ratio of espresso to milk. Macchiatos are known as boosters for the afternoon, as opposed to a pick me up in the morning. Comparable only to straight-up espresso in its intensity, macchiato gets its name from the Italian word for stained or marked.
Macchiato consists of a shot of espresso with just a dash of milk to mellow its intensity.
To make iced coffee, saturated grounds are cooled with the help of ice. Cold brew, however, is one of the rare exceptions that does not use hot water or ice to brew. The cold brewing technique can be dated back to the 1600s when people in Kyoto, Japan, steeped tea in cold water. Soon after, Dutch trading ships swapped the tea with coffee to find a way of brewing the beverage without the use of open fire.
Today, cold brew is made by steeping coffee grounds in cold or room temperature water for at least 12 hours. Over time, the caffeine, oil, and sugar from the grounds seep into the water to produce a refreshing coffee that is smooth in taste.
Nitro-latte is a beverage infused with nitrogen (hence the name), which transforms the drink from a hot, milky drink into a rich, creamy, and often times chilled drink.
Nitrogen, a clear odourless and tasteless gas, has been used to preserve food and drink products for years now. More notably, brewers have used it to transform the taste and texture of beer, creating smoother, sweeter and silkier heads of foam.
Interest in this method has slowly grown in the coffee industry. Some believe nitro-lattes were invented in 2012-2013, by either the Cuvee Coffee company or the Stumptown Coffee Roasters.
Turkish coffee is brewed in a unique metal pot with a long handle called a ‘Cezve’. Instead of a flame or electric machine, coffee is let to boil over hot sand until it just about spills. This drink couples well with Lokum, or Turkish delight.
This coffee is unfiltered meaning there’s usually a good amount of coffee grounds still at the bottom of the cup. The grounds are left behind in the cup are upturned onto the saucer. According to fal — a traditional method of fortune-telling — the shape that the grounds take on the saucer can tell a lot about your future!
Long Black coffee only consists of espresso and water. Some often mistake a Long Black for an Americano but the preparation of each drink is different. To make an Americano, hot water is added to a shot of espresso. However, to make a long black, a shot of espresso is added to a cup already filled with hot water.
The difference in preparation means that a long black has considerably more crema — the lovely layer of froth atop an espresso — than Americano does. The crema gives the long black a creamier mouthfeel.
It may sound much like a Latte, but the flat white is usually served in a mug than a glass. Flat Whites have a higher proportion of espresso to milk. A significant difference between the two drinks is that unlike the steamed milk used to make a latte, a flat white using a type of finely textured steamed milk called micro-foam.
With the name ‘Frappuccino’ being copyrighted by Starbucks, it doesn’t stop many coffee shops creating the much-loved ice-blended beverage. Although espresso-based alternatives are widely available, to date the classic frappé is still made with good ol' Nescafé instant coffee powder, water, and sugar. The mix is either shaken or blended until frothy, then served over ice.
A ristretto is an espresso that’s been ‘cut short’. This coffee’s flavour is different to standard espresso shots. These shots are made with just 15-20 milliliters of water, so if asking a barista to substitute your espresso with ristretto, keep in mind that your drinks will either be less full or you'll need double the shots pulled.
This warming, boozy drink was first concocted in 1943 by Joe Sheridan, an airport chef who brewed up the cocktail one stormy winter night for misplaced travelers whose flight had been redirected to his small Limerick, Ireland airport (via San Francisco Travel).
After that, the Irish coffee is now a permanent member of the cozy cocktail classics. To make a proper, delicious Irish coffee, use two parts fresh-brewed coffee (a pour-over would be great for this drink), one part blended Irish whiskey, demerara sugar to your desired sweetness, and a thick blanket of runny whipped cream on top.
Americanos were first created for WWII soldiers due to the American military being stationed in Italy and weren’t keen on the strong Italian espresso. Although both black coffee and Americanos both only use coffee and water, Americanos are made with espresso — a type of concentrated coffee that requires high water pressure and dark roast, finely-ground beans.
In hot Americanos, the espresso shot is poured over a mug of hot water. This means the first sips are strongest in coffee taste and full of luscious crema for a smooth and full-bodied mouthfeel.
This elegant indulgence is a product of swanky '80s-era London Soho, where history says a bartender wanted to impress a future supermodel that requested a cocktail made with coffee.
Liquor recommends making the espresso martini by combining two ounces of vodka (Grey Goose is a popular top-shelf choice), one-half ounce of coffee liqueur, one ounce of espresso (or cold brew concentrate if espresso isn't available to you), and one-half ounce of simple syrup in a shaker filled with ice. After a hearty shake, strain your martini into a chilled glass and garnish with coffee beans. Simple and sophisticated, with a caffeine-packed espresso punch.