Here’s a taste of some of our favorite global coffee and espresso drinks.
Try them in your own kitchen to see how coffee is enjoyed around the world.
1-1.5 ounce shot of coffee brewed at high pressure in
20-25 seconds. This method produces a creamy, aromatic layer on the surface—the crema.
0.5-0.7 ounce shot of coffee brewed at high pressure in less than 20 seconds. The result is a shot with less volume, but a very intense flavor that is bolder and with more body than traditional espresso.
2-4 ounce shot of coffee brewed at high pressure for
45-60 seconds. The result is a shot with more volume than a traditional espresso shot and a more bitter flavor.
Literally, a double espresso. This is the standard size for an espresso shot in most coffee houses.
A shot of espresso with hot water added. Similar to drip while retaining the freshness and unique aroma of espresso.
A.k.a. “A Shot in the Dark” A single shot of espresso added to a cup of drip coffee. A doppio added is a “Black Eye” and a triple shot is a “Green Eye.” For the truly hardcore coffee drinker.
A.k.a. Cafecito. Demerera (natural brown) sugar is whipped into a paste with the first drips of a brewing espresso, resulting in the espumita, a carmel-coated foam atop a strong
Brewed coffee resulting from hot water “dripping” through ground coffee that is contained within a filter. Extremely receptive to cream and sugar.
Pressure-brewed coffee, similar to drip, that extracts more flavor and richness and produces little to no tannic acid.
Chilled drip coffee poured over ice. Even better when the ice cubes are made from coffee too, for pure, undiluted deliciousness.
Finely ground coffee boiled in a small pot (called an ibrik) over fire then served in a small cup and sugar added to taste. The grounds are allowed to settle before one drinks.
A French coffee drink consisting of equal parts brewed coffee and steamed milk, served in a cup or bowl.
Heavy cream and chocolate warmed and whisked into coffee or espresso. Topped with whipped cream and cinnamon.
Strong brewed coffee, served in a tall, clear mug, with a sugar cube and a shot of Irish whiskey. Topped with a layer of thick cream.
Spanish beverage that is
one-to-one ratio of coffee and lightly textured steamed milk, served in a glasswithout a handle (requiring the beverage to be cooler than one served in a mug with a handle).
An Austrian and German favorite. Black coffee topped with whipped cream and servedwith a glass of water.
A.k.a. Ying Yong. Hong Kong specialty consisting of
one-to-one ratio of coffee and milk tea.
A.k.a. Vietnamese Iced Coffee. Finely ground dark roast coffee brewed in a metal filter seat atop a glass or cup,
slow-dripped over sweetened condensed milk, then poured over ice.
German dessert coffee beverage consisting of iced coffee, milk, sugar, vanilla ice cream and whipped cream.
Italian for “marked,” an espresso macchiato is a single shot of espresso, marked by a small dollop of frothed milk.
A shot of espresso topped with 1/3 steamed milk and 1/3 frothed milk. Often sprinkled with chocolate or cinnamon.
One shot of espresso topped with two parts steamed milk and a thin layer of frothed milk. A popular base for flavored syrups or honey.
A cup filled with steamed milk and a thin layer of froth, then “marked” with a shot of espresso poured over.
Chocolate sauce melted into a shot of espresso and topped with steamed milk. Finished with a dollop of foam or whipped cream.
An espresso cup coated at the base with chocolate sauce, seasoned with fresh ground pepper and topped with a shot of espresso. Mix before drinking for maximum kick.
Made popular in Valencia, Spain, often served in a glass cup for visual effect. Sweetened condensed milk is poured into freshly brewed espresso in equal ratio. The milk sinks, creating bands of color.
Strong espresso that isfrozen, mixed and re-frozen until a slushy and grainy consistency is acheived. Served ina parfait glass topped with lightly sweetened whipped cream.
Italian for “drowned.” A shot of espresso poured over ice cream or gelato as a dessert. Sometimes jazzed up with a splash of liqueur, such as Frangelico or Amaretto.
“Little Moroccan” is a Turin invention named after the leather whose color it resembles. Espresso poured into a cocoa-dusted espresso cup, topped with frothed milk and more cocoa powder.
Australian and New Zealand beverage prepared with one or two shots of ristretto topped to the brim of cup with steamed microfoam (steamed milk from bottom of frothing pitcher), resulting in a velvety texture with higher volume coffee to milk.
Chai tea electrified with a shot of espresso.