Espresso Drinks Guide

Espresso is the foundation for a wide range of coffee drinks, many of which differ only slightly in how they are prepared and combined.

Names like flat white, cappuccino, and cortado are often used interchangeably, yet each has its own balance of espresso, milk, and texture.

For simplicity, it helps to standardise one key element: a single shot of espresso is typically around 30ml (1 oz). From there, most drinks are built by adjusting how much water or milk is added.

In practice, most espresso drinks are built from the same core elements — a shot of espresso, hot water, or steamed milk. Small changes in proportion and preparation create noticeable differences in taste, strength, and overall feel.

This guide keeps things simple by focusing on the most common drinks and what sets them apart, helping you understand how they are made and how to recreate them at home.The ratios given below are a general guide rather than strict rules, and can be adjusted depending on taste and cup size.

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Espresso

A single shot of espresso is typically around 30ml (1 oz) and a ‘doppio’ is italian for ‘double’, which is about 60ml (2 oz), although this can vary slightly depending on how the espresso is dialled in.

It’s concentrated, full-bodied, and typically served in small amounts. The flavour should be balanced — not overly sour or bitter — with some natural sweetness and a smooth finish.

Americano

An Americano is made by adding hot water to espresso.

This creates a longer, less intense drink while keeping the core espresso flavour. It’s often chosen as an alternative to filter coffee, with a lighter body but similar volume.

Ratio: 1 espresso : 2–4 water

Flat White

A flat white combines espresso with a small amount of steamed milk.

The milk should be smooth and finely textured, blending fully with the espresso rather than sitting on top. The result is a relatively strong coffee with a creamy, balanced mouthfeel.

Ratio: 1 espresso : 3–4 milk

Cappuccino

A cappuccino is made with espresso, steamed milk, and a thicker layer of foam.

Compared to a flat white, it has more air incorporated into the milk, giving it a lighter, slightly frothier texture while still maintaining a balance between coffee and milk.

Ratio: 1 espresso : 4–5 milk (with more foam)

Latte

A latte uses more milk than a flat white or cappuccino.

This creates a softer, more diluted coffee flavour, with a smooth texture and a thin layer of foam on top. It’s often the most approachable milk-based drink.

Ratio: 1 espresso : 5–6 milk

Cortado

A cortado is equal parts espresso and lightly textured milk.

The milk is used to reduce acidity and soften the espresso, without adding too much volume. The result is a short, balanced drink with a smooth, integrated texture.

Ratio: 1 espresso : 1 milk

Macchiato

A macchiato (italian for ‘stain’) is an espresso “stained” with a small amount of milk.

Rather than blending the two, the milk sits lightly on top, softening the intensity slightly while keeping the espresso as the dominant flavour.

Ratio: 1 espresso : small amount of milk (≈ 1:0.2–0.5)

Mocha

A mocha combines espresso with milk and chocolate.

It’s similar in structure to a latte, but with added chocolate, which softens the coffee and adds sweetness. Add the chocolate to the hot espresso, then add the textured milk. The result is a richer, more dessert-like drink that is still recognisably coffee-based.

Ratio: 1 espresso : 5–6 milk + chocolate (to taste)

Affogato

An affogato is a simple combination of espresso and ice cream.

A shot of hot espresso is poured over a scoop of vanilla ice cream, creating a contrast between hot and cold, bitter and sweet. It sits somewhere between a coffee and a dessert.

Ratio: 1 espresso : 1 scoop ice cream

Something different: Cold brew

Although cold brew isn’t an espresso-based drink, it remains a popular and interesting alternative, offering a different way to enjoy coffee at home.

Instead, coffee is brewed slowly using cold water over an extended period, usually between 12 and 24 hours. This longer contact time allows more of the coffee to be extracted, often resulting in a smoother, less acidic flavour compared to hot brewing methods.

Because the coffee remains in contact with the water for longer, cold brew is often prepared as a concentrate, which can taste stronger and is usually diluted with water or milk before drinking.

Ratio (brew): 1 coffee : 5–8 water (before dilution)

Like espresso, the final result is still influenced by the coffee you choose and how it is ground, so it can be useful to explore both your grinder and coffee bean selection when preparing it.

What coffee to use for cold brew

Cold brew is typically made using coarsely ground coffee, similar in size to a French press grind.

Medium to dark roasts are most commonly used, as they tend to produce a smoother, more rounded flavour with lower acidity. However, lighter roasts can also be used, resulting in a brighter, more delicate profile.

Both blends and single origin coffees can work well. Blends often provide a more balanced and consistent result, while single origin coffees can highlight more distinct flavour characteristics.

A variation of this is nitro cold brew, where the finished coffee is infused with nitrogen gas. This doesn’t increase caffeine content, but it does create a smoother, creamier texture with a soft, cascading appearance when poured.