Coffee Recipes and Espresso Drink Guide

Browse classic espresso drinks, compare milk levels, coffee strength, ratios, cup sizes, and find the right coffee recipe for the moment.

• Espresso (Espresso only, 60–90 ml serving cup) — A concentrated coffee brewed under pressure, with an intense flavour and rich body. This house recipe uses a double basket: 18 g of coffee for about 36 g of espresso.
• Doppio (Double espresso, 50-70 ml) — Doppio means double espresso. This uses the same double-basket preparation as the Baristalog espresso house recipe. Measure the yield by weight; crema makes volume unreliable.
• Ristretto (Espresso only, 20-30 ml) — A ristretto is a shorter, more concentrated espresso. It is often heavier in body and can taste sweeter and less diluted.
• Lungo (Espresso only, 50-90 ml) — A lungo is a longer espresso made with more water passing through the coffee. It is larger and lighter than espresso, though sometimes slightly more bitter.
• Espresso Con Panna (Espresso + whipped cream, 60-90 ml) — Espresso topped with a spoon of whipped cream. The cream softens the intensity without turning it into a full milk drink.
• Americano (Espresso + hot water, 150-240 ml) — Espresso diluted with hot water for a longer, less concentrated drink.
• Freddo Americano (Espresso + cold water + ice, 200-250 ml) — A chilled Americano. Espresso is poured over ice and topped with cold water for a light, refreshing coffee.
• Long black (Hot water + espresso, 150-200 ml) — A long black is similar to an Americano, but the espresso is poured over the hot water rather than the other way around. This usually preserves more crema and a bolder texture.
• Macchiato (Espresso + a small amount of milk foam, 30-60 ml) — Espresso topped with a small amount of milk or milk foam.
• Gibraltar (Double espresso + steamed milk, 120-150 ml) — A small milk coffee similar to a cortado, traditionally served in a Gibraltar glass.
• Marocchino (Espresso + cocoa + milk foam, 60-90 ml) — An Italian espresso drink layered with cocoa and milk foam. Sweet, compact, and slightly chocolatey.
• Cortado (Espresso + steamed milk, Approximately 80–100 ml) — A cortado is an espresso balanced with a small amount of warm milk, usually close to a 1:1 ratio. It reduces acidity and intensity while keeping a strong coffee taste.
• Piccolo latte (Ristretto or espresso + steamed milk, 80-120 ml) — A piccolo latte is a small milk coffee made with espresso and a little textured milk. It is similar to a cortado but often slightly milkier and softer.
• Flat white (Double espresso + steamed milk, 150-180 ml) — A flat white is an espresso-based milk drink with a relatively high coffee-to-milk ratio and very smooth microfoam. It is stronger than a latte and usually more velvety than a cappuccino.
• Breve (Double espresso + steamed half-and-half, 200-250 ml) — Espresso with steamed half-and-half instead of milk, giving it a thicker, creamier texture.
• Café Bombón (Espresso + sweetened condensed milk, 60-90 ml) — A Spanish espresso with sweetened condensed milk. Very sweet, rich, and served layered in a small glass.
• Cappuccino (Espresso + steamed milk + foam, 150-180 ml) — Espresso with steamed milk and a thicker layer of foam than a latte or flat white. Proportions vary between cafés.
• Latte (Espresso + lots of steamed milk + light foam, 220-350 ml) — A latte is an espresso drink with a larger amount of steamed milk and a light layer of foam. It is mild, creamy, and less intense than cappuccino or flat white.
• Spanish Latte (Espresso + condensed milk + steamed milk, 200-250 ml) — Espresso with sweetened condensed milk and steamed milk. Sweeter and richer than a regular latte.
• Affogato (Double espresso + vanilla ice cream (+ optional liqueur), 120-150 ml) — A scoop of vanilla ice cream drowned in a shot of hot espresso. Italian for "drowned", the affogato sits between dessert and coffee — the espresso melts the ice cream into a rich, bittersweet sauce.
• Latte macchiato (Steamed milk + espresso + foam, 220-350 ml) — A latte macchiato is mostly milk stained with espresso. It is milk-forward and visually layered when prepared in a glass.
• Latte Inferno (Double espresso + steamed milk + cocoa + cinnamon + chili, 240-300 ml) — A spicy latte with espresso, steamed milk, and a warming mix of cinnamon, chili, and cocoa. Bold and dessert-like.
• Mocha (Espresso + chocolate + steamed milk, 220-350 ml) — A mocha is a latte with chocolate added. It combines espresso, milk, and chocolate into a sweeter, dessert-like coffee drink.
• V60 / Pour-over (Ground coffee + hot water + paper filter, Approximately 210 ml) — A manual filter brew where hot water is poured slowly over ground coffee in a cone dripper. The paper filter produces a very clean, clear cup that lets origin character and acidity come through.
• Chemex (Ground coffee + hot water + Chemex filter, Approximately 420 ml (2 cups)) — A pour-over brewed with a thick Chemex paper filter. It retains much of the sediment and oils, producing a clear cup with a relatively light body.
• Kalita Wave (Ground coffee + hot water + Kalita Wave filter, Approximately 195–325 ml) — A pour-over brewed in a flat-bottomed dripper with three small drain holes and a ridged paper filter.
• Batch Brew (Medium-ground coffee + hot water + paper filter, 500-1500 ml (2-8 cups)) — A drip machine heats water and passes it through ground coffee in a filter, brewing several cups at once.
• AeroPress (filter style) (Ground coffee + hot water + paper filter, Approximately 180 ml before dilution) — An upright AeroPress recipe for a clean, filter-style cup in about 2–3 minutes. Adjust grind, steep time or dilution to your taste.
• AeroPress (inverted) (Ground coffee + hot water + paper filter, See upright AeroPress) — A commonly discussed variation that turns the brewer upside down. For a more secure home routine, Baristalog recommends the upright method with the AeroPress (filter style) recipe.
• V60 Switch (Ground coffee + boiling water + paper filter, approx. 200 ml) — Coffee steeps in the V60 Switch with the valve closed, then drains through a paper filter when the valve opens.
• Clever Dripper (Ground coffee + hot water + paper filter, 250-300 ml) — An immersion brewer with a paper filter. Coffee steeps in the brewer, then drains when the release valve opens.
• Siphon / Vacuum Pot (Ground coffee + hot water + siphon filter, 250-300 ml) — Water rises into an upper chamber to steep with coffee, then the brewed liquid returns through a filter to the lower chamber.
• V60 Switch — competition recipe (Ground coffee + hot water + paper filter, Approximately 205 ml) — Ole Kristian Boen used this Switch recipe at the 2021 World Brewers Cup. It alternates between open and closed valve in three controlled pours, producing a structured cup that emphasises body and sweetness — well suited to complex or naturally processed coffees.
• Moka Pot (Moka-ground coffee to fill your basket + water below the safety valve, 60-180 ml depending on pot size) — Strong stovetop coffee made by pushing hot water through ground coffee using steam pressure. The result is bold, rich, and closer to espresso in intensity than most filter methods — though not a true espresso.
• Turkish Coffee (Very finely ground coffee + cold water, 60-80 ml) — Very finely ground coffee simmered slowly in a small pot called a cezve or ibrik. The grounds are not filtered — they settle at the bottom of the cup. The result is thick, intense, and traditionally served with sugar added during brewing.
• Vietnamese Iced Coffee (Dark-roasted ground coffee + boiling water + sweetened condensed milk + ice, 200-250 ml over ice) — Ca Phe Sua Da combines strong coffee brewed through a Vietnamese phin filter with sweetened condensed milk and ice.
• AeroPress Concentrate (Ground coffee + hot water, 80-100 ml straight; 160-200 ml diluted) — A short, strong AeroPress recipe that produces a concentrated, shot-like result with a smooth texture. Drink as-is for an intense cup, or dilute with hot water to make a long black-style drink.
• French Press (Coarsely ground coffee + hot water, Approximately 420 ml (2 cups)) — A full-immersion brew where coarsely ground coffee steeps in hot water for 4 minutes before a metal mesh plunger separates the grounds. The result is rich, full-bodied and slightly textured.
• Cold Brew (Coarsely ground coffee + cold water, 200-350 ml over ice) — Ground coffee steeped in cold water for 12-24 hours. No heat is used, which produces a smooth, low-acid coffee with natural sweetness and very little bitterness.
• Cold Brew Concentrate (Coarsely ground coffee + cold water (dilute before serving), 200-350 ml after dilution, over ice) — A concentrated cold brew for dilution with water or milk before serving. One batch makes multiple drinks. Keep refrigerated and make small batches for prompt use.
• Iced Pour-over (Ground coffee + hot water + ice, 250-350 ml over ice) — Hot filter coffee brewed directly over ice. The ice chills and dilutes the coffee as it brews.
• Iced Latte (Double espresso + cold milk + ice, 300-400 ml) — Espresso poured over ice and cold milk. The melting ice gradually dilutes the drink.
• Frappé (Instant coffee + cold water + ice (+ optional milk), 250-350 ml over ice) — A Greek iced coffee made by shaking instant coffee with water and sugar to create a thick foam, then served over ice.
• Freddo Espresso (Double espresso + ice, 120-180 ml over ice) — A Greek iced espresso: double espresso shaken with ice to create a smooth foam, then poured over ice.
• Freddo Cappuccino (Freddo espresso + cold milk foam, 180-220 ml over ice) — Freddo espresso topped with cold, frothed milk. Creamy and refreshing, but still espresso-forward.
• Espresso Martini (Double espresso + vodka + coffee liqueur + ice, 120-150 ml) — A classic coffee cocktail made with espresso, vodka, and coffee liqueur. Strong, smooth, and best served cold.
• Espresso Tonic (Double espresso + tonic water + ice, 200-250 ml) — Espresso poured over cold tonic water for a carbonated drink with both coffee and quinine bitterness.
• Shakerato (Double espresso + ice (+ optional simple syrup), 80-100 ml strained) — An Italian iced espresso, shaken with ice until cold and frothy, then strained into a chilled glass.
• Kaffepunch (Strong coffee + spirit + sugar, 150-200 ml) — A Scandinavian coffee punch: hot coffee mixed with spirit and sugar. Traditionally served warm in small cups.
• Karsk (Strong coffee + spirit, 150-200 ml) — A Norwegian coffee-and-moonshine drink. Strong black coffee with a generous pour of clear spirit.

For brewing technique behind these drinks, see the coffee guides.