Classic Espresso-Based Coffees
Discover the foundation of coffee culture with these classic espresso-based recipes
Espresso
A concentrated coffee beverage brewed by forcing hot water through finely-ground coffee beans.
Ingredients:
- 7-9 grams of finely ground coffee beans
- 30 ml of water (heated to 90-96°C)
Directions:
- Grind coffee beans to a fine consistency
- Portion 7-9 grams of coffee into the portafilter
- Tamp the grounds evenly and firmly
- Lock the portafilter into the espresso machine
- Brew for 25-30 seconds until you have 30 ml of espresso
- Serve immediately in a preheated espresso cup
Ristretto
A "restricted" shot of espresso, using less water for a more concentrated flavor.
Ingredients:
- 7-9 grams of finely ground coffee beans
- 15-20 ml of water (heated to 90-96°C)
Directions:
- Grind coffee beans to a fine consistency
- Portion 7-9 grams of coffee into the portafilter
- Tamp the grounds evenly and firmly
- Lock the portafilter into the espresso machine
- Brew for 15-20 seconds until you have 15-20 ml of ristretto
- Serve immediately in a preheated espresso cup
Doppio (Double Espresso)
A double shot of espresso, perfect for those who need an extra caffeine boost.
Ingredients:
- 14-18 grams of finely ground coffee beans
- 60 ml of water (heated to 90-96°C)
Directions:
- Grind coffee beans to a fine consistency
- Portion 14-18 grams of coffee into the portafilter
- Tamp the grounds evenly and firmly
- Lock the portafilter into the espresso machine
- Brew for 25-30 seconds until you have 60 ml of doppio
- Serve immediately in a preheated espresso cup
Lungo
A long-pull espresso, using more water for a milder taste than a standard espresso.
Ingredients:
- 7-9 grams of finely ground coffee beans
- 50-60 ml of water (heated to 90-96°C)
Directions:
- Grind coffee beans to a fine consistency
- Portion 7-9 grams of coffee into the portafilter
- Tamp the grounds evenly and firmly
- Lock the portafilter into the espresso machine
- Brew for 40-50 seconds until you have 50-60 ml of lungo
- Serve immediately in a preheated espresso cup
Americano
Espresso diluted with hot water, creating a similar strength to drip coffee but with a different flavor profile.
Ingredients:
- 1 shot of espresso (30 ml)
- 90-120 ml of hot water
Directions:
- Brew a shot of espresso
- Heat water to just below boiling (90-96°C)
- Fill a cup with hot water
- Pour the espresso shot over the hot water
- Stir gently and serve immediately
Cappuccino
A classic Italian coffee drink with equal parts espresso, steamed milk, and milk foam.
Ingredients:
- 1 shot of espresso (30 ml)
- 30 ml of steamed milk
- 30 ml of milk foam
- Cocoa powder or cinnamon for dusting (optional)
Directions:
- Brew a shot of espresso into a cappuccino cup
- Steam milk until it reaches 65-70°C, creating microfoam
- Pour the steamed milk over the espresso
- Spoon the milk foam on top
- Dust with cocoa powder or cinnamon if desired
- Serve immediately
Latte
A creamy coffee drink made with espresso and a large amount of steamed milk, topped with a small layer of foam.
Ingredients:
- 1 shot of espresso (30 ml)
- 150-180 ml of steamed milk
- 5-10 ml of milk foam
- Syrup or flavoring (optional)
Directions:
- If using syrup, add it to the cup first
- Brew a shot of espresso into the cup
- Steam milk to 65-70°C with microfoam
- Pour the steamed milk over the espresso
- Spoon a small amount of foam on top
- Serve immediately
Flat White
A coffee drink with espresso and microfoam, originating from Australia/New Zealand.
Ingredients:
- 1-2 shots of espresso (30-60 ml)
- 120-150 ml of steamed milk with microfoam
Directions:
- Brew 1-2 shots of espresso into a small cup
- Steam milk to 65-70°C, creating velvety microfoam
- Pour the steamed milk over the espresso
- The drink should have a thin layer of microfoam on top
- Serve immediately
Cortado
A Spanish coffee drink with equal parts espresso and gently steamed milk.
Ingredients:
- 1 shot of espresso (30 ml)
- 30 ml of steamed milk
Directions:
- Brew a shot of espresso into a small glass
- Gently steam milk to 65-70°C without creating much foam
- Pour the steamed milk over the espresso
- The drink should have minimal foam
- Serve immediately
Macchiato (Espresso Macchiato)
An espresso "stained" with a small amount of milk foam.
Ingredients:
- 1 shot of espresso (30 ml)
- A dollop of milk foam
Directions:
- Brew a shot of espresso into a small cup
- Froth a small amount of milk to create foam
- Spoon a small dollop of foam onto the center of the espresso
- Serve immediately
Latte Macchiato
A milk-based drink "stained" with espresso, layered with foam, milk, and espresso.
Ingredients:
- 1 shot of espresso (30 ml)
- 150-180 ml of steamed milk
- 30 ml of milk foam
Directions:
- Froth milk to create a layer of foam
- Steam the remaining milk
- Pour the steamed milk into a tall glass
- Spoon the foam on top of the milk
- Slowly pour the espresso shot through the foam
- This creates distinct layers of foam, milk, and espresso
- Serve immediately
Mocha (Caffè Mocha)
A chocolate-flavored variant of a latte, combining espresso, chocolate, and steamed milk.
Ingredients:
- 1 shot of espresso (30 ml)
- 150 ml of steamed milk
- 20-30 ml of chocolate syrup or cocoa powder
- Whipped cream (optional)
- Chocolate shavings or cocoa powder for garnish (optional)
Directions:
- Add chocolate syrup or cocoa powder to the bottom of a mug
- Brew a shot of espresso over the chocolate
- Stir to combine the espresso and chocolate
- Steam milk to 65-70°C
- Pour the steamed milk over the espresso-chocolate mixture
- Top with whipped cream if desired
- Garnish with chocolate shavings or cocoa powder
- Serve immediately
Affogato
A simple Italian dessert-like coffee drink with vanilla gelato "drowned" in espresso.
Ingredients:
- 1-2 scoops of vanilla gelato or ice cream
- 1 shot of hot espresso (30 ml)
- Optional toppings: chocolate shavings, crushed amaretti cookies
Directions:
- Place 1-2 scoops of vanilla gelato in a glass or dessert bowl
- Brew a shot of hot espresso
- Immediately pour the hot espresso over the gelato
- Add optional toppings if desired
- Serve immediately with a spoon
Con Panna (Espresso with whipped cream)
An espresso topped with a dollop of whipped cream, creating a delightful contrast of temperatures and textures.
Ingredients:
- 1 shot of espresso (30 ml)
- 1-2 tablespoons of whipped cream
- Cocoa powder or chocolate shavings for garnish (optional)
Directions:
- Brew a shot of espresso into a small cup
- Whip cream until soft peaks form
- Place a dollop of whipped cream on top of the espresso
- Sprinkle with cocoa powder or chocolate shavings if desired
- Serve immediately
Red Eye (Coffee + Espresso)
A strong coffee drink made by adding a shot of espresso to a cup of drip coffee.
Ingredients:
- 180-240 ml of drip coffee
- 1 shot of espresso (30 ml)
Directions:
- Brew a cup of drip coffee
- Brew a shot of espresso
- Pour the espresso shot into the cup of drip coffee
- Stir gently to combine
- Serve immediately
Black Eye (Double Espresso in coffee)
An extra strong coffee drink made by adding two shots of espresso to a cup of drip coffee.
Ingredients:
- 180-240 ml of drip coffee
- 2 shots of espresso (60 ml)
Directions:
- Brew a cup of drip coffee
- Brew two shots of espresso
- Pour both espresso shots into the cup of drip coffee
- Stir gently to combine
- Serve immediately
Dead Eye (Triple shot in coffee)
An extremely strong coffee drink made by adding three shots of espresso to a cup of drip coffee.
Ingredients:
- 180-240 ml of drip coffee
- 3 shots of espresso (90 ml)
Directions:
- Brew a cup of drip coffee
- Brew three shots of espresso
- Pour all three espresso shots into the cup of drip coffee
- Stir gently to combine
- Serve immediately
Gibraltar (similar to cortado, USA version)
An American version of the cortado, typically served in a Gibraltar glass with equal parts espresso and textured milk.
Ingredients:
- 2 shots of espresso (60 ml)
- 60 ml of steamed milk with microfoam
Directions:
- Brew two shots of espresso into a Gibraltar glass
- Steam milk to 65-70°C, creating velvety microfoam
- Pour the steamed milk over the espresso
- The drink should have a thin layer of microfoam on top
- Serve immediately
Piccolo Latte
A small latte with a single shot of espresso and a small amount of textured milk, served in a small glass.
Ingredients:
- 1 shot of espresso (30 ml)
- 60-90 ml of steamed milk with microfoam
Directions:
- Brew a shot of espresso into a small glass
- Steam milk to 65-70°C, creating velvety microfoam
- Pour the steamed milk over the espresso
- The drink should have a thin layer of microfoam on top
- Serve immediately
Breve (Latte made with half & half)
A creamy variation of a latte made with half-and-half instead of regular milk.
Ingredients:
- 1 shot of espresso (30 ml)
- 120-150 ml of steamed half-and-half
- 5-10 ml of foam from half-and-half
- Syrup or flavoring (optional)
Directions:
- If using syrup, add it to the cup first
- Brew a shot of espresso into the cup
- Steam half-and-half until it reaches 65-70°C
- Pour the steamed half-and-half over the espresso
- Spoon a small amount of foam on top
- Serve immediately
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