Classic Espresso Drink Recipes: From Americano to Affogato

Once you can pull a decent espresso shot, a whole menu of cafe drinks opens up. Most espresso drinks are surprisingly simple — they are variations on espresso, steamed milk, and foam in different ratios. This guide covers every classic recipe you would find at a coffee shop, plus tips for making each one at home.

All recipes below use a double shot of espresso (18g in, 36g out, 25-30 seconds) as the base. Adjust if you prefer single shots or different ratios.

Straight Espresso Drinks

Espresso

The foundation. A double shot served in a small preheated cup.

• Espresso: 36g (double shot)
• Serving: 2-3 oz demitasse cup
• Notes: Drink within 60-90 seconds. Espresso changes flavor as it cools — try it at different temperatures to find what you prefer.

Ristretto

A “restricted” shot — less water, more concentrated. Tastes sweeter and more intense because fewer bitter compounds extract in the shorter pull.

• Dose: 18g ground coffee
• Yield: 22-27g liquid (roughly 1:1.3 to 1:1.5 ratio)
• Time: 20-25 seconds
• Notes: Grind slightly finer than your normal espresso setting to slow the flow. Ristrettos work especially well with medium-dark roasts.

Lungo

The opposite of ristretto — a “long” pull. More water passes through the puck, extracting more but also diluting the shot. Tastes lighter and sometimes more bitter.

• Dose: 18g ground coffee
• Yield: 54-72g liquid (1:3 to 1:4 ratio)
• Time: 35-45 seconds
• Notes: Grind slightly coarser to allow the longer extraction without over-extracting. Lungos highlight different flavor notes than standard shots.

Doppio

Simply a double shot of espresso. In most modern specialty coffee, this is the standard serving. When someone says “an espresso,” they usually mean a doppio.

• Espresso: Double shot (36g)
• Serving: Standard espresso cup

Milk-Based Drinks

Americano

Espresso diluted with hot water. Closer in body to drip coffee but with espresso’s flavor complexity.

• Espresso: Double shot
• Hot water: 150-200ml (5-7 oz)
• Method: Pull the espresso first, then add hot water. Or add water first and pour espresso on top (called a “long black” in Australian coffee culture) to preserve the crema.
• Notes: Water temperature should be around 80-85C (175-185F), not boiling. Boiling water scorches the espresso and tastes harsh.

Latte (Caffe Latte)

The most popular espresso drink worldwide. Espresso with a large amount of steamed milk and a thin layer of microfoam.

• Espresso: Double shot
• Steamed milk: 200-250ml (7-9 oz)
• Foam: Thin layer (~0.5-1 cm) of microfoam on top
• Serving: 10-12 oz cup or glass
• Method: Pull espresso into cup. Steam milk to 60-65C with minimal stretching (3-4 seconds of air). Pour milk over espresso — this is where you can practice latte art.
• Notes: The large volume of milk means bean choice matters less than in straight espresso. Lattes are forgiving and great for beginners.

Cappuccino

Equal parts espresso, steamed milk, and milk foam. More intense espresso flavor than a latte because less milk dilutes the shot.

• Espresso: Double shot
• Steamed milk: ~60ml (2 oz)
• Foam: ~60ml (2 oz) of thick microfoam
• Serving: 5-6 oz cup (traditional) or 8 oz (modern)
• Method: Pull espresso. Steam milk with more stretching (5-8 seconds of air) to create a thicker layer of foam. Pour over espresso. The thicker foam should hold its shape on top.
• Notes: Traditional Italian cappuccinos use dry, stiff foam. Modern specialty cappuccinos use thick microfoam. Both are valid — try each and see which you prefer.

Flat White

An Australian/New Zealand creation. Similar to a latte but smaller, with a higher espresso-to-milk ratio and very thin microfoam.

• Espresso: Double shot (some use a double ristretto for more intensity)
• Steamed milk: 130-150ml (4.5-5 oz)
• Foam: Very thin — just enough to make the surface glossy
• Serving: 5-6 oz cup
• Method: Pull espresso. Steam milk with minimal stretching (2-3 seconds of air). Pour gently — the thin microfoam creates a glossy white dot in the center.
• Notes: The flat white sits between a cortado and a latte in size and intensity. It is the best drink for tasting your espresso through the milk.

Cortado

Espresso “cut” with a small amount of warm milk. Barely diluted — you taste mostly espresso with milk softening the edges.

• Espresso: Double shot
• Steamed milk: 30-60ml (1-2 oz)
• Foam: Minimal to none
• Serving: 4 oz glass (traditionally a Gibraltar glass)
• Method: Pull espresso. Steam a small amount of milk (just enough to warm it, minimal foam). Pour over espresso.
• Notes: Cortados originated in Spain. The small size means bean quality really shows — use good beans.

Macchiato (Espresso Macchiato)

Espresso “stained” or “marked” with a small amount of milk foam. This is the original macchiato — not the large caramel drinks from chain coffee shops.

• Espresso: Double shot
• Milk: A small dollop (1-2 tablespoons) of steamed milk foam
• Serving: 3 oz demitasse
• Method: Pull espresso. Spoon a small amount of microfoam on top.
• Notes: The macchiato lets you taste the espresso almost straight with just a touch of creaminess. It is one of the purest ways to evaluate your shot quality.

Latte Macchiato

The reverse of an espresso macchiato — milk “stained” with espresso. The espresso is poured into a glass of steamed milk, creating visible layers.

• Steamed milk: 200ml (7 oz), foamy
• Espresso: Single or double shot
• Serving: Tall glass
• Method: Steam milk and pour into a tall glass. Slowly pour the espresso through the foam. It should create a visible layer between the foam and milk.

Iced Espresso Drinks

Iced Americano

The summer staple. Espresso over ice with cold water.

• Espresso: Double shot
• Cold water: 100-150ml (3.5-5 oz)
• Ice: Fill the glass
• Method: Fill a glass with ice. Add cold water. Pull espresso directly over the ice and water.
• Notes: Pulling the espresso over ice instantly cools it and prevents the bitter flavors that develop when hot espresso sits and slowly cools.

Iced Latte

• Espresso: Double shot
• Cold milk: 200ml (7 oz)
• Ice: Fill the glass
• Method: Fill a glass with ice. Pour cold milk over ice. Pull espresso and pour over the milk.
• Notes: No steaming needed. Cold milk straight from the fridge works perfectly. This is the easiest milk drink to make.

Espresso Tonic

A refreshing summer drink that has become a specialty coffee staple. The bitterness of espresso and the bitterness of tonic water balance each other surprisingly well.

• Espresso: Double shot, cooled slightly or pulled over ice
• Tonic water: 150-200ml (5-7 oz) of quality tonic (Fever Tree or Q Tonic recommended)
• Ice: Fill the glass
• Method: Fill a glass with ice. Pour tonic water. Slowly pour espresso over the back of a spoon to create layers. Optionally add a slice of orange or lemon.
• Notes: Use a fruity, lighter roast espresso for this. Dark roasts can taste muddy with tonic.

Dessert Espresso Drinks

Affogato

Perhaps the simplest and most satisfying espresso dessert. A scoop of ice cream “drowned” in espresso.

• Espresso: Double shot, freshly pulled
• Gelato/Ice cream: 1 scoop of vanilla (or flavor of your choice)
• Method: Place a scoop of quality vanilla gelato or ice cream in a small bowl or glass. Pull a fresh double shot directly over it. Serve immediately with a spoon.
• Notes: Use good vanilla ice cream — the quality shows. The contrast of hot espresso and cold ice cream is the entire point.

Mocha (Caffe Mocha)

Essentially a chocolate latte. Espresso, chocolate, and steamed milk.

• Espresso: Double shot
• Chocolate: 1-2 tablespoons of good cocoa powder or chocolate sauce
• Steamed milk: 180-200ml (6-7 oz)
• Method: Mix cocoa powder or chocolate sauce with the espresso until dissolved. Steam milk as for a latte. Pour steamed milk over the espresso-chocolate mixture.
• Notes: Use quality cocoa powder (Valrhona, Guittard) for a more refined flavor. Chocolate syrup from a squeeze bottle works but tastes more like a chain coffee shop drink.

Flavor Additions and Syrups

Simple Syrup

The base for most flavored drinks. Equal parts sugar and water, heated until dissolved, then cooled.

• 1:1 ratio: 100g sugar + 100ml water
• Rich syrup (2:1): 200g sugar + 100ml water — thicker, sweeter, lasts longer
• Stores in the fridge for 2-4 weeks

Common Flavors

• Vanilla: Add 1 tsp vanilla extract per cup of simple syrup, or split and scrape a vanilla bean into the warm syrup.
• Caramel: Heat sugar in a pan until it melts and turns amber. Carefully add water (it will bubble violently). Stir until smooth.
• Hazelnut: Toast hazelnuts, simmer in simple syrup for 30 minutes, strain.
• Lavender: Add 2 tbsp dried culinary lavender to warm simple syrup, steep 30 minutes, strain.

Spiced Options

• Cinnamon: Add 2 cinnamon sticks to warm syrup, steep overnight, strain.
• Cardamom: Crush 10-12 cardamom pods, simmer in syrup for 15 minutes, strain. Exceptional in lattes.
• Pumpkin spice: Mix cinnamon, nutmeg, ginger, cloves, and allspice into simple syrup.

Quick Reference: Ratios at a Glance

Related Content

• Getting Started with Home Espresso - Learn to pull your first shots
• How to Steam Milk - Master the milk technique for these drinks
• Espresso Grind Size Guide - Dial in your grinder for the perfect base shot