Single or double-shot of espresso combined with hot water. Rich and dark – with a little less intensity.

“While some state that the Americano was created in Europe to deride the perceived American taste for weaker coffees, it is more likely that it was developed in the United States city of Seattle. A well-made Americano retains the subtle aroma of espresso with a lighter body and less bitterness.”

Single or double-shot of espresso, part hot chocolate and part frothed milk. It’s cappuccino’s sweet and sensitive cousin.

“Café mocha takes its name from the Red Sea coastal town of Mocha, Yemen, which as far back as the fifteenth century was a dominant exporter of coffee, especially to areas around the Arabian Peninsula. These coffees had a notable chocolaty taste, and hence the term "mocha".

Meet the original gangster of coffee: A single or double-shot of espresso with one part steamed milk and one part frothed milk.

“According to legend, the word cappuccino comes from the Capuchin monastic order. In 1683, soldiers fighting for Marco d'Aviano, a monk from the order, found a hoard of coffee following a victory over the Ottomans in the Battle of Vienna. The coffee was too strong for the European's tastes, so they diluted it with cream and honey. The resulting brown beverage matched the robes of the monk, and was dubbed cappuccino after the order.”

A glass of steamed milk with a shot of espresso:
The smoothest of them all.

The Italian form means "coffee and milk", similar to the French café au lait, the Spanish café con leche and the Portuguese café com leite. Ordering a "latte" in Italy will get the customer a glass of hot or cold milk.

A shot of espresso and dollop of frothed milk
– a mini kick of warmth

“Origin from Italian (caffè) macchiato, literally 'stained, marked (coffee)', from macchiare 'mark, stain'.”