List of coffee drinks

Coffee drinks are made by brewing water with ground coffee

beans. The brewing is either done slowly, by drip, filter, French
press, moka pot or percolator, or done very quickly, under
pressure, by an espresso machine. When put under the
pressure of an espresso machine, the coffee is termed espresso,
while slow-brewed coffees are generally termed brewed coffee.
While all coffee drinks are based on either coffee or espresso,
some drinks add milk or cream, some are made with steamed
milk or non-dairy milks, or add water (like the americano).
Upon milk additions, coffee's flavor can vary with different
syrups or sweeteners, alcoholic liqueurs, and even
combinations of coffee with espresso or tea.[1] There are many
variations to the basic coffee or espresso bases.

With the invention of the Gaggia machine, espresso and

espresso with milk, such as cappuccino and latte, spread in
popularity from Italy to the UK in the 1950s. It then came to
America, and with the rise in popularity of the Italian coffee
culture in the 1980s, it began to spread worldwide via
coffeehouses and coffeehouse chains.[2][3]

The caffeine content in coffee beans may be reduced via one of

several decaffeination processes to produce decaffeinated
coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Infused

Drip or filtered
Drip-brewed, or filtered coffee, is brewed by hot water passing slowly over roasted, ground coffee
beans contained in a filter. Water seeps through the ground coffee, absorbing its oils, flavours and
essences as it passes through the filter. The used coffee grounds remain in the filter as the liquid
slowly drips into a collecting vessel, such as a carafe or pot.

Paper coffee filters were invented in Germany by Melitta Bentz in 1908.[4] To reduce waste, some
coffee drinkers use fine wire mesh filters, which can be re-used for years. Many countries in Latin
America and Africa, traditionally, prepare drip coffee using a small reusable bag made of cotton or
other cloth.
French press or cafetière
A French press, also known as a press pot, coffee press, coffee
plunger, cafetière (UK) or cafetière à piston, is a coffee
brewing device patented by Italian designer Attilio Calimani in
1929.[5] A French press requires a coarser grind of coffee than a
drip brew coffee filter, as finer grounds will seep through the
press filter and into the coffee.[6]

Coffee in a French press is brewed by placing the ground coffee

in the empty beaker and adding hot (93–96 °C, 200–205 °F)
water, in proportions of about 28 grams (1 ounce) of coffee to A French press set and coffee
450 millilitres (15 US fluid ounces; 16 imperial fluid ounces) of
water, more or less to taste. After approximately four minutes
the plunger is pressed to separate the grounds and hold them at the bottom of the beaker, then the
coffee is poured.[7] Coffee press users have different preferences for how long to wait before
pressing the plunger, with some enthusiasts preferring to wait longer than four minutes.

Cold brew
Cold brew coffee, also called cold water extraction or cold pressing, is a type of coffee prepared by
the process of steeping coffee grounds in water at cool temperatures for an extended period.
Coarse-ground beans are soaked in water for about 12 to 24 hours.[8][9]

Flash brew
Flash brewing is another Japanese style of cold
coffee brewing. It is similar to drip coffee, as it
involves pouring hot water over ground coffee
contained in a filter. In this method, a smaller
amount of hot water is used and the coffee is
dripped directly over ice which immediately cools
the coffee down. Unlike cold brewing – another cold A display of cold brew coffees in a supermarket
coffee method – flash brewed coffee preserves the
flavor and acidity that is characteristic of hot drip
coffee. Because of this, flash brew coffee is well suited for lighter roasts of coffee, chosen for their
unique and complex flavors.[10] In many coffeeshops and coffee chains, iced coffee is made by
taking hot coffee and adding ice, which waters down the coffee over time. Flash brewing works
around this issue.

Boiled

Percolated
A coffee percolator is a type of pot used to brew coffee by continually cycling the boiling water
through the grounds using gravity until the required coffee strength is reached. There are stove-top
percolators and standalone units which contain a built-in heating element. Percolators were
popular until the 1970s, when they were widely replaced with other techniques. By the mid-1970s,
many companies ceased production of percolators.

Turkish
Beans for Turkish coffee are ground to a fine powder. Turkish
coffee is prepared by immersing the coffee grounds in water
and heating until it just boils. This method produces the
maximum amount of foam. If the coffee is left to boil longer,
less foam remains. In Turkey, four degrees of sweetness are
used. The Turkish terms and approximate amounts are as
follows: sade (plain; no sugar), az şekerli (little sugar; half a
level teaspoon of sugar), orta şekerli (medium sugar; one level
Traditional serving with a glass of
teaspoon), şekerli or çok şekerli (high sugar; two or three water and lokum
teaspoons). Before boiling, the coffee and the desired amount
of sugar are stirred until all the coffee sinks and the sugar is
dissolved. If the coffee is stirred for longer (up to the boiling point), little or no foam remains. The
Turkish term for this kind of coffee is köpüksüz (no foam).

Turkish coffee is an Intangible Cultural Heritage of Turkey confirmed by UNESCO.[11]

Moka
Moka coffee is coffee brewed with a moka pot, a stovetop coffee maker which
produces coffee by passing hot water pressurized by steam through ground coffee at
a lower pressure than an espresso maker. The moka pot is an Italian invention, first
produced by Bialetti in the early 1930s. The flavor of moka coffee depends greatly
on bean variety, roast level, fineness of grind, and the level of heat used. Due to the
higher-than-atmospheric pressure involved, the mixture of water and steam reaches
temperatures well above 100 °C (212 °F), causing a more efficient extraction of caffeine and flavors
from the grounds, and resulting in a stronger brew than that obtained by drip brewing.

Kopi kothok
Kopi kothok is made by boiling coffee grounds and sugar together in a pot or a saucepan. It is very
common in Cepu and Bojonegoro.[12] The ratio of coffee grounds and sugar is generally one to two.
A 1:1 ratio for more bitter coffee drinks.[13] Milk also can be added according to the order before
boiling the coffee grounds.

Yazdi Coffee
Yazdi coffee, also known as Rozeh Coffee, is a traditional drink served to mourners in Yazd during
Muharram, dating back to at least the Qajar era. It belongs to the Middle Eastern coffee family and
was nationally registered as an intangible cultural heritage of Iran in July 2019.[14] Serving coffee
at mourning ceremonies was influenced by Zoroastrian traditions and became an Islamic ritual in
Yazd. The earliest written record dates to 1832.[15]
Brewing Yazdi Coffee involves roasting coffee, boiling it for hours, and adding rosewater,
cardamom, and sugar. It is strained through silk cloth and served in small cups, sometimes with
Yazdi cake. Yazdi coffee was registered as Iran’s intangible cultural heritage on July 4, 2019, under
registration number 1893.[16]

Vacuum coffee
A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum
produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker,
and was invented by Loeff of Berlin in the 1830s. These devices have since been used for more than
a century in many parts of the world and more recently have been given a new use by bartenders
and chefs to make hot cocktails and broths.[17]

Espresso
Espresso is brewed by machine, forcing a small amount of
nearly boiling water and steam – about 86 to 95 °C (187 to
203 °F) – under pressure through finely ground and
compacted coffee.[18][19] The espresso machine was patented in
1901 from an earlier 1884 machine,[20][21] and developed in
Italy; with the invention of the Gaggia machine, espresso
spread in popularity to the UK in the 1950s where it was more
often drunk with milk as cappuccino due to the influence of the
British milk bars,[22][23][3] then America in the 1980s where
again it was mainly drunk with milk,[3] and then via
coffeehouse chains it spread worldwide.[3] Espresso is
generally denser than coffee brewed by other methods, having Espresso
a higher concentration of suspended and dissolved solids; it
generally has a creamy foam on top known as crema.[24]
Espresso is the base for a number of other coffee drinks, such
as latte, cappuccino, macchiato, mocha, and americano.[25] The
term espresso, substituting s for most x letters in Latin-root
words, with the term deriving from the past participle of the
Italian verb esprimere, itself derived from the Latin exprimere,
means 'to express', and refers to the process by which hot water
is forced under pressure through ground coffee.[26][27]

Doppio
Doppio is a double shot, served in a demitasse cup.[28] Caffè lungo
Caffè lungo
A lungo (or allongé in French) is similar to a caffè
americano or a long black. However, instead of adding water to an espresso, all the water is
brewed. The lungo is generally smaller than an americano or a long black.
Caffè americano
An americano is prepared by adding hot water to espresso, giving a similar strength to but
different flavor from brewed coffee. The drink consists of a single or double-shot of espresso
combined with between 150 and 400 ml (5 and 14 US fluid ounces; 5 and 14 imperial fluid
ounces) of hot water. The strength of an americano varies with the number of shots of
 espresso added. In the United States, americano is used
broadly to mean combining hot water and espresso in
either order. Variations include long black and lungo.
Cappuccino
Latte
Manilo
A manilo consists of a regular espresso shot and less
than 100 ml (3.4 US fluid ounces; 3.5 imperial fluid
ounces) of silky milk. Popularised due to its strength and
taste, without a lot of milk. Similar to a half flat white, but Caffè americano
slightly smaller.
Cortado
Cortado is a Spanish beverage made by pouring a small
amount of espresso in a small glass cup, then cutting it
with an equal amount of steamed milk in order to
neutralize the bitterness. The name comes from the
Spanish word cortar, meaning to cut, which refers to the
preparation process.

The ratio of espresso to milk gives a unique flavor where Cappuccino

the robustness of the coffee comes through, while the
finish is velvety due to steamed milk. Cortado is typically
consumed in coffee bars as it is not intended to be taken on the go.

Flat white
A flat white is an espresso with microfoam (steamed milk with small, fine bubbles and a
glossy or velvety consistency). It is comparable to a latte, but smaller in volume and with less
microfoam, therefore having a higher proportion of coffee to milk, and milk that is more
velvety in consistency – allowing the espresso to dominate the flavour, while being supported
by the milk.

Café cubano
Cuban tradition is to drink coffee strong and sweet, often mixing the sugar with the coffee
beans before brewing. The traditional method of brewing coffee was a filter method using a
cloth cone; this has mostly been replaced with an aluminium cafetera or coffeemaker—in
tourist areas some cafés will have an espresso machine, though espresso machines are
expensive, so espresso is not a common drink for most Cubans.[29][30] Though quality coffee
is grown in Cuba, it is expensive, so most Cubans drink coffee imported from Puerto Rico,
and often mixed with ground peas.[31][32] The Cuban habit of brewing coffee with sugar has
spread to Miami, West Palm Beach, Tampa and the Keys, in Florida, where espresso is the
preferred brewing method and an espresso brewed with sugar is termed café cubano, Cuban
coffee, Cuban espresso, cafecito, Cuban pull, or Cuban shot.[33] Sometimes demerara sugar
is used, and sometimes the sugar (white or brown) is not brewed with the coffee, but is
placed in the cup as the coffee is dripped into it, then stirred into a froth.[34][35] Variations on
the Miami café cubano are with a splash of milk – cortadito; and with steamed milk – café
con leche.[36]

Caffè crema
 Caffè crema (Italian for 'cream coffee') refers to two different coffee drinks:[37] an old name
for espresso (the 1940s and 1950s), and a long espresso drink primarily served in Germany,
Switzerland and Austria and northern Italy (the 1980s onwards), along the Italian/ Swiss and
Italian/ Austrian border.[38] As a term, it generally means "espresso", while in technical
discussions, referring to the long drink, it may more narrowly be referred to as Swiss caffè
crema. Variant terms include "crema caffè" and the hyperforeignism "café crema" – "café" is
French, while "caffè" and "crema" are Italian, thus "café crema" mixes French and Italian.

Cafe Zorro
A cafe Zorro is a double espresso or doppio, added to hot water with a 1:1 ratio.[39]
Espresso Roberto
An espresso Roberto is a double shot espresso with a small amount of steamed milk on the
side. Made properly a splash of steamed whole milk is added.
Espresso romano
An espresso romano is a shot of espresso with a slice of lemon served on the side. The
lemon can be run along the rim of the cup as a way to accentuate the espresso's
sweetness.[40] Despite the name, it has no link to Italy nor Rome.
Espresso Sara
An espresso Sara originates from the municipality of Budoia in Northern Italy. Similar to caffè
americano, it is a single shot of espresso but instead of dilution with hot water, cold water is
used.
Guillermo
Originally one or two shots of hot espresso poured over slices of lime. It can also be served
on ice, sometimes with a touch of milk.
Ristretto
Ristretto is traditionally a short shot of espresso made with the normal amount of ground
coffee but extracted with about half the amount of water. Since ristrettos are essentially the
first half of a full-length extraction, the faster-to-extract compounds predominate in a ristretto.
The opposite of a ristretto is a lungo, which is typically double the shot volume. Ristretto
means "limited" or "restricted" in Italian whereas lungo means "long." Straight ristrettos—
shots that are traditionally drunk from a demitasse and not diluted into a larger cup
containing milk or water—could be described as bolder, fuller, with more body, and less
bitterness, but with a higher concentration of acidity. These characteristics are usually
attributed to espresso in general but are more pronounced in a ristretto. Diluted into a cup of
water (to make an americano or long black) or milk (e.g. latte and cappuccino), ristrettos are
less bitter and exhibit a more intense espresso character.[41]
Melbourne Magic
Originally two shots of hot ristretto three-quarter flat white.[42][43]

Combinations

Coffee with milk

Milk coffee is a category of coffee-based drinks made with milk.

Johan Nieuhof, the Dutch ambassador to China, is credited as the first person to drink coffee with
milk when he experimented with it around 1660.[44]
Coffee with condensed milk
Café bombón was made popular in Valencia, Spain, and spread
gradually to the rest of the country. It might have been re-
created and modified to suit European tastebuds as in many
parts of Asia such as Malaysia, Thailand, Vietnam and
Singapore. The same recipe for coffee which is called Kopi Susu
Panas (Malaysia), or Gafeh Rorn [lit: hot coffee] (Thailand)
has already been around for decades and is very popular in
mamak stalls and kopitiams in Malaysia. The iced version is
known as cà phê đá in Vietnam. A café bombón, however, uses
espresso served with sweetened condensed milk in a 1:1 ratio
whereas the Asian version uses ground coffee and sweetened
condensed milk at different ratios. On the Canary Islands a
variety named café proprio or largo condensada is served
using the same amount of condensed milk but with "café largo"
or espresso lungo. For café bombón, the condensed milk is
Coffee with milk
added to the espresso. For visual effect, a glass is used, and the
condensed milk is added slowly to sink underneath the coffee
and create two separate bands of contrasting colour – though these layers are customarily stirred
together before consumption. Some establishments merely serve an espresso with a sachet of
condensed milk for patrons to make themselves.

Coffee with coconut milk

There is a coffee drink combined with coconut milk from Blora, Indonesia. It is called kopi santen
(Javanese) or kopi santan (Indonesian). Formulated for the first time in 1980 by a grandmother
named Sakijah.[45]

Slow-brewed and espresso

Regular coffee (slow brewed as with a filter or cafetière) is sometimes combined with espresso to
increase either the intensity of the flavour or the caffeine content.[46] This may be called a variety
of names, most commonly red eye,[47] or shot in the dark.[48][49] Coffeehouse chains may have
their own names, such as turbo at Dunkin' Donuts.[50] and depth charge – a federally registered
trademark of Caribou Coffee.[51] At Starbucks, a double shot of espresso in the coffee may be
termed a "black eye", and a triple shot a "dead eye". "Caffè Tobio" is a version with an equal
amount of coffee to espresso.[52] A quad shot into a 16oz of coffee is called a “Hate Myself”[52]

Coffee with tea

Black tie is a drink made by mixing traditional Thai iced tea, which is a spicy and sweet mixture
of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed
milk or cream, with a double shot of espresso.
Numerous houses use the term chai latte to indicate that the steamed milk of a normal caffè
latte is being flavoured with a spiced tea concentrate instead of with espresso. Add espresso
shots for a dirty chai latte. Spiced chai (also known by the redundant term "chai tea") with a
single shot of espresso. In addition, 1–2 tablespoons of instant espresso may be brewed while
simultaneously steeping chai in the same container; a small amount of a dairy or non-dairy
drink of choice is usually added to complete the drink.
 Red tie is a drink made by mixing traditional Thai iced tea, which is a spicy and sweet mixture
of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed
milk or cream, with a single shot of espresso.
Yuenyeung is a popular drink in Hong Kong, made of a mixture of coffee and Hong Kong-style
milk tea. It was originally served at dai pai dongs (open space food vendors) and cha chaan
tengs (cafe), but is now available in various types of restaurants. It can be served hot or cold.
The name yuanyang, which refers to mandarin ducks, is a symbol of conjugal love in Chinese
culture, as the birds usually appear in pairs and the male and female look very different. This
same connotation of "pair" of two unlike items is used to name this drink.

Liqueur coffee
A liqueur coffee is a coffee brew with a 25-milliliter
(0.85 U.S. fl oz; 0.88 imp fl oz) shot of liqueur. This brew is
usually served in a clear liqueur coffee glass with the coffee and
cream separated for visual and taste effect. The liqueur of
choice is added first with a teaspoon of sugar mixed in. The
glass is then filled to within 2.5 cm (1 inch) of the top with
filtered coffee. Slightly whipped cream may then be poured
over the back of a spoon, so that it floats on top of the coffee
and liqueur mixture. The sugar is required in the coffee
mixture to help the cream float.

The caffeine content of these drinks, to the extent that caffeine

is present in them, will not prevent intoxication from their
alcohol content. Instead, the caffeine may mask the true degree
of ethanol-induced loss of coordination. Bailey's Irish Cream and coffee

Barraquito is an old drink from Tenerife combining

espresso, condensed sweetened milk, foamed milk, lemon, cinnamon and Licor 43, which was
carried across the Atlantic in a later modified form as the Carajillo.
Caffè corretto (that is an Italian drink, consists of a shot of espresso "corrected" with a shot of
liquor, usually grappa, brandy or sambuca.)
Ponce, a hot drink, akin to tea grog (the name itself is a calque of punch) originating in Leghorn
port: a shot of espresso poured on top of rum made hot with the espresso machine steamer. A
lemon zest is often added.
A carajillo is a Spanish drink combining coffee with brandy, whisky, anisette, or rum. It is typical
of Spain and according to folk etymology, its origin dates to the Spanish occupation of Cuba.
The troops combined coffee with rum to give them courage (coraje in Spanish, hence "corajillo"
and more recently "carajillo"). There are many different ways of making a carajillo, ranging from
black coffee with the spirit simply poured in to heating the spirit with lemon, sugar and
cinnamon and adding the coffee last. A similar Italian drink is known as caffè corretto. The
American version of a Spanish Coffee uses a heated sugar-rimmed Spanish coffee mug with
3⁄ US fluid ounce (22 ml; 0.78 imp fl oz) of rum and 1⁄ US fluid ounce (15 ml; 0.52 imp fl oz) of
4 2
triple sec. The drink is then flamed to caramelize the sugar, with 2 US fluid ounces (59 ml;
2.1 imp fl oz) of coffee liqueur then added to put out the flame, and then topped off with 3 to 4
US fluid ounces (89 to 118 ml; 3.1 to 4.2 imp fl oz) of coffee, and whipped cream.
Hasseltse koffie, Vlaamse koffie or Afzakkertje (coffee with Hasseltse jenever).
Hotshot is a Swedish shot with 1 part Galliano, 1 part coffee and 1 part heavy cream.
Irish coffee
Karsk, kaffegök or svartkopp (coffee with moonshine)
Rüdesheimer Kaffee is an alcoholic coffee drink from Rüdesheim in Germany invented in 1957
by Hans Karl Adam. It is made with Asbach Uralt brandy with coffee and sugar, and is topped
 with whipped cream.
A Pharisäer (Danish: farisæer), meaning a Pharisee, is an alcoholic coffee drink that is popular
in the Nordfriesland district of Germany. It consists of a mug of black coffee, a double shot of
rum, and a topping of whipped cream. In 1981, a court in Flensburg ruled that 2 cl (0.70
imperial fluid ounces; 0.68 US fluid ounces) of rum were not sufficient for preparing a genuine
Pharisäer.[53]
A gunfire has its origins in the British Army, typically made by mixing black tea with rum, though
in Australia and New Zealand it is more often made with black coffee instead. On ANZAC Day,
this version is served to soldiers before dawn services as part of the "gunfire breakfast".

Flavoured
Some coffeehouses provide flavoured syrups which customers can have added to their coffee
drinks. Some non-dairy creamers have flavoured versions, such as hazelnut flavour and Irish
Cream flavour (the latter is non-alcoholic). Other flavored coffees are named, and offered at coffee
houses either globally or regionally.

Cafe con Miel

A cafe con miel or café miel has a shot of espresso, steamed milk, cinnamon, and honey. The name
comes from the Spanish word for honey, miel.[54]

Café de olla

Café de olla or pot coffee is a traditional coffee-based drink prepared using earthen clay pots or jars
in Mexico and other Latin American countries. It is flavored with cinnamon and piloncillo.
Consumed primarily in colder weathers, usually with the merienda meal, and accompanied with
pan dulce pastries.[55]

Espressino or Marocchino

The marocchino is made from espresso, steamed milk, and a dusting of cocoa powder, similar to
the espressino.[56][57]

Mocha or café mocha or mochaccino or rápido y sucio

A café mocha is a variant of a caffè latte. Like a latte, it is

typically one third espresso and two thirds steamed milk, but a
portion of chocolate is added, typically in the form of a
chocolate syrup, although other vending systems use instant
chocolate powder. Mochas can contain dark or milk
chocolate.[58]

The term moccaccino is used in some regions of Europe and

the Middle East to describe caffè latte with cocoa or chocolate.
A mocha latte in Costa Rica
In the U.S. it usually refers to a cappuccino made with
chocolate.[59]

A cafe borgia is a mocha with orange rind and sometimes orange flavoring added. Often served
with whipped cream and topped with cinnamon.[60]
A café rápido y sucio, or a quick & dirty coffee, is three shots of espresso topped with chocolate or
mocha syrup. Unlike a café mocha which has milk added or an Americano which has water added,
a Café Rápido y Sucio or a Quick & Dirty Coffee is espresso and chocolate only. Any variation of
this drink containing more than three shots of espresso would be referred to as a Fast & Filthy
Coffee.[61]

Melya

Melya is coffee flavoured with cocoa powder and honey.[62] Cream is sometimes added.[62]

Pedrocchi or Paduan Coffee

A mint coffee that originated from the city of Padua in the Caffè Pedrocchi. It is indeed known in
Padua as Pedrocchi; while in the rest of Italy as Caffè Padovano,[63] which can be translated as
Paduan Coffee. It is made of a lower layer of hot espresso coffee, a middle thick layer of fresh
cream and mint syrup, and an upper thin layer of cocoa powder.[64][65] The beverage is not to be
stirred nor added with sugar.

Iced

Frappé

Greek frappé (Café frappé) (Greek: φραπές), sometimes called a

javaccino[66][67][68] by independent coffeehouses, is a foam-covered
iced coffee drink made from spray-dried instant coffee. It is very
popular in Greece especially during summer but has now spread on to
other countries.

There are numerous ways in which this coffee can be tailored to the
individual's taste, such as: all water-no milk; half-half; all milk and;
varying levels of sweetness. Frappe is also extremely popular in
Cyprus where fresh milk is used as opposed to condensed. In French,
when describing a drink, the word frappé means shaken or chilled;
however, in popular Greek culture, the word frappé is predominantly
taken to refer to the shaking associated with the preparation of a café
frappé. A café frappé

Greek Freddo preparations

Freddo espresso
Freddo espresso is a foam-topped iced coffee made from espresso that is commonplace in Greece.
It consists of two shots of espresso (30–50 ml [1.1–1.8 imp fl oz; 1.0–1.7 US fl oz]), sugar (granules
or syrup), and ice (60–100 ml [2.1–3.5 imp fl oz; 2.0–3.4 US fl oz]) 1:2 (espresso shots:ice). The
espresso is mixed with the sugar and ice in a frapièra (a drink mixer), which cools the espresso and
produces a foam from the oils of the coffee. This mixture is then poured over ice into a serving
glass.
Freddo cappuccino
Freddo cappuccino is another variation of the original cappuccino and is as popular as the freddo
espresso. It follows the same process as the freddo espresso but is topped with a cold milk froth
called afrógala (Greek: αφρόγαλα) which is added in ratio 1:2 (espresso shots:milk), and 1:2
(espresso shots:ice). The choice of milk used to create the afrógala may vary from fresh to
condensed. Recently the Coffee Island coffee shop (a coffee shop franchise in Greece), established a
new foam and cream trend in freddo cappuccino. They use plant-based milk creamed in the
frapièra. The result is a stiffer and sweeter cream.

Other
Mazagran
Mazagran (sometimes misspelled as Mazagrin) is a cold coffee drink that originated in
Algeria. It is typically served in a tall glass and is made with coffee and ice. Sometimes
sugar, rum, lemon or water is added. Sometimes a fast version is achieved by pouring a
previously sweetened espresso in a cup with ice cubes and a slice of lemon.
Palazzo
A Palazzo is an iced coffee variant, popular in Southern California. It is two shots of
espresso, chilled immediately after brewing and mixed with sweetened cream. A Palazzo is
typically made using a moka pot.
Ice shot
Originating in Australia and similar to the Mazagran, the minimal ice shot is a single shot of
fresh espresso poured into an ordinary latté glass that has been filled with ice. The hot
coffee, in melting some of the ice is diluted, re-freezing to a granita-like texture. The addition
of a single scoop of ice-cream on top is a popular variant. No milk, sugar, extra flavouring or
cream are involved.
Shakerato
Shakerato is an iced coffee made by shaking espresso and ice cubes.
Espresso and tonic
An espresso and tonic is a non-alcoholic mixed drink made by mixing espresso and tonic
water.

Instant coffee
Instant coffee is a drink derived from brewed coffee beans.
Through various manufacturing processes the coffee is
dehydrated into the form of powder or granules. These can be
rehydrated with hot water to provide a drink similar (though
not identical) to conventional coffee. At least one brand of
instant coffee, Camp Coffee, is also available in concentrated
liquid form.

Instant coffee is used as an ingredient in other coffee drinks.

Instant coffee
Indian beaten coffee is made from instant coffee whipped with
sugar and served over warm milk. A Korean drink known as
dalgona coffee is prepared similarly but can be served hot or cold. A Greek frappé coffee is made
again from instant coffee, sugar, and milk, but it is prepared in a cocktail shaker.

Instant coffee brands include:

UCC
 Chock full o'Nuts
Folgers
Kenco
Lavazza
Maxwell House
Moccona
Mr. Brown Coffee
Nescafé
Sanka

Decaffeinated
A decaffeination process removes caffeine from coffee beans to lower their caffeine content.[69]
Four main methods are used to extract caffeine from coffee beans:

Soaking the beans in water, a method said to have been developed in Switzerland
Washing beans in a solution of water and ethyl acetate
Applying carbon dioxide, either as a liquid or in a supercritical state, to beans at high pressure
Dissolving the caffeine with the solvent dichloromethane[70]
Decaffeinated coffee grew in popularity over the last half of the 20th century, mainly due to health
concerns that arose regarding the over-consumption of caffeine.[71][72][73] Decaffeinated coffee,
sometimes known as "decaf", may be drunk as regular brewed coffee, instant, espresso, or as a mix
of regular caffeine beans and decaffeinated beans.[74][75] Ludwig Roselius, a German coffee
merchant and founder of the company Kaffee HAG, is credited with the development of
commercial decaffeination of coffee.[76]

Other

Affogato al caffè
An affogato (Italian for "drowned") is vanilla gelato with hot
espresso poured over it.[77] Affogato style, which refers to the
act of topping a drink or dessert with espresso, may also
incorporate caramel sauce or chocolate sauce. When ordered,
an affogato tends to be served with scoops of ice cream with a
shot (or 2) of espresso poured over the top, sometimes mixed
with a liqueur. A white affogato is the same as a regular
affogato, just with milk added.
An affogato

Babyccino
A babyccino is frothed up milk and warm milk in an espresso cup prepared for young children, a
cappuccino for babies. The split should be about 80% foam and 20% warm milk with a sprinkling
of cacao powder on top. The foam should be oxygenated pillows of foam and the temperature of the
milk should be about 40.5 °C (105 °F). This is so the natural sweetness of the milk can be best
maintained. The drink originated in Sydney, Australia, in the late 1980s by the famed Zigolini's
coffee house.

Caffè Medici
A caffè Medici is a doppio poured over chocolate syrup and orange peel, usually topped with
whipped cream. The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.[78]

Café Touba
Café Touba is the spiritual drink of Senegal, named after Cheik Ahmadou Bamba Mbacké (known
as Serigne Touba) and the holy city of Touba in Senegal.[79] During the roasting process, the coffee
beans are mixed with grains of selim, and sometimes other spices, and ground into powder after
roasting.[79] The drink is prepared using a filter, similar to plain coffee. Sugar is often added before
drinking.[79]

Canned coffee
Canned coffee is ubiquitous in Japan and throughout East Asia, with a large number of companies
competing fiercely and offering various types for sale. Canned coffee is already brewed and ready
to drink. It is available in supermarkets and convenience stores,[80] with vast numbers of cans
being sold in vending machines[81] that offer heated cans in the autumn and winter,[82] and cold
cans in the warm months.

Some brands in the United States have recently begun selling similar products in gas stations,
grocery stores, and corner stores, though it is not nearly as widespread as the Japanese version is
in Japan.[83][84] Brands of canned coffee include these:

UCC
Folgers
Mr. Brown Coffee

Coffee beer
Coffee beer is a drink from Jombang, Indonesia. The composition of coffee beer is coffee, sugar,
water, caramel, and soda. Usually, the drink is served in a glass filled with ice cubes to add
freshness to the drink. It contains no alcohol.[85]

Coffee milk
Coffee milk is sold in two ways: prepared coffee milk and coffee syrup. It is a drink prepared or
made by adding a sweetened coffee concentrate called coffee syrup to milk in a manner similar to
chocolate milk. It is the official drink of Rhode Island in the United States.[86] Coffee milk brands
include:

Farmers Union Iced Coffee (Australia) marketed as iced coffee

Autocrat, LLC
It is popular in South Australia where it is known as iced coffee
but that should not be confused with the drink of the same
name made from coffee with ice but without milk or with little
milk that is popular in the United States and other countries.

Double-double
Double-double or Double Double is a uniquely Canadian term
that is also a registered trademark of Tim Hortons.[87] This
Coffee milk
menu item consists of a cup of drip coffee with two creams and
two sugars (or double cream, double sugar). The chain achieves
flavor consistency across cup sizes by employing a pair of
countertop vending machines, one dispensing cream and milk
and the other dispensing white granulated sugar, with buttons
for different cup sizes and amounts. The coffee is always
poured over the cream and sugar to achieve the correct volume
of ingredients. The drink can be made with cream or milk.
Additional terms include the menu item "Regular" (one shot of
each); a "triple-triple" (three shots of each); a "four-by-four"
(four shots of each);[88] and a "Wayne Gretzky" (nine shots of Prepared coffee milk in a
each). A "Wayne Gretzky" is more of a legend or joke than a supermarket dairy case
feasible order; for comparison, a medium Regular has 6g fat
and 11g sugar[89] (approximately 3 tsp of cream and 2 1/2 tsp
white sugar), so a Wayne Gretzky in a medium size would have
nine times that amount: 54g fat and 99g of sugar,
approximately 1/2 cup cream (27 teaspoons, or 118ml, or 4oz)
and 2/5 cups of sugar (22 1/2 teaspoons). A medium cup is
approximately 14oz (414ml),[90] and would consist almost
entirely of the cream and sugar.

Egg coffee The ingredients for preparing coffee

milk: coffee syrup and milk
Egg coffee (Vietnamese: Cà phê trứng) is a Vietnamese drink
from Hanoi with thick texture traditionally prepared with egg
yolks, sugar, condensed milk and drip coffee.

Indian filter coffee

South Indian coffee, also known as Madras filter coffee, Kumbakonam degree coffee, Mylapore
filter coffee, Mysore filter coffee, Palakkad Iyer coffee or South Indian Filter Coffee (Kaapi) or
kaapi (South Indian phonetic rendering of "coffee") is a sweet milky coffee made from dark roasted
coffee beans (70–80%) and chicory (20–30%), especially popular in the southern states of Andhra
Pradesh, Karnataka, Kerala and Tamil Nadu. The most commonly used coffee beans are Koffeey
Arabica (Coffee Arabica grown from Arehalli Village) Peaberry (preferred), Arabica, Malabar and
Robusta grown in the hills of Karnataka (Kodagu, Chikkamagaluru), Kerala (Malabar region) and
Tamil Nadu (Nilgiris District, Yercaud and Kodaikanal).
Pocillo
A shot or small portion of unsweetened coffee, now usually made either using an espresso machine
or a moka pot, but traditionally made using a cloth drip, usually served in cups made for the
purpose, called "tacitas de pocillo". It is widely drunk in Latin America, usually as an afternoon or
after-dinner coffee. The defining feature is the size, usually half to a quarter the size of the usual
~240-milliliter (8 U.S. fl oz; 8.3 imp fl oz) coffee cups. There are a number of small-sized drinks
that use tacitas de pocillo, including such sweetened varieties as café cubano and café cortado, but
these are usually not called a pocillo; rather, the Spanish diminutive suffix "-ito" is usually added
to the name of the drink wanted in a pocillo size cup. For example, a pocillo-sized cortado is
usually called a cortadito.

See also
Coffee portal

List of coffee dishes

List of coffee varieties
Low acid coffee
Low caffeine coffee
Coffee substitute
Coffee preparation
Sweetened beverage

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External links
Media related to Coffee by type at Wikimedia Commons
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