Did you know that are at least 42 types of coffee? Admittingly, I haven’t tried every type on this list, but they’re on my bucket list for sure. Check it out:
42 Different Types of Coffee
This is a list of 42 different kinds of coffee you should try:
The humble espresso is the foundation for many types of coffee. Made by forcing almost-boiling water through ground coffee beans, it is a thick coffee topped with delicious crema. The taste comes down to the type of bean and so even where the espresso is concerned, there are 100s of different flavors to experience.
A variant on the espresso, the ristretto uses half the amount of water, forced through finer beans twice as fast. The result is a much more concentrated espresso with a slightly different balance of flavors and, interestingly, a bit less caffeine.
Essentially this is a double shot of espresso made using a double coffee filter. This is often referred to as a standard double and is usually what baristas make in coffee shops, using a two-sprout portafilter to create two streams and therefore to solo espressos.
The opposite of the Ristretto, a lungo is an espresso made using twice as much water to create a longer drink.
5. Cafe Crema
Twice as long as a lungo, the Cafe Crema is made using a coarser grind of bean and made exactly the same as an espresso, waiting for the blonde crema to appear on top. The drink isn’t widely available in the UK but remains popular in Northern Italy and Switzerland.
Start by sprinkling the cocoa powder into the cup and spreading Nutella (or its equivalent) on the walls – this can be quite arty in a glass. Pour over a shot of espresso, add foamed milk on top and then sprinkle with more cocoa.
Italian for ‘drowned’, the affogato takes coffee into the realms of dessert. Put a scoop of cold vanilla ice cream your cup then pour over a hot shot of espresso. Some restaurants really go to town and add a shot of Amaretto or Bicerin or even some honeycomb.
8. Cafe Con Hielo
A Spanish concoction, this basically translates as coffee with ice but it is so much more. Drop 3 sugar cubes into your cup then top with a ristretto. Serve with another cup with ice to pour the mixture over the top. Some Spanish people like to vary this by using sorbet instead of ice and many serve it with a slice of lemon.
9. Cafe Cubano
This is a type of espresso where sugar is added to the cup before the hot coffee is poured over the top. The espresso is then whipped making the drink sweeter and slightly thicker.
Made popular in Valencia, Spain, the Bombon is equal parts espresso and condensed milk. It is usually served in a glass so that as the condensed milk is poured in, it sinks to the bottom and creates a distinct, cream band in contrast to the dark coffee above. Stir before drinking.
In spite of the name, this coffee has nothing to do with Rome, or indeed, Italy. It is apparently quite a controversial choice but given the number of weird drinks to come on this list, it’s probably best to reserve judgment until you’ve tried it. Essentially, this is just an espresso or lungo served with a slice of lemon which should be run around the edge of the cup before drinking. The idea is that the sourness of the lemon brings out the sweetness in the coffee but you can add a spoon of sugar if you wish!
Neatly translating to mean stained, a macchiato is an espresso with a blob of foamed milk in the middle. This drink has the highest ratio of espresso to milk of any espresso-based coffee with one recipe requiring just one teaspoon of milk.
Cafe Con Leche
A Spanish style of coffee, equal parts of espresso and scalded milk are combined with sugar to taste. It is similar to a latte.
The cortado is another Spanish design but there is some discussion about what it actually is. Some define it as being the Spanish equivalent of the macchiato, others add equal parts warm milk to espresso as the cafe con leche. If you are in America, the milk will be thicker, rather than a foam on top.
The cortadito is the Cuban equivalent of the cortado but it uses condensed milk as fresh milk was often hard to find. This drink is usually served in a glass with a metal ring base and wire handle.
Another controversial drink, the piccolo latte has mythological origins in Sydney, Australia, where the baristas wanted to try their roast throughout the day without drinking a lot. The recipe seems to be quite specific with 30ml of espresso to 70ml of silky warm milk in a tiny cup.
Cafe Del Tiempo
The coffee of time is a subtle Spanish variation on the Cafe Romano and the Cafe Con Hielo. A long espresso coffee is served with a glass of ice and lemon. You can add sugar to the espresso before pouring over the ice if you wish.
Famously named after hood on the habit of the Capuchin monks, the cappuccino is often the gateway into coffee. First pour in the double espresso, then add in the steamed milk, allowing the froth to pile a little on top. As the milk is poured in, the barista can make patterns in the milk on top. Cocoa or cinnamon may be shaken on top to serve.
The hallmark of the hipster, the flat white is a close cousin of the cafe latte but slightly smaller and with less foam. The origin is, of course, a point of contention. On the one hand Sydney lays claim to the flat white after a season in 1985 where the milk wasn’t frothing; on the other hand, Wellington, New Zealand would have us believe that it is the result of a failed cappuccino in 1989. Either way, it is the best of a bad situation.
Cafe au lait
A standard for most coffee lovers, the cafe au lait is a simple drip or filter coffee made with warm milk. Simple.
Dirty chai latte
Hot or cold, over ice or blended, the dirty chai latte is a chai latte with an extra shot. In other words, this drink is a single shot of espresso with steamed milk with chai concentrate thrown in. The dirty chai latte seems to have made its name as a secret Starbucks option for those who like to ‘hack’ the menu.
An American variation on the latte, the Breve is made using steamed half-and-half with a solo shot of espresso and a milk frothy top. The cream creates a much richer drink and a particularly fluffy foam on top.
Espresso is combined with drip coffee to keep you up all night – or on a flight from California to New York – your pick!
The red eye with 2 shots of espresso.
The red eye with 3 shots of espresso.
The red eye made using decaffeinated coffee – which completely defeats the point.
Turkish coffee is unfiltered which means that the very finely ground coffee beans remain in the drink. It is made in a special pot called a cezve; the water, coffee, and sugar are brought to the boil. As the drink starts to froth and boil over, the first third is poured evenly between the cups, the cezve is then returned to the boil and, one it is frothing again, the rest of the coffee is poured. It is usually served with Turkish delight.
Another popular way to serve coffee around the world, the Americano is very simply an espresso shot topped up with hot water or just a filtered coffee. It may be served with milk.
The long black is an Australian equivalent to the Americano. The name refers to the fact that the espresso is poured on top of the hot water, rather than the other way around.
A very rich coffee drink, the Vienna is made with a whipped cream top. Pour two shots of espresso into a normal sized coffee mug (with the option of adding chocolate syrup first), then top up with whipped cream. Sprinkle over with cocoa or chocolate flakes for a real treat.
A delicious chocolatey version of the latte, a mocha is made with sweet cocoa powder topped up with warm milk and a single shot of espresso. Increasingly, the mocha is made using chocolate syrup that is poured around the inside of the glass and stirred in as you drink.
A take on the mocha, the Borgia starts in the same way but is rapidly improved with a topping of whipped cream and which is sprinkled with grated orange rind.
Translating quite literally as coffee with milk, the caffe latte is usually prepared at home in a Moka pot and poured into a mug containing the warmed milk. However, if you are looking for a caffe latte in a coffee shop, you are more likely to get a single shot of espresso topped up with foamed milk.
Ca phe da
This Vietnamese iced coffee is very simply a drip coffee which is quickly poured over a glass of ice.
Ca phe sua da
As you might expect, this is a variant of a ca phe da. In this version, condensed milk is added to the coffee cup before the brew is dripped over it. This concoction is then poured over ice as above.
Similar to a caffe latte, this Portuguese drink 1 part espresso to 3 parts foamed milk.
A Greek invention that has become popular around Europe, the frappe was accidentally invented in Thessaloniki by Dimitris Vakondios, a Nescafe representative in 1957. It is simple to make, just blend 2 teaspoons of instant coffee with sugar and a little bit of water to make a foam. This poured into a cold glass and topped up with cold water and ice.
A drink of Algerian origin that may be named for the Mazagran castle, it was served to French Colonial troops in the 1840s and as a consequence became popular in Parisian cafes. The drink is made by pouring hot strong coffee over ice cubes in a tall narrow glass with a separate glass of water to mix in. However, there are some variants: in Catalonia, the drink is served with lemon, in Portugal, it is sweetened with sugar syrup and in Austria, the drink is a bit more fun where it is served with rum and downed in a single gulp.
A single shot of espresso is served with a shot of grappa on the side. The trick is to drink the coffee, then ‘correct’ the mistake by pouring the grappa into the espresso cup. Drink up all that lovely crema with the grappa and enjoy the bite of the alcohol!
Similar in look to Guinness, the Irish coffee is prepared with a cream top. Hot coffee is poured over a single whiskey in a glass with the option of a little brown sugar, the cream is then carefully poured on top.
Two shots of hot espresso poured over a slice of lime, usually served cold with ice and sometimes with a splash of milk.
A popular Thai take on the tea/ coffee combination. Traditional Thai iced tea – made with chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk – is combined with a double shot of espresso.
As above, but add a single shot of espresso, not a double.
This Hong Kong specialty is made of 3 parts coffee to 7 parts Hong Kong-style milk tea. The name comes from Mandarin ducks, a symbol of conjugal love where the two ducks look very different but work together perfectly.
I hope this helped you learn more about the different types of coffee that exist! Thanks for reading.