Common Types of Specialty Coffee Explained

When you walk into a coffee shop or make coffee at home, you’re usually choosing between a handful of well-known drinks — but how many of us actually know what makes an espresso different from a cappuccino, or why Turkish coffee is still brewed the old way? This guide breaks down the most common types of coffee people actually drink, with the facts behind the names, the ratios, and the methods.

In short: Espresso is a 25–30ml shot of concentrated coffee brewed under 9 bars of pressure; cappuccino combines 1/3 espresso, 1/3 steamed milk, and 1/3 foam; latte uses more steamed milk and less foam; and other styles like French coffee, Turkish coffee, and Irish coffee each have unique ingredients and preparation methods that define their taste and cultural roots.

What Is Espresso and How Is It Made?

"Espresso" means "fast" in Italian, and espresso coffee refers to coffee extracted quickly under pressure. This style originated with the 1946 invention of a steam-pressure coffee machine by Italian inventor Achille Gaggia, which is why it’s also commonly called Italian coffee.

At home, most people use a stovetop moka pot to brew espresso-style coffee. Like a siphon, the moka pot uses steam pressure — but it pushes pressurized steam directly through coffee grounds, extracting flavor rapidly by breaking through the cell walls of finely ground, dark-roasted beans. This results in a strong, bitter brew with a layer of crema (coffee oil) on top, which carries much of the aroma. Because of its intensity, espresso is served in small cups.

The crema on espresso isn’t just foam — it’s a mix of emulsified coffee oils, carbon dioxide from fresh beans, and tiny air bubbles. Freshly roasted beans release more gas, helping create thicker, richer crema. Dark, medium-to-deep roasts typically produce more visible crema due to their higher bean density and oil content.

What’s the Difference Between Cappuccino, Latte, and Other Milk-Based Coffees?

Cappuccino was developed around the same time as the espresso machine in early 20th-century Italy. It consists of a strong shot of espresso topped with steamed milk and foam, creating a color reminiscent of a Capuchin monk’s brown robe and white headpiece — hence the name.

A traditional cappuccino uses a 1:1:1 ratio: one-third espresso, one-third steamed milk, and one-third milk foam. A latte (Italian for “milk”) is another espresso-based drink but with more steamed milk and less foam, making it creamier and milder in taste.

French coffee, meanwhile, is simpler: equal parts coffee and hot milk, usually poured simultaneously into the cup for an even mix. It’s a 1:1 ratio drink traditionally prepared with two separate pitchers.

What Are Some Traditional or Regional Coffee Styles?

Beyond the espresso family, many countries have their own long-standing ways of brewing coffee:

• Turkish coffee is unfiltered and boiled with fine grounds in a special pot called a cezve. It remains popular in Turkey, Greece, and the Balkans — all former territories of the Ottoman Empire.
• Irish coffee mixes hot coffee with Irish whiskey and sugar, often served with whipped cream. The drink balances coffee’s acidity with the warmth and sweetness of alcohol, ideal for cold weather.
• Mocha takes a latte and adds chocolate, blending coffee and cocoa flavors.
• Royal coffee allegedly originated when Napoleon added brandy to his coffee during the Russian campaign to fight the cold. It’s typically served with a flambéed sugar cube and brandy.
• Green tea coffee is a Japanese-inspired mix of brewed coffee topped with whipped cream and green tea powder, blending Eastern and Western flavors.

Which Coffee Beans Make the Best Crema for Espresso?

If you're brewing espresso at home — especially with a moka pot or machine — the choice of beans greatly affects crema production. Darker, medium-to-deep roasted beans (especially those with some Robusta content) tend to produce more visible crema due to their oil content and roast level.

FrontStreet Coffee’s Classic Blend and Commercial Blend both include a touch of Robusta and are medium-to-dark roasted, delivering bold crema along with flavors of toast, caramel, and dark chocolate. For deeper profiles, PWN Golden Mandheling offers rich caramel notes, while the Brazilian-sourced Queen Manor delivers a smoother, lower-acid cup. Avoid overly dark roasts as they can cause oily buildup rather than stable crema.

Frequently Asked Questions

What is the standard espresso shot size and brew ratio?

A standard espresso shot is about 25–30ml (1 ounce) and is brewed using roughly 7–9 grams of finely ground coffee. The typical brew ratio is around 1:2 to 1:3 (grounds to espresso), extracted under 9 bars of pressure for 25–30 seconds to produce a rich, concentrated shot with crema on top.

How is cappuccino different from latte?

A cappuccino uses equal parts espresso, steamed milk, and foam — a 1:1:1 ratio. A latte uses more steamed milk and less foam, typically a 1:2 or 1:3 ratio of espresso to milk, resulting in a creamier, less foamy drink with a milder coffee flavor.

Why does espresso have crema on top?

Crema is a combination of emulsified coffee oils, carbon dioxide from freshly roasted beans, and tiny air bubbles. It forms during high-pressure extraction and is a sign of freshness and proper technique. Darker roasts and blends with Robusta often produce more crema.

Can I make Turkish coffee with any coffee beans?

Turkish coffee is made with very finely ground coffee (finer than espresso) and boiled in water with sugar if desired. It’s unfiltered, so the coffee grounds remain in the cup. Any beans can be used, but medium or medium-dark roasts are traditional, as they balance bitterness and clarity in the unfiltered brew.

What’s the best roast level for crema in espresso?

Medium-to-dark roasts are ideal for producing good crema. They have more dissolved solids and released CO₂, essential for stable crema formation. However, extremely dark or over-roasted beans may produce excessive oiliness without stable foam structure.

Recommended FrontStreet Beans for Espresso Crema

For brewing espresso at home, FrontStreet Coffee’s Classic Blend and Commercial Blend both include a small percentage of Robusta, offering bold crema and intense flavors like toasted bread, dark caramel, and baking spices. The PWN Golden Mandheling is a single-origin Indonesian bean with rich caramel sweetness and thick body, ideal for deeper espressos, while Brazil Queen Manor brings a smoother, low-acid profile great for milk drinks. All are medium-to-dark roasted for optimal crema and body. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.