13 Types of Coffee Drinks and How They're Made

Ever stood in front of a coffee menu and wondered what really separates a latte from a cappuccino—or how an Irish coffee even has alcohol in it? Whether you're new to specialty coffee or just curious how your favorite drinks come together, we've laid out exactly how 13 traditional and popular coffee drinks are made, with ratios, temperatures, and techniques.

There are 13 coffee drinks covered in detail here: espresso, latte, American latte, iced latte, cappuccino, iced latte (layered), macchiato, con panna, Irish coffee, Vienna coffee, mixed coffee, Neapolitan-style coffee, and hot mocha (Russian style). Each has its own unique preparation, ratio, and cultural background.

What Is Espresso and Why Does Crema Matter?

An espresso shot is the foundation of many coffee drinks. It’s made using 7 grams of finely ground coffee extracted under 9 atmospheres of pressure at around 90°C for about 20 seconds, yielding 28–30 ml of concentrated coffee. The hallmark of a well-pulled shot is a thick, reddish-brown layer of crema—fine bubbles formed by emulsified coffee oils and carbon dioxide. This crema not only looks appealing but also contributes to the espresso’s aroma and mouthfeel. Proper espresso extraction reduces caffeine intake while maximizing flavor intensity.

Milk-Based Coffees: Latte, Cappuccino & Variants

The classic Italian latte follows a milk-to-espresso ratio of 70% milk, 20% milk foam, and 10% espresso. It’s made by pouring steamed milk over a freshly brewed espresso shot. Unlike a cappuccino, which balances espresso, steamed milk, and foam equally (1:1:1), the latte has much more milk and less foam. A common variant in the U.S. is the American latte, where cold milk foam is added atop heated milk for a distinct layered look—Starbucks’ version includes a thin, half-centimeter layer of cold foam. For iced versions, the iced latte builds visual layers using ice, syrup, milk, and milk foam poured carefully to preserve texture. Start with ice and syrup in a glass, then add warm milk, and pour the espresso slowly along a spoon to maintain separation. Top with three tablespoons of milk foam for three distinct layers.

Cappuccino and Macchiato: Foam-Focused Drinks

The cappuccino flips the milk ratio, using more foam and less liquid milk than a latte: one-third espresso, one-third steamed milk, and one-third milk foam. Traditionally, cinnamon or chocolate powder is sprinkled on top to help the foam last longer. For those who prefer minimal milk, the macchiato (meaning “stained”) is just a shot of espresso with two tablespoons of smooth milk foam added—no steamed milk. It’s meant to be drunk in one sip to appreciate the contrast between the bold espresso and soft foam.

Whiskey-Infused Coffee: Irish Coffee

The Irish coffee blends coffee with Irish whiskey in a heat-resistant cup designed to reduce alcohol evaporation. Though details on exact proportions aren’t given, the drink combines hot coffee, sugar, and Irish whiskey, served with the option to “roast” the cup to enhance flavor. It delivers a warming, boozy lift—enough to affect even seasoned drinkers. The coffee and whiskey meld through the specialized brewing process, creating a comforting drink often enjoyed as a dessert or nightcap.

Rich and Decadent Coffee Toppings: Con Panna and Viennese Styles

A con panna (Italian for “with cream”) is simply an espresso topped with two tablespoons of whipped cream—no milk, no foam. It’s meant to be consumed in one go to enjoy the creamy contrast with the strong espresso beneath. Meanwhile, the Vienna coffee features a generous layer of whipped cream on top of hot espresso, often served with colorful sprinkles and drizzled with chocolate syrup. Rather than stirring, you sip through the layers: first the cool cream, then the hot coffee, and finally the sweetness. A common preparation involves sprinkling sugar on the bottom of the cup, adding hot, strong black coffee, and finishing with two scoops of cold fresh cream.

Iced and Layered Coffee Creations

The iced latte (layered version) uses the principle of beverage density to create visual layers. Start by filling a glass 5/5 with ice and adding syrup. Pour in milk to about 7/10 full and stir to increase the milk’s density. Then slowly pour espresso down the back of a spoon to float it above the milk. Finally, add three tablespoons of milk foam to form three distinct layers. For a different kind of layered treat, mixed coffee blends equal parts coffee and hot milk (including a touch of cream added before pouring), resulting in a milky Austrian-style coffee.

Unique Global Coffee Traditions

The Neapolitan-style coffee is a very strong, dark-roasted espresso served with a slice of lemon—meant to be drunk quickly and without milk. Its bitter edge and citrus pairing are popular among younger Americans as a “dawn coffee.” Meanwhile, the hot mocha (also called Russian mocha or “mojagaba”) blends dark-roasted coffee, melted chocolate, cola, egg yolk, a bit of milk, and sugar, heated and stirred together. Topped with whipped cream and chocolate shavings, it’s a thick, intense drink. The Indian coffee (served in paired handled cups) combines hot milk, dark-roasted coffee, brown sugar, and a pinch of salt for warmth. The salt is said to enhance the milk’s sweetness. Turkish coffee is unfiltered and made with extremely fine grounds boiled three times in a small pot with water and spices like cinnamon. The coffee is poured without straining, leaving grounds in the cup bottom—often read for fortune-telling. A sweet variant includes orange juice and honey added after boiling. Lastly, the frozen cream block coffee uses frozen milk cubes and layered hot coffee and milk, creating a chilled drink with a creamy foam topping and optional cinnamon garnish. The Russian coffee follows the same preparation as the hot mocha, combining similar ingredients for a rich, warming result.

Frequently Asked Questions

How much coffee is in a standard espresso shot?

A standard espresso shot uses 7 grams of coffee and yields 28–30 ml of liquid. It is extracted under 9 atmospheres of pressure at around 90°C for 20 seconds.

What’s the difference between a latte and a cappuccino?

A latte consists of 70% milk, 20% foam, and 10% espresso, with more milk and less foam than a cappuccino. A cappuccino is evenly divided into one-third espresso, one-third steamed milk, and one-third foam.

How do you make a layered iced latte?

Use ice to fill the cup 5/5, add syrup, then pour milk to 7/10 and stir. Slowly pour espresso down the back of a spoon to layer it over the milk, and finish with 3 tablespoons of milk foam for three distinct layers.

What is Irish coffee and how is it made?

Irish coffee combines hot coffee, Irish whiskey, and sugar, traditionally served in a special cup. It may include a roasted cup step to enhance flavor and includes a boozy lift. Exact proportions vary but always include coffee, whiskey, and sugar.

Why does espresso have crema on top?

Crema is a layer of reddish-brown foam formed by emulsified coffee oils, carbon dioxide, and tiny air bubbles during espresso extraction. It’s a sign of a well-pulled shot and contributes to aroma and texture.

What’s in a Viennese coffee?

Viennese coffee is hot espresso topped with whipped cream, often served with chocolate syrup and colorful sprinkles. It’s designed to be sipped through the layers without stirring.

Recommended FrontStreet Beans for Espresso-Based Drinks

For making classic espresso drinks like lattes, cappuccinos, and macchiatos, FrontStreet Coffee’s Classic Blend and PWN Golden Mandheling are excellent choices. The Classic Blend combines Brazilian, Mandheling, and a touch of Robusta for a balanced profile of caramel, toast, and dark chocolate with stable crema. The PWN Golden Mandheling is a medium-dark single origin with pronounced nutty and caramelly tones, ideal for smooth milk drinks. Both roasts produce ample crema and work well under pressure. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.