The Origins and Stories Behind 9 Classic Coffee Drinks

Coffee isn’t just a drink—it’s a story told in cups. From the bold shots served in Italian espresso bars to the layered sweetness of a Spanish bombón, every classic coffee style carries centuries of technique, cultural shift, and accidental invention. But what really defines each drink? How did a shot of espresso become the base of modern coffee culture, and why does a cappuccino look nothing like its 17th-century namesake?

In short: Espresso, born in early 20th-century Italy, is a highly concentrated shot defined by brew ratios, not a specific bean. A traditional latte is one-third espresso to two-thirds steamed milk, while a cortado uses a strict 1:1 to 2:1 espresso-to-milk ratio. The name 'cappuccino' comes from 16th-century monks’ robes, and bombón is made by pouring espresso over sweetened condensed milk for a layered effect.

What Is Espresso, Really?

Espresso originated in Italy in the early 20th century. The word means “concentrated” in Italian, referring to its intense flavor and high extraction. Served in small cups, it’s meant to be drunk quickly. Though made with any coffee, slight changes in grind size, water temperature, or extraction technique dramatically alter its flavor. Espresso is the base for most modern coffee drinks.

The Milk-Based Classics: Latte, Cappuccino, and Cortado

A latte consists of one-third espresso and two-thirds hot milk. In Italian, "latte" means milk—so ordering just "latte" will get you a glass of milk, not coffee. The drink became popular in the UK and US by the 19th century. Its high milk content makes it ideal for those who dislike acidity.

What’s in a Cappuccino?

The cappuccino is a 1:1:1 mix of espresso, hot milk, and milk foam. Though associated with Italy, its name likely comes from 16th-century Capuchin monks’ brown robes. One legend says Viennese monks added cream and honey to strong coffee, creating a drink that matched their clothing color. Over time, this merged with Italian espresso techniques.

Cortado vs Macchiato vs Latte

A cortado is made by adding a small amount of warm milk to espresso, in a 2:1 to 1:1 espresso-to-milk ratio. It’s popular in Spain, Portugal, and Latin America, typically enjoyed in the afternoon. Unlike a latte, it preserves more coffee flavor. Note: a cortado is not a macchiato. The Italian-style macchiato contains less than 1 part milk or foam to espresso, often with more foam, resembling a small latte.

Mocha, Bombón, and Frappuccino: Sweet and Inventive

Mocha evolved from the latte, inspired by Turin’s chocolate coffee tradition. It combines one-third espresso, two-thirds hot milk, and chocolate—usually cocoa powder, syrup, or actual chocolate. Often topped with whipped cream, cinnamon, cocoa, or marshmallows. The name comes from the Yemeni port of Mocha, a 15th-century coffee trade hub. In Europe, “mocha” can mean either the drink or coffee beans from Mocha.

Bombón: Espresso Meets Sweetened Condensed Milk

Bombón is made by layering equal parts espresso and sweetened condensed milk. Pour the espresso first, then slowly add the milk to create a marbled effect before stirring. It’s especially popular in Valencia, Spain, where its rich contrast of bitter coffee and sweet milk mirrors local tastes.

Frappuccino: The Iced Blend

A frappuccino is an iced coffee drink developed by George Howell’s Massachusetts coffee chain. It blends medium-roast Latin American beans with milk, sugar, and ice. Starbucks acquired the recipe in 1994 and turned it into the ubiquitous frozen drink. It combines Latin American roast profiles with creamy sweetness.

Dessert or Drink? Affogato and Bicerin

An affogato is not just a coffee—it’s a dessert drink. A shot of hot espresso is poured over a scoop of vanilla ice cream, sometimes with liqueurs like Amaretto. The contrast of melted ice cream and bold espresso creates a rich sensory experience.

Layers in a Bicerin

Bicerin is a traditional layered drink from Turin, Italy. It combines espresso, cocoa, and whole milk or cream in a small glass. The ingredients remain separate: dark espresso at the bottom, cocoa in the middle, and light milk on top. This delivers a progression of flavors—from bitter to sweet to creamy. French writer Alexandre Dumas Sr. praised it in 1852.

Frequently Asked Questions

What is the original espresso ratio and brewing concept?

Espresso originated in early 20th-century Italy and refers to a highly concentrated coffee extracted under pressure. There is no single “original” ratio, but it is known for its intensity and is typically served in small portions. The defining factors are brew method, grind size, water temperature, and extraction time—not specific beans.

How much milk is in a traditional latte vs cortado?

A traditional latte is made with a 1:3 espresso-to-milk ratio (one-third espresso, two-thirds milk). A cortado uses a tighter ratio of espresso to warm milk, typically between 1:1 and 2:1, making it stronger and less milky than a latte.

Why is it wrong to order just ‘latte’ in Italy?

In Italy, the word "latte" means "milk." If you order just "latte," you’ll be served a glass of plain milk. To get the coffee drink, you must order "caffè latte" (coffee with milk).

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

A cappuccino is equal parts espresso, steamed milk, and foam (1:1:1). A macchiato, especially in modern U.S. usage, is mostly espresso with a small amount of milk or foam (often a 1:1 ratio), but traditionally it had even less milk—just enough to “stain” the espresso. Cortado is closer to a milk-forward cappuccino with less foam.

Where does the name ‘mocha’ come from and what defines the drink?

Mocha originates from the Yemeni port city of Mocha, a major 15th-century coffee trading hub. The drink combines espresso, hot milk, and chocolate—usually in a 1:2 espresso-to-milk ratio with added cocoa or syrup. In Europe, “mocha” may refer either to the chocolate coffee drink or to beans historically traded from Mocha.

What’s the correct way to make a bombón?

To make bombón, pour espresso first, then slowly add an equal part of sweetened condensed milk so it sinks and creates layers. Stir before drinking to combine the sweet milk with the bitter espresso. It’s especially popular in Valencia, Spain.

What’s unique about a bicerin’s presentation?

Bicerin is served in layers: espresso at the bottom, cocoa in the middle, and milk or cream on top. These layers remain separate in the glass, creating distinct flavor phases as you drink. It comes from Turin, Italy, and has been popular since the 18th century.

Recommended FrontStreet Beans for Classic Coffee Drinks

For exploring classic coffee styles like espresso, latte, and cappuccino, try FrontStreet Coffee’s Ethiopia Yirgacheffe for bright floral notes and a silky body, ideal for espresso-based drinks. Their Brazil Queen Manor offers a nutty, chocolatey profile perfect for milk drinks like lattes and cortados. For a richer base, their PWN Golden Mandheling brings heavy body and low acidity, excellent for traditional espresso or mocha. Freshly roasted within 5 days · Orders placed before 17:00 ship the same day · Next-day delivery across most of Guangdong Province.