60+ Different Types of Coffee Drinks To Enjoy!

Ever looked at a coffee shop menu and secretly wished you knew what all these types of coffee drinks were? Don’t worry, we’ve been there too!

That’s why today we will break down over 60 different types of coffee drinks for you. 

Each coffee is unique. Some are perfect for that much-needed caffeine kick, some for those cozy afternoons and some will definitely surprise you. 

The recipes for any of these coffee drinks may vary depending on the local baristas’ country, culture, and preferences. 

There will always be differences in opinion on how to make a particular coffee drink. However, we have used the ‘usual’ recommendations for these drinks. 

First, we’ll briefly summarize the main methods for brewing coffee from ground coffee beans. 

Main Coffee Brewing Methods 

Coffee beans are ground to produce a range of grind sizes which are often labeled as fine, medium, or course. 

Liquid coffee is then brewed from ground coffee using various brewing methods. The size of coffee grinds is carefully chosen to match the brewing method. 

Each type of brewing method can also be thought of as a ‘type’ of coffee drink because it produces what I’d call a ‘base coffee’ that can be drunk without any further modification. 

The ‘base coffee’ can then be further modified by adding water, milk, syrups, cream, sugar, honey, toppings, ice, and other ingredients.

The two main brewing techniques are infusion and percolation. I also call these the ‘primary’ coffee brewing methods. 

Please read our post explaining the difference between infusion and percolation coffee brewing.

All other brewing methods use one of these two primary methods in different ways to produce brewed coffee. Consequently, I call all of these ‘secondary’ coffee brewing methods.

Essentially, these techniques extract caffeine, acids, melanoidins, and other molecules from ground coffee beans. This extraction produces the drink we call coffee.

Espresso Only Coffee Drinks

The following espresso coffee drinks consist mainly of espresso. Other solid ingredients may be added such as lime, lemon, sugar, and ice. However, the drink is only espresso and not ‘diluted’ with milk, water, or any other ingredients (OK – except when the ice melts).

Espresso

The coffee we all know. Water at a temperature of about 90 °C or 190 °F is forced under pressure (9–15 bars, 900–1,000 kPa, or 130–150 psi) through finely-ground coffee beans contained in a portafilter fixed in a specialized espresso machine. 

Espresso is usually served in a small cup called a demitasse (French for ‘half-cup’) which has a volume of about 90 ml. A single shot (or ‘solo’ in Italian) of the espresso is about 30 – 40 ml and the ‘extra space’ in the cup helps you to smell and appreciate the aroma volatiles. And this contributes to the flavor of the espresso when you drink it.

A common term for making an espresso is to ‘pull an espresso’ even though most coffee shops use machines where the barista doesn’t actually ‘pull’ anything. The usual time to pull an espresso and extract the coffee in a modern espresso machine is about 25 to 30 seconds and this gives a volume of about 30 ml. A brew ratio of about 1:2 is used. That is, 7 g of coffee with 14 g of water to give a final volume of about 30 ml (including crema). 

The term ‘pull an espresso’ comes from the espresso machine invented by Achille Gaggia in Italy in about 1938. His machine used a spring-loaded lever and water reservoir containing a portafilter filled with ground coffee. This machine allowed the barista to control the extraction of coffee and increase the extraction pressure to about 14 bars. Previously, uncontrolled steam at about 15 bars was used to extract coffee. 

The barista would pull down on the lever which compresses a spring and allowes hot water to fill the reservoir. When the lever was released the spring expanded, and like a piston, forcing the water in the reservoir through coffee grounds contained in a portafilter attached to the machine.

One beneficial ‘side effect’ of the Gaggia machine was the crema. The crema is the caramel-colored, creamy foam, that floats on top of the dark espresso. The crema is emulsified coffee bean oils. You know that oil and water don’t mix, so it naturally floats to the top of the brewed espresso which is mostly water.

An espresso is usually served in a 90 ml demitasse ceramic cup.

Similar Posts on Espresso

What Is Espresso Coffee?

How to Make the Perfect Espresso on National Espresso Day

The 10 Best Espresso Beans for 2021 – Reviewed and Ranked

Best DeLonghi Espresso Machine

Doppio

Doppio (Italian for ‘double’) is a 60ml double-shot espresso. The espresso is extracted using double the amount of ground coffee in a large portafilter. A brew ratio of about 1:2 is used. That is, 16 g of coffee with 32 g of water to give a final volume of about 60 ml (including crema).

In most cafes, single shots are often made by pulling a doppio in a two-spout portafilter. One serve is the single espresso and the other can be used to make another coffee drink or used to give a double-shot coffee. 

A doppio gives you more of your favorite espresso coffee.

A doppio is usually served in a 90 ml demitasse ceramic cup.

Ristretto

Ristretto (Italian for ‘limited’) is a short shot of espresso also sometimes called a corto. A ristretto is made with the normal amount of ground coffee (about 7 g) but extracted with about half the amount of water. A brew ratio of about 1:1 is used. This means you use 7 g of coffee and 7 g of water to brew a ristretto. When you use an espresso machine you need to use an extraction time of about 15 s to give a volume of about 15 ml to 20 ml (this also includes the crema).

A ristretto is less bitter than a normal espresso because of the shorter extraction time. Bitter compounds are mostly extracted towards the end of a 25 to 30 seconds espresso shot.

A ristretto is not simply twice as strong as normal espresso. The flavor components of coffee dissolve at varying rates so a ristretto will have different flavor characteristics compared with a normal espresso. A ristretto is less bitter and bolder than a normal espresso and this is why you may like a ristretto!

A ristretto is usually served in a 90 ml demitasse ceramic cup.

Lungo

A lungo (Italian for ‘long’) is an espresso brewed with a larger volume of water. A brew ratio of about 1:3 or 1:4 is used and an extraction time of about 1 minute. That is, about 7 g of ground coffee with 21 g of water for a 1:3 brew ratio. Most lungos served in cafes are about 90 to 110 ml of coffee but the final volume can vary depending upon the extraction time and the preferences of the barista.

In Italy, the lungo is known as a caffè lungo and in France, it’s known as a caffé allongé. 

A lungo is also known as a ‘long shot’ espresso or ‘long espresso’ which refers to the longer extraction time (up to a minute) compared with a normal espresso. 

A lungo is not simply half as strong as normal espresso. As we’ve previously mentioned, the flavor components of coffee dissolve at varying rates so a lungo will have different flavor characteristics compared with a normal espresso. A lungo may be slightly more bitter compared with a normal espresso and this is why you may like a lungo! 

A lungo is usually served in a demitasse ceramic cup that can hold up to 110ml.

Espresso Romano

This is a 30 ml espresso served with a twist of lemon in a demitasse cup. We have no idea why the word ‘Romano’ is used but a literal translation is ‘Roman Coffee’. It is also known as caffè canarino or caffè al limone. Often seen in Japan or the Amalfi coast of Italy. It should only be a twist of lemon that has been smeared around the rim of the espresso cup. 

The lemon is added to offset any potential bitterness in the coffee and adds just a little bit of decoration to your coffee! 

An Espresso Romano is usually served in a 90 ml demitasse ceramic cup.

Caffè Crema

Caffè crema (Italian/French for ‘cream coffee’) can mean the old name for espresso or a ‘long espresso’ drink common to Germany and Switzerland. Consequently, it can also be referred to as Caffè Suisse.

Caffè crema is made by passing up to 240 ml of water through coarse coffee grounds in a portafilter. As we’ve previously mentioned the term ‘long espresso’ refers to the extraction time. Usually, a ‘long espresso’ would need up to a minute for extraction. However, coarse coffee grounds are used to make a caffè crema which means the extraction time is usually about 30 seconds.

What is the difference between a caffè lungo and caffè crema? The caffè lungo uses fine ground coffee and the caffè crema uses course ground coffee.

Thick cream may be added to the coffee but this isn’t the usual recipe for a caffè crema and it isn’t the reason for the word ‘crema’. The word ‘crema’ in caffè crema refers to the layer of foam that sits on top of the coffee after extraction.

A caffè crema is usually served in a 150 ml cappuccino cup.

Freddo Espresso

Freddo espresso is an iced coffee made from espresso. 

You make a Freddo espresso with two shots of espresso (about 60 ml), sugar (to taste), and ice. The volume ratio of espresso to ice is about 1:2. 

The espresso and sugar are mixed in a frapièra (this is something like a milkshake mixer). The frapièra mixes the coffee with the sugar and produces foam from the oils of espresso. This also lowers the temperature of the drink. The espresso foam mixture is then poured over ice in a tall glass.

Guillermo

A Guillermo has one or two shots of espresso poured over slices of lime. Believe it or not, the lime serves to sweeten the espresso. 

A similar drink is the Espresso Romano which uses lemon (above). 

The drink can also be served on ice or with a dash of milk that can be served in summer.

I don’t know how it takes its name but it seems to be named after a person – maybe? If you know then please let me know steve at goodcoffeeplace.com 

Espresso Coffee Drink Combinations

The following espresso coffee combinations are a mix of espresso and other additions such as 

• Milk
• Water
• Non-espresso coffee
• Alcohol and liqueurs
• Supplements

Milk or water is the most common addition to espresso. Many combinations of coffee can be made by varying the amount of milk and water to the espresso.

Americano

The story goes that the Americano coffee drink was invented during World War II by Italian baristas. 

The US soldiers serving in Italy seemingly didn’t like the Italian espresso because it was strong and didn’t taste like the drip coffee they knew from home. 

Consequently, the Italian baristas added a cup of hot water on the side so the soldiers could dilute the espresso to their tase. 

Later the baristas just added water directly to espresso in a larger cup (200 to 250 ml). 

This drink was initially known as a café Americano but was later shortened to Americano. 

An Americano may be also be called a ‘long black’ and is served in a ceramic cup or mug. The volume varies depending upon the added hot water.

Black Eye Coffee

A Black Eye coffee is a double shot of espresso added to any non-espresso coffee. The double espresso shot helps to add even more body, stimulation, and flavor to the coffee.

Why is it called a Black Eye coffee? The story is that the dark ring created by adding the espresso is supposed to be similar to dark rings that appear when someone gets a black eye. True? I don’t know!

The volume can vary and also how it is served.

Black Tie Coffee

Black Tie Coffee is made by mixing traditional Thai iced tea, a double shot of espresso. 

Traditional Thai iced tea is a mix of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar, and condensed milk (or cream).

Bicerin

Bicerin (roughly pronounced ‘bee-chair-in’) is a traditional hot drink from Turin, Italy.

The word bicerin is Piedmontese for ‘”small glass”‘ and is the equivalent of Italian bicchierino (diminutive of bicchiere, or “glass”). [Wikipedia]

Consequently, the name of the coffee comes from the type of glass used to serve and drink it.

Bicerin is made by first mixing hot milk with drinking chocolate. This mixture is poured into the 60 ml ‘bicerin’ glass and then espresso is carefully layered on top. The drink is finally topped with whipped cream.

Breve Coffee

Breve coffee is made by first mixing half milk and half full-cream. This mix can be steamed or frothed as desired and added to one or two shots of espresso.

Breve is usually served in a small cappuccino cup.

Café Bombón

Café Bombón (also called Café Bonbón) is an espresso made with condensed milk in a ratio of 1:1 by volume. Hot or cold water may also be added to the espresso. 

This coffee seemed to originate in Valencia, Spain. 

There are similar versions of this coffee in Malaysia called Kopi Susu Panas (hot milk coffee) and in Thailand called Kafe Ron.

The condensed milk is usually added to the espresso and allowed to sink to the bottom of the cup. Can be served in a 90 ml glass demitasse to show the coffee and condensed milk boundary. 

In Malaysia, it is usually served in a ceramic coffee cup. 

This coffee can also be made with non-expresso brewed coffee as is often the case in Malaysia.

Café del Tiempo

Café del Tiempo (Spanish for ‘weather coffee’) is a Spanish iced coffee. A 30 ml espresso coffee is served along with a glass of ice cubes and sometimes a slice of lemon. 

You can sweeten the espresso before you pour it over the ice. This cools the coffee and is enjoyed as a refreshing coffee drink during summer in Valencia or other parts of Spain (or the World) where it is hot.

The Café del Tiempo is usually served in a 150 ml cappuccino cup.

Café con Leche

Café con Leche (Spanish for ‘coffee with milk’) is a 30 ml espresso mixed with scalded milk in equal amounts. Scalded milk is dairy milk heated to about 83 °C (181 °F). The coffee is served in a small 150 ml cappuccino cup. You can sweeten the coffee to your taste.

Two other versions of this are the Café con Leche en vaso (Spanish for ‘coffee with milk in a glass’) and the café con leche de desayuno (Spanish for ‘coffee with milk for breakfast’). These versions differ in the amount of milk added to the espresso.

The Café con Leche is usually served in a 150 ml cappuccino cup.

Cortado

The cortado (Spanish for ‘cut’) represents the perfect balance of milk and coffee in a cup! It contains either a single or double shot of espresso topped with an equal amount of steamed milk.

The drink originated in Spain and its name refers to the process of the milk ‘cutting’ through the espresso shot. Traditionally, it’s served in a 5-7oz glass or a Gibraltar glass which is 4.5 oz. Sometimes you might encounter it as a Gibraltar on coffee shop menus.

The cortado is usually served in a 90 ml glass cup or glass tumbler.

Café Affogato

A Café affogato is a shot of hot espresso (30 ml) served over a scoop of vanilla gelato or ice cream. Traditionally known as affogato al caffe. 

The word affogato is Italian for ‘drowned’. So this is a drink is literally where coffee drowns ice-cream! 

Sometimes a liquor such as Kahlua is also added. It is also considered a desert. 

Cafe Affogato is usually served in a 150 ml cappuccino cup.

Café con Hielo

A Café con Hielo a 30 ml espresso added to ice cubes. Café con hielo is Spanish and literally translates to coffee with ice, so it is an iced coffee. Sugar may be added for taste.

A Café con Hielo is usually served in a 150 ml glass tumbler or cappuccino cup.

Caffè Marocchino

Caffè Marocchino is made from one shot of espresso (or ristretto) and steamed milk froth. Cocoa powder is sprinkled over the top of the milk froth. 

It looks like a cappuccino but has less milk.

Caffè Tobio

An equal mix of espresso and non-espresso coffee. Similar to the Red Eye, Black Eye, and Dead Eye coffees.

An equal mix implies 30 ml of espresso and 30 ml on non-espresso coffee making a total of 60 ml of coffee.

It seems to hail from Spain given the spelling of its name.

Canadiano

The Canadiano is a fun and perhaps a sarcastic version of an Americano?

It is made by adding drip coffee to espresso.

Volume can vary depending on how much you want to drink.

Was it named by a Canadian? I don’t know, do you?

Cappuccino

Rumor has it that this drink owes its name to the brown robes of Capuchin friars. 

The color of the robes was so similar to the color of the drink, that Viennese coffee houses of the 19th century decided to call it the Kapuziner.

A cappuccino is a single or double shot of espresso with 60 ml of steamed milk, topped with a 60 ml layer of thick frothy foam.  A sprinkling of cinnamon or chocolate may be sprinkled on top of the foam.

It is very similar to the latte, but the cappuccino’s thick milk froth makes all the difference.

A cappuccino is often served in a 200 ml ceramic cup.

Con Panna

Con Panna or Espresso Con Panna is a single or double-shot espresso topped with whipped cream.

Dead Eye Coffee

A Dead Eye coffee is a triple shot of espresso added to any non-espresso coffee. The double espresso shot helps to add even more body, stimulation, and flavor to the coffee.

Why is it called a Dead Eye coffee? I’ve no idea but I guess it means if you drink so much coffee your eyes would just go lifeless?

The volume can vary and also how it is served.

Espressino

An espressino is made with equal parts (30 ml) of espresso and steamed milk. Cocoa powder is usually sprinkled on top of the drink and sometimes at the base of the cup before pouring the espresso. It originated in Apulia, southern Italy. 

The suffix ‘ino’ is Italian for ‘little’. Hence this drink could be literally translated for ‘little espresso’. This is pure speculation because as far as we know, espressino isn’t an Italian word. 

An Espressino is usually served in a 90 ml glass demitasse cup.

Flat White

I’m unsure if the flat white originated in Australia or New Zealand but I think both the Aussies and the Kiwis would claim it as their own. 

The flat white is now ubiquitous around the world. 

The flat white has a shot of espresso, a bit of steamed silky milk and it’s topped with a layer of microfoam.

It’s basically a small latte in that it has less milk. Consequently, the flavor of coffee is much more noticeable. 

The flat white is perfect for anyone who loves milky coffees but still wants to taste the intensity of their espresso.

A flat white is usually served in a 200 to 250 ml ceramic cup. During the COVID pandemic, many cafes offered the drink in paper cups to help prevent the spread of the virus from handling ceramic cups. 

Frappuccino

The Frappuccino was invented by a coffee company called ‘The Coffee Connection’. This company was later acquired by Starbucks. The name is a portmanteau of “frappe” and “cappuccino”. 

Starbucks popularized the Frappuccino and it’s a popular drink. A Frappuccino has many creative variations such as the Spooky Witch Brew Frappuccino.

A Frappuccino is a mixture of espresso coffee, milk, ice, sugar, and chocolate syrup. 

The ingredients are mixed in a blender, poured into a tall glass, and topped with whipped cream, syrup, or other toppings. 

Freddo Cappuccino

The word Freddo means cold in Italian. This may surprising considering the Freddo coffee was invented in Greece.

Freddo cappuccino is a variation of a cappuccino and is made from a Freddo espresso (see above). 

You can make a Freddo cappuccino by adding milk to a shot of Freddo espresso in a ratio of 1:2 and over ice.  

Ice cubes would melt and dilute the coffee resulting in a reduced bitterness and strength.

Galão 

A Galão coffee drink is made by adding one-quarter of espresso coffee and three-quarters of foamed milk. 

This coffee drink seemed to have come from Portugal and is similar to a caffè latte or café au lait. 

Latte

The latte as we know it and love it today became popular around the 1980s in Seattle. The word ‘latte’ is Italian for milk and the drink itself has a shot of espresso, steamed milk, and a thin layer of foam on the top, called crema. 

The latte can be made with a single shot (30 ml) or double shot (60 ml) of espresso (depends upon what the customer wants or the preferences of the barista) and up to 300 ml of steamed milk. 

A latte is usually served in a tall 250 ml glass mug with a 12 mm layer of foamed milk at the top. 

The original Italian latte is made with a Moka pot where the coffee is poured into a cup of heated milk.

There are many variations of the latte. For example, by adding a bit of flavored syrup you can turn it into a caramel latte, a hazelnut latte, a vanilla latte, you get the idea.

Macchiato

This coffee drink was invented by Italian baristas who wanted to introduce an espresso drink with a tiny bit of milk in it. The result was the macchiato, a 30 ml shot of espresso with a layer of milk foam on top.

The name is Italian and means “stained” because the milk foam is meant to sit on top of the espresso shot and thus “stain” it. This coffee drink is for those who love their espressos with a small amount of milk for that bit of extra sweetness!

A macchiato is often served in a 90 ml demitasse glass cup.

Mocha

Chocolate and coffee are a match made in heaven! So it’s not a surprise they come together in this delicious coffee drink. The mocha is a perfect blend of espresso, chocolate powder, and steamed milk, often topped with whipped cream and chocolate shavings.

Piccolo Latte

A Piccolo Latte is a ristretto topped with 60 ml of warm, silky milk. Piccolo is Italian for ‘little one’ hence a little  latte. The Spanish version is Cataldo or a Mezzo-Mezzo. 

The Australian version is called the ‘low tide latte’. 

A piccolo latte is often served in a 90 ml demitasse glass cup.

Raf (Raph) Coffee

Raf (also spelled Raph) coffee is made by adding cream and vanilla sugar to a single shot of espresso and then foaming the mix with a steam wand.

The drink is smooth and sweet.

Apparently, it is a popular coffee drink in Russia and appeared in the late 1990s.

A version of Raf Coffee called Mead Raf is made with honey layered at the bottom of a glass or ceramic cup.

Red Eye Coffee

A Red Eye is a single shot of espresso added to any non-espresso coffee. The espresso shot helps to add body and flavor to the coffee. As well as increased stimulation.

Why is it called a Red Eye coffee? The story goes that it is supposed to represent the increase in caffeine needed to stay awake through an overnight ‘red eye’ flight. True? I don’t know!

The volume can vary and also how it is served.

Red Tie Coffee

Red Tie Coffee is made by mixing traditional Thai iced tea with a single shot of espresso. , and adding sugar, condensed milk, or cream. 

Traditional Thai iced tea is a mix of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar, and condensed milk (or cream).

Non-Espresso Coffee Drinks

The non-espresso coffee drinks include coffee brewed from methods such as drip, filter, press, vacuum, and percolator. 

They also include drinks made from instant coffee and coffee mixed with other ingredients such as alcohol.

Aeropress Coffee

The AeroPress is a manual coffeemaker invented by Alan Adler. The Aeropress is an infusion coffee brewing method that can make ‘espresso-like’ coffee.

It is essentially a cylinder containing a plunger with an airtight silicone seal and operates similarly to a syringe. 

Ground coffee beans and water are steeped inside the cylinder and then forced through a filter by manually pressing the plunger.

Café Cubano

This is a Cuban coffee that is strong and sweet. Brown sugar is mixed with coffee beans before or after brewing. 

You can use espresso to brew this coffee but the original café Cubano uses Moka or filter brewed coffee. 

There are four possible methods to prepare this coffee drink

1. Espresso added to sugar. Pull a shot of espresso (or two shots if you want a larger coffee). Pour some of the espresso over brown sugar in a separate cup. Whip the coffee sugar mixture until you have a creamy paste. Layer it on the remainder of the espresso and stir in later or immediately stir it into the espresso.

2. Espresso brewed with sugar. Layer brown sugar (to your taste but evenly and thinly spread) on tamped coffee in a portafilter before extraction. Pull an espresso shot and you will have a sweet espresso.

3. Moka Pot. Brew coffee as usual in the Moka pot and add 30ml of brewed coffee to sugar.

4. Filter. Add brown sugar (to your preferred taste) into ground coffee. Add coffee sugar mixture to a filter and brew as usual. 

A café Cubano is usually served in a 90 ml ceramic or glass demitasse cup.

Café Glacé

This is a simple drink for summer. Just brew coffee by any method you prefer, add a serving of ice cream, and top with chocolate powder or chocolate chips.

Clever Brewer

The Clever Brewer is a coffee infusion brewing technique. It is also known as a clever dripper.

It is a simple cone-type brewer containing filter paper. Making coffee is easy.

Coffee grounds are placed in the clever brewer and hot water is added.

The coffee steeps for about 4 minutes.

You place the brewer directly over your coffee cup, release the stopper in the brewer, and let the coffee drip into your cup.

The filter paper in the cone brewer filters the coffee as it’s poured into your cup.

Cortadito

A cortadito is essentially a Café Cubano but with extra sugar and milk.

The coffee is usually brewed to taste with a Moka pot or similar. However, any coffee used to make a cubano can be used.

About 30 ml of warm milk is layered over 30 ml of brewed coffee. Sugar and evaporated milk is added. 

This is a doubly sweet coffee because it has both sugar and evaporated milk. Ugh… or Ahh..?

Café au Lait

As you probably guessed by the name this coffee has its origins in France. It translates to ‘coffee with milk’ and the drink itself contains drip coffee with a splash of steamed milk.

If you are at home and want to enjoy a café au lait but don’t have an automatic drip maker, you can use a French Press instead. It’s an inexpensive alternative plus you’re keeping it French!

Cowboy Coffee

Cowboy coffee is a traditional drink made by cowboys in the US. It is often made whilst camping. I guess it gives you that rugged caffeine experience.

The cowboys add water to coarse ground coffee beans and heat until it boils. It is then decanted into a mug after the coffee grounds settle to the bottom of the pan or kettle.

Please read our post on Cowboy Coffee for more details.

Cold Brewed Coffee

Cold-brewed Coffee. Is coffee extracted completely in the cold and prepared as a coffee concentrate. No hot water is used at all in making this coffee drink.

Coarse coffee grounds are steeped in cold water for 12 to 24 hours. 

The coffee is then filtered and kept in a fridge for up to a week.

You dilute the coffee concentrate with milk, water, or ice. You can also add chocolate to the top of the drink just to add a bit of decoration, taste, and caffeine! 

Rather than making cold brew yourself, you can buy it ready-made in cans, cartons, or bottles. You can also find cold brew versions that include milk and chocolate.

Similar Posts On Cold Brew Coffee

How to Get the Real Taste of Cold Brew Coffee with a Cold Brew Coffee Maker

Cold Brew Coffee Benefits – Is Cold Brew Coffee Actually Healthier for You?

The Best Coffee Beans for Cold Brew: Everything You Should Know Coffee on a desk

The Best Coffee Grounds for Cold Brew – All You Need to Know

Dalgona Coffee

Dalgona coffee is inspired by phenti hui coffee, a popular Indian drink.

Dalgona coffee supposedly gained popularity in Korea.

A Dalgona coffee is made by mixing instant coffee, milk, and sugar together with a milk frother or milkshake maker (also known as a frapièra). It is also sold as premixed sachets.

The amount of coffee, sugar, and milk you use for your Dalgona Coffee is entirely your choice.

Drip coffee

Drip coffee is the most popular version of filter coffee. 

The coffee grounds are immersed in hot water inside an automatic coffee maker. Then, the coffee drips directly into your mug, hence the name.

For more details please read our post on drip coffee makers.

Flash-Brew Coffee

Flash-brew coffee is made by pouring hot water over coffee grounds in a filter (Pour-Over brewing method). The extracted coffee flows out of the filter and into the carafe containing ice cubes.

It was originally developed in Japan. 

Flash-Brew uses hot water extraction of coffee. In contrast, Cold Brew uses cold water extraction of coffee from the ground coffee beans. 

Flash brewed coffee supposedly preserves the flavor and acidity that is characteristic of drip coffee. 

The coffee is not diluted too much because it drips over ice rather than the ice added to the coffee. 

Frappé

The traditional (Greek recipe) frappé (pronounced frap-pay and not to be confused with the word frape) was instant coffee blended with water and sugar to create a foamy liquid. This was then added over ice cubes in a glass.

More recently a frappé is made from a blend of espresso coffee, milk (or ice-cream), water, and various flavors and toppings. 

A frappé is different from an iced coffee, milkshake, smoothie, or slushy in that the coffee and water are usually shaken or blended to first create the foamy coffee liquid. 

Please refer to our post on Happy National Frappé Day 2020!

French Press Coffee

French Press coffee is an infusion coffee brewing technique. 

Ground coffee is immersed in hot water in a specially designed carafe known as a French Press.

The ground coffee steeps over about 8 minutes including a 1-minute bloom. 

The coffee is then filtered using the movable filter of the French Press and decanted directly into your cup.

Please read our posts on making French Press Coffee and French Press coffee makers.

Instant Coffee

Instant coffee is made from brewed coffee beans. 

Brewed coffee is usually dehydrated to powder or granules. 

Making instant coffee is easy and instant! 

Simply rehydrate the coffee powder or granules with hot water and there is your coffee!

You can then add milk, sugar, cream, condensed milk, evaporated milk to suit your taste. 

Instant coffee is used as an ingredient in other coffee drinks. For example Dalgona coffee.

Ipoh White Coffee.

Ipoh is a town in the state of Perak in Malaysia. The story is that this coffee drink was introduced to Malaysia in the 19th Century by Chinese tin miners.

The Ipoh white coffee is made by dark roasting a blend of three types of coffee beans (robusta, liberica and arabica) with palm oil margarine.

The coffee (kopi) is brewed by pouring boiling water through a cloth filter containing the roasted ground coffee beans. It is then finally sweetened and served with condensed milk (or evaporated milk).

Variations of this coffee drink include variations in the roasting process and in the additions to the brewed coffee. 

Please read our post on Malaysian coffee for more details.

Moka Pot Coffee

The Moka Pot coffee drink uses an infusion technique for brewing coffee. The coffee grinds do not ‘sit’ in water for an extended time and water isn’t recycled.

The Moka pot brews coffee by passing pressurized hot water through ground coffee in a basket.

The coffee to water ratio is set by the size of the basket in the Moka pot.

Please read our post on the differences between a percolator and a Moka Pot.

Nitro Cold Brew Coffee

Nitro cold brew is basically a cold brew concentrate infused with nitrogen gas.

It is usually poured from a draft faucet much like a beer. Nitro Cold Brew also resembles a beer – the good old Irish Guinness!

The added nitrogen gives a frothy velvet-like texture to the coffee.

Nitro cold brew is great for summer!

If you are interested in making your own nitro cold brew coffee then there is a nifty new nitro brew coffee maker from GrowlerWerks

You can also get nitro cold brew coffee ready-made in cans or bottles.

Percolated Coffee

A percolator may be considered an infusion brewing technique, percolation brewing technique, or a combination of both. It depends upon your definition of these two techniques. 

I think that a percolator is an infusion brewing technique because coffee grounds are essentially steeped in water.

Percolated coffee is made from ground coffee beans in a percolator pot. The ratio of coffee beans to water is usually set by the size of the basket but you can experiment to taste

Please also refer to our post on the difference between a percolator and a Moka Pot.

Pour-Over Coffee

Pour-over coffee is one of the most basic and classic methods of brewing coffee. 

When making a pour-over coffee you use a kettle to heat water to the optimum temperature (between 195 and 205˚F) which you pour over the ground coffee in a cone (or funnel) containing an add-on, or built-in, filter. You have full control over the pour and this includes the time and extent of your brew.

You determine the speed and spread of the water over the coffee, the agitation of the coffee grinds by the water, you observe how the coffee blooms, sense the brewing process and experience the aroma.

You are an integral, and intimate, part of the coffee-making process when you brew pour-over coffee. No machine is needed!

Similar Post on Pour-Over Coffee

How To Make The Best Pour-Over Coffee

Top Best Selling Pour Over Coffee Makers

Best Automatic Pour Over Coffee Makers

Turkish coffee

Turkish coffee is made by immersing fine ground coffee in water, adding sugar, and then heating until it boils. It’s like a Cowboy Coffee but uses fine ground rather than coarse ground coffee. 

Turkish coffee is made in a cezve and can have varying amounts of added sugar. 

There are four main sugar levels in Turkish Coffee: 

1. sade (plain; no sugar), 
2. az şekerli (little sugar; half a level teaspoon of sugar), 
3. orta şekerli (medium sugar; one level teaspoon), 
4. çok şekerli (a lot of sugar). 

Please also refer to our post on Turkish Coffee – How To Make Traditional Turkish Coffee At Home

Vacuum Coffee

A vacuum coffee maker brews coffee using two chambers, air pressure, and a vacuum. 

This type of coffee maker is also known as a siphon (sometimes spelled syphon) coffee maker.

The vacuum coffee maker has been used for over a hundred years and in many countries.

You can make as much as you like and experiment with brew ratios. 

Vacuum coffee makers range from simple and practical to impressively elaborate and ornamental.

Please also refer to our posts on siphon coffee – Brew Your Coffee With The Help Of A Vacuum: Best Siphon Coffee Maker

Alcohol Coffee Drinks

There are three general types of coffee drinks containing alcohol. 

1. Alcohol is added to freshly brewed coffee
2. Alcohol is added to coffee and other ingredients and bottled separately
3. Alcohol is added to coffee beans before brewing

The alcohol is poured into a clear glass and sugar is added. Espresso or non-espresso brewed coffee is poured over the alcohol. Whipped cream may sometimes be added to create a layered effect in the glass. 

Some examples of alcohol in coffee drinks include

Irish Coffee (Irish Whiskey)

Caffe Coretto (Grappa or Sambuca)

Gunfire (Rum).

The Gunfire coffee drink has two versions. The British version uses tea but the Australian and New Zealand version uses coffee. The story is that the Australian and New Zealand version is offered to soldiers before the Dawn Service on ANZAC day.

Coffee Liqueurs

Alcoholic drinks made of coffee include many older popular liqueurs such as Kahlua and Tia Maria. These coffee liqueurs can be drunk ‘as is’ but are often used in cocktails.

Kahlúa was invented in the 1930s and its main ingredients are The drink contains rum, sugar, and arabica coffee from Mexico. It is often used to make an espresso martini.

You can even buy K-cups with Kahlua-tasting coffee.

Tia Maria was initially made with Jamaican coffee beans but is now made in Italy with other quality coffee beans. 

The main ingredients are coffee beans, Jamaican rum, vanilla, and sugar, blended to an alcoholic content of 20%. 

Tia Maria is often added to vodka to make a ‘White Russian’ cocktail. 

A modern popular coffee liqueur made from cold brew coffee is ‘Mr Black Cold Brew Coffee Liqueur’

This is an Australian liqueur and uses arabica coffee that is brewed and blended with Australian wheat vodka and cane sugar. It can be used for cocktails or drunk on its own. 

We may have a more detailed post on coffee liqueurs later.

Coffee Drinks With Supplements 

There is a growing list of coffee drinks containing various common and exotic supplements. There are too many to list here so I’ll just mention a few.

Various supplements are added to ground roasted coffee beans, ground green coffee beans, or instant coffee.  These supplements are usually prepackaged with coffee, so all you need to do is add hot water to make your coffee supplement drink. 

Java Burn – Add To Your Normal Coffee Drink

Java Burn is a coffee supplement that we have previously discussed but you add it to your normal coffee (brewed or instant – whichever way you normally make your coffee). It contains 10 ingredients including vitamins and amino acids that supposedly help you reduce weight. 

Grain, Vegetable, Vitamin, Herb, and Mushroom Coffee Drinks

Grains, vegetables, vitamins, mushrooms, herbs, and many other ingredients can be combined with instant coffee, finely ground raw coffee, or finely ground roasted coffee to create a ‘healthy’ coffee drink.

One of the most common ingredients mixed with coffee is Garcinia Cambogia. This fruit supposedly helps you lose weight. Unfortunately according to Examine.com it is ineffective and will not help you lose weight.

An example of a coffee drink that uses grains is ‘Good Morning’ Coffee.

This is a Malaysian brand and contains finely ground arabica coffee, 18 grains, red beetroot, Garcinia Cambogia, and fiber crème.

Other examples of coffee drinks that use vitamins, mushrooms, and other ingredients are the following…

Green Coffee Beans Supplement Drinks

Green coffee beans are often used as a supplement and can be used alone or premixed with other ingredients to create health drinks for energy or weight loss. One example is Leptin’s GreenCoffee 1000 Gold.

GreenCoffee Gold 1000 claims to

“…detox and stimulate the body to burn fat, so you can detox quickly and responsibly.

It “…has an anti-aging effect, purifies the intestines, and is positive for people with skin problems like acne.

GreenCoffee 1000 Gold contains green tea, caffeine, calcium, chromium Picolinate, Panax ginseng root, antioxidant polyphenols, and epigallocatechin gallate (EGCG). 

Other examples of green coffee bean drinks are as follows…

Flavored Coffee Bean Drinks

There is almost an endless list of flavors that can be added to coffee beans. The flavor gets carried through the brew and into your coffee cup!

You usually find these flavored coffee beans at small markets and coffee shops around the world.

Coffee beans are flavored by adding flavored oil, spices, syrups, or alcohol to roasted coffee beans and letting them infuse for at least a couple of hours.

Flavored oils include Vanilla, Chocolate, Caramel, Hazelnut, Crème Brûlée, Pecan, Coconut, Toffee, and many more.

Spices include vanilla pods, cinnamon sticks, or nutmeg. 

Examples of flavored coffee beans are as follows…

Café, Caffè, or Cafe?

The words Café, Caffè, and Cafe all look the same, and seem to mean the same, but are spelled differently. 

What gives? Well, the words all mean ‘coffee’ but in different languages.

Café is Spanish for coffee. Caffè is Italian for coffee. Cafe is English for a place that sells coffee.

Conclusion

There are many different types of coffee drinks to suit many different tastes, cultures, and climates. 

The best thing is that new or different types of coffee drinks continue to be created. 

This list of the different types of coffee drinks is constantly evolving and will be updated from time to time. So keep a look out for updates. 

If you have a unique coffee drink then please let us know!

The dazzling variety of coffee drinks just makes coffee even more attractive as a drink – hot or cold.

Join Our Good Brews Club

Join our Good Brews Club for discounts, giveaways, a chance to win free coffee every month, the best coffee recommendations, special deals, and much more!

>>>Click to learn more about the Good Brews Cub