List of coffee drinks

Coffee drinks are made by brewing water with ground coffee beans. The brewing is either done slowly, by drip, filter, French press, moka pot or percolator, or done very quickly, under pressure, by an espresso machine. When put under the pressure of an espresso machine, the coffee is termed espresso, while slow-brewed coffees are generally termed brewed coffee. While all coffee drinks are based on either coffee or espresso, some drinks add milk or cream, some are made with steamed milk or non-dairy milks, or add water. Upon milk additions, coffee's flavor can vary with different syrups or sweeteners, alcoholic liqueurs, and even combinations of coffee with espresso or tea. There are many variations to the basic coffee or espresso bases.
With the invention of the Gaggia machine, espresso and espresso with milk, such as cappuccino and latte, spread in popularity from Italy and Greece in the 1950s. It then came to America, and with the rise in popularity of the Italian coffee culture in the 1980s, it began to spread worldwide via coffeehouses and coffeehouse chains.
The caffeine content in coffee beans may be reduced via one of several decaffeination processes to produce decaffeinated coffee, also known as decaf, which may be served as regular, espresso or instant coffee.

Infused

Drip or filtered

Drip-brewed, or filtered coffee, is brewed by hot water passing slowly over roasted, ground coffee beans contained in a filter. Water seeps through the ground coffee, absorbing its oils, flavours and essences as it passes through the filter. The coffee grounds remain in the filter as the liquid slowly drips into a collecting vessel, such as a carafe or pot.
Paper coffee filters were invented in Germany by Melitta Bentz in 1908. To reduce waste, some coffee drinkers use fine wire mesh filters, which can be re-used for years. Many countries in Latin America and Africa, traditionally, prepare drip coffee using a small reusable bag made of cotton or other cloth.

French press or ''cafetière''

A French press, also known as a press pot, coffee press, coffee plunger, cafetière or cafetière à piston, is a coffee brewing device patented by Italian designer Attilio Calimani in 1929. A French press requires a coarser grind of coffee than a drip brew coffee filter, as finer grounds will seep through the press filter and into the coffee.
Coffee in a French press is brewed by placing the ground coffee in the empty beaker and adding hot water, in proportions of about of coffee to of water, more or less to taste. After approximately four minutes the plunger is pressed to separate the grounds and hold them at the bottom of the beaker, then the coffee is poured. Coffee press users have different preferences for how long to wait before pressing the plunger, with some enthusiasts preferring to wait longer than four minutes.

Cold brew

Flash brew

Flash brewing is another Japanese style of cold coffee brewing. It is similar to drip coffee, as it involves pouring hot water over ground coffee contained in a filter. In this method, a smaller amount of hot water is used and the coffee is dripped directly over ice which immediately cools the coffee down. Unlike cold brewing – another cold coffee method – flash brewed coffee preserves the flavor and acidity that is characteristic of hot drip coffee. Because of this, flash brew coffee is well suited for lighter roasts of coffee, chosen for their unique and complex flavors. In many coffeeshops and coffee chains, iced coffee is made by taking hot coffee and adding ice, which waters down the coffee over time. Flash brewing works around this issue.

Boiled

Turkish

Beans for Turkish coffee are ground to a fine powder. Turkish coffee is prepared by immersing the coffee grounds in water and heating until it just boils. This method produces the maximum amount of foam. If the coffee is left to boil longer, less foam remains. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade, az şekerli, orta şekerli, şekerli or çok şekerli. Before boiling, the coffee and the desired amount of sugar are stirred until all the coffee sinks and the sugar is dissolved. If the coffee is stirred for longer, little or no foam remains. The Turkish term for this kind of coffee is köpüksüz.
Turkish coffee has been designated an Intangible Cultural Heritage of Turkey by UNESCO.

Arabic

is made by boiling finely powdered Arabica coffee beans—often with spices such as cardamom, cloves, saffron, or cinnamon—in water, typically using a traditional pot like a dallah or cezve. Unlike Turkish coffee, sugar is usually not added, and it’s served unfiltered in small handle-less cups called finjān. Arabic coffee is a deeply rooted cultural tradition across the Arabian Peninsula and the Levant, symbolizing hospitality and generosity, and has been inscribed as Intangible Cultural Heritage by UNESCO.

Kopi kothok

is made by boiling coffee grounds and sugar together in a pot or a saucepan. It is very common in Cepu and Bojonegoro, Indonesia.
The ratio of coffee grounds and sugar is generally one to two. A 1:1 ratio for more bitter coffee drinks. Milk also can be added according to the order before boiling the coffee grounds.

Yazdi coffee

, also known as Rozeh coffee, is a traditional drink served to mourners in Yazd during Muharram, dating back to at least the Qajar era. It belongs to the Middle Eastern coffee family and was nationally registered as an intangible cultural heritage of Iran in July 2019. Serving coffee at mourning ceremonies was influenced by Zoroastrian traditions and became an Islamic ritual in Yazd. The earliest written record dates to 1832.
Brewing Yazdi coffee involves roasting coffee, boiling it for hours, and adding rosewater, cardamom, and sugar. It is strained through silk cloth and served in small cups, sometimes with Yazdi cake. Yazdi coffee was registered as Iran’s intangible cultural heritage on July 4, 2019, under registration number 1893.

Café tropeiro

is typical from the Brazilian tropeiro cuisine, popularized by tropeiros during the 17th and 18th centuries. It is prepared by boiling coffee powder with water and later decanting the powder with ember.

Vacuum coffee

A vacuum coffee maker brews coffee using two chambers where vapor pressure and vacuum produce coffee. This type of coffee maker is also known as vac pot, siphon or syphon coffee maker, and was invented by Loeff of Berlin in the 1830s. These devices have since been used for more than a century in many parts of the world and more recently have been given a new use by bartenders and chefs to make hot cocktails and broths.

Espresso

Espresso is brewed by machine, forcing a small amount of nearly boiling water and steam – about – under pressure through finely ground and compacted coffee. The espresso machine was patented in 1901 from an earlier 1884 machine, and developed in Italy; with the invention of the Gaggia machine, espresso spread in popularity to the UK in the 1950s where it was more often drunk with milk as cappuccino due to the influence of the British milk bars, then America in the 1980s where again it was mainly drunk with milk, and then via coffeehouse chains it spread worldwide. Espresso is generally denser than coffee brewed by other methods, having a higher concentration of suspended and dissolved solids; it generally has a creamy foam on top known as crema. Espresso is the base for a number of other coffee drinks, such as latte, cappuccino, macchiato, mocha, and americano. The term espresso, substituting s for most x letters in Latin-root words, with the term deriving from the past participle of the Italian verb esprimere, itself derived from the Latin exprimere, means 'to express', and refers to the process by which hot water is forced under pressure through ground coffee.

Moka

Combinations

Coffee with milk

Coffee with condensed milk

Café bombón was made popular in Valencia, Spain, and spread gradually to the rest of the country. It might have been re-created and modified to suit European tastebuds as in many parts of Asia such as Malaysia, Thailand, Vietnam and Singapore. The same recipe for coffee which is called Kopi Susu Panas, or Gafeh Rorn has already been around for decades and is very popular in mamak stalls and kopitiams in Malaysia. The iced version is known as cà phê đá in Vietnam. A café bombón, however, uses espresso served with sweetened condensed milk in a 1:1 ratio whereas the Asian version uses ground coffee and sweetened condensed milk at different ratios. On the Canary Islands a variety named café proprio or largo condensada is served using the same amount of condensed milk but with "café largo" or espresso lungo. For café bombón, the condensed milk is added to the espresso. For visual effect, a glass is used, and the condensed milk is added slowly to sink underneath the coffee and create two separate bands of contrasting colour – though these layers are customarily stirred together before consumption. Some establishments merely serve an espresso with a sachet of condensed milk for patrons to make themselves.

Coffee with coconut milk

There is a coffee drink combined with coconut milk from Blora, Indonesia. It is called kopi santen or kopi santan. Formulated for the first time in 1980 by a grandmother named Sakijah.

Slow-brewed and espresso

Regular coffee is sometimes combined with espresso to increase either the intensity of the flavour or the caffeine content. This may be called a variety of names, most commonly red eye, or shot in the dark. Coffeehouse chains may have their own names, such as turbo at Dunkin' Donuts. and depth charge – a federally registered trademark of Caribou Coffee. At Starbucks, a double shot of espresso in the coffee may be termed a "black eye", and a triple shot a "dead eye". "Caffè Tobio" is a version with an equal amount of coffee to espresso. A quad shot into a 16oz of coffee is called a “Hate Myself”