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”Liqueur coffee
The caffeine content of these drinks, to the extent that caffeine is present in them, will not prevent intoxication from their alcohol content. Instead, the caffeine may mask the true degree of alcohol-induced loss of coordination.- Barraquito is an old drink from Tenerife combining espresso, condensed sweetened milk, foamed milk, lemon, cinnamon and Licor 43, which was carried across the Atlantic in a later modified form as the Carajillo.
- Café Calva is a drink from the Normandy region of France, consisting of coffee with Calvados . The Calvados may be added to the coffee, used to soak a sugar cube before adding it to the coffee or used as a "rinse," added to the cup after drinking the coffee.
- Caffè corretto
- Ponce, a hot drink, akin to tea grog originating in Leghorn port: a shot of espresso poured on top of rum made hot with the espresso machine steamer. A lemon zest is often added.
- A carajillo is a Spanish drink combining coffee with brandy, whisky, anisette, or rum. It is typical of Spain and according to folk etymology, its origin dates to the Spanish occupation of Cuba. The troops combined coffee with rum to give them courage. There are many different ways of making a carajillo, ranging from black coffee with the spirit simply poured in to heating the spirit with lemon, sugar and cinnamon and adding the coffee last. A similar Italian drink is known as caffè corretto. The American version of a Spanish Coffee uses a heated sugar-rimmed Spanish coffee mug with of rum and of triple sec. The drink is then flamed to caramelize the sugar, with of coffee liqueur then added to put out the flame, and then topped off with of coffee, and whipped cream.
- Hasseltse koffie, Vlaamse koffie or Afzakkertje.
- Hotshot is a Swedish shot with 1 part Galliano, 1 part coffee and 1 part heavy cream.
- Irish coffee
- Karsk, kaffegök or svartkopp
- Rüdesheimer Kaffee is an alcoholic coffee drink from Rüdesheim in Germany invented in 1957 by Hans Karl Adam. It is made with Asbach Uralt brandy with coffee and sugar, and is topped with whipped cream.
- A , meaning a Pharisee, is an alcoholic coffee drink that is popular in the Nordfriesland district of Germany. It consists of a mug of black coffee, a double shot of rum, and a topping of whipped cream. In 1981, a court in Flensburg ruled that of rum were not sufficient for preparing a genuine Pharisäer.
- A gunfire has its origins in the British Army, typically made by mixing black tea with rum, though in Australia and New Zealand it is more often made with black coffee instead. On ANZAC Day, this version is served to soldiers before dawn services as part of the "gunfire breakfast".
Flavoured
;Cafe con Miel
A cafe con miel or café miel has a shot of espresso, steamed milk, cinnamon, and honey. The name comes from the Spanish word for honey, miel.
;Café de olla
Café de olla or pot coffee is a traditional coffee-based drink prepared using earthen clay pots or jars in Mexico and other Latin American countries. It is flavored with cinnamon and piloncillo. Consumed primarily in colder weathers, usually with the merienda meal, and accompanied with pan dulce pastries.
;Espressino or Marocchino
The marocchino is made from espresso, steamed milk, and a dusting of cocoa powder, similar to the espressino.
;Mocha or café mocha or mochaccino or rápido y sucio
A café mocha is a variant of a caffè latte. Like a latte, it is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate.
The term moccaccino is used in some regions of Europe and the Middle East to describe caffè latte with cocoa or chocolate. In the U.S. it usually refers to a cappuccino made with chocolate.
A cafe borgia is a mocha with orange rind and sometimes orange flavoring added. Often served with whipped cream and topped with cinnamon.
A café rápido y sucio, or a quick & dirty coffee, is three shots of espresso topped with chocolate or mocha syrup. Unlike a café mocha which has milk added or an Americano which has water added, a Café Rápido y Sucio or a Quick & Dirty Coffee is espresso and chocolate only. Any variation of this drink containing more than three shots of espresso would be referred to as a Fast & Filthy Coffee.
;Melya
Melya is coffee flavoured with cocoa powder and honey. Cream is sometimes added.
;Pedrocchi or Paduan Coffee
A mint coffee that originated from the city of Padua in the Caffè Pedrocchi. It is indeed known in Padua as Pedrocchi; while in the rest of Italy as Caffè Padovano, which can be translated as Paduan Coffee. It is made of a lower layer of hot espresso coffee, a middle thick layer of fresh cream and mint syrup, and an upper thin layer of cocoa powder. The beverage is not to be stirred nor added with sugar.
Iced
Frappé
, sometimes called a javaccino by independent coffeehouses, is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer but has now spread on to other countries.Greek Freddo preparations
Freddo espresso
Freddo espresso is a foam-topped iced coffee made from espresso that is commonplace in Greece. It consists of two shots of espresso, sugar, and ice 1:2. The espresso is mixed with the sugar and ice in a frapièra, which cools the espresso and produces a foam from the oils of the coffee. This mixture is then poured over ice into a serving glass.Freddo cappuccino
Freddo cappuccino is another variation of the original cappuccino and is as popular as the freddo espresso. It follows the same process as the freddo espresso but is topped with a cold milk froth called afrógala which is added in ratio 1:2, and 1:2. The choice of milk used to create the afrógala may vary from fresh to condensed. Recently the Coffee Island coffee shop, established a new foam and cream trend in freddo cappuccino. They use plant-based milk creamed in the frapièra. The result is a stiffer and sweeter cream.Other
; Shakerato; Espresso and tonic
Instant coffee
is a drink derived from brewed coffee beans. Through various manufacturing processes the coffee is dehydrated into the form of powder or granules. These can be rehydrated with hot water to provide a drink similar to conventional coffee. At least one brand of instant coffee, Camp Coffee, is also available in concentrated liquid form.Instant coffee is used as an ingredient in other coffee drinks. Indian beaten coffee is made from instant coffee whipped with sugar and served over warm milk. A Korean drink known as dalgona coffee is prepared similarly but can be served hot or cold. A Greek frappé coffee is made again from instant coffee, sugar, and milk, but it is prepared in a cocktail shaker.
Instant coffee brands include:
- UCC
- Chock full o'Nuts
- Folgers
- Kenco
- Lavazza
- Maxwell House
- Moccona
- Mr. Brown Coffee
- Nescafé
- Sanka
Decaffeinated
- Soaking the beans in water, a method said to have been developed in Switzerland
- Washing beans in a solution of water and ethyl acetate
- Applying carbon dioxide, either as a liquid or in a supercritical state, to beans at high pressure
- Dissolving the caffeine with the solvent dichloromethane
Other
Avocado coffee
Avocado coffee or kopi alpukat is an Indonesian coffee drink combined with avocado milkshake or commonly called jus alpukat.Caffè Medici
A caffè Medici is a doppio poured over chocolate syrup and orange peel, usually topped with whipped cream. The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.Café Touba
is the spiritual drink of Senegal, named after Cheik Ahmadou Bamba Mbacké and the holy city of Touba in Senegal. During the roasting process, the coffee beans are mixed with grains of selim, and sometimes other spices, and ground into powder after roasting. The drink is prepared using a filter, similar to plain coffee. Sugar is often added before drinking.Canned coffee
is ubiquitous in Japan and throughout East Asia, with a large number of companies competing fiercely and offering various types for sale. Canned coffee is already brewed and ready to drink. It is available in supermarkets and convenience stores, with vast numbers of cans being sold in vending machines that offer heated cans in the autumn and winter, and cold cans in the warm months.Some brands in the United States have recently begun selling similar products in gas stations, grocery stores, and corner stores, though it is not nearly as widespread as the Japanese version is in Japan. Brands of canned coffee include these:
- UCC
- Folgers
- Mr. Brown Coffee
Coffee beer
Coffee milk
is sold in two ways: prepared coffee milk and coffee syrup. It is a drink prepared or made by adding a sweetened coffee concentrate called coffee syrup to milk in a manner similar to chocolate milk. It is the official drink of Rhode Island in the United States. Coffee milk brands include:- Farmers Union Iced Coffee marketed as iced coffee
- Autocrat, LLC