They all start from the same espresso shot, but differ radically in how it is combined with milk — amount, temperature and foam thickness. Here is exactly what sets these drinks apart, from the most concentrated to the "longest".
Espresso
The base of them all: 25-30ml of pressure-extracted coffee, no milk, with a golden crema on top. Everything starts here.
Macchiato
Espresso "stained" with a little milk foam — literally a couple of spoonfuls, enough to soften the intensity slightly without changing the volume significantly.
Cortado
Espresso and warm milk in nearly equal parts, with minimal foam. The volume stays small (about 120-150ml), and the milk is integrated rather than poured on top.
Flat White
A double espresso with microfoamed milk — velvety texture, almost no visible bubbles. The total volume is smaller than a latte (usually 150-200ml), which makes the drink taste more strongly of coffee despite containing milk.
Cappuccino
Three equal classic layers: espresso, warm milk and thick foam on top, usually in a 150-180ml cup. The foam is noticeably thicker and airier than a flat white's.
Latte
Espresso with a lot of milk and a thin layer of foam — the "longest" and mildest of them all, usually 240-360ml, ideal for those who prefer the milk taste to stand out over the coffee.
Americano
Though often confused with the drinks above, an Americano contains no milk at all — it's espresso diluted with hot water, for a volume and strength close to filter coffee, but with espresso's distinct taste.
For the exact composition (grams, syrup pumps, milliliters) of every drink on our menu, see our hot drinks recipe book. And if you want to learn milk texturing for cappuccino or latte, start with our milk pitcher guide.