Quick answer: Espresso drinks differ mainly in how much milk and foam they add to espresso. From strongest to mildest: espresso, macchiato (espresso with a dab of foam), cortado (espresso with about equal warm milk), flat white (small, velvety microfoam), cappuccino (thicker foam), and latte (more milk, thin foam). Americanos add hot water instead of milk; mochas add chocolate.
Key takeaways
- Every espresso drink is espresso + water, milk, foam or flavor in different proportions.
- Size and foam texture separate the cortado, flat white, cappuccino and latte.
- "Macchiato" means two very different drinks depending on where you order it.
- Espresso drinking is growing, so knowing the menu helps both baristas and guests.
Why it's worth knowing
Espresso drinks are a bigger share of coffee drinking every year. Past-week consumption of espresso-based beverages rose from 40% of U.S. adults in 2022 to 45% in 2026, and specialty coffee now leads daily consumption at 47% of adults. Customers order by name, and when a "cortado" means something different at every shop, it causes confusion at the counter.
The definitions below reflect common specialty-café practice. Shops vary, and that's fine, as long as your team and your menu agree.
A quick history of espresso
Espresso grew out of the push to brew coffee faster. In 1884, Angelo Moriondo of Turin patented an early steam-powered machine for brewing coffee in bulk. Luigi Bezzera developed single-shot brewing in the early 1900s, Desiderio Pavoni bought his patents, and the pair introduced espresso at the 1906 Milan Fair. After World War II, Achille Gaggia's lever machines raised brewing pressure to roughly 8–10 bars and produced crema, and in 1961 the Faema E61 introduced a motorized pump, the basic design most cafés still use.
The espresso family, from strongest to mildest
| Drink | What it is | Typical size | Milk and foam |
|---|---|---|---|
| Espresso | Concentrated coffee brewed under pressure | 1–2 oz | None |
| Ristretto | A shorter, more concentrated shot | ~0.75–1 oz | None |
| Lungo | A longer shot pulled with more water | ~2–3 oz | None |
| Macchiato (traditional) | Espresso "marked" with a spoonful of foam | 2–3 oz | A dab of foam |
| Cortado | Espresso cut with about equal warm milk | ~4–4.5 oz | Little foam |
| Gibraltar | A cortado served in a Gibraltar glass (U.S. specialty term) | ~4.5 oz | Little foam |
| Flat white | Espresso with velvety, thin microfoam | ~5–6 oz | Thin, glossy microfoam |
| Cappuccino | Espresso, steamed milk and a thick foam cap | ~6–8 oz | Thick foam |
| Latte | Espresso with lots of steamed milk | 8–20 oz | Thin foam |
| Mocha | A latte with chocolate | 8–20 oz | Thin foam, often whipped cream |
| Americano | Espresso topped with hot water | 8–16 oz | None |
| Long black | Hot water topped with espresso (preserves crema) | ~6–8 oz | None |
The drinks people confuse most
Cortado vs. flat white
Both are small and strong. The cortado is roughly half espresso, half warm milk, with little foam, served in a small glass. The flat white, popularized in Australia and New Zealand, is a touch larger, with a thin layer of silky microfoam poured to integrate with the espresso. If a customer wants "a strong little milk drink," either works; ask whether they want more foam texture (flat white) or less (cortado).
Cappuccino vs. latte
Both start with espresso and steamed milk. The cappuccino is smaller, with a thicker, airier foam that makes it feel lighter and more coffee-forward. The latte is larger and creamier, with only a thin layer of foam. A "dry" cappuccino has even more foam; a "wet" one has more milk.
The two macchiatos
A traditional espresso macchiato is a tiny drink: one or two shots with a spoonful of foam. A latte macchiato (and the caramel macchiato made famous by chains) is a tall layered milk drink with espresso poured on top. If your menu offers one, label it clearly to avoid surprises.
Americano vs. long black
Both are espresso and hot water. An americano adds water to espresso; a long black pours espresso over water, which keeps more crema on top. Most U.S. cafés serve americanos.
Iced espresso drinks
Most of the classics have iced versions:
- Iced latte: espresso, cold milk, ice. The best-selling iced espresso drink in many cafés.
- Iced americano: espresso, cold water, ice.
- Shaken espresso: espresso shaken with ice and syrup until frothy, then topped with milk.
- Iced mocha: chocolate sauce, espresso, milk and ice.
- Espresso tonic: espresso over tonic water and ice, a bright, bubbly specialty.
Iced drinks need clear cups and good lids. See our PET vs PP vs PLA cold cup guide.
Matching drinks to cup sizes
| Drink | Hot cup | Notes |
|---|---|---|
| Espresso, macchiato | 4 oz | Or ceramic demitasse for dine-in |
| Cortado | 4–6 oz | Glass for dine-in |
| Flat white, cappuccino | 6–8 oz | |
| Latte, mocha, americano | 8–20 oz | Offer two or three sizes |
Our hot cup sizes guide explains which lids fit which cups.
The modifiers customers ask for
Beyond the drink name, a few modifiers come up constantly. It helps to define them the same way on your menu, your POS and in training:
- Extra shot: adds one shot of espresso. Price it per shot.
- Half-caf: half regular, half decaf espresso. Requires a decaf grinder or a pre-dosed decaf option.
- Dry / wet: more foam (dry) or more milk (wet), usually for cappuccinos.
- Extra hot / kids' temp: adjusts milk temperature. Kids' temp is warm, not hot.
- Upside down: espresso added first, then milk, which reverses a layered drink.
- Breve: made with half-and-half instead of milk.
- Alt milk: oat, almond, soy or another plant milk. See our milk lineup guide.
Putting these into POS buttons, rather than free-text notes, speeds up the bar and makes your sales reports far more useful.
Menu tips for cafés
- Define your drinks. Write each recipe: shots, milk volume, foam depth, cup.
- Use the same names as your neighbors unless you have a reason not to, and explain any house twist on the menu.
- Train the "translation." When someone orders a "macchiato," ask one quick question to confirm which one they mean.
- Price by cost, not by tradition. Small drinks like cortados can carry great margins. See our menu pricing guide.
Serve every drink in style
From a 4 oz cortado to a 20 oz iced latte, Affogato Bean prints branded hot and cold cups, sleeves and lids sized for your menu, with design help included. See cups or request samples.
Frequently asked questions
What is the difference between a cortado and a flat white?
A cortado is a small drink of espresso cut with roughly an equal amount of warm milk, usually served around 4–4.5 oz. A flat white is a little larger, often 5–6 oz, with a thin layer of velvety microfoam and a strong espresso flavor.
What is the difference between a cappuccino and a latte?
Both are espresso and steamed milk. A cappuccino is smaller with a thicker, airier layer of foam, while a latte has more steamed milk and only a thin layer of foam, making it milder and creamier.
What is a macchiato?
A traditional espresso macchiato is a shot of espresso 'marked' with a small dollop of milk foam. Many chains also sell a 'latte macchiato' or caramel macchiato, which is a large layered milk drink with espresso poured on top, a very different beverage.
How much espresso is in a latte?
Most specialty cafés use a double shot as the base for most milk drinks, with some adding an extra shot to the largest size. Recipes vary by shop.
Sources
- StoneX, “Coffee Remains America's Favorite Beverage, NCA Report Finds.”
- Smithsonian Magazine, “The Long History of the Espresso Machine.”
- Specialty Coffee Association, “2026 National Coffee Data Trends Specialty Coffee Report.”
Sources checked October 2026. Statistics are reported as published by each source.