Coffee is one of the world’s most widely consumed beverages, valued not only for its stimulating properties but also for its cultural and social significance. Broadly defined, coffee drinks are beverages produced by extracting flavour compounds, oils and soluble solids from ground coffee beans using hot water (Quality Control in the Beverage Industry, 2019 cited in ScienceDirect, 2024). This simple process has given rise to a remarkable diversity of drinks, especially those built around espresso, the concentrated foundation of modern coffee culture. Understanding the main coffee drink types helps consumers appreciate flavour, strength and preparation styles.
1.0 Espresso: The Foundation of Modern Coffee
Espresso is widely regarded as the cornerstone of contemporary coffee drinks. It is produced by forcing hot water under pressure through finely ground coffee, creating a dense beverage topped with a characteristic crema (Wikipedia, 2025). This method yields a stronger flavour and higher concentration of dissolved solids than most filter brewing techniques. Importantly, espresso serves as the base for numerous drinks, including latte, cappuccino, americano, macchiato and mocha (Wikipedia, 2025).
Variants such as the ristretto (shorter extraction) and lungo (longer extraction) demonstrate how subtle changes in brewing time and water volume can significantly alter flavour intensity and bitterness. The development of espresso technology in the early twentieth century transformed café culture worldwide, making quick, consistent coffee preparation possible.
2.0 Milk-Based Espresso Drinks
Among the most popular coffee beverages are milk-based espresso drinks, which balance espresso intensity with dairy sweetness and texture. Scientific research highlights that milk components such as proteins and lipids interact with coffee compounds to influence taste, aroma and mouthfeel (Li, 2025). This explains why milk significantly alters the sensory profile of coffee.
2.1 Latte
The caffè latte typically consists of one part espresso combined with a larger proportion of steamed milk and a thin layer of foam (Esquires Coffee, 2024). Because of its higher milk content, the latte offers a smoother, milder flavour than many other espresso drinks. Its creamy texture and adaptability to syrups or flavourings have contributed to its global popularity.
2.2 Cappuccino
The cappuccino is distinguished by a more balanced ratio of ingredients, commonly described as equal parts espresso, steamed milk and milk foam (Scanomat, 2024; Esquires Coffee, 2024). The foam layer enhances aroma release while preserving heat, producing a richer sensory experience. Historically, the drink’s name derives from the colour resemblance to Capuchin monks’ robes (Perfect Daily Grind, 2020).
3.0 Flat White and Cortado
The flat white, originating in Australia or New Zealand, emphasises microfoam milk with a stronger espresso flavour than a latte (Achilles Coffee Roasters, 2025). Meanwhile, the cortado traditionally combines equal parts espresso and warm milk, minimising foam to preserve the coffee’s intensity (Esquires Coffee, 2024). Both drinks appeal to those seeking a middle ground between strong espresso and milky smoothness.
4.0 Coffee and Water Combinations
Not all coffee drinks involve milk. Some rely on water dilution to modify strength while retaining espresso flavour.
4.1 Americano
The americano consists of espresso diluted with hot water, producing a drink similar in strength to filter coffee but with espresso’s characteristic taste (Esquires Coffee, 2024). The drink is often associated with American soldiers in Europe during the Second World War who diluted espresso to resemble coffee from home.
4.2 Long Black and Filter Coffee
Closely related is the long black, in which espresso is poured over hot water to preserve crema. Traditional filter coffee, by contrast, involves gravity-based extraction rather than pressure, producing a lighter body but often greater volume.
Research suggests these brewing differences influence caffeine perception and flavour intensity, highlighting how preparation technique shapes consumer experience (Poole et al., 2019).
5.0 Sweet and Flavoured Coffee Drinks
The popularity of flavoured coffee beverages reflects changing consumer preferences and café innovation.
5.1 Mocha
The caffè mocha combines espresso, chocolate and milk, typically topped with cream or foam. The chocolate moderates bitterness, creating a dessert-like beverage appealing to new coffee drinkers (Esquires Coffee, 2024).
5.2 Flavoured Lattes
Modern cafés frequently offer vanilla, caramel or hazelnut lattes, demonstrating the flexibility of espresso-milk combinations. While traditionalists may prefer unflavoured drinks, flavoured options have broadened coffee’s appeal globally.
6.0 Foam, Texture and Sensory Experience
An important distinguishing feature among coffee drinks is milk texture. Steamed milk contains fine bubbles producing a velvety mouthfeel, whereas foamed milk creates thicker froth with larger bubbles (Coffee Cart Boys, 2023). Texture significantly affects perceived sweetness, aroma and body, explaining why cappuccinos, flat whites and lattes taste different despite similar ingredients.
Professional organisations such as the Specialty Coffee Association (SCA) develop preparation standards to promote consistency and quality across the industry (SCA, 2025). These standards include brewing ratios, extraction parameters and sensory guidelines, reflecting the increasing professionalisation of coffee preparation.
7.0 Coffee Culture and Consumer Trends
Coffee consumption patterns vary widely by region. For example, a UK dietary survey found instant coffee accounted for around 75% of consumption, with smaller proportions of espresso-based drinks such as latte and cappuccino (Poole et al., 2019). Nevertheless, the growth of speciality cafés has increased public familiarity with espresso drinks and their variations.
The rise of speciality coffee also reflects broader trends towards quality, origin transparency and sensory appreciation. Single-origin coffees and carefully calibrated brewing techniques are increasingly valued for their distinctive flavour profiles (Coffee Cart Boys, 2023).
The wide variety of coffee drinks ultimately stems from a few core variables: espresso extraction, milk proportion, water dilution and flavour additions. From the intense simplicity of espresso to the creamy comfort of a latte or the balanced richness of a cappuccino, each drink reflects subtle differences in preparation and cultural tradition.
Understanding these distinctions enhances appreciation of coffee as both a scientific product and a cultural artefact. As coffee standards continue to evolve and consumer tastes diversify, the familiar café menu will likely expand further, demonstrating the enduring adaptability of one of the world’s favourite beverages.
References
Achilles Coffee Roasters (2025) Difference between cappuccino, flat white and latte.
Coffee Cart Boys (2023) Coffee terminology: understanding coffee drinks.
Esquires Coffee (2024) Beginner’s guide to coffee drinks.
Li, Y. (2025) ‘Novel insights into milk coffee products’, Foods.
Perfect Daily Grind (2020) What is a cappuccino and how has it developed?
Poole, R. et al. (2019) ‘Coffee consumption patterns’, Nutrients.
Scanomat (2024) Know your coffee types.
ScienceDirect (2024) Coffee drink overview (Quality Control in the Beverage Industry).
Specialty Coffee Association (2025) Coffee standards.
Wikipedia (2025) List of coffee drinks / Espresso.
