A Barista’s Guide to Different Coffee Drinks

From a simple espresso to complex, layered concoctions, the world of coffee can feel huge. But if you look closely at most café menus, you'll find that nearly every popular drink falls into one of three main families: espresso-based, brewed, or cold coffee. Getting to grips with these categories is the first step for any foodservice business that wants to truly master its coffee service and keep customers coming back.

Why Understanding Coffee Drinks Builds a Better Business

It’s easy to feel overwhelmed by the sheer number of different coffee drinks out there, but mastering them is a massive advantage for any café, restaurant, or caterer. This isn't just about adding more options to your menu; it’s about creating consistency, building your team's confidence, and earning customer loyalty.

Think about it. When your staff can confidently explain the difference between a flat white and a latte, they can help a customer find their new favourite drink. That simple interaction turns a routine purchase into a memorable experience. This expertise also filters down into operational efficiency and profit. Choosing the right commercial coffee machine is crucial, as is knowing that a frothy cappuccino needs a domed lid while a filter coffee works perfectly with a flat one. Small details like these prevent waste and make for a much better takeaway service.

The Three Core Coffee Families

To make sense of it all, it helps to group every drink into one of three foundational categories. This simple framework makes it much easier to train your staff and design a well-rounded menu that appeals to everyone.

• Espresso-Based Drinks: This is the biggest and most popular family. It all starts with a concentrated shot of espresso, which forms the base for classics like lattes, cappuccinos, and Americanos.
• Brewed Coffee Drinks: These drinks are made by simply infusing hot water with ground coffee, without the high pressure of an espresso machine. Think drip filter or French press. The result is a less intense but larger drink.
• Cold Coffee Drinks: This category is growing fast. It covers everything from a classic iced coffee and smooth, low-acidity cold brew to blended Frappés.

Mastering the drinks within these three families is the key to creating a strong, profitable coffee programme. This knowledge is the bedrock of excellent service, from brewing the perfect cup to choosing the ideal packaging to send it out the door.

This chart gives you a clear visual breakdown of the three primary families that almost all coffee drinks belong to.

As you can see, espresso, brewed, and cold methods are the starting points for countless variations. For anyone thinking of building a coffee business from the ground up, our guide on how to start a coffee shop is a great resource that covers the entire journey. For now, let's dive into each of these families and get you the practical knowledge you need.

The Foundation of Flavour: Espresso-Based Drinks

At the heart of almost every great café menu lies one thing: a perfectly pulled shot of espresso. Before we get into the long list of different coffee drinks, it’s crucial to get your head around what espresso actually is. It’s not a bean or a roast; it’s a method. By forcing hot, pressurised water through finely-ground coffee, we get a small, concentrated shot of liquid gold.

Think of an espresso shot as a flavour concentrate, like a stock cube in a kitchen. On its own, it’s an intense and complex experience. But it’s also the fundamental building block for a huge variety of other drinks. This potent, 30ml shot is the starting point for everything from a simple Americano to a creamy latte.

Nailing this concept is the first major step for any barista. Once you’ve mastered the art of the espresso, you’ve unlocked the potential to create the vast majority of drinks your customers will ever order.

The Pure Espresso Family

Before we start adding milk or water, let’s look at the drinks that celebrate espresso in its purest form. These are all about tweaking the ratio of coffee grounds to water during the extraction, a change that dramatically alters the flavour and texture in the cup.

• Espresso: The standard, the classic. We’re typically looking for a 1:2 ratio here (for example, 18g of ground coffee produces a 36g liquid shot). A good espresso should be rich and balanced, crowned with that stable, reddish-brown layer we call crema. It’s always served in a tiny 2-3 oz (60-90 ml) demitasse cup.
• Ristretto: This is Italian for "restricted." It's a much shorter, more concentrated shot. You use the same amount of coffee but "restrict" the water, aiming for a tight 1:1 ratio. The result is a sweeter, more intense flavour that dials back the bitterness.
• Lungo: The opposite of a ristretto. Lungo means "long" in Italian, and that's exactly what it is. You pull the shot with more water, pushing the ratio to 1:3 or even higher. This gives you a larger, more bitter, and less intense drink.

These three are the bedrock of all other espresso creations. Their subtle differences are what appeal to true coffee aficionados who want to taste the nuances of the bean itself.

Adding Water: The Americano and Long Black

The simplest way to soften the punch of an espresso shot is to add hot water. This gives you a larger drink, similar in size to a filter coffee but with that unmistakable espresso character. But be warned: the order you combine the ingredients in creates two completely different drinks.

The Americano is made by pulling a fresh espresso shot and then pouring hot water on top. This action breaks up the crema, mixing it into the body of the drink. It’s a popular, straightforward choice for anyone wanting a longer, more sippable coffee.

A Long Black, on the other hand, flips the process. You start with the hot water in the cup and pull the espresso shot directly on top of it. This clever technique preserves that beautiful, rich crema, which floats gracefully on the surface. That small change gives the drink a more aromatic and texturally pleasing finish.

Barista Tip: Always start a Long Black with water, then add the espresso. It’s this simple step that protects the delicate crema and sets it apart from an Americano. It’s a detail that knowledgeable customers really notice and appreciate.

Knowing who orders what can help you shape your menu. For instance, looking at generational trends in the UK reveals that while older customers often stick to filter coffee, younger drinkers are driving the demand for specialty espresso-based options. Men, who make up 54% of coffee drinkers, also tend to lean towards stronger, espresso-forward drinks. You can dig into more insights on UK coffee market trends in this Lumina Intelligence report.

Just a Touch of Milk: Macchiato and Cortado

Leaving water behind, we now get into drinks that are "marked" or "cut" with just a small amount of steamed milk. These are the perfect middle ground for customers who find straight espresso a bit too intense but don’t want the milky volume of a latte.

Espresso Macchiato
The word macchiato simply means "stained" or "marked" in Italian, and the drink is exactly that: a shot of espresso marked with a dollop of steamed milk foam.

• Ratio: 1 shot of espresso + 1-2 teaspoons of foamed milk.
• Strength: Very strong. The milk is just there to soften the espresso's sharp edges, not to dilute it.
• Serving: A 3 oz (90 ml) demitasse cup.

Cortado
Hailing from Spain, the word cortado means "to cut." This drink cuts the acidity of the espresso with an equal measure of steamed milk, creating a perfectly balanced, silky-smooth drink.

• Ratio: A straight 1:1 ratio of espresso to steamed milk (e.g., a 2 oz espresso with 2 oz of milk).
• Strength: Strong, but beautifully balanced. The extra milk makes it much smoother and less intense than a macchiato.
• Serving: Traditionally served in a small 4.5 oz (130 ml) glass, which you'll often hear called a Gibraltar glass.

These two are absolute staples in any serious coffee shop. The Macchiato offers a bold espresso kick with just a hint of creaminess, while the Cortado delivers a harmonious marriage of coffee and milk. Getting them right shows you really care about the craft.

Mastering Popular Milk and Espresso Drinks

Once you've got the hang of pulling a perfect espresso shot, you’re ready to dive into the most popular and profitable drinks on any café menu: milk-based coffees. These are the crowd-pleasers, the daily rituals for millions, and where a barista’s skill truly comes to life. The real secret isn't just in the coffee, but in getting the milk texture just right.

Think of texturing milk as a craft in its own right. When you force steam into cold milk, you're not just heating it up. You're unfolding its proteins, which then wrap around tiny air bubbles you're introducing. How much air you let in, and how well you mix it, is the difference between silky, paint-like microfoam and a stiff, airy froth.

This distinction is precisely what separates a Flat White from a Cappuccino. One needs a velvety texture that’s perfect for latte art, while the other demands a lighter, more voluminous foam.

The Classic Cappuccino

A true icon. The Cappuccino is all about its beautifully layered structure, with a clear separation between the espresso, steamed milk, and a generous crown of airy foam. It’s as much about texture as it is about flavour.

The classic Cappuccino follows a simple rule of thirds. Picture the cup split into three equal parts:

1. Bottom Third: One shot of rich, dark espresso.
2. Middle Third: Silky, steamed milk.
3. Top Third: A thick, luxurious layer of milk foam.

This gives the Cappuccino a punchy coffee flavour right at the start, which softens as you sip your way through the creamy layers. The foam should feel substantial but still smooth—never dry or bubbly.

Packaging Pro Tip: That signature foamy crown on a Cappuccino makes a domed lid an absolute must for takeaway. A flat lid would just crush the foam, ruining the texture and disappointing the customer. Make sure they fit securely to avoid any messy spills.

The Silky Flat White

A firm favourite in the UK and down under, the Flat White is all about subtlety. It’s defined by the seamless integration of coffee and milk. Unlike the distinct layers of a Cappuccino, a Flat White blends the espresso and microfoam into one velvety-smooth drink.

The texture of the milk is everything here. You’re aiming for a perfectly steamed microfoam with almost no visible bubbles – it should pour like wet paint. This silky milk is then poured into a double shot of espresso, creating a strong yet incredibly smooth coffee. The foam layer is much thinner than a latte's, which is where it gets the "flat" in its name.

The Crowd-Pleasing Latte

The Caffè Latte is, without a doubt, the superstar of most coffee menus. It’s milkier and milder than a Cappuccino or a Flat White, which makes it a safe bet for a huge range of customers.

A Latte starts with a single shot of espresso in a larger cup, which is then filled with steamed milk and finished with just a thin layer of foam (about 1cm). The higher milk-to-espresso ratio mellows the coffee's intensity, resulting in a creamy, smooth, and gentle drink. That wide, foamy surface also makes it the perfect canvas for your baristas to show off their latte art.

To help your team get these mainstays right every time, here’s a quick-reference guide.

Milk Based Espresso Drinks At a Glance

This table is a great starting point for training, ensuring consistency whether it's a quiet morning or the middle of a frantic lunch rush.

The Indulgent Mocha

For anyone torn between coffee and dessert, the Caffè Mocha is the perfect answer. It's essentially a Latte that’s been given a rich, decadent twist with a bit of chocolate.

Making one is straightforward:

1. Start by putting chocolate powder or syrup in the bottom of the cup.
2. Pull a shot of espresso directly over the chocolate and give it a good stir.
3. Fill the rest of the cup with steamed milk, just as you would for a Latte.
4. A Mocha is often finished with a swirl of whipped cream and a sprinkle of cocoa powder.

Packaging Tip: Since Mochas are often served extra hot and feel like a premium treat, a triple-wall ripple cup is a brilliant choice. It offers fantastic insulation, keeping the drink hot while protecting your customer’s hands.

Catering to Modern Tastes with Dairy Alternatives

Offering non-dairy milk is no longer a niche option; it’s a menu must-have. Providing choices like oat, soy, and almond milk is essential for serving today's diverse customer base. But remember, each one behaves differently when you introduce it to a steam wand, all thanks to their unique protein and fat content.

• Oat Milk: This is the barista’s favourite for a reason. A good quality, barista-grade oat milk steams like a dream, creating a silky and stable microfoam that’s hard to tell apart from dairy. It’s your best bet for latte art.
• Soy Milk: A pretty solid performer, though it can sometimes curdle if your espresso is particularly acidic or if there's a big temperature difference. Steaming it a fraction cooler can often solve this.
• Almond Milk: This one can be tricky. It often creates a thinner foam and has a tendency to separate. You’ll get much better results by sticking to a barista-specific brand.

The UK's out-of-home coffee market is absolutely thriving. By 2025, weekly consumption is expected to climb to 15.1%, which adds up to 7.9 million adults grabbing a coffee like these every single week. Even with price rises, the appetite for quality coffee from big names like Costa and Starbucks keeps growing, now making up 6.0% of the entire eating-out market. For any foodservice business, this just goes to show the massive opportunity in perfecting these popular drinks. You can dive deeper into the numbers in this detailed report from York Emporium.

Exploring the World of Brewed and Filter Coffee

While espresso is the powerful, concentrated heart of many classic café drinks, the world of brewed coffee is a completely different universe of flavour. Here, we step away from the high-pressure environment of the espresso machine and embrace a much gentler process: infusion.

At its core, brewed coffee is simply hot water passing through coffee grounds, pulled down by gravity. This is the key difference. Think of espresso as a potent shot of flavour; brewing, on the other hand, is more like steeping a fine tea. It’s a slower, less forceful method that coaxes out a wider, often more delicate, range of flavours from the beans. The result? A larger, less intense drink with a completely different texture and body.

For any café, offering a selection of brewed or filter coffees is a brilliant move. It’s a great way to win over customers who prefer a longer, more nuanced drink. Plus, it showcases the craft of coffee in a new light, shifting the focus from milk and foam to the unique character of the beans themselves.

Demystifying Popular Brewing Methods

While there are dozens of ways to make a brew, a few methods have become staples in coffee shops across the globe. They're reliable, and each produces a distinct profile, giving you a versatile toolkit to expand your menu and appeal to different tastes.

• Drip Filter: This is the workhorse of most cafés, perfect for making larger batches of consistent, high-quality coffee. It's all automated—hot water is sprayed over a bed of grounds in a filter basket. What you get is a clean, balanced, and incredibly dependable cup that’s a lifesaver during the morning rush.
• French Press (or Cafetière): This is a classic immersion method. You steep coarse coffee grounds directly in hot water before plunging a filter down to separate the liquid from the solids. Because the metal filter lets the natural oils and some fine sediment through, a French Press gives you a full-bodied, rich, and robust coffee with a much heavier mouthfeel.
• Pour-Over: This is the hands-on, almost theatrical method that customers love to watch. It involves a barista carefully pouring a slow, steady stream of hot water over grounds in a filtered cone. This technique gives you total control, creating a cup with exceptional clarity, a lighter body, and bright, clean flavour notes.

To really get to grips with the variety out there, it helps to understand the 10 types of coffee brewing methods that can truly elevate your coffee menu.

Packaging Your Brewed Coffee Offerings

The good news is that packaging for brewed coffee is generally more straightforward and cheaper than for espresso-based drinks. Since you don't have to worry about protecting a thick layer of foam, a simple flat lid does the job perfectly. Your main concerns here are keeping the coffee hot and making sure the cup is comfortable for your customers to hold.

For your standard batch brew, a single-wall paper cup is usually the most economical option. But if you serve your coffee piping hot, it’s worth upgrading to a double-wall cup. That extra layer provides some much-needed insulation, meaning you won’t need a separate cardboard sleeve and your customers get a much better experience.

And make no mistake, the demand for these drinks is huge. Here in the UK, a staggering 98 million cups of coffee are drunk every single day. While instant coffee still has its place at home, 70.1% of coffee bought on the go is proper roasted coffee, which is exactly what fuels the desire for high-quality filter options. You can dive deeper into the numbers with this Balance Coffee report on UK coffee consumption.

Winning with Cold Coffee and Iced Drinks

The demand for chilled coffee isn't just a summer fad anymore; it's a year-round profit driver. But to really make the most of it, you need to understand the two main players on the field: iced coffee and cold brew. They might both be served cold, but they offer completely different experiences for your customers.

Think of Iced Coffee as the classic, quick-fire method. You simply brew coffee hot – usually a little stronger to account for the ice – and then cool it down instantly by pouring it over a full cup of ice. It’s fast, familiar, and keeps that bright, crisp acidity that many people love in their hot coffee.

Cold Brew, on the other hand, is a whole different beast. This one is all about patience. You take coarsely ground coffee and let it steep in cold water for a long, long time – anywhere from 12 to 24 hours. This slow, gentle infusion creates an incredibly smooth, low-acid coffee concentrate. The result is a naturally sweeter flavour that often packs a serious caffeine punch.

Expanding Your Iced Coffee Menu

Once you’ve got your chilled coffee base sorted, building out a full menu is surprisingly easy. Most of the hot espresso drinks your customers already love can be transformed into a cold, refreshing version, instantly broadening your appeal.

Here are a few must-haves for your menu board:

• Iced Latte: Pull a fresh shot of espresso directly over a tall glass packed with ice. Top it up with cold milk, leaving just enough space for the customer to give it a stir.
• Iced Americano: Start by filling a glass with ice and cold water. Then, pour a shot of espresso right over the top. This creates a beautiful, layered effect that looks fantastic.
• Frappé: The ultimate coffee milkshake. In a blender, combine a shot of espresso, milk, ice, and a sweetener or flavouring syrup. Blend until it’s perfectly smooth and frothy.

Key Takeaway: With iced drinks, looks are everything. That moment when the dark espresso cascades through the white milk or clear water is a huge part of the appeal. It's a bit of theatre, and your choice of cup is the stage.

Packaging for Presentation and Practicality

For cold drinks, presentation is a massive part of the sale. You want to show off the colours, the layers, and the frosty condensation that make these drinks so tempting. This is why clear plastic cups have become the go-to choice across the industry. And since ice is the star of the show, making sure it’s clean and fresh-tasting is non-negotiable. It's worth a look at our guide on how to clean an ice machine to keep your equipment in perfect order.

When you're choosing cups, you've got two main options for materials:

• PET (Polyethylene Terephthalate): This is the classic choice for a reason. It offers brilliant clarity, really making your drinks pop. It’s also strong, resistant to cracking, and widely recyclable.
• PLA (Polylactic Acid): This is the more eco-conscious option. Made from plant-based materials like corn starch, PLA is commercially compostable. It gives you the same look and feel as traditional plastic but with a much better environmental story.

Whichever material you go for, a secure, well-fitting straw-slot lid is an absolute must. It’s the difference between a happy customer walking out the door and a sticky mess on your floor. Good quality cups and lids don't just prevent spills; they make your drinks look professional and provide a perfect canvas for your branding.

How to Choose the Right Cup for Every Coffee

Picking the right takeaway cup is about so much more than just finding something to hold your coffee. Think of it as the final, crucial step in the customer experience. A good cup keeps the coffee at the perfect temperature, protects hands from the heat, and stops frustrating spills. It's the last impression you leave with a customer, making sure all the care you put into the brew stays with them long after they've walked out the door.

This guide is all about making that decision easier. We'll cut through the jargon and focus on what really matters: heat retention, hand comfort, and getting the best value for your money.

Matching the Cup to the Coffee

You wouldn't serve a delicate single-origin pour-over in a clunky mug, and the same logic applies to takeaway cups. A flimsy cup for a piping hot Americano feels cheap, while a thick, over-engineered cup for a simple filter coffee is just a waste of resources. The trick is to match the cup's features to the drink's needs.

Here are the main players on the market and where they shine:

• Single-Wall Cups: These are your straightforward, budget-friendly workhorses. They’re perfect for drinks that aren't scalding hot, like a batch-brewed filter coffee. Because they're just a single layer, you’ll definitely need to pair them with a cardboard sleeve for hotter beverages to keep customers' hands comfortable.

• Double-Wall Cups: A serious step up. These cups feature a second layer of paper that creates a pocket of air, acting as a brilliant insulator. This means no sleeve is needed, even for hot drinks like lattes and Americanos. They feel sturdier and offer a more premium experience without breaking the bank.

• Triple-Wall Ripple Cups: When you’re serving the hottest drinks on your menu—think large, extra-hot mochas or freshly brewed tea—these are the absolute best you can get. The corrugated "ripple" texture provides maximum heat protection and a really secure grip. They instantly signal quality to your customers.

The right cup does more than just hold liquid; it communicates value. A sturdy, comfortable cup for a hot beverage tells the customer you've considered their entire experience, from the first sip to the last. This small detail builds trust and justifies a premium price point.

To make things even clearer, here’s a quick guide to help you decide.

Takeaway Cup Selection Guide

Choosing the right cup from this table ensures your drink is presented perfectly, every time.

The Critical Role of Lids and Eco-Options

A great cup is nothing without a great lid. A lid that leaks, dribbles, or pops off unexpectedly is a fast track to a ruined day for your customer and a bad review for you. Always test your lids to make sure they snap on securely and create a tight seal with your chosen cups. For cappuccinos with that beautiful high foam, a domed lid is a must. For everything else, a standard flat lid will do the job perfectly. You can dive deeper into the world of cup sizes and styles in our guide to 8 oz coffee cups and other packaging essentials.

Finally, never underestimate the power of sustainability. Today's customers care about where their packaging comes from and where it's going. Offering cups made from responsibly sourced paper or, even better, compostable materials like PLA, can be a huge selling point. Make sure you tell your customers about these choices! It helps attract people who share your values and turns a simple disposable cup into a statement about what your brand stands for.

Your Coffee Questions, Answered

When you're running a busy café, certain questions about coffee pop up all the time, whether from new staff or curious customers. Let's clear up some of the most common queries.

What's a Flat White vs. a Latte, Really?

It all comes down to two things: milk texture and the coffee-to-milk ratio. Think of a Flat White as a more coffee-forward drink. It has just a thin, velvety layer of microfoam over a double shot of espresso, giving it a strong, rich flavour in a smaller cup.

A Latte, on the other hand, is a much milkier, softer affair. It’s served in a larger glass or mug and has a significantly thicker cap of foam on top. That extra milk mellows out the espresso, making for a gentler drink.

How Do We Offer Decaf Versions?

Making any of your espresso drinks decaf is simpler than you might think. The most important step is to invest in a quality decaf espresso bean and keep it in a separate, dedicated grinder. This prevents any crossover with your main caffeinated beans.

From there, any drink on your menu – an Americano, a cappuccino, a mocha – can be made decaf. You just pull a shot from your decaf grinder instead of your regular one. All the recipes and techniques your baristas use stay exactly the same, so you get a consistent, delicious drink every time.

The secret to great decaf is treating it with the same respect as your main espresso bean. Use good quality beans and dial in your grinder correctly, and customers will barely notice the difference in flavour.

Which Non-Dairy Milk Is Best for Latte Art?

For crisp, beautiful latte art, barista-grade oat milk is the undisputed champion of the non-dairy world. It’s specifically formulated to steam into a silky, stable microfoam that pours almost identically to whole dairy milk.

You can get decent results with soy and almond milks, but they can be a bit temperamental. They sometimes curdle when they hit the acidic coffee, or the foam can be bubbly and break down quickly. For consistently impressive art that holds its shape, oat milk is the most reliable choice for your baristas.

What's the Difference Between Cold Brew and Iced Coffee?

The difference is huge, and it’s all in the brewing. Iced Coffee is just regular coffee, brewed hot, that’s been chilled down by pouring it over ice. This can sometimes lead to a more acidic, and occasionally watery, flavour.

Cold Brew is a whole different beast. It’s made by steeping coarse coffee grounds in cold water for a long time – typically 12 to 24 hours. This slow, gentle infusion creates a smooth, low-acid coffee concentrate with a naturally sweet, almost chocolatey flavour. It’s a completely different taste experience.

At Chef Royale, we know that great coffee deserves great packaging. Explore our huge range of top-quality takeaway cups, lids, and accessories to make sure every drink you serve looks as good as it tastes. Find everything your business needs at https://thechefroyale.com.