An encyclopedia of drinks — mixed, poured, brewed and whisked
No. 126 Coffee
Espresso topped with steamed milk and a thick layer of foam; usually smaller than a latte.
Makes 1 drink · about 4 min to make
Ounces are US fluid ounces (29.57 ml), rounded.
Espresso with steamed milk and a deep layer of foam, often dusted with cocoa in Europe. Our quantities are a starting point.
The name comes from the colour of the habits worn by Capuchin friars. Drinks called Kapuziner appeared on Viennese coffee-house menus around the late 1700s.
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No. 127 · Coffee
Espresso with plenty of steamed milk and a light layer of foam, traditionally served in a glass.
Photo: GeorgeMichaelFarewell, CC BY-SA 4.0
No. 125 · Coffee
A double espresso with a little steamed milk and a thin layer of microfoam, in a smaller cup than a latte.
Photo: 책읽는달팽, CC BY-SA 3.0
No. 128 · Coffee
An espresso lengthened with hot water at about one part espresso to three or four parts water.
Photo: Airbunny, CC BY-SA 3.0
No. 124 · Coffee
Coarse coffee steeped in cold water for about 12 hours, strained, then served over ice. A concentrate at 1:4 to 1:5.
Photo: Sage Ross, CC BY-SA 3.0