A Field Guide to Espresso Drinks

Hi there! It’s Sam Walla, Education Coordinator at Offshore Coffee Co., here to bring you a practical guide to making better coffee at home—from espresso to pour over and all the brewing theory in between. Uniting knowledge, gear, technique, and ritual, my goal is to teach you something new and give you a reason to use it.

What is Espresso?

So, what actually is espresso? You may know espresso as the highly concentrated base for the specialty drink you enjoy each morning. It’s coffee, it’s delicious in a latte with milk and syrup, and if that’s all you need to know, that’s totally fine...

But knowing a bit more about what’s in your cup can help you navigate a cafe’s drink menu, know what to customize, and craft your perfect coffee at home. Lattes are so ubiquitous that many people don’t even realize espresso is the centerpiece of the drink, but knowing this unlocks a world of espresso drinks that suit different preferences.

Let’s talk about the basic basics—no instructions, no tasting—just what’s in the cup.

What’s actually in the cup?

If you answered espresso is a type of coffee, you would only be partially correct. Espresso is actually two things: a brew method and a coffee beverage.

Espresso refers to the method in which coffee is brewed at a high pressure. The coffee maker in your kitchen makes coffee through the use of gravity, taking about six minutes to make a pot. When a compact puck of espresso is met with water under nine bars of pressure, the process is expedited: a shot of espresso is ready in about 30 seconds.

Espresso Drinks 101

So! We have our shot of espresso finally, and we’re looking to make magic. I’m not here to be the coffee snob who tells you coffee should only be enjoyed black. In fact, the lifeblood of mostly all cafes are espresso and milk beverages. They’re a perfect pairing; milk cuts bitterness, neutralizes acidity, and elevates texture.

All traditional espresso drinks begin with a shot of espresso—the amount of milk that is added determines what type of drink it is.

» Macchiato

Macchiatos are perhaps the most misunderstood drink. Thought of by most as a large iced drink with caramel and espresso poured on top, the modern macchiato is quite a departure from its original form: a shot of espresso with a dollop of steamed milk. Macchiato in Italian means “marked” or “stained,” which refers to the touch of milk added on top of the shot.

» Cortado

A cortado is an iconic drink of choice for baristas. Equal parts espresso to steamed milk, the cortado is a beverage for those craving to taste the espresso along with the sweetness of well textured milk. Named after the Spanish verb “cortar,” meaning to cut. Two ounces of espresso, two ounces of milk, and you’ve got yourself a cortado.

» Cappuccino

A traditional cappuccino is 6 oz of milk added to espresso with its own distinct milk texture. About 50% of the milk’s volume is made up of air, but make no mistake: uniform, incorporated bubbles make for an ideal cappuccino, not an overly frothy mess of popping bubbles dumped into a cup.

» Latte

Lattes have the most milk, and ratios will vary greatly depending on a cafe’s cup sizes. What’s more important to lattes is the texture of the milk. Silky milk for pouring latte art is called microfoam, in which milk is given a texture that is fully incorporated: big bubbles are broken down into even, small bubbles—barely visible to the eye. This microfoam is glossy, reflective, and holds surface tension.

» Flat White

Now this is where the true discourse begins. Have you ever found yourself in a barstool debate over whether or not a hot dog is a sandwich? There’s no right answer, but people are certain that their way is the only way—this is basically that conversation. The flat white was born in Australia and New Zealand, and its exact origin is highly debated. You can also debate the drink’s specifics, but I think of a flat white most simply as the texture of a latte but the size of a cappuccino.

But you don’t have to take it from me—let WWE Champion John Cena explain it.

» Americano

Maybe milk isn’t your thing, but you want an espresso experience that lasts longer than a few sips. I present to you the Americano, a water-based espresso drink whose name pokes fun at the American soldiers who needed to dilute Italian espresso shots to make them more palatable during WWII (according to legend).

There’s more here than simply diluting espresso; the complexity and intensity of espresso opens up when water is added. Imagine the difference between biting into a lemon and drinking a glass of water with a squeeze of lemon. The latter is far more pleasant, and you are able to perceive more of the flavors that were present in the former, like an accordion opening up.

Homework

The fun kind! Any excuse to go out and get a coffee, right? Your assignment: get curious about the drinks at your favorite cafe. Ask your barista to make you their go-to shift drink. Watch their workflow and see how much care and preparation goes into each shot. Try a traditional macchiato and see if you feel fancy.

Report back! Share what you’ve learned, what you’ve been drinking, where you’ve been going—for me, the best part about coffee is the community, and I would love to visit you at your favorite shop.

Until next time,

Sam