All Espresso Drinks Explained: Cappuccino vs Latte vs Flat White and more!

[@EuropeanCoffeeTrip]

Find the best European coffee shops in our mobile app (8+ years in making) 👉europeancoffeetrip.com/app Back to the basics! What's your favourite espresso drink? Black or milk? Timestamps: 0:58​ Single Espresso 1:35​ Double Espresso 1:55​ Americano 2:18​ Lungo 2:37​ Filter coffee (no espresso!) 3:16​ Cappuccino 3:46​ Espresso Macchiato 4:07​ Cortado/Piccolo 4:30​ Flat White 4:54​ Caffé Latte 5:25​ All espresso drinks (side-by-side) 6:50​ The most popular espresso drinks at Večerka

[@jamesrael9557]

Milk, for sure!

[@akankshagupta4937]

6:41 the caffe latte volume mentioned should be 300ml instead of 150ml based on what you spoke in the video. I believe it's a typo error.

[@jonathanschwarz3199]

How much ground coffee weight is used for these espressos? What's the brew ratio? Is it 14g of coffee to pull two single espressos (each 21g) or one double (42g)?

[@EuropeanCoffeeTrip]

@@jonathanschwarz3199 It's 21g in, 42g out (1:2 brew ratio)! Thanks for watching the video, we tried to keep the video simple but you are right that some facts are missing.

[@EuropeanCoffeeTrip]

@@akankshagupta4937 yes, it's a typo! Sorry about that, it's obviously 300ml.

[@anthonyjgreene]

This video is a service to humanity. I've been baffled by the options at Starbucks or my local espresso bar, and this is the first time they have been made clear to me. Thank you so much.

[@DoodleDoo]

I don't get it. Coffee is coffee. Stop confusing customers. They could just use a unit it like 1 part milk, 2 parts coffee, 1 part sugar, etc.

[@batuhan_a_kocak]

@@DoodleDoo Why name food too? Just list the ingredients, we don't have time to learn the name of food options /s They are not confusing customers. These are just the names of coffee types. If you do not know what they are, just ask like you do when you are not sure what a food item on the menu is.

[@akattom]

"service to humanity" you sayin it like this gonna save lives or free up slaves or some shit lmao

[@sempi_loud2659]

​@@DoodleDoothey are all the same, you can't just add more coffee more milk or vice versa and make a bunch of names up

[@maximusdecimus4017]

Starbucks is American style coffee which is entirely different than European coffee. The milk coffees have much more milk in Starbucks

[@KingsNeverDie100]

As someone who's just starting to appreciate coffee but doesn't understand everything yet, this is a big help!

[@danyasharma26]

Black coffee Single expresso- 20 to 25 grams black coffee Double express- 40 to 50 g black coffee Americano- diluted black coffee (100ml / 120 ml water+ single expresso) Lungo- dilute according to wish black coffee (water given + single expresso) Filter coffee- for one who wants big Cup of coffee (brewed by hand Milk coffee Cappuccino-single expreso+foamed milk Espresso macchiato- more coffee less milk (1:1 or 1:2) Cortado/piccolo- single expreso + milk in 100 to 120 ml cup Flat white- double expresso + milk (more kick of coffee) Cafe latte- single expreso+ foamed milk (less coffee more milk in 300 ml cup ) Feel free to take a screenshot 👍

[@ExcelsiorW]

The explanations of cappuccino and latte are essentially the same. What is the difference between these two?

[@user-qi6hl2dq1r]

@@ExcelsiorW cappuccino is more foamed then a latte so you might think it taste the same because its made the same but the texture is very different

[@ExcelsiorW]

@ thank you for explaining!

[@Nagam-2005]

You are great, thank you.

[@onedrive5002]

​@@ExcelsiorW the difference is the cup size. latte uses a bigger cup, cappuccino, uses a smaller cup. in a coffee shop you will not have time to measure the ratios so using this different cups will bring you closer to the desired results. different cups, same methods of preparation

[@5555amba]

this the most definitive and short to the point video about coffee type i've come across! keep up the good work guys!

[@wtfsnacks]

A flat white isn't served in a late glass though. It's in the white cup next to it.

[@RileyKestnerisactuallyladarius]

@@wtfsnacks a flat white is literally an 8oz latte but you take about a half second off the aeratimg (shallow) process in the milk steaming. I have a very hard time understanding why coffee drinks are so subjective, region to region, when the reality is, if you just pay attention to the culturalism of espresso from region to region. It's very simple (for example an NZ or AUS flat white vs. something from the UK. Aka an 8oz. macchiato vs. an 8oz. Latte)

[@felipearend9139]

Excellent description.

[@shaylawhite5316]

@@RileyKestnerisactuallyladarius N. . C Z to? Zc

[@muricafy6798]

@@wtfsnacks yeah. its even worse because they put the latte in a mug... the whole point of a flat white was that you dont put it in a glass, unlike a latte and has no or less foam.

[@matthewjulius5401]

As an Australian barista, I find these videos really revealing. In the Australian context Latte / Cappuccino / Flat White are not differentiated based on size at all. But they seem to be in most videos I see from around the world. In Australia it's common that milk drinks are differentiated by froth levels (from flat white with very little, latte with a bit more, and Cappuccino with even more - though the trend is towards a very minimal difference). Also, depending where you go in Australia all milk drinks: cap, latte, flat white, are served with a double ristretto for a small, and double espresso for a large or small "strong" - though some places serve dine in small coffees with a single shot, to account for dine in cups typically being a bit smaller than small takeaway cups.

[@АртёмБелорыбцев]

Great explanations. What about black coffees?

[@jmlepunk]

I've lived and worked in Australia, but by this definition the difference of froth between a latte and a flat white is a joke though. You froth the milk exactly the same for a latte and a flat white. I want micro foam in my flat white, not just warm milk. The origin of the flat white was a milk that couldn't froth somewhere in the 80's, making it impossible to serve cappuccinos. That's all.

[@felicityfoo6240]

This confused me because the foam-milk ratio are the differenciation pointers to me too. The place I work at only uses double espresso shots and all our whites (aside from the piccolo and macchiato) are served in large cappuccino cups

[@matthewjulius5401]

@@jmlepunk Yeah, I mean, these days it's really no different. But if you're at a place that serves an older clientele, you'll definitely have people that all but want you to scrape the foam off a flat white (or use a spoon to hold it back when you pour); and others that want thick boi cappuccino froth. But yeah, it's a bit of a meaningless difference at this point.

[@matthewjulius5401]

@@АртёмБелорыбцев Standard black coffees: Espresso - single shot / one spout of a double espresso pour Double espresso - both spouts... Long black - hot water + double espresso Short macchiato - single espresso plut a little bit of frothed milk Long Macchiato - double espresso with a little bit of frothed milk (some places add a bit of hot water, some don't) No one makes lungos in Australia... (Or at least ... nowhere good.) Also in Australia we typically do larger shots: Doses are usually 18g - 22g; and yields are usually 35g - 50g. At my work, for example, we typically run 20g IN, 45g OUT. (Although we're a large social enterprise that provides training for young people who need a hand - insecure housing, disengaged from work, training or study, that sort of thing - so we sometimes change to 40g OUT so our trainees have an easier time doing the math and dialling in.

[@SonofTexas1836]

Had to do some searching, but finally found the best, most informative video about the topic right here!

[@shaunyip2153]

This should be THE model for explanatory vids: clear, concise, short, and straight to-the-point. Well done!

[@luisabriful]

in italy we have the regular expresso (~1/2 espresso cup), ristretto (which is a very short espresso ~ 1/4 of espresso cup) and lungo (which is a longer espresso ~ full espresso cup)

[@OuzoBussino]

in Greece we got this thing called freddo espresso, which is pretty much pure espresso mixed and stirred with ice cubes. i was always surprised to know that this has always been only a Greek thing and nowhere else to be found. Its delicious and refreshing

[@jerrymiemarcus]

I saw that on a lot of menus in Asia. To be more specific: saw it in Bali, Chiang Mai, Hanoi and Singapore. Maybe it has something to do with the climate.

[@suspicioustumbleweed4760]

people drink lots of iced espresso with or without milk in the US

[@DaDaDo661]

It's Italian. They call it Shakerado.

[@DrCrabfingers]

@@DaDaDo661 It's Italian in Italy! Everywhere else have their own names for it. Iced coffee is delicious...but iced coffee isn't Italian. Italians love to lay claim to everything they admire....Italians think William Shakespeare must have been Italian because his writing was sublime. Iced coffee originated in North Africa.

[@NikosKatsikanis]

yeah and tastes good with instant coffee

[@LazyMiso]

I’m a barista in Australia and all the coffee shots are the same amount depending on the size cup you want. 1 shot for a small or 2 shots for medium/large size. You can ask for more shots if u want it stronger. Cappuccino just means lot of froth, latte medium froth, and a flat white is little to no froth xD

[@gummbyandpokey]

Yeah it seems way more simple in Aus. Even if it might not be right to the rest of the world. But we also have really good coffee here, so must be doing something right

[@iBeLordi]

Aye in nz it varies from city to city but I mostly find double shots to be standard then cup size choice can dilute to preference. A perfect flat white should be silky smooth and glossy basically having the foam spooned out before the pour although it's almost impossible to find a barista who can nail it everytime :(

[@friendsvideochannelbd958]

I have a lot of favorite coffee, espressos but no money for food, I am a normal person in Bangladesh.

[@Vanadium]

Quadro espresso is usually enough for me. I never get it why I cant have that anywhere other then favorite place and why so many people want milk and on top of it some kind of picture on it.

[@chrissyholgate6446]

Yes.i wonder what it would be like to try a real coffee with the correct ratios

[@ahl100893]

I was always taught that macchiato was just an espresso shot with a dollop of milk foam. And a cortado (which means "cut" in Spanish) is an espresso shot with a tiiiiiny little bit of milk, enough to "cut" the bitterness of a pure espresso shot

[@franjurado7188]

absolutely correct !! regards from Spain

[@kerrgal]

You are correct.

[@worldrecipeoflife3806]

yes i agree! the video is wrong!

[@foufdog]

Spot on

[@jamesfletcher474]

A macchiato is the same as a cortado or noisette. The foam on top is to mark the one with milk in for the waiter but should still have milk in just like a cortado is served in Spain

[@francescoluisi3542]

Former barista here, foam texture is what differentiates a Cappuccino from a Flat White and even from a Latte, not the size of the cup or grams or whatever else.

[@Trunks1200]

That depends on where you live

[@ReheatedDonut]

And are all milk drinks not defaulted to double baskets? The video mentions a single shot of espresso but I guess they are referring to a single shot from a double basket (14-18g coffee)?

[@florinmoldovanu]

with coffee making the standards are quite variable especially if you do it professionally and in a high turnout venue. The place I work for example does double shot as standard for all drinks yet uses 2 shots for both medium and large latte / cappuccino / mocha / cortado. Texture of the foam should be the same no matter what drink it is, what is different is the amount of foam in the final product otherwise all foam should be silky smooth, shiny on the surface without perceivable bubbles or rough texture. Where I work cortado is done as a shorter flat white in a glass rather than a single shot / smaller flat white like they do it in this video.

[@kikke1]

@@Trunks1200 indeed, I am glad to see how he makes it, in the Netherlands, I really dislike it, they learned to do two little spoons of foam on top of the espresso and that's what they called an espresso macchiato. this way it takes everything away what I like about an espresso macchiato. I like it to drink the espresso together with the pourable foam, but you can't explain it to them. A German barista said, the barista's in Holland are the dictators of the barista's, there is only one way and that's how they learned it, although it is completely wrong! When I am in Italy, I never get a espresso macchiato like how they do it in Holland!

[@HotdogSosage]

It's pointless to even try to set rigid recipes. The drinks vary MASSIVELY all over the world. In many places they'll give you a flat white when you ask for a latte and vice versa

[@zeluis82]

you might think the last section of this video was fast forwarded but in reality that's how fast the host and the barista were moving after drinking all that coffee they just made :)

[@cindytermuende7597]

Too true

[@EuropeanCoffeeTrip]

That's right 🤣

[@R.Oates7902]

lol

[@marynonato7006]

​@@EuropeanCoffeeTripqk9ķ

[@matthewfinateri2311]

This video makes me realize how much these drinks differ around the world. I'm a cafe owner in Canada and the only drinks explained in this video that resemble whats served here are the latte and flat white. All of our drinks (cap, flat white, latte, macchiato, cortado, espresso) all contain double shots. At my cafe, you can't even purchase a single shot on it's own. A single shot is offered only as an addition to any drink. Caps, lattes and flat whites come in regular or large (12 or 16 ounce). These drinks do not differ in terms of their size but rather the amount of milk foam-- A flat white containing very little foam, a latte containing a little more, and a cap containing lots of foam (and typically dryer foam, which means no art on top). We do offer what we call "traditional" sizes of caps and flat whites, which are smaller 8oz drinks (still not as small as traditional ones in Europe, which are typically around 5 - 6oz). Our cortado is a double espresso (2oz yield) with 2oz steamed milk and our macchiato is a double espresso with just a tiny dollop of milk foam.

[@xxcarolxannexx]

That’s what I was taught as well. In most of the cafes I worked in, in Canada.

[@121VeNoM121]

Only complaint I would have with this is the flat white. It's about the coffee to milk ratio. If I'm ever served a 12oz flat white I either ask for the barista to drop an extra shot in or for it to be remade smaller. If I wanted it at that strength I would have ordered a latte 😂.. everything else seems spot on though.

[@ibec69]

Your double shot is 60ml? Holy shit, how much coffee do you use for that?

[@joshuambean]

Same.

[@Daniel-dj7fh]

I mean if the machines always make double shots, why would any cafe only sell singles? It would be a waste.

[@orsivan5731]

The main problem I find with coffee is the variance of the cup size. Cafes would use a single/double espresso, but fill the glass with with milk. I used to work at a cafe that had standard mugs but large takeaway cups, so the coffee would be really strong on the mug but kinda weak for takeaway.

[@MReidogado]

Exactly ….

[@PauloSousa86]

Why not measure the milk by the mug size, the difference of the coffee milk ratio is what makes each drink unique in flavour.

[@TBLiov]

This is the most straight to the point video in KZbin! Very informative and useful.

[@adams7006]

someone who doesn't drink coffee this was good information because I feel lost/bewildered with so many different coffee names that my friends order when I go with them to starbucks.

[@kemallo4590]

so do you wanna try the double black dopplo italiano espresso?

[@FreeSkillsStyle]

Starbucks puts the incorrect names though

[@Kuckooracha]

Do yourself a favor and stop going to Starbucks... it's the McDonalds of coffee places. And the sugar... just thinking about it gave me diabetes.

[@nitrousoxide4970]

Your friends don't realize that they're ordering crap. Starbucks doesn't serve quality coffee drinks

[@edituniverse4679]

I make my own coffee, I just drink back coffee and milk coffee. The names are very confusing for me.

[@travellerseko]

Brilliant, punch in the face video. No flux of words, just pure info in the simplest form.

[@m00semanus]

Absolutely the best, clearest, and focused explanation of the various espresso options. Especially appreciated the explanation of how a cortado/Piccolo differs from a flat white from a latte.

[@Paige.Robinson]

yep!

[@WeekendMuse]

Good summary. It’s worth mentioning though that the milk for a cappuccino should have more foam than for a latte or flat white.

[@mattbenz99]

It makes sense that Cappuccino is the most popular. It is a really well balanced coffee drink that is great either in the morning to help you wake up or in the evening with an after dinner dessert. It is a really flexible drink that has the iconic coffee flavour, while being mild enough for most people.

[@John-gz4zh]

To much foam need a real cup of coffee God bless American coffee

[@John-gz4zh]

Being in italy for a week I really appreciate American coffee star bucks ,dunkin donuts

[@mattbenz99]

@@John-gz4zh If you want to order an American style drip coffee outside of America you need to ask for an Americano. It isn't technically drip coffee, but it is how espresso bars simulate it using strong espresso and boiling water. It was actually invented by American GIs in Italy during WW2 because they didn't like espresso. You can order Americanos all across Europe and the Middle East to get close to an American style coffee.

[@radiatedman]

@@John-gz4zh that is very american of u

[@John-gz4zh]

@@mattbenz99 Thank you

[@jonahmische923]

Some other minor differences were left unmentioned, certainly to keep the video concise, but things such as temperature, milk texture, and foam will differ between many milk-based espresso drinks. For example, at least where I've worked around the US, although a flat white may be the same size as a cappuccino, it will typically be warmer, have a thinner texture, and substantially less surface foam.

[@EuropeanCoffeeTrip]

Thanks for a comment, Jonah! You are right that we had to skip more details and also these details vary a lot from region to region (in our experience). We may get back to it in a more detailed (and specific) video later.

[@ChhanaChhakchhuak]

You are right. But they explained the most basic parts. Who would want to watch 40 minutes long for the explanation. I think they nailed it.

[@KSYeoNg]

@@ChhanaChhakchhuak I agree that this video was very informative for the length. But this is KZbin, I'm sure there are plenty of people who would enjoy a 40 minute video going into all the details of coffee.

[@ChhanaChhakchhuak]

@@KSYeoNg Yeah.. Hope they made another one too :D I never really understand the basics they just explained them as these are not available in my areas. I would go for a more detailed video too :D

[@cigarjoe]

What I miss in all of these comments (which are all about milk-coffee ratios, and rightfully so) is the Lungo part. A true Lungo needs a coarser grind to give a faster run through the puck in about the same time as an espresso with more coffee as a result and not being an overextracted espresso or diluted espresso! A perfect Lungo is extracted perfectly for it's purpose.

[@MichaelJohnsenOslo]

Beautifully made video, short and to the point. Great info on weight and amount of milk, free tips on how to do latte art, even a beautiful color grade and graphics... It has everything. Very rare to see such a well-made video on KZbin without selling your channel and begging for subs. Thank you!

[@EuropeanCoffeeTrip]

Thank you, Michael ☕️🖤 Your supportive words mean a lot to our team!

[@MichaelJohnsenOslo]

@@EuropeanCoffeeTrip No problem, video production is my line of work as well, so I love seeing it done as well as this :)

[@KostasSiderisBarista]

Espresso machiatto means espresso stained. That was a picollo.... Machiatto is strictly just a spoon of creamy foam on the espresso cream.

[@SpencerDonahue]

According to old school Italian brands, yes. And I agree, the drink in that video is a piccolo. However, I'd say that a macchiato is anywhere from the classic dollop of froth to an equal parts froth to espresso. The main gripe I have is that their macchiato is basically latte milk, not cappuccino froth. To me a macchiato, whatever the ratio, should have froth not micro foam.

[@KostasSiderisBarista]

@@SpencerDonahue froth is technically wrong. It's burnt milk...

[@queq1116]

There you go, the Barista is making the coffee he believes in himself. That's why everyone is making coffee differently. There's no right or wrong. Just the way how each person or group found out the coffee they believe in

[@davidjukebox]

100% Correct. A stain of micro-foam from a spoon. The baristas nemesis during rush hour

[@alvaroparamo8846]

I agree, i am spanish and "His" Machiatto is actually a perfect CORTADO(picollo in italy) and this cortado His Cortado is huge, too much milk, the video in general is great , well done and very clear for new baristas( i would froth the milk a bit more for the Cappuccino )

[@FazliRahmat]

Beautifully explained! I've been trying multiple variation of coffees but never really understood the difference between them. Well now I do!

[@ayugOnPOINT]

can i know that,Is there any difference between long black and Americano?

[@mgbob600x]

I really appreciate the summary at the end, great video for at use or when your out and about!

[@moonman2305]

4:08 the guy on the left is having a hard time sitting still. Now we know who drank all the coffee that was made!

[@timemasterhms]

He's busting for a shit.

[@mellowyellow5427]

Where is the foam head for the cappuccinos? Isn't that a defining feature?

[@shannenstarr5990]

Great video, I’m in Australia and just to confirm, we have Cafe latte in a glass and flat white in a cup. Flat white is more milky as there in no foam but cafe latte has about 1cm of foam on it and served in a glass. 😊

[@rikkij3798]

I was curious why they didn't cover the foam and made it sound like every drink has the same steamed milk. In my experience, the foam and the way the milk is steamed is one of the biggest differences between the different drinks.

[@nlproductions9215]

@@rikkij3798 exactly. this video missed the biggest differences between the drinks. thumbs down for me

[@ncz1-tv8tt]

Thanks for sharing your insights on the differences between the two drinks in Australia. It's always interesting to see how the same drinks can vary in different parts of the world!

[@ChaosOrZen]

Watching this, I can smell the coffee. I miss going to the coffee shop!

[@Augustus_Imperator]

As an italian I can say that he definitely nailed the doses, definitions and name pronunciations. Great job 👍🏻

[@valentinogarramone5276]

As an Italian, I'd say that if you go in any coffee and ask for Cortado or flat white, no one will give you anything

[@Augustus_Imperator]

@@valentinogarramone5276 I was talking about the italian drinks of course, he clearly said that flat white is australian

[@neiss2]

@@valentinogarramone5276 As an Italian you will probably know that "cortado" is not an Italian but a Spanish name for that coffee type. So, your nationality doesn't play much of a role in this case.

[@LukeyEds]

In Australia, difference between FW, latte and cappuccino are just froth levels. Cappuccino the most with a chocolate dusting

[@AUDiablo4Lover3908]

this the answer I agree!

[@GavinMorris1]

Aus has gone for the full commercial "international" definitions by the sounds of things. I don't have a problem with this as it leaves open the possibility of opening a proper Italian style coffee shop and blowing everyone's mind with great coffee (or being run out of town because your macchiato isn't a milky espresso.)

[@Dubai892JK]

I hate chocolate dust on my coffee

[@monkeysgone2heaven1]

and cup type. FW almost never in a glass cup, but i think latte is. I drink FW.

[@harryb284]

@@GavinMorris1 Aus is already famous for great coffee :) winning a bunch of barista/coffee awards :)

[@bendeco]

I love espresso drinks but sometimes I feel the drink names are comparable to Mexican food. This one is rice, beans, meat and cheese This one is meat, cheese, rice and beans This one, now THIS one is cheese, beans, rice and meat. All similar yet slightly different and yet..an entire menu.

[@hoveringgoat8061]

EXACTLY. All delicious

[@covatri]

Sounds like you’ve never actually had Mexican food 🤷🏻‍♀️

[@hectoronthemoon]

@@covatri tacos, tamales, sopes, huaraches, you gotta admit are some combination of tortilla, meat, and salsa 😅

[@gogadgetgo3125]

@Sanctus Paulus 1962 LOL.

[@Liz-in8lu]

Thank you! I just wrote a comment that 4 drinks sound the same. Not sure the differences!

[@Tnapvrvideo]

Might I ask a side question as a beginner. When you make an espresso, you showed 21g of tamped grinds going IN. How many grams in liquid espresso come OUT in the cup? Many Thanks!

[@kyloluma]

Probably at least 42g

[@stephensmith4025]

So glad I saw this. Now I can continue to drink my coffee the same exact way I like

[@jeanpierrelabonte2868]

And when you take coffee elsewhere you can put words on what you like or what you disgust.

[@Jesse-ey5xd]

I thought I was making cappuccino at home but it turns out I've been enjoying flat white. At least now that I've had some practice and less intimidated by the menu at the cafe. Thank you.

[@attrass_]

in iran we add hot water to espresso shots and we call it amercano . we call longo to espresso shots that its over standard weight . can u explain ?:)

[@TititoDeBologay]

Y’all forgot ristretto. It’s a bit old school and mostly Italians, French and Turkish that love this. But It is a type of coffee, a good one at that. I say that as a Tea drinker who indulge in coffee every now and then. Best before hitting the gym , or getting through a hard day at work. Don’t forget the glass of water after your ristretto.

[@BobWaist]

I love how he always fills the cup up to the top, one would argue that you would spill half of the cup while carrying, but actually its the best value for money range

[@priscilabee583]

Then you spill some more when adding sugar and stirring it 😅

[@CROWcolin2]

Correction: It's not simply a smaller espresso + milk drink. The milk for a cortado is *warm* not hot. Steaming just a little bit makes the milk a lot sweeter and more velvety. The cortado is probably the best espresso drink if you can find somebody who will actually do it right. But these days it's difficult to even find somebody who won't scald the milk, let alone achieve the proper temperature.

[@theocritus2677]

Warm milk for coffee is not a good idea in my opinion, the coffee will reach room temperature in only like 2 minutes

[@CROWcolin2]

@@theocritus2677 1.) whether you think it’s good or not, that’s what a cortado is. 2.) yeah it’ll cool fast, but that’s why you drink it immediately - as the vast majority of espresso drinks are intended. If you want something to drink an hour later go to Dunkin and don’t waste your money.

[@user-gs3pt1uf1g]

Yes, by ordering from different shops, different people, I learned that their respective forte - this guy knows how to do amazing cortado, but if I see that girl - just espresso today, thanks. 🙂

[@downundergarage6968]

One thing that you have missed is the consistency of the milk. Cap has more milk froth from the top of from the milk jug. It should really form a 1cm layer on top of the coffee and is frequently served with choc sprinkles on the top. Here in Australia if you get a cap with no froth it is a sign that the coffee was not made properly or they have rushed it. Hence you only use one shot of espresso. Flat white on the other side does not have any of the top portions of the froth, it should have a 2-3mm layer from the middle layer milk froth.

[@xxcarolxannexx]

Yeah it didn’t seem very clear in that area other than the cup size determines what drink your making.

[@Trunks1200]

That depends on where you live entirely

[@Юлиус-п6ц]

Great video as always! By this video cappuccino and latte look the same for me. You do good in latte art, but that doesn't mean you have to put latte art everywhere. For me cappuccino should be more milk foam, then just use sprinkled cocoa powder on top of it.

[@luminouz4826]

Mate, cappuccino is not meant to have thick foam to let you know. If you really don't believe me, feel free to travel to Italy where cappuccino originally came from. You'll see that it's not that thick, but in fact it's actually stronger coffee taste. Why? Because either 1: their extraction is very strong because pressure based coffee tends to draw out more caffeine = bitterness and bold body as well. 2: they use smaller cups, around 6oz. The main purpose of thick foam being visible is because of the fact that people want stronger taste of coffee, thus thicker foam. But at the end of the day, if you use a 10oz cup with only 2 shots of espresso, it's not cappuccino anymore.

[@Юлиус-п6ц]

@@luminouz4826 Thanks for your explanation Mate. 🙏🏻

[@charleskwenyi9312]

Wow this is so great,,i personally as a home barista,,, never knew how to prepare many of these drinks

[@drax14QC]

Very interesting to show the statistics of what people order at the cafe ! The barista seems very knowledgeable and the latte art is spot on !

[@chantik]

In Spain, a cortado is sized similarly to a macchiato, but it's served with a bit more milk than a macchiato (which I find it's mostly foam).

[@planetX15]

I have never heard of a Cortado before, so thanks for explaining what it is.

[@kristirama8198]

@@planetX15 in albania they are all macciato😂

[@KnightsForJesus]

I was looking for a video like this. Thank you.

[@raffaelesilletti156]

There are some mistakes in the video. At least for Italians. . Double espresso it's a coffe that is longer but also contains double prouder, macchiato its just a little splash of milk and can be macchiato caldo (foam milk) or macchiato freddo (milk room temperature), caffè lungo you don't add water but just let press coffe for longer time so it will result a taller and stronger coffe, Cortado we call Marocchino and add on top a bit of chocolate prouder.

[@clorox1676]

A Cortado doesn't contain cocoa/chocolate. It's just how we call Macchiato in Spain. You can order it "con leche fría" which is macchiato freddo. I feel like baristas are completely making shit up.

[@loralightwood8729]

best summary I've seen so far, good explained and in a reasonable video lenght!!

[@missallsunday2058]

Thank YOU so much for putting all the measurements and the ratios for each type of the coffee beverages, NOW I can experiment with my own coffee at home more confidently! xo

[@cappuccinogoodfinger]

As the video host says, recipes shouldn’t be set in stone. The availability of the cups (and thus cup sizes) alone necessitates each coffee shop to adapt their own recipe regardless whether they want it or not. Then the barista fills in with his understanding of the principle & fundamental knowledge, abd everything else will fit into the pieces like a puzzle =)

[@howdareyou41]

a cup is 250ml. but you should be weighing your ingredients, not measuring.

[@oriel9347]

So true. In different countries this can have surprising results.

[@howdareyou41]

@@oriel9347 easy. weigh. don't measure.

[@bekeneel]

What is the advantage though of using a semi-automatic machine instead of full automatic? I don't see it & it takes more work for the barista in a cafe? I do have a great full auto machine myself but I gotta say that I'm flattered by those semi automatic machines from Beaville or what is it. But it seems quite a lot of work.

[@cappuccinogoodfinger]

@@howdareyou41 It can go both ways (or perhaps even other ways?), as long as it’s consistent.

[@Edusaab]

Nice video, very informative. The Spanish cortado, not always is needed to be in a glass milk. In Spain you will find quite variable, some regions/bars they deliver in a glass, but also is very usual to be served in a small coffee cup as the machiatto. Is quite usual to be served after the meals. The milk/coffee proportions could be 50/50 or around 75 coffee/25 milk aprox. there is no specific receipt/rule.

[@artbyehl]

This has been the best video I have seen in so long. Thank you for sharing.

[@RechtmanDon]

Left out one espresso drink: I do not do well with caffiene, and had my coffee shop make me an espresso with decaf. I liked it enough that I would have them make it a double, but there was no name for a decaf espresso doppio. The name we came up with: "Double Distresso". 😊

[@RyanPridgeon]

Double depresso when you're a caffeine fiend :-)

[@georgemavrides3434]

Decaf is not coffee, much like zero fat cheese is not cheese :)

[@a64738]

"Double Distresso" lol ;) That is a very fun name for it...

[@markylon]

don't bother then, just have water or a baby drink

[@markylon]

If you have two cups of caffeine coffee day you will be fine, if you don't drink much caffeine it will have more of an effect on you as you're not used to it. If you drink too much it will also have an adverse affect. Drink 2 a day and you'll be fine.

[@lolsmol]

I love this. I'm used to just having hot coffee (with half&half), iced coffee (with cream), or a cafe latte. But this really helps me see what I'd be open to trying.

[@muresantania6504]

As an european I never understood what cream is, or even that half&half

[@MTMF.london]

@@muresantania6504 Of course you have cream in Europe. It's usually used in baking or whipped (double cream) to top off cakes or tartes - "half & half" is half cream, half milk which is very common in the US.

[@Vanadium]

@@MTMF.london cream is for our old folks. 60 and upwards, I really dislike it but I also switched to espresso only. Nothing can taste that good and boost the performance like it. I usually do that while I have a short break from my sport after 1:30h of higher intensity. Milk would bad when I ramp up the HF again.

[@tc88888888]

Australian here. Never seen cream or half and half used in coffee before. Funny how different coffee culture are.

[@manuelvillalpando6665]

Excellent video!!! Good job! Most coffee places don’t have a clue on what they are doing here in America! This video definitely needs to be shared. Thank you again for making this video!

[@marcezs08]

Really enjoyable video, I've been calling my flat white a capuccino for years apparently.

[@jesliearollado5189]

Been looking for a video like this for so long! Thank you so much! Straight to the point and very informative 👌🏻

[@woodyforest2100]

Excellent! Good job! I was a young man in Europe with a backpack a long time ago. I drank beer, wine and liquor by night and tried all kinds of coffees in the mornings. I would love to do a world coffee tour someday! Thanks for the memories.

[@luisabriful]

I lived in Spain and cortado was just the Spanish translation of macchiato. a small espresso with a little milk. I find it funny that in every country it has a different meaning :) same for latte which means milk in italian so be carefull when ordering it in Italy unless you actually want a glass of milk :)

[@agme8045]

En argentina el cortado es tal cual decís. Un café “cortado” con un poco de leche. Después el “Cafe con leche” que es mitad y mitad. Y también tenemos el opuesto que es la lágrima, leche con “lagrimas” de café, aunque en realidad es un poco mas cafe que unas lagrimas jajaja.

[@fabiozavagnini1286]

Luisa Macchiato is translated to "Manchado" in spanish, or "Stained" in English. It is supposed to be an espresso with a dollop (little spoon) of milk foam and that's it, NO milk, just the foam. Then Cortado, which you can't find in the US, and will be translated to English as "Cut", will be a single espresso shot with a little bit of milk.

[@luisabriful]

@@fabiozavagnini1286 the Italian macchiato is equivalent to the cortado. An espresso with little steam milk although some people will order with a splash of cold milk. We don’t really have espresso with just milk foam, you can ask the barista to make a macchiato with no milk and just a little foam but it’s not really a thing in Italy and doesn’t have a specific name

[@Migul011]

It’s a little weird, but what happens in Spain is that a “latte macchiato” is called “(café) manchado” whereas an “espresso macchiato” is called “(café) cortado”

[@jaimegarcia9408]

​@@agme8045 el cortado es igual en todo el mundo. Es un café de origen español que se ha puesto de moda en todo el mundo, al igual que el café bombón es otro café que los españoles están poniendo de moda. Además el cortado se sirve tal cual en el vídeo, en un vaso muy tradicional de España conocido como vaso cortado

[@davidnewman1456]

Wow it's crazy how different coffees are around the world. I'm in queensland Australia, and this explains why Ive had a small amount of confused customer getting a coffee and then insisting I've gotten it wrong. For example one person asked for a cappuccino, which in Australia is 1/3 foam with sprinkled chocolate powder, and then insist that what I made wasn't a cappuccino.

[@reyblais4858]

yeh, if an Italian got that, they'd be pretty upset

[@planetX15]

I don't understand the problem having sprinkled chocolate on a Cappuccino?

[@reyblais4858]

@@planetX15 you're not Italian

[@Chahlie]

It's kind of like eggs benedict- you order it and it's a surprise exactly what you get- all part of the fun! :)

[@znatnodobre]

still the best simple explaining video without any excessive details

[@filipivan5125]

The fact all these options vary from country to country (even coffee shop to coffee shop) is crazy.

[@ruanvorster3845]

This was exactly what I needed to hear. Beautifully presented.

[@handyandy6050]

A very comprehensive guide to coffee! Thank You!

[@jasonsamuels5845]

I remember in my previous office we had a coffee machine and we made americano with an extra shot of espresso during the afternoons. We called it the American express because it helped us get to the end of the day.

[@zuiprax]

It's interesting how the same names mean completely different things in diffeent countries. In Argentina if you order a cortado you'll get a ratio of 5:1 instead of 1:4, so mostly coffee and just a bit of milk. What you call cortado here is called lagrima in Argentina.

[@RK_house]

How to make filter coffe... Whats komposition?

[@ngocducgis]

Well explained!! And feel so great to watch a Vietnamese barista. Awesome

[@CaffeAddict]

0:58 ca phe phin on the board, that's Vietnamese for filtered coffee. Phin comes from the French word filtre (or filter in English). It's filtered coffee but not like the drip coffee where you pour water into a coned paper filter placed in a funnel. They put a small metal filter with lots of tiny holes and coffee ground in it on top of a cup (or glass) and pour hot water in. You sit there and wait for a long while for your coffee. A dark roast is always the choice.

[@joesavag]

Thank you, I was wondering what that was. Pretty cool to include that, considering the barista is Vietnamese.

[@danyasharma26]

Black coffee Single expresso- 20 to 30 grams black coffee Double express- 40 to 50 g black coffee Americano- diluted black coffee (100ml / 120 ml water+ single expresso) Lungo- dilute according to wish black coffee (water given + single expresso) Filter coffee- for one who wants big Cup of coffee Milk coffee

[@cand0]

As an Australian barista, the flat white and latte should swap swap cups. Also flat white has less foam, hence the 'flat'.

[@PhantomFilmAustralia]

At the coffee shop I worked at, we called a "Half Strength, Skinny Cappuccino/Flat White" a "Why Bother?"

[@HienNguyen-ln9uw]

very interesting and helpful!! it's easier for me when I order my coffee

[@jowanamanla6819]

The best clear structure video I have come across so far 👍🏻 Finally some true to life people ❤

[@RiceCubeTech]

Starbucks has ruined macchiato’s for me. I always get people in America asking for one, but they mean the Starbucks way and not the traditional way. The right way 😂

[@camillef2598]

I'm a batista, and the Starbucks customers drive me crazy asking for a macchiato and then expect me to make it the Starbucks way! 🤦🏾‍♀️🙆🏾‍♀️

[@Arlo360-Official]

Probably THE best coffee "primer" I've ever seen.

[@drysie]

This is such a beautiful little coffee shop, from google street, it's so hidden. If I lived there (I live in East England), I would use the cafe every day. Thank you for the easy demonstration. I watch this and go straight to my Gaggia and make one of those coffees.

[@EuropeanCoffeeTrip]

You are right, Večerka is a little hidden by mostly packed with people so they do a good job attracting people who loves good coffee and modern cuisine.

[@chidoriaida]

I love this video. It is very informative! I only started drinking coffee about 5-6 years ago, I didn't like coffee when I was younger as I found it too bitter. I am still learning all the coffee types and this is helps a lot. Thank you!

[@bekeneel]

Me too, I actually started drinking coffee just for the caffeine, never liked the taste, and still not really do, lol. But I "learned" to drink it. Similar with alcohol alltho I stopped that. I most enjoy lattes & came to like cold lattes (from the supermarket) the most, alltho they are mainly good cuz of added vanilla or creamy taste, if I make them myself with a good coffee at home the taste isn't that good.

[@noob19087]

​@@bekeneel If you don't like the bitterness of coffee, I'd recommend trying a lighter roast, since they're less bitter and more sweet and acidic. For example single origin Ethiopians are awesome, they tend to be sweet with a distinct blueberry flavour. Though if you don't feel like spending money on fancy coffee, another good trick is to add, believe it or not, some salt. Adding (literally) a few grains cuts down the bitterness a lot.

[@SheyD78]

Interesting to see this comparison. Not only does it appear to vary with region but I'm sure it's changed over time. For me here in Brisbane Australia I used to order lattes and they were about a 1:3 ratio of espresso to hot milk (you could see it as they were made thanks to footed glass mugs that seem to have fallen out of fashion). The flat whites I remember from those times were espresso topped up with hot water and just some hot milk, but these days they seem functionally the same as cappuccinos, and lattes seem much weaker. Only difference is more foam on cappuccino, to the point where the cup is only about 1/2 - 2/3 full after the froth is gone. GIMME A FULL CUP OF COFFEE DAMN IT!

[@michaelg.8585]

Cristal clear video I was searching for a while!!! Thanks for sharing. I'm gonna install the app too 💪

[@EuropeanCoffeeTrip]

Cheers ☕️🙌

[@muhammadhaddad6888]

Oh how mich i miss Brno and its coffee... Another amazing video, thanks ❤️

[@Alley00Cat]

It should be noted he only says “foamed milk”. The major difference between some of these milk drinks is the amount of steamed milk and foamed milk, not the same at all. Cappuccino is one part espresso, one part steamed milk and one part foamed milk. Cortado is one part espresso and one part steamed milk, no foam. An important distinction as many, including myself, hate foam.

[@khushikashyap777]

how a cortado differs from Latte?

[@brendancorrigan947]

@@khushikashyap777ratio of steamed milk to espresso is much higher in lattes than cortados

[@uzairibnuri8017]

Cortado is my fav. Too many times in countries other than Latino countries have made the mistake of using foamed milk. It's horrible. I'd rather just make it at home.

[@Alley00Cat]

@@brendancorrigan947 exactly. Cortado is equal, flat white has more steamed milk with a tiny bit of foam on top, latte has even more milk.

[@Alley00Cat]

@@uzairibnuri8017 I agree. There is a shocking amount of bad barista training. It is overwhelming NOT a case of “in my country they do it this way”. I can go to a coffee shop near my home in Montreal and order a flat white and basically I get a latte, come back the next day and get a cappuccino. This happened to me and I told the barista that I ordered a flat white, and she said “oh it’s the same as a cappuccino”, I was shocked. I cross the street to another place and they always make a perfect cortado, flat white, latte and cappuccino.

[@mattyutoshi]

In argentina (And I think every hispanic country) a "Cortado" is like an Expresso but with a little bit of hot milk. If you ask for a "Cortado en jarrito" is a double expresso with again a little bit of hot milk. Our "Cortado" is the opposite of your Cortado, I don't know if USA stole this spanish way of prepairing the coffee and change it as they always does with everything or the US cortado is because of another thing, I doubt it because "cortado" in spanish means "cutted" or "chopped up" like the way of "cut the coffee with a little bit of milk" Also the cappuccino here normally has cinnamon on the top

[@neiss2]

A "cortado" coffee (expresso with a bit of milk)comes from Spain, so it makes sense that you use the same name in Argentina.

[@desibrown9303]

Great and informative video! You missed my own personal favorite though... A Con Panna! (Espresso with whipping cream on top) - super yummy!

[@shannondore]

I noticed that one missing too. I've had that at Starbucks and they are quite good.😊

[@RainDelay]

Such a heartwarming video... Great job!

[@happys.5582]

This is the best explanation I came across It cleared my confusion about various drinks I had for the longest time Thank you❤❤

[@PinkiL]

I can't wait until it is 100% safe to leisure travel again to do a coffee trip in Europe.

[@vagrantclown]

Hopefully soon it’s to the point like it is with influenza-just a yearly shot and we’ll be relatively safer! (Because idk if we’ll ever be 100% safe, but yeah!!)

[@PinkiL]

@@vagrantclown True, we are never really 100% safe from bugs. 😂 But hopefully like u said we hit herd immunity sooner than expected. 😊

[@duaneafields]

looks like you're never going to europe. there will always be elections w agendas. This was to get Sleepy Joe in. Wait till 24, T will be back in and you;ll be at 99% safe. right?

[@vagrantclown]

@@duaneafields you’re so fucking stupid

[@PinkiL]

@@duaneafields Sounds like you are supporting an insurrection.

[@nb9419]

I must also mention that in Spain no-one uses Italian words but for the 'capuchino', a type of coffee with a lot of foam and some cocoa, but it's only served in some places. The usual types you can find in a 'cafetería' are: sólo, Cortado, con leche, largo, corto, bombón (with condensed milk), con nata y canela or carajillo (Black coffee with brandy).

[@colectivonmc4909]

Yo diría que en España se reduce a largo/corto y con/sin leche. Agregando que España es el único país de la tierra donde te preguntan si lo quieres caliente o templado.

[@nb9419]

@@colectivonmc4909, me temo que no... Hay muchos tipos diferentes, eso sin contar, vienés, bombón, carajillo, con "pingarata", con Bailey's, con orujo, irlandés, escocés, capuchino, sólo con hielo, con leche con hielo, de manga... Y, jamás me han preguntado, si lo quiero templado o caliente. ¿De dónde ha sacado esa información? Me sorprende. Parece propia de alguien que no conozca la cultura del café española o no haya visitado el país, y si lo ha hecho, ha tomado otros "brebajes".

[@nb9419]

@@colectivonmc4909, of course, you can say whatever you want, however, that does not mean that what you say is true.

[@colectivonmc4909]

@@nb9419 En la cafetería de mi barrio y en la de la U. Rey Juan Carlos.

[@nb9419]

@@colectivonmc4909, ni idea de dónde es su barrio ni su U Rey Juan Carlos. Si tienen tan poca variedad deberían irse a otra zona de la Península a disfrutarlos. Porque, déjeme decirle, que ni su barrio, ni su universidad, son todo el país.

[@ologistika]

What does he do with the second espresso when the customer orders a single?

[@GreenGrl2023]

Thank you so much! Now I'm finally starting to understand all these drinks...now I'll feel less intimidated among all these hip people at the coffee shop! 😄I normally order a latte with flavoring (hazelnut is my fave), but now I'm excited to try a couple more of these types sometime.

[@Rasv-]

he used foamed milk in ALL drinks. which is very wrong

[@lt2143]

We had so much trouble ordering a macchiato in Barcelona. Apparently, the name is not universal and it didn't help that we didn't speak the language. Can't wait to come back and order it.

[@alfrredd]

In Spain the most comon would be a "cortado" (understood in 99% of places) or try "manchado" (direct translation from italian) although not very popular outside specialty coffe shops, same with "macchiato"

[@wedge3591]

That is the issue if a country does not team up with the anglosaxon globalized "barista culture" but has its own historic coffee tradition. By the way, a real cafe cortado does have much less milk than shown in the video; although I do not believe that this is of interest for the "modern barista coffe crowd". But you can always say: "The best Pizza Napolitana is made in New York...".

[@BoozewithNick]

This was really fun and informative- thank you! Make mine a macchiato or a doppio!

[@ladyflimflam]

When i order a cortado im expecting two shots espresso with an equal volume of steamed milk.

[@iceboy368]

I personaly missed the amount of Coffee beans used each - never then less awesome and thanks for the vid

[@EuropeanCoffeeTrip]

It was always the same - 21 grams of coffee, 42 grams of espresso (either as 2x single espresso or 1x double espresso).

[@howardsnabel83]

Depends on the beans. For dark roasts I personally prefer a brew-ratio of around 1:2.5

[@dreambig911]

cool vid and good to know! i used to think cappuccino was best suited for me but now i see it's a flat white - more coffee with the milk. Thank you! 😊

[@siem7229]

Isn't the cortado with 2 shots? Always made them that way. Like a flat white with less milk. I did make a piccolo with 1 shot tho.

[@praxis-cat870]

I always learned that a Cortado is a 1:1 espresso / milk drink made using a double, yeah.

[@got2bjosh]

May Damon Dominique find and watch this video since he loves coffee.

[@PauloSousa86]

Now come to Portugal and work in a coffee shop just to be surprised the normal expresso has like 10 variation. Bica, cimbalino or expresso-standart expresso Curto (short)- less than 30 ml Cheio (long or full) between 45 to 60 ml Italiana (italiano or ristretto)-really short coffee as our Italians friends like 10ml Duplo (double)-two shots in a cup Sem princípio (without beginning)- coffee in which the first black liquid is discarded and the poured (mostly crema) Expresso in a cold cup (usually cup kept in a freezer) Expresso in a hot cup (cup warmed with the pitcher) Carioca de café- café poured from a basket that already took an expresso, it becomes a lighter more diluted coffee. Abatanado ou americano-coffe poured on a capuccino cup. Com cheirinho (with smell)-expresso with a little bit of an strong alcoholic drink. Ps: in Portugal we don't dilute the longer coffees with water as they did for Americano or lungo, we just let the coffee run it's water trough the basket to fill it up. Also these variations can be combined like "an expresso long with no begining in a cold cup" kkkk Milk based. Pingado-expresso with a drop of milk. Garoto- normal expresso with the rest of the cup filled with milk, usually with a little foam. Meia de leite (half milk). Coffee with milk served in cappuccino cup small foam on top Galão - cofre with milk served in a small glass (usually the ratio of milk and coffee is bigger than the "meia de leite" with a bit of foam on top, it can be "light" or "dark" galão which means more milk or more coffee. Those are the traditional and we'll recognized, but we also have cappuccino (it can vary from place to place as it is not consensual what defines a capuccino in Portugal, you can find it as it's usually served nowadays with that latte art, others pour foam from the pitcher with a spoon and serve with cinnamon or cocoa, others serve with cold whipped cream....

[@EuropeanCoffeeTrip]

oh wow, we should make a video about that in Portugal, sounds great! Where should we go and film it, any tips?

[@PauloSousa86]

@@EuropeanCoffeeTrip I would say Lisbon, try asking in the downtown famous coffee houses, like "a brasileira" (the one with a statue of Fernando Pessoa famous portuguese writer) , "café Nicola" also well known, or the "Confeitaria Nacional". But to be real any "pastelaria" (a house that serves coffee and bakery goods that's in every corner) will know about these variances, specially if there's a Portuguese at the counter.

[@ugolapezza]

In Italy (not a criticism about the video) My comments represent an old view of what coffee meant in Italy until few years ago. So now they may be outdated. Single Espresso --> Caffé Double Espresso --> It doesn't exist Americano --> It doesn't exist Lungo --> Same amount of pouder of the caffé (espresso), but a bit more water from the machine, not added separately. Filter coffee (no espresso!) --> Only on an airplane :) Cappuccino --> Exactly like in the video Espresso Macchiato --> Almost like in the video, but with much less milk foam. Cortado/Piccolo --> This sounds like a spanish concept Flat White --> To an italian it looks like the cortado :) Caffé Latte --> Caffellatte (one word) shall be without foam, just hot milk and one espresso. The word "Latte" just mean milk, nothing else. Someone asked in the comment about "Latte macchiato". That's just a big (tall) glass of milk with foam and then you pour an espresso in it. Cheers

[@EuropeanCoffeeTrip]

Thank you for sharing the traditional take on espresso drinks! I think it added another perspective for people that got confused by our video. Cheers ☕️🙌

[@ugolapezza]

Yours is the best video about coffe that I've seen until now on youtube :)

[@vanessagoddess1]

@@ugolapezza are you saying you are Italian? Or are you American? You said "airplane" and (generally) Americans are the only people who don't use the correct word 'aeroplane'

[@ugolapezza]

@@vanessagoddess1 I'm an Italian with poor English skills :)

[@ugolapezza]

@@vanessagoddess1 Born and raised in Italy