8 Types of Coffee Drinks to Order Around the World

Espresso Caffè in Milan

In the morning rush of Milan’s coffee bars — the clink of cups, hiss of steam, and rapid-fire conversation — the €1 espresso still reigns. Italy, the birthplace of espresso just over a century ago, continues, for now (inflation!), to uphold this fast, affordable ritual in countless neighborhood caffès.

To drink like a local, order your espresso at the register first and receive a small paper ticket. Hand it to the barista behind the counter, who’ll pull your shot and serve it with a small glass of sparkling water. Stand at the bar, sip quickly — and you’re on your way in under a minute.

Macchiato in Rome

Italy, the birthplace of espresso, has long been home to both the bell-shaped contraptions of the pre-World War II era and the modern machines that pull the rich, concentrated shots we know today. Across the country, you’ll find classic versions of espresso-based drinks — including the macchiato.

Named for the Italian word meaning “stained” or “spotted,” the original macchiato is a single espresso shot topped with just a touch of foamed milk to soften the intensity without masking the flavor. While its preparation stays fairly traditional in Italy, elsewhere, you might find looser interpretations with more milk — sometimes even latte art.

Cortado in Madrid

Ahh, the cortado. A drink so common to international menus, you might not know its origin. It’s the goldilocks of espresso orders for when you can’t decide between a macchiato or a flat white. In fact, a cortado is named for the Spanish word cortar (meaning “to cut,” as in to dilute) since it traditionally appears as a single shot of espresso softened with a splash of steamed milk. This simple, balanced drink is served throughout Spain.

Outside of Spain, however, interpretations of the cortado vary, sometimes presenting as a double shot with equal milk, sometimes topped with latte art. This version leans closer to a mini cappuccino with a bolder espresso flavor.

Cappuccino in Naples, Italy

In Naples, coffee is as sacred to the Italian morning as fast-fired pizzas are to the evening. The cappuccino takes its name from the Capuchin monks, whose brown robes mirrored the warm, nutty color of the espresso-milk blend. Traditionally made with a ristretto — a shorter, more concentrated espresso shot — the drink is topped with steamed and frothed milk in equal parts, yielding a creamy texture that complements, rather than drowns, the coffee’s bite.

For example, Italian cappuccinos are smaller than their American counterparts — usually 5 to 6 ounces — and far less milky. Also, most Italians drink cappuccinos before 11 a.m., though that once-rigid rule, long used to single out tourists, has lost some of its grip.

Flat White in Melbourne, Australia

While both Australia and New Zealand lay claim to the invention of the flat white in the 1980s — either Sydney or Wellington — Melbourne has made it an art form. Throughout the city’s many specialty cafes, Melburnians can be found sipping flat whites with their picture-perfect avocado toasts. Built from a double shot of espresso (often ristrettos) and topped with velvety microfoamed milk, the drink features a smooth, flat surface instead of the frothy cap of a cappuccino. A flat white is smaller and stronger than the American latte, delivering a bold coffee flavor with a silky texture.

Cà Phê Sữa Đá (Iced Milk Coffee) in Ho Chi Minh City, Vietnam

Ho Chi Minh City runs on orderly chaos in the mornings — whizzing motorbikes, street vendors hawking bánh mì trứng, and office workers weaving through the din. At the heart of it all is coffee. Vietnam, the world’s second-largest coffee producer, primarily grows robusta beans — a bitter, high-caffeine variety often used in blends or instant coffee.

Coffee culture here traces its roots to French colonial rule, when dairy was scarce and sweetened condensed milk became a practical stand-in for a humid climate. This workaround evolved into the signature ingredient of cà phê sữa đá. Brewed slowly through a metal drip filter and poured over ice, this dark roast concentrate is softened just enough by that thick, sweet milk, creating a drink as bold as the pedestrians darting across the city’s streets.

Turkish Coffee in Istanbul

In Istanbul, where the call to prayer rises above the bustle of the bazaar, Turkish coffee figures heavily into everyday life. Brewed using ultra-fine grounds and a centuries-old method once entrusted to the kahvecibaşı — the chief coffee maker and a respected member of the Ottoman royal court — the drink is prepared in a cezve, a small copper pot heated over an open flame. The coffee, often sweetened before brewing, is brought to the point of foaming, removed from the heat, and then reheated again. It’s served in a thin-rimmed, decorative cup, rich with sediment and the symbolism of ceremony.

Caffé Latte in Seattle

Popularized in Seattle in the early 1990s, the caffè latte symbolized America’s growing espresso culture — a movement Starbucks helped bring to the mainstream. It’s arguably the only espresso-based drink to originate in the U.S., even earning nods in two Seinfeld episodes.

Made with roughly three times as much steamed milk as espresso, the caffè latte is larger and milkier than a cappuccino. A standard latte is about 8 ounces, though 12-ounce versions are common, often pushing the milk-to-espresso ratio to 10:1 — making it more of a warm milk drink with coffee notes than the other way around.