Coffee guide
What goes into each cup, from a ristretto to an espresso tonic. Sizes and splits are typical; every café does them a little differently.
The basics
- A single shot of espresso is 7–9 g of fine coffee giving 25–30 ml in 25–30 seconds. A double is 14–18 g giving 50–60 ml.
- Steam milk to 55–65 °C. Any hotter and it loses its sweetness.
- A cappuccino wants thick, airy foam; a latte or flat white wants thin, glossy microfoam you can pour patterns with.
- “Brewed coffee” means drip, pour-over, French press and the like, rather than espresso.
No drink matches that.