Espresso Drink Recipes: 15 Drinks to Make at Home

Almost every espresso drink is built from three things: a shot of espresso, milk (steamed, foamed or cold) and sometimes water, ice or a flavor. These espresso drink recipes give you exact amounts for 15 café classics, from a straight shot to a latte, mocha and espresso tonic, so you can make them at home with any espresso machine. Once you know the base shot and the milk ratios, you can make any of them in under five minutes.

Before you start: the base shot

All these espresso recipes assume a standard double shot:

• Dose: 18 g finely ground coffee
• Yield: about 36 g of espresso (roughly 2 oz / 60 ml including crema)
• Time: 25–30 seconds
• Temperature: 90–96 °C (194–205 °F)

New to this? Start with our complete guide to making espresso at home, then dial in until the shot tastes right. A good shot matters more than any recipe.

Milk basics

• Steamed milk should reach about 55–65 °C (130–150 °F). Hotter than 70 °C (158 °F) starts to taste flat and cooked.
• Microfoam is silky, glossy foam with tiny bubbles. Cappuccinos need more of it; flat whites and lattes need a thin layer.
• Whole milk foams most easily. Barista-edition oat milk is the most reliable plant-based option.

No steam wand? A standalone frother works for most of these drinks; see our best milk frothers for lattes.

Espresso drink recipes at a glance

Drink	Espresso	Other ingredients	Cup size
Espresso / doppio	Single or double	None	2–3 oz (60–90 ml)
Ristretto	18 g in, ~20–27 g out	None	2–3 oz
Lungo	18 g in, ~54–72 g out	None	3–5 oz
Americano	Double	120–180 ml hot water (shot on top)	8–10 oz
Long black	Double	90–120 ml hot water (shot poured onto water)	6–8 oz
Macchiato	Single or double	A spoonful of milk foam	3 oz
Cortado	Double	Equal amount of steamed milk (~60 ml)	4–5 oz
Cappuccino	Double	~100–120 ml milk with thick foam	5–6 oz
Flat white	Double (or ristretto)	~100–120 ml milk, thin microfoam	5–6 oz
Latte	Double	180–240 ml steamed milk, thin foam	8–12 oz
Mocha	Double	Chocolate + steamed milk	8–12 oz
Affogato	Single or double	A scoop of vanilla ice cream	Small bowl
Iced latte	Double	Cold milk + ice	12–16 oz
Shaken espresso	Double	Ice, syrup, splash of milk	12–16 oz
Espresso tonic	Double	Tonic water + ice	10–12 oz

Straight espresso drinks

1. Espresso and doppio

The base of everything. A single shot is about 7–10 g in and 14–20 g out; a doppio (double) is about 18 g in and 36 g out. Serve in a warmed 2–3 oz cup. Stir before you sip so you taste the whole shot, not just the top.

2. Ristretto

A “restricted” shot: the same dose with less water. Pull 18 g in to about 20–27 g out (roughly a 1:1–1:1.5 ratio), usually by grinding a little finer or simply stopping the shot early. It tastes sweeter, thicker and less bitter, and works well in flat whites. Our brew ratio guide explains why.

3. Lungo

A “long” shot: let more water run through the same dose, around 1:3–1:4 (18 g in, 54–72 g out). It’s lighter and more bitter than espresso. Many people grind slightly coarser so it doesn’t run too slowly.

Espresso with water

4. Americano

1. Fill a mug with 120–180 ml of hot water (about 85–90 °C).
2. Pull a double shot directly on top, or pour it in.

Adjust water to taste. Classic Americanos add water to espresso; either order works at home.

5. Long black

Popular in Australia and New Zealand. Pour the double shot onto 90–120 ml of hot water. This keeps more crema on top and usually makes a slightly stronger drink than an Americano.

Espresso with a little milk

6. Macchiato (espresso macchiato)

Espresso “marked” with milk. Pull a single or double shot into a small cup and spoon a dollop of milk foam on top, about 1–2 teaspoons. Not to be confused with the large caramel macchiato sold by chains, which is closer to a layered vanilla latte.

7. Cortado

Equal parts espresso and steamed milk. Pull a double (about 60 ml in the cup), then add roughly the same amount of lightly steamed milk with very little foam. Serve in a 4–5 oz glass. It’s smooth but still coffee-forward.

Classic milk drinks

8. Cappuccino

1. Pull a double shot into a 5–6 oz cup.
2. Steam about 120 ml of cold milk, stretching it a little longer than for a latte to make thicker, airy foam.
3. Pour so the cup is roughly one-third espresso, one-third milk and one-third foam.

Traditional Italian cappuccinos are small; many cafés now serve larger, latte-like versions. A dusting of cocoa or cinnamon is optional.

9. Flat white

1. Pull a double shot or double ristretto into a 5–6 oz cup.
2. Steam about 120 ml of milk with only a little air for a thin, velvety microfoam.
3. Pour in a steady stream so the milk integrates with the espresso, finishing with a thin layer of foam.

It’s stronger and silkier than a latte because there’s less milk.

10. Caffè latte

1. Pull a double shot into an 8–12 oz cup.
2. Steam 180–240 ml of milk to about 60 °C with a thin layer of microfoam.
3. Pour, holding the foam back slightly at first, then finish with latte art if you like.

Flavored latte: add 10–20 ml (2–4 teaspoons) of syrup such as vanilla or caramel to the cup before the shot.

11. Mocha (caffè mocha)

1. Add about 15–25 g of chocolate sauce or 2 teaspoons of cocoa powder plus 2 teaspoons of sugar to a 10–12 oz cup.
2. Pull a double shot over it and stir until smooth.
3. Top with 180–200 ml of steamed milk. Whipped cream is optional.

Dark chocolate gives a richer, less sweet drink; white chocolate makes a “white mocha”.

Dessert and iced espresso drinks

12. Affogato

Put one or two scoops of good vanilla ice cream or gelato in a small bowl or glass, then pour a hot single or double shot over it. Serve immediately with a spoon. A medium or dark roast with chocolate notes works best.

13. Iced latte

1. Fill a 12–16 oz glass with ice.
2. Add 150–200 ml of cold milk.
3. Pull a double shot and pour it over the top.

Pulling the shot into a small pitcher first, then pouring, cools it slightly so the ice melts less. Add syrup to the milk if you want it sweet.

14. Shaken espresso

1. Add a double shot, 10–15 ml of simple or brown sugar syrup, and a handful of ice to a cocktail shaker or jar.
2. Shake hard for 10–15 seconds until frothy.
3. Strain into a glass of fresh ice and top with 60–100 ml of milk or oat milk.

Shaking chills the coffee quickly and gives it a light, foamy texture.

15. Espresso tonic

1. Fill a tall glass with ice and 120–150 ml of chilled tonic water.
2. Pour a double shot slowly over the top so it layers.
3. Garnish with a slice of orange or lemon if you like.

Fruity, light-roast espresso tastes best here. Pour slowly; tonic and hot espresso fizz up quickly.

Tips for better espresso drinks at home

• Warm your cups. A cold cup steals heat from a small drink fast.
• Use fresh beans. Medium roasts are the most versatile for milk drinks. See our best coffee beans for espresso.
• Start milk cold. Cold milk gives you more time to build texture before it gets too hot.
• Measure syrup. 10 ml is plenty for most 8–12 oz drinks; café drinks are often much sweeter.
• Match the machine to your habits. If you make several milk drinks in a row, a machine with strong steam power saves time; our beginner machine guide covers this.

Equipment you need

• Espresso machine with a steam wand, or a machine plus a separate frother.
• Burr grinder that can grind fine for espresso.
• Scale to weigh dose and yield (0.1 g resolution is ideal).
• Milk pitcher: a 350 ml (12 oz) pitcher handles one or two drinks; 600 ml (20 oz) for larger lattes.
• Thermometer (optional) until you can judge milk temperature by touch: the pitcher gets too hot to hold comfortably at around 60 °C.
• Cups in the right sizes: 2–3 oz for shots, 5–6 oz for cappuccinos and flat whites, 8–12 oz for lattes.

Plant-based versions

Every milk drink here works with plant milk, but results vary:

• Oat milk (barista edition): the closest to dairy for texture and latte art; slightly sweet.
• Soy milk: foams well but can curdle with very acidic or very hot espresso. Steam a little cooler, around 55 °C.
• Almond milk: thinner, nutty and harder to foam; better in iced drinks.
• Coconut milk: rich flavor that pairs well with mochas and iced lattes.

“Barista” versions contain added fats and stabilizers that help them stretch and hold foam. Regular cartons often foam poorly.

Homemade syrups

Café syrups are easy to make at home and cost a fraction of bottled versions:

• Simple syrup: equal weights of sugar and water, heated until dissolved.
• Brown sugar syrup: equal weights of brown sugar and water; great in shaken espresso.
• Vanilla syrup: simple syrup with a split vanilla pod or a teaspoon of vanilla extract per 250 ml.
• Cinnamon syrup: simple syrup simmered with two cinnamon sticks for 10 minutes.

Cool and store in a clean, sealed bottle in the fridge, and use within about two weeks.

Common mistakes

• Letting the shot sit. Espresso starts to lose aroma and crema within a minute or two. Steam the milk first on a single-boiler machine, or pull the shot right before you pour.
• Overheating milk. Past about 70 °C it loses sweetness and smells cooked.
• Too much foam in a latte. Stretch the milk only for the first few seconds, then let it spin.
• Using the wrong cup size. A cappuccino in a 12 oz mug becomes a weak latte.

Which drink should you make?

If you’re not sure where to start, pick by how you like coffee to taste:

• You want to taste the beans: straight espresso, ristretto or a macchiato.
• You want coffee-forward but smooth: a cortado or flat white.
• You want something mild and creamy: a latte, or a breve made with half-and-half.
• You drink coffee black but want a bigger cup: an Americano or long black.
• You want something refreshing: an espresso tonic or shaken espresso.
• You want dessert: an affogato or mocha.

Once you’re comfortable with the base shot and milk texture, try adjusting one thing at a time: a ristretto instead of a full double in your flat white, or a different syrup in your shaken espresso.

FAQ

What is the most popular espresso drink?

In most countries the latte and cappuccino are the most ordered espresso drinks, with the Americano close behind for people who prefer coffee without milk.

What’s the difference between a latte, cappuccino and flat white?

All three are espresso with steamed milk. A cappuccino is small with thick foam, a flat white is small with thin, silky microfoam, and a latte is larger with more milk and a thin layer of foam.

Can I make espresso drinks without an espresso machine?

You can make close versions with strong coffee from a moka pot or AeroPress, plus milk frothed with a handheld or electric frother. The taste and texture won’t be identical to true espresso, but they’re good everyday options.

How much milk goes in a latte?

Typically 180–240 ml (6–8 oz) of steamed milk for a double shot, in an 8–12 oz cup. Use less milk for a stronger drink.

What is the strongest espresso drink?

A straight espresso or ristretto has the most intense flavor. In caffeine, a double shot has the same caffeine whether it’s served alone or in a latte; milk dilutes the taste, not the caffeine.