Espresso / Milk / Cold drinks
Contemporary coffee recipes
Modern coffee service lives on a simple idea: a good coffee base can become short, long, creamy, cold, carbonated or dessert-like drinks. Here are the main recipes that still dominate bars and homes.
Espresso, cold brew or concentrated filter changes body and intensity.
Milk adds lactose; if you add syrup, reduce the dose so it does not cover the coffee.
Ice dilutes. Cold drinks work best with intense or concentrated espresso.
Fine microfoam integrates milk and coffee; dry foam separates layers.
Recipe system
Think in layers, not names
Most current recipes are built with three layers: a coffee base, a texture or dilution modifier, and an optional element of sweetness, cold, carbonation or dessert. Changing the proportion between those layers creates very different drinks even with the same espresso.
That is why cappuccino, latte and flat white are not just sizes. They change balance: how much coffee is perceived, how much milk softens it, and what texture remains in the mouth.
Essential menu
Main recipes today
The proportions are approximate and work as a visual map. In real service they change depending on cup size, espresso recipe, ice and service style.
Espresso base
Espresso
- Coffee92%
- Crema8%
18 g coffee, 36 g beverage, 25-35 s.
Intense, short, with crema and high concentration.
Ristretto
- Concentrated coffee95%
- Crema5%
Lower yield than espresso.
Denser, sweeter and more concentrated when well dialed in.
Lungo
- Coffee70%
- Extracted water30%
Higher yield than espresso.
Longer and more diluted; it can become dry if over-extracted.
Americano
- Espresso25%
- Water75%
Espresso + hot water.
Keeps espresso aroma with a lighter texture.
Milk and texture
Cappuccino
- Espresso33%
- Milk34%
- Foam33%
Espresso + steamed milk + foam.
Classic balance: present coffee, milk sweetness and foam.
Latte
- Espresso18%
- Milk72%
- Microfoam10%
Espresso + more steamed milk.
Soft, creamy, ideal for latte art and delicate flavors.
Flat white
- Espresso28%
- Textured milk62%
- Microfoam10%
Double espresso + fine microfoam.
More intense than latte, silky texture, little dry foam.
Cortado
- Espresso50%
- Milk50%
Espresso cut with a small amount of milk.
Short, balanced drink with coffee clearly in the lead.
Cold and contemporary
Iced latte
- Espresso18%
- Milk52%
- Ice30%
Espresso + cold milk + ice.
Refreshing and easy to adjust with different milks.
Cold brew
- Cold coffee70%
- Water / ice30%
Coffee steeped cold for 12-18 h.
Sweet, low perceived acidity and rounded body.
Espresso tonic
- Espresso20%
- Tonic55%
- Ice25%
Tonic + ice + espresso.
Bubbly, citrusy, bittersweet and modern.
Shakerato
- Cold espresso80%
- Foam20%
Espresso shaken with ice.
Cold foam, light texture and intense aroma.
Sweet and dessert
Mocha
- Espresso18%
- Chocolate12%
- Milk60%
- Foam10%
Espresso + chocolate + milk.
Coffee and cocoa in a creamy drink.
Affogato
- Espresso30%
- Ice cream70%
Espresso over ice cream.
Simple dessert: heat, cold, bitterness and sweetness.
Caramel latte
- Espresso16%
- Caramel10%
- Milk66%
- Foam8%
Latte with caramel.
Popular, sweet and easy to balance with strong espresso.
Cafe de olla
- Brewed coffee82%
- Sweetener / spices18%
Coffee with cinnamon and piloncillo.
Traditional, spiced and aromatic.
Quick formulas
Useful starting proportions
Modern latte
1 double espresso + 180-220 ml steamed milk + fine microfoam.
Flat white
1 double espresso + 120-160 ml textured milk, without dry foam.
Iced latte
Ice + 150-220 ml cold milk + double espresso at the end or before the milk.
Espresso tonic
Ice + 150 ml cold tonic + espresso poured slowly over the surface.
Ready cold brew
Concentrate from 1:4 to 1:8, diluted to taste with water, milk or ice.
Affogato
1 scoop of vanilla ice cream + freshly extracted espresso.