Coffee Ratios

A Black Eye is 2 shots/ounces of espresso added to an 8-ounce cup of brewed coffee. Some Black Eyes are made with ristretto instead of espresso.

A Café au Lait is made with coffee (not espresso). It's equal parts coffee and steamed milk.

An Americano has a 2:4 ratio of espresso and hot water. A typical serving is 2 ounces/shots of espresso to 4 ounces of hot water. The water is poured onto the espresso to dissolve the crema.

A Café Bombon is made with equal parts espresso and sweetened condensed milk (warm the milk first).

Equal parts espresso and steamed half & half (not regular milk) - plus a dollop of microfoam made from half & half.

An iced coffee drink - no need to remember a recipe. Pour freshly brewed (strong) coffee over ice and sweeten to taste.

This French beverage is made with equal parts of espresso and steamed whole milk with a dollop of froth or dry foam on top.

The Café Mocha is a 2:1:2 beverage - 2 parts of espresso, 1 part of steamed milk, and 2 parts of hot chocolate. It's also served with either a whipped cream or foam topper.

A Café Noisette is a shot (one ounce) of espresso with just a dollop of froth or dry foam. It's the same as a Macchiato.

You can easily identify a Café Vienna by the whipped cream topping that takes the place of steamed milk or microfoam. It's made with equal parts espresso and water and as much whipped cream to make you happy!

Inside of water or steamed milk, a Caffé Correto is made with a shot of espresso and a shot of liquor (brandy, grappa, sambuca).

A Caffè Latte (or Latte) has more steamed milk than most espresso-based beverages. It's made with a 1:5 ratio of espresso and steamed milk with its signature foam design on top.

The Cappuccino ratio is easy to remember as it's 1:1:1. It's made with equal parts of espresso, steamed milk, and dry foam. Many coffee drinks are topped with a dollop of foam, but there's much more in a Cappuccino.

Not to be confused with iced coffee, cold brew is a coffee-making technique where coffee steeps in room temperature or cold water for a day or so. The ratio of coffee to water is between 1:4 and 1:8, depending on the length of the brew process.

The smaller, stronger version of a Cafe Vienna, a Con Panna (Espresso Con Panna) is one part espresso, and one part whipped cream. There's no coffee:water ratio because water isn't added.

Like a Cappuccino, a Cortadito's recipe is based on a simple 1:1:1 ratio, but the ingredients are different. A Cortadito is one part espresso, one part steamed evaporated milk, and one part espuma.

The Cortado is based on a 1:1 ratio. It's one part espresso, and one part steamed milk (no foam added).

The Café Cubano is a Cuban Espresso. It's a milk-free beverage made with one part espresso and one part espuma (froth made by espresso and demerara sugar).

The popular whipped coffee is made with a 1:1:1 ratio of espresso powder, hot water, and sugar - one tablespoon of each. Then it's rounded out with one cup of hot or cold milk. Click More Info for the recipe.

A Dead Eye is 3 shots/ounces of espresso added to an 8-ounce cup of brewed coffee. Some Dead Eyes are made with ristretto instead of espresso.

A Doppio is a double shot of espresso. Instead of a long pull, the flavor is more intense, as both ingredients are doubled to approximately 3.5 teaspoons of espresso grounds and 2 ounces of water.

You can adjust up or down based on your strong vs. weak coffee preferences, but the best starting coffee-to-water ratio is 2 tablespoons of coffee grounds to 8 ounces of water.

A Dry Cappuccino doesn't have steamed milk. Instead, it's prepared with a 1:2 ratio - one part of espresso to two parts of dry foam or froth.

While espresso is the base for many coffee variations, it also stands alone as a strong coffee with crema. The typical recipe is an ounce of water forced with high pressure through 1 3/4 teaspoons of finely ground coffee for 20-30 seconds.

Like a Dry Cappuccino, a Flat White isn't made with steamed milk. It has a 1:2 ratio with one part Ristretto and two parts microfoam.

French Press produces coffee instead of espresso. It can also create froth if you don't have another means. The ratio of coffee to water is two tablespoons to eight ounces, and use a coarser bean grind.

The Galão is a Portugese coffee beverage served in a tall glass. It's one part espresso to three parts milk froth.

Don't confuse a Macchiato for a Latte Macchiato, as they're quite different. The Latte Macchiato is one part of espresso, five parts of steamed milk, and a dollop of foam.

A Lungo is a long-pull espresso. It uses the same ingredients as a Solo (1 3/4 teaspoons of finely ground coffee), but brews longer to create a two-ounce serving.

The Macchiato is the same as Cafe Noisette. It's a twist on an espresso with one part of espresso and a dollop of milk foam.

The chocolatey twist on a Cafe Breve is made with a 1:1:1:1 ratio. It's equal parts of espresso, steamed half & half, hot chocolate, and microfoam.

You could call it small, but Piccolo sounds so much better! A Piccolo Latte is a half-size Latte made with one part of espresso, two parts of steamed milk, and one part of microfoam.

You can make a Pour-Over with any number of coffee-making systems, like Melitta or Chemex. But the recipe is the same as drip coffee, which an average ratio of 2 tablespoons of ground coffee to 8 ounces of water.

A Red Eye is one shot/ounce of espresso added to an eight-ounce cup of brewed coffee. Some Red Eyes are made with ristretto instead of espresso.

A Ristretto is made just like an espresso with 1 3/4 teaspoons of fine coffee grounds, but it's a shorter pull. So, instead of a one-ounce serving, you get approximately 3/4 of an ounce.

Solo or Short are other nicknames for a one-ounce serving of espresso. The typical recipe is an ounce of water forced with high pressure through 1 3/4 teaspoons of finely ground coffee for 20-30 seconds.