Espresso, chocolate and steamed milk — the coffee that bridges dessert and the morning cup.
Espresso 'marked' with a spoonful of foam — the smallest possible step away from a straight shot.
A long, slow cold steep — smooth, low-acid and built for summer.
A concentrated milk coffee in a small glass — the barista's tasting cup.
Batch-brewed filter coffee — the honest, everyday pot of the café and the kitchen.
Espresso and cold milk over ice — the simplest, most refreshing summer pour.
A clean, transparent cup brewed by hand — the method that shows off a single origin.
A double ristretto under silken, thinly-textured milk — Australia and New Zealand's signature cup.
Equal thirds — espresso, steamed milk, and a thick cushion of foam.
The pure shot — the foundation of every milk and black coffee on this list.
Melbourne's cult cup — a double ristretto cut with milk in a five-ounce glass.
A long, milky coffee — a single shot drowned in textured milk with a thin foam cap.
Hot water first, espresso second — preserving the crema for a clean, full-bodied black coffee.
Fast, forgiving and endlessly tweakable — the travel brewer that punches above its price.
A frothy, whipped South Korean iced coffee — instant coffee beaten with sugar and water into a cloud that floats over cold milk.
Italian for 'cheer me up' — ladyfingers soaked in espresso, layered with mascarpone custard and dusted with cocoa.
Literally 'coffee with milk' — the staple French and Louisiana morning cup, built on a 1:1 ratio of brewed coffee and scalded milk.
A foamy, iced instant-coffee shake from Greece — the original café-blender drink for a hot afternoon.
South India's everyday cup — strong, sweet, frothy coffee with chicory, poured from a height to build a thick crema.
An Italian preparation of gelato or ice cream drowned in a shot of hot espresso — the simplest of coffee desserts.
Often called the original iced coffee — a brisk Algerian mix of black coffee, lemon juice and ice, born in a colonial fortress.
