Coffee Calculator Tool

Espresso's intense little sibling — same coffee, half the water, twice the drama.

In the cup

• Espresso (restricted)≈15–20 ml

Same 18–20 g of coffee, but cut the shot short — you're keeping only the sweet, syrupy first half. Denser, bolder, and somehow sweeter. Don't argue, just taste it.

The long pull, for when you want your espresso to actually last a minute.

In the cup

• Espresso (long pull)≈50–60 ml
• Extra water through the puckbuilt in

Let the shot run long — more water passes through the same grounds for a bigger, more bitter, more sippable cup. More to hold onto when 30 ml won't cut it.

Espresso that took a nice long bath — same strength, drip-coffee length.

In the cup

• Espresso1–2 shots (30–60 ml)
• Hot water90–120 ml

Pull your shot(s), then add hot water. Pour the water first and espresso on top to keep that crema — little trick, big difference. A mug you can actually nurse.

Patience in a glass. No heat, no rush — just coffee and time doing the work.

In the cup

• Coarse coffee, cold-steeped1:8 coffee-to-water
• Cold water (+ ice)12–18 hr steep

Steep coarse grounds in cold water for 12–18 hours, then strain. The slow, cold extraction skips the bitterness heat pulls out — so it's smooth, sweet, and naturally low-acid. Serve over ice, dilute to taste.

Espresso “stained” with a dollop of foam. Tiny, but it absolutely shows up.

In the cup

• Espresso1 shot (≈30 ml)
• Milk foam1 spoonful (≈15 ml)

Pull your shot, then crown it with a single spoon of foam. “Macchiato” means “stained” — you're softening the edge, not drowning it. (That giant caramel thing is a different animal.)

Spanish for “cut” — espresso cut with just enough warm milk to take the edge off. No foamy nonsense.

In the cup

• Espresso1 shot (≈30 ml)
• Steamed milk≈30 ml (1:1)

Equal parts espresso and lightly steamed milk, almost no foam. Smaller and far bolder than a latte — for when you want the milk to soften the shot, not bury it.

A third espresso, a third steamed milk, a third cloud of foam. Balance in a cup.

In the cup

• Espresso1 shot (≈30 ml)
• Steamed milk≈60 ml
• Thick milk foam≈60 ml

Equal thirds is the whole game. The fat cap of foam is the difference between a cappuccino and a latte — a cappuccino wears a fluffy hat, a latte wears a thin beret.

The latte's cooler, stronger cousin — more coffee, barely-there foam, all velvet.

In the cup

• Espresso (often ristretto)2 shots (≈60 ml)
• Steamed milk≈120 ml
• Thin microfoamjust a cap

Two ristretto shots and a smaller pour of glossy microfoam — no big foamy cap. The milk-to-coffee ratio is lower than a latte, so the espresso actually talks back. Velvety, not fluffy.

The cozy one. Coffee wrapped up in a warm milk blanket.

In the cup

• Espresso1–2 shots (30–60 ml)
• Steamed milk200–300 ml
• Thin milk foam≈1 cm on top

Espresso first, then a generous pour of silky steamed milk, finished with a thin layer of microfoam. Smooth, mellow, milk-forward — the gateway drink, and there's no shame in that.

A latte that went to finishing school — same idea, but with rich half-and-half instead of milk.

In the cup

• Espresso1–2 shots (30–60 ml)
• Steamed half-and-half≈200 ml
• Thick foamon top

Swap the milk for half-and-half and steam it the same way. Decadently creamy, a little indulgent, and it foams into a gorgeous thick cap. Dessert pretending to be a coffee.

Coffee's gentle morning side — strong brewed coffee and warm milk, in equal parts.

In the cup

• Strong brewed coffee≈120 ml
• Warm milk≈120 ml

Traditionally brewed coffee, not espresso, and an equal pour of warmed milk — about 1:1. No foam, no fuss. French-press-and-a-pastry energy on a slow Sunday.

Valencia's sweet little showoff — espresso over condensed milk, served so you can admire the layers.

In the cup

• Espresso1 shot (≈30 ml)
• Sweetened condensed milk≈30 ml (1:1)

Equal parts espresso and sweetened condensed milk, poured so they sit in two dramatic layers in a clear glass. Stir before drinking — unless you're too busy photographing it, which is fair.

Espresso wearing a little whipped-cream hat. “Con panna” means “with cream,” and yes, it's as good as it sounds.

In the cup

• Espresso1–2 shots (30–60 ml)
• Whipped creama soft dollop

Pull your shot and crown it with a spoon of softly whipped cream. It melts slowly into the espresso, mellowing each sip. A tiny, old-school indulgence.

Coffee's dessert era — chocolate got invited and decided to stay.

In the cup

• Espresso1–2 shots (30–60 ml)
• Chocolate (syrup or powder)1–2 tbsp
• Steamed milk≈200 ml
• Whipped creamto finish

Stir the chocolate into the hot espresso first so it actually melts (cold-milk-first gives you sad clumps), add steamed milk, pile on whipped cream. Half coffee, half hug.

Espresso, “corrected” with a little splash of courage.

In the cup

• Espresso1 shot (≈30 ml)
• Liquor (grappa, sambuca or brandy)≈25 ml

Pull a shot, add a splash of your chosen spirit — the Italian after-dinner move. Caffè corretto literally means “corrected coffee,” and some evenings, that's exactly the correction you need.