The same shot, four different drinks.

Every drink on this page starts with the same one or two shots of espresso. What changes is how much steamed milk goes in, and how much of that milk is turned into foam. That ratio — espresso to milk to foam — is really the only thing separating an americano from a cappuccino.

• Americano

  Espresso topped up with hot water — no milk at all. It keeps the espresso's flavour but softens its intensity, landing close to drip coffee in strength.

  • Espresso
  • Hot water

• Latte

  Mostly steamed milk with a thin skin of foam on top and espresso underneath. Milk-forward and mellow — the most approachable of the four.

  • Espresso
  • Milk
  • Foam

• Cappuccino

  An even split — one third espresso, one third steamed milk, one third airy foam. Stronger and drier on the tongue than a latte, with a thick foam cap.

  • Espresso
  • Milk
  • Foam

• Flat White

  A double shot with velvety microfoam milk folded in — barely any foam cap at all, hence "flat". Smaller and stronger-tasting than a latte.

  • Espresso
  • Microfoam milk