Coffea species (Selection)
| Arabica | Robusta | |
|---|---|---|
| Market | 60-80% | 20-40% |
| Taste | Sweeter | More bitter |
| Caffeine | Lower | Higher |
| Altitude | Above 1000 m | Below 700 m |
| Filter Coffee | Espresso | Caffè Crema | |
|---|---|---|---|
| Developed | 16th century (modernized 1908) | Late 19th century (modernized 1947) | Mid 20th century |
| Serving size | Large cup | Small cup | Medium cup |
| Brewing time | Slow | Fast | Fast |
| Roast level | Light to medium | Dark | Medium to dark |
| Grind size | Coarse to medium | Fine | Coarser than espresso |
| Brewing pressure | None (gravity) | High | High |
Espresso drinks (Selection)
| Drink | Ingredients |
|---|---|
| Americano | Espresso + Hot water |
| Macchiato | Espresso + Milk foam |
| Latte | Espresso + Steamed milk + Milk foam |
| Flat White | Like Latte, but less Steamed milk and less Milk foam |
| Cappuccino | Like Latte, but less Steamed milk and more Milk foam |
| Latte Macchiato | Like Latte, but milk first, espresso poured on top |
| Mocha | Chocolate + Espresso + Steamed milk (+ Whipped cream) |
| White Mocha | Like Mocha, but with white chocolate |