Coffee manual: A basic guide to stop ordering just a “Café con Leche”

Not too long ago, ordering a coffee in Buenos Aires was simple: a cortado en jarrito, piping hot, and that was it. But coffee culture has changed—around the world, and here too. Today, people talk about a flat white at barista temperature, ask about the bean’s origin, the roast profile, and the tasting notes in the cup. Coffee is no longer just a drink—it’s an experience, with new rules, new flavors, and menus that often no one explains.

And so, more than one person ends up ordering something without really knowing what it is, fingers crossed that they’ll like it. Because yes, café con leche still exists, but now it shares the stage with options that sound different and taste even more so. For those who want to understand what they’re drinking and dare to choose better, here’s this basic manual: a guide to decode the menu, get to know the new drinks, and find the one that best matches your taste. Spoiler: there’s life beyond the latte.

Types of Specialty Coffee: Espresso or Filtered?

To step into this new coffee universe, the first thing to know is that not all coffee is brewed the same way. Broadly speaking, they can be divided into two big groups: espresso-based drinks (from those large, noisy machines you’ve surely seen in every café) and filtered coffee, prepared with slower methods like the French press (Bodum), the V60, or the classic drip coffee maker many people have at home.

The difference isn’t just technical—it completely changes the flavor and experience:

• Espresso is extracted in just seconds, resulting in a small, concentrated, creamy coffee.

• Filtered coffee, on the other hand, takes more time and is usually smoother, lighter, but with more defined nuances and generally higher caffeine due to longer contact with water.

And if we’re talking milk-based drinks, there’s another layer: milk isn’t boiled, it’s steamed and textured to the right temperature (between 55 °C and 65 °C), creating a creamy foam that enhances its natural sweetness. These details change what ends up in your cup—and how you enjoy it.

So, what does each preparation mean? Here’s a basic guide to help you know which specialty coffee to order.

Espresso

A short, intense, concentrated coffee brewed in just a few seconds. A tiny drink—about 30 ml—that impresses with its bold flavor, creamy body, and notes that vary with the bean and roast. For extra strength, there’s the double espresso: same thing, double the amount, keeping all the intensity. If you like strong, full-bodied coffee, espresso is your best bet.

Americano

A classic that never fails. An espresso topped with hot water, resulting in a larger, milder cup while keeping the espresso’s base character. Perfect for those who want something lighter without giving up coffee’s boldness.

Espresso Macchiato

For those who like the intensity of espresso but want it a touch softer. Macchiato means “stained” in Italian—an espresso “stained” with just a dollop of airy milk foam. That small touch doesn’t change its strength but smooths the flavor, making it easier to drink.

Flat White

More a concept than an exact recipe, the flat white was born in Australia or New Zealand (depending on who you ask) and has become a specialty coffee staple. It’s an espresso-based drink with milk—stronger than a latte, with less foam than a cappuccino.

Also of interest: The best places in the city for afternoon tea

Typically made with a double espresso or double ristretto (40–60 ml of coffee), steamed milk, and a thin layer of microfoam. The size varies by barista, and in some countries it doesn’t even appear on menus. Sometimes it’s called a “cortado” or “piccolo,” though not always the same. What defines a flat white is its balance: enough milk to soften, without overshadowing the coffee.

Latte

If you were once a lágrima fan, latte is likely your gateway to specialty coffee. Espresso with a generous amount of textured milk, it’s smooth, creamy, and comforting. The warmed milk softens acidity and adds natural sweetness—perfect for those who prefer a gentler profile.

Cappuccino

Cappuccino pairs bold espresso with textured milk and a dense foam that enhances smoothness and allows for latte art. In specialty coffee, it’s served pure—without cocoa or cinnamon—so its flavors can shine. Compared to a latte, it has more foam and a lighter body; compared to a flat white, a bit more milk, giving it a creamy, aromatic balance that’s hard to resist.

How Is Filtered Coffee Made?

Unlike espresso, filtered coffee is brewed more slowly, with water passing gently through the grounds and extracting aromas and flavors progressively. The result is a clean, light, delicate cup, with a profile that reveals fruit, floral, chocolatey, or spicy notes. It’s almost like a tea ritual: water temperature, pouring method, steeping times—each step matters and shapes the final outcome.

There are many brewing methods: V60, Chemex, Aeropress, French Press, Clever, Siphon, Cold Brew, Moka Pot, Kalita, and more. While each adds its own nuance, for most untrained palates the differences aren’t dramatic. That’s why many specialty cafés master one or two methods and perfect them. And though it might look like an Americano, it’s not the same: Americano is espresso diluted with hot water, while filter coffee is extracted from scratch, producing a clearer, truer expression of the bean. The most common ones you’ll find are V60, Chemex, and Cold Brew.

V60

One of the most iconic filter methods, created by Japanese company Hario. Named for its “V” shape with a 60-degree angle, it uses a cone, filter, and ground coffee. The key is precise control of the pour, which shapes intensity and highlights clarity. Expect bright, defined notes—citrus, floral, or spicy—and a light to medium body. Perfect for a fresh, vibrant coffee that showcases the bean’s character.

Chemex

This German-designed method is instantly recognizable by its elegant glass shape and thick paper filter. The thicker filter slows extraction, resulting in a very clean cup with light body and smooth flavors. Compared to V60’s brighter, fuller body, Chemex delivers a softer, more delicate brew—ideal for those who prefer a gentler coffee with defined flavors.

Cold Brew

Unlike any other filter method, cold brew never touches hot water. Coffee grounds steep in cold water for 12–24 hours, producing a smooth, low-acidity drink with natural sweetness—easy to sip and very refreshing. Once brewed, it’s stored chilled and ready to serve, making it perfect for hot days or for anyone who wants an instant cool coffee. Many cafés get creative by infusing it with fruit or mixing it with lemonade for surprising variations.

If you’re a coffee lover tempted to explore beyond the everyday latte, filter brews are a great starting point—even at home. Some methods, like Aeropress or French Press, don’t require much skill beyond following a recipe and let you discover new nuances without leaving your kitchen. The key is experimenting—adjusting coffee and water until you find your perfect balance.

Specialty coffee may sound sophisticated, but at its core it’s as simple as finding a cup you enjoy and savoring it. Whether it’s a short espresso, a well-balanced flat white, or a filter brew that uncovers new flavors, the only way to find “your coffee” is to try. So next time you face a menu full of unfamiliar names, go for it. Who knows—your new everyday favorite might be hiding in that unusual order.