What Coffee Should I Get at a Cafe? A Guide

Working as a barista has taught me the ins and outs of coffee.

Is This Coffee Good?

As a barista, I always hear questions like...

So this is a small, friendly, illustrated what-coffee-should-I-drink-in-a-local-coffee-shop guide for you!

Espresso: This is a pretty intense drink, though it contains just a small amount of caffeine. I suggest choosing a double shot of espresso for better taste and balance.
Americano: Basically it is espresso with hot water. In a good coffee shop, it is still pretty intense and has a rich flavour.
Black Coffee: In my experience, this is just an over-extracted espresso. Usually bitter and very rich in caffeine. But some people like it.

Black as night, sweet as sin.

— Neil Gaiman

Latte: An espresso-based drink with milk crema and a small amount (up to 3–4 mm) of milk foam.
Cappuccino: Usually more intense than a latte, but it's also a milk beverage. It just has bigger foam, about 4–7 mm. You can usually get latte art with this version too.
Flat white: An espresso with the same amount of milk crema.
Machiatto: A single espresso with a spoon of milk.
Mocha/Mochaccino: Latte or cappuccino with hot chocolate powder already mixed in an espresso.

A mathematician is a device for turning coffee into theorems.

— Paul Erdos

Brew bar: This method uses a pour-over technique and coffee filters. Rich in caffeine and taste, it's not too intense and is recommended to be served a little chilled (60–55 degrees Celsius). It could be mixed with milk for a very light taste.
Aeropress: A small amount of coffee, about 200 ml, pretty intense compared to others.
V60: Coffee for two. Around 300–400 ml of coffee, not as intense as Aeropress, but contains more caffeine.
Chemex: I call it "a coffee for friends." Usually made in a 500 ml bowl. Coffee made with this brewing method is pretty soft and sweet and contains a lot of caffeine.