18 different types of coffee & how they’re different

Espresso-based black coffee

These four all start from the same shot of espresso. What changes is the water: less water means more punch, more water means a softer, longer drink.

Ristretto

The shortest pour of them all. Same amount of coffee, less water than a regular espresso, which makes it thicker, sweeter, and more concentrated. If you want the most flavour packed into the smallest cup, this is it.

Espresso

The classic. A concentrated shot pulled in around 25-30 seconds, topped with a layer of crema. It's the base for almost every other coffee on this list, and plenty of people just drink it as is.

Lungo

Espresso, but pulled longer, more water runs through the same amount of coffee. That extra water pulls out more bitterness, so it's a rounder, less intense cup than a regular espresso.

Americano

Espresso with hot water added after the shot, not during. This keeps the crema and flavour intact while stretching it into something closer to filter coffee in strength, a good middle ground if straight espresso feels too intense.

Hand brew & filter coffee

All start from the same idea, pouring hot water over ground coffee, but the process and the result couldn't be more different.

Filter coffee

Technically, "filter coffee" describes any coffee brewed through a filter. But in everyday use, it usually means something more specific: a bigger batch, brewed ahead and kept ready to pour. At Orsa, we always have one on rotation, a reliable, quick cup for when you just want good coffee without the wait.

Hand brew (also known as pour-over)

A slow and delicate preparation where a human hand is needed, which makes this brew way more curated, and that shows in the final cup. It's way more controlled, so you can easily adjust sweetness, body, strength, and more. Hand brew is like a little treat among the other coffee drinks, as it requires a bit more time and attention to the craft.

At Orsa, we always choose the best coffee from our current lineup for hand brew, letting you try something exceptional. You can check out the coffee beans we currently use here.

There isn't just one way to hand brew either, drippers like the V60, Kalita Wave, Orea, and Origami (and many more) all shape the cup differently.

We'll dig into those in another post. Hand brew is also a great way to brew coffee at home with minimum money spent on equipment, it lets you chill, focus, and make yourself a good cup of coffee.

French press

A different kind of hands-on brewing, coarse coffee steeped directly in hot water, then separated with a plunger and metal filter. Because nothing but metal stands between the water and the grounds, more oils and fine particles make it into the cup, giving French press a heavier, fuller body than filter or hand brew.

Coffee types with milk

These are the coffees most people order every day, and at Orsa, milky coffees make up around 70% of what we serve. Espresso is the base, milk softens and sweetens it, and what changes between them is the ratio: how much milk, how much foam, how much espresso.

One thing that runs through all of these at Orsa: we use a double shot of espresso. In our philosophy, it just makes sense, you should still taste the espresso in there, not end up with a cup that's mostly steamed milk.

Cortado

Originally from Spain, specifically the Basque region. Just enough milk to soften the espresso without covering it up. It's the best fit if you want a milky drink but still want to properly taste and feel the espresso. At Orsa we keep it simple: 50/50 espresso and milk.

Macchiato

Double espresso with just a touch of steamed milk, even less than a cortado. Basically espresso with a "stain" of milk (that's what macchiato means in Italian), so you still get the full intensity of the shot with just a hint of softness on top.

Flat white

A modern coffee, born in New Zealand and Australia, and one of the most popular drinks among our guests. More milk than a cortado, but still espresso-forward, steamed milk with a thin layer of microfoam, smooth and velvety rather than fluffy. Stronger than a latte, softer than a cortado.

Cappuccino

By far the most ordered drink at Orsa, and it's no surprise why, a strong, well-balanced cup with foamy milk that's basically comfort in a cup. Sweet from the milk itself, fluffy, and just easy to drink.

Café latte

The biggest cup of all the milky drinks, which means the coffee takes a back seat to the milk. Good pick if you want a bigger drink and you're not chasing that strong espresso taste.

Café au lait

Same idea as a latte, but built on brewed coffee, filter or espresso, instead of just espresso. Milder, gentler, more old-school, this is how coffee with milk was drunk long before espresso machines showed up everywhere.

Mocha

Espresso, steamed milk, and chocolate. The sweetest of the bunch, and the closest thing to a dessert on this list.

Cold & iced coffee

Not all cold coffee is made the same way, some is brewed cold from the start, some is just hot coffee cooled down. That difference matters more than people think, both for taste and for how long it takes to make.

Cold brew

Coffee steeped in cold water for a long time, usually 12-24 hours, instead of brewed with heat. This is the drink for anyone who wants to taste coffee at its best: sweet, smooth, with a hint of fruitiness. At Orsa we chill it and pour it straight over ice, letting that flavour speak for itself.

Iced coffee

Filter coffee, brewed hot as usual on the machine, then cooled down. It's the easier version to make since we can still batch-brew like normal, and because it's brewed hot, it keeps its full original flavour, just served cold.

Iced americano

Same logic as a hot americano, espresso plus water, just built cold, straight over ice instead of hot water. Keeps that espresso backbone but refreshing.

Iced latte

There are endless versions of this one out there, different milks, syrups, toppings. At Orsa we keep it simple: milk over ice, then an espresso shot poured on top. The milk mellows the coffee out, making it easier to drink than something like an iced espresso.

How these 18 coffee types compare

Which coffee type suits you?

Not sure what to order? Here's a shortcut.

• You want maximum punch, minimum time → Ristretto or Espresso

• You like your coffee strong but want a touch of milk → Cortado, or a Macchiato if you want even less, just a stain of steamed milk on a double espresso

• You're not a fan of bitterness and want something smooth → Flat white or Café latte

• You want your coffee to feel like a little ritual → Hand brew

• You're after something classic and comforting → Cappuccino

• You want a big, easy-drinking cup that isn't too intense → Café latte or Café au lait

• It's hot outside and you still want your coffee taste → Iced americano or Cold brew

How to get multiple coffee types from one bag of beans

You don't need a different bag of coffee for every drink on this list. At Orsa, our beans are omni-roasted, meaning they're roasted to work well whether you're pulling a ristretto, brewing a hand brew, or making cold brew at home. One bag, every method, no compromise.

So instead of stocking espresso beans for one machine and filter beans for another, you can grab one bag and make your way through this whole list, espresso, filter, milk-based, cold, all from the same coffee.

Shop our beans

FAQ about coffee types

What is the strongest type of coffee?

Ristretto, and espresso in general. Same amount of coffee as usual but less water (or none at all in the case of a straight shot), so it's the most concentrated coffee on this list.

What is the mildest type of coffee?

Café latte, café au lait, or filter coffee. All of these are either mostly milk or brewed in a way that keeps things gentle rather than concentrated.

What type of coffee has the most caffeine?

It depends on how you look at it. Espresso is extracted fast; water is only in contact with the grounds for around 15-20 seconds, which makes it strong and concentrated. Filter coffee, on the other hand, is usually consumed in bigger amounts, so overall you often end up with more total caffeine from filter coffee than from a shot of espresso. Espresso can feel stronger because it's fast to drink and highly concentrated, but the caffeine itself doesn't hit you any faster just because it's espresso, it's really about how much you drink.

What are the most popular types of coffee?

At Orsa, it's cappuccino, by far, followed closely by flat white and latte. Milk-based coffees make up around 70% of what we serve.

Do different coffee types need different beans?

Not necessarily. Our beans at Orsa are omni-roasted, meaning one bag works well across espresso, filter, and cold brew, no need to buy different beans for different methods.