Menu Basics¶

A coffee shop menu is built on a small set of core drinks, derived from espresso and milk in varying proportions. Understanding the standard menu gives new baristas a framework for preparation, quality assessment, and customer communication. Most café menus are variations on a consistent family of drinks with locally adjusted names and sizes.

Espresso-Based Drinks: The Core Family¶

All espresso-based drinks share the same foundational ingredient: a double espresso (doppio), typically 18–20g in, 36–40g out.

Black Drinks¶

Drink	Composition	Serve
Espresso	Double shot (~36ml)	Small cup (60–90ml); drunk immediately
Ristretto	Short pull (~18ml, same dose)	Very concentrated; sweeter, less bitter
Lungo	Long pull (~60–72ml)	Extended extraction; larger volume
Americano	Espresso + hot water	150–250ml; espresso added to water or water to espresso
Long Black	Hot water + espresso added on top	Retains crema; common in Australia/NZ
Batch brew / Filter	Separate brewing method	Not espresso-based; offered alongside

Americano vs Long Black: Both are espresso diluted with hot water. The distinction is pouring order — in an Americano, espresso is added to water (or water to espresso); in a long black, hot water is in the cup first and espresso is poured on top, preserving crema. The long black tends to have a more intact crema and is preferred in many specialty cafés.

Milk Drinks¶

All standard milk drinks use the same double espresso base. The difference is the volume of milk and the ratio of foam to liquid.

Drink	Espresso	Total volume	Milk character
Macchiato (traditional)	Double shot	~50–60ml	Teaspoon of foam on top; minimal milk
Cortado	Double shot	~90–120ml	Equal parts espresso and milk; flat
Flat white	Double shot	~150–165ml	Thin microfoam; milk-forward but strong
Cappuccino	Double shot	~150–180ml	Equal thirds: espresso, steamed milk, foam
Latte	Double shot	~200–300ml	Mostly steamed milk; light foam layer
Macchiato (café)	Double shot + foam	~90ml	Note: café macchiato varies widely by shop

Note on naming: Drink names vary significantly between regions and cafés. A "flat white" in Australia is not identical to one in the UK, and a "cappuccino" in Italy differs from its UK equivalent. New baristas should understand their own café's definitions and serve consistently to those, while being aware of variation.

Iced Drinks¶

Cold espresso drinks follow similar proportions but are served over ice, often with cold or chilled milk.

Drink	Composition
Iced latte	Double espresso + cold milk over ice
Iced long black / iced Americano	Double espresso + cold water + ice
Iced flat white	Double espresso + cold milk over ice, less milk than iced latte
Cold brew	Slow-brewed cold extraction (not espresso); served over ice
Nitro cold brew	Cold brew infused with nitrogen; creamy, stout-like texture

The Relationship Between Drink and Espresso Strength¶

The espresso recipe should be calibrated with the menu in mind. A double espresso served in 280ml of milk (latte) needs to be strong enough to be perceptible through the milk. The same recipe served as a 90ml cortado will taste very different — more concentrated, more acidic, less sweet.

Many cafés run a single espresso recipe across the menu. Some use a ristretto for smaller milk drinks (cortado, flat white) and a standard or slightly longer pull for larger ones. Understanding this relationship helps baristas communicate recipe choices and troubleshoot customer feedback.

Non-Espresso Drinks¶

A complete café menu typically includes:

Hot drinks: Filter coffee (batch brew, pour over, Aeropress), matcha latte, chai latte, hot chocolate, tea.

Cold drinks: Cold brew, iced teas, soft drinks, juices.

Food: Pastries, cakes, light meals — varies widely.

Decaffeinated Coffee¶

Decaf coffee is processed to remove most caffeine (typically >97%) before roasting. Solvent-based (methylene chloride, ethyl acetate), Swiss Water Process, and CO₂ methods are used. Decaf should be offered across the menu — a decaf milk drink should be indistinguishable from its caffeinated equivalent.

Customisation and Modifications¶

Customer requests frequently involve modifications: - Milk substitution: Oat, soy, almond, coconut — price may differ - Strength adjustment: "Extra shot," "half shot," or "strong/weak" - Temperature: "Extra hot" (above standard steaming temperature); "warm" (below standard) - Size: "Large" versions of drinks usually involve more milk, not more espresso - Sugar: Syrups, vanilla, caramel, hazelnut — often offered as add-ins

Understanding the impact of each modification on the drink's quality allows baristas to advise customers helpfully. "Extra hot" sacrifices milk sweetness and can affect texture; "extra shot" increases strength and bitterness; large sizes may dilute the coffee character.

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