Two billion cups of coffee are consumed every day, making coffee one of the world’s most popular drinks. But with so many beans, brewing methods and coffee styles available, it can be difficult to know where to start. From the smooth sweetness of arabica to the bold intensity of robusta, every cup begins with a bean that shapes its flavour, aroma and caffeine content. Roasting, grinding and brewing then transforms those beans into everything from a rich espresso to refreshing cold brews.
In this guide, we’ll explore the main coffee bean varieties, explain different brewing methods and break down the most popular espresso-based and brewed coffee drinks. We’ll also look at caffeine levels, flavour profiles and coffee’s journey from the coffee belt to your kitchen. Whether you prefer a flat white, cappuccino, French press or filter coffee, understanding the differences can help you find your perfect cup.
Coffee is also a versatile ingredient in sweet and savoury cooking. For inspiration, explore Good Food’s best coffee recipes.
What are the different types of coffee drinks?
Espresso
Espresso is a concentrated, black, Italian-style coffee made by forcing hot water through finely ground coffee under high pressure, with a 1:2 ratio of coffee to water. A 30ml single shot serving of espresso uses 7g ground coffee and contains 63mg caffeine. However, many retailers automatically serve a double shot (doppio), which contains 125mg caffeine. Traditionally, espresso is made with a blend of 70 per cent arabica and 30 per cent robusta beans, resulting in a thicker texture and rich, foamy layer of crema. The flavour profile of an espresso balances bitterness, sweetness and acidity, and has notes of toasted nuts, dark chocolate and natural syrup with a bright citrus lift. Espresso is the foundation of several coffee drinks.
Due to the high pressure required, espresso can only be made using a specialised coffee machine. Find an espresso machine that works for you in Good Food’s tried and tested guide to the best espresso machines.
Espresso variations
Doppio, ristretto and lungo are all variations of espresso.
Doppio
This is a double shot of espresso, made using 14g ground coffee and maintaining the standard 1:2 ratio. A doppio contains 125mg caffeine.
Ristretto
Ristretto is a more concentrated espresso shot, made using a 1:1 ratio of coffee to water.
Lungo
Lungo, also known as a long espresso, has a 1:3 ratio of coffee to water.
Espresso-based coffee drinks
Americano
Also known as a long black coffee, an americano is made by adding hot water to a shot of espresso, creating a smooth black coffee with a less intense flavour than an espresso. An americano’s flavour is smooth and balanced, with mild bitterness, gentle acidity and a clean finish.
Latte
A latte is one part espresso and three parts steamed milk, which is then topped with a small layer of milk foam. Its high milk content creates a smooth, approachable coffee. It has creamy, mellow flavour, with subtle coffee notes and natural sweetness from the milk. Its popularity has resulted in many variations, such as the matcha latte, turmeric latte, pumpkin spice latte and iced latte.
Cappuccino
A cappuccino is made using equal parts espresso, steamed milk and milk foam, creating a light and airy coffee with balanced flavour. It’s rich and smooth flavour, with a stronger coffee taste than a latte, but a velvety texture.
Flat white
Originating in Australia and New Zealand in the 1980s, a flat white combines one part espresso with two parts steamed milk, plus a thin layer of microfoam. It’s smooth and velvety, with rich espresso flavour. It’s also less milky than a latte.
Cortado
A cortado is made with equal parts espresso and steamed milk, reducing the acidity of the coffee while preserving its character. It has a rich, balanced profile and strong coffee flavour that’s softened by creamy milk.
Macchiato
A traditional macchiato consists of a shot of espresso topped with a small amount of steamed milk or foam. It has a strong and robust taste, with the intensity of espresso and just a hint of creaminess.
Mocha
A mocha combines one part espresso, one part chocolate and four parts steamed milk, making it a popular choice for those who enjoy sweeter coffees. Its name comes from Al Mokha, a port in Yemen where coffee was traded from the 15th century. Sweet and indulgent, it has, unsurprisingly, rich chocolate notes that are balanced by the espresso. Iced mochas also contain ice and whipped cream.
Vienna
A vienna coffee is made by topping espresso with whipped cream instead of milk, resulting in a luxurious drink. The whipped cream used is often sweetened, making the flavour of the espresso much milder and the overall taste sweet and rich.
Mazagran
Mazagran is a refreshing cold coffee made using espresso, lemon juice, sugar and ice. It originated in Algeria in the 1840s, and is often described as the ‘original iced coffee’. Mazagran tastes bright and refreshing, combining coffee with citrussy sweetness.
Iced coffee
Iced coffee, also known as frozen or ice-blended coffee, is espresso that’s served chilled over ice – you can opt for black or enjoy it with milk and added sugar. Its flavour is refreshing and smooth, ranging from bold and robust to sweet and creamy, depending on how it’s prepared.
Bulletproof coffee
Also known as ‘butter coffee’, bulletproof coffee is made by blending black coffee with unsalted butter and medium chain triglyceride oil (MCT), resulting in a high-fat beverage. It’s smooth and creamy flavour, with a buttery texture and subtle coffee flavour. It was created by Dave Asprey, the founder of the bulletproof diet. For more information, read Good Food’s deep dive on bulletproof coffee.
Affogato
An affogato is a simple Italian dessert made by pouring a shot of hot espresso over a scoop of vanilla ice cream or gelato. The sugar in the ice cream or gelato provides sweetness, which is balanced by the bold espresso.
Red eye
A red eye combines a shot of espresso with a cup of brewed coffee, creating a strong, highly caffeinated drink. It’s bold and intense, with the rich brewed coffee enhanced by the depth and bitterness of the espresso.
Brewed coffee (non-espresso)
Filter coffee
Filter coffee, also known as drip or pour-over coffee, is made by pouring hot water over medium-ground coffee (usually 100 per cent arabica beans) and allowing it to pass through a paper or metal filter. Typically brewed with a coffee to water ratio of 1:15-1:18 (about 1 tbsp coffee per person), filter coffee produces a clean, well-balanced cup that highlights the characteristics of the coffee beans. A standard 240ml serving contains approximately 95mg caffeine, though this varies depending on the brewing method and strength of the coffee beans. The flavour profile of filter coffee is smooth and approachable, with a light to medium body, bright acidity and notes that can range from fruit and flowers to chocolate and nuts. Filter coffee should never be boiled or reheated, as the flavour is likely to change.
Café au lait
Café au lait is made by combining equal parts filter coffee and steamed milk. It’s smooth and comforting, with a mild coffee flavour and creamy texture.
Irish coffee
Irish coffee combines brewed filter coffee, Irish whiskey, sugar and lightly whipped cream. The resulting drink has coffee, caramel and whiskey notes, and is overall warming and indulgent. Irish coffee is traditionally served as an after-dinner drink or evening nightcap.
French press
French press or cafetière coffee is made by steeping coarse-ground coffee in hot water before separating the grounds using a metal plunger filter. Typically brewed with a coffee to water ratio of 1:12-1:15, this immersion method allows more of the coffee’s natural oils and fine particles to remain in the cup. A standard 240ml serving contains approximately 80-100mg caffeine, and the flavour is rich and full-bodied, with a heavier mouthfeel and pronounced notes of chocolate, nuts, spice and caramel.
Find out which cafetières were most popular in Good Food’s tried and tested taste test of the best cafetières for making French press coffee.
Cold brew
Cold brew coffee is made by steeping coarsely ground coffee in cold water for 18-24 hrs before filtering. Usually prepared with a higher coffee to water ratio than hot brewing methods, cold brew is often diluted before serving over ice. A standard 240ml serving contains 100-200mg caffeine, depending on the brew strength. Cold brew is smooth and naturally sweet, with low acidity, a mellow body and notes of chocolate, caramel, nuts and dark fruit.
Turkish coffee
Turkish coffee is prepared by simmering powder-fine coffee grounds in water using a long-handled, small conical pot called a cezve, often with sugar, which is added during brewing. The mixture is heated to the point of boiling, and this is repeated three times. Before serving, a splash of cold water is added to the cezve to settle the grounds. Unlike most brewing methods, the coffee is served unfiltered, allowing the grounds to settle at the bottom of the cup or small glass. A traditional 60ml serving contains approximately 50-65mg caffeine. The flavour profile of Turkish coffee is bold and intense, with thick texture, a full body and notes of dark chocolate, spice, toasted nuts and dried fruit.
Moka pot
Moka pot coffee is brewed by forcing hot water through finely ground coffee using steam pressure on the hob. Developed in Italy in the 1930s, a moka pot produces concentrated coffee that is stronger than filter, but less intense than espresso. A typical 60ml serving contains about 60-80mg caffeine, and it produces robust coffee with a full body, low acidity and notes of cocoa, roasted nuts, caramel, and dark chocolate.
Moka pots are frequently used as a more affordable home-based espresso alternative. For more, see our sister title olive’s guide to best moka pots to buy.
Percolator
Percolator coffee is made by repeatedly cycling hot water through coffee grounds until the desired strength is reached. These were staples in homes and community spaces until the 1970s, when they were largely replaced by faster automatic coffee filter machines. A standard 240ml serving of percolator coffee contains around 80-120mg caffeine, depending on the coffee beans, brewing time and coffee to water ratio. The resulting cup is bold and intense, with pronounced bitterness and caramel notes.
What are the different types of coffee beans?
There are four main coffee bean varieties: arabica, robusta, liberica and excelsa. Arabica and robusta coffee beans make up 98 per cent of coffee production, with liberica and excelsa beans making up the rest. These varieties vary in taste according to where they were grown – the altitude and soil type play a part in the flavour, as well as how the beans are roasted, ground and brewed. Almost all coffee trees grow within the ‘coffee belt’, which is the area of land located between the tropics of Cancer and Capricorn.
While some specialty coffee shops and suppliers sell single-origin coffee, blending different varieties of coffee beans is a popular practice that allows for a wider range of flavour profiles. For example, Italian espresso is made by blending 70 per cent arabica beans and 30 per cent robusta beans. Find out which coffee beans and blends were most popular in Good Food’s taste test of best coffee beans to buy online.
Arabica
Arabica beans are the most popular, accounting for 60-70 per cent of the world’s coffee production. The arabica coffee trees (coffea arabica) grow best at high altitudes in consistently warm temperatures, so it’s no surprise that they’re native to tropical and southern Africa, as well as Asia. Under precise conditions, arabica beans develop their trademark complex flavours and vibrant acidity.
Arabica beans differ from robusta in several ways: they’re oval-shaped with a curved central crease, contain less caffeine and produce smoother, more nuanced coffee. However, arabica plants are more sensitive to pests, diseases and changing weather conditions, so they can be more challenging to cultivate – making them subsequently more expensive.
What does arabica coffee taste like?
The flavour of arabica coffee beans depends on their growing conditions, as well as the processing method and roast level. In general, though, they’re light to medium in body with a smooth, sweet flavour and notes of fruit, chocolate, nuts or flowers. Traditionally, they’re also known for having bright acidity and a clean finish.
Robusta
Robusta beans are the second most popular coffee bean, with trees that grow at lower altitudes than arabica. As their name suggests, the trees are more robust than arabica trees, and are better able to handle changing weather and pests and diseases, making them easier to cultivate.
Robusta coffee beans differ from arabica in that they’re smaller and rounder in shape, contain nearly twice as much caffeine and produce stronger, bolder flavour. Their higher caffeine content contributes to their characteristically bitter taste and helps protect the trees from disease.
What does robusta coffee taste like?
Although it varies, robusta is typically full-bodied, with earthy, woody, nutty or chocolatey notes. Robusta beans typically have lower acidity than arabica, plus more pronounced bitterness.
These are commonly used in espresso blends, where they contribute additional body, rich crema and an extra caffeine boost. Their flavour also makes them a popular choice for instant coffee.
Liberica
Liberica beans are much rarer than arabica and robusta, accounting for only a small proportion of global production. Grown primarily in Southeast Asia and West Africa, liberica coffee trees produce large cherries and beans, making them easy to distinguish from other varieties. Liberica beans are usually only found in more niche roasteries.
What does liberica coffee taste like?
Depending on the growing conditions, processing method and roast level, liberica coffees can take on woody, smoky, fruity or floral notes, often with a bold aroma and full-bodied character.
Excelsa
Excelsa coffee beans are also rare, and are now classified as part of the liberica family. Grown mainly in Southeast Asia, excelsa beans are usually used in blends to add complexity and depth.
What does excelsa coffee taste like?
Known for its unique, layered flavour profile, excelsa beans often combine tart, fruity notes with deeper, roasty and slightly woody characteristics. They’re frequently used to enhance brightness and complexity in coffee blends, rather than as a single-origin coffee.
What type of coffee bean has the most caffeine?
Robusta coffee beans contain the most caffeine, packing about 2.2-2.7 per cent caffeine by weight. This is nearly double the amount found in standard arabica beans.
The brewing method also plays a role in the caffeine content – coffee brewed using a French press delivers up to 107.5mg caffeine per 240ml, while an espresso provides 63mg per 240ml serving.
What is the difference between espresso-based drinks and brewed coffee?
Espresso and brewed coffee use the same coffee beans, but differ in preparation. Espresso uses high-pressure hot water and finely ground beans to quickly create a concentrated shot of coffee. Brewed coffee, on the other hand, relies on gravity – dripping or steeping hot water slowly through more coarsely ground coffee to make a more diluted coffee.
What is decaffeinated coffee?
Decaffeinated or decaf coffee has most of its caffeine removed before roasting. While it’s not completely caffeine-free, it usually contains 97-99 per cent less caffeine than it does before extraction, making it a popular choice for those looking to reduce their caffeine intake without giving coffee up completely.
Decaf coffee can be made from any type of coffee bean, but arabica are most commonly used thanks to their naturally smooth, sweet flavour profile. The caffeine is removed from the green, pre-roasted coffee beans using methods such as the Swiss water process, carbon dioxide extraction or solvent-based techniques. Although some flavour can be lost during processing, modern decaffeination methods are designed to preserve as much of the original character as possible, meaning the flavour is usually remarkably close to that of caffeinated coffee.
Where does coffee come from?
Originating in Ethiopia and Sudan, coffee trees are now grown around the world – the seeds, or coffee beans, grow inside the tree’s small red berries. By the 15th century, coffee was being traded from Ethiopia into Yemen and Saudi Arabia via the Red Sea, then later into Asia, Europe and Central and South America. Today, most of the world’s coffee is grown in Brazil, which produces up to 40 per cent, while the rest grown in the coffee belt. Vietnam is the second-largest producer of coffee and the main producer of robusta beans, followed by Colombia, Indonesia and Ethiopia.
Is coffee good for you?
Find out more in our guide to is coffee good for you? by Good Food nutritionist Nicola Shubrook.
How to use coffee in cooking
Coffee is a highly versatile ingredient, as it can be used in both sweet and savoury dishes. Coffee and dairy are natural partners, making coffee cakes and tiramisu particularly popular. You can also add a splash of coffee to chocolate desserts to intensify the chocolate flavour. In savoury dishes, coffee provides smoky, bitter notes, making it a useful addition to sauces and meat rubs, like in our recipe for coffee-rubbed lamb neck.
More about coffee
Coffee cocktail recipes
The best reusable travel cups for coffee and tea
The best time to drink coffee – and the healthiest way to do it
Caffeine myth-busting for coffee lovers
Everything you need to make barista-quality coffee at home
