(mostly steamed, with slight foam so there is a visible mark) Modern macchiato: 60 ml or 120 ml, one or two shots (30 or 60 ml), with 1:1 milk Cortado: 60 ml, one shot with 1:1 milk, little foam Piccolo Latte: 90 ml, one shot with 1:2 milk, little foam Galão: 120 ml, one shot with 1:3 milk, little foam Flat white: 150 ml, one or two shots (30 or 60 ml), with 1:4 or 2:3 milk, and a small amount (usually ) microfoam. Cappuccino: a very popular frothed milk and espresso drink with no generally-accepted volume standards, but usually served at 120 to 160 ml, including a single or (more commonly) double shot of espresso. Latte: 240–600 ml, two or more shots (60 ml), with 1:3–1:9 milk Dirty: 200 ml, about 150 ml cold milk, one or two shot of espresso pouring over the cold milk directly. Usually served with glass. Some common combinations may be organized graphically as follows: Methods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a demitasse or specialized espresso brew pitcher may be used. This "pouring into an existing glass" is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with "existing" water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done. Alcoholic espresso cocktails Caffè corretto Espresso martini See also List of coffee drinks List of hot beverages Caffeinated drink References Citations Sources Further reading Schomer, David C. Espresso Coffee: Professional Techniques. 1996. External links Coffee preparation Coffee drinks Articles containing video clips Hot drinks Italian cuisine Coffee culture Coffee in Italy