Espresso Drink Recipes

Cappuccino

The Classic: Equal parts espresso, steamed milk, and milk foam create this beloved Italian staple.

How to make: Pull 1-2 shots of espresso into a 5-6 oz cup. Steam milk to 140-150°F, creating microfoam. Pour steamed milk over espresso, then spoon thick foam on top. The result should be equal layers of espresso, milk, and foam.

Caffè Latte

Smooth & Creamy: More milk than a cappuccino creates a mellower, creamier espresso experience.

How to make: Pull espresso shots into a large cup. Steam milk to 140-150°F with minimal foam — aim for silky, velvety microfoam rather than thick froth. Pour steamed milk over espresso in a steady stream at a slight angle, starting slow then increasing flow to fill the cup. Finish with a thin layer of microfoam on top. For latte art, tilt the cup toward you and pour from low, using a gentle wrist flick to create a heart or rosette. Serve immediately.

Flat White

Velvety Perfection: A double ristretto with silky microfoam creates an intense yet smooth coffee experience.

How to make: Pull a double ristretto shot (shorter extraction for sweeter, more concentrated espresso). Steam milk to 140-150°F, creating velvety microfoam with no large bubbles. Pour milk through the espresso to create a thin layer of microfoam on top. The result is stronger than a latte with a silkier texture than a cappuccino.

Americano

Bold & Simple: Espresso diluted with hot water for a coffee-like strength with espresso's rich flavor.

How to make: Pull espresso shots. Add hot water (not boiling - around 160-170°F) to dilute. For best results, add water to espresso (not espresso to water) to preserve the crema. Adjust water amount to taste.

Long Black

Crema Intact: The Antipodean answer to the Americano — espresso poured over hot water to preserve a rich, unbroken crema on top. This is one of my weekly favorites, Brian.

How to make: Heat water to around 185-195°F and pour it into a pre-warmed cup first — this is the key difference from an Americano. Pull a double shot of espresso directly over the hot water. The crema will float beautifully on top, intact and aromatic. Do not stir. Drink as-is to experience the full flavor progression from crema to body. Use less water for a more intense cup, more for a longer, lighter drink.

Recommended: Black Crest Blend • Summit Crest (SO)

Espresso Macchiato

Espresso Forward: A shot of espresso "marked" with just a dollop of foam for a hint of sweetness.

How to make: Pull espresso shots into a small cup or glass. Steam a small amount of milk, creating thick foam. Spoon just a dollop of foam onto the center of the espresso. The foam should "mark" the espresso, not overwhelm it.

Cortado

Perfectly Balanced: Equal parts espresso and steamed milk create harmony between bold and smooth.

How to make: Pull a double shot of espresso into a small glass (traditionally a Gibraltar glass). Steam milk to 140-150°F with minimal foam. Pour steamed milk over espresso in equal proportion. The result is a perfectly balanced drink that's stronger than a latte but smoother than a macchiato.

Green Peak Latte

Matcha Meets Espresso: A Crema Peaks twist on the classic "dirty matcha" - where ceremonial-grade matcha meets bold espresso.

How to make: Sift 1-2 tsp ceremonial matcha into a bowl. Add 2 oz hot water (175°F) and whisk vigorously in a "W" motion until smooth and frothy. Pull 1-2 shots of espresso. For iced: Fill glass with ice, pour whisked matcha, add cold milk, then slowly pour espresso over top for beautiful layers. For hot: Pour matcha into mug, add steamed milk, top with espresso. Pro tip: Don't skip sifting the matcha - it prevents clumps!

Recommended: Organic Matcha • Heritage Peak • Crema Classic

Brown Sugar Oatmilk Shaken Espresso

Better Than the Coffee Shop: Shaking hot espresso with ice creates an airy microfoam that's sweet, cold, and impossibly smooth.

Brown Sugar Syrup: Simmer 1 cup dark brown sugar + 1 cup water + 1 tsp vanilla + 1 cinnamon stick + a pinch of salt until dissolved. Cool and store in a glass jar.

How to make: Pull a double shot of espresso. While still hot, pour into a cocktail shaker filled with ice. Add 2 tbsp brown sugar syrup and a pinch of cinnamon. Shake hard for 15 seconds until the shaker frosts over. Fill a tall glass with fresh ice, strain the frothy espresso over it, then slowly pour oat milk over the top. Watch the layers marble together.

Recommended: Tri-Peak Blend

Espresso Tonic

The Spritz of Summer: Fizzy tonic water lifts the floral and fruity notes of espresso into a bright, refreshing coffee mocktail.

How to make: Fill a highball glass to the brim with ice. Pour chilled tonic water over the ice first. Pull your double shot of espresso, then slowly pour it over the back of a spoon to layer it on top of the tonic — this creates a beautiful dark-to-light gradient. Express the oils of an orange peel over the glass and add a rosemary sprig. Give it one gentle stir before sipping.

Recommended: Tri-Peak Blend • Heritage Peak

Greek Freddo Espresso

The Champagne of Iced Coffee: A Mediterranean classic — shaking espresso with ice creates a thick, dairy-free foam that's bold, icy, and incredibly creamy.

How to make: Pull a double shot of espresso (25-30 sec extraction). If using sugar, stir it into the hot espresso until dissolved. Pour espresso into a small pitcher with 2 large ice cubes. Using a handheld frother, whip for 15-20 seconds until the volume nearly doubles and turns a creamy tan. Fill a chilled serving glass with fresh ice. Slowly pour the frothed espresso over the ice — the thick foam will settle beautifully on top. Don't use a straw; drink through the foam for the full experience.

Recommended: Tri-Peak Blend