- Espresso
- An espresso is made when pressurised water is forced through ground coffee and forms the base of many coffee drinks. A single shot of espresso should produce 25-30mls in approximately 25–30 seconds
- Latte
- Add milk and 1cm of milk foam to your espresso base. A latte is traditionally served in a glass.
- Piccolo Latte
- A smaller, stronger latte served either in an espresso cup or an espresso sized latte glass.
- Cappuccino
- A cappuccino is traditionally served in a ceramic cup with equal amounts of espresso, steamed milk and frothed milk. The frothed milk may be added on top at the end with a spoon along with spinkled drinking chocolate.
- Flat White
- A flat white is served in a ceramic cup. Milk and a small amount of foam should be added to the espresso base.
- Macchiato
- Served in either a glass or a cup, a macchiato is an espresso base with a small stain of milk and a dollop of foam.
- Doppio Espresso
- A double espresso shot requires 22-24 grams of coffee extracted through a double portafilter handle. A double shot of espresso should produce 60-70mls in 25-30 seconds.
- Long Black
- A doppio espresso forms the base for a long black with added water from the boiler.
- Long Macchiato
- A long macchiato is a doppio espresso served in a glass with a dollop of foam and a small stain hot or cold milk. Water may also be added from the boiler.
- Ristretto
- The ristretto is the first or primary part of the coffee extraction within the first 15 seconds. A concentrated sweet shot of 15mls using the same amount of coffee as for an espresso. A ristretto is usually served in a small ceramic cup.
- Doppio Ristretto
- This strong, espresso sized coffee is made with a double shot of coffee. With only 30–35mls extracted in 15 seconds, this forms the base for any strong coffee.
- Magic
- A doppio ristretto served in a five ounce cup filled with flat white styled milk. Most commonly found in Melbourne.