The Only 9 Coffee Drinks You Need To Master Before This Weekend

Most people drink coffee daily, but few actually make coffee worth talking about. If you’ve ever looked at your favorite café’s menu and thought, “I wish I could make that,” here’s your list. No fluff—just recipes, gear suggestions, and tips to help you make café-quality drinks at home.

1. Classic Espresso

The foundation of nearly every coffee drink. You’ll need a reliable espresso machine capable of 9-bar pressure. The Breville Bambino Plus (~$500) heats up fast, pulls consistent shots, and fits on most counters.

How to make it:

1. Grind 18–20 g of fresh beans fine using a burr grinder (e.g., Baratza Encore ESP). Avoid pre-ground coffee—it extracts unevenly.

2. Tamp evenly with ~30 pounds of pressure, ensuring a flat, level puck.

3. Pull a shot for 25–30 seconds. Look for a golden, caramel-colored crema that holds for at least 30 seconds.

Bean tips: Medium to dark roasts work best. Stumptown Hair Bender or Intelligentsia Black Cat provide chocolatey, nutty, or caramel notes.

Avoid:

Grinding too coarse → espresso will taste sour and watery, lacking body.

Uneven tamp → water channels through unevenly, producing a thin, weak crema.

Pulling too short → weak, under-extracted coffee; too long → bitter, harsh aftertaste.

2. Iced Shaken Espresso

Strong, smooth, and customizable. Shake instead of stirring to achieve slight frothiness and a uniform texture.

Ingredients:

• 2 espresso shots (~36 g)

• Ice

• 5–10 ml simple syrup (adjust sweetness)

• Dash of cinnamon (optional)

• 30–60 ml oat or whole milk

Steps:

1. Combine espresso, syrup, and ice in a shaker.

2. Shake vigorously for 15–20 seconds until slightly foamy.

3. Pour over fresh ice, add milk, and swirl gently.

Tips:

• Use fresh, fine crema espresso for best integration with ice.

• Too much ice initially → over-dilution; add ice last if shaking with syrup.

• Cinnamon enhances perception of sweetness without extra sugar.

3. Cappuccino

Balance is key: one-third espresso, one-third steamed milk, one-third microfoam.

Gear tip: Use a pointed milk frothing pitcher (e.g., Fellow Eddy, ~$35) for precise control over pour and latte art. A narrower spout helps guide milk flow and create a smooth dome.

Steps:

Pull a double shot of espresso (~36 g) with freshly ground medium-dark beans for a rich, chocolatey base. Steam 150 ml milk to 140°F (60°C), creating fine, velvety microfoam. Tap and swirl the pitcher to remove large bubbles and ensure smooth texture. Pour slowly in a circular motion, finishing with a gentle lift to form a rounded dome of foam that sits atop the espresso.

Milk tips: Whole milk softens espresso bitterness and adds body; barista oat milk adds natural sweetness and creamy texture. Avoid exceeding 150°F (65°C)—milk scalds, flattens flavor, and makes microfoam harder to control. Serve immediately for best taste and texture.

4. Cold Brew Concentrate

Mellow, smooth, and excellent for batch prep.

Recommended gear: OXO Cold Brew Coffee Maker (~$50) or large mason jar.

Steps:

1. Coarse grind 1 cup coffee beans (~85 g).

2. Add 4 cups (960 ml) filtered water. Stir gently.

3. Steep 12–18 hours at room temperature.

4. Strain through a metal sieve, then a paper filter.

5. Store in an airtight container.

Serving tips: Dilute 1:1 with milk or water. Freeze leftover concentrate in 30 ml cubes to prevent watered-down iced coffee.

Avoid: Grinding too fine → cloudy, bitter brew; over-steeping >24 h → woody flavors.

5. Vanilla Sweet Cream Cold Foam

Pourable, creamy topping for iced coffee or cold brew.

Ingredients:

60 ml heavy cream

60 ml 2% milk

5 ml vanilla syrup

Steps:

Whisk or shake vigorously until thick but still pourable, about 45–60 seconds by hand. Using an electric frother like the Nespresso Aeroccino 4 (~$120) speeds up the process and creates consistent microfoam.

Tips:

Over-whipping produces stiff foam that sits on top but won’t mix smoothly; under-whipping creates a thin layer that quickly disappears into the coffee. Aim for a silky texture that can slowly float atop your iced drink. For best flavor, chill ingredients beforehand, and pour cold foam over ice to maintain separation and visual appeal. Adjust vanilla syrup to taste.

6. Mocha Latte

The key here is rich chocolate flavor without overwhelming the espresso.

Ingredients

2 espresso shots (~36 g)

1 tbsp (5–7 g) cocoa powder or 1 oz (28 g) melted dark chocolate

1 tbsp (12–15 g) simple syrup or sugar

6 oz (180 ml) steamed milk

How To Make It?

Mix the cocoa or melted chocolate and syrup with the espresso until fully dissolved, creating a smooth, glossy base. Steam milk to 140–145°F (60–63°C) with fine microfoam. Pour gently into the espresso-chocolate mixture. Top with a light dusting of cocoa powder or shaved chocolate for texture.

Use a medium-dark to dark roast to balance the chocolate. For sweeter, richer flavor, slightly adjust syrup, and avoid overheating milk to prevent scalding. Serve immediately in a pre-warmed cup.

7. Café au Lait

This is not a latte. It uses brewed coffee, not espresso, and has a more straightforward flavor. Great for breakfast.

Steps

Brew strong drip coffee, aiming for 18–20 g coffee per 240 ml water—French press or pour-over recommended for clarity.

Heat equal parts milk to around 140°F (60°C); avoid boiling.

Froth gently with a hand frother or whisk until a light layer of microfoam forms.

Combine coffee and milk in a 1:1 ratio, pour slowly to keep foam on top.

Use a classic diner-style mug to maintain warmth. For beans, try Verve’s Streetlevel for nutty, lightly sweet notes. Adjust coffee strength slightly if milk overpowers flavor.

8. Cortado

The best option when you want something small but balanced.

How To Make It?

Pull a double espresso (~36 g) using freshly ground medium or medium-dark beans for a smooth, chocolatey base with subtle acidity and a slightly syrupy body.

Steam 2 oz (60 ml) of whole milk or high-fat non-dairy milk to 140–145°F (60–63°C), creating only a very light layer of microfoam—just enough to round the edges without covering the crema.

Avoid overheating; milk above 150°F (65°C) tastes flat and reduces sweetness.

Pour the milk gently into the espresso, maintaining the 1:1 ratio. Use a slow, circular motion to integrate the milk while keeping crema intact.

Tips: Serve in a small glass or demitasse cup to retain heat and concentrate aroma. Cortado highlights the bean’s flavor, so adjust espresso dose slightly if milk dominates. Lightly swirl to blend if layers separate, but avoid over-mixing. Pre-warm the cup for a more consistent temperature and enhanced aroma. Small latte art touches can also enhance visual appeal.

9. Affogato

This is dessert and coffee in one. No special equipment needed beyond espresso capability.

Steps

Scoop about 1/2 cup (100 g) of high-quality vanilla gelato or ice cream into a small, chilled bowl.

Pull a fresh double espresso (~36 g) and pour it directly over the ice cream. The heat contrasts with the cold dessert, creating a creamy, slightly melted top layer.

Eat immediately to enjoy the texture before it melts completely.

Tips: For variations, try pistachio, dark chocolate, or salted caramel ice cream. Use medium-dark espresso to balance sweetness without overpowering the gelato. Serve in a small glass or ramekin for presentation, and consider a light sprinkle of cocoa or shaved chocolate for garnish.

Best Coffee Beans Worth Trying

Don’t overlook the coffee itself—choosing the right beans can transform everyday coffee into café-quality drinks. Rotating through good beans is one of the easiest ways to upgrade your home coffee experience. Pay attention to origin, roast profile, and freshness for noticeable differences in flavor, aroma, and body.

Medium Roast Favorites

Counter Culture Big Trouble: Nutty and slightly sweet, with low acidity and a forgiving flavor profile. Ideal for pour-over, French press, or espresso-based drinks. Adjust grind size per method: coarse for immersion brewing, fine for espresso.

Verve Seabright House: Bright and clean with citrus and light fruit notes. Perfect for pour-over or drip coffee to highlight delicate flavors. For best aroma, bloom grounds for 30–40 seconds before full pour.

Darker Roast Options

Stumptown Hair Bender: Balanced, chocolatey, and excellent for milk-based drinks like lattes or cappuccinos. Pairs well with whole milk or oat milk to round bitterness.

Lavazza Super Crema: Smooth, budget-friendly espresso option with creamy crema and mild sweetness. Grind slightly finer for espresso to improve extraction.

Buy whole beans and grind fresh per brew to preserve aromatics. Check roast dates—beans roasted within the last 7–14 days deliver the best flavor. Store in a cool, airtight container away from light and heat. For small quantities, vacuum-sealed or CO₂-valve canisters help extend freshness. Rotate beans weekly to prevent stale flavors and maintain variety. Pre-warm cups or rinsing filters with hot water can also enhance the sensory experience.

Try To Master the Recipe This Weekend

Pick three drinks from this list and make them this weekend. Try one hot, one iced, and one with milk. If you don’t have an espresso machine yet, start with café au lait, cold brew, or pour-over-based drinks. Once you’ve dialed in a few recipes, add tools as needed. Better coffee doesn’t need to be complicated, but it does need attention to detail—and good ingredients.