Best Western European Coffee Types
Cappuccino is an Italian coffee made with espresso and steam-foamed milk. It is believed that it developed from kapuziner—a coffee-based beverage that was enjoyed in Austrian coffee houses in the 18th century. The first mention of the word cappuccino in Italy dates back to the 1930s, but at the time the drink was topped with whipped cream, and later it gained its current form with the invention of the espresso machine.
Traditional Italian cappuccino is always served in small cups, which are occasionally pre-heated, and it is prepared by pulling a single or a double shot of espresso which is then topped with a light and frothy steamed milk. The recommended ratio in Italy is to have more froth than liquid.
Ristretto, which means restricted in Italian, is half of a single shot of espresso. It differs from a standard espresso not only in the amount of water used for its preparation, but also in flavor, which is less bitter than regular espresso.
When prepared in an espresso machine, the regular amount of finely ground coffee is extracted with half the amount of water used for classic espresso. The result is a more concentrated beverage with a different balance of compounds than in standard espresso.
Espresso is both the name of a coffee beverage and the method of brewing coffee that originated in Italy. Nowadays it is prepared worldwide with the espresso machine - invented in Turin in 1884 by Angelo Moriondo - by forcing a small amount of hot water under high pressure through finely ground coffee beans.
The coffee used for espresso is blended from several roasts and as a result of pressurized brewing, the flavors of the beverage are very concentrated, with thick and almost syrupy texture. Consequently, espresso has more caffeine than other coffee beverages, so it is traditionally served as a shot.
VARIATIONS OF Espresso
THE BEST Espresso Coffees
Caffè latte (caffè e latte) is an espresso-based coffee that has a somewhat vague origin. It consists of an espresso that is topped with steamed and sometimes lightly frothed milk. The usual ratio is 1:3 in favor of milk, but this often varies.
The first mention of caffè latte dates back to 1867 when the term was mentioned in Italian Journeys, written by William Dean Howells. It is often claimed that it originated from cappuccino in order to make the drink more palatable for foreigners, but it belongs to a large group of European-style coffees that combine milk and coffee, such as the French caffe au lait or the Spanish café con leche.
Dating back to the 18th century, this classic beverage from Turin consists of an espresso that is layered with hot chocolate, and then topped with whipped cream. It is traditionally prepared and served in tall, clear glasses, and all three layers should be visible.
Although bicerin is enjoyed throughout Turin, Caffè Al Bicerin and Caffè Florio claim its origin. It is believed that its name stems from the term bicchierino, which is a diminutive of bicchiere (glass).
Bombón coffee is a Valencian specialty that combines coffee and condensed milk. The drink is usually made with espresso, and it is assembled by pouring condensed milk first and then topping it with espresso. Because there is a difference in density, the beverages do not mix, and bombón is usually served in a tumbler glass so the layers would be visible.
Optionally, condensed milk can be swapped with creamy liqueurs such as Baileys. The drink is usually prepared with equal amounts of both beverages.
Cortado is a Spanish beverage made by pouring a small amount of espresso in a small glass cup, then cutting it with an equal amount of steamed milk in order to neutralize the bitterness. The name comes from the Spanish word cortar, meaning to cut, which refers to the preparation process.
The ratio of espresso to milk gives a unique flavor where the robustness of the coffee comes through, while the finish is velvety due to steamed milk. Cortado is typically consumed in coffee bars as it is not intended to be taken on the go.
This Portuguese coffee combines 1/4 espresso with 3/4 of foamed or steamed milk and is typically served in a tall glass. Galão is rich and creamy, though the coffee flavor is not overpowering. A slightly stronger variety of galão is escuro, while a lighter version with more milk goes as galão claro.
This coffee style is almost synonymous with breakfast and is best paired with classic Portuguese pastries.
Original Italian macchiato is a coffee variety that is made by pulling a shot of espresso and topping it with only one or two teaspoons of steamed milk. The milk is only added to enhance the flavor of coffee, and should never be overpowering.
The word translates as spotted or stained—referring to the small amount of milk that is meant only to stain the espresso. Unlike cappuccino that is mostly enjoyed in the morning, caffè macchiato was invented as an alternative to regular espresso, and Italians mainly enjoy it as an afternoon drink.
Shakerato is an Italian version of ice coffee. It consists of sweetened espresso and ice cubes that are shaken—hence the name—in a cocktail shaker. The drink is usually enjoyed during the summer as a refreshing version of traditional espresso.
Because of its unique preparation, when it is poured in a glass, the drink should have a frothy layer (crema) on top. It is usually strained and served in a stemmed glass. Shakerato is commonly spiked with creamy vanilla or coffee-flavored liqueurs.
Best Western European Coffees
Mister Caffè's Miscela Crema di Aromi 100% Arabica is a gourmet coffee blend crafted exclusively from 100% Arabica beans. This blend is renowned for its rich, creamy body, subtle acidity with citrusy aromatic notes, and a delicate honeyed aftertaste.
Over the years, Miscela Crema di Aromi has garnered several prestigious awards: Gold Medal at the International Coffee Tasting and Silver Medal at the International Taste Award.
AWARDS
Great Taste Awards - 2 stars
2021
Caffè Roen Extra Bar is a carefully crafted blend consisting of 80% Arabica and 20% Robusta beans. This dark espresso roast delivers an intense aroma with a pleasant acidity, enriched with notes of chocolate and nuts. The beans are sourced from Brazil, Guatemala, Colombia, India, and Vietnam, using a combination of washed and naturally processed beans.
It is recommended for espresso and cappuccino preparation, whether using portafilter machines or fully automatic coffee machines.
AWARDS
Crystal Taste Award - 3 stars
2024
Classico is a premium espresso coffee in beans, made from a carefully selected 100% Arabica blend. This distinctive blend combines nine different varieties of Arabica beans from the finest plantations worldwide, delivering a perfectly balanced taste and rich aroma.
With medium roasting, Illy Classico offers subtle notes of caramel and chocolate, along with mild floral and fruity undertones, making every sip perfectly harmonious. This coffee is ideal for espresso preparation, while its refined quality also allows enjoyment through other brewing methods, such as a moka pot or filter coffee.
Suke Quto – Ethiopia is a premium coffee originating from the Guji region in southern Ethiopia, grown on the Suke Quto farm, which bears the same name. This farm was founded by Tesfaye Bekele, a pioneer in organic and sustainable coffee production, committed to preserving biodiversity and supporting the local community.
The flavor profile is marked by notes of black tea, apricot, and floral aromas, with a pronounced sweetness and bright acidity reminiscent of citrus. The texture is silky, and the aftertaste is long-lasting and elegant. This coffee is a perfect example of what Ethiopia has to offer in the specialty segment – a clean, delicate, and complex cup that satisfies even the most discerning coffee connoisseurs.
Bombs – Ethiopia is a vibrant and explosive specialty coffee, named for its pronounced fruity notes that quite literally "explode" in the cup. This coffee originates from the renowned Guji region in southern Ethiopia, a place highly valued for its ideal conditions for growing Arabica beans.
It is made from traditional Heirloom Arabica varieties that thrive at high altitudes, contributing to the richness and intensity of the flavor. In the cup, Bombs – Ethiopia offers a complex profile full of juicy fruit aromas such as blueberry, peach, and strawberry, accompanied by floral and citrus undertones.
Café Sítio Bela Vista – Caramelo e Chocolate Moído is a specialty coffee produced on the Sítio Bela Vista farm, located in Alto Jequitibá, in the mountainous Serra do Caparaó region of Minas Gerais, Brazil. This farm sits at an altitude of approximately 1,200 meters, providing ideal conditions for cultivating high-quality Arabica beans.
The coffee is carefully handpicked and selectively harvested, with the drying process carried out naturally on sun-exposed drying beds, which enhances its flavor profile. In the cup, it reveals a rich bouquet of caramel and chocolate notes, complemented by hints of nuts and a smooth, creamy finish.
TasteAtlas food rankings are based on the ratings of the TasteAtlas audience, with a series of mechanisms that recognize real users and that ignore bot, nationalist or local patriotic ratings, and give additional value to the ratings of users that the system recognizes as knowledgeable. For the “Top 25 Western European Coffees” list until April 23, 2025, 2,485 ratings were recorded, of which 2,015 were recognized by the system as legitimate. TasteAtlas Rankings should not be seen as the final global conclusion about food. Their purpose is to promote excellent local foods, instill pride in traditional dishes, and arouse curiosity about dishes you haven’t tried.