What is a flat white?

A flat white is a double ristretto espresso with 100–130ml of velvety steamed milk and a very thin layer of microfoam. It is smaller and stronger than a latte with no thick foam on top. Originated in Australia and New Zealand.

A cortado is a double espresso cut with an equal amount of warm steamed milk in a 1:1 ratio — typically 60ml espresso and 60ml milk. It is Spanish in origin, has less milk than a latte, and no thick foam.

An espresso macchiato is a double espresso stained with just a small dollop of milk foam (5–10ml). It is much smaller and stronger than a latte macchiato. The word macchiato means stained or marked in Italian.

A latte is a double espresso with 150–200ml of steamed milk and a thin layer of microfoam, totalling 240–280ml. It is the creamiest and mildest espresso drink, with more milk than any other espresso-based beverage. It is the most popular coffee drink worldwide.

What is a cappuccino?

A cappuccino is made with equal thirds: double espresso, steamed milk, and thick milk foam, totalling 150–180ml. It is stronger and drier than a latte. In Italy, cappuccino is traditionally only drunk at breakfast.

What is the coffee to water ratio?

The SCA golden ratio for filter coffee is 1:16 to 1:18 (55–60g of coffee per litre of water). Espresso uses 1:2 (18g coffee in, 36g espresso out). French press: 1:15. AeroPress: 1:16. Cold brew concentrate: 1:8.

What temperature should espresso water be?

Espresso water should be 90–93°C (194–199°F). The SCA recommends 90–96°C (194–205°F) for all filter coffee brewing. Lighter roasts extract better at the higher end (94–96°C), darker roasts at the lower end (90–92°C).

What temperature should milk be steamed to?

Milk should be steamed to 60–65°C (140–149°F) for lattes and cappuccinos. Flat whites taste best at 55–62°C (131–143°F). Never steam milk above 70°C (158°F) — the milk proteins denature, sweetness is lost, and the milk tastes scalded.

A ristretto is a short espresso using the same coffee dose but half the water (1:1 ratio — 18g in, 18g out), producing 15–20ml. It is sweeter, more syrupy, and less bitter than a standard espresso. Flat whites are made with ristretto shots.

A lungo is a long espresso pull using the same dose but more water (1:3–1:4 ratio), producing 60–80ml. It extracts for longer (35–45 seconds), creating a bigger, more bitter shot. It is not the same as an Americano, which adds hot water after extraction.

What is cold brew coffee?

Cold brew is coffee steeped in cold water for 12–24 hours using a coarse grind and 1:8 ratio (100g coffee to 800ml water). It is low in acidity, naturally sweet, and smooth. It is not the same as iced coffee, which is simply hot brewed coffee cooled down.

What is the French press coffee ratio?

The French press coffee ratio is 1:15 — 30g of coarsely ground coffee to 450g of water. Brew at 93–96°C (199–205°F) for exactly 4 minutes before pressing. Use a coarse grind to prevent the grounds passing through the mesh filter.

What is the pour over coffee ratio?

The pour over coffee ratio is 1:16 — 15g of medium-ground coffee to 240g of water at 92–96°C (198–205°F). Total brew time is 3–4 minutes. This applies to V60, Kalita Wave, and similar pour over devices.

What grind size for espresso?

Espresso requires a fine grind, similar to table salt. Grind too coarse and the shot will run fast and taste sour (under-extracted). Grind too fine and it will run slow and taste bitter (over-extracted). The ideal shot runs 25–30 seconds.

What grind size for French press?

French press requires a coarse grind, similar to sea salt or breadcrumbs. A fine grind will pass through the mesh filter and make the coffee gritty and bitter. Steep for 4 minutes at 93–96°C before pressing slowly.

What is an Americano?

An Americano is a double espresso diluted with 100–150ml of hot water, producing 150–240ml total. It is milder than espresso but stronger than filter coffee. It differs from a long black, where water is added first and espresso poured on top to preserve the crema.

The Coffee Cheat Sheet La Guía Definitiva del Café O Guia Completo do Café Le Guide Complet du Café 咖啡完全指南

Q: What is the difference between a latte and a cappuccino?

A latte has 150–200ml of steamed milk with thin microfoam, making it creamy and mild. A cappuccino is equal thirds espresso, steamed milk, and thick foam — smaller, stronger, and drier in texture. Cappuccinos are traditionally a breakfast drink in Italy.

Q: What is the espresso ratio?

The standard espresso ratio is 1:2 — 18g of ground coffee produces 36g of liquid espresso in 25–30 seconds. A ristretto uses 1:1 (18g in, 18g out). A lungo uses 1:3 to 1:4 (18g in, 54–72g out).

What's in every drink · brew ratios · water temps · grind sizes · milk foam. Everything your barista knows, on one page. Qué lleva cada bebida · ratios de extracción · temperatura del agua · tamaño de molido · espuma de leche. O que tem em cada bebida · ratios de preparo · temperatura da água · granulometria · espuma do leite. Ce que contient chaque boisson · ratios d'extraction · températures de l'eau · tailles de mouture · mousse de lait. 每种咖啡饮品的成分 · 萃取比例 · 水温 · 研磨粗细 · 奶泡。一页搞定所有问题。

⚡ Most searched ⚡ Más buscados ⚡ Mais pesquisados ⚡ Les plus recherchés ⚡ 最常搜索

☕

Espresso

93°C

water temptemp. aguatemp. águatemp. eau水温

🥛

Latte

63°C

milk temptemp. lechetemp. leitetemp. lait奶温

🫧

Cappuccino

⅓+⅓+⅓

esp·milk·foamesp·leche·espumaesp·leite·espumaexp·lait·mousse浓缩·奶·泡

☁️

Flat White

1:2

esp to milkexp a lecheexp para leiteexp au lait浓缩与奶

☕ Most Asked Coffee Questions ☕ Preguntas más frecuentes sobre café ☕ Perguntas mais frequentes sobre café ☕ Questions café les plus posées ☕ 最常见的咖啡问题

What is the difference between a latte and a cappuccino? ¿Qué diferencia hay entre un latte y un cappuccino? Qual a diferença entre latte e cappuccino? Quelle est la différence entre un latte et un cappuccino ? 拿铁和卡布奇诺有什么区别？

A latte has 150–200ml of steamed milk with thin microfoam — creamy and mild. A cappuccino is equal thirds espresso, steamed milk and thick dry foam — smaller, stronger, drier. In Italy, cappuccino is breakfast only. El latte tiene 150–200 ml de leche vaporizada con microespuma fina — cremoso y suave. El cappuccino son tercios iguales de espresso, leche y espuma seca — más pequeño, fuerte y seco. O latte tem 150–200 ml de leite vaporizado com microespuma fina — cremoso e suave. O cappuccino são terços iguais de espresso, leite e espuma seca — menor, mais forte e seco. Le latte a 150–200 ml de lait vapeur avec fine mousse — crémeux et doux. Le cappuccino est en tiers égaux espresso, lait et épaisse mousse sèche — plus petit, fort et sec. 拿铁含150–200毫升蒸奶和细腻奶泡——奶香浓郁、口感温和。卡布奇诺各占三分之一：浓缩咖啡、蒸奶、厚实干泡——更小、更浓、更干。在意大利，卡布奇诺只在早餐时喝。

What is the difference between a cortado and a flat white? ¿Qué diferencia hay entre un cortado y un flat white? Qual a diferença entre cortado e flat white? Quelle est la différence entre un cortado et un flat white ? 科塔多和馥芮白有什么区别？

A cortado is 1:1 espresso to milk (~90ml total), no foam, Spanish origin. A flat white uses a double ristretto with more milk (~150ml total) and velvety microfoam — slightly larger, creamier, from Australia/NZ. El cortado es 1:1 espresso con leche (~90ml total), sin espuma, origen español. El flat white usa doble ristretto con más leche (~150ml) y microespuma aterciopelada — ligeramente más grande, de Australia/NZ. O cortado é 1:1 espresso com leite (~90ml total), sem espuma, origem espanhola. O flat white usa ristretto duplo com mais leite (~150ml) e microespuma aveludada — ligeiramente maior, da Austrália/NZ. Le cortado est 1:1 espresso et lait (~90ml), sans mousse, d'origine espagnole. Le flat white utilise un double ristretto avec plus de lait (~150ml) et microfroth velouté — légèrement plus grand, d'Australie/NZ. 科塔多是1:1的浓缩咖啡与牛奶（约90毫升），无奶泡，源自西班牙。馥芮白使用双份特浓，加入更多牛奶（约150毫升）和丝绒质感奶泡——略大，源自澳大利亚/新西兰。

What is the difference between cold brew and iced coffee? ¿Qué diferencia hay entre cold brew y café helado? Qual a diferença entre cold brew e café gelado? Quelle est la différence entre cold brew et café glacé ? 冷萃咖啡和冰咖啡有什么区别？

Cold brew steeps coarse grounds in cold water for 12–24 hours — low acid, naturally sweet, smooth. Iced coffee is simply hot brewed coffee poured over ice — more acidic, can taste bitter. Very different processes, very different flavours. Cold brew: café molido grueso en agua fría 12–24 horas — baja acidez, dulce, suave. Café helado: café caliente vertido sobre hielo — más ácido, puede ser amargo. Cold brew: moagem grossa em água fria por 12–24h — baixa acidez, doce, suave. Café gelado: café quente derramado sobre gelo — mais ácido, pode ser amargo. Cold brew: mouture grossière infusée dans l'eau froide 12–24h — faible acidité, sucré, lisse. Café glacé: café chaud versé sur glace — plus acide, peut être amer. 冷萃：粗研磨咖啡在冷水中浸泡12–24小时——低酸度、天然甜润、顺滑。冰咖啡：热咖啡倒在冰上——酸度较高，可能有苦味。两者工艺和口感截然不同。

What is the espresso ratio? ¿Cuál es el ratio del espresso? Qual é o ratio do espresso? Quel est le ratio de l'espresso ? 浓缩咖啡的比例是多少？

1:2 is standard — 18g of ground coffee in, 36g of liquid espresso out, in 25–30 seconds at 90–93°C and 9 bar of pressure. Ristretto = 1:1 (18g → 18g). Lungo = 1:3 (18g → 54g). Adjust grind size, not dose, to dial in your shot. 1:2 es el estándar — 18g de café molido, 36g de espresso líquido, en 25–30 segundos a 90–93°C y 9 bares. Ristretto = 1:1. Lungo = 1:3. 1:2 é o padrão — 18g de café moído, 36g de espresso líquido, em 25–30 segundos a 90–93°C e 9 bar. Ristretto = 1:1. Lungo = 1:3. 1:2 est le standard — 18g de café moulu, 36g d'espresso liquide, en 25–30 secondes à 90–93°C et 9 bars. Ristretto = 1:1. Lungo = 1:3. 1:2是标准比例——18克咖啡粉，萃取出36克液体浓缩咖啡，用时25–30秒，水温90–93°C，压力9bar。特浓=1:1。长萃=1:3。

☕ What Is This Drink? — The Complete Decoder¿Qué es esta bebida? — Guía completaO que é esta bebida? — Guia completoC'est quoi cette boisson? — Guide complet这是什么饮品？— 完整解析

DrinkBebidaBebidaBoisson饮品	ShotsShotsShotsShots份数	MilkLecheLeiteLait奶量	SizeTamañoTamanhoTaille容量	What it tastes likeSaborSaborGoût风味
☕ Espresso what is an espresso, espresso vs americano	Double 18g → 36g Doble 18g → 36g Duplo 18g → 36g Double 18g → 36g 双份 18g → 36g	NoneNingunaNenhumAucun无	30 ml	Bold, intense, thick crema. The base of everything. Intenso, concentrado, con crema. La base de todo. Intenso, encorpado, com crema. A base de tudo. Intense, concentré, crème épaisse. La base de tout. 浓郁、醇厚、有厚厚的克丽玛。一切的基础。
🟤 Ristretto what is a ristretto, ristretto vs espresso	Single 18g → 18g Sencillo 18g → 18g Simples 18g → 18g Simple 18g → 18g 单份 18g → 18g	NoneNingunaNenhumAucun无	15–20 ml	Short, sweet, syrupy. Sweeter & less bitter than espresso. Used in flat whites. Corto, dulce, almibarado. Más dulce y menos amargo que el espresso. Curto, doce, xaroposo. Mais doce e menos amargo que o espresso. Court, doux, sirupeux. Plus sucré et moins amer que l'espresso. 短促、甜润、糖浆质感。比浓缩咖啡更甜、苦味更少。用于制作馥芮白。
🫗 Lungo what is a lungo, lungo vs americano	Long pull 18g → 54g Tirada larga 18g → 54g Pull longo 18g → 54g Longue extraction 18g → 54g 长萃取 18g → 54g	NoneNingunaNenhumAucun无	60–80 ml	Bigger, more bitter than espresso. More caffeine. Not the same as Americano (no added water). Más grande y amargo que el espresso. Más cafeína. No es lo mismo que un americano. Maior e mais amargo que o espresso. Mais cafeína. Não é o mesmo que americano. Plus grand et amer que l'espresso. Plus de caféine. Pas la même chose qu'un americano. 比浓缩咖啡更大、更苦。咖啡因更多。与美式咖啡不同（无额外加水）。
🇺🇸 Americano what is an americano, americano vs black coffee	Double + hot water Doble + agua caliente Duplo + água quente Double + eau chaude 双份 + 热水	NoneNingunaNenhumAucun无	150–240 ml	Espresso diluted with hot water. Milder than espresso, stronger than filter coffee. Espresso diluido con agua caliente. Más suave que el espresso. Espresso diluído com água quente. Mais suave que o espresso. Espresso dilué avec de l'eau chaude. Plus doux que l'espresso. 用热水稀释的浓缩咖啡。比浓缩温和，比滴滤咖啡浓郁。
🇦🇺 Long Black what is a long black, long black vs americano	Double over water Doble sobre agua Duplo sobre água Double versé sur l'eau 双份倒入热水中	NoneNingunaNenhumAucun无	150–200 ml	Water first, espresso poured on top. Preserves the crema. Australian/NZ style. Agua primero, espresso encima. Conserva la crema. Estilo australiano/NZ. Água primeiro, espresso por cima. Preserva a crema. Estilo australiano/NZ. L'eau d'abord, espresso par-dessus. Préserve la crème. Style australien/NZ. 先倒热水，再倒浓缩咖啡。保留克丽玛。澳大利亚/新西兰风格。
🥛 Latte Most Popular what is a latte, latte vs cappuccino	DoubleDobleDuploDouble双份	150–200 ml thin microfoammicroespumamicroespumafine mousse细腻奶泡	240–280 ml	Creamy, mild, a little sweet. Most milk of any espresso drink. Canvas for latte art. Cremoso, suave, ligeramente dulce. La bebida con más leche. Ideal para latte art. Cremoso, suave, levemente doce. Mais leite entre as bebidas. Ideal para latte art. Crémeux, doux, légèrement sucré. Le plus de lait. Parfait pour le latte art. 奶香浓郁、温和、微甜。含奶量最多的浓缩饮品。是拉花艺术的最佳载体。
☁️ Flat White Trending what is a flat white, flat white vs latte	Double ristrettoDoble ristrettoDuplo ristrettoDouble ristretto双份特浓	100–130 ml velvety microfoammicroespuma aterciopeladamicroespuma aveludadamicrofroth velouté丝绒质感奶泡	150–165 ml	Smaller than a latte, stronger coffee flavour. From Australia/NZ. No thick foam on top. Más pequeño que un latte, sabor a café más intenso. De Australia/NZ. Sin espuma gruesa. Menor que um latte, sabor de café mais intenso. Da Austrália/NZ. Sem espuma grossa. Plus petit qu'un latte, goût de café plus intense. D'Australie/NZ. Sans épaisse mousse. 比拿铁小，咖啡风味更浓。源自澳大利亚/新西兰。顶部无厚奶泡。
🫧 Cappuccino what is a cappuccino, cappuccino vs latte	DoubleDobleDuploDouble双份	60 ml milk + 60 ml foam dry or wet foamespuma seca o húmedaespuma seca ou húmidamousse sèche ou humide干泡或湿泡	150–180 ml	Equal thirds: espresso, steamed milk, foam. Stronger and drier than a latte. Italy: breakfast only. Tercios iguales: espresso, leche, espuma. Más fuerte y seco que un latte. En Italia, solo en el desayuno. Terços iguais: espresso, leite, espuma. Mais forte e seco que latte. Itália: só no pequeno-almoço. Tiers égaux: espresso, lait, mousse. Plus fort et sec qu'un latte. En Italie: seulement au petit-déjeuner. 各占三分之一：浓缩咖啡、蒸奶、奶泡。比拿铁更浓更干。意大利：仅早餐时喝。
🔵 Macchiato what is a macchiato, espresso macchiato	DoubleDobleDuploDouble双份	5–10 ml foam dollop onlysolo un toque de espumaapenas um toque de espumajuste une pointe de mousse仅一小点奶泡	35–45 ml	"Stained" espresso. Just a dash of milk foam to slightly soften the espresso. Very small, very strong. Espresso "manchado". Solo un toque de espuma para suavizar el espresso. Muy pequeño y fuerte. Espresso "manchado". Só um toque de espuma para suavizar. Muito pequeno e forte. Espresso "taché". Juste une touche de mousse pour adoucir l'espresso. Très petit, très fort. "染色"浓缩咖啡。只加一点奶泡略微柔化浓缩咖啡的口感。非常小，非常浓。
🇪🇸 Cortado what is a cortado, cortado vs flat white	DoubleDobleDuploDouble双份	60 ml 1:1 no foamsin espumasem espumasans mousse无奶泡	90–110 ml	Equal espresso and warm milk. "Cut" with milk to reduce acidity. No foam. Spanish origin. Espresso e leche iguales. "Cortado" con leche para reducir la acidez. Sin espuma. Origen español. Espresso e leite iguais. "Cortado" com leite para reduzir acidez. Sem espuma. Origem espanhola. Espresso et lait à parts égales. "Coupé" avec du lait pour réduire l'acidité. Sans mousse. Origine espagnole. 浓缩咖啡与温热牛奶各半。用牛奶"削弱"酸度。无奶泡。源自西班牙。
🍃 Piccolo what is a piccolo, piccolo vs cortado	Single ristrettoRistretto simpleRistretto simplesRistretto simple单份特浓	50–70 ml in macchiato glassen vaso macchiatoem copo macchiatoen verre macchiato用玛奇朵杯	80–90 ml	A tiny latte. Sweet ristretto base with warm milk. Punchy and compact. Very popular in Australia. Un latte pequeño. Base de ristretto dulce con leche caliente. Compacto y vigoroso. Popular en Australia. Um latte minúsculo. Base de ristretto doce com leite quente. Compacto e encorpado. Popular na Austrália. Un mini latte. Base de ristretto sucré avec du lait chaud. Compact et corsé. Très populaire en Australie. 迷你拿铁。甜润的特浓基底配温热牛奶。浓缩紧致。在澳大利亚非常流行。
🍫 Mocha what is a mocha, mocha vs latte	DoubleDobleDuploDouble双份	100–150 ml + 30ml chocolate+ 30ml chocolate+ 30ml chocolate+ 30ml chocolat+ 30ml巧克力	200–280 ml	Latte with chocolate syrup or powder. Sweet, rich, dessert-like. Whipped cream optional. Latte con sirope de chocolate. Dulce, rico, tipo postre. Nata montada opcional. Latte com chocolate. Doce, encorpado, como sobremesa. Chantilly opcional. Latte au sirop ou poudre de chocolat. Sucré, riche, dessert. Crème fouettée en option. 加了巧克力糖浆或粉的拿铁。甜润、浓郁，像甜点。可加打发奶油。
🍨 Affogato what is an affogato	DoubleDobleDuploDouble双份	1 scoop ice cream1 bola helado1 bola sorvete1 boule glace1球冰淇淋	~150 ml	Espresso poured over vanilla ice cream. Italian dessert drink. Hot meets cold, bitter meets sweet. Espresso sobre helado de vainilla. Bebida postre italiana. Caliente y frío, amargo y dulce. Espresso sobre sorvete de baunilha. Bebida sobremesa italiana. Quente e frio, amargo e doce. Espresso versé sur glace à la vanille. Dessert boisson italien. Chaud rencontre froid, amer rencontre sucré. 浓缩咖啡淋在香草冰淇淋上。意大利甜品饮品。热与冷、苦与甜的碰撞。
🧊 Cold Brew what is cold brew, cold brew vs iced coffee	Coarse grind 1:8 ratio Molido grueso ratio 1:8 Moagem grossa ratio 1:8 Mouture grossière ratio 1:8 粗研磨 1:8比例	None (or milk)Ninguna (o leche)Nenhum (ou leite)Aucun (ou lait)无（或加奶）	12–24 hrs	Steeped in cold water 12–24 hours. Low acidity, naturally sweet, smooth. Not iced coffee (that's just cooled hot coffee). Macerado en agua fría 12–24 horas. Baja acidez, naturalmente dulce. No es café helado (ese es café caliente enfriado). Infusão em água fria por 12–24 horas. Baixa acidez, naturalmente doce. Não é café gelado. Infusé dans l'eau froide 12–24 heures. Faible acidité, naturellement sucré. Pas du café glacé. 在冷水中浸泡12–24小时。酸度低、天然甜润、口感顺滑。不是冰咖啡（冰咖啡是冷却的热咖啡）。

⚗️ Brew Method Guide — Ratio, Temp & TimeGuía de métodos — ratio, temperatura y tiempoGuia de métodos — ratio, temperatura e tempoGuide des méthodes — ratio, température et temps冲泡方法指南 — 比例、水温与时间

MethodMétodoMétodoMéthode方法	RatioRatioRatioRatio比例	Water TempTemp. aguaTemp. águaTemp. eau水温	TimeTiempoTempoTemps时间	GrindMolidoMoagemMouture研磨
☕ Espresso MachineMáquina de espressoMáquina de espressoMachine à espresso意式咖啡机 espresso brew ratio, espresso water temperature	1:2 18g → 36g	90–93°C	25–30s	Fine (like table salt)FinoFinoFin细研磨
🌊 Pour Over / V60Método goteo / V60Pour Over / V60Café versé / V60手冲 / V60 pour over coffee ratio, v60 water temperature	1:16 15g → 240g	92–96°C	3–4 minminminmin分钟	Medium (like coarse sand)MedioMédioMoyen中研磨
🫙 French PressPrensa francesaPrensa francesaCafetière à piston法压壶 french press coffee ratio, french press steep time	1:15 30g → 450g	93–96°C	4 minminminmin分钟	Coarse (like breadcrumbs)GruesoGrossoGrossier粗研磨
🟡 AeroPress AeroPress brew ratio, AeroPress temperature	1:16 15g → 240g	80–93°C	2–3 minminminmin分钟	Medium-fineMedio-finoMédio-finoMoyen-fin中细研磨
🔥 Moka PotMoka / Cafetera italianaMoka / Cafeteira italianaCafetière moka摩卡壶 moka pot coffee ratio, moka pot grind size	1:7 20g → 140g	Pre-boil waterAgua pre-hervidaÁgua pré-fervidaEau préchauffée预热水	5–8 minminminmin分钟	Medium-fineMedio-finoMédio-finoMoyen-fin中细研磨
💧 Drip / Filter MachineCafetera de goteoMáquina de filtroCafetière filtre滴滤咖啡机 drip coffee ratio, coffee maker water temperature	1:17 60g → 1L	90–96°C	5–8 minminminmin分钟	MediumMedioMédioMoyen中研磨
🔷 Chemex chemex coffee ratio, chemex brew guide	1:16 40g → 640g	92–96°C	4–5 minminminmin分钟	Medium-coarseMedio-gruesoMédio-grossoMoyen-grossier中粗研磨
🧊 Cold Brew (concentrate)Cold brew (concentrado)Cold brew (concentrado)Cold brew (concentré)冷萃（浓缩） cold brew coffee ratio, how long to steep cold brew	1:8 100g → 800g	Room temp or fridgeTemp. ambiente o neveraTemp. amb. ou geladeiraTemp. ambiante ou frigo室温或冷藏	12–24 hrs	Coarse (like sea salt)GruesoGrossoGrossier粗研磨

💡 SCA Golden Ratio:Ratio dorado SCA:Ratio dourado SCA:Ratio d'or SCA:SCA黄金比例： 55–60g per litre (1:16–1:18) for filter coffee. Source: Specialty Coffee Association. 55–60g por litro (1:16–1:18) para café filtrado. Fuente: Specialty Coffee Association. 55–60g por litro (1:16–1:18) para café filtrado. Fonte: Specialty Coffee Association. 55–60g par litre (1:16–1:18) pour café filtre. Source: Specialty Coffee Association. 每升55–60克（1:16–1:18）用于滴滤咖啡。来源：精品咖啡协会。

🥛 Milk Temperature Guide — The Sweet SpotGuía de temperatura de lecheGuia de temperatura do leiteGuide température du lait牛奶温度指南 — 最佳区间

Drink / Milk typeBebida / Tipo de lecheBebida / Tipo de leiteBoisson / Type de lait饮品 / 奶类	Target TempTemperaturaTemperaturaTempérature目标温度	Texture / NotesTexturaTexturaTexture质感
🥛 Latte / Cappuccino / MochaLatte / Capuccino / MokaLatte / Cappuccino / MocaLatte / Cappuccino / Mocha拿铁 / 卡布奇诺 / 摩卡	60–65°C	Glossy microfoam. Sweet spot — milk sugars peak.Microespuma brillante. Punto óptimo — los azúcares de la leche son máximos.Microespuma brilhante. Ponto ótimo — açúcares do leite no pico.Microfroth lustré. Le point idéal — les sucres du lait au sommet.光泽奶泡。最佳区间——乳糖甜度最高峰。
☁️ Flat White / Cortado / PiccoloFlat white / Cortado / PiccoloFlat white / Cortado / PiccoloFlat white / Cortado / Piccolo馥芮白 / 科塔多 / 皮科洛	55–62°C	Silky, velvety. Slightly cooler to balance the ristretto sweetness.Sedoso, aterciopelado. Ligeramente más frío para equilibrar la dulzura del ristretto.Sedoso, aveludado. Ligeiramente mais frio para equilibrar a doçura do ristretto.Soyeux, velouté. Légèrement plus frais pour équilibrer la douceur du ristretto.丝滑、天鹅绒质感。略低温以平衡特浓的甜味。
⚠️ Max — above this, avoidMáximo — evitar superarMáximo — evitar ultrapassarMaximum — à éviter最高温 — 避免超过	70°C	Milk proteins denature. Sweetness lost, scalded/burnt taste. Do not serve above this.Las proteínas de la leche se desnaturalizan. Se pierde la dulzura, sabor a quemado.As proteínas do leite desnaturalizam. Doçura perdida, sabor queimado.Protéines du lait dénaturées. Douceur perdue, goût de brûlé. Ne pas servir au-dessus.乳蛋白变性。甜度消失，产生焦糊味。切勿在此温度以上供应。
🌱 Oat milkLeche de avenaLeite de aveiaLait d'avoine燕麦奶	55–60°C	Burns easily. Use barista oat milk. Steam to lower temp than dairy.Se quema fácilmente. Usar leche de avena barista. Vaporizar a menor temperatura.Queima facilmente. Use leite de aveia barista. Vaporizar a temperatura mais baixa.Brûle facilement. Utilisez du lait d'avoine barista. Vaporiser à plus basse température.容易糊化。使用咖啡师专用燕麦奶。蒸制温度低于全脂奶。
🥥 Soy / Almond milkLeche de soja / almendrasLeite de soja / amêndoaLait de soja / amande豆奶 / 杏仁奶	55–60°C	Soy splits above 65°C. Almond milk hard to foam. Best with barista blends.La soja se separa por encima de 65°C. La leche de almendras es difícil de espumar.Soja coagula acima de 65°C. Leite de amêndoa difícil de espumar.Le soja se sépare au-dessus de 65°C. Le lait d'amande difficile à mousser.豆奶在65°C以上会分离。杏仁奶难以打泡。最好使用咖啡师专用调配款。

🥛

☕ Recommended Tool ☕ Herramienta recomendada ☕ Ferramenta recomendada ☕ Outil recommandé ☕ 推荐工具

Zulay Handheld Milk Frother Espumador de leche Zulay Espumador de leite Zulay Mousseur à lait Zulay Zulay 手持打奶泡器

The #1 bestselling handheld frother on Amazon. Perfect for achieving that 60–65°C microfoam for lattes and cappuccinos at home. Battery-powered, lifetime guarantee. El espumador manual más vendido en Amazon. Perfecto para conseguir microespuma a 60–65°C para lattes y cappuccinos en casa. O espumador mais vendido na Amazon. Perfeito para conseguir microespuma a 60–65°C para lattes e cappuccinos em casa. Le mousseur le plus vendu sur Amazon. Parfait pour obtenir la microfroth à 60–65°C pour lattes et cappuccinos à la maison. 亚马逊畅销第一的手持打奶器。在家轻松实现60–65°C的丝绒微泡，完美制作拿铁和卡布奇诺。

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🫘 Grind Size Guide — From Fine to CoarseGuía de molido — de fino a gruesoGuia de moagem — de fino a grossoGuide mouture — du fin au grossier研磨粗细指南 — 从细到粗

GrindMolidoMoagemMouture研磨度	Looks likeParecePareceRessemble à质感像	Best forIdeal paraIdeal paraIdéal pour适合
Extra FineExtra finoExtra finoExtra fin特细研磨	Powdered sugar / flourAzúcar glass / harinaAçúcar em pó / farinhaSucre glace / farine糖粉 / 面粉质感	Turkish coffee, ristrettoCafé turco, ristrettoCafé turco, ristrettoCafé turc, ristretto土耳其咖啡、特浓
FineFinoFinoFin细研磨	Table salt / fine sandSal de mesa / arena finaSal de mesa / areia finaSel de table / sable fin食盐 / 细沙质感	Espresso machine, Moka potMáquina espresso, mokaMáquina espresso, mokaMachine espresso, moka意式机、摩卡壶
Medium-FineMedio-finoMédio-finoMoyen-fin中细研磨	Coarse sandArena gruesaAreia grossaSable grossier粗沙质感	AeroPress, pour over (fast)AeroPress, goteo (rápido)AeroPress, pour over (rápido)AeroPress, versé (rapide)爱乐压、快速手冲
MediumMedioMédioMoyen中研磨	Regular sandArena normalAreia normalSable normal普通沙质感	Drip machine, V60, ChemexGoteo, V60, ChemexFiltro, V60, ChemexFiltre, V60, Chemex滴滤机、V60、Chemex
CoarseGruesoGrossoGrossier粗研磨	Sea salt / breadcrumbsSal marina / pan ralladoSal grossa / farinha de pãoSel de mer / chapelure海盐 / 面包糠质感	French press, cold brew, percolatorPrensa francesa, cold brewPrensa francesa, cold brewCafetière à piston, cold brew法压壶、冷萃、渗滤壶

🫘

☕ Recommended Grinder ☕ Molinillo recomendado ☕ Moedor recomendado ☕ Moulin recommandé ☕ 推荐研磨机

OXO Brew Conical Burr Grinder Molinillo de muelas cónicas OXO Brew Moedor cônico OXO Brew Moulin à meules coniques OXO Brew OXO Brew 锥形毛刺研磨机

15 grind settings from extra fine to coarse — perfect for every method on this page. Conical burrs give a consistent, even grind that blade grinders simply can't match. 15 ajustes de molido de extra fino a grueso. Las muelas cónicas dan una molienda uniforme que las cuchillas no pueden igualar. 15 configurações do extra fino ao grosso. As mós cónicas dão uma moagem uniforme que as lâminas não conseguem igualar. 15 réglages du extra fin au grossier. Les meules coniques donnent une mouture uniforme que les lames ne peuvent pas égaler. 15档研磨设置，从特细到粗研磨——覆盖本页所有冲泡方式。锥形毛刺研磨均匀一致，刀片式研磨机无法比拟。

★★★★½ 10,000+ reviews · 15 grind settings +10.000 reseñas · 15 ajustes +10.000 avaliações · 15 configurações +10 000 avis · 15 réglages 1万+评价 · 15档研磨

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☕ Rule of thumb:☕ Regla general:☕ Regra geral:☕ Règle d'or :☕ 经验法则： Grind too fine → over-extraction → bitter. Grind too coarse → under-extraction → sour and weak. When in doubt, adjust grind before adjusting dose or water temp. Molido muy fino → sobreextracción → amargo. Molido muy grueso → subextracción → ácido y débil. En caso de duda, ajusta el molido antes que la dosis o temperatura. Moagem muito fina → superextração → amargo. Moagem muito grossa → subextração → azedo e fraco. Na dúvida, ajuste a moagem antes da dose ou temperatura. Mouture trop fine → sur-extraction → amer. Trop grossière → sous-extraction → acide et faible. En cas de doute, ajustez la mouture avant la dose ou la température. 研磨太细 → 过萃 → 苦涩。研磨太粗 → 萃取不足 → 酸淡。有疑问时，先调研磨度，再调粉量或水温。

Sources:Fuentes:Fontes:Sources:数据来源： Specialty Coffee Association (SCA) — Golden Cup Standard, Brew Ratio Guidelines · Barista Institute — Milk Temperature & Foam Guide · World Coffee Research · AeroPress Inc. · Bialetti (Moka Pot) · Hario (V60) Specialty Coffee Association (SCA) · Barista Institute · AeroPress Inc. · Bialetti · Hario Specialty Coffee Association (SCA) · Barista Institute · AeroPress Inc. · Bialetti · Hario Specialty Coffee Association (SCA) · Barista Institute · AeroPress Inc. · Bialetti · Hario 精品咖啡协会 (SCA) · Barista Institute · AeroPress Inc. · Bialetti · Hario

The Coffee Cheat Sheet La Guía Definitiva del Café O Guia Completo do Café Le Guide Complet du Café 咖啡完全指南

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