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Types of coffee you can find in the world

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It is estimated that humans, worldwide, consume around 400 billion cups of coffee in a year. Behind oil, coffee is the second most traded product on the planet. At this point, it could be said that it is the universal drink. Therefore, there are also different types of coffee and forms of preparation.

There are several types of coffee and their benefits are varied, but what makes this infusion so special are its stimulating properties. For this reason, it is a great ally both for early risers, and for those who need to be awake for much of the night.

While its origin is diffuse, it is believed to be native to Africa, specifically in the area, of what is now known as Ethiopia. Currently, the main exporters of coffee beans are in Latin America, Asia and Africa, with countries such as Brazil, Vietnam and Colombia, as the top 3 producers worldwide.

For this reason, there are several types of coffee that can be found in the world, so it is worth knowing, the main trends of this extremely popular drink.

Among the types of coffee according to the preparation that exist and where many of them are considered the best in the world, we have the following.

Different types of coffee


For many, it is the best coffee in the world. this Italian infusion stands out for its strong black color and the characteristic aroma it emanates. In order for the boiled water to take all the correct flavor, it is essential that the grinding is very fine.

The Espresso it is the basis of most drinks of this type and can be taken alone or, if the consumer wishes, it is possible to add some sweetener or honey without any problems.

This coffee is divided into subtypes, such as the single, double, the short and, finally, the “ristretto”. The differences are in the number of grams per milliliter of water and in the machines in which they are processed.

Moreover, it is one of the types of coffees easy to prepare and brings many health benefits. The end result is a classic coffee with a great taste.

Cappuccino Coffee

Also of Italian origin, this type of coffee took great popularity during the nineties. Its name refers to the color of habit worn by Capuchin monks. For many others, it is the best coffee in the world. It is composed of a espresso base, steamed milk and milk foam, in 3 exactly equal parts.

To make it even more appetizing, many bars and restaurants usually put grated chocolate, cocoa or cinnamon. In turn, there are some variations of cappuccino, such as cold or made with fat-free milk.

To prepare this type of coffee, which is one of the most chosen today, it is necessary to activate the steam outlet in the milk, until it goes up and becomes a swirl of foam. This has to continue, until it reaches at least 65 ºC.

American Coffee

Here we have a coffee originating in Italy, during the Second World War, where experts (called baristas), wanted to imitate the shape and flavor of the so-called “filter coffee”.

That type of coffee, it was customary to prepare for the soldiers of the United States, during the war. It is another type of coffee easy to prepare, since it is only an espresso, to which only an additional cup of hot water is added.

The American differs from espresso, in that it has less caffeine, since it is prepared using steam instead of water.

Latte Coffee

This type of coffee, refers to a short espresso or shot, which is mixed with three parts of vapoured milk and, if the consumer deems it necessary, sugar to taste.

Latte coffee is also native to Italy and by the “latte”, refers to the milk that this infusion carries in its preparation.

For its elaboration, an espresso machine and an air valve are necessary, to be able to cream the milk at the right point.

At present, coffee shops shine more and more, in the decoration of the latte coffee, with sophisticated designs in its foam.

Coffee with milk

Although for many it is the same as latte coffee, the reality is that they are not the same.  Latte is a detachment from the original version and is much easier to prepare.

The differences are in the elaboration, since it is the same measures are not used of coffee, water and milk. In this sense, the same proportion of milk and coffee is used.

For this reason, its texture is different from that of the latte, especially in those cases, in which the milk is only heated and mixed with water and coffee.

It is one of the most popular types of coffee and is often found in any coffee shop around the world.

Mocachino Coffee

This infusion is perfect for all lovers of coffee and chocolate. Often, it is confused with cappuccino, but reality indicates that they are quite different.

The characteristic ingredient of the two, is very different, since the mocachino has chocolate powder or syrup syrup.

It is a sparkling coffee (that’s why its confusion with cappuccino), and even some coffee shops, replace milk with milk cream, giving it a greater texture and a much more intense flavor.

The simplest way to prepare it is to mix the freshly brewed espresso coffee with half a cup of milk (if possible, evaporated) and, at least, two tablespoons of cocoa or chocolate powder. Then, it is taken back to the fire for a few seconds, until it is very creamy.

Macchiato Coffee

This infusion, also native to Italy, is prepared in layers. This is the reason why, it is always served in a glass or glass glass, so that both parts are well differentiated. It is considered by other lovers of this drink, as the best coffee in the world.

It has several versions and each country or region, has its particularities when preparing it, but the most classic way is with espresso, caramel and steamed milk.  In the latter ingredient, some prefer foamed milk or milk cream.

To make it, you have to pour first the hot milk, then the foam and, finally, the coffee, taking care that each of the ingredients floats on the other.

The name refers to the idea of staining the espresso with milk and the key is, precisely, in the different densities of the components, so that the division in the layers is clearly noticeable.


About Lela M Altman

Lela M. Altman is a distinguished biochemist dedicated to unraveling the intricacies of life at the molecular level. With a robust background in molecular biology and genetics, she has contributed significantly to our understanding of key cellular processes. Her groundbreaking research spans diverse areas, from DNA replication mechanisms to protein folding dynamics. Dr. Altman's work has led to innovative treatments for various diseases and shed light on the origins of life itself. Her unwavering commitment to scientific exploration has earned her accolades and respect in the scientific community, solidifying her status as a trailblazing figure in the field of biochemistry.

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