A ‘mocha’ is just a latte with added chocolate powder or syrup, sometimes topped with whipped cream. If anything, this is a good entry level coffee – living in the worlds between the childlike hot chocolate and the adult café latte.

Possibly the most popular type of coffee in the world, a cappuccino consists of three layers (kind of like a cake). The first is a shot of espresso, then a shot of steamed milk, and finally the barista adds a layer of frothed, foamy milk. This final layer can also be topped with chocolate shavings or powder.

The two most Kiwi coffees available are the long black and the flat white – as both originated in New Zealand and Australia. For a flat white, the steamed milk from the bottom of the jug (which is usually not so frothy, but rather creamy) is poured over a shot of espresso. It is now popular among mums and dads at school fetes who are desperately trying to stay awake.

To make an espresso, shoot boiling water under high pressure through finely ground coffee beans and then pour into a tiny mug. Sounds simple right? Well, it’s surprisingly difficult to master. Espressos are the purest coffee experience you can get, and while they’re not for everyone, it can be a truly singular drinking experience when you find a good brew.

A fairly popular option for coffee drinkers, a latte consists steamed (or scalded) milk and a single shot of coffee. It is usually quite frothy, and you’ll occasionally encounter cafes that don’t understand the difference between this and a flat white.

A macchiato is a shot of espresso that is then topped off with foamed milk dashed directly into the cup. Although it may sound similar to a cappuccino, it’s usually stronger as there’s no steamed milk added and it’s also smaller, usually served in an espresso-sized cup.

Dalgona coffee is a beverage made by whipping equal proportions of instant coffee powder, sugar, and hot water until it becomes creamy and then adding it to cold or hot milk.

Ground coffee beans are left to steep in either hot or cold water, then filtered out, leaving the liquid behind. The result is less harsh and bitter than espresso, but less watery than an Americano, and can be drunk black or with milk.

A Vienna is made by mixing two shots of strong espresso, and then adding whipped cream as a substitute for milk and sugar. The Vienna melds the strong flavours of a straight espresso, with the smoothness of sugary cream.

The breve provides a decadent twist on the average espresso adding steamed half-and-half to create a rich and creamy texture.

The mocha is considered to be like a coffee and hot chocolate hybrid. The chocolate powder or syrup gives it a rich and creamy flavor and cuts the acidity of the espresso.

The cortado takes the macchiato one step further by evenly balancing the espresso with warm milk in order to reduce the acidity.