Food

14 Coffee Drinks To Break Your Coffee Rut

You have so many more options than your regular order.

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1. Ristretto

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To make a shot of ristretto, water is forced through the ground coffee just like the process of making espresso but more quickly. There's less caffeine compared to regular espresso but the same amount of coffee oils and flavor. It's short and sweet,: What's not to love?

2. Flat white

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The flat white is a pretty hip drink. It was developed in Australia and New Zealand in the 1980s and is slowly gaining traction stateside. It's made by pouring steamed milk from the bottom of a pitcher, aka "microfoam," over ristretto.

8. Vietnamese iced coffee

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In the 19th century, the French introduced coffee to the Vietnamese during their colonial occupation. Fresh milk was scarce, so they used sweetened condensed milk in local coffee and the cà phê đá, literally “ice coffee,” was born.

9. Café frappé

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Before the frappuccino, there was the Greek frappé: foam-covered iced coffee. It was invented accidentally when a Nestlé employee was serving their instant coffee mix at a fair, but couldn't find hot water. He improvised with cold water and ice, and the drink was a hit.

12. Affogato

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The final and most decadent evolution of the two former drinks, the affogato is ice cream or gelato with espresso, and sometimes coffee liqueur, on top. "Affogato al cafe" means "drowned in coffee" so can we be like, "LET'S GET AFFOGATO'D!"

14. Irish coffee

The classic cocktail is made of hot coffee, Irish whiskey, and sugar topped with thick cream. It was invented in the 1940s by a man named Joe Sheridan who added whiskey to coffee and served it to customers to warm up in the winter.

This post is not meant as an exhaustive glossary of coffee drinks. For a more complete understanding of coffee terminology, check out three of the best books ever written on the topic: Left Coast Roast, The Infinite Emotions of Coffee, and The Blue Bottle Craft of Coffee. Other great resources for news and city guides are Sprudge and the coffee posts Liz Clayton and Erin Meister write for Serious Eats.