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A coffee-based drink made with espresso, hot milk, and steamed milk foam, from Italy. Creamy, with chocolate dusting and a balanced flavor.

A method of brewing very finely ground coffee, often with cardamom. Known for its strong, thick, and full-bodied taste.

Traditional Japanese powdered green tea, used in tea ceremonies. Vegetal, creamy with a slight bitterness and umami flavor.

Grown in the Darjeeling district of India, often referred to as the 'champagne of teas'. Has a musky, spicy, and fruity flavor.

An herbal tea made from peppermint leaves. Known for its refreshing, cooling, and slightly sweet taste.

Coffee that is brewed cold over 12–24 hours. Smooth, sweet, and less acidic compared to regular coffee.

From India, a spiced milk tea with a blend of black tea and fragrant spices. Rich, spicy, and often sweetened.

A type of Japanese green tea that is rolled and steamed. Grassy, with a hint of sweetness and a pleasant vegetal quality.

Popular in East Asia, made from unoxidized leaves. Can taste grassy, sweet, or seaweed-like depending on type.

A South American beverage made from the leaves of the mate plant. Earthy, robust, and often an acquired taste with stimulant properties.

An espresso drink diluted with hot water, popularized in America during World War II. Similar in strength to drip coffee but with different flavor.

South African herbal tea made from the leaves of the red bush plant. Earthy and sweet, with no caffeine.

Cold brew coffee infused with nitrogen gas. Creamy, smooth, with a frothy head similar to some beers.

A drink consisting of brewed coffee, grass-fed butter, and MCT or coconut oil. Rich, creamy, and energy-boosting with a buttery flavor.

Invented in Australia/New Zealand with espresso and microfoam (steamed velvety milk). Rich coffee taste with creamy texture.

Chinese tea that is partially oxidized. Varies from floral and light to rich and smoky.

A variant of a caffe latte that includes chocolate, typically in the form of sweet cocoa powder. Rich coffee taste with chocolatey undertones.

An espresso coffee drink with a small amount of milk, usually foamed. Strong espresso flavor with a dash of creamy milk.

An espresso-based dessert with a scoop of vanilla gelato or ice cream. Rich, creamy, and often balanced with the bitter espresso.

Beverage made from espresso and steamed milk, commonly enjoyed in Italy and around the world. Smooth, creamy, with mild coffee flavor.

A blend of several black teas, mostly Assam. Stronger than English Breakfast, malty flavor, often consumed with milk.

A type of fermented Chinese black tea. Earthy, smooth with a unique mustiness due to fermentation.

A black tea blend flavored with the oil of bergamot orange. Citrusy, floral, with a distinct flavor and aroma.

Espresso 'cut' with a small amount of warm milk to reduce its acidity. Balanced between the strength of espresso and the creaminess of milk.

A concentrated form of coffee served in shots, originated in Italy. Intense, rich, with a layer of crema on top.

Chinese tea scented with the aroma of jasmine blossoms. Delicate, slightly sweet, and highly fragrant.

An herbal infusion made from dried chamomile flowers. Mild, floral, with a soothing effect, commonly used to aid sleep.

Robust, full-bodied black tea blend usually from Assam, Ceylon, and Kenya. Traditionally enjoyed with milk and sugar.

The least processed tea from young leaves and buds. Light, delicate, and slightly sweet.