20+ Types of Coffee Every Coffee Lover Should Know (2026 Guide)
The UAE has one of the most diverse coffee cultures in the world — from traditional qahwa at a majlis to single-origin pour overs in Dubai's specialty cafés. Whether you're discovering different coffee drinks for the first time or exploring every variety of coffee, this guide covers all kinds of coffee drinks — 20+ types with ratios, caffeine levels, and the best beans for each style.
Quick Comparison: 20+ Types of Coffee
| Coffee Type | Coffee (g) | Grind | Espresso Base | Milk / Water Added | Total Volume | Ratio | Caffeine | Calories | Best For | Best Bean |
|---|---|---|---|---|---|---|---|---|---|---|
| Espresso | 14–18g | Extra fine | 30ml (single) / 60ml (double) | — | 30–60ml | 1:2 | 60–80mg | ~10kcal | Pure coffee intensity | Organica Espresso Roast; Intenso Capsules |
| Ristretto | 14–18g | Extra fine | — | — | 18–27ml | 1:1–1:1.5 | 50–70mg | ~5kcal | Maximum concentration | Colombian 100%; Charles' Private Stock |
| Lungo | 14–18g | Extra fine | — | — | 54–72ml | 1:3–1:4 | 70–90mg | ~10kcal | Longer espresso drink | Costa Rican Cielo Alto; Colombian 100% |
| Americano | 14–18g | Extra fine | 60ml | 120–180ml hot water | 180–240ml | 1:2–1:3 | 60–120mg | ~10kcal | Drip-style, no filter needed | Eh!Mericano; Cremoso Capsules |
| Macchiato | 14–18g | Extra fine | 60ml | 10–15ml foam | ~75ml | 4:1 (espresso:foam) | 60–80mg | ~15kcal | Bold with a touch of milk | Charles' Private Stock; Caramel Royale |
| Cortado | 14–18g | Extra fine | 60ml | 60ml warm milk | ~120ml | 1:1 | 60–80mg | ~40kcal | Balanced, not too milky | Caramel Royale; Hazelnut Vanilla |
| Cappuccino | 14–18g | Extra fine | 60ml | 60ml milk + 60ml foam | 150–180ml | 1:1:1 | 60–80mg | 80–120kcal | Classic creamy morning | Organica Rainforest Alliance; Cinnamon Bun |
| Latte | 14–18g | Extra fine | 60ml | 140–240ml steamed milk | 200–300ml | 1:3–1:4 | 60–120mg | 120–200kcal | Smooth and approachable | French Vanilla; Caramel Royale; Hazelnut Vanilla |
| Flat White | 14–18g | Extra fine | 60ml ristretto | 90–100ml microfoam | 150–160ml | 1:2–1:2.5 | 120–130mg | ~120kcal | Strong but velvety | Charles' Private Stock; Organica Espresso Roast |
| Mocha | 14–18g | Extra fine | 60ml | 100–120ml milk + 30ml chocolate | ~200–250ml | — | 60–80mg | 200–350kcal | Indulgent, chocolatey | Bavarian Chocolate; Chocolate Truffle Capsules |
| Affogato | 14–18g | Extra fine | 60ml | ~80g ice cream | — | 1 shot : 1 scoop | 60–80mg | ~150kcal | Dessert coffee | Organica Espresso Roast; Intenso Capsules |
| Espresso Tonic | 14–18g | Extra fine | 60ml | 100–150ml tonic water | ~200ml | — | 60–80mg | ~15kcal | Bright, effervescent, no milk | Costa Rican Cielo Alto; Colombian 100% |
| Arabic Coffee (Qahwa) | 7–10g | Medium-coarse | — | — | 60–90ml/cup | 1 tbsp/240ml | 30–50mg | ~5kcal | Cultural, aromatic, spiced | Colombian 100% (light roast) |
| Turkish Coffee | 7–10g | Powder fine | — | — | 60–70ml/cup | 7–10g/60–70ml | 40–60mg | ~5kcal | Rich, thick, unfiltered | Charles' Private Stock; Organica Rainforest Alliance |
| Drip / Filter | 30g | Medium | — | 450–510ml water | 240ml/cup | 1:15–1:17 | 80–120mg | ~5kcal | Everyday, high volume | Colombian 100%; French Vanilla; Caramel Royale |
| Pour Over | 20g | Medium-fine | — | 300–340ml water | 300–340ml | 1:15–1:17 | 80–120mg | ~5kcal | Origin flavours, nuanced | Costa Rican Cielo Alto; Rainforest Alliance Hazelnut Vanilla |
| French Press | 30g | Coarse | — | 360–450ml water | 360–450ml | 1:12–1:15 | 80–100mg | ~5kcal | Full-bodied, rich texture | Organica Rainforest Alliance; Caramel Royale |
| AeroPress | 17g | Medium-fine | — | 200–220ml water | 200–220ml | 1:6–1:12 | 50–70mg | ~5kcal | Low-acid, travel-friendly | Colombian 100%; Costa Rican Cielo Alto |
| Moka Pot | 15–20g | Fine | — | 150–200ml water | ~150ml | ~1:8–1:10 | 60–130mg | ~10kcal | Strong, stovetop espresso | Charles' Private Stock; Caramel Royale |
| Cold Brew | 100g | Coarse | — | 400–800ml cold water | 240ml/serve | 1:4–1:8 | 100–200mg | ~5kcal | Smooth, low-acid, refreshing | Organica Rainforest Alliance; Caramel Royale |
| Nitro Cold Brew | 100g | Coarse | — | Nitrogen infused | 240ml/serve | 1:4 base | 200–300mg | ~5kcal | Creamy, no sugar needed | Organica Rainforest Alliance; Canadian Maple |
| Iced Coffee | 20g | Medium | — | 200–240ml hot water + ice | ~300ml | 1:10–1:12 | 60–120mg | ~10kcal | Quick cold coffee | French Vanilla; Caramel Royale; Raspberry Chocolate |
| Dalgona | 2 tbsp instant | Instant | — | 200–250ml milk | ~300ml | 1:1:1 (coffee:sugar:water) | 60–80mg | 150–180kcal | Whipped, visual, at-home | Decaf Swiss Water Process; Decaf Crème Brûlée |
| Decaf | Same as method | Same as method | — | Same as method | Same | Same | 2–5mg | Same | Caffeine-free enjoyment | Decaf Swiss Water Process; Decaf Bavarian Chocolate; Decaffeinato Capsules |
A Quick Note on Coffee Beans: Arabica vs Robusta
The two main commercial coffee species are Arabica and Robusta. Arabica grows at higher altitudes, has a smoother, more complex flavour with natural sweetness, and contains less caffeine. Robusta is hardier, more bitter, higher in caffeine, and commonly used in instant coffee and cheaper espresso blends. At Zavida, only 100% Arabica beans are used — because flavour comes first.
The three main types of coffee roasts — light, medium, and dark — determine how much of the bean's origin character comes through in the cup, with lighter roasts preserving more of the bean's natural flavour and darker roasts emphasising the roast itself.
A note on decaf: Decaf is a bean choice, not a brewing method — any drink in this guide can be made decaf. The best decaf uses the Swiss Water Process, a chemical-free method that removes 99.9% of caffeine while preserving the original flavour. Zavida's decaf range uses Swiss Water Process.
→
Espresso-Based Coffee Drinks
There are several types of espresso drinks, all built on the same pressurised base. What changes is the ratio, the milk, and the technique — and those differences define each drink entirely.
Espresso — The Foundation of Modern Coffee
Espresso is coffee brewed under pressure. Hot water is forced through finely ground coffee at 9 bars, producing a 30ml single or 60ml double shot topped with crema — a thick, reddish-brown foam formed by CO2 released from freshly roasted beans. A thick, persistent crema signals fresh coffee and good technique.
Espresso is not a roast level. Light, medium, or dark roast can all be pulled as espresso. What defines it is the method: pressure, fine grind, 25–30 seconds. A double shot served on its own is called a doppio — the standard base for every espresso drink on the menu.
| Ratio | 1:2 — 18g coffee → 36ml espresso |
| Extraction | 25–30 seconds |
| Caffeine | ~60–80mg (double shot) |
| Calories | ~10kcal |
| Grind | Extra fine |
| Roast level | Medium-dark |
What coffee works best: Medium to medium-dark 100% Arabica
- Organica Espresso Roast
- Organica Dark Roast
- Eh!Mericano Whole Bean
- 100% Colombian Coffee
- Intenso Coffee Capsules
or
Ristretto — The Sweetest Shot
A ristretto coffee is a restricted espresso — same grounds, half the water. The shorter extraction pulls the sweeter compounds first and leaves the harsher ones behind. The result is syrupy, sweet, and intensely concentrated. Most specialty cafés use a double ristretto as the base for flat whites and cortados — it stays sweet rather than turning bitter when diluted.
| Ratio | 1:1 — 18g coffee → 18ml espresso |
| Extraction | ~15–20 seconds |
| Caffeine | ~50–70mg |
| Calories | ~5kcal |
| Grind | Extra fine |
| Roast level | Medium |
What coffee works best: Medium 100% Arabica with natural sweetness.
Try 100% Colombian , Charles' Private Stock or Costa Rican Coffee.
Lungo — The Long Shot
A lungo uses the same grounds as espresso but pulls more water through over a longer extraction. The result is larger, slightly more bitter, with a lighter body and more pronounced roast character. Popular in Italy and increasingly common in UAE specialty cafés.
| Ratio | 1:3 to 1:4 — 18g coffee → 54–72ml |
| Extraction | ~35–45 seconds |
| Caffeine | ~70–90mg |
| Calories | ~10kcal |
| Grind | Extra fine |
| Roast level | Light to medium |
What coffee works best: Light to medium 100% Arabica — the longer extraction opens up floral and fruity notes. Try Costa Rican Cielo Alto or Colombian 100%.
Americano
Espresso diluted with hot water. Same espresso character, lower intensity. One of the most popular all-day drinks in UAE cafés — ordered hot or iced. The name comes from American soldiers in WWII Italy who diluted espresso to approximate the drip coffee they were used to at home. Use water at 85–90°C, not boiling — boiling water scorches the crema and adds bitterness.
| Ratio | 1:2–1:3 — 60ml espresso + 120–180ml hot water |
| Caffeine | ~60–120mg |
| Calories | ~10kcal |
| Grind | Extra fine |
| Roast level | Medium |
What coffee works best: Medium 100% Arabica. Try Eh!Mericano — named for it. For capsules: Cremoso.
Macchiato
Macchiato means "stained" in Italian — espresso stained with a small amount of milk or foam. Two styles: espresso macchiato (shot + dollop of foam) and latte macchiato (steamed milk with espresso poured through, creating visible layers).
The caramel macchiato — espresso, vanilla syrup, steamed milk, and caramel drizzle — is a popular café variation of the latte macchiato.
| Espresso macchiato | 60ml espresso + 10–15ml foam |
| Latte macchiato | 150ml steamed milk + 30ml espresso |
| Caffeine | ~60–80mg |
| Calories | ~15kcal |
| Grind | Extra fine |
| Roast level | Medium-dark |
What coffee works best: Bold, medium-dark 100% Arabica with caramel or chocolate notes. Try English Toffee, Bavarian Chocolate, or Caramel Royale.
Cortado — Balanced by Design
Cortar means "to cut" in Spanish. Equal parts espresso and warm milk — the milk cuts the acidity without diluting the coffee. No thick foam, no layers. Just a clean, balanced 120ml drink. Smaller than a flat white, less milk than a latte, more balanced than a macchiato.
The iced cortado — equal parts espresso and cold milk over ice — has become a regular order in UAE specialty cafés, particularly through summer.
| Ratio | 1:1 — 60ml espresso : 60ml warm milk |
| Total volume | ~120ml |
| Caffeine | ~60–80mg |
| Calories | ~40kcal |
| Grind | Extra fine |
| Roast level | Medium-dark |
What coffee works best: Medium-dark 100% Arabica with chocolate or caramel notes. Try 100% Colombian, Organica Espresso Roast or Hazelnut Vanilla.
Cappuccino
Equal parts espresso, steamed milk, and milk foam. The thick foam creates a creamy, velvety texture with a strong espresso backbone. Traditionally a morning drink in Italy — never ordered after 11am. Served unsweetened; the steamed milk provides natural sweetness. Finished with a dusting of cocoa powder or cinnamon.
| Ratio | 1:1:1 — 60ml espresso : 60ml milk : 60ml foam |
| Total volume | ~150–180ml |
| Caffeine | ~60–80mg |
| Calories | ~80–120kcal (whole milk) |
| Grind | Extra fine |
| Roast level | Medium |
What coffee works best: Medium 100% Arabica. Try Organica Rainforest Alliance or Cinnamon Bun for a naturally spiced twist. For capsules: Hazelnut Vanilla Espresso Capsules.
Latte — The World's Most Popular Coffee Drink
Caffè latte means "milk coffee." A double espresso with a generous pour of steamed milk and a thin microfoam layer on top. The high milk ratio softens bitterness — making it the most approachable espresso drink for new coffee drinkers and the canvas for latte art. Oat milk has become the dominant alternative in UAE specialty cafés — it steams well and has a natural sweetness that complements Arabica.
| Ratio | 1:3–1:4 — 60ml espresso : 140–240ml steamed milk |
| Total volume | ~200–300ml |
| Caffeine | ~60–120mg |
| Calories | ~120–200kcal (whole milk) |
| Grind | Extra fine |
| Roast level | Medium |
What coffee works best: Medium 100% Arabica.
In most cafes, caramel lattes, mocha lattes, and vanilla lattes are espresso and steamed milk, typically flavoured with syrup. To make one at home without the syrup, start with a flavoured coffee instead:
- Mocha latte →
Bavarian Chocolate orChocolate Truffle capsules - Vanilla latte →
French Vanilla orFrench Vanilla capsules - Caramel latte →
Caramel Royale orHazelnut Vanilla capsules
Flat White
Born in Australia and New Zealand in the 1980s. Looks like a small latte — drinks completely differently. Built on a double ristretto base with velvety microfoam and no thick foam layer. Stronger espresso character than a latte, silkier texture than a cappuccino, slightly larger than a cortado. The ristretto base matters: it pulls sweeter, more concentrated espresso — at this milk volume, that's the difference between bold-and-sweet versus thin-and-bitter.
| Ratio | 1:2–1:2.5 — 60ml ristretto : 90–100ml microfoam |
| Total volume | ~150–160ml |
| Caffeine | ~120–130mg |
| Calories | ~120kcal (whole milk) |
| Grind | Extra fine |
| Roast level | Medium-dark |
What coffee works best: Medium-dark 100% Arabica with body and natural sweetness. Try Organica Rainforest Alliance or Organica Espresso Roast. For capsules: Intenso.
Mocha — Coffee Meets Chocolate
Espresso, steamed milk, and chocolate — cocoa powder, chocolate syrup, or melted chocolate. Named after the port city of Mocha in Yemen, one of the world's earliest coffee trading hubs, where beans were noted for their natural chocolate undertones. Dark chocolate sauce lets the espresso character come through. Milk chocolate is sweeter and more dessert-like. Cocoa powder is the traditional Italian approach — less sweet, more intense.
| Ratio | 60ml espresso + 30ml chocolate + 100–120ml steamed milk |
| Total volume | ~200–250ml |
| Caffeine | ~60–80mg |
| Calories | ~200–350kcal |
| Grind | Extra fine |
| Roast level | Medium-dark |
What coffee works best: Medium-dark 100% Arabica with natural chocolate notes. Try Bavarian Chocolate, Chocolate Fudge Brownie, or Raspberry Chocolate. For capsules: Chocolate Truffle Espresso Capsules.
Affogato — Dessert in a Glass
Affogato means "drowned" in Italian — vanilla ice cream drowned in a hot espresso shot. Hot and cold, bitter and sweet, all in one small glass. Pull the shot fresh and pour it directly over the ice cream. Serve within 60 seconds. Vanilla gelato is traditional — salted caramel, pistachio, and hazelnut also work beautifully.
| Ratio | 60ml espresso over ~80g vanilla ice cream |
| Caffeine | ~60–80mg |
| Calories | ~150kcal |
| Grind | Extra fine |
| Roast level | Dark to medium-dark |
What coffee works best: Bold, dark to medium-dark 100% Arabica. Try Organica Espresso Roast or Eh!Mericano. For capsules: Intenso.
Espresso Tonic — The Unexpected Pairing
Espresso over tonic water and ice. It sounds wrong. It tastes surprisingly right. The bitterness of the espresso and the quinine of the tonic cancel each other out, leaving a bright, citrusy, effervescent finish. No milk, no sugar. One of the fastest-growing specialty orders in UAE cafés. Pour the tonic first, then slowly pour the espresso over the back of a spoon. Serve immediately — the carbonation fades fast.
| Ratio | 60ml espresso over 100–150ml chilled tonic water |
| Total volume | ~200ml |
| Caffeine | ~60–80mg |
| Calories | ~15kcal |
| Grind | Extra fine |
| Roast level | Light to medium |
What coffee works best: Light to medium 100% Arabica with citrus or fruit notes. Try Costa Rican Cielo Alto or Colombian 100%.
Sunset Coffee — Espresso Meets Orange Juice
Espresso poured slowly over chilled orange juice and ice. No milk, no syrup. The espresso floats briefly on the juice before blending, creating a layered gradient. Sharp, citrusy, and bitter — a café trend that spread quickly across UAE and GCC specialty coffee shops.
Pour the juice first, add ice, then pour the espresso slowly over the back of a spoon to preserve the layers. Serve immediately.
| Ratio | 60ml espresso over 100–150ml chilled orange juice |
| Total volume | ~200ml |
| Caffeine | ~60–80mg |
| Calories | ~70–90kcal |
| Grind | Extra fine |
| Roast level | Light to medium |
What coffee works best: Light to medium 100% Arabica with citrus or fruit notes. Try
Traditional and Cultural Coffee
Some of the world's most important coffee traditions predate the espresso machine by centuries. In the UAE and across the GCC, these are not just beverages — they are expressions of hospitality, identity, and heritage.
Arabic Coffee (Qahwa) — The Coffee of Gulf Hospitality
Arabic coffee, known as qahwa, is central to Emirati and Gulf hospitality. Made from lightly roasted beans brewed with cardamom, saffron, cloves, and rose water. Served in small handleless cups (finjan) from a long-spouted pot (dallah), always with dates. Light golden in colour, no bitterness, no milk, no sugar.
Offering qahwa to a guest is a gesture of welcome. The host pours from the right and refills continuously until the guest signals they are done by gently shaking the cup from side to side. UAE qahwa tends to be lighter and more floral; Saudi versions are spiced more heavily with cardamom and ginger.
| Ratio | 1 tbsp ground coffee per 240ml water + ½ tsp cardamom |
| Serving size | 60–90ml per cup |
| Caffeine | ~30–50mg |
| Calories | ~5kcal |
| Roast level | Light (green or yellow roast) |
What coffee works best: Lightly roasted 100% Arabica. Try Colombian 100% at a lighter brew strength.
→ How to make Emirati Coffee at home?
Turkish Coffee — Thick, Unfiltered, Unmistakable
Powder-fine coffee grounds simmered in a small copper pot (cezve), poured unfiltered into a small cup where the grounds settle at the bottom. Thick, rich, and intensely aromatic. Recognised by UNESCO as an Intangible Cultural Heritage in 2013. The golden rule: do not drink the last sip.
Sugar is added before simmering — not after. Ordered by sweetness: sade (none), az şekerli (a little), orta (medium), çok şekerli (very sweet). Never boil — bring slowly to a foam twice for the thick, layered texture that defines a well-made cup.
| Ratio | 7–10g powder-fine coffee per 60–70ml cold water |
| Caffeine | ~40–60mg |
| Calories | ~5kcal |
| Grind | Powder fine |
| Roast level | Medium-dark |
What coffee works best: Medium-dark 100% Arabica ground to a powder. Try Charles' Private Stock or Organica Rainforest Alliance.
→ Arabic Coffee vs Turkish Coffee: What's the Difference?
Brewed and Filter Coffee
Filter and brewed coffees extract flavour through gravity or immersion rather than pressure — producing cleaner, more nuanced cups that highlight the origin character of the bean.
Drip / Filter Coffee — The World's Most Consumed Cup
Hot water passes through a paper or metal filter containing medium-ground coffee, dripping into a carafe below. Clean, consistent, and reliable. Paper filters remove coffee oils for a cleaner cup; metal filters let oils through for a fuller body. In the UAE, use filtered or bottled water — tap water is heavily chlorinated and noticeably affects flavour.
| Ratio | 1:15–1:17 — 30g coffee → 450–510ml water |
| Brew temp | 90–96°C |
| Caffeine | ~80–120mg per cup |
| Calories | ~5kcal |
| Grind | Medium |
| Roast level | Medium |
What coffee works best: Medium 100% Arabica. Try Colombian 100%, French Vanilla, or Caramel Royale.
Pour Over — Precision in Every Pour
The most controlled way to brew filter coffee. Hot water poured slowly over ground coffee in a filter, dripping into a cup below. No automation, no pressure — just water, coffee, gravity, and technique. The result is a clean, bright, nuanced cup that highlights origin character better than almost any other method.
The first pour (the bloom) saturates the grounds and releases trapped CO2 — you'll see the coffee bed bubble and expand. This signals fresh beans. Popular brewers: Hario V60 (high clarity), Chemex (exceptionally clean cup), Kalita Wave (more forgiving, good for beginners).
| Ratio | 1:15–1:17 — 20g coffee → 300–340ml water |
| Brew temp | 92–96°C |
| Caffeine | ~80–120mg |
| Calories | ~5kcal |
| Grind | Medium-fine |
| Roast level | Light to medium |
What coffee works best: Light to medium single-origin 100% Arabica. Try Costa Rican Cielo Alto or Hazelnut Vanilla.
→ How to Brew Pour Over / V60 Coffee
French Press — Full Body, No Filter
Coarse grounds steep directly in hot water for 4 minutes, then a metal mesh plunger separates the grounds from the liquid. No paper filter — the natural oils stay in the cup, giving a full-bodied, rich, textured brew. Press slowly and pour immediately — leaving it to sit after pressing causes over-extraction and bitterness. Coarse grind only: fine or medium grind passes through the mesh and ruins the cup.
| Ratio | 1:12–1:15 — 30g coffee → 360–450ml water |
| Steep time | 4 minutes |
| Brew temp | 93–96°C |
| Caffeine | ~80–100mg |
| Calories | ~5kcal |
| Grind | Coarse |
| Roast level | Medium-dark |
What coffee works best: Medium-dark 100% Arabica with good body. Try Organica Rainforest Alliance or Caramel Royale.
AeroPress — The Most Versatile Brewer You Can Own
Invented in 2005, the AeroPress brews in under 2 minutes and produces a smooth, low-acid cup that sits somewhere between espresso and filter coffee. Compact, nearly indestructible, and forgiving enough for beginners while offering enough variables to keep experts experimenting. Ideal for the UAE — no electricity beyond boiling water, and the lower brew temperature makes it less sensitive to the region's mineral-heavy tap water.
| Ratio | 1:6–1:12 — 17g coffee → 200–220ml water |
| Brew temp | 85–95°C |
| Press time | 20–40 seconds |
| Caffeine | ~50–70mg |
| Calories | ~5kcal |
| Grind | Medium-fine |
| Roast level | Light to medium |
What coffee works best: Medium-fine 100% Arabica. Try Colombian 100% or Costa Rican Cielo Alto.
Moka Pot — Stovetop Espresso, Italian Soul
Invented by Alfonso Bialetti in 1933 — the iconic octagonal aluminium design is in the permanent collection of MoMA New York. Steam pressure builds in the sealed lower chamber, forcing hot water up through fine coffee grounds into the upper chamber. Strong, concentrated, intensely aromatic. Not technically espresso (1–2 bars vs 9 bars), but espresso's stovetop cousin.
Key rules: don't tamp the grounds, use low to medium heat only, keep water below the safety valve, and remove from heat the moment you hear the gurgling sound.
| Ratio | 15–20g coffee per 150–200ml water |
| Caffeine | ~60–130mg |
| Calories | ~10kcal |
| Grind | Fine (not as fine as espresso) |
| Roast level | Medium to medium-dark |
What coffee works best: Medium to medium-dark 100% Arabica. Try Charles' Private Stock or Caramel Royale.
Cold Coffee
Cold coffee has grown from a niche category to a mainstream staple.
Cold Brew — Smooth, Strong, Built for the UAE Climate
Cold brew is not iced coffee. It is never heated. Coarse grounds steep in cold water for 12–24 hours, then the grounds are filtered out, leaving a smooth, naturally sweet, low-acid concentrate. No heat means no bitterness. A weekly batch brewed Sunday evening is ready by Monday morning and lasts the full week — one of the most practical home coffee formats for the UAE.
| Ratio (concentrate) | 1:4 — 100g coffee → 400ml cold water |
| Ratio (ready-to-drink) | 1:8 — 100g coffee → 800ml cold water |
| Steep time | 12–24 hours in the fridge |
| Caffeine | ~100–200mg per serving |
| Calories | ~5kcal |
| Grind | Coarse |
| Roast level | Medium-dark |
What coffee works best: Medium-dark 100% Arabica. Try Zavida's Organica Rainforest Alliance or Caramel Royale.
Nitro Cold Brew — Cold Brew, Charged with Nitrogen
Cold brew concentrate infused with nitrogen gas under pressure — the same process that gives Guinness its creamy texture. Poured from a tap or pressurised can, it produces a thick, velvety head of foam. No ice, no milk, no sugar — and yet it tastes creamy and naturally sweet. Nitrogen bubbles are far smaller than CO2 bubbles; they coat the palate differently, creating a mouthfeel the brain interprets as sweetness and richness.
| Base ratio | 1:4 cold brew concentrate, nitrogen-infused |
| Serving size | ~150–200ml |
| Caffeine | ~200–300mg — highest of any drink in this guide |
| Calories | ~5kcal |
| Roast level | Medium-dark |
What coffee works best: Medium-dark 100% Arabica with chocolate or caramel notes. Try Organica Rainforest Alliance or Canadian Maple.
Iced Coffee — The Quick Cold Cup
Coffee brewed hot by any method then poured directly over ice. Quick, accessible, widely available. The key difference from cold brew: heat is involved, which means more acidity and bitterness are extracted. Brew slightly stronger than usual — the ice will dilute as it melts.
The most common types of iced coffee include iced Americano, iced latte, and iced cappuccino — each built on espresso rather than drip coffee, and served over ice.
| Ratio | 20g coffee → 200–240ml hot water, poured over ice |
| Total volume | ~300ml |
| Caffeine | ~60–120mg |
| Calories | ~10kcal |
| Roast level | Medium |
What coffee works best: Medium 100% Arabica. Try French Vanilla, Caramel Royale, or Raspberry Chocolate.
Dalgona Coffee — The Drink That Stopped the Internet
In early 2020, a whipped instant coffee drink from South Korea became one of the most replicated food trends in internet history. Made by whipping equal parts instant coffee, sugar, and hot water into a thick, glossy foam, then spooning it over cold or hot milk. Visually striking, easy to make at home. Traditional dalgona requires instant coffee — the high soluble content is what allows it to whip into a stable foam.
| Ratio | 2 tbsp instant coffee + 2 tbsp sugar + 2 tbsp hot water, whipped until thick |
| Serve over | 200–250ml cold or hot milk |
| Caffeine | ~60–80mg |
| Calories | ~150–180kcal with whole milk |
| Roast level | Medium (instant) |
What coffee works best: A quality Arabica-based instant.
How to Choose the Right Coffee for You
- Want strong coffee types with maximum intensity? → Espresso, ristretto, macchiato, or flat white
- Looking for the best type of coffee to start with? →Latte or cappuccino — milk softens the espresso and makes it approachable
- Prefer smooth and milky? → Latte, cappuccino, cortado, or mocha
- Want low-acid and refreshing? → Cold brew or nitro cold brew
- Enjoy exploring origin flavours? → Pour over, AeroPress, or French press
- Looking for a cultural experience? → Arabic coffee (qahwa) or Turkish coffee
- Want strong coffee at home without a machine? → Moka pot or French press
- Sensitive to caffeine? → Decaf — without compromise on taste
- Want something indulgent? → Mocha or affogato
Frequently Asked Questions
What is the strongest type of coffee?
Nitro cold brew and cold brew concentrate have the highest total caffeine per serving. Espresso has the highest caffeine concentration per millilitre, but a standard shot is only 30ml. Ristretto is the most concentrated by volume.
What is the smoothest type of coffee?
Cold brew — low acidity and naturally sweet. Nitro cold brew takes this further with its creamy, nitrogen-infused texture.
What is the difference between espresso and Americano?
Espresso is a concentrated 30–60ml shot brewed under pressure. An Americano is that same espresso diluted with hot water to produce a larger, milder drink (150–240ml).
What is the difference between a lungo and an Americano?
A lungo pulls more water through the grounds under pressure — the extra water is part of the extraction. An Americano pulls a normal espresso shot then adds hot water after. Lungo tends to be more bitter; Americano is smoother and more diluted.
What is the difference between a cortado and a macchiato?
A macchiato is an espresso with just a small dollop of milk foam — the coffee dominates. A cortado uses equal parts espresso and warm milk (1:1), actively cutting the acidity for a smoother, more balanced drink.
What is black coffee?
Any coffee served without milk, cream, or sugar. Espresso, Americano, drip coffee, pour over, French press, and cold brew are all black coffees when served plain. In UAE cafés, ordering 'a black coffee' will typically get you an Americano or drip filter coffee — two of the most common kinds of black coffee ordered daily.
What is Arabic coffee (qahwa) made of?
Lightly roasted coffee beans brewed with cardamom, saffron, cloves, and rose water. Served without milk or sugar in small handleless cups. Golden colour, mild caffeine, aromatic and spiced with no bitterness.
What is Turkish coffee and how is it made?
Powder-fine ground coffee simmered in a small pot called a cezve, often with sugar added during brewing. Poured unfiltered — grounds settle at the bottom. Thick, rich, and intense. UNESCO Intangible Cultural Heritage since 2013.
What is the difference between cold brew and iced coffee?
Cold brew is brewed cold over 12–24 hours — smooth and low-acid. Iced coffee is brewed hot then poured over ice — quicker but brighter and more acidic. Cold brew is generally smoother and stronger.
What is a ristretto?
A short espresso made with the same grounds but half the water. Sweeter, more concentrated, and less bitter than a standard shot. Often the base for flat whites in specialty cafés.
What coffee has the least caffeine?
Decaf — approximately 2–5mg per cup. Among regular coffees, qahwa and Turkish coffee are lowest (30–60mg per small cup).
What type of coffee is best for beginners?
A latte or cappuccino — the milk softens the bitterness of espresso and makes the flavour more approachable. For no-milk drinkers, a pour over or drip coffee with a light-to-medium roast is smooth and easy to enjoy.
What coffee is best for the UAE climate?
Cold brew and nitro cold brew — refreshing, low-acid, and can be prepared in advance. Arabic coffee (qahwa) is also traditionally served at room temperature and is a culturally fitting choice year-round.
What are the most popular coffee names in the UAE?
The most ordered coffee names in UAE cafés are espresso, Americano, latte, cappuccino, flat white, and cold brew. Arabic coffee (qahwa) and Turkish coffee are cultural staples ordered across the GCC. Newer café names gaining popularity include cortado, espresso tonic, and sunset coffee — all covered in this guide.
What machines are used to make espresso?
Espresso requires around 9 bars of pressure. Options range from manual lever machines and semi-automatic café machines (La Marzocco, Synesso) to home machines (Breville/Sage, Rancilio) and super-automatic bean-to-cup machines (De'Longhi, Jura). Pod machines like Nespresso® use compatible capsules at 19 bars for convenience. A quality burr grinder is equally important as the machine itself.