RatePresso
Coffee guide
From ristretto to Einspänner: what goes into each drink, where it comes from – and what it costs in the cafés of the RatePresso community?
No milk: this is where you taste the bean and the barista most clearly.
Origin: Italy
The base of almost every speciality: hot water is forced through finely ground, tamped coffee at about 9 bar in roughly 25–30 seconds. On top sits the crema – a hazel-brown foam of coffee oils and CO₂.
Origin: Italy (“doppio”)
Twice the coffee, twice the volume – pulled through a double basket. Many cafés pull doubles by default and use them as the base for milk drinks.
Origin: Italy
The “restricted” espresso: same dose, roughly half the water. Denser, sweeter and less bitter – one concentrated sip.
Origin: Italy
The “long” espresso: more water runs through the same puck. A bigger, milder cup with more bitterness – not the same as an Americano.
Origin: Italy / USA
Espresso topped up with hot water. Close to filter coffee in strength, but with the bold character of espresso. The name is said to come from US soldiers in Italy during World War II.
Origin: Germany (Melitta, 1908)
Hot water (about 92–96 °C) flows without pressure through medium-ground coffee and a paper filter. The result is clean, light and often fruity – ideal for light-roast speciality beans. Poured by hand it is called “pour over”.
Origin: Australia
An Americano frothed with the steam wand – no milk at all. This creates a creamy, airy head and a rounder, softer cup.
From a dot of foam to a tall glass: the ratio of espresso, milk and foam makes the difference.
Origin: Italy
“Macchiato” means “stained”: an espresso marked with a spoonful of milk foam. As bold as espresso, just a little rounder.
Origin: Spain
Espresso “cut” with about the same amount of warm milk and hardly any foam. Small, balanced and the go-to at Spanish bars.
Origin: Italy
The classic: espresso with hot milk and a creamy cap of foam, roughly a third each. Named after the colour of the Capuchin friars’ habits. In Italy it is traditionally a morning drink.
Origin: Australia / New Zealand
More coffee, less foam: a double espresso (often ristretto) with velvety microfoam and only a very thin layer on top. Stronger than a cappuccino and the canvas for latte art.
Origin: Italy
Here the milk gets “stained”: hot milk and foam go into a tall glass first, then the espresso is poured in slowly – creating the signature three layers.
Origin: Italy
Espresso with lots of steamed milk and a thin layer of foam, usually in a big cup. Milder than a cappuccino – careful: order just a “latte” in Italy and you get a glass of milk.
Origin: France
Strong filter coffee with hot milk at about 1 : 1 – traditionally drunk from a bowl at breakfast. Known in Germany as Milchkaffee, often made with espresso instead.
Origin: Vietnam
Strong, usually dark-roasted Robusta drips slowly through a small metal filter (“phin”) onto sweetened condensed milk. Hot or over ice (“cà phê sữa đá”) – sweet, intense and chocolatey.
With chocolate, syrup or spices – sometimes almost a dessert.
Origin: Italy / USA
Espresso meets chocolate: cocoa or chocolate sauce, espresso and steamed milk, often finished with cocoa powder or cream. Also known as caffè mocha.
Origin: Italy (Piedmont)
A small glass with cocoa or chocolate, espresso and milk foam, dusted with more cocoa. Small, intense and chocolatey – named after a brown Moroccan leather.
Origin: USA
A chai latte – black tea with spices such as cinnamon, cardamom and ginger plus steamed milk – made “dirty” with a shot of espresso.
Origin: Italy
The little sister of the mocaccino: espresso with cocoa or chocolate spread and a little milk foam, often in a small glass dusted with cocoa. Especially popular in southern Italy.
Origin: USA
A caffè latte with caramel syrup, often finished with a drizzle of caramel sauce. Sweet, mild and a coffee-chain classic.
Origin: USA (2003)
The autumn classic: a latte with pumpkin spice syrup (cinnamon, nutmeg, ginger, clove), usually topped with cream. Made famous by Starbucks and back on many menus every September.
For summer days – or simply as dessert.
Origin: Italy
“Drowned”: a scoop of vanilla ice cream with a hot espresso poured over it. Half drink, half dessert – eat it straight away.
Origin: Germany / Austria
The ice-cream-parlour version: chilled coffee with vanilla ice cream and whipped cream, often with chocolate shavings. Not the same as iced coffee over ice cubes.
Origin: Japan / USA
Cold instead of hot: coarsely ground coffee steeps in cold water for 12–24 hours. Smooth, chocolatey and low in acidity – over ice, black or with milk.
Origin: Sweden
Tonic water over ice with an espresso floated on top – fizzy, bittersweet and beautifully layered. Best with fruity beans.
Origin: Italy / Greece
Espresso shaken hard with ice (and sugar if you like) until cold and foamy. In Greece this style is called freddo espresso.
Origin: International
The cappuccino for warm days: espresso and cold milk over ice, topped with cold milk foam (“cold foam”). Refreshing, with the familiar cappuccino taste.
Origin: Scandinavia / social media
Three layers in a glass: caramel syrup at the bottom, orange juice over ice and an espresso on top. Fruity, sweet and bitter at once – sounds odd, tastes surprisingly good.
Origin: South Korea
Inspired by Korean banana milk: milk with banana or banana syrup plus a shot of espresso – usually over ice. Sweet, creamy and a little nostalgic.
In Vienna almost every mix has its own name – the classics.
Origin: Austria
Vienna’s answer to the cappuccino: a small mocha (espresso) with hot milk and milk foam, usually a little milder and milkier.
Origin: Austria
A double mocha in a glass, crowned with a generous cap of whipped cream and served with water. You sip the hot coffee through the cold cream.
Origin: Austria
A small (or large) mocha served with a little jug of cream to add yourself – the everyday coffee of Viennese cafés.
Origin: Germany / Austria
In Germany this usually means black coffee or mocha topped with whipped cream – similar to an Einspänner, but in a cup. In Vienna itself you would rarely order it by that name.
For kids, for the evening or when it needs to be caffeine-free.
Origin: Australia
The “cappuccino” for kids: warm frothed milk in a small cup, dusted with cocoa – no coffee at all. Often served with a marshmallow.
Origin: Italy / Germany
Hot chocolate served like a cappuccino: cocoa with hot milk and a cap of foam. Usually without coffee – some cafés add an espresso on request.
Origin: Germany
A coffee substitute made from roasted sweet lupin seeds – grown regionally and caffeine-free. Nutty, robust and coffee-like; brewed like filter coffee or even as an “espresso”.
These drinks have been rated in the app – an explanation is coming soon.
Based on the prices the community reports in the app – for each café the most recent price in euros counts. Updates automatically.
Drinks & prices
Reported by the community · average across all cafés
| Drink | Average | Median | Range | Cafés |
|---|---|---|---|---|
| Espresso | 2.40 € | 2.50 € | 1.00 € – 3.80 € | 68 |
| Cappuccino | 3.75 € | 3.80 € | 1.80 € – 5.50 € | 61 |
| Flat White | 4.40 € | 4.40 € | 3.50 € – 5.20 € | 10 |
| Espresso Macchiato | 3.02 € | 2.95 € | 2.40 € – 4.00 € | 8 |
| Cortado | 2.56 € | 2.50 € | 1.50 € – 3.80 € | 7 |
| Latte Macchiato | 3.85 € | 3.80 € | 3.00 € – 4.50 € | 7 |
| Affogato | 4.92 € | 4.60 € | 4.50 € – 6.00 € | 4 |
| Eiskaffee | 6.07 € | 6.40 € | 4.50 € – 7.00 € | 4 |
| Mocaccino | 4.82 € | 4.80 € | 4.20 € – 5.50 € | 4 |
| Café au Lait | 3.97 € | 4.10 € | 2.90 € – 4.90 € | 3 |
| Filterkaffee | 3.43 € | 2.50 € | 2.00 € – 5.80 € | 3 |
| Doppelter Espresso | 3.80 € | 3.80 € | 3.70 € – 3.90 € | 2 |
| Iced Latte | 5.20 € | 5.20 € | 4.80 € – 5.60 € | 2 |
| Aerocano | 3.90 € | 3.90 € | 3.90 € | 1 |
| Bumble Coffee | 5.70 € | 5.70 € | 5.70 € | 1 |
| Cafe Fredo | 3.30 € | 3.30 € | 3.30 € | 1 |
| Caffè Mocha | 5.50 € | 5.50 € | 5.50 € | 1 |
| Caramel Latte | 4.50 € | 4.50 € | 4.50 € | 1 |
| Chococino | 5.60 € | 5.60 € | 5.60 € | 1 |
| Cold Brew | 4.20 € | 4.20 € | 4.20 € | 1 |
| Dirty Chai | 6.10 € | 6.10 € | 6.10 € | 1 |
| Einspänner | 4.20 € | 4.20 € | 4.20 € | 1 |
| Espressino | 2.90 € | 2.90 € | 2.90 € | 1 |
| Espresso Shakerato | 3.80 € | 3.80 € | 3.80 € | 1 |
| Espresso Tonic | 5.80 € | 5.80 € | 5.80 € | 1 |
| Iced Cappuccino | 4.00 € | 4.00 € | 4.00 € | 1 |
| Lupinenkaffee | 3.00 € | 3.00 € | 3.00 € | 1 |
| Marocchino | 3.00 € | 3.00 € | 3.00 € | 1 |
| Milchkaffee | 4.50 € | 4.50 € | 4.50 € | 1 |
| Pumpkin Spice Latte | 6.50 € | 6.50 € | 6.50 € | 1 |
| Vietnamesischer Kaffee | 4.20 € | 4.20 € | 4.20 € | 1 |
Prices may have changed. As of: 2026-11-04
Coffee grows in the “bean belt” between the tropics – from Brazil and Colombia to Ethiopia, Vietnam and Indonesia. Arabica grows mostly in the highlands and tastes finer and brighter; Robusta is hardier, has about twice the caffeine and adds body and crema to espresso blends.
Aroma is created in the roaster. Light roasts are fruity and suit filter coffee; dark roasts are chocolatey and classic for espresso. Some cafés roast their own beans and serve them very fresh; organic beans come from certified organic farming.
With a portafilter machine the barista grinds and tamps every shot by hand – giving the most control over the espresso. Lever machines build pressure with a spring or by hand. Bean-to-cup machines grind and brew at the push of a button, capsule machines use pre-portioned coffee.
The moka pot pushes water through the coffee with about 1–2 bar of steam pressure – strong, but not a true espresso. Add pour over, French press, AeroPress and cold brew: each method brings out different sides of the same bean.
Rate it in the app – with a photo and the price. Then it shows up here and on the map.