Cafe menus in Metro Vancouver range from three-item chalkboards in Gastown to Starbucks boards with dozens of drinks. Underneath, nearly everything comes down to the same few ingredients: espresso, milk, foam, water and sometimes syrup. This guide explains each drink so you can order with confidence anywhere.
Espresso basics
Espresso is coffee brewed by forcing hot water (about 90 to 96°C) through finely ground coffee at high pressure, usually 9 bar, in 25 to 35 seconds. A single shot is about 30 mL. Most specialty cafes default to a double (around 18 to 20 g of coffee yielding 36 to 45 g of liquid).
- Ristretto: A shorter, more concentrated shot. Sweeter, thicker, less bitter.
- Lungo: A longer shot with more water. Thinner and more bitter.
- Doppio: Simply a double espresso.
The drinks, smallest to largest
| Drink | What’s in it | Typical size | Taste |
|---|---|---|---|
| Espresso | Espresso only | 30–60 mL | Intense, syrupy |
| Macchiato (traditional) | Espresso “marked” with a spoon of foam | 60–90 mL | Espresso softened slightly |
| Cortado / Gibraltar | Espresso plus roughly equal steamed milk, little foam | 120–150 mL | Balanced, strong |
| Flat white | Double espresso, steamed milk, thin velvety microfoam | 150–180 mL | Coffee-forward and creamy |
| Cappuccino | Espresso, steamed milk, thick foam in roughly equal thirds | 150–180 mL (larger at chains) | Light, airy |
| Latte | Espresso, lots of steamed milk, thin foam | 240–470 mL | Mild, milky |
| Mocha | Latte plus chocolate | 240–470 mL | Dessert-like |
| Americano | Espresso plus hot water | 240–470 mL | Like drip, but with espresso’s character |
| Long black | Hot water first, espresso on top | 180–240 mL | Keeps the crema; stronger than an Americano |
A note about “macchiato”
At an independent cafe, a macchiato is a small espresso with a dab of foam. At Starbucks, a Caramel Macchiato is a large vanilla latte with espresso poured on top. If you want the traditional version at a chain, ask for an “espresso macchiato.”
Beyond espresso and milk
- Affogato: A shot poured over ice cream or gelato.
- Con panna: Espresso with whipped cream.
- Red eye / shot in the dark: Drip coffee with a shot of espresso.
- Café au lait: Brewed coffee with steamed milk, no espresso.
- Dirty chai: A chai latte with an espresso shot.
- Espresso tonic: Espresso over tonic water and ice. Bitter, fizzy, very summer.
- Iced shaken espresso: Espresso shaken with ice and syrup, topped with milk.
The London Fog: a Vancouver original
No espresso, but no Vancouver guide is complete without it. The London Fog is Earl Grey tea, steamed milk and vanilla syrup, and it’s widely credited as a Vancouver invention from the 1990s. You’ll find it on almost every menu in the region, from independents to Starbucks.
Milk alternatives
Oat milk is now the most common alternative behind Metro Vancouver counters because it steams well and tastes neutral. Almond is lighter and nuttier, soy foams well, and coconut adds sweetness. Many cafes charge extra for alternative milks, though some have dropped the charge.
How to choose
- Want to taste the coffee? Espresso, macchiato or cortado.
- Want strong but smooth? Flat white.
- Want something mellow to sip slowly? Latte.
- Want the coffee taste without milk? Americano or long black.
For more, see our coffee roast levels guide and the Starbucks drink cheat sheet.
Frequently asked questions
What’s the difference between a latte and a flat white?
A flat white is smaller, with a higher ratio of espresso to milk and a thinner, silkier foam. It tastes stronger.
What’s the difference between a cortado and a macchiato?
A macchiato is espresso with just a spoon of foam. A cortado adds about the same amount of steamed milk as espresso.
Which espresso drink has the most caffeine?
Caffeine follows the number of shots, not the milk. A drink with three shots has more caffeine than one with two, whatever it’s called.
