A basic Kafexpress espresso, of course, is 1 oz of hot water extracted through roughly ¼ oz of ground coffee using 9 bars of pressure in 30 seconds.  Of course, you can drink this straight, add water, or add milk.  These are the espresso recipes which add milk (in different ways).

The MACCHIATO

Take an espresso and add just a touch of milk—just enough to slightly change the color of the coffee. This is a macchiato, so called because “macchiato” means “spotted” in Italian; the name comes from how there should be only a “spot” of milk, typically gently dolloped at the center of the shot of espresso. The hope is that the shot will lighten in color, slightly, with a slight foamy film of milk layered on top.

The MACCHIATO LUNGO

“Lungo” means long, and in this case, that “long” refers to the stretching of the espresso shot through the addition of hot water, as you would make with an Americano.  In essence, then, the Macchiato Lungo is an Americano with the same singular drop (or, rather, about an ounce) of milk at the center. You can use a bar spoon to help layer the coffee more gently.

The CAPPUCCINO

In Europe, this is among the most popular cafe order. The Cuppuccino is just a shot of espresso topped/mixed with a steamed milk foam (not steamed milk).  You want to have approximately twice as much froth as you do espresso (so, roughly, a ratio of 2oz foam to 1oz espresso)  This offers a lighter—almost fluffier—option for drinking espresso.

The CAFE LATTE

In the West, this is probably the most common coffee drink order at cafes across the continent.  The latte is similar to the Cappuccino in that it starts with a shot of espresso but instead of steamed milk foam, the drink is mostly steamed milk (often with a little foam to top it off). The result should be roughly 1 oz of espresso to 6 to 8 oz of steamed milk and then maybe ½ to 1 oz of foam.