The ways coffee is roasted, brewed and served can be cup-size windows into the lifestyles of the people who drink it. The dictionary of coffee recipes is vast and varied, potentially overwhelming newcomers and fascinating connoisseurs.

This quiz will match you with one of 30 coffee drinks selected with the help of Bill Ristenpart, director of the Coffee Center at the University of California at Davis. Most are concoctions you can order at the coffee shop down the street, but some are only served in specialty cafes or in other parts of the world. Recipes reflect traditional or recommended methods of preparation, but they can be modified in just about every way, such as using decaffeinated beans or nondairy milk.

Bonnie Berkowitz contributed to this report.

Where to find: cafes that serve ice cream; Italy An affogato is a hot-and-cold treat made by pouring espresso over a scoop of vanilla ice cream or gelato. Its name means “drowned” in Italian for the hot espresso melting the cold dessert beneath it. Most importantly, find out if the cafe you’re ordering from serves ice cream, as not all do. Fortunately, the recipe is simple enough to be made at home.

Where to find: Any coffee shop Americanos were born when American soldiers stationed in Italy during World War II allegedly watered down the strong espresso to replicate what they drank at home. The classic drink has more flexibility than regular coffee because the espresso can be diluted depending on how much water is added.

Where to find: Any coffee shop; France Simply meaning “with milk” in French, an au lait is roughly equal parts steamed milk and coffee. The coffee is typically made in a French press, a brewing method using coarser grounds pushed through a metal mesh filter rather than paper. This allows more of the coffee oils into the brew for a full-bodied taste. An au lait makes for a good alternative to a latte if espresso isn’t your thing.

Where to find: Any coffee shop For many folks, a no-frills cup of joe is just the thing. Letting the coffee taste shine by using little or no cream, a regular ol’ coffee is sippable, light and inviting. With endless varieties of beans and many different brewing methods, there’s a world of subtle to bold flavors to be explored.

Where to find: Any coffee shop This one is for the diehard coffee fans. A red eye is one shot of espresso into regular black coffee, while a black eye calls for two. It’s thought to be named after the ring-like “eye” formed when the espresso is poured into the coffee, and certainly not any overnight commercial flights. If caffeine and coffee are your thing, look no further for a brew with a boost.

Where to find: Specialty cafes; Spain “Bombon” means “confection” in Spanish, referring to the sweetened, condensed milk that espresso is poured into, creating a dessert-like beverage. The drink is thought to have originated when condensed milk became available in Valencia, Spain, during the 20th century.

Where to find: Any coffee shop Breve translates to “short” or “brief” in Italian, possibly because of the shorter, stronger espresso shots sometimes used, or it may refer to the smaller total volume created from foaming the half-and-half. The creamier milk results in a drink that’s richer than a standard latte.

Where to find: Any coffee shop Cappuccinos are known for the cap-like layer of foam that is held back while pouring the frothy milk into the espresso, then scooped on top. Order it “dry” for a cappuccino with more foam or “wet” for less. Cappuccino connoisseurs use a spoon to stir and scoop all the foam. The more foam, the lighter the drink.

Where to find: Any coffee shop This unique method of brewing iced coffee has gained much popularity in recent years. Steeping the coffee in cold water overnight takes longer but extracts less acid-containing oil compared to using hot water, yielding a smoother taste than regular iced coffee.

Where to find: Bars; Italy; Spain A corretto is simply espresso and liquor, typically grappa, a brandy made from grapes. Corretto translates to “corrected” in Italian. Meanwhile in Spain, a carajillo uses the same recipe and means “courage.”

Where to find: Any coffee shop Cortados are equal parts espresso and milk, so the stronger espresso taste is closer to the forefront compared to a latte. The name means “cut” in Spanish, referring to the small amount of milk cutting the bold espresso.

Where to find: Most coffee shops; specialty cafes; India Traditional chai is made in India by steeping spices such as cinnamon, ginger and cardamom in hot water, adding milk or cream, bringing it to a boil and filtering out the tea bits. Most commercial coffee vendors in the west use sweeter chai syrup, but traditionalists will tell you it doesn’t taste like the real deal. “Dirty” refers to the espresso that adds a caffeine boost to an already cozy and aromatic classic.

Where to find: Any coffee shop Espresso is the core of many drinks on this list, but there is something to be said for drinking it by itself. The darker roast of the beans and more concentrated brewing method give it a bold taste. An espresso is small but should be sipped. Order a solo espresso for one shot, a doppio for two, a ristretto for a shorter brew containing less water and a lungo for a longer.

Where to find: Bars and some cafes Unlike the drink it’s named after, an espresso martini swaps the dry gin and vermouth for coffee liqueur and vodka. The result is the perfect balance of alcohol and caffeine, making it a popular drink in and out of coffee shops.

Where to find: Specialty cafes; Sweden This take on espresso adds tonic water and ice, creating a bubbly and subtly sweet drink without the richness. The earliest record of combining tonic water and espresso was only in 2007, spreading from Scandinavia to other parts of the world. The drink is light and refreshing, ideal for warm weather.

Where to find: Specialty cafes; Ethiopia Coffee plants were believed to have spread to the Middle East by the 15th century. In traditional Ethiopian coffee ceremonies, raw beans are roasted, ground, brewed and enjoyed all in the same sitting. The resulting taste is fresh but somewhat bitter, so it is sometimes cut by adding salt or kibbeh, a spiced ghee containing cumin and turmeric.

Where to find: Any coffee shop; Australia Originating in Australia, the flat white gets its name from the “flat” layer of white milk foam that caps the drink. Compared with a latte, flat whites contain slightly less milk. Tapping and swirling the steamed milk before pouring into espresso results in extra fine and velvety foam.

Where to find: European-style cafes; Greece A frappé is an iced coffee with its ingredients blended or beaten together. A shaken frappé using instant coffee, usually Nescafe, is common in Greece. The name “frappé” loosely translates to “shaken.”

Where to find: Bars; Ireland This caffeinated cocktail brings together whisky, cream liqueur and sweetened coffee to create an Irish classic. The cream liqueurs typically contain dairy, such as Baileys Irish Cream or Kahlúa, adding a comforting richness to the boozy brew.

Where to find: Specialty cafes; Indonesia This favorite among visitors to the island of Java brings a new meaning to the phrase hot coffee. The name “kopi joss” translates to “hissing coffee,” which is the sound the coffee makes when a red-hot chunk of charcoal is dropped into it. The charcoal effectively caramelizes the sugar for a uniquely smoky and sweet taste.

Where to find: Any coffee shop The latte is a coffee house staple for good reason. Typically lower-fat steamed milk and foam are poured into espresso to form a balanced taste and consistency. The simplicity of a latte complements other flavors well, making them a fine base for additional ingredients such as peppermint and pumpkin spice.

Where to find: Any coffee shop; Italy A macchiato is by definition coffee that is “marked” or “stained” by a small amount of milk foam or steamed milk. The foam soaks up the dark espresso, Caramel is not required, a common misconception based in part on Starbucks’s sweet variation of the drink.

Where to find: Any coffee shop Essentially a latte with chocolate, mochas are the midpoint between lattes and hot chocolate, a great choice for someone easing into drinking coffee. The name originated from the Yemeni port of Mokha. Many coffee shops use chocolate sauces, while more traditional methods melt solid chocolate pieces using the hot espresso.

Where to find: cafes that serve lemon; Italy Romanos bring the tartness of a lemon and the bold flavor of espresso together for an unusual pairing. The combination likely originated outside of Rome, and Italy for that matter, despite its name. Lemon is thought to reduce indigestion, act as a natural sterilizer, and lessen the bitterness of the espresso: benefits that could have propelled its consumption during wartime.

Where to find: Sweden An egg may be the last thing you’d think to add to coffee. Swedish egg coffee is made by adding a beaten egg to ground coffee before it’s brewed. The egg clarifies the bitterness in the coffee, resulting in a mild, smooth taste. The broken up eggshell can left in while brewing and filtered out after along with the grounds.

Where to find: Specialty cafes; Turkey Turkish coffee is brewed using powder-fine dark roasted beans in a special pot called a cezve. The grounds and water are brewed over heat and left unfiltered. The fine grounds are left to settle to the bottom; agitating them will resuspend the particles, resulting in an undesirable bitterness and grainy texture. Leaving the grinds in the brew retains certain bioactive ingredients thought to have health benefits.

Where to find: Any coffee shop that serves white mocha Sometimes referred to as a black and white, a tuxedo uses a mixture of a darker and white chocolate. Espresso and steamed milk swirl the chocolates together for a creamy and chocolatey twist on a mocha. Despite the formal name, the tuxedo can be enjoyed in any attire.

Where to find: Any coffee shop; Austria Espresso, whipped cream and chocolate sprinkles (or cocoa powder) are combined to make the specialty drink of Vienna. To make a viennese (or simply vienna), bold espresso is capped with a generous amount of whipped cream and sometimes sprinkled with chocolate powder. The same drink goes by “(espresso) con panna” in Italy, meaning “espresso with cream”.

Where to find: Specialty cafes; Vietnam Vietnamese coffee is brewed and filtered using a phin, a filter similar to an espresso portafilter, except that it uses gravity rather than pressure. The coffee is brewed directly on top of condensed milk, then stirred. The drink can be served hot, but adding ice complements the typically darker, more caffeinated Robusta coffee beans used.

Where to find: Specialty cafes; Yemen While the first known coffee plants grew in Ethiopia, beans crossed the Red Sea to the Arabian peninsula, and modern day Yemen was growing its own coffee by the 15th century. Yemeni white coffee uses beans that are only half roasted, which leaves more caffeine and yields a lighter color and more bitter taste.

An affogato is a hot-and-cold treat made by pouring espresso over a scoop of vanilla ice cream or gelato. Its name means “drowned” in Italian for the hot espresso melting the cold dessert beneath it. Most importantly, find out if the cafe you’re ordering at serves ice cream, as not all do. Fortunately, the recipe is simple enough to be made at home.

Americanos were born from interest in more diluted American coffee where only espresso was available. American soldiers stationed in Italy during World War II allegedly watered down the strong espresso to replicate what they drank at home. The classic drink arguably has more flexibility than regular coffee since the espresso can be diluted to depending on how much water is added.

Simply meaning "with milk" in French, an au lait is roughly equal parts steamed milk and coffee. The coffee is typically made in a French press, a brewing method using coarser grounds pushed through a metal mesh filter rather than paper. This allows more of the coffee oils into the brew for a full-bodied taste. An au lait makes for a good alternative to a latte if espresso isn't your thing.

For many folks, a no-frills cup of joe is just the thing. Letting the coffee taste shine by using little or no cream, a regular ol' coffee is sippable, light, and inviting. With endless varieties of beans and many different brewing methods, there's a world of subtle flavors to be explored.

This one is for the diehard coffee fans. A red eye is one shot of espresso into regular black coffee, while a black eye calls for two. It's thought to be named after the ring-like "eye" formed when the espresso is poured into the coffee, and certainly not after any overnight commercial flights. If caffeine and coffee are your thing, look no further for a brew with a boost.

"Bombon" means "confection" in Spanish, referring to the sweetened, condensed milk that espresso is poured into, creating a dessert-like beverage. The drink is thought to have originated when condensed milk became available in Valencia, Spain during the 20th century.

Breve translates to "short" or "brief in Italian, possibly because of the shorter, stronger espresso shots sometimes used, or it may refer to the smaller total volume created by from foaming the half-and-half. The creamier milk results in a drink that’s more rich than a standard latte.

Cappuccinos are known for the cap-like layer of foam that is held back while pouring the frothy milk into the espresso, then scooped on top. Order it "dry" for a cappuccino with more foam or "wet" for less. Cappuccino connoisseurs use a spoon to stir and scoop all the foam. The more foam, the lighter the drink.

This unique method of brewing iced coffee has gained much popularity in recent years. Steeping the coffee in cold water overnight takes longer, but extracts less oils containing acid compared to using hot water, yielding a smoother taste than regular iced coffee.

A corretto is simply espresso and liquor, typically grappa, a brandy made from grapes. Corretto translates to “corrected” in Italian. Meanwhile in Spain, a carajillo uses the same recipe and means "courage.”

Cortados are equal parts espresso and milk, so the stronger espresso taste is closer to the forefront compared to a latte. The name means "cut" in Spanish, referring to the small amount of milk cutting the bold espresso.

Traditional chai is made in India by first steeping a variety of spices such as cinnamon, ginger and cardamom in hot water. Milk or cream is added and brought to a boil, then filtering out the tea bits. A sweeter chai syrup is what most commercial coffee vendors use in the west, but enjoyers of chai will tell you it doesn’t taste like the real deal. "Dirty" refers to the espresso that adds a caffeine boost to an already cozy and aromatic classic.

Espresso is the core of many drinks on this list, but there is something to be said for drinking it by itself. The darker roast of the beans and more concentrated brewing method give it a bold taste. An espresso is small but should be sipped. Order a solo espresso for one shot, a doppio for two, a ristretto for a shorter brew containing less water and a lungo for a longer.

Unlike the drink it’s named after, an espresso martini swaps the dry gin and vermouth for coffee liqueur and vodka. The result is the perfect balance of alcohol and caffeine, making it a popular drink in and out of coffee shops.

This take on espresso adds tonic water and ice, creating a bubbly and subtly sweet drink without the richness. The earliest record of combining tonic water and espresso was only in 2007, spreading from Scandinavia to other parts of the world. The drink is light and refreshing, ideal for warm weather.

Coffee plants were believed to have then spread to the Middle East by the 15th century. Often part of a ceremony for special occasions, raw coffee beans are roasted, ground, and brewed all in the same sitting. The resulting taste is fresh but somewhat bitter, so it is sometimes cut by adding salt or kibbeh, a spiced ghee that takes the place of milk in cultures where it isn't abundant.

Originating in Australia, the flat white gets its name from the "flat" layer of white milk foam that caps the drink. Compared to a latte, flat whites contain slightly less milk. Tapping and swirling the steamed milk before pouring into espresso results in extra fine and velvety foam.

A frappe is an iced coffee with its ingredients blended or beaten together. A shaken frappe using instant coffee, usually Nescafe, is common in Greece. The name “frappe” loosely translates to "shaken".”

This caffeinated cocktail brings together whisky, cream liqueur and sweetened coffee to create an Irish classic. The cream liqueurs typically contain dairy, such as Baileys Irish Cream or Kahlúa, adding a comforting richness.

This favorite among visitors to the volcanic the island of Java in Indonesia brings a new meaning to the phrase hot coffee. The name "kopi joss" suitably translates to "hissing coffee," which is the sound the coffee makes when a red-hot chunk of charcoal is dropped into it. The charcoal effectively caramelizes the sugar for a uniquely smoky and sweet taste.

The latte is a coffee house staple for good reason. Typically lower-fat steamed milk and foam are poured into espresso for a . It complements other flavors well, making lattes a fine base for additional ingredients such as peppermint and pumpkin spice.

A macchiato is by definition coffee that is “marked” or “stained” by a small amount of milk foam or steamed milk. The foam soaks up the dark espresso, Caramel is not required, a common misconception based in part on Starbucks' sweet variation of the drink.

Essentially a latte with chocolate, mochas are the midpoint between a latte and hot chocolate, a great choice for someone easing into drinking coffee. The name originated from the Yemeni port of Many coffee shops use chocolate sauces, while more traditional methods melt solid chocolate pieces using the hot espresso.

Romanos bring the tartness of a lemon and the bold flavor of espresso together for an unusual pairing. The combination likely originated outside of Rome, and Italy for that matter, despite its name. Lemon is thought to reduce indigestion, act as a natural sterilizer, and lessen the bitterness of the espresso: benefits that could have propelled its consumption during wartime.

An egg may be the last thing you’d think to add to coffee. Swedish egg coffee is made by adding a beaten egg to ground coffee before it’s brewed. The egg clarifies the bitterness in the coffee, resulting in a mild, smooth taste. Optionally, the broken up eggshell can left in while brewing and filtered out after along with the grounds.

Turkish coffee is brewed using powder-fine dark roasted beans in a special pot called a cezve. The grounds and water are brewed over heat and left unfiltered. The fine grounds are left to settle to the bottom; agitating them will resuspend the particles resulting in an undesirable bitterness and grainy texture. Despite the required carefulness when consuming, leaving the grinds in the brew retains certain bioactive ingredients thought to have health benefits.

Sometimes referred to as a black and white, a tuxedo uses a mixture of a a darker and white chocolate. Espresso and steamed milk swirl the chocolates together for a creamy and chocolatey twist on a mocha. Despite the formal name, the tuxedo can be enjoyed in any attire.

Espresso, whipped cream and chocolate sprinkles (or cocoa powder) are combined to make the specialty drink of Vienna, Austria. To make a viennese (or simply vienna), bold espresso is capped with a generous amount of whipped cream and sometimes sprinkled with chocolate powder. The same drink goes by “(espresso) con panna” in Italy, meaning “espresso with cream”.

Vietnamese coffee is brewed and filtered using a phin, a filter similar to an espresso portafilter but passes water through using gravity rather than pressure. The coffee is brewed directly on top of condensed milk then stirred. The drink can be served hot, but adding ice complements the typically darker, more caffeinated Robusta coffee beans used.

While the first known coffee plants grew in Ethiopia, beans crossed the Red Sea to the Arabian peninsula and modern day Yemen was growing their own coffee by the 15th century. Yemeni white coffee uses half-roasted beans, which leaves more caffeine in the beans, yielding a more bitter taste and a lighter color. 

Tell us your palate, get matched with a coffee drink

QUESTION 1 OF 6

Do you prefer a drink served hot or cold?

QUESTION 2 OF 6

Do you prefer coffee or espresso?

QUESTION 3 OF 6

Do you prefer a drink with milk (or dairy substitutes)?

QUESTION 4 OF 6

Do you prefer a drink commonly available in cafes and coffee shops?

QUESTION 5 OF 6

Do you prefer a drink that tastes like any of the following?

QUESTION 6 OF 6

Last but not least, do you enjoy a boozy pick-me-up?

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