In addition to being served alone, espresso is frequently blended, notably with milk – either steamed (without significant foam), wet foamed ("microfoam"), or dry foamed, and with hot water.
Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte; other milk and espresso combinations include latte macchiato, cortado and galão, which are made primarily with steamed milk with little or no foam.
Espresso and water combinations include Americano and long black.
Other combinations include coffee with espresso, sometimes called "red eye" or "shot in the dark".

In order of size, these may be organized as follows:
Traditional macchiato: 35–40 ml, one shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)
Modern macchiato: 60 ml or 120 ml, one or two shots (30 or 60 ml), with 1:1 milk
Cortado: 60 ml, one shot with 1:1 milk, little foam
Piccolo Latte: 90 ml, one shot with 1:2 milk, little foam
Galão: 120 ml, one shot with 1:3 milk, little foam
Flat white: 150 ml, one or two shots (30 or 60 ml), with 1:4 or 2:3 milk, and a small amount (usually 1/4 inch) microfoam.

Cappuccino: a very popular frothed milk and espresso drink with no generally-accepted volume standards, but usually served at 120 to 160 ml.,
including a single or (more commonly) double shot of espresso.

Latte: 240–600 ml, two or more shots (60 ml), with 1:3–1:9 milk
Some common combinations may be organized graphically as follows:
Methods of preparation differ between drinks and between baristas.
For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in.
For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a demitasse or specialized espresso brew pitcher may be used.
This "pouring into an existing glass" is a defining characteristic of the latte macchiato and classic renditions of the red eye.
Alternatively, a glass with "existing" water may have espresso brewed into it – to preserve the crema – in the long black.
Brewing onto milk is not generally done.
In addition to being served alone, espresso is frequently blended, notably with milk – either steamed (without significant foam), wet foamed ("microfoam"), or dry foamed, and with hot water. Notable milk-based espresso drinks, in order of size, include: macchiato, cappuccino, flat white, and latte; other milk and espresso combinations include latte macchiato, cortado and galão, which are made primarily with steamed milk with little or no foam. Espresso and water combinations include Americano and long black. Other combinations include coffee with espresso, sometimes called "red eye" or "shot in the dark".
In order of size, these may be organized as follows:
Traditional macchiato: 35–40 ml, one shot (30 ml) with a small amount of milk (mostly steamed, with slight foam so there is a visible mark)
Modern macchiato: 60 ml or 120 ml, one or two shots (30 or 60 ml), with 1:1 milk
Cortado: 60 ml, one shot with 1:1 milk, little foam
Piccolo Latte: 90 ml, one shot with 1:2 milk, little foam
Galão: 120 ml, one shot with 1:3 milk, little foam
Flat white: 150 ml, one or two shots (30 or 60 ml), with 1:4 or 2:3 milk, and a small amount (usually 1/4 inch) microfoam.
Cappuccino: a very popular frothed milk and espresso drink with no generally-accepted volume standards, but usually served at 120 to 160 ml., including a single or (more commonly) double shot of espresso.
Latte: 240–600 ml, two or more shots (60 ml), with 1:3–1:9 milk
Some common combinations may be organized graphically as follows:
Methods of preparation differ between drinks and between baristas. For macchiatos, cappuccino, flat white, and smaller lattes and Americanos, the espresso is brewed into the cup, then the milk or water is poured in. For larger drinks, where a tall glass will not fit under the brew head, the espresso is brewed into a small cup, then poured into the larger cup; for this purpose a demitasse or specialized espresso brew pitcher may be used. This "pouring into an existing glass" is a defining characteristic of the latte macchiato and classic renditions of the red eye. Alternatively, a glass with "existing" water may have espresso brewed into it – to preserve the crema – in the long black. Brewing onto milk is not generally done.
Espresso