Every café specialty your office coffee machine can make
Seventeen drinks from one Swiss-made Jura bean-to-cup machine — espresso through latte macchiato, plus genuine cold brew. What each one is, and how they actually differ.
Espresso and coffee classics
Espresso
Concentrated coffee pulled as a single short shot, under a hazelnut crema.
Coffee
The everyday cup — a longer pressure-brewed extraction from the same fresh beans.
Americano
An espresso lengthened with hot water added after the shot, so the crema stays intact.
Lungo
More water drawn slowly through the same grounds — longer, softer and less intense than espresso.
How they differ at a glance
The black coffees look almost identical in the cup. What separates them is how much water goes through the grounds, and when.
| Drink | Coffee | Milk | Typical size |
|---|---|---|---|
| Espresso | One shot | None | 1 oz |
| Coffee | One long extraction | None | 4 oz |
| Americano | One shot | None | 6 oz |
| Lungo | One long shot | None | 4 oz |
| Cortado | One shot | Equal part warm milk | 3 oz |
| Flat White | One shot | Steamed, barely any foam | 6 oz |
| Caffè Latte | One shot | Mostly steamed milk | 8 oz |
| Cappuccino | One shot | Steamed milk and thick foam | 6 oz |
| Latte Macchiato | One shot, poured last | Milk and foam, layered | 10 oz |
| Cold Brew Coffee | Cold extraction | None | 6 oz |
| Cold Brew Latte | Cold extraction | Cold milk | 10 oz |
| Cold Brew Cortado | Cold extraction | Equal part cold milk | 3 oz |
Sizes are the machine’s defaults — every one is adjustable per cup.
Milk specialties
Cortado
A shot of espresso cut with an equal measure of warm milk. Small, strong and smooth.
Flat White
Espresso under a thin, glossy layer of steamed milk — milkier than a cortado, flatter than a latte.
Caffè Latte
A generous pour of steamed milk over coffee, finished with a light cap of foam.
Cappuccino
The classic balance — a third coffee, a third steamed milk, a third dense milk foam.
Latte Macchiato
Milk and milk foam poured first, then marked with coffee falling through in visible layers.
Two different cold brews — and they are not the same thing
From the machine
The Jura pulses cold water through coarse grounds at high pressure, extracting a genuine cold brew in under a minute rather than steeping overnight. Sweeter and much less bitter than pouring hot coffee over ice.
Nitro cold brew on tap
A separate countertop kegerator pouring nitrogen-infused cold brew, ordered by the keg as you need it. This is the one offices ask for by name in summer.
Cold brew specialties
Cold Brew Coffee
Cold water pulsed slowly through coarse grounds — sweeter and far less bitter than iced hot coffee.
Cold Brew Latte
The same cold extraction, poured over cold milk for a smoother, sweeter iced cup.
Cold Brew Cortado
A short, strong cold brew cut with an equal measure of cold milk.
Doubles, extra shots and add-ons
Extra Shot
Grinds and brews twice for a stronger cup — available on most specialties.
Double of anything
Every specialty above has a 2× version, ground and brewed in two cycles into one cup.
Portion of Milk
Hot milk on its own — for tea, or a decadent hot chocolate.
Portion of Milk Foam
Milk foam on its own, with air for a frothy texture.
Hot Water
Ideal for steeping black or oolong tea, or a hot chocolate free of coffee notes.
There is more where this came from — everything we have written about office coffee, in one place.
Coffee drink questions, answered
What is the difference between a flat white and a latte?
Milk volume and foam. A flat white is a single shot under a thin, glossy layer of steamed milk in a 6 oz cup, so the coffee leads. A caffè latte uses the same shot but roughly twice the milk in an 8 oz glass with a light foam cap, so it tastes milder and sweeter.
What is the difference between a cortado and a latte macchiato?
A cortado is espresso cut with an equal measure of warm milk — half and half, about 3 oz. A latte macchiato inverts it: milk and foam go in first and the coffee is poured through last, leaving visible layers in a 10 oz glass.
Is a lungo the same as an americano?
No, and it is the most common mix-up. A lungo draws more water through the coffee during extraction. An americano brews a normal shot and adds hot water afterwards. Same finished volume, different taste — the lungo is fuller and more bitter, the americano cleaner.
What is the difference between a cappuccino and a latte macchiato?
A cappuccino is mixed in thirds — coffee, steamed milk and dense foam — and served in a wide 6 oz cup. A latte macchiato is deliberately layered and much longer at 10 oz, with far more milk and a milder taste.
Do these drinks need someone trained to make them?
No. Every machine specialty is one touch — it grinds the beans, extracts the shot and textures the milk itself. There is nothing for your team to learn and nothing to measure.
Is it real milk, or powdered?
Real milk, always. Fresh milk is drawn straight from a refrigerated carafe for every latte and cappuccino — never the powdered creamer that vending-style office coffee machines rely on.
See the office coffee machines that make these drinks — supplied at $0 in every office we serve.
Try the whole menu in your own office for two weeks, free
We install a machine, stock it, and let your team work through the list. Complimentary for qualified workplaces — no obligation either way.