15 Coffee Drinks to Try If You’re New to Brewing

How This Coffee Brewing Guide Works

This isn’t your typical coffee recipe roundup where every drink requires seventeen ingredients and equipment you’ve never heard of. I’ve organized these drinks from simplest to slightly more adventurous, so you can build your skills as you go.

Each drink comes with what you actually need, how long it really takes, and what makes it different from the others. No fluff. No assumptions that you already know what “pulling a shot” means. Just straightforward instructions that work.

The best part? Most of these drinks share common ingredients and techniques. Once you master the basics with the first few drinks, the rest become variations you can customize to your taste. Think of it like learning to cook: once you know how to make scrambled eggs, you can add cheese, vegetables, or herbs without following a new recipe every time.

What Equipment You Actually Need

Let’s talk about gear for a second because this is where beginners get stuck. You do not need a $2,000 espresso machine to make great coffee at home. Seriously. Some of my favorite drinks come from a basic drip coffee maker that cost less than dinner out.

Here’s what genuinely helps: a reliable coffee maker in whatever style you prefer, a milk frother if you like creamy drinks, and a way to measure your coffee and water. That’s it. Everything else is optional and comes down to personal preference.

I use my French press almost daily because it’s foolproof and makes rich coffee without any fancy buttons. But if you’ve got a standard drip machine or even a pour-over setup, you can make every single drink in this guide.

The Foundation Drinks Every Beginner Should Master

Classic Drip Coffee

Let’s start with the absolute basics. Drip coffee is where most people begin, and honestly, it’s where you should begin too. There’s no shame in this. A well-made cup of drip coffee beats a badly made fancy drink every single time.

The secret to good drip coffee isn’t the machine. It’s the ratio. Use about two tablespoons of ground coffee for every six ounces of water. Start there and adjust based on whether you want it stronger or lighter. Use freshly ground coffee beans if possible because pre-ground coffee loses flavor fast.

Here’s what nobody tells beginners: your water matters. If your tap water tastes weird, your coffee will taste weird. I use filtered water and it made a bigger difference than I expected. Also, clean your coffee maker regularly. Old coffee oils build up and make everything taste bitter.

French Press Coffee

French press coffee tastes completely different from drip, and that’s exactly why it’s worth learning. The method gives you a richer, fuller-bodied cup because the coffee grounds steep directly in the water instead of just passing through.

You need coarsely ground coffee for this, roughly the texture of breadcrumbs. Add about one ounce of coffee to every sixteen ounces of water. Pour hot water over the grounds, stir once, then let it sit for four minutes. Press the plunger down slowly and pour immediately.

The biggest mistake beginners make with French press is using water that’s too hot or letting it steep too long. Both make your coffee taste bitter and overpowering. Heat your water to about 200°F, or just let it cool for thirty seconds after boiling. If you want to explore different methods, check out this detailed guide on making perfect French press coffee from Serious Eats.

Cold Brew Coffee

Cold brew changed my entire relationship with iced coffee. It’s smoother, less acidic, and way more forgiving than trying to cool down hot coffee with ice cubes. The catch? You need to plan ahead because it takes twelve to twenty-four hours.

Mix one cup of coarse ground coffee with four cups of cold water in a jar or pitcher. Stir it once, cover it, and leave it on your counter or in your fridge overnight. In the morning, strain it through a coffee filter or fine mesh strainer. What you get is a concentrate that you dilute with water or milk.

This concentrate stays fresh in your fridge for up to two weeks, which means you can make one big batch and have iced coffee ready whenever you want it. I keep mine in a glass bottle and pour it over ice with a splash of milk every afternoon. Get full recipe for my favorite cold brew ratio.

Want more cold brew inspiration? My guide to 10 Must-Try Cold Brew Coffee Variations for Summer shows you exactly how to customize your cold brew with different flavors and mix-ins.

Easy Milk-Based Drinks That Feel Fancy

Basic Latte

A latte is just espresso and steamed milk, but you can make a version at home without an espresso machine. Brew strong coffee using half the water you normally would. Heat milk in a saucepan until it’s hot but not boiling, then use a handheld milk frother to make it foamy.

Pour the milk over your strong coffee and you’ve got a latte. The ratio is roughly one part coffee to three parts milk, but adjust this based on how strong you like your coffee. I add a tiny pinch of vanilla extract sometimes because it makes the whole thing taste more expensive than it is.

The foam on top isn’t just for looks. It changes the texture and makes each sip feel different. You don’t need perfect microfoam like a coffee shop. Just get some bubbles going and pour it in. If you’re curious about other latte variations, this guide from The Kitchn breaks down several techniques.

Cappuccino

Here’s the difference between a latte and a cappuccino: cappuccinos have way more foam. Same ingredients, different ratios. You want equal parts espresso, steamed milk, and foam. That means if you use two ounces of strong coffee, you need two ounces of steamed milk and two ounces of foam on top.

The foam makes cappuccinos lighter and airier than lattes. Some people prefer this because you taste more coffee and less milk. I switch between lattes and cappuccinos depending on my mood. Morning? Usually a latte. Afternoon pick-me-up? Cappuccino all the way.

Getting that much foam takes practice with your milk frother, but it’s not complicated. Just froth your milk longer and more vigorously. The milk should almost double in volume. Get full recipe for my foolproof cappuccino method.

Café au Lait

This French classic is criminally underrated. It’s equal parts strong coffee and hot milk, but unlike a latte, you don’t need to make espresso-strength coffee. Regular drip coffee works perfectly. Just heat your milk until it’s steaming and pour both into your mug at the same time.

Café au lait is milder and less intense than a latte, which makes it perfect for people who find straight coffee too strong but don’t want something as milky as a latte. I drink this on lazy Sunday mornings with a croissant because it feels European and fancy without any effort.

The traditional way involves pouring from two pitchers simultaneously, one with coffee and one with milk, but that’s showing off. Just mix them in your mug and call it a day. Nobody’s judging your technique when you’re drinking coffee in your pajamas.

Iced Coffee Drinks That Actually Taste Good

Classic Iced Coffee

Iced coffee is not just hot coffee poured over ice. That method gives you watery, sad coffee that tastes like regret. The better way is brewing your coffee double-strength and then pouring it over ice so the dilution brings it back to normal strength.

Brew coffee using twice as much grounds as usual, let it cool for a few minutes, then pour it over a glass full of ice. Add milk and sweetener if you want. The coffee cools instantly and maintains its flavor instead of tasting like brown water.

I keep simple syrup in my fridge specifically for iced coffee because regular sugar doesn’t dissolve well in cold drinks. You can buy it or make it by dissolving equal parts sugar and water over heat. Stores for weeks and makes sweetening iced drinks effortless.

If you’re looking for variety, check out 15 Iced Coffee Drinks That Are Better Than Starbucks for more creative takes on cold coffee.

Iced Latte

An iced latte follows the same concept as a hot latte but over ice. Make strong coffee, fill a glass with ice, add cold milk, and pour the coffee over everything. The key is using cold milk instead of hot so your ice doesn’t melt immediately.

The ratio stays the same as hot lattes, roughly one part coffee to three parts milk. I actually prefer iced lattes to hot ones in summer because they’re more refreshing and you can drink them faster without burning your tongue.

Try adding a splash of vanilla extract or a pump of flavored syrup to make it feel more special. Caramel, vanilla, and hazelnut all work great. Get full recipe for my favorite iced latte combinations.

Vietnamese Iced Coffee

This drink is sweet, strong, and absolutely addictive. Traditional Vietnamese coffee uses a special filter called a phin, but you can approximate it with any strong coffee and sweetened condensed milk. The combination sounds weird until you try it, then you understand why people lose their minds over this stuff.

Brew very strong coffee, about twice your normal strength. Add two to three tablespoons of sweetened condensed milk to a glass, pour the hot coffee over it, stir until combined, then add ice. The sweetened condensed milk makes it rich and creamy without needing regular milk.

I was skeptical the first time I made this because it seemed too sweet, but the strong coffee balances everything out perfectly. It’s now my go-to drink when I need serious caffeine and want something that tastes like dessert. You can find authentic techniques at Viet World Kitchen if you want to go traditional.

Slightly More Advanced Drinks Worth Learning

Americano

An Americano is espresso diluted with hot water, which gives you a drink that’s similar to drip coffee but tastes different because of how the coffee is extracted. If you don’t have an espresso machine, make very strong coffee and add hot water until it reaches the strength you like.

The typical ratio is one part espresso to two parts water, but some people prefer it stronger or weaker. I usually go somewhere in the middle because I want to taste the coffee but not feel like I’m drinking battery acid.

Americanos are perfect when you want something hot but lighter than espresso straight up. They’re also great for showing off different coffee beans because the water doesn’t mask the flavor like milk does. Get full recipe for the perfect Americano strength.

Macchiato

A real macchiato is espresso with just a small dollop of foamed milk on top. The word means “marked” or “stained” in Italian, referring to the milk marking the espresso. It’s not the giant, sweet, caramel-covered thing certain coffee chains sell.

Make strong coffee, froth a tiny bit of milk, and spoon just a tablespoon of foam onto the coffee. That’s it. The foam softens the first sip but doesn’t change the coffee into a milk drink. It’s for people who want espresso-forward drinks but with a gentler start.

I make these when I want to feel sophisticated but also want to actually taste the coffee I spent money on. They’re also great if you’re trying to cut back on milk but find straight espresso too intense.

Mocha

A mocha is basically a chocolate latte, which makes it perfect for people who are new to coffee and still find pure coffee too bitter. Make strong coffee, add a tablespoon of cocoa powder or chocolate syrup, stir until dissolved, then add steamed milk and foam like you would for a latte.

The chocolate masks some of the coffee bitterness while still giving you caffeine and coffee flavor. It’s like a gateway drink that helps you transition from hot chocolate to actual coffee. No judgment here. Everyone has their own path.

I make mochas when I want something that feels indulgent but don’t want full dessert. Add a tiny pinch of cinnamon or a drop of vanilla extract to make it even better. Get full recipe for my perfect mocha ratio.

For more creative coffee dessert pairings, explore 15 Coffee Desserts That Pair Perfectly with Your Brew.

Creative Coffee Drinks to Mix Things Up

Affogato

This Italian dessert-drink is brilliant in its simplicity. Put a scoop of vanilla ice cream in a cup. Pour hot espresso or very strong coffee over it. Eat it immediately with a spoon while the ice cream melts into the coffee. That’s the whole thing.

The hot coffee melts the ice cream just enough to create this perfect mixture of cold, creamy, sweet ice cream and hot, bitter coffee. It’s technically dessert but it’s also coffee, so you can have it whenever you want and justify it either way.

Use good quality vanilla ice cream because it’s half the drink. Cheap ice cream with weird additives doesn’t melt the same way. I keep a pint in my freezer specifically for affogatos because sometimes you need coffee and dessert simultaneously.

Coffee Smoothie

Coffee smoothies are underrated for breakfast because they give you caffeine and food in one cup. Blend cold coffee with a frozen banana, a handful of ice, and a splash of milk. Add protein powder or nut butter if you want it more filling.

The frozen banana makes it creamy without needing ice cream or tons of milk. It also adds natural sweetness so you don’t need much additional sweetener. I throw in a spoonful of cocoa powder sometimes to make it taste like a coffee-chocolate milkshake.

These are perfect for hot mornings when you need caffeine but can’t imagine drinking something hot. They’re also sneaky ways to get fruit into your breakfast without feeling like you’re trying too hard to be healthy.

Dive deeper into this category with 18 Delicious Coffee Smoothies for Breakfast or Energy Boost for more combinations and flavors.

Dalgona Coffee

Dalgona coffee became a viral sensation for good reason. It’s visually impressive and actually tastes good. You whip equal parts instant coffee, sugar, and hot water until it becomes thick and fluffy, then spoon it over milk.

Use two tablespoons each of instant coffee, sugar, and hot water. Whip with a hand mixer or whisk for about five minutes until it forms stiff peaks like whipped cream. Spoon it over a glass of cold or hot milk. Stir before drinking to mix the coffee foam throughout.

The texture is what makes this special. It’s creamy and cloud-like in a way regular coffee never is. You need instant coffee for this because regular brewed coffee doesn’t whip up the same way. I keep a jar of instant coffee around just for making dalgona when I want something fun. Get full recipe for perfect dalgona texture.

Maple Cinnamon Coffee

This drink is fall in a cup but works year-round if you like warm, cozy flavors. Brew regular coffee, add a tablespoon of pure maple syrup and a quarter teaspoon of cinnamon, stir well, then add milk if you want it creamy.

The maple syrup is way better than sugar because it adds flavor instead of just sweetness. Real maple syrup, not pancake syrup. There’s a difference and you can taste it. The cinnamon adds warmth without being overwhelming.

I make this when regular coffee feels boring but I don’t want to get complicated. It’s one ingredient away from plain coffee but tastes completely different. Sometimes I top it with whipped cream and an extra sprinkle of cinnamon because why not.

Want to explore more flavoring options? My guide on 12 Creative Coffee Syrups to Sweeten Your Morning shows you how to make all kinds of homemade syrups.

Meal Prep and Kitchen Setup That Makes Brewing Easier

The difference between people who make coffee at home consistently and people who give up after a week usually comes down to setup, not skill. When everything you need is in one spot and ready to go, you’ll actually use it. When you have to dig through cabinets every morning, you’ll hit the drive-through instead.

I keep all my coffee stuff on one section of counter: coffee maker, grinder, filters, mugs, and a small basket with sugar, cinnamon, and cocoa powder. My coffee beans stay in an airtight container next to the grinder. Milk and syrups live on one shelf in the fridge. This setup means making coffee takes the same amount of time as getting dressed.

Batch prep helps too. Make cold brew concentrate on Sunday for the whole week. Brew a big pot of coffee and freeze leftovers in ice cube trays for iced coffee. Mix up simple syrup or flavored syrups and keep them bottled. These small preparations compound into serious time savings.

Storage Solutions That Actually Matter

Coffee goes stale faster than you think, especially once you grind it. Whole beans stay fresh for a few weeks if stored properly, but ground coffee starts losing flavor within days. Keep your coffee in an airtight container away from light, heat, and moisture.

I buy beans weekly instead of monthly because fresh coffee makes that much difference. You don’t need to spend tons on expensive specialty beans when you’re starting out, but buy smaller amounts more frequently rather than a giant bag that sits around. Your coffee will taste noticeably better.

For milk-based drinks, whole milk froths better than low-fat versions because of the fat content. But if you prefer plant-based milk, oat milk and soy milk both froth reasonably well. Almond milk is trickier but works if you buy barista-style versions.

Speaking of plant-based options, 15 Vegan Coffee Creamer Recipes You Can Make at Home gives you tons of dairy-free alternatives you can customize.

Temperature Control Basics

Water temperature affects extraction, which is a fancy way of saying it changes how your coffee tastes. Too hot and you get bitter, harsh coffee. Too cool and you get weak, sour coffee. The sweet spot is around 195-205°F.

Most coffee makers handle this automatically, but if you’re using a French press or pour-over, let boiling water cool for about thirty seconds before pouring it over your grounds. I use a kitchen thermometer occasionally to check, but after a while you develop a feel for it.

For milk, you want it hot enough to create foam but not so hot it scalds. Around 150-155°F is ideal. Any hotter and it starts tasting burnt. If you don’t have a thermometer, heat until you see small bubbles forming around the edges but before it starts actually boiling.

Common Mistakes That Kill Results

The biggest mistake beginners make is eyeballing measurements instead of actually measuring. I did this for months and wondered why my coffee tasted different every single day. Once I started using consistent measurements, everything improved instantly.

Get a digital kitchen scale if you’re serious about consistent coffee. Measuring by weight is more accurate than measuring by volume because different roasts have different densities. But even just using measuring spoons consistently is way better than guessing.

The second biggest mistake is using old coffee or storing it wrong. Coffee is not like wine. It doesn’t improve with age. It goes stale. Buy fresh, store it properly, and use it within a few weeks for best results. This single change improved my coffee more than any fancy technique.

Grind Size Confusion

Different brewing methods need different grind sizes, and using the wrong one ruins everything. French press needs coarse grounds like breadcrumbs. Drip coffee makers need medium grounds like sand. Espresso needs fine grounds like flour.

Pre-ground coffee from the store is usually ground for drip coffee. If you’re using a French press or making cold brew, you need coarser grounds. Buy whole beans and grind them yourself with a burr grinder, or ask the coffee shop to grind them to your preferred coarseness.

Blade grinders are cheaper but give you inconsistent particle sizes, which leads to uneven extraction. Burr grinders cost more but produce uniform grounds. If you can only afford a blade grinder, pulse it instead of running it continuously to get more even results.

Cleaning Negligence

Dirty coffee equipment makes everything taste off. Coffee oils build up and go rancid, which makes even fresh coffee taste stale and bitter. Rinse your coffee maker or French press after every use. Deep clean it with vinegar or descaling solution monthly.

Your coffee grinder needs cleaning too. Old grounds stick to the burrs and affect the flavor of fresh coffee. Wipe it out with a dry cloth weekly and do a deep clean monthly by grinding rice to absorb oils, then discarding the rice powder.

Even your milk frother needs attention. Milk residue builds up in the whisk and can harbor bacteria. Rinse it immediately after use and deep clean it weekly. These maintenance tasks take five minutes total but make a huge difference in taste.

Customizing These Drinks for Your Lifestyle

None of these drinks are set in stone. The ratios and methods I’ve shared are starting points, not commandments. Once you understand the basics, you can adjust everything to match your taste and schedule.

Like stronger coffee? Use more grounds or less water. Want it milkier? Add more milk. Prefer it sweeter? Add more sweetener. The coffee police aren’t going to break down your door because you changed a ratio. Make coffee you actually enjoy drinking.

Your morning routine matters too. If you’re rushing out the door, cold brew concentrate you made over the weekend might work better than a French press that takes four minutes. If you have time to savor your coffee, maybe a slow pour-over is perfect. Match the method to your life, not the other way around.

Dietary Considerations and Substitutions

Every drink in this guide works with modifications for different dietary needs. Dairy-free? Use oat milk, soy milk, or any plant-based alternative. Sugar-free? Use stevia, monk fruit sweetener, or sugar-free syrups. Watching calories? Skip the sweetener and use unsweetened almond milk instead of whole milk.

The affogato is obviously a dessert drink if you’re counting calories, but you could make it with frozen yogurt instead of ice cream. Coffee smoothies become more filling with protein powder or nut butter. Mochas work with sugar-free chocolate syrup if you want to cut back on sugar.

For comprehensive healthy alternatives, check out 12 Healthy Coffee Recipes with Nut Milks and Natural Sweeteners for nutritious options that still taste great.

Budget-Friendly Approaches

Making coffee at home saves money compared to coffee shops, but you can spend as much as you want on equipment and beans. The good news is you don’t need to spend much to make great coffee.

Start with a basic drip coffee maker or French press, decent beans from the grocery store, and a $15 milk frother. That setup lets you make 90% of the drinks in this guide. Add equipment gradually as you figure out what you actually use.

Buy whole beans on sale and freeze what you won’t use within two weeks. Make your own flavored syrups instead of buying expensive bottles. Brew coffee at home five days a week instead of stopping at a coffee shop and you’ll save enough money to buy really good beans when you want them.

Building Your Coffee Routine

The secret to becoming good at making coffee isn’t talent or expensive equipment. It’s repetition. Pick three drinks from this list that sound good and make them repeatedly until they become automatic. Then add more drinks to your rotation.

I started with drip coffee, cold brew, and basic lattes. Those three covered my needs for months while I figured out my preferences. Now I rotate through ten different drinks depending on my mood, the weather, and how much time I have. But I still make those original three most often because they’re reliable.

Track what you make in a simple notebook or phone app. Write down what you liked and what you’d change. This seems unnecessary until you make something delicious and can’t remember the exact ratio a week later. Past you helping future you is always worth it.

Seasonal Variations Worth Trying

Coffee tastes different when you match it to the weather and season. Hot lattes feel right in winter. Iced coffee and cold brew dominate summer. Fall calls for cinnamon and maple flavors. Spring works with lighter, brighter drinks.

I lean heavily on cold brew and iced lattes from May through September because drinking hot coffee when it’s 90 degrees outside feels wrong. October through April switches to hot drinks almost exclusively. This natural rotation keeps coffee interesting without needing to constantly invent new drinks.

Holiday flavors are fun too. Add pumpkin spice to lattes in fall. Use peppermint extract in mochas for winter holidays. Put a scoop of coffee ice cream in cold brew for summer afternoons. These small tweaks make familiar drinks feel special again.