What’s your drink of choice?

Confused in the coffee shop? These are the main coffee-based drinks

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Have you ever stood in a coffee shop and thought, "Is there a real difference between all these drinks?". Coffee names seem to be all over the place. Long gone are the days when the options were as simple as choosing between regular and decaf, or deciding whether you wanted cream or milk. But between the onslaught of milk types, syrups, creamers, and quirky names, there are real differences between the most popular coffee options, even if they look very similar.

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The most basic form of coffee and the stepping stone for most drinks, espresso is short and highly concentrated. The high pressure of the espresso machine allows for a thicker coffee than regular drip methods, with a slightly higher caffeine content per ounce. Espresso, when done correctly, should have two distinct layers: a dark body and a light-colored foam called crema.

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Of Spanish origin but popular across many countries, this drink combines espresso with milk to reduce acidity, usually in a one-to-one ratio. Unlike other popular coffee drinks, the milk for a cortado is steamed but not frothy, and the amount used can vary depending on the region. The name comes from the Spanish verb cortar ("to cut"), referring to the espresso being cut with milk.

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Contrary to popular belief, a macchiato is not the Italian version of a cortado. Meaning ‘stained’ or ‘spotted’, a macchiato uses a very small amount of foamed milk to slightly soften the strong espresso flavor. Among the traditional espresso-based drinks, macchiatos use the least amount of milk.

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Despite its simplicity, cappuccino has become one of the most controversial and reinvented coffee drinks. A traditional Italian cappuccino consists of equal parts espresso, steamed milk, and foam, and the addition of a slight dusting of cinnamon or cocoa powder is optional (or considered a culinary blasphemy, depending on where in Italy you are). While many Italians consider cappuccinos a morning drink due to the high milk content, you can order them at any hour at your own risk.

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Allegedly originating as a way for American soldiers to make espresso more palatable during the 20th century, an Americano is made by diluting an espresso shot with hot water, softening the coffee without losing its flavor complexities. In Australia and other neighboring countries, a long black is a similar variant, though there are some differences in the preparation method, while an iced Americano is the unofficial drink of choice of most South Koreans.

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Usually known simply as a latte in English-speaking countries, a caffè latte is made by mixing one or more shots of espresso with steamed milk. Though it sounds similar to a cappuccino, a latte is served in a larger cup and with less foam, making it milkier and milder. In a traditional caffè latte, the steamed milk is poured on top of the espresso, whereas in a latte macchiato, the milk is added to the cup before the coffee. In the U.S., most coffee shops offer flavored versions of a latte.

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Though sometimes compared to a caffè latte, a café au lait is simpler and less milky. Traditionally, it is made with French-press or drip coffee, although espresso-based versions are common today. The proportions are typically one-to-one coffee and steamed milk, and it is usually served in a large cup.

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Of Australian origin, a flat white is more coffee-forward than a latte and has less foam than a cappuccino. It consists of one or two shots of espresso and steamed milk, but, being served in a smaller cup, it contains less milk than a latte. The name "flat white" comes from the absence of foam on top and the drink’s smooth texture.

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If espresso is a concentrated form of coffee, ristretto is an espresso on steroids. It is made from the same amount of ground coffee but only half the water; it produces a short, highly concentrated shot. Its opposite version, the lungo, has the same amount of coffee as an espresso, but twice the amount of water.

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Today, the word "frappe" is often used for any blended iced coffee, but a traditional frappe is simple and straightforward. Invented in Greece, it is usually made with instant coffee, sugar, and water mixed until foamy, then topped with ice and milk. A more "elevated" version, the freddo espresso, substitutes the instant coffee with a shot of espresso.

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Also known as a "shot in the dark," a red eye is for those moments when a single espresso won’t cut it, but you want something stronger than a ristretto. A red eye is made by adding an espresso shot to a regular cup of drip coffee, increasing the caffeine content. The name comes from red-eye flights, where passengers would need something to wake them quickly.

Bad picks from the forest

Deadly fungi: 10 poisonous mushrooms you don't want to mess with

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Going mushroom hunting in the woods during the fall or spring can be a fun and rewarding activity. However, it is important to first learn how to differentiate between edible and poisonous fungi. Depending on the species, mushrooms can pose different dangers. Some may cause minor indigestion, while others can be fatal. In this article, we’ll unmask 10 dangerous mushrooms you should stay away from. Do you know which species is responsible for the most mushroom-related fatalities each year?

Image: Andriy Nestruiev

When we think of mushrooms, the first image that often comes to mind is a cute little red cap covered in white dots. Amanita muscaria is the classic mushroom found in children's books and is likely the most photographed mushroom in the world. But did you know it can be dangerous?

This mushroom’s colloquial name, fly agaric, probably derives from its traditional use as a fly killer. It has also been used throughout history in religious rites for its hallucinogenic properties. However, the presence of several toxins can produce other effects as well, including nausea, vomiting, and diarrhea. Although it is not the most poisonous of all mushrooms, it’s best not to be seduced by its charming appearance—stay away from it.

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Cortinarius orellanus is a medium-sized mushroom with a cylindrical yellowish stem, an orange-brown cap, saffron-colored gills, and yellowish flesh. Commonly known as the fool’s webcap, it is native to Europe and is typically found in mountain forests. It prefers moist, organic-rich soils and is most prevalent during the summer and fall months.

The fool’s webcap is one of the most poisonous mushrooms known to exist. It contains orellanin, a nephrotoxic compound that can cause severe kidney damage in humans. Symptoms of poisoning—including lower back pain, nausea, vomiting, and diarrhea—can take several days to appear, making diagnosis and treatment especially difficult.

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This species is considered one of the few toxic members of the Boletus genus. In the areas where it grows—warmer regions of Europe—it is feared for its poisonous effects, which appear shortly after ingestion. Although caution is warranted, it is not a deadly mushroom; however, it can cause dehydration, diarrhea, nausea, and severe abdominal pain.

Despite bearing some resemblance to edible mushrooms, its size often gives it away. Satan’s bolete can reach up to 20 inches in width, and it is not uncommon to find specimens weighing around 4.5 pounds. Its cap is beige, it has a bulbous red stem, its flesh is light yellow and turns blue when cut, and it emits a notably unpleasant odor.

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Psilocybe semilanceata, commonly known as the liberty cap, is a mushroom known for its psychotropic effects. It grows mainly in humid and temperate areas of the Northern Hemisphere, particularly in Europe. It has a distinctive nipple-shaped cap, and its color ranges from whitish when young to brown as it matures. The mushroom has a bitter taste.

Although the liberty cap is considered to have low toxicity, its ingestion can produce a range of effects, including altered perception of space and time. It may also cause temporary paranoia, with effects typically lasting between 3 and 6 hours. For this reason, its consumption is not recommended outside of a controlled environment.

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Eating even a single piece of Amanita virosa can cause irreversible liver damage, and you should be especially careful because it can be easily mistaken for edible white-capped species.

In the eastern United States, the destroying angel appears from early summer to early autumn. It has a white cap that is initially ovoid and later flattens with age. The stalk is slender and covered with fine hairs, and it features a membranous ring. Despite its pleasant smell and reportedly good taste, this mushroom is extremely poisonous—ingesting it can result in death.

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The false morel can be found in spring in coniferous forests. Its cap is brain-like, with intricate wrinkles and folds, and its color ranges from light brown to reddish brown depending on humidity.

Despite its scientific name—Gyromitra esculenta ("esculenta" meaning "edible")—the false morel is highly toxic unless properly prepared. In some individuals, it can be dangerous even after cooking; its toxins are volatile, and poisoning can occur by inhaling the fumes released during boiling. Nevertheless, the false morel remains a popular mushroom in some European countries, such as Finland, where it is used in certain traditional dishes. Would you dare to try it?

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Lepiota brunneoincarnata may be tiny in size, but it is unquestionably deadly. It’s important to be able to recognize this mushroom and exercise caution when encountering it in the wild. The good news is that its appearance differs significantly from most edible species, making it less likely to be confused with them.

Commonly known as the deadly dapperling, this mushroom is found throughout Europe and parts of Asia. It typically appears during the summer and autumn months in meadows, parks, gardens, shrublands, and along roadsides. It contains a toxin called amatoxin, which is absorbed through the digestive tract and can cause symptoms such as abdominal pain, gastroenteritis, diarrhea, and vomiting. If not treated promptly, it can lead to death within a week.

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Galerina marginata, known colloquially as autumn skullcap, is found in coniferous forests across North America, Europe, Asia, Japan, and Australia. Although it can appear at various times of the year, it is most commonly found in autumn. It has a soft brownish color, and its cap surface is often slimy with a greasy appearance.

Like the deadly dapperling, the autumn skullcap contains amatoxins, which interfere with essential cellular functions. The first symptoms of poisoning appear 6 to 24 hours after ingestion. It can cause renal failure and eventually death if not treated within the first four days.

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Entoloma sinuatum is responsible for numerous cases of poisoning, as it can be mistaken for several edible species. At first glance, the body of the livid pinkgill looks like a classic field mushroom—its cap often displays a creamy light gray color. It typically grows in clay and limestone-rich soils, especially in beech and oak forests across Europe and parts of North America.

Although it does not have an unpleasant taste, you shouldn’t eat it. It can cause severe gastrointestinal disorders, including persistent diarrhea and vomiting, which may last for several days, and in some cases, up to two weeks.

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The death cap (Amanita phalloides) accounts for the vast majority of mushroom poisoning deaths worldwide—hence its name. Consuming less than 2 ounces of this mushroom is enough to be fatal; an even smaller dose can kill a child and cause severe poisoning in adults.

Native to the United Kingdom and parts of Ireland, the death cap has rapidly spread over the past century to Australia and North America. It can grow up to 6 inches tall and has a domed cap sometimes tinged yellow or green, along with a white stem, which makes it difficult to distinguish from some edible mushrooms. Even its spores are poisonous. Therefore, if you have handled a death cap, avoid touching your mouth and always wash your hands thoroughly before eating.