Espresso
Pull a double — 2 oz in 25–30 seconds. The crema is the tell; drink it before it thins.
Macchiato
One shot, one spoon of foam on top. Stained, not diluted — barely any milk at all.
Cortado
Equal parts espresso and steamed milk, a whisper of foam. Warm, not hot.
Piccolo
A single shot cut with a little steamed milk. The latte’s smaller sibling.
Flat White
Double ristretto, milk steamed to a glossy paint. Foam you can hardly see.
Cappuccino
Thirds — shot, milk, foam. The foam should hold a spoon for a second.
Latte
One shot, a lot of milk, a finger of foam. The forgiving one.
Mocha
Chocolate in the cup first, then the shot, then milk. Stir the bottom.
Americano
Shot into hot water, not water into the shot — that way you keep the crema.
Two variables do all the work: the ratio of milk to espresso, and how you texture that milk — a thick pillow of foam for a cappuccino, a thin glossy paint for a flat white. Dial those two and you can pour every drink on this page, all of it on the same Smalley shot.