Just so that I don't end up with descriptions that are completely biased to Costa's ways (because I work there), I've done some quick research for descriptions for each of the coffees to take notes from when I type up my own.
Latte
"Essentially, a single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 3:1, but you should be aware that latte in Italian means ‘milk’, so be careful ordering one when in Rome." (link)
"Although it contains more calories than an Americano, luxurious Lattes are a popular choice the world over. A Latte is prepared by making an espresso shot in a large cup or mug and topping it up with aerated hot milk, generally arriving to your table an alluring hazelnut colour. Lattes are perfect for adding flavoured syrups to and can be made with semi-skimmed, skimmed ("skinny") or soya milk." (link)
"One of the most popular espresso-based drinks in Australia, the name literally comes from the meaning of the two words ‘café latte’. Caffe in Italian means ‘coffee’ and Latte means ‘milk’. Simply pour a shot of espresso into a 200-220 ml glass and add textured milk." (link)
"Cafe Latte has more milk than a cappuccino. It is one part espresso with at least three to five parts ofsteamed hot milk with a small amount of froth on top. Latte in Italian means ‘milk’, so be careful ordering one when in Rome." (link)
"Single shot of espresso with more quantity of steamed milk and milk foam. (link)
"It's simply made with a shot of espresso and fresh steamed milk. It's also simply delicious." (link)
Macchiato
"A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1." (link)
"Taking the edge off an Espresso, this one consists of an espresso shot, topped with a small scoop of more solid aerated hot milk." (link)
"Experience the signature hit from our espresso roast, topped with just a dash of milk. Yum." (link)
"Some enthusiasts find an espresso coffee too strong and concentrated; in the macchiato, milk is used to soften the edge of the espresso. Using a 90 ml glass, pour your espresso shot, and add a dash of textured milk. The term Macchiato means to mark, which in this case is what we’re doing to the coffee with the textured milk." (link)
"A shot of espresso with steamed milk added. The ratio of coffee to milk is approximately 4:1." (link)
"Single shot of espresso with steamed milk, it may contain a spoon of whipped cream. (link)
Cappuccino
"Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops will add more milk than that so that the customer will get a bigger drink out of the deal, but that makes the coffee itself far weaker." (link)
"The Cappuccino is perhaps the most famous and popular coffee. Made similarly to a Latte, the espresso shot is topped up by half with aerated hot milk, and half by a more solid, foamed milk. Many outlets also add chocolate powder or flakes to add an extra delicious twist. Flavoured syrups can be added to Cappuccinos and they can be made with whole, semi-skimmed, skimmed ("skinny") or soya milk." (link)
"Dry cappuccino - A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all." (link)
"Cappuccino usually consists of equal parts espresso, steamed milk, and frothed milk. All this makes the coffee taste more diluted and weaker. Some coffee shops will sprinkle cinnamon or flaked chocolate on top and other will add more milk than others. All shops make some variance to suit the taste of regular customers." (link)
"Named after the Cappuchin monks who apparently drank coffee to help them through their prayer vigils. The monks were recognisable because of their unique brown hood, which is brought to mind by the distinctive colour and texture on the top of a cappuccino coffee. One shot of espresso and 2 cm of textured milk. For a marbled effect, dust espresso with chocolate before pouring milk." (link)
"In Italy they consider it a breakfast beverage. But we say enjoy this espresso with steamed, frothy milk and chocolate dusting whenever you like – we won't tell." (link)
"Single shot of espresso topped with steamed hot milk and foam, dusted with chocolate powder" (link)
Mocha
"This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing." (link)
"How can you top an espresso? With hot chocolate and steamed, frothed milk, that’s how." (link)
"A truly indulgent treat for lovers of coffee and chocolate alike, this sumptuous drink contains the two. Made similarly to a Latte, chocolate is mixed with espresso and topped up with aerated warm milk. Many outlets also add chocolate sprinkles to this one, to give it an extra naughty edge." (link)
"Quite popular with the ladies or after dinner coffee. It is one part espresso with one part chocolate syrup and two or three parts of frothed milk. You could also ask for some whipped cream. Mocha was the popular coffee port route in the 17th century." (link)
"Single shot of espresso with chocolate syrup, topped with steamed milk (link)
Americano
"An instant classic, the Americano is straight, black coffee topped up with water. In many coffee outlets you can choose to have it with either hot or cold milk on the side. This is potentially one of the lowest-calorie coffee options. Depending on what you're used to, what size you order and how much milk you have it can have a fairly strong taste. You can drink an Americano black, with hot or cold milk or with pouring cream." (link)
"A delicious coffee that mixes shots of espresso with hot water. Add milk if you like. Either way, you'll love it." (link)
"This is espresso shot that is diluted to taste with hot water. The name was given to insult Americans who the Europeans believed were not up to drinking full espressos." (link)
"Single shot of espresso with about a cup of hot water (espresso add to water)" (link)
"Espresso that is cut with very hot water to fill an American size cup (hot water add to espresso) (link)
Espresso
"Espresso is the simplest and strongest form of coffee you can get. Served in small quantities of either one shot ("Single") or two shots ("Double"), it is the perfect morning pick-me-up. Be warned, however, it is very strong. Espresso is also the perfect post-meal coffee; full flavour, minimal intake after a big meal." (link)
"The espresso is the starting point for all espresso coffee - approx. 25 ml of espresso extracted in 25-30 seconds. A well-made espresso is characterised by a dark, golden crema. A further sign of a good espresso is that the surface tension of the crema should maintain one teaspoon of white sugar on its surface for 3-4 seconds before falling through. A Ristretto, meaning ‘restricted’ in Italian, is normally only the first 15mls of extraction – it is therefore ‘restricted’ in the amount of coffee extracted and captures the sweetest, most intense characters of the coffee. The term ‘Double Ristretto’ is capturing 30 ml of espresso, made up from 2x 15 ml shots." (link)
"Espresso has no milk, just pure coffee. Most traditional coffee recipes revolve around a single or double espresso shots. If you are a coffee connoisseur then you should try and learn how to make one. It is generally made from a single 1 oz shot of coffee made with 7 Gms of finely ground coffee extracted at between 18 and 25 seconds." (link)
"Usually served in a one ounce measure, espresso is made by forcing stream through the coffee grounds. You could choose different type of coffee beans." (link)
Flat White
"Developed as an Australian icon. For those who enjoy the strength of the cappuccino but not the foam that goes with it. Using a cup of around 160-180 mls capacity, pour in one shot of espresso and add steamed milk, including 1/2 cm of textured milk on top." (link)
"Single shot of espresso with steamed milk." (link)
"A rich, full-flavoured coffee with a velvety, smooth texture; our Flat White would stand out even without its distinctive hand-finished pattern." (link)
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