Long black: Hot water first, then a double shot on top, so the crema survives.
Americano: Espresso first, topped up with plenty of hot water.
White americano: An americano with a splash of milk, hot or cold.
Café bombón: From Valencia: condensed milk in the bottom of a small glass and an espresso poured gently over it, so it sits in two layers, white under black, until it is stirred.