coffee glossary

Coffee Glossary often used
Mostly used terms in the coffee ordering are given here for informaiton with the courtesy to coffeeforless.com
• Cappuccino: Espresso topped with equal parts foamed and steamed milk.
• Cafe Americano: American drip coffee--Italian style. Made from equal portions of espresso and boiling water. This results in a stronger version of brewed coffee.
• Cafe au lait: This traditionally French drink is made with equal parts of brewed coffee and steamed milk.
• Cafe breve: This is a milk-based espresso where half-and-half is used instead of milk.
• Cafe con leche: 1.5 ounces of espresso with steamed milk to fill an eight-ounce cup.
• Cafe con panna: Espresso topped with whipped cream.
• Cafe corretto: Espresso with a shot of brandy, cognac, or liqueur.
• Cafe creme: 1.5 ounces of espresso combined with one ounce of heavy cream.
• Cafe doppio: A double shot of espresso with one shot of hot water.
• Cafe frappuccino: A coffee slush, blending iced coffee, milk, flavorings and ice.
• Cafe freddo: Chilled espresso served in a glass, often iced.
• Cafe latte: 1.5 ounces of espresso in a six-ounce cup filled to top with steamed milk, forming a dense drink. This may be topped with foamed milk. • Cafe latte macchiato: A glass of hot milk, with a teaspoon of espresso.
• Cafe Latteccino: Espresso with two parts of steamed milk and one part foamed milk.
• Cafe lungo: A long espresso made by adding boiling water to a 1.5 ounces espresso. (The same as an Americano.)
• Cafe macchiato: 1.5 ounces of espresso in a demitasse, topped with a dollop of foamed milk. (Macchiato means marked in Italian.)
• Cafe mocha: Espresso, chocolate syrup, and steamed milk, often topped with whipped cream and cocoa powder or chocolate shavings. (Like a latte with chocolate.)
• Cafe ristretto: This is highly concentrated espresso (3/4 to one ounce of water used for extraction), resulting in a denser, and more aromatic espresso.
• Cafe romano: Regular espresso, served with a twist of lemon or lemon peel.