Coffee Glossary

Ordering a cup of coffee in today’s coffee houses and restaurants can be a confusing undertaking. Here’s a guide to your choices. (Hint: most specialty coffee drinks are based on espresso — a rich, flavorful brew.)

Cafe con leche: 1.5 ounces of espresso with steamed milk to fill an eight-ounce cup.

Cappuccino: Espresso topped with equal parts foamed and steamed milk.

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 con panna: Espresso topped with whipped cream.

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 corretto: Espresso with a shot of brandy, cognac, or liqueur.

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 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 lungo: A long espresso made by adding boiling water to a 1.5 ounces espresso. (The same as an Americano.)

Cafe freddo: Chilled espresso served in a glass, often iced.

Cafe au lait: This traditionally French drink is made with equal parts of brewed coffee and steamed milk.

Cafe romano: Regular espresso, served with a twist of lemon or lemon peel.

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 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 breve: This is a milk-based espresso where half-and-half is used instead of milk.

Cafe macchiato: 1.5 ounces of espresso in a demitasse, topped with a dollop of foamed milk. (Macchiato means marked in Italian.)


Previous post:

Next post: