COFFEE TERMINOLOGY

Two espresso shots with nice crema
Americano: Also known as a "long black". A double shot espresso diluted with hot water.

Barista: Italian for a trained espresso bartender preparing specialty coffee.

Café Au Lait: French style, with coffee and boiled milk poured simultaneously into a cup.

Caffè Corretto: Also known an Espresso Corretto. Corretto means "corrected." Refers to adding cognac, sambucca, or some other liqueur.

Caffè Freddo: Chilled espresso in a glass, sometimes with ice.

Two Caffe Lattes
Caffè Latte: Also known simply as a latte. An espresso made with steamed milk, topped with approximately 1-inch frothed milk. The most popular espresso drink.

Caffè Macchiatto: An espresso "marked" with a teaspoon or two of frothed milk ("macchiatto" is Italian for "marked" or "stained").

Caffè Mocha: Also known simply as a Mocha. A latte with chocolate. Methods of preparation can vary, some using steamed chocolate milk, others adding chocolate to a latte. One variation tops it with whipped cream, with cocoa powder as a garnish.

Caffè Ristretto: A short shot (15ml), but with the same amount of coffee as a full shot, just concentrated.

A Cappuccino: Made by yours truly ;)
Cappuccino: A shot of straight espresso with frothed milk ladled on top.

Crema: The tan-coloured foam that forms on top of an espresso shot, as a result of the brewing process. The crema is composed of tiny air bubbles of espresso film and forms a "cap" that protects the espresso from being exposed to the air.

Demitasse: Small cup for serving espresso straight.

Doppio: The Italian term to request a double.

Drip: A regular North American-style coffee.

Espresso: Approximately a 30ml (approx. 1oz) shot of espresso made from Arabica beans, as opposed to Robusta beans, which are used in making regular drip coffee. Arabica beans, by the way, have about half the caffeine of Robusta beans. The word comes from the brewing method -- hot water is pressed by means of a piston or pump through finely ground, firmly packed coffee.

Ristretto: A Shorter or "restricted" pull. Creates a thicker drink.

Shot: Equivalent to a single/solo (30ml/1oz). A double/doppio would be two shots (60ml/2oz). A long/luongo  (90ml/3oz)

Single: An espresso made from a single shot (30ml/1oz)

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