Espresso Talk...

Americano: An espresso diluted with hot water making a more regular black coffee.


Americano Misto: An Americano with steamed milk. So, an espresso with hot water and steamed milk in equal quantities.


Barista: Trained Espresso bartender preparing speciality coffee.


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


Café Con Leche: 1.5oz espresso with enough steamed milk to fill an 8oz cup.


Caffè Amaretto: Latte with almond syrup.


Caffè Con Panna: Demitasse of espresso topped by a dollop of whipped cream. Also called an Espresso Con Panna.


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


Caffè Creme: Also known as an Espresso Creme. 1.5oz of espresso with an ounce of heavy cream. Also referred to as a "Café Crème."


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


Caffè Latte: Also known simply as a Latte. An espresso made with steamed milk, topped by foamed milk.


Caffè Lungo: Same as an Americano.


Caffè Macchiatto: An espresso "marked" with a teaspoon or two of foamed milk ("macchiatto" means "marked").


Caffè Medici: A doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream.


Caffè Mocha: Also known simply as a Mocha. A latte with chocolate. Methods of preparation can vary.


Caffè Ristretto: A short shot, but with the same amount of coffee as a full shot, concentrated.


Cake in a Cup: Espresso with double cream, double sugar. Also called a Double Double.


Cappuccino: A shot of straight espresso with foamed milk on top.


Caramel: A latte with caramel syrup.


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


Demitasse: Small cup for serving espresso straight.


Doppio: Double espresso.


Double: An espresso made from a double shot, approximately 2oz.


Dry: Just foamed milk (no steamed milk).


Espresso: Approximately a 1oz shot - hot water is pressed by means of a piston or pump through finely ground, firmly packed coffee.


Espresso Breve: Espresso with half-n-half or other semi-skimmed milk.


Espresso Lungo: A long pull, to squeeze the max from the grind.


Espresso Macchiato: Espresso with just a dollop of steamed milk on top.


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


Foamless: Without foamed milk.


Frappuccino: Developed by Starbucks - an iced or chilled cappuccino.


Grande: 16-ounce cup.


Granita: Latte with frozen milk.


Half-Caf: Half decaf.


Harmless: Decaf espresso.


Latte Puné: A mini-latte with a full shot of espresso.


Latteccino: A latte with more froth.


Mochaccino: A cappuccino with chocolate.


Nico: A breve with orange syrup and cinnamon.


No Fun: Decaff latte


Quad: Four shots, a double-double.


Shot in the Dark: A regular coffee with a shot of espresso.


Skinny: Non-fat or skimmed milk.


Skinny Harmless: A skimmed milk, decaf latte.


Soy Latte: Soya milk latte.


Tall: 12-ounce cup.


Triple: Three shots.


Unleaded: Decaf.


Wet: No foamed milk (steamed milk only).


With Wings: A cup with handles.