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.
Wet: No foamed milk (steamed milk only).
With Wings: A cup with handles.