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Espresso Drinks
Espresso (Shot; Short Black)
This is the basic Italian-style coffee. The barista grinds coffee and sends pressurised, hot water through it to create a "shot", a 30 mL drink, including a rich, golden-brown crema on top.
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Ristretto (Italian for "restricted"; Espresso Corto, Italian for "short")
An espresso with less water, yielding a stronger taste (10-20 mL). This is also supposed to be the sweetest part of the shot.
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Doppio (Italian for "Double")
Double shot of espresso into a cup or glass.
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Flat White
A coffee drink very popular in both Australia and New Zealand, comprising an espresso shot topped with steamed milk.
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Caffè e Latte (Italian for "coffee and milk"; Café Au Lait in French)
In Italy, this is a regional synonym for cappuccino, where the actual beverages are identical. In Australia and the United States, an espresso-based drink with steamed milk, usually in a glass, with a thin layer of foam.
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Cappuccino
Like a caffè latte with more foam and served in a cup. In Australia and the U.S., usually topped with a light dusting of cocoa powder. In some nations where espresso is not a common beverage (particularly in Japan) most coffee shops top cappuccinos with cinnamon or cardamom instead of cocoa.
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Long Black (Americano, Lungo)
Espresso added to hot water.
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Piccolo Latte
A smaller, stronger latte, comprising a 30 mL shot and 30 to 60 mL steamed milk.
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Caffè Macchiato (Italian for "stained")
Traditionally, a small amount of milk would be added to an espresso (marked). Now, common practice is to spoon a small amount of foam on top.
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Affogato (Italian for "drowned")
Espresso served over gelato. Traditionally vanilla is used, but some coffee houses or customers use any flavour.
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Iced Coffee
In Italy, the iced coffee (Caffè Freddo) is pre-sweetened and served ice-cold, but never with ice. Variations include coffee brewed beforehand, chilled, and served over ice, espresso blended with cold milk and ice cream, and coffee brewed on the spot and poured over ice.
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Mocha
Normally, a latte blended with chocolate.
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