one-ounce shot of intense, rich black coffee made and served
immediately. Comes from the Latin word Expresere which means
"to press out"
Caffe Latte a.k.a. Café au Lait
A Caffe Latte is a single shot of espresso with steamed milk
and up to quarter of an inch of frothed milk on top. If in
an Italian restaurant, be sure to order a Caffe Latte and
not just a Latte as you may end up with just a glass of milk.
Cappuccino is a drink that traditionally has equal parts espresso,
steamed milk and frothed milk. Many coffee shops go with bigger
is better and put more milk in.
An Americano is a single shot of espresso with 6 - 8 ounces
of hot water added.
A Hammerhead is a shot of espresso in a coffee cup that is
then filled with drip coffee.
This is usually a cappuccino or a Café Late with chocolate
This is a shot of espresso with whipped cream added.
This is a restricted shot of espresso. Less water is put through
the coffee beans. It is the strongest and most concentrated
There is twice as much water allowed through the coffee.
Espresso made with light cream.
A velvety smooth coffee, brewed fresh from the bean which
results in a thick mousy layer of foam called a crema.
A layer of chocolate syrup on the bottom of the cup, topped
with espresso, steamed milk and chocolate sprinkles.
A double shot of espresso.
A double shot of espresso in a short cup with no foam.
Espresso with a minimal amount of steamed milk on top.
An espresso drink with four shots of coffee.
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to make coffee
Coffee is Made
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This is the most common way of making coffee in the United
States. Having near boiling water poured over coffee grounds
makes the coffee. This is probably the easiest method of making
Pot a.k.a. French Press a.k.a. Cafetiere a.k.a. Bodum
A French press is a glass container with a wire mash attached
to a plunger. To make coffee, you have near boiling water.
The press contains coarsely ground coffee. The water is poured
into this. After 2-3 minutes the plunger is pressed down.
This filters the coffee.
The fully automatic espresso machines have microelectronics,
which automatically control the functions of the machine.
At the push of a button the coffee beans are ground, the correct
dose is put into the brewer unit this is then compressed and
water is pumped through it under pressure. The coffee brew
pours out into an awaiting cup.
(Automatic & Manual)
The automatic espresso machines require freshly ground coffee
dosed into the dispensing unit (bucket). Dosage varies according
to the operator. This is then fitted to the showerhead. At
the push of a button a pre set amount of water is pumped through
under pressure and into a cup. With manual machines water
amount is up to the operator.
The buildup of steam in the lower bowl forces the water up
into the funnel, where it mixes with the ground coffee. A
quick stir wets the grounds into the water, and a small amount
of water left behind in the bowl keeps the steam coming and
the temperature constant. The siphon is taken off the hotplate.
With no more steam produced, a vacuum forms in the bowl, which
sucks the brewed coffee down through the filter.
Percolators bend most of the rules when making coffee.