Espresso
A 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
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.

Americano
An Americano is a single shot of espresso with 6 - 8 ounces of hot water added.

Hammerhead
A Hammerhead is a shot of espresso in a coffee cup that is then filled with drip coffee.

Mocha
This is usually a cappuccino or a Café Late with chocolate syrup added.

Espresso con Panna
This is a shot of espresso with whipped cream added.

Espresso Ristretto
This is a restricted shot of espresso. Less water is put through the coffee beans. It is the strongest and most concentrated espresso.

Espresso Lungo
There is twice as much water allowed through the coffee.

Espresso Breve
Espresso made with light cream.

Caffe Crème
A velvety smooth coffee, brewed fresh from the bean which results in a thick mousy layer of foam called a crema.

Caffe Mocha
A layer of chocolate syrup on the bottom of the cup, topped with espresso, steamed milk and chocolate sprinkles.

Doppio
A double shot of espresso.

Double Dry Short
A double shot of espresso in a short cup with no foam.

Espresso Macchiato
Espresso with a minimal amount of steamed milk on top.

Quad
An espresso drink with four shots of coffee.

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Ways Coffee is Made   

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Drip
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 coffee.

Press 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.

Espresso (Fully Automatic)
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.

Espresso (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.

Vacuum
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.

Percolator
Percolators bend most of the rules when making coffee.

The effect of a percolator is to keep passing boiling water/coffee over the grounds is that it will eventually take out all the flavour until there is none left.

Siphon
This is a method that uses less finely ground beans. Water is put in coffee and left to drip. As the water is less hot than the espresso method, it goes more slowly through the grounds and results in a milder taste.

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