| Cappuccino: |
Espresso topped with equal parts foamed and steamed milk.
|
| Cafe Americano: |
American drip coffee--Italian style. Made from equal portions of espresso and boiling water. This results in a stronger version of brewed coffee.
|
| Cafe au lait: |
This traditionally French drink is made with equal parts of brewed coffee and steamed milk.
|
| Cafe breve: |
This is a milk-based espresso where half-and-half is used instead of milk.
|
| Cafe con leche: |
1.5 ounces of espresso with steamed milk to fill an eight-ounce cup.
|
| Cafe con panna: |
Espresso topped with whipped cream.
|
| Cafe corretto: |
Espresso with a shot of brandy, cognac, or liqueur.
|
| Cafe creme: |
1.5 ounces of espresso combined with one ounce of heavy cream.
|
| Cafe doppio: |
A double shot of espresso with one shot of hot water.
|
| Cafe frappuccino: |
A coffee slush, blending iced coffee, milk, flavorings and ice.
|
| Cafe freddo: |
Chilled espresso served in a glass, often iced.
|
| Cafe latte: |
1.5 ounces of espresso in a six-ounce cup filled to top with steamed milk, forming a dense drink. This may be topped with foamed milk.
|
| Cafe latte macchiato: |
A glass of hot milk, with a teaspoon of espresso.
|
| Cafe Latteccino: |
Espresso with two parts of steamed milk and one part foamed milk.
|
| Cafe lungo: |
A long espresso made by adding boiling water to a 1.5 ounces espresso. (The same as an Americano.)
|
| Cafe macchiato: |
1.5 ounces of espresso in a demitasse, topped with a dollop of foamed milk. (Macchiato means marked in Italian.)
|
| Cafe mocha: |
Espresso, chocolate syrup, and steamed milk, often topped with whipped cream and cocoa powder or chocolate shavings. (Like a latte with chocolate.)
|
| Cafe ristretto: |
This is highly concentrated espresso (3/4 to one ounce of water used for extraction), resulting in a denser, and more aromatic espresso. |
