- A shot or two of espresso that has been poured into a glass filled with hot water.
- Espresso topped with equal parts foamed and steamed milk.
- American drip coffee in Italian style. Made from equal portions of espresso and boiling water. This results in a stronger version of brewed coffee.
Espresso that is cut with very hot water to fill an American size cup.
- This is a traditional French drink. It is made with equal parts of brewed coffee and steamed milk.
- This is a milk based espresso.
Cafe con leche:
- 1.5 ounces of espresso with steamed milk to fill an eight-ounce cup.
- Espresso topped with whipped cream.
- Espresso with a shot of brandy, cognac, or liqueur. (Liqueurs are high-alcohol, high-sugar beverages with added flavorings usually derived from herbs, fruits, or nuts.)
- 1.5 ounces of espresso combined with one ounce of heavy cream.
- A double shot of espresso with one shot of hot water.
- A coffee slush, blending iced coffee, milk, flavorings and ice.
- Chilled espresso served in a glass, often iced.
- 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.
- A glass of hot milk, with a teaspoon of espresso.
- Espresso with two parts of steamed milk and one part foamed milk.
- A long espresso made by adding boiling water to a 1.5 ounces espresso. (The same as an Americano.)
- 1.5 ounces of espresso in a demitasse, topped with a dollop of foamed milk. (Macchiato means marked in Italian.)
- Espresso, chocolate syrup, and steamed milk, often topped with whipped cream and cocoa powder or chocolate shavings. (Like a latte with chocolate.)
This can be prepared a variety of ways. Basically this is a chocolate cafe latte. Often prepared with whipped cream on top. (Mocha is a small irregular bean. Has a unique acid character. Generally shipped from Mocha Yemen. It is sometimes mixed with coffee shipped from Mocha Yemen.)
- Coffee served without cream or milk (cafe - French for Coffee, noir - French for black).
- This is highly concentrated espresso resulting in a denser, and more aromatic espresso.
- Regular espresso, served with a twist of lemon or lemon peel.
- Espresso with half and half.
- A shot that is pulled long for a bit of extra espresso. While many believe this maximizes the caffeine, in most shops this merely produces a bitter cup.
- Espresso with a minimal amount of steamed milk on top.
- Literally "restricted" espresso. A shorter draw. The goal being a thicker and more flavorful espresso.
- A shot or two of espresso that has been poured into a cup filled with steamed milk and topped off with foamed milk.
- This is the strongest and most concentrated espresso drink. It is made with about half the amount of water but the same amount of coffee as a regular espresso. It is pure, intense, and wonderful in taste. Ristretto is an Italian term that means "restricted."
- This is a brewing method that extracts the heart of the bean. It was invented in Italy at the turn of the century. A pump-driven machine forces hot water through fine grounds at around nine atmospheres of pressure. It should take between 18 to 23 seconds to extract a good shot. This will produce from 3/4 to one ounce of great liquid. This produces a sweet, thick and rich, smooth shot of espresso. Comes from the Latin word "Expresere" which means "to press out.