Caffè espresso: o termo formal italiano. Na maioria dos países, apenas espresso, 30 mL extraídos em aproximadamente 25 segundos.
· Ristretto (curto): com menos volume e água, conseqüentemente um sabor mais puro e forte, 10–20 ml. Em Portugal diz-se simplesmente café curto ou italiana.
Lungo (longo): mais água (quase o dobro) passa pelo café moído, resultando em um sabor mais fraco, 40 mL. Em Portugal diz-se simplesmente café comprido ou cheio.
Doppio (duplo): dois shots de espresso numa xícara, aprox. 60 mL.
Caffè macchiato (manchado): uma pequena quantidade de espuma de leite vaporizado sobre um espresso; ordem invertida no Starbucks e outras cafeterias para outros tipos de macchiatos, com espresso adicionado a uma grande quantidade de leite vaporizado.
Cappuccino: tradicionalmente, uma bebida com ⅓ espresso, ⅓ leite vaporizado e ⅓ de espuma de leite vaporizado, mas em alguns lugares do mundo se acrescenta um pouco de pó de chocolate e/ou canela.
Latte: abreviação de caffè latte, ou café com leite, bebida baseada no espresso com uma quantidade igual de leite vaporizado, com pouca ou nenhuma espuma de leite vaporizado. Em Portugal diz-se meia-de-leite ou galão (maior do que a meia-de-leite e servido em copo).
Flat White: bebida de café muito popular na Austrália e Nova Zelândia, feito com ⅓ de espresso e ⅔ de leite vaporizado.
Cortado: espresso "cortado" com uma pequena quantidade de leite quente para reduzir a acidez. Em Portugal diz-se pingo (no Porto) ou garoto (em Lisboa).
Mocha: um latte com chocolate.
Affogato (afogado): servido sobre sorvete.
Caffè espresso: the Italian formal term. In most countries, only 30 mL espresso, extracted in approximately 25 seconds
Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffeehouses or customers use any flavor.
Americano (It. "American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I who added hot water to dilute the strong taste of the traditional espresso.[ Similar to a long black, but with opposite order.
Antoccino: (lt. "Priceless") A single shot of espresso with the same quantity of steamed milk poured above it, served in a demitasse (espresso cup).
Bicerin (Pms. "Little glass") Made of layers of espresso, drinking chocolate, and whole milk. Invented and served in Turin.
Black eye: A cup of drip coffee with two shots of espresso in it. (alternately a red-eye or shot in the dark)
Bombón (Sp. "confection"): Espresso served with condensed milk. Served in South East Asia, Canary Islands, Cook Islands and Mainland Spain.
Breve (It. "brief"): Espresso with half-and-half.
Bucci: Espresso served in Key West's Cuban cafes (sugar added after brewing).
Café au lait (Fr. "coffee with milk"): Made by combining equal proportions of strongly-brewed drip coffee and hot milk .In the United States usually prepared instead with French press or drip coffee. (Very similar to "latte", see entry for lattes below)
Cafè Marocchino: Created in Turin, normally served in a small glass, this is a shot of espresso, a sprinkling of cocoa, frothed whole milk (about two table spoons to bring to the brim of the glass), then a further sprinkling of cocoa on top.
Caffè Macchiato (It. "stained"): A small amount of milk or, sometimes, its foam is spooned onto the espresso. In Italy it further differentiates between caffè macchiato caldo (warm) and caffè macchiato freddo (cold), depending on the temperature of the milk being added; the cold version is gaining in popularity as some people are not able to stand the rather hot temperature of caffè macchiato caldo and therefore have to wait one or two minutes before being able to consume this version of the drink. The caffè macchiato is to be differentiated from the latte macchiato (described above). In France, known as a "Noisette".
Caffè Medici: "a doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream." The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
Caffè Tobio: Espresso with an equal amount of American Coffee. Similar to Americano or Long Black
Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. Often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes topped upon request with a light dusting of cocoa powder.
Carajillo: (Sp. slang for "nothing"): Espresso with a shot of brandy.
Con hielo (Sp. "with ice"): Espresso immediately poured over two ice cubes, preferred in Madrid during summer.
Corretto (It. "corrected"): coffee with a shot of liquor, usually grappa or brandy. "Corretto" is also the common Italian word for "spiked (with liquor)".
Cortado (Sp./Port. "cut"): Espresso "cut" with a small amount of warm milk.
Cubano (Sp. "Cuban"): Sugar is added to the collection container before brewing for a sweet flavor, different from that if the sugar is added after brewing. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot. Sometimes called "Cafe tinto".
Doppio: (It. "Double") Double (2 US fluid ounces) shot of espresso.
Espresso con Panna (It. "espresso with cream"): Espresso with whipped cream on top.
Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam. (Very similar to "latte", see entry for lattes below)
Frappe: Iced coffee topped off with whipped cream and usually chocolate syrup (a flavor varies).
Frappuccino: A type of espresso coffee made with frothed milk branded exclusively by Starbucks.
Guillermo: Originally one or two shots of hot espresso, poured over slices of lime. Can also be served on ice, sometimes with a touch of milk.
Latte (It. "milk"): This term is an abbreviation of "caffellatte" (or "caffè e latte"), coffee and milk. An espresso based drink with a volume of steamed milk, served with either a thin layer of foam or none at all, depending on the shop or customer's preference
Latte macchiato (It. "stained milk"): Essentially an inverted cafè latte, with the espresso poured on top of the milk. The latte macchiato is to be differentiated from the caffè macchiato (described below). In Spain, known as "Manchada" Spanish for stained (milk).
Long Black: Similar to an Americano, but with the order reversed – espresso added to hot water.
Lungo (It. "long"): More water (about 1.5x volume) is let through the ground coffee, yielding a weaker taste (40 mL). Also known as an allongé in French.
Marron (Brown): Etymology from Venezuela. An espresso with Milk. Latte. Varying from "Marron Claro" (Light Brown) with more milk and "Marron Oscuro" (Dark Brown) less milk.
Mocha: Normally, a latte blended with chocolate. This is not to be confused with the region of Yemen or the coffee associated with that region (which is often seen as 1/2 of the blend "mocha java").
Normale: A normal length shot, not ristretto or lungo. Term primarily used to contrast with "ristretto" and "lungo".
Red eye: A cup of drip coffee with two shots of espresso in it.
Ristretto (It. "restricted") or Espresso Corto (It. "short"): with less volume, yielding a stronger sweeter taste (10–20 mL). Café serré or Café court in French.
Shot in the Dark: A cup of drip coffee with one shot of espresso in it. (Unique in that 'Shot in the Darks' is the plural form)
Solo (It. "single"): Single (1 US fluid ounce) shot of espresso.
Triple Suicide: A cup of drip coffee with three shot of espresso in it.
Triplo or Triple shot: Triple (3 US fluid ounces) shot of espresso; "triplo" is rare; "triple shot" is more common.
Wiener Melange (German: "Viennese blend"): coffee with milk and is similar to a Cappuccino but usually made with milder coffee (e.g. mocha), preferably caramelised.