allongé - similar to an americano, except that hot water is not added to the espresso, but rather more water is put through the ground beans. This results in a more complex and stronger drink.
Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffehouses or customers use any flavor.
Americano (It. "American"): Espresso and hot water, classically using equal parts each. Popular rumor purports that the Americano was invented by European baristas for American G.I.'s during World War II, because they were only familiar with drip coffee during that era. Also called a long black.
Red eye or Black Eye: A cup of drip coffee with two shots of espresso in it. Also known as a slingblade, a depth charge, a shot in the dark, an Al Pacino, an autobahn, or a hammerhead.
Breve (It. "Short"): Espresso in half and half, in proportions equal to those of a cafè latte. Similarly, a mocha breve is espresso, chocolate, and half and half in proportions equal to those of a cafè mocha.
Café Bonbon (Sp. "candy coffee"): A shot of espresso served in a small glass filled with condensed milk. The shot and the milk remain separate unless stirred, as in a black and tan.
Cubano (Sp. "Cuban"): Sugar is added to the espresso grounds during brewing for a sweet taste. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot.
Caffè Macchiato (It. "stained"): A small amount of foam is spooned onto the espresso. The cafè macchiato is to be differentiated from the latte macchiato (described below).
Café Noisette (Fr. "hazelnut coffee"): Espresso cut with warm milk, similar to a cortado. The combination of dark French roasted coffee and milk gives a nutty taste, hence the name.
Caffè Tobio: Two shots of espresso with an equal amount of American Coffee.
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.
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.
Doppio (It. "double"): Two shots of espresso in one cup.
Espresso con Panna (It. "espresso with cream"): Espresso with whipped cream on top.
Flat White: a coffee drink very popular in both Australia and New Zealand, made of one-third espresso and two-thirds steamed milk.
John Wayne: Two portions of any flavor syrup, though commonly caramel or vanilla, two portions of half & half, and two shots of espresso. The ingredients are added slowly in this order, so that the end result is layered with three distinct flavors and temperatures, and is customarily drunk all at once. The drink is slowly becoming popular in Texas, and is also referred to as an 'Undertow' or a 'Teardrop'.
Kennedy: A cup of coffee with three shots of espresso in it.
Latte (It. "milk"): This term is an abbreviation of "caffellatte" (or "caffè e latte"), coffee with 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. When the milk is vanilla flavored with caramel drizzled over the top, it is called a caramel macchiato. This is the form of macchiato popularized by Starbucks.
Lungo (It. "long"): More water (about double) is let through the ground coffee, yielding a weaker taste (40 ml).
Mocha: Normally, a latte blended with chocolate. This is not to be confused with the region of Ethiopia or the coffee grown in that region (which is often seen as 1/2 of the blend "mocha java).
Night Rider: 1 part cocoa mix and 1 shot of espresso in a cup of American coffee.
Quad-shot Four shots of espresso in a small mug, bigger than a demitasse.
Ristretto (It. "shortened"): with less water, yielding a stronger taste (10-20 ml). Café serré in French.
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