Americano:
Also known as a Caffe Americano. An espresso diluted with hot water,
ideal for the lactose-intolerant.
Americano Misto:
An Americano with steamed milk, at least at Starbucks. Similar to a
latte without the foam (a Foamless), except that steamed milk and hot
water are added half-and-half (rather than just steamed milk).
Barista: Espresso
bartender.
Breve: Short for
Espresso Breve. Expresso with half-n-half or semi-skimmed milk.
Café Au Lait: French
style, with coffee and boiled milk poured simultaneously into a cup.
Café Con Leche:
1 1/2 ounce espresso with enough steamed milk to fill an 8-ounce cup.
Caffè Amaretto:
Latte with almond syrup.
Caffè Con Panna:
Demitasse of espresso topped by a dollop of whipped cream. Also called
an Espresso Con Panna.
Caffè Corretto:
Also known an Espresso Corretto. Corretto means "corrected." Refers
to adding cognac or some other liqueur.
Caffè Creme: Also
known as an Espresso Creme. 1 1/2 ounce of espresso with an ounce of
heavy cream. Also referred to as a "Café Crème."
Caffè Freddo: Chilled
espresso in a glass, sometimes with ice.
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Caffè Latte: Also
known simply as a Latte. An espresso made with steamed milk, topped
by foamed milk. The most popular espresso drink. Also the default espresso:
if you ask for a "double tall," for instance, you'll get a double tall
latte.
Caffè Lungo: Same
as an Americano.
Caffè Macchiatto:
An expresso "marked" with a teaspoon or two of foamed milk ("macchiatto"
means "marked").
Caffè Medici: A
doppio poured over chocolate syrup and orange (and sometimes lemon)
peel, usually topped with whipped cream. Formerly, the Last Exit, now
gone, was one of the few places in town where you could get one of these,
although I've heard recently that you can get a Caffe Medici at the
Pearl, a coffee house also located on the Ave (where else?) which has
been described to me as having "the spirit of the Last Exit more than
the Last Exit in its final years."
Caffè Mocha: Also
known simply as a Mocha. A latte with chocolate. Methods of preparation
can vary, some using steamed chocolate milk, others adding chocolate
to a latte. One variation tops it with whipped cream, with cocoa powder
as a garnish.
Caffè Ristretto:
A short shot, but with the same amount of coffee as a full shot, just
concentrated.
Cake in a Cup: Double
cream, double sugar. Also called a Double Double.
Cappuccino: A shot
of straight espresso with foamed milk ladled on top.
Caramel: A latte
with caramel syrup.
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Cher Sugar: With
Equal.
Crema: The tan-colored
foam that forms on top of an espresso shot, as a result of the brewing
process. The crema is composed of minuscule air bubbles composed of
espresso film and forms a "cap" that protects the espresso proper from
being exposed to the air.
Demitasse: Small
cup for serving espresso straight, no chaser.
Doppio: The hip
way to request a double.
Double: An espresso
made from a double shot, approximately 1 1/2 - 2 ounces.
Double Cup: An espresso
served in two cups, just in case one cup might be too hot to handle.
Double Double: Double
cream, double sugar.
Drip: A regular
coffee.
Dry: Sans steamed
milk (just foamed milk).
Espresso: Approximately
a one-ounce shot of espresso made from Arabica beans, as opposed to
Robusta beans, which are used in making regular coffee. Arabica beans,
by the way, have about half the caffeine of Robusta beans. The word
comes from the brewing method -- hot water is pressed by means of a
piston or pump through finely ground, firmly packed coffee.
Espresso Breve:
Espresso with half-n-half or other semi-skimmed milk.
Espresso Lungo:
This one uses a long pull, to squeeze the max from the bean. Some think
it gives a stronger brew, others just a more bitter one.
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Espresso Macchiato:
Espresso with just a dollop of steamed milk on top.
Espresso Ristretto:
A shorter or "restricted" pull. Creates a thicker drink.
Foamless: Sans foamed
milk.
Frappuccino: A concoction
developed by Starbucks, basically an iced or chilled cappuccino. Various
recipes for this are floating around the Web (the actual recipe is a
secret). Starbucks has also come out with a bottled version. From what
I've been able to gather, it is coffee beverage made out of either espresso
or regular coffee, milk, sugar, ice, and other miscellaneous optional
ingredients. The bottled version may be served chilled (no ice). Also
called a Frap (or Frappe).
Grande: 16-ounce
cup.
Granita: Latte with
frozen milk.
Half-Caf: Half decaf.
Harmless: If you
want a decaf espresso, just say you want it "harmless."
Latte: The default
espresso. Ask for a "half-caf," for instance, and you'll get half-decaf
latte. Short for Caffe Latte. An espresso made with steamed milk, topped
by foamed milk.
Latte Puné: A mini-latte
with a full shot of espresso. Only served at the Uptown Espresso, I
believe.
Latteccino: A latte
with more froth or a cappuccino with more milk (take your pick).
Macchiato: Short
for Caffè Macchiato or Espresso Macchiato.
Mocha: Short for
Cafe Mocha.
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Mochaccino: A cappuccino
with chocolate.
Nico: A breve with
orange syrup and cinnamon. No Fun: I'd originally understood this to
refer to a decaf, non-fat latte (also called a skinny harmless or a
why bother). Recently, however, I've been told that it refers to a decaf
latte (or a harmless).
On a Leash: To go,
with handles.
Quad: Four shots,
a double-double, in other words.
Rice Dream Latte:
A latte made with Rice Dream, instead of milk.
Ristretto: Short
for Espresso Ristretto.
Short: 8-ounce cup.
Shot: Equivalent
to a single. A double would be two shots.
Shot in the Dark:
A regular coffee with a shot of espresso in it. Also called a Speed
Ball. I've also been told that in L.A. this is called a Red Eye, but
have no idea if that term is used in Seattle or not. Apparently, this
is also referred to in some quarters as a Bellman, Boilerhouse, Depth
Charge, and Cafe M.F., although I have no idea whether any of these
terms are used locally in the Seattle area or not.
Single: An espresso
made from a single shot, approximately 3/4 - 1 ounce.
Skinny: If you want
a latte made with nonfat or skim milk, just say you want it "skinny."
Skinny Harmless:
A non-fat, decaf latte. Also called a Why Bother.
Soy Latte: A latte
made with soy milk, instead of milk. I've been told this is also sometimes
referred to as a Vegan Latte.
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Speed Ball: A cup
of regular coffee with espresso. Obviously taken from the drug-slang
term for a shot of heroin mixed with cocaine. Tall: 12-ounce cup.
Thunder Thighs:
Supposedly, a double-tall mocha made with whole milk and topped with
extra whipped cream.
Triple: Three shots,
for those for whom a double just doesn't offer enough of a jolt.
Unleaded: Decaf.
Venti: A 20 oz.
cup at Starbucks, apparently (taller than a tall, I guess).
Wet: Sans foamed
milk (steamed milk only).
Whipless: Sans whipped
cream.
Why Bother: A decaf,
non-fat (or skim milk) latte, or skinny harmless.
With Legs: A cup
with handles.
With Room: With
space left at top of cup for either adding cream or preventing spills
(while driving 70 mph down the freeway with a latte between one's legs!).
With Wings: A cup
with handles.
Without: Sans foam.
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