Drinks

An Italian dessert drink made by "drowning" a scoop of vanilla gelato or ice cream in a hot espresso shot.

An espresso shot diluted with hot water, typically served at 6 to 12 oz, with the strength of brewed coffee but espresso's body and crema.

A small cup of steamed and frothed milk (no coffee) served to children so they can join in the café ritual.

Vietnamese iced coffee: strong dark-roast coffee dripped through a phin filter onto sweetened condensed milk, then poured over ice.

Also: Vietnamese iced coffee

A French coffee drink made with brewed coffee (not espresso) and an equal volume of hot steamed milk, traditionally served in a wide bowl-cup.

A Spanish espresso drink layered over an equal volume of sweetened condensed milk, served in a small clear glass to show the two-tone layers.

Also: café bombón

An espresso drink balanced in roughly equal thirds of espresso, steamed milk, and thick foam, traditionally served at 5 to 6 oz.

A chain-coffee invention: vanilla syrup, steamed milk, espresso poured on top, and caramel drizzle. Closer to a flavored latte than a traditional macchiato.

Coffee made by steeping coarsely ground beans in cold or room-temperature water for 12 to 24 hours, producing a smooth, low-acid concentrate.

Non-fat or low-fat milk frothed cold with a handheld whisk or blender into a dense, pourable foam layered on top of iced drinks.

A Spanish espresso drink that "cuts" the espresso with an equal amount of warm steamed milk, typically served at 4 to 4.5 oz.

Also: gibraltar

A masala chai latte with a shot of espresso added: "dirtied" by the espresso, "double dirty" with two shots.

A double espresso: two shots pulled into one cup, roughly 36 to 40 grams of liquid, the default size at most modern specialty bars.

A concentrated coffee shot pulled by forcing roughly 9 bars of pressurized hot water through finely ground, tamped coffee for 25 to 30 seconds.

A summer drink built on tonic water over ice, with a fresh espresso shot poured on top: bitter, citrusy, and effervescent.

An espresso-based drink with steamed milk and a thin layer of microfoam, typically served at 5 to 6 oz, drier and more espresso-forward than a latte.

Also: flattie

A Greek iced coffee drink made by shaking or frothing instant coffee, sugar, water, and ice into a thick foam, served tall over more ice.

A Portuguese espresso-and-milk drink served in a tall glass: roughly one part espresso to three parts foamed milk, similar to a small latte.

A cold version of a cappuccino: espresso, cold milk, and a layer of cold foam over ice, served at roughly 6 to 8 oz.

A latte built over ice: espresso poured into a glass of cold milk and ice, with no steaming and minimal foam.

An espresso-based drink with a large volume of steamed milk and a thin layer of microfoam, typically served at 10 to 16 oz.

Also: caffè latte

An Australasian-style Americano in which espresso is poured over hot water, preserving more crema and intensity than a standard Americano.

A "long" espresso shot pulled with more water than a standard espresso, typically 50 to 60 g of liquid, more bitter and less sweet than a regular shot.

An espresso "marked" with a small dollop of foamed milk, traditionally served at 2 to 3 oz, not to be confused with the chain-coffee caramel macchiato.

A Melbourne-style coffee drink: a double-ristretto poured into a 5 oz cup of textured milk, between a flat white and a piccolo in size.

Finely stone-ground Japanese green tea powder whisked with hot water into a vivid green drink, served straight or as a matcha latte with steamed milk.

A latte with chocolate added: typically espresso, steamed milk, and either chocolate syrup or melted ganache, served at 10 to 12 oz.

Also: mocaccino, caffè mocha

Cold brew charged with nitrogen gas and pulled from a tap, producing a Guinness-like creamy head and a silkier mouthfeel than standard cold brew.

A plant-based milk made from blended oats and water, now the dominant non-dairy option at Brooklyn specialty coffee bars.

Also: oat, oatly

A "restricted" espresso shot pulled with the same dose of coffee but less water, typically 15 to 20 g of liquid, sweeter and more concentrated.

An Italian iced espresso shaken vigorously with ice in a cocktail shaker until frothy, then strained into a chilled glass, no milk.

Coffee made by simmering very finely ground beans with water (and optional sugar) in a small copper cezve, served unfiltered with the grounds settling at the bottom.

Also: Greek coffee, Bosnian coffee, qahwa