Americano: Specifically refers to a single shot of espresso with about 210ml of hot water added to the mix. It should not be confused with Long Black, which is the inverse: espresso added to hot water. However, Americano is used loosely in America and can mean Long Black as well.
A Shot in the Dark or Black Eye(2x) or Dead Eye or Green Eye(3x) or Red Eye(1x) or Hammerhead: Varieties of a regular cup filled with a combination of espresso and dripped coffee. Exact name depends on the number of shot of espresso added and the cafe's naming. Concentrated in caffeine.
Bicerin: A traditional hot drink native to Turin, Italy, made of espresso, drinking chocolate and whole milk served layered in a small rounded glass. The word bicerin is Piedmontese for “small glass”. The beverage has been known since the 18th-century and was famously praised by Alexandre Dumas in 1852. It is believed to be based on the 17th-century drink "Bavareisa": the key distinction being that in a bicerin the three components are carefully layered in the glass rather than being mixed together.
Black coffee: A drip brew, percolated or French press style coffee served straight, with no milk.
Black Tie: A traditional Thai Iced Tea, which is a spicy and sweet mixture of chilled black tea, orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, with a double shot of espresso.
Black Tux or Zebra Mocha: A mixture of regular mocha with a white chocolate mocha.
Cafe au Lait: Similar to Caffe Latte, except that an au lait is made with brewed coffee instead of espresso. Additionally, the ratio of milk to coffee is 1:1, making for a much less intense taste.
Café Bombón: Espresso served with sweetened condensed milk in a 1:1 ratio.
Cafe Breva: A cappuccino made with half and half milk, instead of whole milk to supposedly give a richer, creamier flavour. However note that half and half is much harder to foam.
Café con leche: Originally served separately, this is a coffee beverage consisting of strong or bold coffee (sometimes espresso) mixed with scalded milk in approximately a 1:1 ratio. Sugar or sweetener is added according to taste. Common in Spain, Latin America and Cuba. In traditional Cuban "café con leche", a dab of salt (popularized by Chinese immigrants in the 19th century) and a pinch of butter are added, giving it a unique taste.
Café Cubano or Cuban coffee or Cuban espresso or Cafecito or Cuban pull or Cuban shot:A type of espresso which originated in Cuba after espresso machines were first imported there from Italy. Specifically, it refers to an espresso shot which is sweetened with demerara sugar as it is being brewed, but the name covers other drinks that use Cuban espresso as their base. The espresso is dripped into a container with the sugar.
Caffe Latte: A single shot of espresso in steamed (not frothed) milk. The ratio of milk to coffee should be about 2:1 - 3:1. Similar to the Portuguese galao.
Cafe Macchiato: A shot of espresso "stained" with a little steamed milk. The ratio of coffee to milk is approximately 4:1.
Cafe Medici: A doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream.
Café Mélange: Black coffee mixed (french "mélange") or covered with whipped cream, popular in Austria, Switzerland and the Netherlands.
Cafe Mocha or Moccacino (some regions of Europe and the Middle East): A variant of a caffè latte. It is typically one third espresso and two thirds steamed milk, but a portion of chocolate is added, typically in the form of a chocolate syrup, although other vending systems use instant chocolate powder. Mochas can contain dark or milk chocolate. In the U.S., Moccacino usually refers to a cappuccino made with chocolate.
Cafe Zorro: Double espresso added to hot water in the ratio 1:1.
Cappuccino: Usually equal parts espresso, steamed milk, and frothed milk, often with cinnamon or flaked chocolate sprinkled on top. Some coffee shops may add more milk to give customers a bigger drink, but the resultant coffee is weaker.
Caramel Machiatto or C-Mac: A vanilla latte with foam and gooey caramel drizzled on top.
Cà phê hoà tan (Vietnam) or Instant coffee or Soluble coffee: These are grounds that have been turned into soluble powder or coffee granules. They may be available in 2in1, 3in1 even 5in1 mixes with the coffee, creamer, sugar and any other additional ingredient pre-mixed and packed into individual sachets.
Cà phê sữa đá or cafe sua da or V-caf: A unique Vietnamese coffee recipe, Ca phe sua da literally means "iced milk coffee". It is made with finely ground Vietnamese-grown dark roast coffee individually brewed with a small metal French drip filter (cà phê phin) into a cup containing a quarter to a half as much sweetened condensed milk and then pouring it over ice.
Cà phê sữa nóng': Hot milk coffee made with finely ground Vietnamese-grown dark roast coffee individually brewed with a small metal French drip filter (cà phê phin) into a cup containing a quarter to a half as much sweetened condensed milk.
Coffee milk: Coffee syrup added to milk. It is the official state drink of Rhode Island, USA.
Colada, 4-6 shots of cafecito served in a large cup along with small demitasse glasses. It is meant to be shared. A common variant is that the drink is sweetened while the espresso is being brewed. In this version, the sugar (most often brown sugar) is packed above the coffee grounds in the espresso machine and allowed to pass with the hot water through the espresso puck while brewing.
Cortadito(in Cuba and maybe US): Similar to Cortado and Cafe Cubano but pre-sweetened and served in a "tazitas de pocillo" that is half the size of a usual 240ml cup.
Cortado or Garoto(Portugal) or Pingo or Tallet/Trencat(in Catalan): A espresso "cut" with a small amount of steamed milk to reduce the acidity. It is served in a 150–200ml glass (often with a metal ring base and a metal wire handle) and maybe a little foam settles to the top but the essence of the drink must be steamed milk. The ratio of milk to coffee is between 1:1 – 1:2 and the milk is added after the espresso. Variations include cortado condensada (espresso with condensed milk) and leche y leche (with condensed milk and cream on top). This coffee is different from the Italian caffe macchiato in that caffe macchiato usually has a smaller amount of foam/steamed milk added (less than 1:1) and has more foam, like a small cafe latte.
Piccolo Cafe Latte or Piccolo: This is a single espresso shot in a macchiato glass, which is then filled with steamed milk in the same fashion as a cafe latte. This results in a 90ml drink, with a 1:2 ratio of coffee to steamed milk, and about 5mm of foam on the top.
Dirty Chai: Chai tea with a single shot of espresso.
Double, or Double Shot: Two shots of espresso mixed in with the regular amount of additional ingredients. For example, a double hammerhead is two shots of espresso plus drip blend, instead of the usual single espresso shot.
Dry Cappuccino: A regular cappuccino, only with a smaller amount of foam, and no steamed milk at all.
Eggnog Latte: An Autumn/Winter seasonal blend of steamed 2% milk and eggnog, plus espresso and a pinch of nutmeg.
Espresso or Short Black(in Australasian): A concentrated coffee drink brewed by forcing a small amount of nearly boiling water under pressure through finely ground coffee.
Espresso Con Panna: Your basic standard espresso with a shot of whipped cream on top.
Espresso Romano: A shot of espresso with a small rind of lemon and sugar added to it.
Flat white: A coffee beverage from Australia and New Zealand. Similar to cappucino but it uses microfoam instead of dry foam. It is prepared by pouring the microfoam (steamed milk from the bottom of a pitcher) over a single shot (30 ml) or double shot of espresso. It is also similar to the latte and the café au lait and like other espresso based beverages it can be interpreted various ways. The beverage is typically served in a small, 150–160ml, ceramic cup. Microfoam is used, resulting in a smooth and velvety texture. A flat white may incorporate latte art. The drink is a coffee style originating from New Zealand and Australia and is sometimes served in a small 150-160ml ceramic cup. The stretched and texturised milk is prepared by entraining air into the milk and folding the top layer into the lower layers. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. This leads to a white coffee with the crema on top still intact.
Flavored coffee: A very much ethnic tradition, syrups, flavorings, and/or spices are added to give the coffee a tinge of something else. Chocolate is the most common additive, either sprinkled on top or added in syrup form, while other favorites include cinnamon, nutmeg, and Italian syrups.
Frappe: Originally a cold espresso, it has more recently been prepared putting 1-2 teaspoons of instant coffee with sugar, water and ice. The brew is placed in a long glass with ice, and milk if you like, turning it into a big coffee milkshake.
Frappuccino: The name and registered trademark of a Starbucks blended ice beverage and a bottled coffee beverage.
Galão: A hot drink from Portugal made of espresso and foamed milk. Similar to caffè latte, it comes in a tall glass with about one quarter coffee, 3 quarters foamed milk.
Garoto(portugal): milk with a bit of coffee in it.
Gingerbread Latte: An Autumn/Winter seasonal blend of steamed milk, espresso, gingerbread syrup, topped with a pinched of nutmeg, cinnamon, and vanilla powder.
Greek Coffee or Turkish Coffee: Made by boiling finely ground coffee and water together in a Ibrik to form a muddy, thick coffee mix. Sugar and spices are optional and are added during brewing or grinding respectively. Cream or milk is not added. It is then poured, unfiltered, into tiny Demitasse cups, with the fine grounds included. It’s then left to settle for a while before serving. Turkish coffee are not served with spoons since all ingredients have already been mixed in.
Greek frappé Coffee: A foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer, but has now spread on to other countries.
Guillermo: Originally, one or two shots of hot espresso, poured over slices of lime it can also be served on ice, sometimes with a touch of milk.
Iced coffee: A regular coffee served with ice, and sometimes milk and sugar.
Madras filter coffee or Kaapi or South Indian Coffee: This is a common brew in South India. The coffee is made from ground, dark-roasted coffee beans (usually arabica/robusta/peaberry) and sometimes some chicory, a herb-spice. It’s drip-brewed for several hours in a traditional metal coffee filter before being served in a set of Dabarah (also called Davara) and Tumbler. The coffee is added to milk (and not the inverse so the amount of coffee added can be controlled) in the ratio of approximately 1:3, depending on taste.
Ipoh "white" coffee: Originated in Ipoh, Perak, Malaysia, this refers to coffee made from beans roasted with palm-oil margarine without any sugar. (Traditional Malaysian style "black" coffee roasts are produced by roasting the beans with sugar, margarine and wheat.) The resultant roast is less dark, thus its name, and the coffee is served with condensed milk.
Liqueur coffee: A coffee drink with a shot of liqueur. It is usually served in a special liqueur coffee glass, often with whipped cream and sugar. This is a list of common liqueur coffee names with the liqueur used:
- Whisky Coffee, Whisky
- Highland Coffee or Cup o' Evening, Scotch whisky
- Irish Coffee, Irish whiskey, with cream on top.
- Cream Liquer Coffee
- Bailey's Coffee, Baileys Irish Cream
- Sultan Special Coffee, Baileys Irish Cream
- Brandy Coffee, Brandy
- Parisienne Coffee, Brandy
- French Coffee, Grand Marnier
- Cafe Royale, Brandy
- Italian Classico, Amaretto
- German Coffee, German brandy from grapes or from fruit (also known as traditional German schnapps, for instance Kirschwasser or Himbeergeist)
- English Coffee, Gin
- Calypso Coffee, Tia Maria or Kahlúa and rum
- Shin Shin Coffee, Rum
- Jamaican Coffee, Tia Maria & Rum
- Australian Coffee, Bundaberg Rum
- Monk's Coffee, Bénédictine
- Seville Coffee, Cointreau
- Witch's Coffee, Strega
- Russian Coffee, Vodka
- Corfu Coffee, Koum Quat liquor
- Karsk, moonshine or vodka
- Skye Coffee, Drambuie
Kopi luwak/Civet coffee(in Indonesia) or Motit Coffee(in Cordillera, Philippines) or Kape Alamid(in Tagalog, Philippines) or Kafe-laku(East Timor): Coffee made from the beans of coffee berries which have been eaten by the Asian Palm Civet and other related civets, then passed through its digestive tract. The enzymes in the digestive tract reacts with the beans and after gathering, thorough washing, sun drying, light roasting and brewing, these beans yield an aromatic coffee with much less bitterness.
Kopi Susu: This means "coffee milk" in bahasa language. Available in at least Malaysia Borneo and Indonesia, this coffee is served in a glass and is made by mixing black coffee (arabica) with about a quarter to a half a glass of sweetened condensed milk then let stand to cool and allow the grounds to sink on the bottom. It is very similar to Ca phe sua nong. Note that you should not drink this to the end unless you want to "eat" the ground coffee.
Kopi Tubruk: An Indonesian-style coffee that is very similar to Turkish and Greek in that it’s very thick, but the coarse coffee grounds are actually boiled together with a solid piece of sugar. The islands of Java and Bali tend to drink this brew. It is also similar to Kopi Susu but it uses sugar instead of sweetened condensed milk.
Latte Macchiato: Literally means stained milk. Refers to steamed "pure" white milk "stained" by the addition of espresso. It is different from caffè latte firstly in that espresso is added to milk (rather than milk to espresso), secondly that it features more foam, rather than simply hot milk, thirdly in that often only ½ (or less) of an espresso shot is used, and fourthly in that it is often a "layered" drink, rather than being mixed as in a caffè latte. Caffe latte emphasizes on the coffee, while latte macchiato emphasizes the milk. The macchia is the little "spot" of crèma left on top of the milk to clearly distinguish that is a latte macchiato and not a caffè latte, where the espresso traditionally has been added before the milk, hence having no "mark". Conversely, caffè macchiato, another similarly named beverage, is actually espresso "stained" with a small amount of milk.
Long black: a style of coffee, most commonly found in New Zealand and Australia, but now becoming available in the UK, predominantly in London. It is made by pulling a double-shot of espresso or ristretto over hot water (usually the water is also heated by the espresso machine). A long black is similar to an Americano, which is made by adding hot water to espresso shots, but it retains the crema and is less voluminous, therefore more strongly flavoured. The order in which a long black is made (water first, espresso second) is important; reversing the steps will destroy the crema from the espresso shots.
Lungo: One for the aficionados, this is an extra long pull that allows somewhere around twice as much water as normal to pass through the coffee grounds usually used for a single shot of espresso. In technical terms, it’s a 60-90ml shot.
Mazagran or Mazagrin: A long cold coffee beverage usual in Portugal and served in a tall glass. It is made with at least strong coffee - usually espresso - lemon and ice, though sometimes sugar, rum or water is added. Sometimes a fast version is achieved by pouring an previously sweetened espresso in a cup with ice cubes and a slice of lemon.
Meia de leite: (Portugal) Espresso and foamed milk in the proportion of 1:1. This is served in a cup.
Melya: A coffee mixed with 1 teaspoon of unsweetened powdered cocoa and drizzled honey. Sometimes served with cream.
Mocha: This popular drink is basically a Cappuccino or Latte with chocolate syrup added to the mix. Sweeter, not as intense in coffee flavor, and a good ‘gateway’ coffee for those who don’t usually do the caffeine thing.
Mochasippi: A drink of Southern United States. It is similar to the Mocha Frappuccino of Starbucks but contains actual shots of espresso rather than a powdered instant coffee.
Naked Coffee: An espresso coffee drink extracted using a special porta-filter which makes a rich creamy double shot of espresso coffee. Once extracted this liquid can be used to make any coffee drink.
Oliang/Oleng: A stronger version of Thai coffee, Oliang is a blend of coffee and other ingredients such as corn, soy beans, and sesame seeds. Traditionally brewed with a “tung tom kah fe”, or a metal ring with a handle and a muslin-like cloth bag attached.
Pingado(portugal): Coffee and a few drops of milk
Pocillo: (Latin America) A shot or small portion of unsweetened coffee, now usually made either using a espresso machine or a moka pot, but traditionally made using a cloth drip, usually served in cups made for the purpose (called "tazitas de pocillo"). The defining feature is the size, usually half size to a quarter size of the usual 240ml coffee cups, i.e. about 120ml.
Pumpkin Spice Latte: An Autumn/Winter seasonal blend of steamed milk, espresso, sugar, vanilla extract, pumpkin pie spice, topped with foam and a pinched pumpkin pie spice.
Ristretto: This is a "short" shot of espresso coffee, i.e. less water is pushed through the coffee grounds than normal. For comparison, a double espresso shot is typically around 60 ml, while a double ristretto is about 45 ml.
Vienna coffee: A popular traditional cream based coffee beverage. It is made by preparing two shots of strong black espresso in a standard sized coffee cup and infusing the coffee with whipped cream (as a replacement for milk and sugar) until the cup is full. Then the cream is twirled and optionally topped off with chocolate sprinklings. The coffee is drunk through the cream top.
Vietnamese style coffee: A drink made by dripping hot water though a metal mesh, with the intense brew then poured over ice and sweetened, condensed milk. This process uses a lot more coffee grounds and is thus a lot slower than most kinds of brewing.
White coffee: A black coffee with room temperature milk or other whiteners (e.g. creamer) is added. It is different from cafe latte in that cafe latte uses hot milk.
Yuanyang or Ying Yong: A mixture of coffee and milk tea. This is a popular beverage in Hong Kong, Singapore and maybe Malaysia. Its name yuanyang refers to mandarin ducks which are a symbol of conjugal love in Chinese culture as the birds usually appear in pairs and the male and female look very different. This same connotation of "pair" of two unlike items is used to name this drink.
References:
http://www.talkaboutcoffee.com
http://en.wikipedia.org
http://www.beverages.cchttp://coffeegeek.com/guides/turkishcoffee
http://www.venere.com/blog/portuguese-coffee/
http://www.mydiversekitchen.com/2008/03/theres-no-coffee-like-filter-coffee-its.html
