Wrapstars.com: What can we help you celebrate?

Coffee Drink Dictionary

CaffÈ Latte --[caf-AY LAH-tay] --Espresso with steamed milk and in some shops, a small cap of foam. It has less foam than a cappuccino. Also called Cafe Latte and Cafe con Leche
CaffÈ Mocha -- [caf-AY MO-kah]--Depending upon where you are, ordering a 'mocha' might get you a 'latte' or a cappuccino with chocolate syrup or hot cocoa.
Cappuccino -- [cap-uh-CHEE-no]--A shot of espresso with the remainder being 50% steamed milk and 50% milk foam/froth. An alternative description is 1/3 espresso, 1/3 steamed milk, 1/3 foamed milk.
"The history of the word cappuccino exemplifies how words can develop new senses because of resemblance that the original coiners of the terms might not have dreamed possible. The Capuchin order of friars, established after 1525, played an important role in bringing Catholicism back to Reformation Europe. Its Italian name came from the long, pointed cowl, or cappuccino, derived from cappuccino, "hood" that was worn as part of the order's habit. The French version of cappuccino was capuchin (now capucin), from which came English Capuchin. The name of this pious order was later used as the name (first recorded in English in 1785) for a type of monkey with a tuft of black, cow like hair. In Italian cappuccino went on to develop another sense, "espresso coffee mixed or topped with steamed milk or cream" so called because the color of the coffee resembled the color of the habit of a Capuchin friar. The first use of cappuccino in English is recorded in 1948 in a work about San Francisco."
Espresso Macchiato-- [mock-e-AH-toe]--Has many definitions... 1)Espresso with about a half inch of milk foam, 2) a dash of milk or cream in espresso, 3) Espresso with half-and-half, 4) Short Australian - espresso in the mandatory micro cup with a dash of milk, 5) Long Australian - a glass with two shots of espresso, and small amount of milk, 6)to pour the milk in so slowly that it never makes it to the bottom of the glass resulting in a layered drink, 7) 1 shot of espresso in a demitasse [topped with] a small dollop of foamed milk.
Espresso -- [ess-PRESS-o]-A 1-2 ounce drink made in by forcing hot water under pressure through finely ground coffee beans. Typically, espresso beans are darkly roasted.
CafÉ au lait --Coffee and heated milk in latte proportions, but using 'regular' coffee (a.k.a. "American
filter coffee") instead of espresso. The 'regular' coffee should be brewed 'double strength' to better reflect the heavier brew ratio used by Europeans (in some places double or triple the dose used by Americans). Also called Cafe Latte or Cafe con Leche.
Breve --Espresso with steamed "half & half" (or cream)
CafÉ con leche --See CafÉ au lait AND CaffÈ Latte
CafÉ CrÈme -- French name for Cappuccino
Cafecito -- A Cuban coffee drink made from espresso and caramelized sugar.
CaffÈ Americano -- Espresso diluted (after brewing) with an equal portion of hot water. Not everyone agrees: "Not necessarily. In many places an 'Americano' may be a 'regular' coffee from a coffee maker."Some definitions of Americano claim it is espresso being diluted with 'regular' coffee.
CaffÈ Corretto -- Espresso with a dash of an alcoholic beverage, e.g. sambuca
CaffÈ Freddo -- Iced coffee
CaffÈ Lungo -- A 'long pull' espresso. It is an espresso diluted by allowing a longer extraction thereby resulting in a weaker drink.
Doppio -- A double shot (4 oz.) shot of espresso
Espresso Con Panna -- [ess-PRESS-o cone PA-na] --Espresso with a dollop of whipped cream.
Espresso Granita -- Frozen espresso, crushed and served in a parfait glass topped with whipped cream. American versions combine espresso, milk & sugar and then freeze the mixture in special dispensing machines. This is also know as a Granita Latte.
Espresso Ristretto -- A 'short pull' (stronger) espresso. An espresso made with less (half?) the water used for a regular espresso.
Espresso Romano -- Espresso with a slice of lemon on the side
Granita Latte -- See Espresso Granita
Iced Cappuccino -- A single or double shot of espresso over crushed ice with an once or two of cold milk and milk froth
Iced Espresso -- Usually a double shot of espresso over crushed ice, possibly with whipped cream.
Latte Macchiato -- Author Kenneth Davids defines this as "a glass filled with hot frothed milk, into which a serving of espresso is slowly dribbled. The coffee colors, or stains the milk in faint, graduated layers, darker at the top shading to light at the bottom, all contrasting with the layer of pure white foam at the top."
Lattecino -- Espresso with steamed milk and about a half inch of milk foam on top. (NOTE: This is commonly served as "latte" in some parts of the country.)
Moccaccino -- See Mocha Latte (and also CaffÈ Mocha)
Mocha Latte -- Acording to Kenneth Davids, "a milkier version of the classic [CaffÈ] Mocha. If I were to suggest proportions for this invention, they would be one-quarter properly strong espresso, one-quarter properly strong chocolate, and one-half milk and froth."
Moka/Mokka -- The kind of coffee you get when you use a stove top espresso maker.