Espresso Glossary and Lingo

• 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: Trained Espresso bartender preparing specialty coffee.
• Breve: Short for Espresso Breve. Espresso 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.
• 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 espresso "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.
• 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.
• 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.
• 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 non-fat 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.
• 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.