Café Drinks
Espresso
Espresso is the premier coffee drink. The difference between espresso and drip coffee is that the hot water is forced through the espresso grinds at high pressure. You can get more bang for your buck when you order espresso straight up. It is typically consumed quickly. If it sits too long it becomes bitter. The concentrated ingestion packs a wallop. Not as common in the US as other parts of the world, but there are quite a few hard cores enjoying this acti0n-packed energy drink that has the power to give you lift off. In Italy a single shot of espresso is called a solo, a double shot is called a doppio.
Ristretto in Italian means restricted, to convey “shortened” or “not as much.” It is a condensed espresso drink, that uses the same amount of coffee as a normal shot of espresso, but has less water forced through a grind that is finer, giving it a less bitter, less caffeinated and stronger flavor. It has increased in popularity in modern times. All ristretto is espresso, but most espresso is not ristretto.
Ristretto
Lungo
The opposite of ristretto, the lungo has twice the amount of water as a normal espresso. It takes twice as long to pull the espresso shot, hence the word lungo (long). The coffee is not as strong, and it is also more bitter than a normal shot of espresso. Most people are looking to cut down on the bitterness of coffee, but coffee serves a wide palate and some people prefer it this way.
A misnomer about the Americano is that it was invented in the good old U.S. of A. The birth of the Americano began in post-World War II Italy. The GIs wanted the back-home drip coffee that they were accustomed to. So a compromise was met; the baristas diluted the espresso with hot water and passed it off as drip coffee, thus satiating the American palate and homesickness, leaving the legacy in coffee shops today. The locals referred to it as the Americano, appropriately—or at least practically—named after their clientele.
Americano
The long black has risen in popularity Down Under, for those who can’t access their GPS, that is Australia and New Zealand. Basically, it is an upside-down Americano with only four-to-six ounces of hot water, which goes in first. A double espresso tops off the drink, which creates more crema than the Americano. This allows for more crema at the top. Many cafes will pull the ristretto-style shot.
Long Black
Do you like coffee with your coffee? The red eye is a brewed cup of coffee charged with espresso, usually a double. Espresso usually runs in pairs. This is a high impact drink and not for the faint of heart. Galaxies have been known to collide after drinking a red eye. Great for late night entertainment.
Red Eye
The most famous milk-coffee drink to grace the world’s cafes is the cappuccino. It is a rule of thirds, one-third coffee, one-third steamed milk and the other third foam, usually coming in an eight-ounce cup, making the rule of thirds more of a guideline. It does have less milk than a latte, giving way to a stronger coffee taste.
Cappuccino
The quintessential latte does vary, but only with milk. Most latte drinkers enjoy the standard two shots of espresso, which happens in most serious coffee shops. Many feel a 12-ounce latte, with two shots plus ten ounces of steamed milk is the gold standard. The French and the Italians would both disagree and say this drink should have less milk. There is a lot of size flexibility in this drink. Set the ratios as you like, simple math: less milk equals stronger coffee.
Latte
A 50/50 split of pressured coffee and steamed milk. When you are drinking a cortado you are getting closer to the coffee, for a purer espresso sensation. I like it for my second coffee of the day. I’ve already drunk my latte for a full immersive experience, so for the second time I prefer the reduced milk. It also fits nicely in a heavy scheduled day. Perfect for anyone on the go.
Cortado
The macchiato is for the pure, the traditionalists and the Europeans, who enjoy espresso in a more authentic form. Two shots with just a dollop of milk, shaving off enough to take a slight edge off the coffee. If you make this drink your habit then you are really refining your palate for a more exquisite taste.
Macchiato
The flat white hails from Down Under. The Australian creation resides somewhere between the latte and the cortado. There is a greater coffee-to-milk ratio than the latte, and a greater milk-to-coffee ratio than the cortado. There is barely any foam, which takes away cappuccino comparisons. It seems to have the most milk variable, depending on where you get it.
Flat White
A more common drink throughout Europe is the latte macchiato. It differs in preparation from the latte. The steamed milk is poured in first with the espresso laid on top, creating bolder first sips. It has the added dimension of more foam, and it also differs in its vessel. The latte is traditionally served in a cup, the latte macchiato is served in a large glass.
Latte Macchiato
Piccolo meaning little and latte meaning latte, gives you a small latte because it is made with ristretto and steamed milk. The ristretto is a smaller, more condensed shot. Another style of espresso that is lovely, but less common.
Piccolo Latte
This sweet drink combines two of the finest delicacies on the planet: coffee and chocolate. Simply make a standard latte supplemented by something chocolate, either powder or syrup. Of course, steamed milk is also added. For some with an unlimited capacity for the sweeter part of life, sugar is added.
Mocha Latte
This drink, often debated as a desert, is simply espresso over gelato. Vanilla is traditional, but you are not limited to that flavor or style of ice cream. You can substitute the tutti frutti of your choice. Affogatto literally means “drowned” in Italian, because you eat your ice cream drowned in coffee.
Affogato
The name says it all. Done in many styles, French press, pour over, drip, percolated, etc. It took me a couple of months to acquire a taste for it. I formerly added milk, but I experimented with a sip or two with straight black, using the slow cow method (adding milk after tasting). Gradually I increased the straight black portion until I dropped the milk. Food for thought.
Black Coffee
Is simply black coffee with hot milk. The amount of milk varies from café to café. Popular in France and served in a fairly large bowl. My guess is that it started so that the French could have an easier time dunking a croissant.
Caffe au Lait
The Irish made coffee their own when they added a shot of whiskey to it. Sugar is added to mélange the coffee with the whiskey; topping it off with cream makes a lovely post-dinner drink on a Saturday night. The combination of caffeine and alcohol causes loquaciousness bordering verbosity. In other words, there will be a lot of chit chat.