- Espresso
- A small, very strong 2 oz cup made by forcing hot water through fine grounds under pressure — the base of most café drinks.
- Shot / pull
- One serving of espresso. "Pulling a shot" is making it.
- Doppio
- A double espresso — two shots in one cup.
- Ristretto
- A "restricted" shot: same grounds, less water — smaller, denser, sweeter.
- Lungo
- A "long" shot: same grounds, more water — bigger and lighter.
- Americano
- Espresso lengthened with hot water — a long, smooth, no-milk cup.
- Latte
- Espresso with a lot of steamed milk and a thin foam cap — mild and creamy.
- Cappuccino
- Equal parts espresso, steamed milk, and foam — stronger-tasting than a latte.
- Flat white
- A latte with less milk and more coffee flavor, under glossy microfoam.
- Cortado
- Equal parts espresso and warm milk — small, strong, velvety.
- Macchiato
- Espresso "stained" with just a dab of milk foam.
- Galão
- Portugal’s tall, milky espresso drink — one part coffee to three parts foamed milk.
- Breve
- A latte made with steamed half-and-half — richer and sweeter.
- Con panna
- Espresso topped with a spoon of whipped cream.
- Affogato
- A hot shot poured over cold ice cream — dessert in a cup.
- Red eye
- A cup of drip coffee with a shot dropped in — the strong one.
- Batch / drip
- Coffee brewed by the pot, dripped through a filter — "a regular cup of coffee."
- Pour-over
- A single cup brewed by hand, pouring hot water over grounds in a cone — clean and bright.
- Cold brew
- Grounds steeped in cold water for many hours — smooth, low-bitterness. Not the same as iced.
- Iced
- A hot brew cooled over ice — quicker than cold brew, a little brighter.
- Nitro
- Cold brew charged with nitrogen gas for a creamy, cascading, beer-like pour.
- French press
- A jug where grounds steep in hot water, then a mesh plunger presses them down — full-bodied.
- Moka pot
- A stovetop pot that pushes steam up through grounds — strong, espresso-like, no machine.
- Phin
- A small Vietnamese metal drip filter that sits on your cup — slow, strong.
- Cezve
- A long-handled pot for Turkish-style brewing — grounds and water heated together, unfiltered.
- Steamed milk
- Milk heated and aerated with steam until warm and slightly foamy.
- Microfoam
- Milk foamed to a paint-like gloss with no visible bubbles — for latte art and flat whites.
- Crema-like
- The tan, foamy layer on top of a good espresso. Ours is built without coffee.
- Grind size
- How fine the grounds are. Espresso is powder-fine; press is coarse like sea salt.
- 9 bar
- The standard espresso pressure — about nine times atmospheric pressure.
- In / out grams
- "16 g in, 32 g out" = 16 g of dry grounds makes 32 g of liquid — how strength is measured.