Below are many of the names and terminology you will find at local coffee house or caffe.

Caffe Mocha – this was my favorite drink of childhood and you will often hear it referred as Mocha. A traditional mocha is one-third espresso, one-third hot chocolate (real hot chocolate, not the syrup), and one-third steamed milk. The Caffe Mocha is like a chocolate cappuccino and can be made into different flavors by adding  syrups such as Irish Cream, Hazelnut, of French Vanilla.  Unfortunately, most coffee houses do not make the traditional caffe mochas. Mass chains such as Starbucks and most small coffee houses will use a chocolate syrup with espresso and hot milk.

Americano – This is an espresso drink to simulate how most American’s consume their coffee. It is simply an espresso drink combined with hot water.

Espresso Ristretto – The is type of espresso results in a richer, denser coffee.  How they do this is to stop, or “cut” the machine so that there is less liquid. The coffee is no where near the density of turkish coffee but the stronger and more aromatic Ristretto is a great drink on its own.

Doppio – A Double shot; that is, two shots of espresso

Caffe Latte – The latte is perhaps the most popular espresso based drink. Essentially a milkier cappuccino, hot milk is combined with a fresh shot of espresso topped off with a one-quarter inch layer of foam.  The milk is steamed to taste between temperatures of 150-170 degrees Fahrenheit.

Espresso Macchiato –  An espresso with a bit of milk.

Latte Macchiato – A Glass of hot milk with a little espresso.

Espresso Romano – Espresso with a twist of lemon peel

Espresso con Panna – Espresso with a spoonful of cold whipped cream