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At some point or another, we’ve all gone into our favourite café and been confused at the variety of coffees available on their menu. How many times have you wished the menu was written in a language you could understand? Hopefully, this article should help de-mystify some of the common coffee terms you may see on a menu.
Espresso
The basis of any coffee – one shot of espresso is equal to one ounce.
Latte
A caffé latté is steamed whole milk and espresso. It will usually have a ¼ to ½ inch of foam at the top.
Cappuccino
One third espresso, one third milk, one thir foam, usually topped with cocoa powder.
Café au lait
Drip-brewed coffee with steamed milk.
Con panna
With whipped cream.
Espresso machiato
Shot of espresso with foam on top.
Espresso crème
Espresso topped with an ounce of heavy cream.
Half caf
One shot of regular espresso plus one shot decaf.
Decaf
All shots are decaf.
With room
To leave room at the top for cream.
Add a shot of…
To add a shot of a flavoured syrup, such as caramel, vanilla, chocolate or hazelnut.
No foam
Just as it sounds, if you don’t want foam on top – you’ll need to ask.
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