The coffee world practically has a language of its own.  We also use common words with an uncommon definition.  We thought it would make sense to create this glossary to help you, the coffee novice, as we once were, to become experts.  So if you come upon a new word or a known word with a different meaning (like quaker :)) on this site, or any coffee site for that matter, just check this helpful coffee glossary!

A

• Americano- A single shot of espresso with 6 to 8 ounces of hot water added. Results in a stronger brew than normal drip coffee. Not a particularly popular drink in Italy - the term apparently was originally devised as an insult to Americans who wanted their espresso diluted. Also known as a Cafe Americano.

C

• Cafe au Lait- Not an espresso drink, but a drink made with equal parts drip coffee and steamed milk. Coffee should be a dark roast (preferably a coffee-and-chicory blend.) and brewed strong. This is more of a New Orleans drink than a European drink.

• Cafe Breva- A cappuccino made with half & half instead of whole milk. This should have a very rich creamy flavor. Half&half is a bit of a pain to foam, but it most definitely can be done.

• Cafe Con Leche- 1.5 ounces of espresso with enough steamed milk to fill an eight-ounce cup.

• Cafe Corretto- Espresso "corrected" with a shot of brandy, cognac, or liqueur.

• Cafe Crème- 1.5 ounces of espresso combined with one ounce of heavy cream.

• Café Freddo- A iced Espresso. Chilled in a cocktail mixer with ice cubes.

• Cafe Latte- A very popular drink originating in Italy, the Cafe Latte - or Italian Latte- is a single shot of espresso combined with steamed milk. A Cafe Latte should have approximately a 3:1 ratio of milk to coffee. Can include a small dollop of frothed milk on top, plus a light sprinkling of cinnamon, chocolate or nutmeg.

• Cafe Macchiato- A shot of espresso (served in a small espresso cup) topped off with a dollop of frothed milk. The ratio of cafe/latte is approximately 80/20. Most Italians drop a teaspoon of sugar in this elixir. Can also add a light sprinkling of chocolate powder.

• Cafe Mocha- Basically, a Cafe Mocha is a cafe latte with chocolate powder or chocolate syrup added. Mochas are often topped with whipped cream.

• Cafe Romano- Regular espresso with a twist of lemon or lemon peel.

• Cappuccino- drink traditionally made with equal parts espresso, steamed milk and frothed milk. 2 to 1 ratio of milk and espresso.

E

• Espresso (Shot Or Double Shot)- A hot drink made by forcing hot water through finely ground, high grade dark-roasted coffee beans. Has one-half the water and twice the coffee as regular drip coffee. Comes in Single (Espresso Solo) or Double (Espresso Doppio) Shots. A single espresso shot should produce 1 to 1.5 ounces in approximately 25 seconds of brewing time. A good espresso has a fine layer of foam - called crema - on top of the drink.

• Espresso Con Panna- A shot of espresso topped with whipped cream.

R

• Ristretto- This is a very strong, restricted shot. Only about one-half of the water is allowed to come through the coffee grounds, but the shot should take the same amount of time as a normal pull. Should be about a .75 ounce pull. Grinding the coffee finer is the preferred method for achieving the slower brewing time.