ESPRESSO

Latte
1/3 espresso, 2/3 hot milk, thin layer of foam. A cafe latte should have the same glossy finish as the cappuccino. This is pulled with a double ristretto.

Mocha
1/3 espresso, 1/6 dark chocolate sauce, 1/3 milk, 1/6 foam. Dark chocolate is the first layer, and then you pull the double espresso shot. Then steam the milk to the consistency of a cafe latte. Bittersweet - cafe mocha is unique because they use dark chocolate with a double shot.

Cappuccino
Made in thirds — 1/3 espresso, 1/3 steamed milk, 1/3 foam. This is a very traditional way of making cappuccino. The milk should appear glassy, smooth, shiny and with no visible bubbles. The milk and foam should be blended or mixed to create a thick, creamy texture.

Espresso
One shot of espresso prepared with 14 grams of ground coffee in a double portafilter. The shot should be 2 ounce of liquid. You have two choices with espresso: ristretto, a very short or "restrained" shot, brewed at less than 2/3 of a demitasse, or luongo, a long pull of espresso brewed so the liquid should be more than 2/3 of a demitasse.

Espresso Macchiato
Double espresso with a touch of foam. Macchiato means spotted or stained; the espresso is "stained" with foam. This can be made as a single or a double.

Americano
A touch of hot fresh water and a double shot pulled long. This creates a nice bold, strong coffee taste. The espresso shot is pulled atop the hot water to ensure the consistency of the crema.

Espresso con panna, which means "espresso with cream" in Italian, is a single or double shot of espresso topped with whipped cream.

Cortado
1/2 espresso, 1/2 foam-infused milk. The perfect afternoon drink, or for that coffee drinker who wants something strong, but needs a little milk to soften the espresso as it goes down. This drink is in between a macchiato and a cafe latte. Pull a double shot into a gibraltar glass. The milk should have the consistency of a cafe latte and result in the same glassy, smooth, creamy texture as a cafe latte and cappuccino.