Understanding Espresso Based Drinks

Skinny" or "Non-Fat":  Any of the beverages below made with skim or non-fat milk.

Doppio: means a double shot of espresso

No-caf: means decaffeinated espresso or coffee beans

So you can have a skinny, no-caf or half-caf latte or cappuccino.

 
Espresso Based or Coffee Beverages

Espresso (single shot): 40 to 50 ml, or 1 1/3 to 1 2/3 oz.

Espresso Doppio (double shot): 75 to 100 ml, or 2 1/2 to 3 1/3 oz. of espresso. Note that a double espresso is created using either two separate shots of espresso, or in a specially designed double-shot portafilter

Espresso Con Panna (Espresso Tazza d'Oro).: A single cup of espresso (single or. double) with a dollop of whipped cream (like espresso macchiato, only whipped cream).

Espresso Macchiato: A single cup of espresso (single or double) "marked" (or stained) with a dollop (a heaping teaspoon) of frothed milk.

Americano:  Espresso brewed in the normal fashion, and then diluted (or lengthen) by the addition of hot water to produce a smooth delicious cup of coffee. 

Breve':  Espresso with steamed half & half or cream

Cafe' au Lait:  Regular coffees with ½ steamed milk 

Cappuccino:  Equal parts of espresso, steamed milk, and frothed milk, preferably served in a heated cup.

Cappuccino Scuro  (dry cappuccino):  Cappuccino prepared with a little less milk than normal.

Cappuccino Chiaro (wet cappuccino):  Cappuccino prepared with a little more milk than normal.

Latte:  Espresso mixed with steamed milk - typically made with more milk than a cappuccino, with little or no froth on top.

Moccaccino (or Caffe' Mocha):  Espresso with steamed milk, hot chocolate or chocolate syrup (portions of chocolate and milk can be adjusted to suit individual tastes), topped with either whipped cream or frothed milk. 

A note on Latte' flavors and garnishes:
In many areas, particularly in Western USA, there is a flavored coffee craze centered around latte drinks. Flavored latte' syrup variations can include: almond, amaretto, banana, black currant, blueberry, caramel, cherry, chocolate, cinnamon, coconut, creme de cacao, creme de menthe, hazelnut, mint-chocolate, orange, peach, pineapple and raspberry. Additionally; extracts of almond, lemon, maple, peppermint or vanilla are added. Multiple syrups and/or extracts can be combined in a seemingly limitless fashion. And finally, garnishes of chocolate sprinkles, cocoa powder, cinnamon, nutmeg and vanilla powder are used to provide finishing touches to the flavor extravaganza.

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