Coffee Lingo

Create own coffee house lingo such as
Americano (esp with hot water added to dilute it. Similar to drip coffee, except it is made to order with your esp machine)
Breve(espresso with half-half),
Cafe’ con panna( esp shot with dollop of whipped cream),
Cafe’ Corretto(esp with cognac of some other spirit added),
Cafe’ freddo(esp served in a chilled glass, mostly over ice,
Cafe’ macchiato(a shot of esp with teaspoon or two of foamed milk) macchiato mean marked so you are marking the esp with a touch of foamed milk
Cafe’ medici (a double esp with chocolate and touch of whipped cream. Usually, made with chocolate syrup, but occasionally a brista may use a small chunk of real chocolate int he bottom of the cup, the brew the esp on top. It will melt some of the chocolate-but not all of it-leaving a nice chocalate treat at the bottom.
Cake in a Cup ( A double shot of esp with double cream and double sugar)

Crema ( The caramel-colored foam that comes to the surface of the espresso-much like the head on a beer, only slightly thinner. The crema is vital to a good esp. It is made up of the solubles that pass through during the brewing process.
Demitasse ( A small esp cup. It should be only large enough for single esp. This attractive cup is for the straight esp with nothing else added.
Cafe’ latte (A shot of esp with steamed milk topped with foamed milk
Cafe’ Au Lait (Drip coffee with hot or boiled milk poured into a cup at the same time.
Cafe’ Mocha ( A cafe’ latte with chocolate added, it just have the foamed milk on top, or have whipped cream with chocolate sprinkle
Mochaccino (like cafe’ Mocha except on cappuccino instead of latte)
Short = 8 ounce cup, Tall = 12 oz, Grande = 16 oz, Venti= 20 oz