Espresso - Variations

Variations

For a more comprehensive list, see List of coffee beverages.

• Affogato (It. "drowned"): Espresso served over gelato. Traditionally, vanilla is used, but some coffeehouses or customers use any flavor.
• Americano ("American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I, who added hot water to dilute the strong taste of the traditional espresso. It is similar to a long black, but with opposite order.
• Bicerin (Pms. "little glass"): Made of layers of espresso, drinking chocolate, and whole milk, invented and served in Turin.
• Black eye: A cup of drip coffee with two shots of espresso in it (alternatively a red-eye, shot in the dark, or hammerhead).
• Breve (It. "brief"): Espresso with half-and-half
• Bucci: Espresso served in Key West's Cuban cafes (sugar is always added; but may be added before or after brewing)
• Caffè crema: It is produced by running 180 ml–240 ml (6–8 oz) of water when brewing an espresso, primarily by using a coarser grind. It is similar to a Long Black or Americano, but extracts differently and has a different taste profile.
• Caffè Macchiato (It. "stained"): A small amount of milk or, sometimes, its foam is spooned onto the espresso, in Italy it further differentiates between caffè macchiato caldo (warm) and caffè macchiato freddo (cold), depending on the temperature of the milk being added; the cold version is gaining in popularity, as some people are not able to stand the rather hot temperature of caffè macchiato caldo, and therefore have to wait one or two minutes before being able to consume this version of the drink. The caffè macchiato is to be differentiated from the latte macchiato (described below). In France, it is known as a noisette.
• Caffè Medici: A doppio poured over chocolate syrup and orange peel, usually topped with whipped cream, the drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
• Caffè Tobio: Espresso with an equal amount of American coffee, similar to Americano or long black
• Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam, often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes it is topped upon request with a light dusting of cocoa powder.
• Carajillo: Espresso with a shot of liquor.
• Corretto: coffee with a shot of liquor, usually grappa or brandy. Corretto is also the common Italian word for "spiked (with liquor)".
• Cortado (Sp./Port. "cut"): Espresso "cut" with a small amount of warm milk
• Cubano (Sp. "Cuban"): Sugar is added to the collection container before brewing for a sweet flavor, different from that if the sugar is added after brewing. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot. Sometimes called cafe tinto.
• Doppio: (It. "Double") Double (2 US fluid ounces) shot of espresso.
• Espresso con panna (It. "espresso with cream"): Espresso with whipped cream on top
• Espressino, espresso, steamed milk, and a dusting of cocoa powder, similar to the Marocchino
• Firenzi: A hot-over-cold layered espresso beverage consisting of a foundation of 2 US ounces of cold milk or soy (fruit flavors optional) topped with a carefully pulled shot of espresso and served in a small, clear shooter glass.
• Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam, very similar to "latte"
• Frappuccino: A type of espresso coffee blended with ice and milk, branded exclusively by Starbucks
• Guillermo: Originally, one or two shots of hot espresso, poured over slices of lime it can also be served on ice, sometimes with a touch of milk.
• Ice brewed: Brewed with chips or cubes of ice added to the basket, which results in more volume and creme. Originated on small, inexpensive espresso machines, the technique is useful on other machines to change depth of flavor and other characteristics.
• Latte (It. "milk"): This term is an abbreviation of "caffellatte" (or caffè e latte), coffee and milk. An espresso-based drink with a volume of steamed milk, it is served with either a thin layer of foam or none at all, depending on the shop or customer's preference.
• Latte macchiato (It. "stained milk"): Essentially an inverted cafè latte, with the espresso poured on top of the milk, the latte macchiato is to be differentiated from the caffè macchiato (described above). In Spain, it is known as manchada, Spanish for stained (milk).
• Long black: Similar to an Americano, but with the order reversed, the espresso is added to hot water.
• Lungo (It. "long"): More water (about 1.5x volume) is let through the ground coffee, yielding a weaker taste (40 mL), also known as an allongé in French.
• Marocchino, espresso, steamed milk, and a dusting of cocoa powder, similar to the espressino
• Marron (brown): Of Venezuelan etymology, it is an espresso with milk; it varies from marron claro (light brown) with more milk to marron oscuro (dark brown) with less milk.
• Mocha: Normally a latte blended with chocolate, this is not to be confused with the region of Yemen or the coffee associated with that region (which is often seen as 1/2 of the blend mocha java).
• Red eye: A cup of drip coffee with one shot of espresso in it
• Ristretto (It. "restricted") or espresso corto (It. "short"): With less volume, it yields a stronger, sweeter taste (10–20 mL) (café serré or café court in French).
• Shot in the Dark: A cup of drip coffee with one shot of espresso in it. aka Canadiano.
• Solo (It. "single"): Single (1 US fluid ounce) shot of espresso
• Triplo or triple shot: Triple (3 US fluid ounces) shot of espresso; "triplo" is rare; "triple shot" is more common.