Americano – a serving of espresso diluted with enough hot water to make it the length of American coffee.
Cappuccino – 1/3 espresso, 1/3 steamed milk and capped with 1/3 frothed milk. Cappuccino can also be made by combining espresso with a small quantity of steamed milk, and then topped with foamed milk.
Café-au-Lait – is traditionally prepared by pouring equal amounts of hot strong coffee and hot milk into a warmed café-au-lait bowl.
Espresso – is made by forcing hot water, under pressure, through finely ground, dark roasted coffee. Espresso is naturally capped with a thin layer of dense, golden froth called crema.
Espresso Macchiato – espresso with just a touch of foamed milk on top.
Flat White – originated in either Australia or New Zealand. Prepared by pouring microfoam (steamed milk consisting of small, fine bubbles with a glossy or velvety consistency) over a single or double ristretto shot.
Latte – hot espresso with steamed milk usually topped with foamed milk. Milkier than a cappuccino.
Latte Macchiato – a glass half filled with hot, frothed milk, into which a demitasse of espresso is slowly dribbled.
Mocha – espresso mixed with mocha or chocolate syrup and steamed milk, then topped with whipped cream and chocolate sprinkles.
Ristretto – traditionally a short shot of espresso made with the normal amount of ground coffee but extracted with about half the amount of water.