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Espresso (short black)

An espresso or short black is the base to all drinks on the espresso menu. It is sometimes referred to as a "shot". It is 30-35mL of strong coffee, extracted through finely ground and tamped coffee. It should have a caramel coffee cream on top called "crema". It is served in a warm demi-tasse cup or espresso glass (shot glass).

Ristretto

A ristretto is a "restricted" shot. It is the first 15-20mL of an extraction and it's the sweetest part. This is the most common coffee drink in Italy and is called a "caffe". It is served in a warm demi-tasse or an espresso glass.

Doppio

Doppio means double. It can be a doppio espresso (60mL) or a doppio ristretto (30mL). It is served in a warm demi-tasse cup or espresso glass.

Long Black (lungo)

An espresso or doppio espresso pulled on top of hot water and served in a warm cup.

Macchiato

An espresso "marked" or stained with a drop or dollop of milk and or froth. It is served in a warm demi-tasse or espresso glass.

Cappuccino

An espresso topped with densely-frothed milk. It should have at least 2cm froth on top. In Australia, usually dusted with chocolate, and served in a warm cup. Approximately 1/3 espresso, 1/3 milk and 1/3 froth.

Caffe Latte

An espresso topped with hot milk and a 1cm froth. Usually served in a warm glass.

Flat White

This only exists in Australia. An espresso topped with hot milk with minimal froth (2-5mm). It is served in a warm cup.

Mocha

An espresso mixed with chocolate powder or syrup, and topped with hot milk. Mocha Latte (mocha with latte froth) and Mocha-ccino (mocha with cappuccino froth) can also be made.

Flavoured Coffee

Flavoured syrup can be added to all the milk espresso drinks. Example: Caramel Latte; flat white with hazelnut syrup.

Decaffeinated Coffee

Decaffeinated beans are treated the same way to get the same range of espresso based drinks.

Affogato

An espresso added to a scoop of vanilla ice cream. Usually espresso is served separately so customers can pour the espresso over the ice cream themselves. Often served as a dessert in restaurants.