1. Antoccino
An antoccino is a single shot of espresso, along with steamed milk in a 1:1 equal ratio. It is served in an espresso cup. It is designed to have the taste and texture of a double shot caffe latte, without the high caffeine level. You prepare it by extracting one shot of espresso into an espresso cup to the halfway mark. You then pour steamed latte-style milk to fill the remainder of the cup.
2. Bicerin
Bicerin is a hot coffee drink believed to have originated from Turin, Italy. It is made of espresso, melted drinking chocolate and whole milk. The ingredients are poured in a small round glass layer by layer. You can add whipped cream on top if you wish. The espresso is poured in first, followed by the melted chocolate and finally milk.
The ingredients are never stirred or mixed when before serving. The word bicerin means “small glass” in Piedmontese, which is a language spoken in Piedmont in Northwest Italy. The drink has apparently existed since the 18th-century.
3. Black Tie
This drink involves taking a traditional Thai iced tea and adding to it the following ingredients: orange blossom water, star anise, crushed tamarind, sugar and condensed milk or cream, and a double shot of espresso. If you don’t know already, a traditional Thai iced tea is a spicy and sweet mixture of chilled black tea.
4. Breve
This is actually the American variation of latte. Instead of milk, we use steamed half and half cream
Variations of this drink include the mocha breve and the iced breve.
The Mocha Breve is similar to a regular breve but also adds to it an ounce of chocolate and served with whipped cream on top.
An iced breve is a regular breve served over ice.
5. Caffè Americano
It is a beverage which involves taking a single (or double) shot of espresso in a cup and adding hot water to it. It has the strength of regular drip coffee but with a difference in flavor. You can vary its strength by the amount of hot water and espresso shots you add to each other. The name comes from American soldiers in Europe during World War II. They would add hot water to an espresso drink, to make it into a drink they were more used to.
The local European coffee houses began calling this combination a caffe Americano. This drink is also known simply as an Americano. After returning to the USA after the war, the soldiers introduced this drink the coffee houses who quickly adopted it and its popularity spread.
Variations of this drink include:
Long Black: This involves pouring hot water into a cup first and then adding a single or double shot of espresso. This will results in something called crema which is dark reddish-brown foam. It is more strongly flavored than a regular Americano
Lungo: This involves using twice as much hot water used in an Americano and running it through the coffee grounds in an espresso machine. It takes longer for the espresso machine to “pull” the drink, hence the name lungo which is Italian for the word “long.”
Iced Americano: Combines espresso with cold water instead of hot water
Red Eye: Combines espresso with drip coffee instead of hot water
6. Café au Lait
This means “coffee with milk” in French. It has the same concept as “cafe latte” in Italy. In many countries such as the UK, Netherlands, Belgium, Germany, Denmark, Norway and Sweden it means espresso with milk. The term has a different meaning in the US, defined as a strong coffee (like espresso) mixed with really hot milk in a 1:1 ratio.
7. Café Bombón
Cafe bombon was first made popular in a city in Spain called Valencia. Eventually its popularity spread to the rest of Spain. A similar drink exists in countries such as Malaysia, Thailand and Singapore. It is called “Kopi Susu Panas” in Malaysia or “Kafe Ron” Thailand. The drink has existed in those countries for decades. They are very popular in “mamak” stalls and “kopitiams” in Malaysia.
There are suggestions that it may have originated in these Asian countries first and then the recipe slightly altered to suit European taste buds. A café bombón uses espresso blended with sweetened condensed milk in a 1:1 ratio. The Asian recipe uses ground coffee with sweetened condensed milk at the same 1:1 ratio. In the case of the café bombón, the condensed milk is added to the espresso.
A clear glass is used to focus and bring out its visual effect. Then the condensed milk is slowly added to the espresso. As the condensed milk sinks to go underneath the coffee, it creates two separate layers of contrasting color. Generally the layers are stirred together before drinking.
8. Caffè Crema
Caffè crema stands for cream coffee in Italian. The name refers to two different coffee drinks:
It is an older name for what we know today as the “espresso”. The name was mainly used in the 1940’s and 1950’s.
The name of a long espresso drink served mainly Switzerland and Austria and northern Italy. This was from 1980’s onwards. It can also be found along the Italian/Swiss and Italian/Austrian border.
The name is no longer used for the modern espresso. These days when someone says caffe crema they are referring to the Swiss long drink I mentioned above. More accurately it is called the Swiss caffè crema.
9. Caffè Latte
It is also known simply as a latte. This drink is very similar to the Portuguese coffee beverage Galão (see below). It is essentially a portion of espresso and steamed milk in a 1:3 to 1:5 ratio of espresso to milk. It is generally served with a little foam on top.
10. Caffè Medici
This drink is essentially a doppio (see below) poured over chocolate syrup and orange peel. It is usually topped with whipped cream as well. The drink originated at a famous coffee house in Seattle called Last Exit on Brooklyn.
11. Cafe Mocha
A café mocha is a variation of a caffè latte. Similar to a latte, it is consists of 1/3 espresso and 2/3 steamed milk. In addition to that a portion of chocolate is added. This is usually in the form of chocolate syrup. The cafe mochas that you get from vending machines use instant chocolate powder. Cafe mochas may contain dark or milk chocolate.
In some parts of Europe and the Middle East, they use the term moccaccino describe a caffè latte with cocoa or chocolate. In America, a moccaccino refers to a cappuccino made with chocolate.
A “cafe borgia” is a mocha with orange rind trimmings or sometimes orange flavoring is added. It is usually served with whipped cream and sprinkled with cinnamon.
12. Café Touba
Café touba is a drink unique to Senegal. It is named after the city Touba. While roasting the coffee beans, they are mixed with grains of selim and sometimes other spices, which are then ground into powder after roasting. The drink is prepared using a filter, similar to plain coffee. Sugar is often added before drinking.
13. Ca Phe Sua Da
This is a drink from Vietnam. It is also called “cafe sua da” or “V-caf”. The name translates literally to mean “iced milk coffee”. It can be by blending black coffee with about a 1/4 to a 1/2 as much sweetened condensed milk and then pouring the concoction over ice. Vietnamese immigrants in parts of the Southern U.S use a substitute to make the drink. Particularly in Louisiana they use a dark French roast, usually with chicory. However, if it’s not available they use an imported Vietnamese-grown and roasted coffee instead.
A “Ca phe sua da” is brewed using a small metal Vietnamese drip filter in a cup containing the condensed milk. The condensed milk and coffee are stirred together and then poured over the ice. There is also “Ca phe sua nong” which literally means “hot milk coffee”. This is the same way but without ice.
There is a similar beverage in Spain: Café del Tiempo or Café con Hielo (coffee with ice). The coffee is served in a small cup and an empty small glass containing ices cubes. Then, sugar or condensed milk is added in the small cup while the coffee is still hot. Then the coffee is poured into the small glass with ice cubes. When the coffee is cooled, the remaining ice is scooped out using a utensil.
14. Cappuccino
Cappuccino is a coffee-based drink made with espresso, hot milk, and steamed milk foam. It is different from a caffè latte by making it with much less steamed or textured milk than the caffè latte. The total amount of espresso and milk/foam makes up to 5 to 6 fluid ounces (or 150 to 180 milliliters). A cappuccino is usually poured to slightly exceed the height of the cup, to allow the foam to be visible.
15. Chai Latte
A chai latte involves flavoring steamed milk with spiced tea. Also, you can use spiced tea concentrate that is available in stores. If you add espresso shots to it you get a “dirty chai latte”. The word “chai” means tea in the Hindu language. However, many people ask for “chai” tea, which means they are saying the word tea twice. In short, It is wrong to say chai tea.