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A concentrated form of coffee made by forcing hot water under pressure through finely-ground coffee beans.

An espresso with a small amount of frothed milk on top.

An espresso diluted with hot water, giving it a similar strength to but different flavor from traditionally brewed coffee.

A coffee drink made with one or more shots of espresso and steamed milk, usually topped with a small amount of foam.

An Italian coffee drink prepared with equal parts espresso, steamed milk, and milk froth.

A coffee drink consisting of espresso with microfoam (steamed milk with fine bubbles and a glossy or velvety consistency).

A short shot of espresso made with the normal amount of ground coffee but extracted with about half the amount of water.

An Italian coffee-based dessert that is made by pouring a shot of hot espresso over a scoop of vanilla ice cream.

A drink made by adding a shot of espresso to a cup of brewed coffee.

An espresso cut with a small amount of warm milk to reduce the acidity.

A coffee drink made with espresso, chocolate syrup, and steamed milk, often topped with whipped cream.

A blended ice beverage made with coffee or other flavorings, often topped with whipped cream and syrups.

A brewing method where coffee grounds are steeped in hot water, and then separated by pressing down a metal or nylon mesh filter.

Coffee that is brewed with room temperature or cold water over a 12 to 24-hour period and served cold.

Cold brew coffee that has been infused with nitrogen to create a smooth, creamy texture and a frothy head, similar to some beers.

Unroasted coffee beans that retain their green color and have a mild, grassy flavor.

A species of coffee that is considered superior in quality with a smooth, yet slightly acidic, flavor.

A hardy species of coffee bean that has a strong, harsh flavor with a higher caffeine content than Arabica.

The creamy, caramel-colored foam that forms on top of an espresso shot, which is an indicator of well-extracted coffee.

A person who is trained in the making and serving of coffee drinks, typically working in a coffee shop.

Italian term for a double shot of espresso.

Coffee sourced from one single producer, crop, or region within a single country.

The process where freshly-ground coffee is pre-infused with hot water to release any gas that has been trapped in the beans during roasting.

A brewing method that uses a vacuum principle to brew coffee, involving two chambers where vapor pressure and vacuum produce coffee.