Coffee Glossary.

A scoop of vanilla ice cream drowned in a hot shot of espresso — dessert and coffee drink in one.

Espresso topped up with hot water, for a bigger cup with a lighter flavor profile.

Espresso topped with a large amount of steamed milk and a thin layer of foam — typically 200-300 ml.

An Italian coffee drink of equal parts espresso, steamed milk, and milk foam — roughly 60 ml each.

Coffee brewed with cold water over 12–24 hours. Low acidity, full flavor, high caffeine content.

A brewing method where cold water drips slowly through ground coffee — also known as Kyoto-style coffee.

A Spanish coffee drink of equal parts espresso and warm milk — 60-80 ml, almost no foam.

A double espresso: twice the dose, twice the yield, the same shot time.

25–30 ml of coffee brewed by forcing hot water through finely ground beans under pressure.

A small coffee drink of 150-160 ml: a double ristretto with microfoam and almost no visible foam.

A classic Dutch coffee drink: more warm milk than coffee — literally 'wrong' proportions.

Warm milk 'marked' with a splash of espresso — the reverse build of a macchiato, with visible layers.

An extended espresso shot with more water, lighter in flavor but also a bit more bitter.

Espresso "marked" with a small amount of milk foam — 30-40 ml total.

Cold brew coffee infused with nitrogen gas (N₂) — gives a creamy texture and fine foam, without any milk.

A shorter espresso shot with less water, more concentrated and sweeter in flavor.

How fine or coarse you grind your coffee — the variable with the biggest impact on taste.

The process by which water dissolves flavor compounds out of ground coffee.

The golden-brown foam layer on espresso. A sign of freshness and correct extraction — not a quality guarantee on its own.

Coffee from one specific country, region, or plot — traceable back to the source.

Coffee scoring 80 or higher on the SCA scale. Traceable, deliberately grown, and distinctive in flavor.