Make mine a Breve...

The other morning, after no breakfast and a trip to the dentist (complete with drilling and novocaine), I ended up at our local Wild Oats® store looking for both breakfast and coffee. Desperate for the coffee, I looked at the menu and chose cappuccino. Then came the choices – skim, soy, lite: not enough fat or taste in any of those for me. I asked about whole milk or cream and was offered half and half. And then I heard this voice, just to my left – “That’s a Breve” . OK – so, I’m clueless when it comes to “Java” terminology. So I am posting a list found at one of the many coffee sites on the web – and oh, by the way, make mine a triple expresso breve:

Java Terminology

Americano
Espresso coffee blended with hot water and served in an 8 to 20-ounce cup. Served with 2 cups or 1 cup and an insulator sleeve due to temperature of cup. Often served with cream or iced to bring temperature down.

Breve'
Espresso coffee blended with steamed half and half and topped with foam. Breve's are served in an 8 to 16-ounce cup. Can be flavored.

Espresso
Straight shot of coffee. A single shot of espresso should yield 1-¼ fluid ounces and a double shot about 2 fluid ounces. Always served in an 8-ounce cup and always brewed directly into the cup. Espresso is made by forcing hot water (220 degrees) through finely ground coffee. Espresso is very rich, aromatic, flavorful, and is served by itself or as a base to a number of delicious drinks including mochas and lattes.

Espresso Con Panna
Espresso coffee topped with a dollop of whipping cream. Always served in an 8-ounce cup.

Espresso Macchiato
Espresso that is "marked" with just a little milk.

Caffe' Viennese
Shot of espresso sprinkled with a dash of cinnamon. A shot of steamed milk, and topped with whipping cream.

Cappuccino
1/3 espresso coffee blended with 1/3 steamed milk and 1/3 foamed milk. Served in 8 to 20 ounce cups. Served "wet" means more steamed milk than foam and "dry" meaning espresso with only thick foam on top. Often dusted with nutmeg, cinnamon, or chocolate powder.

Espresso Roma
A shot of espresso with a lemon twist. Served in an 8-ounce cup.

Iced Mocha
Pour shot of espresso over chocolate and swirl. Pour 1 inch of milk in cup and swirl, add ice and rest of milk, swirl to mix.

Iced Latte'
Pour shot of espresso and add 1 inch of milk. Next, add ice swirl and balance of milk. Can be served in a 12 or 16-ounce cup.

Latte
Espresso coffee blended with steamed milk and topped with foam. Served in 8 to 20-ounce cups. If liked, a generous sprinkle of chocolate or cinnamon on top.

Lattecino
An espresso based beverage with 2 parts steamed milk and 1 part foamed milk. A cross between a cappuccino and a latte.

Latte Machiatto
Steamed milk topped with a shot of espresso. This drink is the reverse of a latte with the espresso poured in last. Do not stir. Served in an 8 to 20-ounce cup.

Machiatto
A shot of espresso topped with a dollop of steamed milk and foam. One spoon of foam per shot. Served in an 8-ounce cup.

Mezzo
Espresso coffee, ½ cup of hot water, and steamed milk. Pour in espresso then bring mixture to a ½ cup with hot water, add steamed milk and top with foam.

Mocha
Espresso coffee with steamed milk and chocolate syrup. Swirl the espresso and chocolate syrup together first, then add steamed milk to blend. 1 ounce of chocolate per 8 fluid ounces. The finished product topped with whipping cream and should not be stirred. Often sprinkled with ground cocoa.

Ristretto
Means restricted in Italian. Let half of the normal amount of water pass through a straight shot of coffee. The finished product is a half shot of espresso, the best essence of the bean and the most flavorful. Served in an 8-ounce cup.