Gourmet Coffee at the Frosty Frog Cafe

These are the most common terms used when ordering espresso-based coffee drinks, and terms used in most coffee houses. We have some variations at Frosty Frog.

Americano – A term used to describe a drink made with espresso shots and diluted with water to approximately one half strength.

Barista –Italian for bartender; in the U.S., a person who operates an espresso machine and prepares espresso beverages.

Breve – A term used to describe a drink made with steamed half and half (for example: breve latte, breve cappuccino).

Caffe au Lait – A term used to describe a drink made with ½ brewed coffee and ½ steamed milk.

Caffe Latte – One or more servings of espresso, with steamed milk to the top of the cup and a ¼” finish of steamed milk foam.

Caffe Mocha –One or more servings of espresso mixed with the appropriate amount of chocolate syrup, then filled with steamed milk and topped with a flourish of whipped cream.

Caramel Macchiato –One or more servings of espresso mixed with the appropriate amount of caramel syrup, then filled with steamed milk and topped with a flourish of whipped cream.

Cappuccino –One or more servings of espresso in a cup, topped with equal parts steamed milk and frothed milk. (A stronger coffee tasting drink than a caffe latte.)

Demitasse –A small porcelain, glass, or china cup traditionally used to serve straight espresso; usually 1.5 to 3 ounces in size.

Demitasse Spoon –A small spoon used to add sweeteners to a serving of espresso.

‘Double’ or double shot –Refers to a beverage that contains two shots of espresso (for example, a “double latte”).

Dry – Describes an espresso beverage made with a greater-than-usual portion of foam, most often used in conjunction with a cappuccino.lourish of whipped cream.[/one_half]

Espresso –Very strong coffee brewed one ounce at a time, rapidly extracted from finely ground coffee at very high temperature and pressure on an espresso machine. The word “espresso” can also refer to a special blend of coffees formulated for use on the espresso machine, or the distinctly dark roast typically applied to an espresso blend (“espresso roast”).

Flavoring Syrup –A very sweet syrup used to flavor coffee beverages after the brewing process.

Foam or Froth –Steamed milk that has been aerated to create a foam or froth.

Grande –Typically, the largest drink size available, usually 16 oz. (At Frosty Frog, we call this a “Treefrog”.)

Granita –A flavored, slush-type drink often served by espresso operators, and requiring special equipment to prepare. (At Frosty Frog, we serve ‘Quenchers’, which are Granitas.)

Latte – The Italian word for milk; slang for caffe latte (for example, “I’d like a latte please!”).

Mocha –Slang for caffe mocha (for example, “I’d like a mocha, please!”).

‘Single’ or single shot –Describes an espresso beverage containing one shot of espresso (for example, a “single tall latte,” or a “single espresso”).

Shot –A single serving of brewed espresso, usually 1 to 1.5 ounces.

Skinny –Slang for a beverage made with skim or nonfat milk

Tall – Refers to typically a 12 ounce beverage. (At Frosty Frog, we call this a “Tadpole”.)

Venti –Refers to typically a 20 or 24 ounce beverage (At Frosty Frog, we call this a “Bullfrog”.)

Wet –Describes an espresso beverage made with a less-than-usual proportion of foam, most often used to describe a customized cappuccino.

White Mocha – One or more servings of espresso mixed with the appropriate amount of white chocolate syrup, then filled with steamed milk and topped with a flourish of whipped cream.

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