Cuban Coffee Secret Coffee Lingo


All the fancy names for specialty coffee can be a bit confusing. We would like to offer a listing of some of the most common one.



A 1-1/2 ounce portion of this dark, rich brew is a "single" and is usually served in a 3 ounce demitasse cup.


An espresso that has been diluted with hot water to make the flavor less intense.

Café con leche

Made by combining 1 1/2 ounces espresso with enough steamed milk to fill an 8-ounce cup. Add sugar to taste.

Café creme

Espresso combined with 1 ounce of heavy cream.

Caffè macchiato

Espresso with 1 to 2 tablespoons of foamed milk. (Macchiato means "marked" in Italian.)

Caffè mocha

Espresso, steamed milk, chocolate syrup, and topped with whipped cream and cocoa powder.

Caffè lungo

Essentially the same as an Americano.

Caffè freddo

Chilled espresso and ice served in a tall glass.

Caffè ristretto

Concentrated espresso. The same amount of coffee is used to make a small cup that is normally used in making a traditional large cup.


Espresso, steamed milk and frothed milk in equal proportions. The frothy "cap" may be garnished with sprinkled cocoa or chocolate , vanilla powder, cinnamon, or sugar crystals.

Latte macchiato

A glass of steamed milk marked with espresso
A cappuccino with steamed chocolate milk.


2 shots of espresso.
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