26. Decaf - a coffee beverage made with decaffeinated beans.
27. Doppio in espresso - is a double shot, extracted using a double filter basket in the portafilter.
28. Egg coffee - is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and Robusta coffee.
29. Eggnog latte - an autumn and winter seasonal blend of steamed milk and eggnog, plus espresso and a pinch of nutmeg.
30. Eiskaffee, literally "ice cream coffee" - is a popular German drink consisting of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.
31. Espressino - is made from espresso, steamed milk, and cocoa powder, similar to the Marocchino.
32. Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water — about 86 to 95 °C (187 to 203 °F)— under pressure through finely ground coffee beans. Espresso often has a thicker consistency than coffee brewed by other methods, a higher concentration of suspended and dissolved solids, and crema (meaning cream, but being a reference to the foam with a creamy texture that forms as a result of the pressure). As a result of the pressurized brewing process the flavours and chemicals in a typical cup of coffee are very concentrated. Espresso is the base for other drinks, such as a latte, cappuccino, macchiato, mocha, or americano. Espresso has more caffeine per unit volume than most beverages, but the usual serving size is smaller—a typical 60 mL (2 US fluid ounce) of espresso has 80 to 150 mg of caffeine, little less than the 95 to 200 mg of a standard 240 mL (8 US fluid ounces) cup of drip-brewed coffee.
33. Espresso Romano - is a shot of espresso with a slice of lemon served on the side. The lemon can be run along the rim of the cup as a way to accentuate the espresso's sweetness. Despite the name, it has no link to Italy nor Rome.
34. Frozen coffee drink - is a blended iced coffee beverage sold under various names.
35. Flat white - is an espresso with a similar proportion of coffee to milk as a caffè latte and a cappuccino, the main difference being the texture of the milk and (in some regions) the number of espresso shots. The drink originated in Australia and New Zealand in the late 1970s as alternative to the frothier cappuccino. It is rarely found in continental Europe or the United States.
In New Zealand it is traditionally made with two shots of espresso topped with stretched and texturised milk. The milk is prepared by steaming air into the milk and folding the top layer into the lower layers. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. This leads to a white coffee with the crema on top still intact. The drink was traditionally served in a ceramic cup used for cappuccinos (approximately 220-260ml in capacity), though present-day speciality cafes are more likely to serve it in smaller (150-160ml) cups with two Ristretto shots used, resulting in a drink noticeably stronger and less milky than a caffè latte. Outside New Zealand, the milk is prepared in a manner more similar to that of a caffè latte; the milk is stretched and texturised but is poured freely rather than the froth being held back with a spoon or knife. This results in a thicker density of milk with more froth.
In Australia the drink more closely resembles a caffè latte as it tends to be served with a single shot of coffee, resulting in a weaker and milkier drink. In the United Kingdom the drink has a similar strength to the New Zealand version. It is made in a small cup (150-160ml), contains two espresso (often ristretto) shots, and is often finished with latte art. The skill needed in preparing ristretto shots and latte art means that it is viewed as somewhat of a speciality product in the UK.
36. Galão is a hot drink from Portugal made of espresso and foamed milk. In all similar to caffè latte or café au lait, it comes in a tall glass with about one quarter coffee, 3 quarters foamed milk. When the proportion is 1:1 it is called "meia de leite" (Chinesa in Madeira) and it comes in a Coffee cup.
37. Guillermo - Originally one or two shots of hot espresso, poured over slices of lime. It can also be served on ice, sometimes with a touch of milk.
38. Greek frappé (Café frappé) (Greek: φραπές) is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer, but has now spread on to other countries. There are numerous ways in which this coffee can be tailored to the individual's taste such as: 1.all water-no milk; 2.half-half; 3.all milk and; 4.varying levels of sweetness. Frappe is also extremely popular in the country of Cyprus where fresh milk is used as opposed to condensed. In French, when describing a drink, the word frappé means shaken and/or chilled; however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé.
39. Green eye (also known as "Triple Death") is drip brewed dark-roast coffee with a triple shot of espresso.
40. Half-caf - is a beverage made with half and half parts caffeinated beans and decaffeinated beans.
27. Doppio in espresso - is a double shot, extracted using a double filter basket in the portafilter.
28. Egg coffee - is a Vietnamese drink which is traditionally prepared with egg yolks, sugar, condensed milk and Robusta coffee.
29. Eggnog latte - an autumn and winter seasonal blend of steamed milk and eggnog, plus espresso and a pinch of nutmeg.
30. Eiskaffee, literally "ice cream coffee" - is a popular German drink consisting of chilled coffee, milk, sweetener, vanilla ice cream, and sometimes whipped cream.
31. Espressino - is made from espresso, steamed milk, and cocoa powder, similar to the Marocchino.
32. Espresso is a concentrated beverage brewed by forcing a small amount of nearly boiling water — about 86 to 95 °C (187 to 203 °F)— under pressure through finely ground coffee beans. Espresso often has a thicker consistency than coffee brewed by other methods, a higher concentration of suspended and dissolved solids, and crema (meaning cream, but being a reference to the foam with a creamy texture that forms as a result of the pressure). As a result of the pressurized brewing process the flavours and chemicals in a typical cup of coffee are very concentrated. Espresso is the base for other drinks, such as a latte, cappuccino, macchiato, mocha, or americano. Espresso has more caffeine per unit volume than most beverages, but the usual serving size is smaller—a typical 60 mL (2 US fluid ounce) of espresso has 80 to 150 mg of caffeine, little less than the 95 to 200 mg of a standard 240 mL (8 US fluid ounces) cup of drip-brewed coffee.
33. Espresso Romano - is a shot of espresso with a slice of lemon served on the side. The lemon can be run along the rim of the cup as a way to accentuate the espresso's sweetness. Despite the name, it has no link to Italy nor Rome.
34. Frozen coffee drink - is a blended iced coffee beverage sold under various names.
35. Flat white - is an espresso with a similar proportion of coffee to milk as a caffè latte and a cappuccino, the main difference being the texture of the milk and (in some regions) the number of espresso shots. The drink originated in Australia and New Zealand in the late 1970s as alternative to the frothier cappuccino. It is rarely found in continental Europe or the United States.
In New Zealand it is traditionally made with two shots of espresso topped with stretched and texturised milk. The milk is prepared by steaming air into the milk and folding the top layer into the lower layers. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. This leads to a white coffee with the crema on top still intact. The drink was traditionally served in a ceramic cup used for cappuccinos (approximately 220-260ml in capacity), though present-day speciality cafes are more likely to serve it in smaller (150-160ml) cups with two Ristretto shots used, resulting in a drink noticeably stronger and less milky than a caffè latte. Outside New Zealand, the milk is prepared in a manner more similar to that of a caffè latte; the milk is stretched and texturised but is poured freely rather than the froth being held back with a spoon or knife. This results in a thicker density of milk with more froth.
In Australia the drink more closely resembles a caffè latte as it tends to be served with a single shot of coffee, resulting in a weaker and milkier drink. In the United Kingdom the drink has a similar strength to the New Zealand version. It is made in a small cup (150-160ml), contains two espresso (often ristretto) shots, and is often finished with latte art. The skill needed in preparing ristretto shots and latte art means that it is viewed as somewhat of a speciality product in the UK.
36. Galão is a hot drink from Portugal made of espresso and foamed milk. In all similar to caffè latte or café au lait, it comes in a tall glass with about one quarter coffee, 3 quarters foamed milk. When the proportion is 1:1 it is called "meia de leite" (Chinesa in Madeira) and it comes in a Coffee cup.
37. Guillermo - Originally one or two shots of hot espresso, poured over slices of lime. It can also be served on ice, sometimes with a touch of milk.
38. Greek frappé (Café frappé) (Greek: φραπές) is a foam-covered iced coffee drink made from spray-dried instant coffee. It is very popular in Greece especially during summer, but has now spread on to other countries. There are numerous ways in which this coffee can be tailored to the individual's taste such as: 1.all water-no milk; 2.half-half; 3.all milk and; 4.varying levels of sweetness. Frappe is also extremely popular in the country of Cyprus where fresh milk is used as opposed to condensed. In French, when describing a drink, the word frappé means shaken and/or chilled; however, in popular Greek culture, the word frappé is predominantly taken to refer to the shaking associated with the preparation of a café frappé.
39. Green eye (also known as "Triple Death") is drip brewed dark-roast coffee with a triple shot of espresso.
40. Half-caf - is a beverage made with half and half parts caffeinated beans and decaffeinated beans.