Welcome to the world of coffee shop jargon, where words like flat white and ristretto buzz around like busy baristas. For the uninitiated, this lingo can be as confusing as a complicated coffee order. But fear not!

Let’s demystify this language and turn you into a coffee shop linguist. Here’s your guide to understanding the sometimes perplexing terminology used by coffee aficionados around the globe.

Espresso-based Terms

• Espresso: The heart of most coffee drinks; a concentrated coffee made by forcing hot water through finely-ground coffee.
• Americano: Espresso diluted with hot water, similar in strength to drip coffee but with a different flavor profile.
• Latte: A popular coffee drink made with one part espresso and three parts steamed milk, topped with a small amount of foam.
• Cappuccino: Similar to a latte, but with a greater portion of foamed milk to steamed milk.
• Flat White: Originating in Australia/New Zealand, this is similar to a latte but with a thinner layer of microfoam, leading to a stronger coffee flavor.
• Macchiato: An espresso stained or marked with a little milk. Can refer to either a dollop of steamed milk or foam.
• Ristretto: A short shot of espresso made with the same amount of coffee but half the water, resulting in a more concentrated flavor.

Milk and Foam Variations

• Microfoam: Velvety steamed milk used in drinks like lattes and flat whites. It’s characterized by fine, small bubbles.
• Dry: A term used for cappuccinos or lattes, indicating that the drink should have more foam and less liquid milk.
• Wet: Opposite of dry, indicating more steamed milk and less foam.

Alternative Brewing Methods

• Pour-over: A manual brewing method where water is poured in circles over coffee grounds, resulting in a clean and flavorful cup.
• French Press: A brewing method where coffee grounds steep directly in hot water before being separated by a metal or nylon filter.
• Cold Brew: Coffee grounds steeped in cold water for an extended period (usually 12-24 hours), creating a coffee concentrate that’s less acidic and more smooth.

Sizing and Customization

• Single vs. Double: Refers to the number of espresso shots in your drink. A single is typically one shot, and a double is two.
• Shot in the Dark (or Red Eye): A cup of traditional brewed coffee with a shot of espresso added for extra caffeine.
• No Fun/Decaf: A coffee drink made with decaffeinated beans.
• Skinny: Made with non-fat or skim milk.
• Customization: Don’t be afraid to specify your preferences, like extra hot, half-sweet, or with oat milk.

Coffee Shop Etiquette

• Barista: The person who prepares and serves your coffee. They’re often skilled in coffee making and knowledgeable about different beans and brewing methods.
• Tip Jar: It’s customary in many places to leave a tip for good service.
• Queue Politely: Especially during busy hours, be patient and respectful of the queue.

Navigating the language of a coffee shop can be as delightful as sipping your perfectly crafted beverage. Understanding these terms not only makes you more confident when ordering but also enhances your appreciation for the art of coffee. So next time you walk into a coffee shop, order like a pro and immerse yourself in the rich culture and language of the coffee world!