One look at the menu of a coffee shop and some of us are left exasperated… so many different variations of the same old coffee. To make your life easier, we, at COFE, have created a glossary of the different kinds of coffee drinks you may encounter on a menu.

Americano is a shot of espresso diluted with water. Legend has it that during the WWII, American soldiers stationed in Italy could not drink the concentrates Espresso, and decided to dilute it with water. Italians some time refer to Americano as ‘Dirty Water’.

 For those of us who like our espresso with less milk but big effect, Cappuccino is the way to go. A double espresso shot combined hot milk and crowned with foam is what traditionally constitutes this hot favorite.

Cold Drip Coffee calls for patience. Grounded coffee is steeped in water for approximately 12 hours, and then strained. The concentration is then used to create cold coffee diluted with either milk or water. This kind of coffee is rumored to have originated in Kyoto, Japan in the 1600s.

Probably the most used version of coffee, an Espresso is created by forcing hot water through finely ground coffee. Espresso is used as a base to create many different coffee variations such as Affogato, Americano, Cappuccino, Latte etc

Filter Coffee is a coffee variation extremely popular in the southern part of India. The process is similar to that of creating drip coffee the only difference being it is made using a ceramic, glass or plastic cone lined with a paper filter.

Just as the name describes – a Flat White contains a shot of espresso and flat steamed milk. The invention of this coffee is disputed between Australia and New Zealand.

Espresso + steamed milk = Latte. It’s just that simple! The English word Latte, is short for the original Italian term Caffellatte, literally translating to milk coffee.

A good Macchiato is said to have distinct layers. Served in a tall glass one can visibly notice a layer of espresso topped with foamed milk. The word Macchiato means marked or stained, i.e. the espresso is stained by the milk.

Mocha is what brings chocolate goodness to coffee. Espresso, steamed milk and chocolate syrup come together to create a beverage that feels like a warm hug on a winter afternoon. The name is derived from the city of Mocha, Yemen, which was one of the centers of early coffee trade.