This document provides information about various coffee drinks including espresso, cappuccino, americano, cafe latte, caf au lait, cafe mocha, and caramel macchiato. For each drink, it describes the ingredients and ratios used in preparation as well as suggestions for how to drink them, such as adding sugar or enjoying with a cookie. It also includes a brief glossary defining terms like barista, crema, mocha, and others related to enjoying espresso drinks.

1. Coffee

2. Introduction
For over a thousand years, humankind has been
perfecting the art of making and drinking coffee.
From the first goat herder who is said to have
begun dancing with his animals after eating the
mysterious red berry, to the modern-day
commuter savoring a wake-up cup of coffee, the
magical coffee bean has become both an
addictive necessity and a welcome once passed
for coffee, java junkies are experimenting with all
sorts of variations of their favorite booster
beverage.

3. Luckily for North Americans, the world's best
beans are now readily available here and coffee
preparation has become an art form

4. Espresso
• Espresso is a strong black coffee made by
forcing steam through dark-roast aromatic
coffee beans at high pressure in an espresso
machine. A perfectly brewed espresso will
have a thick, golden-brown (foam) on the
surface. If the crema is good, the sugar you
add will float on the surface for a couple of
seconds before slowly sinking to the bottom.

5. How to drink
• Espresso should be taken either on its
own or with a small teaspoon of sugar.
Having it "short" means that it has less
water and is therefore more
concentrated, and "long" conversely
uses more water and does not taste as
strong.

6. Espresso

7. Cappuccino
• This hugely popular coffee drink has
become a staple. A true cappuccino is a
combination of equal parts espresso,
steamed milk and milk froth. This
luxurious drink, if made properly, can
double as a dessert with its complex
flavors and richness.

8. How to drink
• It is common to sprinkle your
cappuccino froth with a bit of
unsweetened cocoa powder or grated
dark chocolate.

9. Americano
An Americano coffee is a shot of Espresso coffee
infused with hot water. The ratio of water to
Espresso is 1:1equal amounts.
The name is thought to have originated as a bit
of an insult to Americans, who had to dilute their
espresso when it first gained popularity. Many
coffee houses have perfected it, however, and
the result has become a creamy.

10. How to drink
• Many like to drink it as they would their
regular brewed coffee, with milk and/or
sugar, but connoisseurs suggest keeping
milk to a minimum to get the most flavor
from the espresso.

11. Cafe latte
• A cafe latte is a single shot of espresso
to three parts of steamed milk.

12. How to drink
• Sugar your latte to taste and discover
the wonderful world of dipping. Cookies,
sponge-type cake slices and even fresh
Italian bread can transform your coffee
into a breakfast.

13. Caf au lait
• This traditional French drink is similar
to a caffe latte except that it is made with
brewed coffee instead of espresso, in a
1:1 ratio with steamed milk. It is
considered a weaker form of caffe latte.

14. How to drink
• Sugar to taste, and it is also great for
dipping.

15. Cafe Mocha (Mochachino)
• This is a cappuccino or a caffe latte with
chocolate syrup or powder added. There
can be wide variations in exactly how
this is prepared, so ask your coffee
house how they do it before you order.

16. How to drink
• Like your "cap," you can top it with
cocoa powder or grated chocolate.

17. Caramel Macchiato
• This is another variation that is prepared
in a number of ways by different coffee
houses. The most common method is
combining espresso, caramel and
foamed milk, though some use steamed
milk. Often, vanilla is added to provide
extra flavor.

18. How to drink
• You can add sugar, but taste it first, as it
may be sweet enough as is.

19. Glossary
BARISTA
• The person who prepares coffee at a coffee bar.
• CREMA
• Thick, caramel-colored emulsified oils that sit on
top of an espresso.
• CUPPING
• Tasting method used by coffee professionals.
Coarsely ground coffee is steeped with hot water
in shallow bowls, then slurped from flat spoon.

20. Glossary
• MOCHA
• Espresso mixed with chocolate syrup and
steamed milk.
• 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”).