Names of different coffees and espressos that one may encounter on the menu. Between brackets it mentions the country or countries where it is most likely to be found, or where it originates from.
Affogato Espresso poured out over vanilla ice cream. Sometimes accompanied with a shot of liquor (often Amaretto).
Americano Espresso to which hot water has been added. The opposite procedure (adding espresso to hot water) is called a long black. (latin-america)
Bicerin Made of layers of hot chocolate, espresso and milk. Served in a glass. (Italy)
Black eye Cup of filter coffee with a double espresso added to it. Also called Red eye. (US)
Bombon Espresso with condensated milk. (Spain)
Breve Same as a latte, hence espresso with hot milk, but without foam.
Cafe allonge Espresso made by allowing more water to pass through the coffee, hence resulting in a less strong coffee. Same as a Lungo. (France)
Cafe con leche Strong coffee or espresso with milk that has been heated to almost boiling. (Spain)
Café pasado Café pasado is filter coffee that passed (=pasado) through the filter very slowly giving it a very strong taste. After that it's cooled down and hot water is added just before drinking it. (Ecuador)
Cafe Viennois Espresso with whipped cream, hence in principle an Espresso con panna. (US, UK)
Caffe crema Espresso made by allowing more water to pass through the coffee, hence resulting in a less strong coffee. Like a Lungo, but with more water. (Switzerland, Austria)
Cappuccino Espresso served with dry foam of steamed milk that is found at the surface of the steamed milk. This in contrast to a flat white, which uses microfoam that forms at the bottom of the steamed milk.
Carajillo Small strong black coffee with rum. (Latin-america, Spain)
Corretto Espresso with grappa. (Italy)
Cortado / cortadito Espresso with a small amount of warm milk, but less milk than a macchiato. (Spain, latin-america)
Doppio A double espresso. (Italy)
Espresso con panna Espresso with whipped cream. Sometimes also called Wiener Melange or Cafe Viennois.
Flat white Espresso served with steamed milk microfoam. This in contrast to a cappuccino that has the dry foam of steamed milk. (Australia, New Zealand)
Frappe Originally foamy dark instant coffee poured over broken ice in a high glass. Nowadays used for almost anything related to cold coffee without milk. (Greece)
Frappucchino Mix of iced coffee with milk, slushed with broken ice.
Freddo Iced espresso, served in a glass. (Italy, Argentina)
Guayoyo Black coffee with additional water to make it less strong. (Venezuela)
Latte Espresso with hot milk, but without foam.
Latte macchiato Hot milk with foam to which espresso has been added.
Latteccino Cappuccino with extra milk.
Long black Double espresso added to hot water. This is the opposite procedure of an Americano, where hot water is added to the coffee instead of adding coffee to hot water. (Australia, New Zealand)
Long macchiato Double espresso with a little bit of milk foam served in a glass. (Australia)
Lungo Espresso made by allowing more water to pass through the coffee, hence resulting in a less strong coffee.
Macchiato Espresso with a little bit of milk foam.
Marron claro Strong black filter coffee with milk. (Venezuela)
Marron oscuro Strong black filter coffee. (Venezuela)
Mocha Capuccino with added dark chocolate.
Mocha white Capuccino with added white chocolate.
Perico o pintado A café tinto with a little bit of hot milk. (Colombia)
Red cappucchino Rooibos tea with milk foam. Hence, has nothing to do with coffee. (South Africa)
Red eye Cup of filter coffee with a double espresso added to it. Also called Black eye. (US)
Ristretto Fast made espresso with less water than an espresso, and therefore stronger.
Short black An espresso. (Australia, New Zealand)
Shot in the dark Cup of filter coffee with a single espresso added to it. (US)
Short macchiato Single espresso with a little bit of milk foam served in a small cup. (Australia)
Solo A single espresso without milk. (Italy, Spain, Latin-America)
Tetero grande Hot milk with only a little bit of coffee added. (Venezuela)
Tinto A coffee made out of very strong and slowly made filter coffee and added hot water. Also known as café pasado. (Ecuador)
Triple suicide Cup of filter coffee with a triple espresso added to it. (US)
Wiener melange Refers to a variety of different coffees:
Coffee mixed with foam made out of egg white and sugar, topped with cream and cocoa.
Cold coffee mixed with vanilla ice, topped with cream and cocoa.
Double espresso with whipped cream (also known as an Espresso con panna)
A mixture of coffee, milk and chocolate, topped with whipped cream.