Understanding different coffee drinks
Espresso - A straight shot with crema on top (literally cream, a creamy foam on the surface of the coffee).
Doppio - a double shot, extracted using a double handle and basket. This results in 60 ml of drink, double the amount of a single shot espresso. More commonly called a standard double. Doppio is Italian, meaning "double".
Cortado - An espresso with a small amount of warm milk. The ratio of milk to coffee is between 1:1 and 1:2, and the milk is added after the espresso. The word cortado is the past participle of the Spanish verb cortar (to cut).
Ristretto (Restricted Shot) - Shot pulled short of Espresso coffee. One modern method of "pulling" a ristretto shot is to grind the coffee finer than that used for normal espresso, and pull the shot for the same amount of time as a normal shot.
Another modern method for pulling a ristretto is to simply stop the extraction early, so less water has time to pass through the ground coffee. A third modern method, that serves as a compromise between the previous two, is to prepare the shot without adjusting the grind but to use the tamp more firmly.
Lungo - Italian for 'long', and refers to the coffee beverage made by using an espresso machine to make an espresso (single or double dose or shot) with much more water (generally twice as much), resulting in a stretched espresso, a lungo. A normal espresso takes from 18 up to 30 seconds to pull, and fills 25 to 30 millilitres, while a lungo may take up to a minute to pull, and might fill 50 to 60 millilitres.
Macchiato – Straight espresso shot with a dollop of steamed milk.
Espresso Con Panna - Straight shot with a dollop of whipped cream.
Cappuccino - Traditionally made with 1/3 Espresso, 1/3 Milk and 1/3 Foam.
Flat White - It is somewhat similar to the Latte although smaller in volume, therefore having a higher proportion of coffee to milk, and milk that is more velvety in consistency.