There is No “X” in Espresso – Ordering in Today’s Coffee Shops

Coffee is the number one drink in the world and next to oil it is the second largest export in the world. With the boom of franchise coffee shops across the United States and the world, espresso based drinks have entered into global tasted and not limited to what one might think of sitting in a Paris cafe.

Having spent more than four years as a Barista, I know that coffee shop’s have always had their own culture whether housing beatnik philosophical discussions over a Demitasse or after practice soccer mom’s slurping down their Frappes covered drizzling and whipped cream. This culture can vary from location to the time of day. In coffee shop culture comes language and language can vary from franchise to independent coffee shops. The consumer hates this. They don’t want to have to remember that what is a Frappuccino over at Starbucks is merely a Frappe over at the shop around the corner!

Here are some common espresso based language tips on what you are ordering:

*Latte = espresso + steamed milk (if you hear the milk “screaming,” your Barista is burning it)

*Breve = espresso + steamed half & half

*Cappuccino = espresso + steamed milk + froth (froth is basically foamed milk and should taste sweet; ordered wet/less foam or dry/more foam)

*Frappe/Frappuccino = ice crushed/blended + espresso + milk (many add flavors like peppermint or chocolate)

*Macchiatto = espresso + froth/foamed milk

*Mocha = espresso + steamed milk + chocolate (sauce chocolates are best, but most places use a powder)

*Nervous Cup/Red Eye = regular coffee (usually dark roasted) + espresso

Also, for all those home coffee brewers out there here are the myths/tips/facts:

*Do not refrigerate or freeze coffee/espresso beans or grounds! This dries out your coffee and makes it stale.

*The lighter the roast, the more caffeine! If the bean is a dark roast, all that caffeine has been roasted out and dark roasts are for a bolder taste.

*There is more caffeine in a regular cup of coffee than espresso! The longer it takes for water to pass through the grounds, the more caffeine it captures and espresso is very fast.

*Do not use regular coffee for home espresso machines, use espresso to get the most out of the machine!

*Play with the different fine grinds for home espresso machines and keep the grounds fresh! Your crema or top layer of espresso should be dark/caramel colored and not blond.

*The most expensive coffee in the world travels through a cat’s digestive system and is roasted and ground!

If you enjoyed this post, make sure you subscribe to my RSS feed!