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A variety of common coffee instructions on how to order a cup of coffee you like.

Published: 2026-04-09 Author: World Gafei

Last Updated: 2026/04/09, American style: dilute a cup of espresso with hot water. BARISTA: barista CAPPUCCINO (cappuccino): espresso and foam steam milk (thick milk) CHEMEX (elegant): classic hourglass coffee filter. Chemex filters are denser than other paper filters, which many people think creates a sweeter, balanced cup of coffee. CLEVER COFF

American style: dilute a cup of espresso with hot water.

BARISTA: barista

CAPPUCCINO (cappuccino): espresso and foam steamed milk (thick foam)

CHEMEX: classic hourglass coffee filter. The Chemex filter is denser than other paper filters, which many people think creates a sweeter, balanced cup of coffee.

Coffee.

CLEVER COFFEE DRIPPER (Smart Cup): a filter cone with a plug that steepens the coffee before dripping and extracts more flavor.

COLDBREW COFFEE (iced coffee): coffee powder is soaked in cold water for about 12-14 hours before making iced coffee.

Gourdo Coffee (Spanish: Caf é cortado): a traditional Spanish drink popular in Spain and Portugal, as well as in South America. Cortado means shortened in Spanish, meaning it won't be very big, just a small one, one or two times bigger than espresso. It is made of 2/3 espresso plus 1/3 hot milk. In some places, milk is replaced by condensed milk or cream. [1] it pours the heated milk onto the espresso, and if there is milk foam, you can pull the pattern (latte art) on the espresso. It is usually dressed in a small glass with an iron handle and a decorative iron ring at the bottom.

CREMA: coffee grease, caramel-colored emulsified oil, on the surface of espresso.

Winning Cup: a competition to determine the best coffee beans to grow in a particular country. The top COE got a higher price at auction.

CUPPING: the tasting method used by coffee professionals. The coarse coffee is soaked in hot water in a shallow bowl, then with a flat spoon.

Deep-roasted coffee: roast coffee beans until they ooze. Many handmade bakers believe that this style overwhelms some tastes, and this style is no longer popular.

Direct trade: coffee roasters buy directly from the farm, not from brokers. Supporters say it improves the quality of coffee and gives farmers more power.

ESPRESSO (Italian concentrate): espresso, when hot water is refined by coffee powder under pressure.

Extraction: extract flavor from coffee powder. Coffee may extract bad flavor, sour taste or bitter taste.

Fair trade: a private scheme to prove that farmers or coffee growers pay the lowest price for coffee.

Raw beans: unroasted coffee beans.

LATTE ART (latte art): a pattern formed by rhythmically pouring steamed milk into an espresso drink.

MACCHIATO: espresso with a lot of steamed milk on top.

MOCHA: espresso mixed with chocolate syrup and steamed milk.

NEL DRIP (flannel): is a flannel filter imported from Japan. It must be washed by hand and kept frozen when not in use.

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