Barista: An espresso machine operator, one who is fully informed and practiced in the art of coffee preparation; means "bartender" in Italian.
Breve: A Cafe Breve is essentially a cappuccino made with half-and-half instead of whole milk. This should have a very rich creamy flavor.
Caffe Americano: An Americano is a single shot of espresso with 6 to 8 ounces of hot water added. Italian baristas adopted the name for this drink as an insult to Americans who preferred their espresso diluted. It's a flavorful alternative to a traditional brewed coffee.
Cafe au Lait: A Cafe au Lait is similar to a Caffe Latte except it is generally made with brewed coffee instead of espresso in a ratio of 1:1 milk to coffee with sugar added to taste.
Caffe Coretto: An espresso "corrected" with the addition of liquor, typically brandy or a liqueur.
Caffe Latte: Espresso with steamed milk and a thin layer of foam on top.
Caffe Mocha: Espresso mixed with chocolate and steamed milk and topped with foam or whipped cream.
Cappuccino: Espresso topped with foam.
Con Panna: Espresso topped with whipped cream.
Crema: The reddish-brown, creamy layer of foam that sits on top of a well-drawn espresso.
Doppio: A double shot of espresso.
Draw: To prepare an espresso shot.
Dry Cappuccino: A cappuccino with foam only, no steamed milk.
Espresso Pitcher: A small, three to five-ounce pitcher that the barista brews espresso into.
Espresso Macchiato: Espresso "marked" or "stained" by milk foam.
Flavored Espresso Drink: An espresso drink with flavored syrup added.
Flat: No foam.
Grande: A sixteen ounce serving of coffee or espresso drink.
Group: An espresso machine's brewing chamber, comprising the group head and the portafilter.
Group Head: The circular unit that forms the upper half of an espresso machine's brewing chamber and into which the barista places the portafilter.
Group Switch: The button on the espresso machine that turns the group on and off.
Knockbox: A container with a padded bar across the top, which the barista uses to "knock" the used coffee grounds out of the portafilter.
Lungo: A long shot of espresso, about 1 to 2 ounces per seven grams of coffee.
Mochaccino: An American invention that features espresso mixed with chocolate and topped with more foam and less steamed milk than a Caffe Mocha.
Two Percent: An espresso drink made with milk that has two percent milk fat.
Packing: The process of filling the portafilter with coffee.
Portafilter: A handled device with a brew basket at its end that pits into an espresso machines group head.
Pull: Used as a verb to describe the act of making espresso, as in "to pull a shot."
Purist: A coffee aficionado who demands quality and shuns the use of flavored syrups and the practice of diluting espresso with copious quantities of milk; will only drink an espresso, a machhiato, or a cappuccino.
Short: An eight ounce serving of coffee or espresso drink.
Skinny: An espresso drink made with nonfat milk.
Steam Wand: The thin metal tube on an espresso machine connected to the boiler that heats milk and produces foam.
Straight Shot: An espresso served without milk, steamed milk or foam; the drink of true purists.
Tamping: The action of packing the coffee into the portafilter with enough force to ensure the proper extraction.
Wet Cappuccino: A cappuccino with foam and steamed milk; usually the espresso, foam and milk are in a 1:1:1 ratio.
With Legs: A drink to go.