I have been working my way through the fascinating history of tea, now I am going to tackle another favourite drink…..coffee! Let’s start with an A-D of coffee drinks the world over..

Affogato refers to the topping of a drink or dessert with a shot of espresso. Caramel or chocolate sauce might be added too

Americano is the word used to describe adding hot water in any quantity to any number of shots of espresso, depending on the strength desired

Antoccino is a single shot of espresso, served in an espresso cup with the same proportion of steamed milk

A Shot In The Dark is an espresso on top of filter coffee, served in a regular coffee cup

Baileys Irish Cream Coffee is a liqueur coffee with Baileys, cream and sugar added

Bicerin is a drink native to Turin in Italy in which espresso, drinking chocolate and whole milk are served layered in a glass

Black Eye is a strong dripped coffee with a couple of shots of espresso (see Red Eye or Dead Eye)

Black Tie is a Thai Iced Tea with the addition of spices like star anise, orange blossom water, iced black tea, tamarind, cream or condensed milk and to shots of espresso

Black and White is another name for a Zebra Mocha, a mixture of regular mocha with a white chocolate mocha

Black Tux is another name for a Zebra Mocha, a mixture of regular mocha with a white chocolate mocha

Brandy Coffee is filter coffee made with brandy, sugar and cream

Breve is coffee made with steamed half and half cream*

Café Allongé – a French Americano

Café Au Lait is the traditional French way of preparing dripped coffee with milk

Café Bombon is popular in Spain and is usually served in a glass for visual effect. It is an espresso or black coffee with the same amount of condensed milk added (see Kopi Susu Panas [Malaysia] or Gafeh Rom [Thailand])

Cafe Borgia is a mocha with orange rind and/or orange flavouring added

Café con Hielo is a Spanish drink made with espresso, condensed milk and ice (see Ca Phe Sua Da and Café del Tiempo)

Caffè latte is a portion of espresso and steamed milk, generally in a 1:3 to 1:5 ratio of espresso to milk, with a little foam on the top

Café de Olla or pot coffee is a traditional coffee-based drink, flavoured with cinnamon and piloncillo prepared using earthen clay pots or jars in Mexico and other Latin American countries

Café del Tiempo ([Summer] Weather Coffee) is a Spanish drink made with espresso, condensed milk and ice (see Ca Phe Sua Da and Café con Hielo)

Caffè Coretto, an espresso laced with sambuca, grappa or brandy

Caffè Marocchino is made from espresso, steamed milk, and a dusting of cocoa powder, similar to espressino

Cafe Mocha is typically one third espresso, two thirds steaamed milk, and the addition of chocolate syrup or powder

Caffè Tobio is an espresso made with an equal amount of regular coffee

Café Touba is named after the town of the same name in Senegal, and is the spiritual drink of the country. The coffee beans are mixed with selim (an African black pepper) during roasting, then the drink is prepared like filter coffee

Cafe Zorro is a double espresso or doppio added to hot water in a 1:1 ratio

Calypso Coffee is a liqueur coffee. Filter coffee with the addition of Tia Maria or Kahlua and Rum and cream and sugar

Ca phe sua da is Vietnamese and is made by mixing black coffee with about a quarter to a half as much sweetened condensed milk and then pouring it over ice. In Spain, there is a similar beverage called Café del Tiempo ([Summer] Weather Coffee) or Café con Hielo (Coffee with Ice). Similarly, Café Bombón can be served with ice. The coffee is served in a small cup and an empty small glass with ices cubes. Sugar or condensed milk is added in the small cup while the coffee is still hot, and then the coffee is poured in the small glass with ices. When the coffee is cooled, the remaining ice is removed with the help of a spoon.

Cappuccino is an espresso with hot milk, and steamed milk foam. A cappuccino usually exceeds the height of the cup, making the foam visible above the side of the cup. A cappuccino is traditionally served in a porcelain cup, which has good heat retention.

Chai Latte/Dirty Chai Latte uses the steamed milk of a normal cafè latte but flavoured with a spiced tea concentrate instead of with espresso. Add espresso shots to this for a “Dirty Chai Latte”
Chinesa is espresso and foamed milk in equal proportions in Madeira and it is served in a coffee cup
Chocolate Dalmatian is a white chocolate mocha topped with java chip and chocolate chip.

Café cortado is an espresso meaning ‘cut’ with a small amount of warm milk to reduce the acidity of the coffee. The ratio of milk to coffee is between 1:1 – 1:2, and the milk is added after the espresso. It is popular in Spain and Portugal, in Norway and Latin America. In Cuba, it is knon as a cortadito. There are several variations, including cortado condensada (espresso with condensed milk) and leche y leche (with condensed milk and cream on top). In the United States it is sometimes known as a “Gibraltar” (see Pingo or Garoto)

Cold Brew/Cold Press refers to steeping coffee beans in water at room temperature or colder for 12 hours or more before grinding the beansto make filter coffee which can be drunk hot or cold

Corfu Coffee is a liqueur coffee made with Kumquat Liqueur, cream and sugar

Dead Eye drip coffee to which espresso is added

Decaff is a coffee beverage made with decaffeinated beans.

Dirty Chai is Chai tea with a single shot of espresso. A small amount of a dairy or non-dairy beverage of choice is usually added to complete the drink.

Doppio in espresso is a double shot

Dry Cappuccinois a regular cappuccino with a small amount of foam and no steamed milk