Beverage

Term	German	Turkish	Definition
Affogato	Affogato	Affogato	An Italian dessert translating literally to "drowned." It features a scoop of vanilla ice cream submerged and floating in a pool of freshly brewed espresso, completely surrounded by the hot coffee.
Allongé	Allongé	Allongé	The French term for an elongated espresso, serving as the French equivalent to the Italian Lungo. It is prepared with a longer extraction time, resulting in a higher water volume and a less intense flavor profile than a standard espresso.
Americano	Americano	Amerikano	An espresso shot lengthened with hot water to fill a standard American-size cup, creating a beverage similar in volume and strength to filter coffee.
Babyccino	Babyccino	Babyccino	A caffeine-free café beverage designed specifically for young children, typically consisting of warm, frothy steamed milk served in a small cup (such as a demitasse or cappuccino cup). It is often finished with a dusting of cocoa powder, cinnamon, or accompanied by a marshmallow, mimicking the appearance of a traditional cappuccino without any coffee content.
Café au Lait	Café au Lait	Café au Lait	A classic coffee beverage traditionally composed of equal parts or a specific ratio of drip-brewed coffee and hot, steamed milk. Unlike a latte, which is espresso-based, a café au lait utilizes brewed coffee as its base, resulting in a milder, more approachable profile favored for its comforting consistency.
Café Breve	Café breve	Café Breve	An espresso-based beverage prepared with steamed "half-and-half" (a mixture of equal parts whole milk and light cream) instead of standard milk. The increased fat content results in a significantly richer, creamier mouthfeel and denser, more stable foam compared to a traditional latte.
Café con Leche	Café con leche	Café con Leche	A traditional Spanish coffee beverage consisting of espresso combined with steamed milk, typically in a 1:1 ratio, though proportions can vary by region. Distinguished from other milk-based espresso drinks by its focus on a balanced, comforting profile, it is a staple in both Spain and Latin America. In many cultural contexts, it is commonly sweetened or served with a slight addition of salt according to individual preference.
Café con Panna	Café con panna	Café con Panna	An Italian coffee beverage consisting of a single or double shot of espresso topped with a dollop of fresh whipped cream. The contrast between the intense, hot espresso and the cool, sweet cream creates a distinct textural and flavor profile. It is known as café viennois in France and the United Kingdom.
Café Crème	Café Crème	Café Crème	A long, pressure-brewed coffee beverage, popular in Switzerland, Austria, and Germany (DACH region). It is brewed using an espresso machine but with a coarser grind setting and a significantly higher water volume than a standard espresso, resulting in a cup profile reminiscent of filter coffee but with the characteristic crema of an espresso. It must be distinguished from the French café crème, which is an espresso-based drink containing added milk or cream.
Café Freddo	Café freddo	Café Freddo	A chilled coffee beverage prepared by pouring a freshly pulled single or double shot of espresso over ice. It is characterized by its cold temperature and preserved espresso profile, often served sweetened or plain, providing a refreshing alternative to traditional hot espresso-based drinks.
Café Romano	Café Romano	Café Romano	An espresso-based beverage served with a twist of lemon or a thin strip of lemon peel. The inclusion of citrus oil enhances the acidity and highlights the brighter aromatic profile of the coffee, making it a traditional specialty drink often associated with Italian café culture.
Cafetière	Kaffeepresse	French Press	Also referred to as a French Press or press pot, this is an immersion brewing device consisting of a cylindrical beaker and a plunger equipped with a metal or nylon mesh filter. Coarsely ground coffee is steeped in hot water for a set period, after which the plunger is depressed to separate the grounds from the brewed liquid, resulting in a full-bodied cup with significant texture.
Caffe Corretto	Caffè corretto	Caffe Corretto	An Italian coffee beverage consisting of a shot of espresso "corrected" with a small amount of alcoholic spirit, typically brandy, grappa, or sambuca. The addition of the spirit alters the flavor profile of the espresso, often smoothing the bitterness and adding complex aromatic notes, traditionally consumed as a digestif.
Cappuccino	Cappuccino	Cappuccino	A classic Italian coffee beverage composed of a single or double shot of espresso topped with a balanced layer of steamed milk and a thick, airy layer of milk foam. The beverage is traditionally served in a small cup, characterized by its creamy texture and the harmonious integration of espresso and microfoam.
Cortado	Cortado	Cortado	A Spanish coffee beverage consisting of espresso cut with an equal amount of warm, lightly steamed milk (typically in a 1:1 ratio) with minimal microfoam, formulated to reduce the acidity and intensity of the espresso while preserving its distinct flavor profile.
Doppio	Doppio	Duble	An espresso beverage consisting of a double shot of espresso (literally "double" in Italian), typically extracted using a double filter basket with approximately 14–22 grams of ground coffee to yield roughly 60 mL (2 fl oz) under standard espresso extraction parameters.
Espresso	Espresso	Espresso	A concentrated coffee brewing method—and the resulting beverage—wherein hot water (typically 90–96°C) is forced under high pressure (traditionally around 9 bar) through a finely ground, compacted puck of coffee. Characterized by its dense body, intense flavor profile, and an emulsified top layer of foam known as crema, a standard single or double espresso shot typically yields a volume between 25 and 60 ml (approximately 1 to 2 fluid ounces).
Flat White	Flat White	Flat White	An espresso-based coffee beverage consisting of one or two shots of espresso combined with microfoam—steamed milk with a fine, velvety texture and a very thin, glossy layer of foam on top, offering a harmonious balance of strong coffee flavor and creamy texture. Its name originates from Australia and New Zealand in the 1980s, where "flat" describes the microfoam's smooth, low-profile surface compared to the thick, domed foam cap of a traditional cappuccino.
Flight	Flight	Tadım Seti	A curated group or selection of coffees tasted and evaluated together during a cupping session or sensory flight for comparison and contrast.
Latte	Latte	Latte	Derived from the Italian phrase caffè latte (meaning 'coffee and milk'), this popular espresso-based beverage consists of a single or double shot of espresso combined with a generous amount of steamed milk—typically in a 1:3 to 1:5 ratio—and topped with a thin, silky layer of microfoam. It is characterized by its mild, creamy flavor profile, where the sweet steamed milk heavily balances the intensity of the espresso.
Latte Macchiato	Latte Macchiato	Latte Macchiato	Derived from the Italian for "stained milk," a latte macchiato is a layered espresso-based beverage prepared by slowly pouring a single or double shot of espresso over a large volume of steamed milk and dense microfoam. Unlike a traditional caffè latte where milk is poured into the espresso, this inverted preparation method creates distinct visual strata and leaves a characteristic dark espresso "stain" or mark on the surface of the white foam. It yields a very creamy, sweet flavor profile with a milder coffee presence compared to standard espresso drinks.
Latteccino	Latteccino	Latteccino	A portmanteau of "latte" and "cappuccino," a latteccino is an espresso-based hybrid beverage that bridges the structural gap between the two classic drinks. It typically consists of a single or double shot of espresso combined with two parts steamed milk and one part dense microfoam. This preparation yields a cup that offers the milk-heavy, creamy body of a latte alongside the more pronounced, airy foam cap characteristic of a cappuccino.
Lungo	Lungo	Lungo	Derived from the Italian for "long," a lungo is an espresso-based beverage prepared by pulling a standard dose of coffee through an espresso machine with a significantly larger volume of water—typically yielding twice the liquid weight of a standard espresso (approx. 50 to 60 ml from a double basket) over an extended extraction time. While it uses the same amount of coffee grounds as a regular espresso, the higher water ratio results in a milder intensity and a less concentrated body, often highlighting different, sometimes more bitter aromatic notes due to the longer extraction.
Macchiato	Macchiato	Macchiato	Derived from the Italian word meaning "stained" or "spotted," a macchiato (traditionally known as caffè macchiato) is an espresso-based beverage consisting of a single or double shot of espresso "stained" or marked with a small dollop—typically a teaspoon or two—of warm, frothed milk or microfoam. The addition of the milk subtly softens the sharp edge of the espresso's bitterness while maintaining the dominant, robust character of the coffee, bridging the gap between a straight espresso and a milk-heavy drink like a cappuccino.
Mocha	Mokka	Moka	A term with dual significance in the coffee industry: historically, it refers to the Yemeni port city of Al Mukha, renowned for trading coffee beans with natural chocolate flavor profiles. In modern cafe culture, a Mocha (or Caffè Mocha) is an espresso-based beverage made by combining espresso, chocolate syrup or powder, and steamed milk.
Red Eye	Red Eye	Red Eye	A standard cup of drip-brewed filter coffee boosted with a single shot of espresso. Originating in American coffee culture, this beverage is designed to provide an extra kick of caffeine and a richer body, popular among commuters and those needing a stronger energy boost.
Ristretto	Ristretto	Ristretto	A shorter, highly concentrated espresso extraction brewed with the same amount of coffee grounds as a standard espresso but significantly less water—typically achieved by stopping the extraction early. This results in a smaller, bolder cup with reduced bitterness, heightened sweetness, and a thicker, syrupy body.
Shot	Shot	Shot	A single serving of espresso, generally ranging from 1 to no more than 2 ounces (approximately 30 to 60 ml), extracted under pressure from finely ground coffee.

Affogato: Affogato · Affogato; An Italian dessert translating literally to "drowned." It features a scoop of vanilla ice cream submerged and floating in a pool of freshly brewed espresso, completely surrounded by the hot coffee.
Allongé: Allongé · Allongé; The French term for an elongated espresso, serving as the French equivalent to the Italian Lungo. It is prepared with a longer extraction time, resulting in a higher water volume and a less intense flavor profile than a standard espresso.
Americano: Americano · Amerikano; An espresso shot lengthened with hot water to fill a standard American-size cup, creating a beverage similar in volume and strength to filter coffee.
Babyccino: Babyccino · Babyccino; A caffeine-free café beverage designed specifically for young children, typically consisting of warm, frothy steamed milk served in a small cup (such as a demitasse or cappuccino cup). It is often finished with a dusting of cocoa powder, cinnamon, or accompanied by a marshmallow, mimicking the appearance of a traditional cappuccino without any coffee content.
Café au Lait: Café au Lait · Café au Lait; A classic coffee beverage traditionally composed of equal parts or a specific ratio of drip-brewed coffee and hot, steamed milk. Unlike a latte, which is espresso-based, a café au lait utilizes brewed coffee as its base, resulting in a milder, more approachable profile favored for its comforting consistency.
Café Breve: Café breve · Café Breve; An espresso-based beverage prepared with steamed "half-and-half" (a mixture of equal parts whole milk and light cream) instead of standard milk. The increased fat content results in a significantly richer, creamier mouthfeel and denser, more stable foam compared to a traditional latte.
Café con Leche: Café con leche · Café con Leche; A traditional Spanish coffee beverage consisting of espresso combined with steamed milk, typically in a 1:1 ratio, though proportions can vary by region. Distinguished from other milk-based espresso drinks by its focus on a balanced, comforting profile, it is a staple in both Spain and Latin America. In many cultural contexts, it is commonly sweetened or served with a slight addition of salt according to individual preference.
Café con Panna: Café con panna · Café con Panna; An Italian coffee beverage consisting of a single or double shot of espresso topped with a dollop of fresh whipped cream. The contrast between the intense, hot espresso and the cool, sweet cream creates a distinct textural and flavor profile. It is known as café viennois in France and the United Kingdom.
Café Crème: Café Crème · Café Crème; A long, pressure-brewed coffee beverage, popular in Switzerland, Austria, and Germany (DACH region). It is brewed using an espresso machine but with a coarser grind setting and a significantly higher water volume than a standard espresso, resulting in a cup profile reminiscent of filter coffee but with the characteristic crema of an espresso. It must be distinguished from the French café crème, which is an espresso-based drink containing added milk or cream.
Café Freddo: Café freddo · Café Freddo; A chilled coffee beverage prepared by pouring a freshly pulled single or double shot of espresso over ice. It is characterized by its cold temperature and preserved espresso profile, often served sweetened or plain, providing a refreshing alternative to traditional hot espresso-based drinks.
Café Romano: Café Romano · Café Romano; An espresso-based beverage served with a twist of lemon or a thin strip of lemon peel. The inclusion of citrus oil enhances the acidity and highlights the brighter aromatic profile of the coffee, making it a traditional specialty drink often associated with Italian café culture.
Cafetière: Kaffeepresse · French Press; Also referred to as a French Press or press pot, this is an immersion brewing device consisting of a cylindrical beaker and a plunger equipped with a metal or nylon mesh filter. Coarsely ground coffee is steeped in hot water for a set period, after which the plunger is depressed to separate the grounds from the brewed liquid, resulting in a full-bodied cup with significant texture.
Caffe Corretto: Caffè corretto · Caffe Corretto; An Italian coffee beverage consisting of a shot of espresso "corrected" with a small amount of alcoholic spirit, typically brandy, grappa, or sambuca. The addition of the spirit alters the flavor profile of the espresso, often smoothing the bitterness and adding complex aromatic notes, traditionally consumed as a digestif.
Cappuccino: Cappuccino · Cappuccino; A classic Italian coffee beverage composed of a single or double shot of espresso topped with a balanced layer of steamed milk and a thick, airy layer of milk foam. The beverage is traditionally served in a small cup, characterized by its creamy texture and the harmonious integration of espresso and microfoam.
Cortado: Cortado · Cortado; A Spanish coffee beverage consisting of espresso cut with an equal amount of warm, lightly steamed milk (typically in a 1:1 ratio) with minimal microfoam, formulated to reduce the acidity and intensity of the espresso while preserving its distinct flavor profile.
Doppio: Doppio · Duble; An espresso beverage consisting of a double shot of espresso (literally "double" in Italian), typically extracted using a double filter basket with approximately 14–22 grams of ground coffee to yield roughly 60 mL (2 fl oz) under standard espresso extraction parameters.
Espresso: Espresso · Espresso; A concentrated coffee brewing method—and the resulting beverage—wherein hot water (typically 90–96°C) is forced under high pressure (traditionally around 9 bar) through a finely ground, compacted puck of coffee. Characterized by its dense body, intense flavor profile, and an emulsified top layer of foam known as crema, a standard single or double espresso shot typically yields a volume between 25 and 60 ml (approximately 1 to 2 fluid ounces).
Flat White: Flat White · Flat White; An espresso-based coffee beverage consisting of one or two shots of espresso combined with microfoam—steamed milk with a fine, velvety texture and a very thin, glossy layer of foam on top, offering a harmonious balance of strong coffee flavor and creamy texture. Its name originates from Australia and New Zealand in the 1980s, where "flat" describes the microfoam's smooth, low-profile surface compared to the thick, domed foam cap of a traditional cappuccino.
Flight: Flight · Tadım Seti; A curated group or selection of coffees tasted and evaluated together during a cupping session or sensory flight for comparison and contrast.
Latte: Latte · Latte; Derived from the Italian phrase caffè latte (meaning 'coffee and milk'), this popular espresso-based beverage consists of a single or double shot of espresso combined with a generous amount of steamed milk—typically in a 1:3 to 1:5 ratio—and topped with a thin, silky layer of microfoam. It is characterized by its mild, creamy flavor profile, where the sweet steamed milk heavily balances the intensity of the espresso.
Latte Macchiato: Latte Macchiato · Latte Macchiato; Derived from the Italian for "stained milk," a latte macchiato is a layered espresso-based beverage prepared by slowly pouring a single or double shot of espresso over a large volume of steamed milk and dense microfoam. Unlike a traditional caffè latte where milk is poured into the espresso, this inverted preparation method creates distinct visual strata and leaves a characteristic dark espresso "stain" or mark on the surface of the white foam. It yields a very creamy, sweet flavor profile with a milder coffee presence compared to standard espresso drinks.
Latteccino: Latteccino · Latteccino; A portmanteau of "latte" and "cappuccino," a latteccino is an espresso-based hybrid beverage that bridges the structural gap between the two classic drinks. It typically consists of a single or double shot of espresso combined with two parts steamed milk and one part dense microfoam. This preparation yields a cup that offers the milk-heavy, creamy body of a latte alongside the more pronounced, airy foam cap characteristic of a cappuccino.
Lungo: Lungo · Lungo; Derived from the Italian for "long," a lungo is an espresso-based beverage prepared by pulling a standard dose of coffee through an espresso machine with a significantly larger volume of water—typically yielding twice the liquid weight of a standard espresso (approx. 50 to 60 ml from a double basket) over an extended extraction time. While it uses the same amount of coffee grounds as a regular espresso, the higher water ratio results in a milder intensity and a less concentrated body, often highlighting different, sometimes more bitter aromatic notes due to the longer extraction.
Macchiato: Macchiato · Macchiato; Derived from the Italian word meaning "stained" or "spotted," a macchiato (traditionally known as caffè macchiato) is an espresso-based beverage consisting of a single or double shot of espresso "stained" or marked with a small dollop—typically a teaspoon or two—of warm, frothed milk or microfoam. The addition of the milk subtly softens the sharp edge of the espresso's bitterness while maintaining the dominant, robust character of the coffee, bridging the gap between a straight espresso and a milk-heavy drink like a cappuccino.
Mocha: Mokka · Moka; A term with dual significance in the coffee industry: historically, it refers to the Yemeni port city of Al Mukha, renowned for trading coffee beans with natural chocolate flavor profiles. In modern cafe culture, a Mocha (or Caffè Mocha) is an espresso-based beverage made by combining espresso, chocolate syrup or powder, and steamed milk.
Red Eye: Red Eye · Red Eye; A standard cup of drip-brewed filter coffee boosted with a single shot of espresso. Originating in American coffee culture, this beverage is designed to provide an extra kick of caffeine and a richer body, popular among commuters and those needing a stronger energy boost.
Ristretto: Ristretto · Ristretto; A shorter, highly concentrated espresso extraction brewed with the same amount of coffee grounds as a standard espresso but significantly less water—typically achieved by stopping the extraction early. This results in a smaller, bolder cup with reduced bitterness, heightened sweetness, and a thicker, syrupy body.
Shot: Shot · Shot; A single serving of espresso, generally ranging from 1 to no more than 2 ounces (approximately 30 to 60 ml), extracted under pressure from finely ground coffee.