How To Order in a Coffee House
It's a cold day and you are out of the office, having lunch or shopping, You see a coffee house or coffee kiosk, and think to yourself, "Why Not? Coffee would really hit the spot!" You patiently wait in line only to discover you do not have the faintest idea what to order or how to order it. You feel rather silly when you ask for a Tall-sized coffee, expecting a very large serving, only to realize after the order is filled, a Tall serving is only medium in a normal world.
Even Grande is not a huge order.
Here is a list of common coffee house terms to help you survive in a world of bizarre-sounding jargon.
Decaf, or Unleaded
Dry cap, or No cap
Froth, or Foam
Single shot, double, triple, quad
Without, or Foamless
With wings, on wheels, with legs, on a leash
Medium, 12 ounces
Large, 16 ounces
Extra-Large, 20 ounces
Expert espresso bartender
Milk-based espresso using cream
With whipped cream
Tan colored foam that forms on top of an espresso shot, a result of brewing
Very little caffeine, not entirely caffeine free
Small cup, 2-3 oz., for serving straight espresso
No steamed milk (Just foamed milk)
Milk aerated with hot steam to make the milk thick and foamy
Half regular and half decaf espresso
Served over ice
One shot of espresso, two shots, three shots, four shots
Made with non-fat or skim milk
Flavored syrups added to the coffee
Extra steamed milk
No whipped cream
Decaf and non-fat millk
Take out, “to go”
©2006, Terry Kaufman, for Niftykitchen.com
No reprints or any commercial usage without written permission, except for linking to this page, which is encouraged.