“Cup o’ joe” will not suffice as an order in a twenty-first-century coffee house. First, you must specify size. Small, medium, and large may work in some places, but Starbucks has replaced such confusing terms with tall, grande, and venti, as well as the stealth (unlisted) size known as short, plus 2010’s new sizes, plenta (128 ounces) and micra (2 ounces).
A single measure of espresso is known as a shot or a solo; a double is a doppio and four is a quad. There is no special term for three shots of espresso; it simply is a triple. A red-eye (also known as a shot in the dark) is brewed coffee with a single shot of espresso; a black-eye contains two shots, a green-eye three.
Other words to know:
Americano: Espresso cut with hot water.
Au lait: With milk.
Breve: Add half-and-half.
Cappuccino: Espresso, steamed milk, and foam.
Con panna: Espresso topped with whipped cream.
Dry cap: A cappuccino with less milk and more foam.
Frappuccino: A Starbucks concoction of coffee, sweetener, flavoring, and ice.
Half caf: Fifty percent decaffeinated coffee.
Macchiato: Espresso and foam.
Misto: Coffee, steamed milk, and a bit of foam (Starbucks version of café au lait).
Mocha: Espresso, steamed milk, and chocolate with whipped cream on top. Skinny: Skimmed milk instead of whole.
Soy: Soy milk instead of cow’s milk.
Wet cap: A cappuccino with more milk and less foam.
Latte art in Portland, Oregon.