Don’t worry, it’s not just you.
A coffee menu is intimidating to just about everyone who doesn’t have barista listed somewhere on their CV. Yes, even seasoned coffee drinkers. That’s because a coffee menu typically includes a lot of unfamiliar terminology, none of which is explained, and much of it is difficult to pronounce.
You’re basically asking to be embarrassed in front of the cashier, barista, and everyone waiting in line behind you.
Let’s promise to never let that happen to each other. No, not by agreeing to order only hot chocolate for the rest of our days. We’re going to brush up on a selection of coffee drinks that appear on most coffee shop menus so we can fake it until we start to know what we’re talking about.
Cappuccino (pronounced ka-pe-CHEE-no)
Traditionally, a cappuccino is equal parts espresso (a concentrated shot of coffee, basically), steamed milk, and milk foam served in a five- to six-ounce cup. These days, it’s likely to be served with a higher ratio of steamed milk to espresso and topped with a dense layer of foam. The strong coffee taste of the espresso still very much comes through.
Caffè latte (pronounced la-TAY)
Think of a latte like a cappuccino, but with the volume turned down halfway. It’s a shot of espresso topped with two parts steamed milk and one part milk foam. The additional steamed milk tamps down the coffee flavor of the espresso and creates a smooth, creamy drink that plays well with a variety of simple syrups (a mixture of sugar and water).
Flat white
The flat white began appearing in US coffee shops in the 2010s. It’s made when steamed milk is poured over a shot or two of espresso. The volume and texture of the steamed milk is what distinguishes a flat white from a latte and cappuccino. It’s less frothy than a cappuccino and has less milk than a latte. The highly specific nature of the milk foam in a flat white leads to an ultra-creamy coffee drink.
Caffè Macchiato (pronounced ma-KEY-ah-tow)
If the espresso is the most appealing part of the latte and cappuccino for you, a macchiato would probably be a good fit. It’s a shot or two of espresso topped with just a splash of steamed milk or foam. The intensity of the espresso is offset just a bit by the hint of creaminess.
Caffè Americano (pronounced ah-mare-e-ka-no)
Simpler still: A shot or two of espresso diluted with hot water. The americano has a more robust flavor profile than a cup of drip coffee, but it’s smoother and lighter in body than a straight shot of espresso. As the story goes, it originated during World War II, when American soldiers found the local espresso too strong for their taste.
This should be enough to begin building some confidence ahead of your next order. However, should you draw a blank when you step to the counter, don’t be afraid to ask the cashier or barista for guidance. Tell them what you like and that you want to try something new, then watch their face light up.