If you’re new to espresso, the abundance of options and jargon on your local coffeehouse menu may be overwhelming. This guide will help you place espresso orders with confidence and explore the exciting world of espresso.

Caffé Latte: Recipes vary widely, but a general definition is a double espresso in the base of a preheated mug or cup, topped with steamed milk to fill, and garnished with froth or latte art. “Latte” means “milk” in Italian, so generally the milk flavor is more dominant in this beverage than other espresso-based beverages. A 2:1 ratio of milk to espresso is common.

Caffé Mocha: A variant of Caffé Latte made with white, milk or dark chocolate syrup, milk or powder. They are sometimes topped with whipped cream, chocolate syrup, or other sweet additives.

Café Noisette: Espresso with a small amount of milk added, making it the color of “noisette,” French for “hazelnut.”

Cappuccino : A traditional Italian cappuccino is a single espresso shot topped with equal parts steamed and frothed milk (in a ratio of 1:1:1) served in a 4 to 6 ounce preheated bowl-shaped cup. Many in the American market have adapted this recipe, incorporating more steamed and frothed milk, while keeping the espresso quantities the same unless otherwise specified.

Doppio: A double shot of espresso. It’s the standard espresso size in many coffeehouses.

Espresso: A full-flavored, concentrated form of coffee that is served in “shots.” Espresso is made by forcing pressurized, hot water through very finely ground coffee beans. This process is called “pulling a shot.”

Unlike most coffees, espressos have “crema,” a flavorful, aromatic, reddish-brown froth made when air bubbles combine with fine-ground coffee’s soluble oils. The strong presence of crema indicates a quality, well-ground coffee and a skilled barista (professional coffee maker). Crema and espresso’s quick extraction process give espresso a fuller flavor, longer aftertaste and lower caffeine content than drip content.

Espresso Macchiato: A single or double espresso topped with a dollop of heated, texturized milk and (usually) served in a small cup. “Macchiato” means “mark” or “stain.” In this case, the “mark” is the dollop of milk on top of the espresso.

Flavored Latte: A Caffé Latte with flavoring syrup or powder added. Popular flavors include vanilla, peppermint, Irish crème, caramel, cinnamon, almond, hazelnut, toffee, buttered rum, orange and raspberry. Flavored lattes may be topped with whipped cream or other toppings.

Latte Macchiato: Also known as a “long macchiato,” this drink is primarily made of steamed milk. “Macchiato” means “mark” or “stain.” A “Latte Macchiato” is milk “marked” with a half-shot (or less) of espresso. American variations also include Caramel Macchiatos (and the like) with a caramel (or other ingredient) as the “mark.”

Lungo: A “long” pull (extraction) of espresso made with the same amount of finely ground coffee and twice the water of a normal shot. A single serving is about 2 ounces. If over extracted, they taste bitter and metallic.

Ristretto: A smaller, more concentrated serving of espresso. It has a more intense flavor and body, and less bitterness. It may be ordered as a single (about 0.75 ounces) or a double (about 1.5 ounces).