Is a French coffee drink prepared by mixing coffee and steamed milk. It is similar to Italian latte, but with coffee instead of espresso. It is a staple of the New Orleans, Louisiana coffee shop Café du Monde.

The French term for cappuccino.

Literally, American coffee. It may simply be brewed coffee in a coffee cup, or espresso diluted with an equal amount of hot water, and then served in a coffee cup.

One or more shots of espresso topped with steamed milk, then a 1/4-inch of foam (less than a cappuccino). A latte typically contains more milk than a cappuccino.

Mocha, or Moka, is actually a variety of coffee, and its name refers to the port city near the region of Yemen where it is grown. It has also come to be popularly associated with a coffee-chocolate drink that can be prepared a number of ways, most often by adding chocolate syrup to a cappuccino or latte, and then topping it all with a great big dollup of whipped cream.

Is an Italian beverage, prepared with espresso and milk. A cappuccino is generally defined as 1/3 espresso, 1/3 steamed milk and 1/3 frothed milk. Another definition would call for 1/3 espresso and 2/3 microfoam. A cappuccino differs from a latte, which is mostly milk and little foam. (A "dry cappuccino" has less milk.) In Italy it is consumed almost exclusively early in the day for breakfast; in some other countries may be consumed throughout the day or after dinner.

An unwashed, sun-dried, hand-sorted coffee from the Nayarit Province of Mexico. Its flavor is smooth and subtle.

A class of Venezuelan coffees ranging from fair to excellent.

A hybrid of the Coffea Arabica species that is fast-maturing and more disease-resistant than other Arabica varieties. Its quality is considered inferior to the traditional Arabica varieties.

Chicory is the root of the endive, which is roasted and ground like coffee; it may be brewed straight, or blended with coffee.

A region in Zimbabwe that produces the most significant coffees in the country.

A good but undistinguished coffee from the Dominican Republic.

A very light roast, also known as New England Roast, that's even lighter than American Roast.

A light French roast.

One of the two major species of coffee, the other being Robusta. Coffea Arabica, or Arabican coffee grows at higher elevations and contains half the caffeine of Robusta. It is considered the more premium variety; nearly all specialty coffee is arabican.

Grows at lower elevations and has a higher yield of coffee per plant than arabica. Low production costs and high disease resistance help make Robusta the staple of commercial coffee roasters.

A coffee cherry consisting of four layers which are removed sequentially. The coffee bean is the seed of the coffee cherry and is covered with silver skin, parchment, pulp, and then an outer skin layer. The method of removal of these layers dramatically alters the flavor.

Is a daily social gathering and short downtime practiced by employees through business and industry in the modern world. Usually lasting 10-20 minutes and frequently occurring at the end of the first third of the work shift. The break is often held away from the actual work area in a designated break room or outdoor area. It is a chance to wind down slightly and regroup for the remaining day's work.

For proper extraction, grinding properly is essential. Freshly grinding coffee before brewing is one of the most important steps for achieving a quality cup of coffee. Coffee should not be ground more than 2 minutes before brewing or major staling (oxidation) begins to take place.

The volatile coffee essence developed in the bean during roasting. Also known as Coffeol.