Behind the long menu at most espresso bars sit just two building blocks: a shot of espresso and steamed milk. Sizes and names vary from café to café, but these are the usual definitions.
- Espresso: a short, concentrated shot brewed by forcing hot water through finely ground coffee. A double shot is the standard base for most drinks.
- Macchiato: traditionally an espresso "marked" with a small spoonful of milk foam. Some chains use the name for a large layered vanilla latte, so ask if you are unsure.
- Cortado: espresso cut with a roughly equal amount of warm, lightly textured milk. Small, smooth and strong.
- Flat white: a double shot with a thin layer of silky microfoam. Stronger-tasting than a latte because there is less milk.
- Cappuccino: espresso with steamed milk and a thicker, airier cap of foam.
- Latte: espresso with plenty of steamed milk and a light layer of foam. The mildest of the milk drinks.
- Americano: espresso topped up with hot water, closer in strength to drip coffee.
- Mocha: a latte with chocolate added.
Ordering tips
If you want to taste the coffee itself, go small: an espresso, cortado or flat white. If you prefer something gentle and creamy, a latte is a safe choice. Oat and other plant milks steam well at most cafés, though each one changes the flavor slightly.
A house guide from the Tacoma Table desk at Tacoma TV 97.