Why a Good Understanding of Espresso Is Important
Anyone who truly wants to understand espresso benefits from knowledge about beans, grind size, extraction, and roasting. Even small changes in dosage or brewing time can significantly influence the taste.
With the right knowledge about coffee in general, not only will you make better espresso, but choosing the right beans, grinders, and machines will also become easier.
Tip: For many terms, you will also find the phonetic transcription so you can talk about coffee like a real barista.
At caffè di FORMA, everything revolves around high-quality espresso, Italian coffee culture, and genuine moments of enjoyment.
Coffee Drinks from A to Z – A Journey Through the World of Coffee
Every coffee drink tells its own story.
Some evoke memories of a summer holiday in Italy, others of your first cappuccino in your favorite café, or a relaxed Sunday morning at home. Behind every name lies a tradition, a region, and often a unique way of enjoying coffee.
Perhaps you're already familiar with Espresso, Cappuccino, and Latte Macchiato. But have you ever tried a Cortado, Marocchino, Shakerato, or Café Bombón?
The world of coffee is surprisingly diverse. From just a few ingredients, countless variations are created – sometimes strong and pure, sometimes creamy and smooth, sometimes sweet and almost a dessert.
On this page, you'll find the most famous coffee drinks from around the world – simply explained, with the correct pronunciation and fascinating background information. This way, you can discover new specialties, expand your coffee knowledge, and perhaps even find your next favorite coffee.
Sit back, grab a fresh coffee, and join us on a little journey through the fascinating world of coffee specialties.
Or try our EXTRA BAR ESPRESSO right away!
A
Aerocano [e-ro-ka-no]
An Americano that is given an especially soft, creamy texture through frothed water or steam – almost like a Nitro Coffee, but without nitrogen.
AeroPress [e-ro-press]
The AeroPress is a popular coffee brewing system developed in 2005. Using air pressure, it produces aromatic coffees with low acidity within a few minutes. Due to various recipes, it is possible to prepare both filter-style coffee and concentrated coffee drinks.
Good to know: The AeroPress is one of the most popular methods among home baristas worldwide and even has its own world championship.
Affogato al Caffè [af-fo-ga-to al kaf-fe]
A scoop of vanilla ice cream drowned in hot espresso. Half dessert, half coffee – and 100% Italian indulgence.
Arabica [a-ra-bi-ka]
Arabica is the best-known coffee variety worldwide and stands for delicate aromas, elegant acidity, and complex flavor notes. High-quality espresso blends often contain a high proportion of Arabica beans.
Americano [a-me-ri-ka-no]
An espresso diluted with hot water. The Americano has a milder taste than a classic espresso.
B
Banana Bread Latte [ba-na-na bred lat-te]
A latte with banana, vanilla, and cinnamon notes – inspired by the taste of freshly baked banana bread.
Barista [ba-ris-ta]
A barista is a coffee expert specialized in the preparation of espresso and coffee specialties.
Basket [bäs-kit]
The basket – or filter basket – is the metal insert in the portafilter where the ground coffee is placed. Depending on the size, there are baskets for one or two espressos.
Bialetti [bi-a-let-ti]
Bialetti is an Italian manufacturer that became world-famous with the iconic Moka Express. In everyday life, the name is often used as a synonym for the classic stovetop espresso maker or Moka pot – similar to how "Kleenex" is used for facial tissues.
However, the Bialetti does not make real espresso, as it works with significantly less pressure than an espresso machine. Instead, it creates a strong, aromatic coffee that lies in taste between filter coffee and espresso.
Good to know: Many people say, "I'm making myself an espresso with the Bialetti." Strictly speaking, this is not correct – a Bialetti brews Moka, not espresso. Nevertheless, it has been part of Italian coffee culture for decades and is an essential item in many households.
FORMA Tip: With a strong espresso blend and a slightly finer grind, you can get an especially intense aroma out of your Bialetti. The pot should never be filled with water up to the safety valve, and the coffee should be served as soon as possible after brewing.
Bicerin [bi-tsche-rin]
A traditional coffee drink from Turin. It consists of espresso, hot chocolate, and a layer of cream that is not stirred. A dessert and coffee in one.
Black Eye [bläck ai]
Filter coffee with two shots of espresso.
Blend
A mixture of different coffee varieties or countries of origin. Espresso blends are developed to create a balanced flavor profile.
Blooming [blu-ming]
During blooming, freshly ground coffee is first moistened with a small amount of water. This allows carbon dioxide to escape from the beans, making the subsequent extraction more even. Blooming is an important step, especially for filter coffee.
Blueberry Iced Latte [blu-be-ri aist lat-te]
Espresso, cold milk, and blueberry syrup make a fruity latte that gained particular attention on TikTok.
Body [bo-di]
The body describes the mouthfeel of a coffee. An espresso with a lot of body tastes full-bodied, creamy, and intense, while a lighter coffee tastes more delicate and soft.
Bohnenkaffee
Coffee in whole bean form. Freshly ground beans provide significantly more aroma in espresso.
Bottomless Portafilter [bot-tom-less por-ta-fil-ter]
Also known as a naked portafilter. Because the spout is missing, the espresso extraction can be observed directly. Defects like channeling or uneven tamping become immediately visible.
Brew Ratio [bru rei-schio]
The brew ratio describes the ratio of coffee grounds to the finished beverage volume. It is one of the most important factors for a balanced espresso.
Example: 18 g of coffee yields 36 g of espresso – a brew ratio of 1:2.
Brightness [brait-ness]
Brightness describes a pleasant, lively fruity acidity in coffee. It is frequently associated with high-quality Arabica beans and lighter roasts.
Brown Sugar Shaken Espresso [braun schu-ger schei-kn es-pres-so]
Shaken espresso with brown sugar and ice. Sweet, strong, and now a permanent fixture on many café menus.
Butter Latte [but-ter lat-te]
A latte with butter or ghee, inspired by bulletproof coffee. Creamy and filling.
C
Cà Phê Sữa Đá [ka fe sü-a da]
The famous Vietnamese iced coffee combines strong coffee with sweetened condensed milk and ice cubes. The result is intense, creamy, and pleasantly sweet.
Cà Phê Trứng [ka fe tschüng]
Also known as Vietnamese egg coffee. An airy cream made of egg yolk, sugar, and condensed milk meets strong coffee, providing a surprisingly velvety taste experience.
Caffè al Ginseng [kaf-fe al dschin-seng]
A popular Italian specialty made from espresso and ginseng extract. The taste is pleasantly mild, slightly caramelly, and has a natural sweetness.
Caffè alla Nocciola [kaf-fe al-la not-tscho-la]
Espresso with fine hazelnut aroma or hazelnut cream. Especially in Southern Italy, this specialty is a staple in many cafés.
Café au Lait [ka-fe o le]
French milky coffee made from filter coffee and hot milk.
Café Bombón [ka-fe bom-bon]
Spanish drink made of espresso and sweetened condensed milk.
Café Borgia [ka-fe bor-dscha]
An elegant combination of espresso, chocolate, and orange zest or orange syrup. The fine citrus notes give the coffee a special freshness.
Café con Hielo [ka-fe kon je-lo]
Especially popular in Spain: A freshly brewed espresso is served separately with a glass of ice cubes and then poured over the ice by the customer. This preserves the aroma and keeps the coffee pleasantly refreshing.
Café con Leche [ka-fe kon le-tsche]
The Spanish classic consists of equal parts coffee and hot milk. Creamy, balanced, and a staple of Spanish breakfast culture.
Caffè Corretto [kaf-fe kor-ret-to]
Espresso with a dash of grappa or sambuca.
Café Crème [ka-fe krem]
Common particularly in Switzerland. A larger coffee with a light crema.
Café Cubano [ka-fe ku-ba-no]
Cuban espresso with sugar that is whipped during preparation.
Café de Olla [ka-fe de o-ja]
Traditional Mexican coffee with cinnamon and piloncillo sugar.
Caffè d'Orzo [kaf-fe dor-tso]
A caffeine-free hot beverage made from roasted barley. In taste, it is reminiscent of coffee and is a popular alternative in Italy for those who want to avoid caffeine.
Caffè Latte [kaf-fe lat-te]
More milk than in a cappuccino and usually served in a large cup.
Caffè Leccese [kaf-fe let-tsche-se]
A specialty from the city of Lecce in Apulia. Freshly brewed espresso is poured over ice cubes with almond milk or almond syrup. Refreshing, slightly sweet, and typically Italian.
Café Miel [ka-fe mi-el]
An aromatic coffee drink made from espresso, honey, warm milk, and a pinch of cinnamon. Sweet, spicy, and a real treat, especially on cooler days.
Café Touba [ka-fe tu-ba]
Spiced coffee from Senegal with African spices.
Café Zorro [ka-fe sor-ro]
A double espresso poured directly over a cup of filter coffee. The result is stronger than a classic coffee but remains pleasantly balanced. Ideal for anyone who wants more intensity without giving up a large cup of coffee.
Channeling [tschän-ne-ling]
Channeling describes uneven espresso extraction. The water follows the path of least resistance and flows only through individual areas of the coffee puck. The result is usually an unbalanced espresso that can taste simultaneously sour and bitter.
FORMA Tip: Evenly distributing the coffee grounds and clean tamping help prevent channeling.
Carajillo [ka-ra-chi-jo]
Spanish coffee with liqueur or brandy.
Cappuccino [kap-put-schi-no]
A classic Italian coffee specialty made from espresso, hot milk, and creamy milk foam.
Cezve [dsche-swe]
The cezve is a traditional small pot used to prepare Turkish coffee. The extremely finely ground coffee is boiled directly with water and served without a filter.
Cheesecake Iced Latte [tschies-keik aist lat-te]
A dessert drink made from espresso, cold milk, and creamy cheesecake flavors like vanilla, cream cheese, or cookie. Sweet, full-bodied, and especially popular in specialty cafés.
Chemex [ke-mex]
The Chemex is an iconic glass filter carafe. Its especially thick paper filters create clear, elegant coffees with fine aromas and few bitter substances.
Cherry Cold Brew [tsche-ri kold bru]
Cold brew with cherry juice or cherry syrup. Fruity and light – especially popular in summer.
Cloud Coffee [klaud kof-fi]
A creamy trend drink made from espresso, coconut water, and a light coffee or milk cream. Popularized through social media.
Coconut Americano [ko-ko-nat a-me-ri-ka-no]
Espresso meets coconut water instead of hot water. Fruity, light, and an exciting alternative to the classic Americano, especially on warm days.
Cold Brew [kold bru]
Coffee extracted cold over many hours. Mild, soft, and especially refreshing.
Cortado [kor-ta-do]
Spanish coffee specialty made from espresso and a small amount of warm milk.
Crema [kre-ma]
The golden-brown layer of foam on an espresso. Good crema is considered a sign of fresh beans and correct extraction.
Cupping [kap-ping]
Cupping is the professional tasting of coffee. Roasters and Q-Graders evaluate the aroma, acidity, sweetness, body, and aftertaste of different coffees.
D
Dark Roast [dark rost]
Darkly roasted coffee with a strong body, intense roasted aromas, and low acidity. Typical for many Italian espresso blends and thus also a central part of classic espresso culture.
Dead Eye [ded ai]
Filter coffee with three shots of espresso – not for the faint of heart.
Dialing In [dai-ling in]
Dialing in refers to the precise adjustment of grind size, coffee amount, and brew time until the espresso tastes optimal. This step is necessary after each new bean or roast.
☕ Good to know: Even small changes to the grind size can significantly influence the taste.
Dirty Coffee Soda [dör-ti kof-fi so-da]
A refreshing mix of espresso, soda water, and ice. Depending on the recipe, citrus fruits or syrup are added. Zesty, light, and ideal for anyone who wants to enjoy coffee in a different way.
Dirty Espresso [dör-ti es-pres-so]
A freshly brewed espresso poured directly over cold milk and ice. The different temperatures create the characteristic layers. The Dirty Espresso is a real classic, especially in Asian cafés.
Distribution Tool [dis-tri-bju-schen tul]
A distribution tool distributes the coffee grounds evenly in the portafilter before tamping. This makes the extraction more consistent and reduces the risk of channeling.
Doppio [dop-pjo]
A double espresso with double the amount of coffee and water.
Dosierung
The amount of coffee grounds used for an espresso. It influences taste, strength, and extraction.
E
Egg Coffee [egg kof-fi]
The international name for the Vietnamese Cà Phê Trứng. The creamy egg yolk topping tastes like vanilla custard or tiramisu and harmonizes perfectly with strong coffee.
Einspänner Iced [ain-shpän-ner aist]
The cold reinterpretation of the Viennese classic with espresso, ice, and an airy topping of whipped cream.
Espresso [es-pres-so]
A concentrated coffee prepared under high pressure in a short amount of time. Espresso forms the basis of many coffee specialties.
Espresso & Cola [es-pres-so änd ko-la]
Espresso and cola sound unusual, but they make for a surprisingly harmonious drink. The sweetness of the cola meets the roasted aromas of the coffee and provides an intense caffeine kick.
Espresso Chino [es-pres-so ki-no]
A cold espresso drink with chocolate and milk. Sweet, creamy, and ideal as a dessert coffee.
Espresso Float [es-pres-so floht]
An espresso poured over vanilla or milk ice cream. Similar to an affogato, but often with more ice cream and additional toppings.
Espresso Freddo [es-pres-so fred-do]
A freshly brewed espresso that is cooled directly over ice or in a shaker. Especially popular in Italy.
Espresso Lemonade [es-pres-so le-mo-neid]
The surprising combination of espresso and lemonade provides a fruity, fresh alternative to classic coffee drinks.
Espresso Macchiato [es-pres-so mak-kja-to]
An espresso with a small dollop of milk foam.
Espresso Martini [es-pres-so mar-ti-ni]
Arguably the world's most famous coffee cocktail made from espresso, vodka, and coffee liqueur. Its popularity has endured for years. (alcoholic)
Espresso Martini Recipe
The classic among coffee cocktails – intense, velvety, and Italian-inspired.
Ingredients
- 40 ml vodka
- 20 ml coffee liqueur
- 30 ml freshly prepared caffè di FORMA EXTRA BAR ESPRESSO
- 10 ml sugar syrup
- Ice cubes
- 3 coffee beans for garnish
Preparation
- Prepare the espresso and let it cool slightly.
- Pour vodka, coffee liqueur, espresso, and sugar syrup into a cocktail shaker.
- Add plenty of ice and shake vigorously – the intense movement creates the characteristic, velvety crema.
- Strain through a fine sieve into a chilled martini or coupette glass.
- Garnish with three coffee beans.
The FORMA Moment
The EXTRA BAR ESPRESSO brings its strong cocoa and hazelnut notes directly into the cocktail. Caramel and fine floral notes provide a multi-layered, aromatic finish.
Strong. Velvety. Italian.
FORMA TIP:
The stronger and fresher the espresso, the more character the martini will have. Let the espresso cool down briefly after preparation – this way the cocktail stays pleasantly cold while shaking.
Espressomühle [es-pres-so-müh-le]
An espresso grinder is specifically developed for the fine grind size of espresso. It allows for a very precise adjustment of the grind and is crucial for consistent espresso extraction.
Good to know: Even the smallest changes in grind size can significantly influence the taste of an espresso.
Espresso Spritz [es-pres-so spritz]
Espresso, tonic or sparkling water, orange slice, and ice. A light, non-alcoholic alternative to an aperitivo.
Espresso Tonic [es-pres-so to-nik]
The modern classic combines strong espresso with bubbly tonic water and ice cubes.
Espresso Roast [es-pres-so rost]
An espresso roast describes a roast specifically developed for the preparation of espresso, like our EXTRA BAR. The beans are generally roasted slightly darker than filter coffee, which creates strong roasted aromas, a full body, and a dense crema.
Good to know: An espresso roast is suitable not only for portafilter machines but also for fully automatic machines and stovetop Moka pots.
Extraction Yield [eks-träk-schen jield]
The extraction yield indicates how many soluble components were dissolved from the coffee during extraction. It is used primarily by baristas and roasters to optimize recipes.
Extraktion
The process in which water dissolves aromas, oils, and ingredients from the coffee grounds.
F
Portafilter
The handle with an inserted filter basket, into which the coffee grounds are placed. It is locked into the espresso machine.
Filterkaffee [fil-ter-kaf-fe]
With filter coffee, hot water flows slowly through ground coffee and a paper or metal filter. The result is a clear, aromatic coffee where the fine flavor notes of the beans are particularly well brought out.
Good to know: Filter coffee has been experiencing a global comeback for several years thanks to the specialty coffee movement.
Flat White [flät wait]
A coffee specialty made of espresso and finely textured frothed milk with less foam than a cappuccino.
Flow Control [floh kon-trol]
With flow control, the water flow during espresso preparation can be regulated. This allows for specific flavor profiles to be brought out.
Frappé [fra-pe]
The Greek summer classic is served ice-cold and impresses with its airy foam crown.
Freddo Cappuccino [fred-do kap-put-schi-no]
Freddo espresso with creamy cold milk foam – perfect for hot summer days.
Freddo Espresso [fred-do es-pres-so]
The freddo espresso is one of Greece's most popular coffee classics and the perfect choice for warm days. Unlike an espresso over ice, it is prepared fresh and then whipped vigorously in a shaker or mixer along with ice cubes. This creates a fine, creamy foam crown while the espresso remains pleasantly cool.
Its flavor is intense, refreshing, and balanced – ideal for those who want to enjoy the full character of an espresso even in summer.
Typical ingredients
- Double espresso
- Ice cubes
- A little sugar, optional
Good to know: The Freddo Espresso is frequently confused with the Espresso Freddo. Both terms are often used synonymously. In Greece, Freddo Espresso refers to the classic, shaken version with a fine layer of foam, whereas in Italy, people often speak of Espresso Freddo – a chilled espresso that is not necessarily frothed.
FORMA Tip: Use a strong espresso with a dense crema so that the Freddo Espresso retains its full aroma even after shaking. A blend of Arabica and Robusta is particularly well-suited for this.
G
Gibraltar[dschi-bral-ter]
A popular drink from the specialty coffee scene. A double espresso is served with a small amount of finely frothed milk in a small glass. Stronger than a flat white, milder than a pure espresso.
Golden Hour Frappé [gol-den au-er fra-pe]
A summery frappé with espresso, ice, milk, and often notes of vanilla, honey, or caramel. The name evokes the warm light of the evening hours and stands for a particularly relaxed coffee moment.
Granita al Caffè [gra-ni-ta al kaf-fe]
A Sicilian specialty made from semi-frozen coffee. Perfect for especially hot summer days.
Grinder
English term for a coffee mill. A high-quality grinder is crucial for good espresso.
Grind Size
The degree of fineness of the coffee. A fine grind size is required for espresso.
H
Hand Filter [hand-fil-ter]
A hand filter is a manual method for coffee preparation. Hot water is slowly poured by hand over the ground coffee. This allows the extraction to be controlled with great precision and brings out the character of the beans optimally.
Well-known hand filters are the Hario V60, the Kalita Wave, or the Chemex.
Manual Lever Machine
Espresso machine where the brewing pressure is generated manually via a lever.
Honey Cinnamon Latte [ha-ni sin-na-mon lat-te]
Espresso with honey and cinnamon. Especially popular in autumn and winter.
I
Iced Latte [aist lat-te]
Espresso, cold milk, and ice cubes – simple, popular, and found in cafés worldwide.
IMS Basket [ai-em-es bäs-kit]
A precision filter basket from the Italian manufacturer IMS. Thanks to its precisely manufactured holes, it ensures a more uniform extraction and is preferred by many baristas.
Irish Coffee [ai-risch kof-fi]
Coffee with Irish whiskey and cream.
Italian Roast [i-ta-li-an rost]
The Italian Roast is an especially dark roast, typical of Italian espresso culture. It is characterized by intense roasted aromas, low acidity, and a strong flavor with notes of cocoa, dark chocolate, or roasted nuts – just like our EXTRA BAR.
FORMA Tip: If you love classic bar espresso with plenty of body and dense crema, an Italian roast is exactly the right choice.
Italian Roast
Darker roast with a strong aroma, low acidity, and intense roasted notes.
K
Kaffee Crema [ka-fe kre-ma]
A Kaffee Crema is a larger coffee prepared with an espresso machine. It contains more water than an espresso, but still possesses a fine crema and a full-bodied flavor.
Not to be confused with: Crema – the golden-brown foam layer on top of an espresso.
Coffee Grounds
Ground coffee used for espresso preparation.
Coffee Grinder [kaf-fe-müh-le]
The coffee grinder grinds whole coffee beans fresh before preparation. Freshly ground coffee retains significantly more aroma than pre-ground coffee powder and provides a more intense taste experience.
FORMA Tip: A high-quality grinder often has a greater impact on the taste than an especially expensive coffee machine.
Knock Box [nok boks]
A knock box is used to cleanly knock out the used coffee puck from the portafilter after preparing espresso. It is part of the basic equipment for many baristas.
Caffeine
Naturally occurring ingredient in coffee with a stimulating effect.
L
Latte Art [lat-te art]
Latte art refers to the craft of creating patterns or designs on the surface of an espresso drink using finely frothed milk. The most well-known designs include hearts, rosettas, and tulips.
Good to know: Good latte art is not just decorative – it also shows that the milk has the right temperature and consistency.
Latte Macchiato [lat-te mak-kja-to]
Hot milk with espresso and a layer of milk foam. Known for its characteristic layers.
Lavender Latte [la-ven-der lat-te]
Espresso with milk and a subtle note of lavender. Floral, elegant, and especially popular in specialty cafés.
Light Roast [lait rost]
Lightly roasted coffee with fruity, floral, and often complex aromas. Especially popular in the specialty coffee scene.
Long Black [long bläck]
Similar to an Americano, but the espresso is poured over the water. This helps preserve the crema better.
Lungo [lun-go]
An extended espresso with more water and a milder flavor.
M
Grind Size
The fineness of the ground coffee. The correct grind size is decisive for the extraction time.
Macchiato [mak-kja-to]
Espresso with a small dollop of milk foam.
Marocchino [ma-rok-ki-no]
Italian specialty made of espresso, cocoa, and milk foam.
Marocchino Freddo: [ma-rok-ki-no fred-do]
The cold version of the Italian Marocchino. Espresso, cocoa, cold milk, and ice make for a creamy summer drink with fine chocolate notes.
Martini Espresso: [es-pres-so mar-ti-ni]
The cold version of the Italian Marocchino. Espresso, cocoa, cold milk, and ice make for a creamy summer drink with fine chocolate notes.
Probably the most well-known coffee cocktail in the world. Espresso, vodka, and coffee liqueur come together to create an intense, aromatic drink with a characteristic crema. Especially important is a strong espresso with a full body – such as the EXTRA BAR ESPRESSO by caffè di FORMA. (alcoholic)
Martini Espresso Recipe
The classic among coffee cocktails – intense, velvety, and Italian-inspired.
Ingredients
- 40 ml vodka
- 20 ml coffee liqueur
- 30 ml freshly prepared caffè di FORMA EXTRA BAR ESPRESSO
- 10 ml sugar syrup
- Ice cubes
- 3 coffee beans for garnish
Preparation
- Prepare espresso and let cool briefly.
- Place vodka, coffee liqueur, espresso, and sugar syrup into a cocktail shaker.
- Add plenty of ice and shake vigorously – the intense movement ensures the characteristic, velvety crema.
- Strain through a fine sieve into a pre-cooled martini or coupette glass.
- Garnish with three coffee beans.
The FORMA Moment
The EXTRA BAR ESPRESSO brings its strong cocoa and hazelnut notes directly into the cocktail. Caramel and subtle floral notes ensure a multi-layered, aromatic finish.
Strong. Velvety. Italian.
FORMA TIP:
The stronger and fresher the espresso, the more character the martini will have. Let the espresso cool briefly after preparation – this way, the cocktail stays pleasantly cold while shaking.
Mazagran [ma-sa-gran]
A refreshing coffee drink made of espresso, ice, and lemon. Considered one of the forerunners of modern iced coffee.
Mazagran Royal [ma-sa-gran ro-jal]
A modern version of the classic Mazagran. Espresso is refined with ice, lemon juice, and, depending on the recipe, syrup, mint, or fresh herbs. Fruity, tangy, and ideal for warm days.
Medium Roast[mi-di-um rost]
A medium roast is a medium-strength coffee roast that retains both the natural aromas of the bean and fine roasted notes. The taste is usually balanced, combining sweetness, light fruit notes, and pleasant roasted aromas.
Good to know: Medium roasts are often used for filter coffee, but are also excellently suited for modern espresso recipes.
Mocaccino [mo-kat-tschi-no]
Cappuccino meets chocolate. Espresso, milk, and cocoa form the base.
Moka Pot [mo-ka pot]
The Moka Pot – often also called a Bialetti or espresso pot – prepares a strong coffee using steam pressure. Although it is often associated with espresso, it does not generate the high pressure of an espresso machine.
Mocha [mok-ka]
Depending on the region, can refer to a strong coffee or a coffee-chocolate drink.
Moretta Fanese [mo-ret-ta fa-ne-se]
A specialty from Fano on the Italian Adriatic coast. Espresso is combined with anise liqueur, rum, and brandy, and traditionally served slightly warmed.
N
Naked Portafilter
Portafilter without a spout. It allows for visual inspection of the espresso extraction.
Negroni [ne-gro-ni]
A modern interpretation of the Italian classic. Gin, Campari, and red vermouth meet a strong espresso. The bitterness of the Negroni combines with the dark, chocolatey, and nutty aromas of the coffee – intense, complex, and typically Italian. (alcoholic)
Negroni Recipe
The Italian classic gets a dark, aromatic extra.
Ingredients
- 30 ml gin
- 30 ml Campari
- 30 ml red vermouth
- 20 ml freshly prepared caffè di FORMA EXTRA BAR ESPRESSO
- Ice cubes
- Orange zest for garnish
Preparation
- Prepare espresso and let cool briefly.
- Add gin, Campari, red vermouth, and espresso into a mixing glass with ice.
- Stir cold for about 15–20 seconds.
- Strain into a tumbler glass filled with ice.
- Garnish with an orange zest.
The FORMA Moment
The strong cocoa and hazelnut notes of the EXTRA BAR ESPRESSO meet the bittersweet aromas of the classic Negroni. Caramel and light floral notes bring additional depth.
Intense. Italian. Unexpected.
Nitro Cold Brew [nai-tro kold bru]
Cold brew with nitrogen. The result is a particularly creamy texture and a velvety mouthfeel.
Nitro Pistachio Latte [nai-tro pis-ta-tschio lat-te]
A creamy latte with pistachio notes, sometimes refined with nitrogen. The result is a particularly velvety texture and a modern café experience.
O
Orange Espresso [o-rändsch es-pres-so]
Fresh orange juice or orange zest meets espresso. The fruity sweetness harmonizes surprisingly well with the roasted aromas.
Origami Dripper [o-ri-ga-mi drip-per]
A modern hand filter from Japan that stands out due to its folded shape. Depending on the filter paper used, different flavor profiles can be achieved.
P
Pandan Latte [pan-dan lat-te]
A creamy latte with the sweet-nutty aroma of the pandan plant. Especially popular in Southeast Asia.
Pharisäer [fa-ri-zä-er]
North German coffee specialty with rum and cream.
Piccolo Latte [pik-ko-lo lat-te]
A small latte based on a ristretto. Particularly aromatic.
PID [pi-ai-di]
A PID controller ensures that the brewing temperature of an espresso machine remains constant. This allows espressos to be prepared more precisely and reproducibly.
Portafilter
English term for the coffee handle/filter holder.
Pre-Batched Espresso [pri-bätscht es-pres-so]
Espresso that is prepared in advance and cooled. Primarily used in modern cafés for quick cold drinks or cocktails.
Pre-Infusion [pri in-fju-schen]
During pre-infusion, the coffee grounds are briefly moistened with low pressure before the actual extraction. This causes the coffee to swell and the water to distribute more evenly.
Pressure Profiling [pre-scher pro-fai-ling]
Pressure profiling refers to the targeted changing of the brewing pressure during espresso extraction. High-quality espresso machines allow for even finer control over taste and aroma.
Protein Latte [pro-tien lat-te]
Espresso combined with a protein shake or protein milk – popular in the fitness sector.
Puck Prep [pak prep]
Puck prep refers to all work steps before espresso extraction – from grinding to distributing and tamping. Careful preparation is crucial for a uniform espresso.
Puck Screen [pak skrin]
A fine stainless-steel screen placed on the coffee grounds in the portafilter. It improves water distribution, reduces contamination of the brew group, and can contribute to a more uniform extraction.
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Red Eye [red ai]
Filter coffee with an additional shot of espresso.
Refractometer [re-frak-to-me-ter]
A refractometer measures the TDS value of a coffee. Roasters, baristas, and competition participants primarily use it to scientifically analyze espresso and filter coffee.
Retention [ri-ten-schen]
Retention refers to the amount of coffee grounds that remains in the coffee grinder after grinding. Low retention ensures consistent quality and less coffee waste.
Ristretto [ris-tret-to]
A shorter and even more concentrated version of espresso. Intense, aromatic, and with less liquid.
Robusta [ro-bus-ta]
Coffee variety with a strong flavor and higher caffeine content. Robusta often provides more crema in espresso.
Rotary Pump [roh-ta-ri pamp]
A rotary pump ensures an especially uniform brewing pressure in high-quality espresso machines. It operates more quietly and is more durable than many vibration pumps.
Roasting
The process in which green coffee beans develop their aroma through heat.
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Sage Barista [seidsch ba-ris-ta]
The Sage Barista series is among the most popular portafilter machines for home use. Models like the Barista Express or Barista Pro combine an espresso machine and coffee grinder in one device.
Salted Caramel Latte [sol-tid ka-ra-mel lat-te]
Espresso, milk, and salted caramel create a balanced mix of sweetness and a light salty note.
Salty Canadian [sol-ti ka-nei-di-an]
A modern coffee drink made of espresso, milk, and a slightly salty component, often in the form of salted caramel syrup or a salted milk foam topping. Sweet, creamy, and with an exciting flavor balance.
Shaken Espresso [schei-kn es-pres-so]
Espresso is shaken vigorously with ice cubes and often some syrup. This creates an airy texture and a fine layer of foam.
Shakerato [scha-ke-ra-to]
The Italian summer espresso par excellence. Espresso, ice, and some sugar are mixed vigorously in a shaker. We made it for you here.
Shot [schot]
Term for a portion of espresso.
Shot Timer [schot tai-mer]
A shot timer measures the extraction time of an espresso. For many baristas, it is one of the most important aids to ensure consistent quality.
Single Dosing [sin-gel do-sing]
With single dosing, the exact amount of coffee beans needed is freshly weighed and ground for every espresso. This keeps the beans fresh longer and makes the dosage especially precise.
Single Origin [sin-gel o-ri-dschin]
Single Origin refers to coffee that comes from a single growing region, a specific farm, or a clearly defined area of origin. This allows the typical aromas and characteristics of that origin to be experienced particularly well.
Depending on the origin, notes of chocolate, nuts, berries, citrus fruits, or floral aromas can be at the forefront.
Not to be confused with: Blend – a mixture of coffees from different origins.
Good to know: While single-origin coffees highlight the unique features of a region, blends are specifically composed to achieve a constant and balanced taste. Classic Italian espressos in particular often consist of carefully matched Arabica and Robusta blends.
Portafilter Machine
Espresso machine with a manual portafilter for professional espresso preparation.
Spanish Latte [spä-nisch lat-te]
A creamy latte made of espresso, milk, and sweetened condensed milk. Especially in the Middle East and Asia, it is one of the most popular coffee drinks.
Sparkling Espresso [spar-kling es-pres-so]
Espresso with mineral water or soda water. Less bitter than espresso tonic and especially refreshing.
Specialty Coffee [spe-schal-ti kof-fi]
Specialty Coffee refers to particularly high-quality coffees that reach at least 80 out of 100 points according to international standards. The focus is on quality, transparency, origin, and careful processing.
Steam Wand
Steam wand for frothing milk.
Strawberry Iced Matcha Espresso [stro-be-ri aist mat-scha es-pres-so]
A multi-layered drink made of strawberry purée, milk, matcha, and an espresso shot. Visually spectacular and very popular on social media.
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Tamper [täm-per]
Tool for pressing down the coffee grounds in the portafilter.
Tamping [täm-ping]
During tamping, the coffee grounds are compressed evenly with a tamper. Only a cleanly pressed coffee puck allows for uniform extraction.
TDS [ti-di-es]
TDS stands for Total Dissolved Solids and describes the proportion of dissolved coffee components in the drink. This value can be measured with a refractometer to objectively evaluate the extraction.
Third Wave Coffee [thörd weiv kof-fi]
The Third Wave movement treats coffee as an artisanal specialty product – similar to wine. The focus is on origin, sustainable cultivation, gentle roasting, and precise preparation.
Turbo Shot [tör-bo schot]
The turbo shot is a modern espresso preparation method using a coarser grind and a shorter extraction time. Despite the faster preparation, a balanced and particularly sweet espresso can be produced.
Turkish Coffee [tör-kisch kof-fi]
Very finely ground coffee, traditionally brewed in a cezve.
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Ube Latte [u-be lat-te]
A purple latte made with ube (purple yam) from the Philippines. Often combined with espresso, its color makes it a real eye-catcher.
Under-extraction
When espresso is extracted for too short a time. The taste often comes across as sour and thin.
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Vanilla Sweet Cream Cold Brew [va-nil-la swiet kriem kold bru]
Cold brew topped with a lightly sweetened vanilla cream. Creamy, without masking the coffee.
Vibration pump [vi-bra-tsi-ons-pum-pe]
The vibration pump is installed in many espresso machines for home use. It generates the necessary brewing pressure and is both compact and cost-effective.
Super-automatic machine
A coffee machine that automatically handles grinding, dosing, and extraction.
VST Basket [vi-es-ti bäs-kit]
VST precision filter baskets are considered the global benchmark in specialty coffee. They enable very consistent espresso preparation and are frequently used in barista competitions.
V60 [vi six-ti]
The V60 is a conical manual pour-over filter from the Japanese manufacturer Hario. With its spiral ribs and large outlet, it allows for particularly controlled filter coffee preparation.
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Wiener Melange [vi-ner me-lan-sch]
Austrian classic made of coffee and milk foam.
WDT [dabbel-ju di ti]
WDT stands for Weiss Distribution Technique. Fine needles are used to loosen and evenly distribute the coffee grounds before tamping. This reduces clumps and improves extraction.
WDT Tool
A tool for evenly distributing coffee grounds before tamping.
Y
Yuzu Espresso Tonic [ju-su es-pres-so to-nik]
A modern variation of the espresso tonic with yuzu or other citrus notes. Now frequently found on the summer menu in specialty cafés.
A special coffee, for special places, created by experts and espresso lovers.