Variations
* Affogato (It. "drowned"): Espresso served over gelato. Traditionally vanilla is used, but some coffeehouses or customers use any flavor.
* Americano (It. "American"): Espresso and hot water, classically using equal parts each, with the water added to the espresso. Americano was created by American G.I.s during World War I who added hot water to dilute the strong taste of the traditional espresso.[12] Similar to a long black, but with opposite order.
* Antoccino: (lt. "Priceless") A single shot of espresso with the same quantity of steamed milk poured above it, served in an espresso cup.
* Black eye: A cup of drip coffee with two shots of espresso in it. (alternately a red-eye or shot in the dark)
* Bicerin (Pms. "Little glass") Made of layers of espresso, drinking chocolate, and whole milk. Invented and served in Turin.
* Bombón (Sp. "confection"): Espresso served with condensed milk. Served in South East Asia, Canary Islands, Cook Islands and Mainland Spain.
* Breve (It. "short"): Espresso with half-and-half.
* Caffè Medici: "a doppio poured over chocolate syrup and orange (and sometimes lemon) peel, usually topped with whipped cream."The drink originated at Seattle's historic Last Exit on Brooklyn coffeehouse.
* Caffè Tobio: Espresso with an equal amount of American Coffee. Similar to Americano or Long Black
* Carajillo: (Sp. slang for "nothing"): Espresso with a shot of brandy.
* Cappuccino: Traditionally, one-third espresso, one-third steamed milk, and one-third microfoam. Often in the United States, the cappuccino is made as a cafè latte with much more foam, which is less espresso than the traditional definition would require. Sometimes topped upon request with a light dusting of cocoa powder.
* Corretto (It. "corrected"): coffee with a shot of liquor, usually grappa or brandy. "Corretto" is also the common Italian word for "spiked (with liquor)".
* Con hielo (Sp. "with ice"): Espresso immediately poured over two ice cubes, preferred in Madrid during Summer.
* Cortado (Sp./Port. "cut"): Espresso "cut" with a small amount of warm milk.
* Cubano (Sp. "Cuban"): Sugar is added to the collection container before brewing for a sweet flavor, different from that if the sugar is added after brewing. Sugar can also be whipped into a small amount of espresso after brewing and then mixed with the rest of the shot. Sometimes called "Cafe tinto".
* Doppio: (It. "Double") Double (2 US fluid ounces) shot of espresso.
* Espresso con Panna (It. "espresso with cream"): Espresso with whipped cream on top.
* Flat white: a coffee drink made of one-third espresso and two thirds steamed milk with little or no foam. (Very similar to "latte", see entry for lattes below)
* Frappe: Iced coffee topped off with whipped cream and usually chocolate syrup (flavors varies).
