Espresso (caffè)-   A single shot of espresso is 1 ounce of pressure brewed coffee served in a pre-heated demitasse cup.  To create the shot, take 7 grams of a finely ground coffee or espresso blend and tamp with 30 lbs of pressure.  Force water, at about 195 degrees farenheit, through the tamped coffee bed at 9 bar of pressure for about 23 seconds to create the 1 oz. beverage.

Caffè doppio-  Is an Italian term which means double.  A doppio is a double espresso or two ounces of espresso.

Caffè ristretto- This Italian term mean short or shrunk. Prepare a ristretto the same way you would an espresso, however, the coffee volume should be .5 ounces instead of 1.  To create the lesser volume, grind the coffee finer.  

Caffè lungo- means “long” in Italian. An espresso lungo is a shot of espresso pulled long so that the volume equals about 1.5 ounces.  Unlike a doppio, a lungo uses the same amount of coffee as a single shot of espresso.  

Caffè macchiato- is a shot of espresso, “stained” with a little steamed milk. 

Caffè con panna- meaning coffee with cream in Italian.  Brew a single or double shot of espresso and serve with whipped cream on the top. 

Caffè latte- In Italian, the term latte simply means milk. A caffè latte is prepared by brewing a double shot of espresso in a pre-heated large cup and then pouring in 5 ounces of steamed milk. The latte has become popularized by the steamed milk pouring techniques that create designs on the top of the beverage. (latte art) 

Cappuccino- an espresso with steamed milk and frothed milk. Brew a single or double shot of espresso in a pre-heated cappuccino cup. Add an equal amount of steamed milk then top with the same amount of frothed milk. 1 part espresso, one part steamed milk, one part frothed milk. The top can be garnished with shaved chocolate, ground cinnamon or other spices. 

Latte macchiato- translates as milk stained.  Prepare a cup of steamed milk and stain the top of the white milk with about ½ a shot of espresso.   

Caffè Romano- an espresso topped with fresh lemon peel.

Any espresso based beverage can be served over ice.  The ice can be cubed or crushed and the drink can be shaken or stirred.  Here are a couple examples:

Cappuccino freddo- an iced cappuccino.  Prepare one cappuccino and pour over a tall glass of ice. 

Caffè freddo- is an iced caffè. Serve a single or double shot of espresso over ice. For a sweet change, try adding two tablespoons of sweetened condensed milk.  Place the espresso, condensed milk and ice in a cocktail shaker.  Shake vigorously, serve immediately.

1 oz. vanilla vodka, ¼ oz. Godiva Liquer, ¼ oz. Sambuca, 1 oz. chilled espresso, 1 oz. cream

Mix all ingredients into an ice-filled shaker. Shake and strain into a chilled cocktail glass. Garnish with ground espresso.

Chocolate Espresso Bellini 

3/4 cup sugar, 1/2 cup espresso, 3/4 cup chopped chocolate, 1/4 cup coffee flavored liqueur, 1 bottle Prosecco, chilled.

In a small saucepan combine the sugar and espresso over medium heat. Stir until the sugar dissolves, about 5 minutes. Place the chocolate in a small bowl. Pour the sugar and espresso mixture over the chocolate and let sit until the chocolate melts, about 3 minutes. Add the coffee liqueur and stir to combine. Place the chocolate mixture in the freezer for 10 minutes to cool. Place the chocolate mixture in a pitcher and add the Prosecco. Gently stir to combine. Pour into chilled glasses and serve. 

Espresso Martini, serves 8 

2 cups brewed espresso, chilled, 2 cups orange-flavored vodka, 1 cup coffee liqueur, 8 slices orange peel, twisted

Fill a cocktail shaker halfway with ice. Add the espresso, vodka, and coffee liqueur. Shake for 30 seconds, or until foamy. Strain into a chilled martini glass and decorate with the orange peel. Serve immediately.

Espresso Martini, serves 2

1.5 ounces Kahlua
1.5 ounces brewed espresso
3 ounces vanilla vodka
1.5 ounces Creme de Cacao
heavy cream or half-and-half (optional)

Fill a cocktail shaker 2/3 full with ice.  Add ingredients and shake well until very cold. Strain into a martini glass.  In a plastic bottle with a narrow tip, add some heavy cream.
Begin at the center of the drink, start a spiral and circle around to the outside of the glass. Then take a stirrer or a toothpick and starting in the center of the drink, drag the stirrer to the edge of the glass.  Return to center of the drink, and repeat procedure as though you are cutting in pie segments. This will create a web-like design with the heavy cream.  

Espresso Martini,  serves 2 

7 ounces vodka, .5 ounce Kahlua, .5 ounce espresso, crushed ice, 4 coffee beans 

In a cocktail shaker, shake vodka with crushed ice for about 30 seconds. Add Kahlua and espresso and shake again. Let stand for a minute to chill. Strain into 2 chilled martini glasses and add 2 coffee beans to each glass. 

Insomniac

3 oz. espresso, 1 Tbls. Instant coffee, .5 oz. Frangelico, .5 oz. Tia Maria, 2 oz. cream, 2 oz. milk

Blend all ingredients with ice.  Pour into Poco grande glass. Garnish with nutmeg or cinnamon.