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It is a double shot of espresso. The term doppio originated in Italy 🇮🇹 However it has been widely used by western cultures , it means double and is a term widely used for coffee ☕️ this tells baristas how many shots of espresso they would like.

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The short black is the foundation of any espresso drink. The term 'short' refers to the fact that this is simply an espresso shot, no extra water is added apart from what is used to brew the coffee. Black of course comes from the colour of the drink due to the fact that there is no milk added.

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Half a shot, two teaspoons of foam

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An affogato is an Italian coffee-based dessert. It usually takes the form of a scoop of vanilla gelato or any ice cream topped with a shot of hot espresso. Either pour espresso over gelato and serve or serve them side by side for diner to mix at the table.

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A long black commonly found in Australia and New Zealand is a type of coffee which originated in Italy. Similar to an Americano, but with a stronger or more bitter taste.

A long black is made by pouring a double-shot of espresso or ristretto over hot water, 100 - 120 milliliters of water is used however, the measurement varies. Usually the water is also heated by the espresso machine. The espresso retains the crema when brewed properly, though in the long black the crema will be more pronounced.

Often served on a small platter with a spoon on the side, optional to ask the customer whether or not they would like sugar and how much they would like.

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The technique of steaming the milk for a milk based coffee.
Before you start, you choose a correct size jug and add milk just below the spout. To ensure good texture, use a cold jug and cold milk - purge the steam wand before and after use.
When steaming you position the steam wand just sitting at the surface to make froth for 3-4 seconds. Adjust the froth time for the amount of froth required - a cappuccino has 2cm of froth while a flat white has 0.5 - so you create the appropriate amount of froth. When enough froth is made, you raise the jug slightly into the steam wand to cover it and heat until 50-60 degrees Celsius. Once done, swirl and tap the milk to ensure bubbles are not formed  and that is is smooth and silky

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A latte is a coffee with one espresso shot and textured milk it has 1cm of foam and should be served in a latte glass with a saucer and spoon :)

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Long macchiato has 2 shots of coffee, may have water in it if requested by the customer and has 1-2 teaspoons of foam in the middle to stain it. It contains no milk. 

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Long macchiato has 2 shots of coffee, may have water in it if requested by the customer and has 1-2 teaspoons of foam in the middle to stain it. It contains no milk. 

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Test Extraction
Over-extraction: when you tamp the ground too firmly less water can penetrate and the coffee tastes bitter.
Under-extraction: when you do not tamp the coffee firmly enough and the grind is too loose so too much water runs through and the coffee tastes weak.
The perfect test shot should be 25-30mL and run for 25-30 seconds.

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To create a piccolo latte, you will use a small latte glass.
Add a ristretto shot of coffee and top the coffee up with milk to create 1cm of foam. Served on a small saucer with a spoon.

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Consists of a single shot of espresso, milk and about 1/2cm of foam. Often served on a saucer with and tea spoon and biscuit on the side. Very popular.

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1 shot of coffee with crema on top
25-30mls in 25-30secs pour
Serve in a shot and small saucer