Prepared by brewing espresso with added hot water. The strength varies with the number of shots of espresso and the amount of water.
Generally thicker than coffee brewed by other methods. Has a higher concentration of suspended and dissolved solids.
Composed of espresso and hot milk, with the surface topped with foamed milk. Cream may be used instead of milk and is often topped with cinnamon.
Made with espresso and steamed milk. The term as used in English is a shortened form of the Italian caffè latte, which means milk coffee.