卡布基諾 Cappuccino

Cappuccino: A cappuccino is approximately one shot of espresso with equal portions of steamed and frothed milk to fill a 6 oz cup. Strength of a cappuccino can vary greatly form cafe to cafe. When preparing a cappuccino at home, adjust the strength according to taste. Some people will use one third espresso, one third steamed milk and one third milk froth and we have visited coffee shops where you can barely taste the espresso coffee at all.
卡布基諾：卡布基諾基本上就是一只六盎司（170g)的杯子，一小杯意式濃縮咖啡，剩下的分成兩等份，一份熟奶和一份奶泡。但不同咖啡館對于卡布基諾的濃淡掌握也是不同的。讀者在家也可根據(jù)自己口味調(diào)制。有些人會以1:1:1的比例調(diào)配意式濃縮、牛奶和奶泡，甚至在有些咖啡店的卡布基諾都嘗不出濃縮咖啡的味道。

Although a cappuccino calls for some steamed milk and some frothed milk, separate steaming and frothing operations are not needed.When frothing, you will get some hot steamed milk at the bottom of the frothing pitcher and some milk froth (foam) on top. Careful pouring can give the proper mix of half steamed milk and half foam, or hold back the froth and pour in the steam milk first. Then spoon on the froth.
這里盡管是一份熟奶、一份奶泡，倒并不是說這兩樣一定要分開來準(zhǔn)備。打奶泡的時候，你就可以放一些熟奶放在下面，然后用打泡機在上面打出一層奶泡。倒的時候千萬小心，別把牛奶和奶泡混起來，你可以先擋住奶泡先到牛奶，再用勺子把奶泡舀到上面。

拿鐵咖啡 Latté

Caffe Latté: Espresso with mostly steamed milk and a thin layer of froth. A much more dilute drink than a cappuccino, the latté can have several ounces of steamed milk to one shot of espresso. A good starting point is a double shot of espresso with approximately 9-10 ounces of steamed milk with only a slight layer of foamed milk on top. These proportions work well with a 12 ounce tall latté mug, but strength can be altered to taste.
拿鐵咖啡：就是濃縮咖啡加很多熟奶再加薄薄一層奶泡。拿鐵的味道要比卡布基諾淡不少，通常是幾盎司奶加一份黑咔，新手制作時最好是兩份濃縮加9到10盎司熟奶，再在上面薄薄蓋一層奶泡。這個配方需要一只12盎司的拿鐵馬克杯，當(dāng)然濃淡還是可以調(diào)的。

意式濃縮瑪奇朵 Macchiato

Espresso macchiato: An espresso topped with a small dollop (spoonful) of frothed milk. Macchiato means "marked" in Italian, and the espresso is marked with milk froth.
意式濃縮瑪奇朵：一份濃縮咖啡上面加一湯匙奶泡。在意大利語里，macchito的意思是“標(biāo)記”，也就是說這是一份用牛奶泡沫作了標(biāo)記的意式濃縮咖啡。

摩卡咖啡 Mocha

Cafe Mocha: A shot of espresso with a shot of chocolate syrup and steamed milk with a dollop of froth or maybe some whipped cream on top. A mocha is similar to a cafe latté with chocolate syrup added and maybe a few more garnishes on top (whipped cream, shaved chocolate, etc)
摩卡咖啡：一份濃縮咖啡加一份巧克力糖漿，一份熟奶，再加一湯匙奶泡，有時候還可以換成打成泡的奶油。摩卡和拿鐵的唯一區(qū)別就是加了巧克力糖漿，或者說比拿鐵多了些裝飾在上面（奶油，巧克力碎粒什么的）。

美式咖啡 Americano

Americano: A shot of espresso with hot water (at brewing temperature) added to dilute the espresso to the strength of a drip brewed cup of coffee. To one ounce of espresso add approximately 2 ounces of water or whatever amount of water produces your preferred strength. An Americano is also referred to as a cafe crema since the resultant brew still has a layer of crema from the esrpesso.
美式咖啡：一份濃縮黑咖啡加熱水（水開時加入），以沖淡濃縮咖啡，使其味道和一杯滴煮咖啡味道差不多。一盎司濃縮咖啡加差不多兩盎司水，或者干脆你自己怎么喜歡怎么加。美式最后還是會加上一層奶油，因此美式也被稱為克麗瑪咖啡。