Here we offer some general terms and coffee drink basics.

Americano or an American Espresso Drink, some say dating back the World War ll and invented in Europe for the American G.I.’s  - Single shot of espresso with 1/3 hot water or the ratio is 2 parts espresso then 1 part hot water

Café Breve - The same milk to espresso ratio in a Latte only using half and half instead of milk.

Cafe Macchiato or stained or a shot of espresso with a small amount of foam spooned on top.

Café con Leche (out style in Key West and Miami) is espresso based and much like a Latte. Translated from Spanish the term means “coffee with milk, then sugar is added. To make a Café con Leche, just make your normal Latte and stir up, noting do not add foam on the top, then ask the customer how much sugar they would like in their Café con Leche.

Cappuccino means "hood" in Italian, as the forth milk caps this drink. A cappuccino is 1/3 espresso, 1/3 steamed milke and 1/3 foamed milk.

Dippio or Double shot of espresso

Flat White – Made with 1/3 espresso and two thirds steamed milk and is very popular in Australia and New Zealand.

Latte - Latte is Italian for milk.  At our roasting shop our ratio for a latte is 1/3 espresso and 2/3 steamed milk, but most coffeehouses use a 1:3,, 1:4 or 1:5 ratio.  We opt for the 1/4 espresso and 3/4 steamed milk or the 1:3 ratio, as it just seems to be a neutral ground for customer and to us this is the perfect ratio.

Mocha – Normally a latte blended with chocolate

It takes a world wide team effort to offer an excellent cup of gourmet coffee i.e. From the farmer who plants and harvests the coffee bean crop, to the importer, to the roaster and then to the brewer. At IJS Coffee we feel if you have some of the best gourmet coffee, then you should try to serve your drink as simple as possible. No need to cover up our coffee with lots of milk and sugar.