You might think that terms designating coffee are pretty much the same all over the world: espresso, cappuccino, café au lait... It is true that you will find these names on a French café's menu, but this is not how French people order them, and using the menu's words will make you look like a tourist, and increase your chances of being ripped off (especially in Paris). Here is a concise glossary of the terms used to order :
This will prevent you, for instance, to order a very large and expensive Café au lait when all you want is probably just a Crême.
- Un Café : a big-size coffee.
- Un Café au lait : a big-size coffee with a jar of milk.
- Un Express : an espresso
- Une Noisette : a small espresso coffee with a dash of milk/cream in it (a macchiato).
- Un Crême : an espresso with half of warmed milk (small café au lait).
- Un Allongé : an espresso coffee with double the amount of water (weak black coffee).
- Un Serré : an espresso coffee with half the usual amount of water (strong black coffee).
- Un Déca : a decaf coffee.
- Un Américain : filter coffee.
This will prevent you, for instance, to order a very large and expensive Café au lait when all you want is probably just a Crême.
Last edited: