* Turkish Coffee:

Turkish coffee is a mix of dark and light roast coffee, traditionally enjoyed in Mediterranean climates. The coffee must be ground to a powder like consistency and a touch of cardamom can be added if desired. Turkish coffee is served in a demitasse cup. Use 3-ounces of water per serving. On the stove bring water to a boil add one heaping teaspoon of coffee and teaspoon of sugar if desired. Stir well. Bring to a boil and pour the froth and some liquid in the cup. Repeat two more times, at the end pouring the remaining liquid in the cup. Enjoy!

* Turkish Latte:

A Turkish latte can be made by adding steamed milk to a Turkish coffee. Serve in a 12-ounce cup.

* Cafe Latte:

Made with a single or double shot of espresso. Pour espresso in a 12 or 16-ounce cup (depending on shot size) and top off with steamed milk.

* Cafe au Lait:

Just like a latte except substitute regular coffee for the espresso.

* Cafe Mocha:

Procedure is also the same as for a latte, except substitute chocolate milk. Top with whipped cream and chocolate sprinkles.

* To add variety to any of the above drinks, Torani syrup can be added.