You are learning café vocabulary: you will read the scene it happens in, take apart the pattern behind them (coffee vocabulary + café culture), hear them in a conversation, rehearse them, and finish by saying one thing out loud to be graded.
Café Integral in Nolita or any of NYC's excellent third-wave coffee shops. New York's coffee vocabulary is complex: oat milk or almond? Flat white or cortado? Large or grande? Three phrases decode it all.
Café Integral on Nolita's Elizabeth Street sources all its coffee directly from farms in Nicaragua, Colombia, and Guatemala. The café is tiny — six bar stools, a turntable playing jazz, a single espresso machine that a barista named Jonas treats with medical precision.
The stranger sits at the bar. "What's the single origin today?"
Jonas looks up. "Colombian — Huila, washed process. Citrusy, a little floral."
"I'd like a cortado with that, please. For here."
The coffee arrives: small glass, equal parts espresso and steamed milk, a thin crema. He takes a sip. The citrus is there, the floral note, and something that might be brown sugar.
"This is excellent. So smooth."
Jonas nods — the nod of someone who knows they've made it right. "What's the wifi password?" the stranger asks. "No wifi," Jonas says. "Just coffee."