One that I was surprised at;
- If you ordered a Latte in Italy, you'd get a glass of steamed milk, and no coffee! You need to ask for a 'Caffe Latte' if you want your regular Latte.
So, here is a description of each of the popular coffees that you would see on a blackboard at a cafe in Australia. These descriptions are my survival guide only, and are open to interpretation depending on the cafe etc.
- Espresso Shot - a 30ml shot of espresso coffee. made from 7grams of coffee, straight from the machine served in a 60ml porcelain cup
- Short black - exactly the same as a Espresso Shot
- Double shot Espresso - exactly the same as an Espresso shot, but two shots are made into the one cup - doubling the size to 60ml
- Long black - 120 to 180mls of water with an espresso (or double espresso) shot poured on top of the water. Its incorrect to add the water to the espresso shot for risk of dissipating the crema.
- Caffe Americano - same as a long black, but the espresso shot is added first, and the water on top to intentionally disipate and disturb the crema
- Flat white - start with an espresso base, in a 250ml porcelain cup, add steamed frothed milk, but hold back the froth.
- Latte - same as a flat white, but more milky (ie: less coffee). served in a tall glass (not ceramic) and topped with a small amount of foam
- Cappuccino - as for a Flat White, but introduce some extra froth and dust chocolate powder on top for presentation and flavour.
A few that you might not see too often;
- Single Origin espresso - same as an espresso shot, but using a single coffee bean origin, rather than a expertly blended coffee from various regions. (can also be ordered as a double shot machiato)
- Picollo Latte - an espresso shot with 90ml of steamed milk (can also be ordered as a double shot machiato)
- Machiatto - an espresso shot with a teaspoon of milk froth to 'stain' the espresso. (can also be ordered as a double shot machiato). Some people refer to this as simply a 'mach'
- Ristretto - same as a espresso shot, but only using the first half of the espresso shot (15ml) which is sweeter. Can be ordered as a double ristretto totaling 30ml.
NOTE: A single shot is 30ml of espresso coffee extracted from a single basket of coffee holding 7g and etracted in 30 seconds. A double shot can be acheived by repeating the single shot, or using a double basket (holding 14grams of coffee) but extracting in the same timeframe (30 seconds) and producing 60ml of coffee. Same with a tripple shot - repeat a single again, or use a tripple basket (21grams of coffee). Generally, I never ever use the single shot basket and standardise on the double shot basket.