Coffee Crash Course
Having worked in a cafe environment, making and pouring many coffees, there is nothing more stunning than when a customer steps forth and utters those cursed words.
‘Yeah, I’ll have a coffee thanks…’.
Which is tantamount to:
‘Yeah, I’ll have a pizza thanks…’.
There are so many different variations of coffee drinks in all cafes, and the sheer gall of this statement is enough to cause mass confusion with minimal effort.
So today, I will give you all a crash course in the line up of famous and classic coffee drinks found almost internationally so that when you’re standing at the front of the line at the next cafe, you’re equipped with some information that can help your local barista.
#1 Short Black.
Raw, unchanged coffee at its purest, a double shot of espresso straight from the grind, in the smallest cup that can be offered.
#2 Long Black.
The second of the black (milkless) coffees. a portion of hot water (amount varies) before adding a double espresso shot on top. More drink, less strength.
#3 Americano.
Reverse the order of the Long Black, up the size until it looks like a cup of filter coffee, and you have an Americano. Mild yet still bitter with not much fuss.
#4 Latte.
The following milk coffees vary depending on the ratio of steamed milk to espresso. In the case of the quintessential Latte, it can sometimes vary from a single to a double shot as long as it heavily favours more steamed milk by comparison. Latte is Italian for milk after all. Best for working Latte art and pairs well with many syrups and flavours
#5 Cappucino.
The definition of a Cappuccino varies from cafe to cafe, but it usually involves a double shot, a fair amount of steamed milk, but with a generous topping of fluffy milk foam that tickles the nose. Often topped with either your choice of chocolate dust or cinnamon.
#6 Flat White.
Popularized throughout Australia and New Zealand, the simple but effective Flat White has a double shot of espresso, with enough steamed milk to still leave the coffee flavour strong. There should be hardly any milk foam on top, as the blend of coffee and milk is the sole focus. This is usually what the plebs are asking for when they “want a coffee”.
#7 Macchiato.
Quite rare for many to choose, but still prevalent. Think back to the Long Black, except this time you delicately add a layer of milk foam on top, like that of a Cappucino.
#8 Hot Chocolate.
This needs no explanation, but the ingredients and ratios of a hot chocolate will always change with each cafe, each one offering their own spin on it. From powder to syrup, the varieties are endless.
#9 Mochaccino.
The gateway towards entering the world of coffee for the first time. Double shot with the addition of chocolate to taste, often poured with steamed milk similar to a Latte or Cappucino. Essentially a roided up Hot Chocolate and my personal favourite.
#10 Chai Latte.
The coffee-free alternative that has gained rapid popularity in the past few years. Chai Lattes or Chai Tea can vary depending on how they are made, either traditionally with real Chai leaves and spices or with a flavoured syrup.
These flavours are worked into steamed milk only, and garnished often with cinnamon. Or, add some espresso for a “Dirty Chai”.
So now you know the line-up, hopefully you won’t be so decisive the next time you are at your local cafe. Save you local barista from the hassle. (please).
Thank you for reading and have beautiful day!
Daniel
