In Italy the cappuccino is one third coffee and two thirds milk and it’s served warm. In Australia the cappuccino is 35-40ml coffee and the rest of the cup filled with creamy frothed milk at around 60-65 degrees. Finally it’s topped with a chocolate dusting. Yum!
A latte is prepared with one third true espresso and two-thirds steamed milk with a thin layer of foamed milk on the top.
The long black is made by pulling a double-shot of espresso over hot water. The order in which a long black is made with water first then espresso second, is important because reversing the steps will destroy the crema and often burn the espresso.
A long macchiato is a double espresso (60ml) served in a glass with a dollop of foam and a teaspoon of hot or cold milk. A long macchiato is served in a 220ml glass.
A short macchiato is a 30ml shot of espresso with a teaspoon of hot steamed milk and dollop of micro foam. A short macchiato is served in a 90ml glass.
A double pour of espresso served in a tall glass, topped with whipped cream and dusted with chocolate powder.
A double strength pour espresso using double the amount of coffee, with approximately 50-60ml of water.
Generally made with espresso and steamed milk. The volumised milk is prepared by folding the top layer into the lower layers so the resulting drink has only a very thin layer of froth at the top.
The espresso is a favourite with the Italians and fast becoming a favourite among hard-core coffee drinkers in Australia. This beverage consists of one shot, 30ml-35ml of coffee served in a pre-heated small cup. The surface should present a thick, golden crema.
A short espresso pull. The amount of espresso is smaller than a usual shot but it is more concentrated.
A hot beverage made from spiced black tea, milk and a secret blend of exotic ingredients.
- Short black (4oz)
- Regular (8oz)
- Medium (12oz)
- Irish Cream