Different Types of Coffee Explained
Regardless of why you’re drinking
coffee, what matters most is how it tastes, smells, and whether or not it makes
you feel alert and happy in the morning. That being said, everyone has their
favorite order – perhaps a latte, a piccolo, or maybe a long black.
Café Americano
You can make this type of coffee
quite simply by adding hot water to a shot of espresso coffee. It has been said
that American soldiers during the Second World War would make this type of
coffee to make their beverages last longer. It was then (apparently) adopted by
American baristas after the war.
Café Latte (or Café au lait)
A fairly popular option for coffee
drinkers, a latte consists steamed (or scalded) milk and a single shot of
coffee. It is usually quite frothy, and you’ll occasionally encounter cafes
that don’t understand the difference between this and a flat white.
Cappuccino
Possibly the most popular type of
coffee in the world, a cappuccino consists of three layers (kind of like a
cake). The first is a shot of espresso, then a shot of steamed milk, and
finally the barista adds a layer of frothed, foamy milk. This final layer can
also be topped with chocolate shavings or powder. Traditionally, Italians would
consume this type of coffee at breakfast.
Espresso
To make an espresso, shoot boiling
water under high pressure through finely ground up coffee beans and then pour
into a tiny mug. Sounds simple right? Well, it’s surprisingly difficult to
master. Espressos are the purest coffee experience you can get, and while
they’re not for everyone, it can be a truly singular drinking experience when
you find a good brew.
Flat White
The two most Kiwi coffees available
are the long black and the flat white – as both originated in New Zealand and
Australia. For a flat white, the steamed milk from the bottom of the jug (which
is usually not so frothy, but rather creamy) is poured over a shot of espresso.
It is now popular among mums and dads at school fetes who are desperately
trying to stay awake.
Long Black
Hot water is poured into a cup, and
then two shots of espresso are poured into the water. If you do the inverse of
this, it will result in an Americano. Long blacks can be quite strong, and have
more crema (a creamy foam that tops espresso shots) than an Americano.
Macchiato (also known as a Piccolo Latte)
A macchiato is a shot of espresso
which is then topped off with foamed milk dashed directly into the
cup. Although it may sound similar to a cappuccino, it’s usually
stronger as there’s no steamed milk added and it’s also smaller, usually served
in an expresso sized cup.
Mochaccino
A ‘mocha’ is just a latte with added
chocolate powder or syrup, as well as sometimes being topped with whipped
cream. If anything, this is a good entry level coffee – living in the worlds
between the childlike hot chocolate and the adult café latte.
Irish Coffee
Too many of these and you might have
to ‘just crash here, bro’, because this type of coffee is brewed with whiskey,
sugar, and a thick layer of cream on the top – and isn’t readily available in
New Zealand Café’s due to its alcohol content, they’re more often found in
restaurants. Be warned that trying to make this with scotch and instant
coffee doesn’t work… trust us.
Vienna
A Vienna is made by adding two shots
of particularly strong espresso together before whipped cream is added as a
substitute for milk and sugar. The Vienna is a melding of the strong flavors
of straight espresso, with the smoothness of sugary cream.
Affogato
Affogatos aren’t a coffee at all really,
as they’re a shot of espresso poured over a desert (usually ice cream). That
doesn’t make them any less delicious though.
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