Melbourne's common espresso menu-solve the choice anxiety when looking through the coffee MENU!

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When traveling, do you also like to walk around the streets of major cities, look for a specialty cafe in the alley (hidden laneway), and sit down and savor the afternoon? A dazzling array of coffee options: macchiato Macchiato# mocha Mocha# latte Latte# cappuccino cappuccino! do you have the same confusion as the editor? How to choose coffee that suits your taste and style? The so-called espresso is formed by the arrangement and combination of espresso and milk bubbles in the "espresso machine". Today, let's talk about some of the common espresso menus in Melbourne.

Coffee latte Coffee Latte

The word Latte comes from Italy, which means milk, and in France, it is called lait, which also means milk. Latte was invented by Fanz George Kolschitsky, a native of Vienna, Italy. As the name implies, Coffee Latte is milk and coffee. But later people were lazy to call this drink a latte Latte for short. The latte is soft to drink and the proportion of milk can reconcile the strong feeling of coffee. It is very suitable for coffee lovers who like mild and slightly sweet taste.

The ingredients of the latte are:

1. One Italian concentrate (one shot: 30ml of espresso)

two。 Hot milk whipped (usually there is one centimeter of foam foam on the top of the coffee).

3. Fill it with a transparent special latte cup (about 220ml-240ml)

There is a unique way of drinking lattes in Melbourne. Some people sprinkle a thin layer of brown sugar powder on the top foam of the latte, then scoop it up with a small spoon and taste it! In addition, it is usually used in Australia, so old gluttons can clearly see if this is a good latte.

Cappuccino Cappuccino

Cappuccino Cappuccino, also from Italy, is a very layered cup of coffee. The word was originally the name of a church in Italy (Franciscan Capuchin Friars), and Cappucio means headscarf in Italy. This cup of coffee was invented by Italian Abchiha, who also invented the steam pressure Italian concentrator (espresso machine). Cappucinno gets its name because of the color of the coffee and the thick foam on it, like a Franciscan monk in a dark brown coat and a headscarf. Cappuccino Yomo was invented in 1948, but it was not until a report in San Francisco after 1990 that it became world-famous.

This cup of coffee is full of layers, gently sprinkle a layer of chocolate powder on top of the milk foam, take a small teaspoon to scoop up the milk foam and taste it, and feel the thick taste of the milk foam dancing on the tip of the tongue with the aroma of chocolate powder. The next sip is the symmetrical mixture of espresso and milk, which makes people feel the bitter and full-bodied aroma on the tip of the tongue after roasting and extraction of coffee beans. Because Cabo's milk foam is thicker than a latte, after eating it with a spoon, it has a higher percentage of Italian concentration and a thicker drink than a latte. Although a cup of cappuccino milk foam is relatively thick, but it should be very thick, so that it will not drink too much or burp. Although a cappuccino is sprinkled with chocolate powder and looks like a cupcake, the coffee is actually concentrated in a higher proportion than a latte. It tastes stronger!

The ingredients of cappuccino:

1. One Italian concentrate (one shot: 30ml of espresso)

two。 Hot milk that has been whipped (there is a foam with 1 beat 3 at the top, which is a little more than a latte)

3. Finally, sprinkle with chocolate powder.

4. Cappuccinos are usually filled with Ceramic cup ceramic cups with handles (about 150ml-180ml)

Flat White (Australian specialty coffee)

Australian Milk Coffee Flat White comes from Australia's exclusive coffee, from Sydney, is a cappuccino variety. His concept is the same as that of cappuccino, except that it changes on the top foam. In principle, Flat White is a cappuccino without milk foam, and gluttons who prefer concentrated coffee to those who don't like the taste of milk foam and are afraid of hiccups usually order such a drink.

Australian Milk Coffee contains:

1. One Italian concentrate (one shot: 30ml of espresso)

two。 Steamed hot milk (there is hardly any foam barely no foam on top on the top).

3. Flat White is also filled with Ceramic cup ceramic cups with handles (about 150ml-180ml). It's also a coffee drink that is stronger than a latte.

Big Macchiato Long Macchiato

I believe you have heard of Starbucks' caramel macchiato, but you are still a bit strange to this cup of coffee. Macchiato is also a cup of coffee from Italy. The word Macchiato, which originally means Spotted/Stained in Italy, is called Macchiato because there are lovely white foam dots on this cute cup of coffee. Macchiato this cup of coffee is very strong, is a cup of coffee beans want to taste the original flavor, while enjoying a little milk aroma of the old gluttonous will order. Big macchiato is made up of: 1. Two Italian concentrates (two shots: 60ml of espresso) 2. A little bit of milk (which can be "hot milk Macchiato Caldo" or "cold milk Macchiato Freddo") 3. A little bit of milk foam. Some coffee shops will put some hot water in the coffee cup to concentrate and neutralize the coffee before the coffee is concentrated and extracted, so that the taste will not be sharp and bitter. Big Macchiato generally uses a small Italian concentrated glass espresso glass or Italian concentrated ceramic cup espresso cup.

Little Macchiato Short Macchiato

The little macchiato is more delicate than the big macchiato, which in principle is a cup of espresso with a little milk. Its ingredients are: 1. An Italian concentrate (one shot: 30ml of espresso) 2. A little milk (hot or cold) 3. A little milk soaked in the middle of the coffee. Little Macchiato is also filled with a small Italian concentrated glass espresso glass or an Italian concentrated ceramic cup espresso cup. These two coffee drinks are favorites of coffee gluttons, and milk can always concentrate and modify the taste of coffee, so this coffee drink with only a little milk can best highlight the original flavor and quality of coffee.

Back in those days, when I was a barista in downtown Melbourne, I would go all out when I heard a guest order "Coffee Macchiato". The extract of a good Long Macchiato double coffee concentrate is very important, the 60ml is no more or less, the foam should be very dense, the action of pouring the foam into the cup is very important, and there must be three distinct colors in a transparent glass.

I remember that one day Jim, who often came to the store, brought his colleague to have coffee. His colleague ordered a cup of Long Macchiato, and my hair immediately stood upright! Concentrate on making this drink. Guests who usually order "coffee macchiato" in Melbourne will not take the form of takeout, but will replenish their energy immediately after drinking it in front of you, so the feedback to the barista is very direct. There is really a kind of sweet feeling to see the light smile on his lips. In fact, the barista's luck is just a smile in the corner of the guest's mouth.

Black coffee Long Black (or American coffee Americano)

Black coffee Long Black or American coffee Americano is a cup of coffee without milk. Basically, black coffee is milk-free and is suitable for people who are lactose intolerant or don't like milk. But just like Taiwan's foamed black tea, each guest will have unique preferences, such as precious milk, semi-sugar, less ice and less pearls. So some gluttons will ask for a little ice milk when ordering black coffee! The practice of black coffee is: 1. Pour in 1 cup of hot water and 2 cups of hot water. Two shots: 60ml of espresso) 3. Hold the little ear of the coffee cup with your index finger and rotate it three times so that the golden oil crema on the top layer of the coffee is evenly mixed with water. The top layer of a good black coffee is usually covered with golden grease, which is called crema in English. The container used for black coffee in Australia is also a ceramic cup ceramic cup.

It is also worth mentioning that although the ingredients of American coffee Americano and black coffee Long Black are the same, strictly speaking, there is a slight difference in practice. The practice of American coffee Americano is usually to extract espresso and then add 1 cup or 2 cups of hot water. On the other hand, the big black Long Black is to first add 1 ram 2 cups of hot water and then extract espresso. Generally in Melbourne, baristas will prefer the second approach, first heating hot water to extract coffee concentrate will not destroy the beautiful golden crema on top of the coffee.

The name American coffee Americano comes from World War II. When American soldiers came to Italy, they asked for hot water to be added to Italian concentrate to increase the amount of coffee. (personally, do Americans really prefer large portions? is it a concept that a few big is beautiful? @ @) the word by the way, Americano means American in Italy.

Espresso Short Black (Espresso)

Espresso short black (Espresso) is an authentic way of drinking coffee. In early Italy, tasting such an espresso was a symbol of urbanization. People usually drink two cups of coffee standing at the coffee bar espresso bar and socialize (pay attention! It's a coffee bar, not a bar. It's much healthier, isn't it? As the name implies, espresso is only 1. One espresso without water or milk. This way of drinking can most directly taste the original flavor of coffee beans, and it is also the earliest primitive way to drink coffee. Such a cup of coffee is usually served in a small Italian concentrated glass espresso glass or an Italian concentrated ceramic cup espresso cup.

Coffee mocha Coffee Mocha

Mocha is actually the name of a small town in the well-known coffee-producing region of Yemen, near the Red Sea, which monopolized the export of Arabian coffee in the 15th century. At the same time, mocha is also a kind of chocolate-colored coffee beans from this town.

Speaking of mocha, it is actually a cup of chocolate coffee, which is widely loved by chocolate lovers. His behavior is more or less the same as that of cappuccino. (have you found that cappuccino is actually quite popular? The only difference between Mocha and Cabo is that Mocha adds chocolate powder (Chocolate powder) when milking or pours chocolate concentrate (chocolate syrup) into the coffee cup before Italian concentrated extraction. There are two ways to do Mocha:

* the first: 1. Pour the chocolate concentrate into the coffee cup. 2. Extract an espresso. 3. Pour the milk heated with steam. 4. The top layer is the same as the foam covered with 1 hand 3. 5. Sprinkle with chocolate powder or cinnamon powder 6. Sometimes put a marshmallow next to the coffee cup to increase the taste (optional)!

* second: 1. Extract an espresso 3. Add the chocolate powder to the fresh milk and heat it with steam. 4. Top the milk foam covered with 1p 3. Sprinkle with chocolate powder or cinnamon powder. 6. Put a marshmallow next to the coffee cup to increase the taste (optional)! If you use white chocolate, it becomes a white mocha. )