What is the difference between Australian coffee and common espresso?

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An introduction to the types of coffee beans from famous coffee producing areas that you must know

Short black is called espresso and espresso in China.

Long Black is the domestic Americano and American coffee.

Ristretto 15ml Coffee (short extraction)

Same amount of coffee, shorten the time of coffee extraction.

Reduce the bitterness of espresso by reducing the contact time between steam and coffee powder

Macchiato Macchiato

Macchiato comes from the meaning of Italian stain, adding a spoonful of milk foam to espresso.

-Long macchiato (Long Mac. Also known as tradition long mac.)

60ml + a drop of milk (step by step) + foam with a dot at the top

Short macchiato (Short Mac.):

30ml + a drop of milk (step by step) + foam with a dot at the top

Piccolo latte little latte

The meaning of "small" in Italian (fart scratching and hugging the cool building, the meaning of the boy's small ass in Italian. ))

The average Australian latte size is usually 220ml and piccolo is 90ml.

The beans in many coffee shops in Melbourne are lightly roasted, and it is easy to overshadow the taste of coffee by adding milk.

A small latte is suitable for people who have a strong taste of coffee.

Latte latte

Espresso with milk and a little milk foam, which is about 1 cm high

Chai Latte Indian spice milk tea

The milk soaked in some cinnamon / cardamom / ginger tastes very strong. I don't like it.

Mocha Mocha

A latte with chocolate sauce

Cappuccino cappuccino

The best choice for drinking milk foam is less milk.

Melbourne coffee is sprinkled with chocolate powder or cinnamon powder on the milk foam

Flat White

In fact, it is a latte for milk foam, which is heavier than the latte.

Babyccino

Chocolate milk with occasional marshmallow (marshmallow)

Decaf decaf

Decaffeinated coffee, but there is still some caffeine in it, it can't be without it at all.

The coffee type of Australian milk is usually Full-cream full fat / Skim low fat / Soymilk (soy milk)

Introduction and nomenclature of various rare coffee varieties