misconceptions and common espresso based drinks
traditional vs industrial
by achillescoffeeroasters.com
recently there has been much misunderstanding when it
comes to what the names of common espresso
based drinks really mean.
if you go to starbucks and order a macchiato you will get one
drink, while if you go to any third wave coffee shop and order a macchiato you
will get something entirely different. these misunderstandings cause your
wonderful barista to make a drink for you that you did not want in the first place! today i would like to clear up some of these misunderstandings and
talking about what some of these drinks traditionally are.
first, let’s start with probably the most
misunderstood drink:
the macchiato.
if you go to starbucks and order a macchiato you are
going to get a large sugary drink with
whipped cream on top. a traditional macchiato is far
from that. in fact, a macchiato is a very small drink consisting of a solo espresso ( single shot ) and a dollop of milk foam on top. the entire beverage is 25-30 ml. espresso macchiato is actually a little dry cappuccino.
however, the standard in most specialty coffee shops in america is
a “wet” macchiato. this means that it consists of steamed milk and microfoam on top, which
allows the consumer to enjoy some beautiful latte
art which the barista expertly pours.
the cortado
when you add just a little more steamed milk to your
espresso than a macchiato, you get a cortado. cortado (from the spanish cortar ) is an espresso "cut" with a small amount of
however, the more standard version of the cortado
you will find is going to have a little bit of microfoam on
it, which allows for some more wonderful latte art. sometimes, people also
refer to the cortado as a gibralter,
because it is often times served in a gibraltar glass.
there are several variations, including cortado condensada or coffee bombon (espresso with condensed milk ) and leche y leche (with condensed milk and cream on top).
flat white vs. cappuccino
if you add just a little bit more milk to your
espresso than a cortado we come to two very controversial drinks : the flat white and the cappuccino. both a flat white and
cappuccino are traditionally served as a 150 - 180 ml beverage. they both have the
same amount of
espresso in them (generally a doppio espresso ), but they differ in the consistency of the
milk poured. a flat white is closer to being a smaller latte than anything
else, which i personally like to call a manly latte. it has steamed milk and
micro foam; however, it has less foam
than a latte would have. the flat white is very popular in new
zealand and australia, and many people expect the same quality here in the us
as they get there. a cappuccino has
much more foam than the flat white has.
a traditional cappuccino* will have one third espresso, one third steamed milk,
and one third foam with each third being about two ounces. seeing as both of
these beverages are quite small, next time you see someone order a 20 oz flat
white you will know it is not true to its nature.
the latte
finally
we come to the latte. there are so many kinds
of lattes ranging from just steamed
milk and espresso, to vanilla lattes, to caramel lattes, to really as
creative of a latte. lattes come in many sizes, but they all share the same
fundamental feature with each other. this feature is that they all have the same amount of micro
foam on them. one way that this can be visualized is a latte has
two fingers of foam widthwise, and a flat white has half a finger of foam.
* : actually, traditional cappuccino have one fifth solo espresso, two fifths steamed milk and two fifths milk foam on top.
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