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The Difference Between a Short Black, Long Black and Macchiato Coffee
As if the world of coffee wasn’t confusing enough, every country has its own individual styles of preparing coffee and espresso and their own ways to order them. If you’re travelling to Australasia, here are some terms you should learn if you plan to stop off for an espresso.
A “short black” is the simplest to learn. It’s just the term used in Australia and New Zealand for the ordinary single-shot espresso.
The “long black” was originally unique to Australasia, but has begun to show up in coffee shops in London and the rest of the UK. A long black is made by putting some hot water in a cup and adding a double shot of espresso. This is similar to the Americano style of coffee, which is watered espresso. But adding the espresso to the water, rather than the other way round, does produce a difference. The long black has a stronger espresso flavour than the Americano, and the long black method preserves the crema, or coffee foam, on top. It is best enjoyed from Australian coffee shops, so when in Sydney make sure you head to a Sydney café for the true long black experience.
A “macchiato” is an espresso with a small amount of milk added. While the amount of milk can vary from shop to shop, an Australasian macchiato usually only involves a single spoonful of frothed milk. If you prefer more milk, you can ask for a “flat white,” which is an equal mix of espresso and steamed milk, or a “cappuccino,” which mixes espresso, steamed milk, and milk froth.
However you like your coffee, be sure to experiment. Part of the fun of travelling is finding local preparations that match your taste!