Espresso menus templates

Here in Australia, most cafes are dosing g and yielding g for a double espresso. For an interesting perspective check out the results of this survey James Hoffman published: The State of Espresso in The temperature of the water should also be considered. Therefore, considerate baristas might mix some cooler water into their long blacks so they can be drunk sooner rather than later.

Love it or hate it, the reality is that over time the humble flat white, latte and cappuccino have become more similar than different. Cappuccinos were made with mountainous peaks of dry, meringue-like foam, like a babycino for grownups. It was very easy to get all that fluffy foam and chocolate on your nose, around your mouth, or worst of all, stuck in your moustache your experience may vary. So customers started asking for a simpler coffee than these two.

Plain white coffee, in a cup, without all that frothy nonsense. And thus, the flat white was born. Back in those days, the flat white was literally a milky coffee in a cup with no foam whatsoever and some people still make them like that today. However, as baristas became more skilled at their craft, foam crept back onto flat whites as baristas wanted to balance the cup with a little creaminess and display their mad latte art skills.

The Australians claim to have invented it, and the New Zealanders as usual claim that the Aussies stole another one of their ideas. Sign in. By creating an account you agree to our terms of service.

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