Espresso Drinks Explained: Histories, Recipes and More…
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Let me know what I missed!
If you want more along these lines, then I'd recommend checking out these two videos:
"How To Make Every Coffee Drink" • How To Make Every Coff...
"All Espresso Drinks Explained: Cappuccino vs Latte vs Flat White and more!" • All Espresso Drinks Ex...
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In America we say latte when we mean cafe latte. Every coffee shop here knows to make a cafe latte when a latte is ordered. I went to Italy a few years ago and first place we walked into with a coffee bar in it I immediately ordered a latte. The guy looked at me funny, shrugged his shoulders and then produced a cup of steamed milk and handed it to me. And so my Italian education began.
You're not the first and definitely won't be the last to do this! 😆
Nice story bro. But this is like venti and large, it doesn't matter. A latte is a cafe latte no one orders latte and expects or really wants steamed milk. Tomato tomAto
I did the exact same thing!
@@abdu2s Except maybe in Italy where they speak Italian?
Same!
0:41 Espresso - 1-2 to 1-3 water
2:24 Ristretto - 1 to 1-1.5 water
3:02 Lungo - 1-3 to 1-6 water
3:29 Espresso Con Panna - Espresso with cream on the top
3:52 Macchiato - 1-1 milk
5:12 Espresso Romano - Espresso with lemon
5:42 Cortado - 1-1 to 1-3 of expresso to steam milk
6:18 Piccolo Latte - smaller latte. espresso 1-2 to 1-3
6:51 Americano - espresso watered down 1-3 to 1-5
7:41 Long Black - watered down but a bit stronger than Americano
8:15 Cappuccino - 1-3 to 1-5 espresso to milk
9:14 Caffe Latte - 1-4 to 1-6 espresso to milk
10:01 Flat White - some strong latte with flat milk
11:03 Caffe Corretto - espresso with booze
11:38 Mocha - espresso with chocolate
13:38 The Red Eye - filtered coffee with a shot of expresso
14:09 The Breve Latte - latte with half and half
14:42 Gibraltar - 1-2 with foal in a glass. Like piccolo latte
Thank you!
If we talk about coffee in south 🇪🇸: cafe del tiempo, carajillo, cafe bonbon.
If we talk about Vietnam: egg yolk coffee :D
@@urszulaczuba7489 you put an egg yolk in the coffee?
@@MataH1, yes (cà phê trứng). It was officially created/popularized in 1947, but existed in homes before. Example: th-cam.com/users/shorts34W9HGfCc04?feature=share
You can also add vanilla extract or some droplets of alcohol to the mixture.
The key is to use Vietnamese robusta brewed with Phin cà phê (nutty profile) and not overdo the sugar.
Btw. Thank you for your work. I really enjoy learning from you :)
@@urszulaczuba7489 I'll try that, thanks!
When James wishes that everyone has a great day, I truly believes that’s what he wants for me
That's just the barista in him
@@Joseph-C this implies that there are other facets
That's something I love about his channel. With a lot of content creators it feels very hollow when they ask for comments, like how the whole "like, subscribe, bell" comment is really just creators fishing for engagement to work the algorithm in their favor. There are a few creators, James inclusive, who don't feel that way. With these creators you can tell they care a lot more. It's usually neicher, more education based channels where the creator cares more about building a sort of community and sharing knowledge. When James asks "what do you think? what might I have not considered ect." it genuinely feels like he wants to know, even though there is no conceivable way for him to see let alone read every comment on every post on every platform.
Yes, me too. And one of these days I’m going to put him saying have a great day in a musical greeting card.
he said he studies neural linguistic programing for his barista competitions . he uses it alot in his videos . smart man he is . seems to work
James is like the David Attenborough of coffee; I could (and sometimes do) listen to him talk about espresso all day long. ☕️🥰
Exactly! I was just going to type this when I saw your comment! It's that soothing, quiet but sure voice.
Agreed
It's the voice iit's calming
I just stumbled across this because I started at Starbucks, was try’s my some latte art but didn’t want to waste a big cup of milk. I found myself the probably the true flat white not what we serve unfortunately… well unless you add more shots I suppose
我也是这么想的！James的讲解真的太棒了，我也很喜欢听他讲有关咖啡的知识。这个视频真是让我更加深入了解Espresso的历史和配方。
Recipes:
0:41 Espresso
2:24 Ristretto
3:02 Lungo
3:29 Espresso Con Panna
3:52 Macchiato
5:12 Espresso Romano
5:42 Cortado
6:18 Piccolo Latte
6:51 Americano
7:41 Long Black
8:15 Cappuccino
9:14 Caffe Latte
10:01 Flat White
11:03 Caffe Corretto
11:38 Mocha
13:38 The Red Eye
14:09 The Breve Latte
14:42 Gibraltar
Thank u, been searching for time stamp
Not all hero's wear capes.
U are a living legend.
You dropped this:👑
@@Nathan-wz5tm lol
@@anonperson5491 not all capes wear heroes
Even as someone who isn’t particularly new to coffee, there’s still some very handy take-aways in here. Especially, as a fan of an old school Italian macchiato, it helps explain why I keep getting drinks in Britain that aren’t at all what I’d expect.
Traditional macchiato often goes by the name “espresso macchiato” here.
@@IsamBitar I asked for macchiato in the Netherlands and got a Latte Macchiato. Massive disappointment - about 400ml of warm milk with a shot of espresso dumped on the top
@@CJBrewification yeah as a Dutchy with 6 years of hospitality experience but no formal education or anything in the field of coffee I was confused by this video. "Where's the macchiato with way too much milk?" I though. It's good to know it's not only the Netherlands though...
@@jobo12345689 The difference is (espresso/caffe) macchiato - "marked" espresso/coffee - vs latte macchiato - "marked" milk. In one, the milk is the little addition, in the other the milk is marked with a tiny bit of coffee.
@@jobo12345689 Germans too seem to use 'macchiato' to mean _latte_ _macchiato_ where the Anglophone world uses it as a shortcut for a _caffè_ _macchiato._
As an italian its very nice to see how many italian words are used to describe these drinks. In Italy we mostly drink:
Caffè (the one you call Espresso in fact we also call It Caffè Espresso)
Caffè macchiato
Caffè corretto
Cappuccino
Latte macchiato (foamy millk with a splash of espresso)
And if you ask for a Latte in Italy you'll get just a Cup of millk 😀
We used to serve steamed milk with almond syrup for the kids.
So in Italy suppose I want a drip coffee instead of espresso, how does one order that?
@@rabidbasher Hi, in Italy's traditional bars you won't find drip coffee. In general you'll find drip coffee only in cities and in very few bars.
Do you use grappa as referenced in the video for Caffè corretto?
@@PaoloFilardi Would they not know what an Americano is, or is that only something that merely sounds Italian and was developed outside of Italy?
In Spain, there is also the Cafe Bombon, essentially espresso over a layer of sweetened condensed milk (1:1 ratio). It was possibly inspired by Southeast Asian condensed milk + strong robusta blend drip coffee drinks like cà phê sữa nóng (Vietnam) or kopi susu (Malaysia/Singapore/Indonesia). Perhaps these would be classified with Affogato as a dessert...
I’ll try this!
I love Vietnamese coffee but it's kind of a PITA to do with the tiny drip brewer. But I have an espresso machine now. Hmmmm. :D
@@arcanum3000 I had to google PITA. Haha - yes, a drop brewer would definitely be a PITA.
True
What about the 'carajillo'😂
You missed the chance to say: “affogato talk about one drink with ice cream and espresso” 🤣 One of my favorite dad-jokes!
That one is going into my arsenal of dad jokes; I can already see people rolling their eyes at it!
@@treyrees9153 My wife does every time! 🤣
There cannoli be one true Italian dad joke
👏👏
Gelato * at least traditionally (:
Hearing James say the word "flex" is an experience
It's like seeing your great grandfather dabbing
This made me laugh thank you
When living in Spain we used to drink "café con hielo" quite a lot. Basically an espresso type short black coffee, served with a rocks glass filled with ice cubes on the side. The idea being that you'd add sugar to the hot drink if you'd like, then pour the hot drink over the ice cubes. A wonderful drink on a hot day. The way Spanish coffee is often roasted incredibly dark it could really use the watering down too.
The Spanish tradition of roasting coffee incredibly dark after spraying it with sugary water ("torrefacto") is something I'd love to see a video on btw. From what I gather it started when there was a shortage of coffee, but stuck around until now.
I saw torrefacto roasted beans once and I was so confused! The black residue on the bean surface didn't look like oil and I even thought that the beans were dripped into instant coffee (that would be just tiny bit more gross than spraying them with sugary water). Thanks for clarifying this year-old mystery to me 😄
Thanks for the torrefacto explanation! I lived in Spain for 3 years and always saw the "torrefacto" coffee, but never knew what it meant!
My favourite drink when I go to Spain is a “Cafe con leche” which literally translates to Coffee with milk it’s a strong espresso with Semi skinned UHT milk. It’s an amazing simple drink that I’ve tried to replicate in England many times but I can never get proper Torrefacto beans
I'm from Bolivia and wy call it Torrado and it's done in that way by comercial coffee industries to hide the bad beans mixed with the good ones because they just gather all types of coffee beans, and that way of practically burn the coffee with the sugar it's said to be one of the reasons of cancer as an ealness that produces consuming coffee. Not at all coffee for an specialty coffee shop. The tipe of thing Starbucks does, I don't know if it's torrefacto, but I've seen it toasted really black.
In the Canary Islands we have a coffee drink called "Barraquito". It's normally served in a small tall glass and it has 4 different layers (from the bottom): condensed milk, licor 43, a shot or double shot of espresso and frothed milk. It all topped with cinnamon and lemon peel. You could call it the sweet Spanish son of the corretto! Worth trying it even with a different liqueur or no liqueur at all!
Cafe Cubano! An espresso sweetened with sugar, in a unique way. There are a bunch of ways to make it. The way I was taught was to add the sugar to the espresso in the portafilter. I had a Cuban regular who would only order them when I was working. It was the highest compliment :D
Add the sugar before or after tamping?
@@brianhawthorne7603 after then tamp again
My cafe sells Cuban latte. They put a little cinnamon on the espresso in the portafilter then add brown sugar to the latte.
I think this is called a cafecito in Miami
Would love to see you do a piece (maybe you have an I haven't found it yet) on small sweet "national" coffees like the Turkish, Greek, and Cuban coffees.
Yes! I need James to explain if Turkish coffee is just ‘we can’t be bothered to get the coffee out of the grounds’ or is there more to it? Turkish coffee is standard in my country and what you are required to offer any workmen who enter your home for more than 3 minutes. Don’t worry: if you forget to offer, they will remind you
Yep. I grew up with Lebanese friends and started drinking their coffee very early on lol
@@sarahrosen4985 Merhaba Sarah. I went to Turkey and had a lot of Turkish coffee. Even had my grounds read (like reading tea leaves) I also had dinner at a very expensive restaurant (Like millionaire level dining - I was not paying :) and they had advertised having one of like a dozen guys in the country that made a very specific type of coffee. Any idea what that's called?
Yes! Throw Vietnamese 'phin' brewed coffee into the mix too!
One of my favorite coffees is Cafe Cubano. Went to Miami a coffee lover, came back addicted to sweetened delicious crack in a tiny cup. We were only there a single weekend
There is a story about a French guy named Rafael going to the same coffee shop in Moscow in the 1990s. Allegedly, he was bored with the options and he would ask the baristas to prepare something special for him. So, they would take a shot of espresso, some milk, single cream and vanilla sugar and presented it to him. Other guests were so intrigues, so they started ordering it. The word spread and now every coffee shop can offer you this drink - Raf (short for Rafael lol). It is obviously very sweet and is often offered in a variety pf flavours (they substitute vanilla sugar with a plethora of syrups of your choice)
Wow, it's really interesting to hear about the history of the Raf drink! It's amazing how one person's experimentation can lead to a popular menu item. Thanks for sharing your knowledge on this topic!
Hi James. Italian fan here. Just a little correction: caffe latte is actually super popular in Italy. It's the bog standard breakfast drink for many people, the simplest, opposite of fancy you can get. But you described it perfectly ;-)
Early on at Blue Bottle (and a few other places in the Bay Area) the Gibraltar was a barista-to-barista drink in which the barista leaving shift would make one for the barista coming on to knock back before getting on bar.
thats the most bay area thing I've ever heard
This is so cool I can’t wait to try this!
That's pretty nice and a good way to start your shift.
This sounds like a Hayes valley garage days.
Blue Bottle did offer a (cortado in a) Gibraltar (glass) as their sit down cafes opened, possibly even when James (Freeman) only had the Linden Street kiosk and the Ferry Building Farmers Market cart. But Jeremy or Gabe seemed to have originated the name/odd-sized glass at Ritual (adding it to their chalkboard) prior to Blue Bottle offering it “off menu.” Either way (origin stories are often disputed; the “someone ordered the wrong size glass” explanation has been attributed to BB but I kinda recall Gabe telling me the same story) it started as SF’s version of a cortado around 2005/6.
Here in Thailand we've also got a "dirty coffee"
Dirty coffee is cold milk or cold milk and cream with a hot shot of dark espresso or ristretto poured over it. Served in a clear glass, the end result appears as an exquisitely messy coffee-milk art that has earned its "dirty" name.
We have it in some cafes in Malaysia too. I really like it.
Ooh, I invented this in my apartment a couple months after getting my first espresso machine, glad to hear its something enjoyed as an actual thing XD
Oh yea dirty coffee is nice
Maybe you've talked about this before, but in Vienna there are a whole bunch of Vienna-specific coffee variations that might be interesting to look into
Or maybe just let them stay where they belong 😉
In Greece, there are two very common espresso drinks: "freddo espresso" and "freddo cappuccino", great for hot summer days. Freddo espresso is a double dose espresso, in which you add ice (if sugar is desired, you put it when the coffee is hot) and you foam it with an electric shaker. Freddo cappuccino is made similarly, plus the milk.
For freddo cappuccino, most greek coffee shops let the cold milk in the electric shaker to thicken up and then pour it over the double espresso with ice so it sits on top. then it is up to you if you want to mix it up or leave them seperated
Thsts just a frappucinno lol
@@--..__ Not really. a frappuchino blends all the ingredients prior to serving. A fredo cappuchio is served in such a way as to show three distinct layers: top layer is the frothed milk, middle layer is the frothed part of the espresso, bottom layer is the liquid part of the espresso. Google images to see difference. Happy drinking!
The casual explanation of baristas “flexing” with latte art made me laugh out loud.
One of my favorites is the "Cappuccino Freddo" from Greece. It's espresso over ice covered in milk that's been cold foamed with ice using a milk shake maker (basically an electric powered swizzle stick).
It's really an all around better version of an iced latte because you get the cold of an iced latte with the texture of a hot latte along with some really enjoyable layering.
I second this. Always a go-to when I visit Greece during the summer :)
We got these to take on the ferry from mainland Greece to Corfu. They're so nice.
Fredo espresso is the best
Yes! They look beautiful too with a smooth gradation from white to coffee brown.
As an Aussie, I can tell you there are many things we argue with the Kiwis about over whether we made them or they did. Including lots of food things. I didn't know that the Flat White was one of them though! (nor did I know the Long Black was Australian too)
Remember when restaurants (outside Melbourne) didn't understand when you asked for "espresso" so you had to say "short black" instead? Nowadays we've gone straight past "espresso" and we're all super cool so we just ask for "a double shot" or "a lite soy latte with extra shot" or a "triple shot mango mocha-frappucino with extra cream and hundreds and thousands, no sugar"... (and in Australia "extra cream" always means extra whipped cream).
Australia and NZ are among the few places in the world where a guest at your house assesses whether you are too busy on the barbie, and asserts "I'm just going to put the kettle on, orright?" then starts digging through your kitchen for all your tea making stuff.
You know in China, flat white is called 澳白. 澳 is short of 澳大利亚 (Australia) and 白 is（white). So....I guess Aussies won this round in China....lol.
I tell that story to my customers a lot, being a Chinese in Australia working in Cafe....lol
@@RickMa Does 澳 by itself mean "deep harbour" but now it's ONLY used to mean Australia? Or can it still mean harbour in a different context?
@@gospelofrye6881 it's a context thing.
I knew long black was an aussie thing but didn't know the flat white had spread through Europe
I just tried Vietnamese coffee for the first time and I absolutely loved it! The rich, bold flavor and the smooth, creamy texture were absolutely delicious. I particularly enjoyed the way the sweetened condensed milk balanced out the bitterness of the coffee. I will definitely be making this a regular part of my coffee routine from now on!
"You do you" is the nicest way of saying "don't do that ever"
Could be. Or maybe, there is no one prescribed way of doing it. I make my own mochas at home for 10+ years. Most coffee shops disappoint, because I like it my way. By looking at other comments this is probably true for other drinks too: when we order a drink we expect one thing but taste something else. At least with mocha I can keep my expectations low, and seek an element of surprise if I ever order one from a shop.
It’s middle class english-ese.
My favourite example is: “I beg your pardon?!”
Which translates as “the fuck you you just say you little fuck?!”
@@ehtikhet hahahahahaha definitely yeah. If he was at maximum fury about someone wanting whipped cream, he'd say "let's agree to disagree'
James - in University in Italy we used to make the “caffè dello studente” (student’s coffe).
This coffe was a classic moka (the one with the Bialetti machine, not the one with chocolate in your video) but instead of water we were using a previously brewed moka!
I don’t recall the taste and I am not willing to try it now but I remember pulling all-nighter on the books easily with that drink!
Sounds crazy and gives me moka related ideas
holy shit!
yeah, this is a thing. i tried it under the guidance of an Italian friend and i was fucking wired.
Sounds intense!
holy shit
As a New Zealander from Wellington (the home of NZ coffee!) going to cafes in my youth, I remember Flat Whites became a big thing in the early 90's. At the time NZ was transitioning from a 70's "Coffee Lounge" culture where the only options were black of white filtered coffee, to italian names like espresso, cappuccino, macchiato etc. It was overwhelming for some people, so the flat white was invented as a no nonsense option of "just milk and coffee like you are used to and none of that funny Italian stuff".
I remember they came in a smaller glass cup, rather than a larger ceramic coffee cup. It used to be a single shot of espresso, with steamed but not foamed milk. Baristas would even use a spoon when pouring the milk to make sure no foam got to the cup. Because of the small glass, the ratio of espresso to milk was a lot greater than a normal latte or cappuccino. Also capuccinos back then were nuts. At least 1/4 of the cup was foam.
l can’t say where the “caffellatte” has been invented, but l know that it was (and l believe still is) a very common “thing”, especially for children, in the italian homes. l’m 61, but my grandmother’s generation considered caffellatte an usual, common warm beverage in which you would dip cookies and/or bread with butter as a form for breakfast and “merenda”.
The fact that it is so common at home makes me believe that this is the reason why a very few italians would order it at a bar/coffee shop, you just don’t feel the desire of a caffellatte but you probably want something more fancy, like a cappuccino that is difficult to make back home.
I have ordered caffelatte several times in bar or other places, mostly as a breakfast thing with a croissant or similar. I never felt weird about it nor received weird look. Not sure about the history either, but at the right times I would say it is pretty normal nowadays. Good if you want a more substantial drink for breakfast as cappuccino is pretty small for me.
@@bracco23 Of course, caffellatte is not unknown in italian bars/coffeeshops and nobody would be surprised when it is ordered but it is less common than other coffee based beverages.
Totally this.
Caffelatte is the first form of coffee you drink as a growing kid when you reach, I don't know, high school years maybe. It's only for breakfast: a bowl of warm milk with a splash of coffee in it. And it's only home, you wouldn't order that at the bar (where you'd order instead a latte macchiato).
So true. My mother made this for us as kids, for breakfast. She called it latte e caffe. It was much more warm milk, and much less coffee, but we also were quite young, around 10 years old when we started drinking it. In the later years it became caffelatte to the populous, but I still simile today at her wonderful spin on it.
I have the same experience with café au lait in France.
In Switzerland there are two more common coffee:
Café mélange: A lungo with whipped cream on top
Café crème: A lungo with a shot of cold cream, instead of milk
To add to this, in switzerland you always see two grinders. One for espresso and one for café crème and for café crème they use different beans which are roasted a bit lighter. I wonder if inother countries they do this too
Yeah, café creme seems to be traditional swiss coffee
Traditionally in the cafes they would always give you the cafe creme (lungo) black with a little pottle of kaffeerahm or 15% fat content coffee cream on the side.
My grandfather always ordered a renversé at cafés when we would be out. Do you know what that is?
@@matthiasbonjour9734 In the French part of Switzerland they order a Renversé while in the German part you order a "Schale". This is a "Milchkaffee". That is, milk with coffee. So, the setup of the coffee is reversed (renverse). More hot milk than coffee and the milk is not steamed (no foam or bubbles).
By the way, so did my grandfather as well, drinking Schale. I guess, coffee was to expensive in early days and so just put a lot more milk into the cup, and sometimes even dipped dry bread
I hope you can do an episode on South east Asian style coffees, brewed in a coffee sock with sugar, condensed milk and evaporated milk! Will be so interesting to see your take on something I grew up with!
I normally take kopi di lo siew dai
For me there is one drink missing, that is particularly popular here in Germany, while also frowned upon in specialty coffee shops: **The Latte Macchiato**.
It is generally a cappuccino in a glass with more milk and no latte art.
In order to make it you steam the milk and try to produce a good amount of foam, then you would pour the milk in a glass of 300 to 400ml size and pour one espresso through the foam in a dot as small as possible. This technique creates three separate layers (milk, coffee, foam) that look great through the glass.
Coffee connoisseurs despise it since there is so much milk that the taste of coffee kinda vanishes and the milk is too foamy.
Did you leave it out for that reason? Or is it just not common in Britain?
I work in a nice coffee shop, where my boss is keen on producing great quality, so she is not a fan of the drink. But about half of the drinks, we sell are Latte Macchiato, so we offer it anyway.
Do people in the rest of the world drink that?
Otherwise great rundown of all the important espresso drinks. And a great video as always.
I'm realizing how many of these drinks are essentially the same to me when I go to cafes. The problem is in fact that many of them are the same, but baristas want to practice their latte art on everything, which is unnecessary, or the other problem is that consumers are just ignorant or arrogant. I was always a fan of the Latte Macchiato. It's perfectly basic, and you have to sell what's popular too.
I went to a coffee shop in California that was owned by an Italian man from Italy. He makes Latte Macchiato as one of his best sellers. I tried it and loved it! I could not find it elsewhere and when I ask other baristas in California to make it, they look at me with confusion.
I'm an "atypical" Italian, in that I'm not very caffeine tolerant, and my favorite drink is the latte macchiato. I usually treat it as a dessert more than a drink, though :)
I'm pretty sure I had this in Germany but further bastardised with cream and caramel on top.
This! It’s my dad’s favorite drink, and this is also the way they teach us at Starbucks how to make a macchiato, I was so confused when he was describing a macchiato. Thank you for addressing it and that it’s actually called a Latte Macchiato
The funny thing about the Cappuccino is that, having worked in multiple restaurants and cafes, I hear the 1:1:1 ratio recipe constantly quoted as the ideal, but nobody ever actually makes the drink to that ratio.
In Melbourne we have the "Magic" it's a double ristretto with a bit of milk. Similar to the amount of milk in a 3/4 latte
represent
Was gonna mention this
Well la de da... Here in Adelaide we've got this thing called the blend 43. You've got to go to the light industrial part of town to get it though!
Never clicked a video so fast, I’m ready to impress nobody with these new skills
Our Cuban version is sweet, we call it Cafecito(Shot)/Colada(Multiple Shots in a Serving Cup) shots are served in 1oz Paper Thimble Portion Cups-2oz use the Stove Top Pot, We Typically use Bustelo, Pilon, or La Llave but any Espresso will work, and depending on the size of the Pot, you add the suggested amount of Sugar to the Prep Pouring Glass, Which could be 5-6 teaspoons to 10-12 for larger pots, when the 1st press percolates up (The Thicker Stronger Portion) you pour about 1 or 2 teaspoons into the Glass that has the Sugar and mix with a metal spoon till you have a thick grainy/ or completely smooth caramel consistency, You then add the rest of the Pot when it finishes to the Sugar Cream you mixed and stir for that sugary foam on top or set aside that sugar cream serve 1 teaspoon of that mix per Espresso shot and stir which gets you the same sugary foam on top
There was a trend in Melbourne (Australia) of offering a drink called a "magic". Not all cafes in the city were doing this. It's basically 2 ristretto shots and 3/4 of a glass (small latte glass?) of milk. Beyond that, I don't know much more about it....and its been a long time since I've worked in the city (thanks covid). My local knew whenever my coworkers and I walked in that we wanted 4 magics. Strangely, I've never really seen it on the menu at any suburban Melbourne cafes.
Strangely enough, I could get a Magic in Frankston. I had a hard time getting a piccolo and told me it was a magic in this end of town. 😆
As far as I know it was a sign of a good coffee shop in Melbourne if they knew how to make a magic as it was never ever to be written on a menu. I would love to know the history behind it.
yeah magics are almost never written on the menu. The only place I can think of that actively will promote that they have a magic on the menu is 7eleven which occasionally has it, otherwise I've never seen it written on a menu
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James with the non-stop teasing of future videos. Looking forward to the HG-2 grinder and the Morning machine.
Can still remember when James was lamenting that the HG-1 was $1000, and now he will feature the HG-2.
I’ve always thought that one of the tricky parts of espresso coffee are the drink names. They generally make sense, but I feel that a lot of people are intimidated by how you sort of have to know the entire etymology to get a sense for what will be in the cup. This is especially true given how each country does things differently.
Add to that corporate renaming and unique drinks from independent shops and it all gets a bit confusing. This video’s a real help, I can now show it to family members so that they stop getting mad because they order the wrong thing haha.
I agree, it's very intimidating if you're somewhere new and in a long line of impatient people who are in a hurry.
I don't know, I just ordered nothing but cappuccinos for over 20 years and it worked out OK...
@@spamcan9208 vv
Yup, especially the person who saying it is World Barista Champion, everybody will believe it.
Agreed, working at a starbucks and having to know all the different names of other coffee companies was the hardest about working there (still a pretty laid back job), my coworkers however looked at me crosseyed when I said the caramel macchiato was just a vanilla latte with caramel on top and the espresso on top.
My location had tons and tons of travelers so when they would order something in the traditional name I would basically step up excitedly proclaiming "Hey I know what that is!!!" lol.
James you’re the king 👑 of coffee for knowledge - luv your videos ... my number one is “your” take on the Brad ad! Seriously tho your knowledge is the best - keep it coming ☕️
One of my favourite orders in California is the One-and-One.
It’s typically served by a barista to another barista in order for the barista not behind the bar to taste the espresso with and without milk. So it acts as a quality control tool as well as a chance to taste two different beverages with one shot.
It’s a single shot of espresso alongside a single macchiato.
Usually the servicing barista will use a splitter on the portafilter to extract a double espresso directly into each demitasse, divided evenly. Then one of the shots is finished as a single macchiato.
oh, I like this. I might try ordering this as a first drink at new cafes to decide whether I want drinks with more or less milk going forward.
James - am always excited to hear your take on all things coffee related. At some point I’d like to hear your observations on Australia’s influence on espresso culture…they seem to be everywhere on YT and present some very interesting educational content. A sincere thanks for your posts and the work that goes into them.
A common drink amongst Latin Americans and Caribbean islanders is a café con leche. It’s very close to a cortado or a flat white, but can sometimes be a bit of espresso and a lot of milk. In South Florida homes it is commonly made by brewing with a Moka pot and then heating some milk.
Also evaporated milk is used, it's delicious.
If you're in Canada cafe au lait or latte coffee is the closest you might find. It's not bad just a lot of coffee. If you find somewhere you like the actual coffee the milk ratio can always be asked to be adjusted the hard part is finding the right coffee flavor you like
Dear James: I am a new subscriber who lives in the semi rural US. We used to have a Starbucks but it closed in 2008 and has not returned. With the restaurant closings caused by the pandemic if I want good coffee I need to make it myself at home. Finding your channel says whatever the TH-cam algorithm is doing, it's getting some things right in my case because I am working my way through your channel and plan on a bout of serious shopping when done. This is my first reason to say "thank you". The second has to do with, well, you, actually, as a presenter and especially your emphasis on being a "good human". The US has changed since I first came here from Ireland in the late 1980s. Certainly since 2016, over here, we are in serious need of what we might call "Good Human Advocacy" - especially dusted with a light coating of humour as it is in your channel. Again, my thanks.
Speaking of Good Human Advocacy, some advice with respect to online shopping for coffee that's good and sourced via aforementioned Good Humans would be greatly appreciated. Gaby
Hi. In Chile there's a weird type of cortado where you have 3 parts, one third is an espresso, another third is steamed milk and a third of foam from the milk. It's beautiful because it is served on a transparent glass and you can see the 3 parts of the coffee, but I don't really think is very ood because of the foam.
I think i've seen those and the foam is -we could say- macro foam lmao.
Good looking drink tho.
Macrofoam is all froth, no milk. Amazing but with coffee…. eughh what a waste.
wena choro
Sounds like it would be a small cappuccino. It follows the rule of thirds, afterall.
Ermano la wea mala
Today I finally made a good espresso on my lelit, since I leaned from James’s videos, James if you see this, thank you!
Which Lelit are you using? What did you change regarding your technique to get you better results? 😉
@@daniels.7266 I'm using the Lelit Anna with a Kinu Phoenix. I thought I was doing all the steps but I wasn't getting any consistency until I started using a needle to fluff up the coffee before distributing and tamping. Now results are much better... but I wasn't getting the coffee I wanted still. Honestly I'm still not having much success with medium to light roasted specialty coffee. Yesterday I bought a darker roast and this morning I finally got the coffee I had been chasing since falling in love with coffee in Italy.... I guess that's why I bought a Lelit. Hope that answers your question.
@@bataddei Thanks for the detailed reply. I’m looking at buying the Anna right now, hence my questions. And since I’m also rather into dark to medium dark roasts it seems like a good fit then haha.
@@daniels.7266 My budget was quite tight but if I would do it again I would go for the Lelit Mara X one of the reasons is to get the 58mm group head and better quality baskets. However my biggest mistake was the hand grinder. I really actually enjoy grinding by hand but I find dialling in espresso quite wasteful and the results inconsistent... and I got a good one. Might be just me. If you are like me and budgets are tight it wasn't a bad choice at all and you can get good espresso.
@@daniels.7266 Before you purchase the Lelit Anna, reflect that the 57mm portafilter will be a plague and a curse for as long as you own it. Been there, done that; I speak from experience. A terrible design choice on an otherwise competent little machine.
Very late to this but in Mexico and Spain there's a drink called a Carajillo, which is a shot of espresso mixed with a shot of alcohol (typically Licor 43, but sometimes rum or even mezcal) in a 1 to 1 ratio, iced and with a little sugar.
It's typically drank in the afternoon after a large meal to help digestion and it's delicious.
A bit late to the party but there's this one Viennese coffee called Einspänner where the closest thing might be the Espresso con panna but maybe a slight bit more fancy and voluptuous on the whipped cream front, but I think it definitely warrants its own discussion especially considering the fact that its history and explanation is pretty funny, essentially the name has to do with a horse carriage and comes from the drivers of said horse carriages preferring this drink because of the thick cream layer on top keeping the coffee warmer for long making them able to drink it on their breaks while it was still hot
Hi James, as a barista is Australia you have to add the “magic”! Classically a double ristretto in a 160ml cup giving the “magic” ratio. A must try!
the good old dub ris! only way to drink it!
Australias attempt at creating a Flat White which definitely comes from New Zealand ;)
The name flat white comes from Australia, the modern drink that we know as a flat white however was invented in Auckland.
When you talked about ordering a “cafe” in Italy it took me back to when I visited a coffee shop in Lucca in Tuscany. It was called “Caffe Di Simmo” and had been opened in 1880, sadly it closed around 2014/2015 but the espresso I had there still to this day is the best i’ve ever had(and I drink a lot of coffee)! It had an “espresso bar” where it was only 1 euro for an espresso if you stood at the bar and you could watch the barista make the drinks etc. Amazing place!
I had a great expresso in Lucca. The cup was like a thimble. The Italian man next to me tossed his back in one!
"only one euro", idk why I find it so funny. That's pretty much the standard price everywhere, except in overly tourist locations I guess.
@@StGeorgedragonhunter Yeah isn't it regulated by the government? Coffee is way too expensive in the U.S.
That's terribly sad. Lucca must have had two coffee companies, then, as Bei & Nannini are also Lucca based. Indidn't realize Di Simmo was Lucchese. I used to live in Lucca myself back in the early 2000s.
James! I just want to thank you for continuing to learn and make better and better coffee videos.
I went back to some older videos you had made and was shocked at how much you've advanced in your video productions and presentations!
Good stuff!
Cheers
Just found the channel, this guy knows way too much about coffee, and I love it.
I watched a single video back in October and had never had a coffee before. Now I buy local beans and grind them myself to make delicious espresso......
Say goodbye to the next 50 hours of your TH-cam watching, and expect to start buying grinders worth more than your first car.
My take-away from this video: These days, the name of the drink will give you a rough estimate of what you will get, however, many of the drinks overlap heavily...
I was expecting the Latte Macchiato. It's popular here in The Netherlands, and I like making it at home for guests who like milky drinks because it's fun to pour espresso with a tiny little tin and the layering effect is nice to look at.
Missing the italian Marocchino, an espresso poured in a cup that has some nutella spread on the sides
One of the most popular cafe drinks in germany/switzerland is the "cafe crema" or "Schümli", a filter strength coffee pulled on an espresso machine
yeah, although crema varies a lot in the places i worked at. none of them changed grind settings for example for the crema. it's mostly just a more or less untamped double shot they run until the cup is full. i had my best results with some pre infusion and not tamping, but flattening the coffee in the basket without putting to much pressure on it. otherwise it seemed consistent flow rates for a crema would mostly be impossible. i usually aimed at the coffee being done from 35 to 45 sec.
worked in one place where a crema was made by letting a double espresso run for a whole minute, that was pretty disgusting. totally tasted like ashtray, but of course all the customers who ordered it laced it up with sugar and milk.
And the café fertig, café flambé, café renversé. Is there more?
That sounds like a recipe for heavy overextraction. Or is it brewed with coarse Ground coffee to avoid overextraction?
My favorite coffee drink name in Brazil is the Pingado, or “dropped”, which is basically coffee with a drop of milk, or milk with a drop of coffee, no one really agrees
Where I was in Italy, you could have a "caffè macchiato", an espresso with a spot of milk, or a "latte macchiato" - milk with a spot of coffee. I guess much the same idea.
eu raramente vejo isso por aqui. Felizmente, pq nao curto
Famoso pingado de boteco com café pronto pré adoçado e banho maria pra deixar tudo pelando. Instituição nacional.
The famous "cura ressaca" (Hungover medicine??). kkkkkk
@lucantz kkkkkk
I just recently got an espresso machine and so I am a little late to finding these awesome videos. I love the way that you explain all of the drinks here and in the few videos I have seen, I also noticed how accepting you are of all the definitions that are out there. It's lovely to see that you are simply here to teach and not to bash people's opinions or even influence what a specific drink or style of a drink is. Thank you and I look forward to enjoying your content.
Something I like about the Red Eye is that you can (sometimes) combine different roast levels of coffee without under/overextracting either. For example, I love putting a chocolatey dark-roast espresso in a fruity/acidic light roasted filter coffee. Tastes awesome when done well, and really lights a fire under your butt.
In Melbourne Australia we have a “magic” coffee which is a double ristretto with 3/4 silky milk
And magic it is 🙌
Thank you Melbourne :)
Definitely my most favourite style over here in Perth
apparently the guys who invented the magic were just making flat whites and calling them 'magics'. It caught on and spread quickly and became quite trendy. Then came the variants. Customers in Australia were quite creative with their orders at times...1/2 full latte for instance, which is basically a piccolo...?! As a barista working in a multi cultural city in Europe now it's a constant battle between what we offer on our menu and what the customer expects. A guy from Copenhagen ordered a macchiatto the other day but actually wants what we (and James here) calls the Flat White. The verdicts out on Cortado and Macchiatto. Here in France we have a Noisette and I'm convinced if you ask 100 people what it is you'll get 37 different answers. I dream of smaller menus!!! It's important that the customer gets what they want but I'd prefer to offer less and get it right.
I’ve seen quite a few cafes diagramming their drink compositions
Was waiting for this to come up in the video, but a little too hopeful! My favourite!
Valencia - Café BonBon. Shot of espresso - Dash of condensed milk. Oh my god.
Yes, this is a thing, glad you mentioned it.
I mean with torrefacto we better drop a good dash of sweetness and milkiness hahahah. Viva el café Bombón,
I love the cafe bonbon!
Good memories
I miss this drink!
Hello! In Russia they serve Рaф(cyrillic, from Rafael, if you say "rough", this will be exactly the pronunciation of the word). It's similar to latte but the ingredients' re bit different: espresso+cream+sugar+vanilla sugar, whipped all together. There was a guy named Rafael who was not satisfied with kinds of coffee served in a restaurant. The barista started experimenting to find smth original for Raf and got coffee tasted like melted ice cream (but served hot). Choosy Rafael accepted this variant and other guests began ordering the "coffee as for Raf".
Customer expectations versus differing menu offerings really does make for a bit of a powder keg. Some cafes I've been in have schematics of their drinks on the walls to try and eliminate some of the confusion. In my experience, it only adds to it.
I'm from Melbourne, and down here two coffee drinks that I often order / have friends who regularly order which wasn't in the video are:
a dirty chai (a chai latte with a shot of coffee, very similar to the mocha, just with chai instead) and the magic (I've seen some others mention it) which is a double ristretto with a small splash of steamed milk. Loved the roundup of coffees though!
Wanted to know James whether you’d heard of the “Magic” which is a coffee from Melbourne. It’s a double ristretto shot with a ¾ flat white.
Weird that he didn't mention it because they became pretty popular recently. We used to serve them regularly in Ireland 👍
Yeah I live south of Melbourne and heard a few people ordering them. I thought I’d give one a go. Definitely wasn’t for me, because of the low grams out the coffee tastes very diluted. I’m interested in trying a magic in a piccolo latte glass though and seeing how this tastes.
what do you mean with 3/4 flat white?
Sounds like a bit of faff tbh
Aren’t most flat whites served with double ristretto? So is it just 3/4 full?
Thank you so much James for instructing and for constantly educating us. I always enjoy your videos.
Thanks to your videos I've been able to vastly improve the drinks where I work, we weren't given any training, and any instructions we were told to follow resulted in pretty awful concoctions. Thanks to you I've been able to serve vastly improved drinks and even dabble in my first attempts at art. I appreciate you having made these videos, you've really helped a little cafe out!
Cortado and cappuccino are the most frustrating drinks to order in the US (and my drinks of choice) ... Can't tell you how many times I've been handed basically a latte 🤦🏼♀️
Yes. Going into a coffee shop and seeing "Small Medium Large" next to Cappuccino on the menu is infuriating.
Totally!! I always try and specific the size. For a cortado I say 4 ounces and for capp 8. Might make the barista mad but whatever 😂
Depending on the type of coffee shop, experience can vary, but in many modern US coffee shops, baristas are essentially bartenders. We can make what you want off menu as long as we have the ingredients. you just need to tell us. And that's especially doable with espresso and milk. If the menu doesn't have ounce sizes on it, you can ask for "2 shots of espresso with 4 ounces of milk." Ounces are actually convenient because 2 shots of espresso is usually right around 2 ounces, so from there, a cortado can be 2-4 ounces of milk depending on your strength preference. And many baristas understand the terms "dry" (more foam) and "wet" (no foam, all steamed milk.)
I always order "espresso with a drop of milk". When they ask how much milk I indicate about 3-4 mm with my thumb and finger. That will reliably give me a cortado-like result.
Went to visit my sister recently in miami, i went to 8 different coffee shops. Not one, managed to do coffee justice. Missed my espresso machine the entire time i was there.
Cuban Colada - several very strong espresso shots, typically with an obscene amount of sugar. It usually comes in a styrofoam cup and a bunch of tiny disposable pill cups so that you can pour "shots" for your friends/coworkers to share it.
I had a "Cubano" recently and it was delightful.
Also the Cuban Cortadito
Thank you for this quick history/review of various styles. I've never heard of most of these, and it was quite entertaining and educational.
Hello James! Nice video and really informative! There's a type of drink in Chinese specialty cafés trending from around 5 years ago called "dirty". It is basically cold milk with espresso on top(or most of the case we adopt the modern way making double ristretto around 36ml). Because the distance of the spout and milk surface, and the flow ratio is relatively low, the coffee will sit on the milk, revealing nice crema and will slowing diving in along the cup edge, and hence it will look "dirty" on the side. The drink is quite pleasant to drink, with each taste different in coffee intensity, sweetness of the milk, and temperature of the drink. If you ever come to China (i.e Shanghai), you must try it :)
that's so cool! in north america i've heard that called an "Undertow".
In Barcelona, and Catalunya in general, we have the “trifàsic” (literally three phases) which consists of a layer of condensed milk, an espresso and some Irish cream (a.k.a. Bailey’s).
That sounds so good
That does sound good
I want that. XD
Now we’re talking!
I'm from València, but I didn't know that. I'm going to try Next time I visit Catalunya. Thanks for the information.
In Australia we don’t really do ristretto shots anymore, even in flat whites! Speciality coffee has changed us since the days of dark roasts.
This is very comprehensive. I've always been confused with the names and as a result hesitant to try out espresso drinks. This detailed breakdown is easy to understand, and I was able to narrow down the drinks that would fit my taste to try out. Thank you very much!
Excellent description of the different coffees and also how each one may vary. Thanks!
Mocha: the dark chocolate of espresso beverages. The perfect marriage of sweetness and bitterness. Looked down by espresso enthusiasts, too complicated for average Joe. My daily drug. Seriously though, there is a variation called Mexican Mocha that uses spicy Mexican chocolate that gives that hot finish. None of the other drinks offered pepper or similar spicy bite, so I found that interesting and unique in the realm of espresso drinks.
Concerning Starbucks macchiato, the official recipe also dictates that the shots go in after the steamed milk so it's marked in an inverted way compared to the original.
So a latte mac?
I’m a barista, and where I work the macchiato is more like a mini cappuccino, with more foam than milk. Our cappuccino is also made different I guess in that we use a spoon to scoop up foam and place that on top then pour a bit of milk through, so there’s supposed to be more foam than milk ☕️ As far as flat white goes it’s really just a cortado with milk “all the way up” rather than 3/4 of the way up the glass 🤷🏼♀️ We do serve the “red eye”, but as it’s not a common drink here and I’m in Norway we’ve named it “Thors Hammer” 😆
i really appreciate you and your presentation style. Thank-you so much for making coffee accessible to busy professionals.
In Russia we have "Raf" coffee. It kinda has even fluffier milk texture and even bigger milk ratio than in a latte and on top of that the milk is steamed with vanilla/lavender/orange/etc syrop. So it has really mild texture with a hint of those extra flavours.
Hey, Raf made of cream instead of milk
Yes! I've heard that the origin was that a frequent customer named Raf (pronounced like ruff) would get this drink in one coffee shop
Yeah, I was actually curious whether Raf made its way anywhere outside Russia, because here it's extremely popular these days. From the video, though, it sounds like it's akin to the American version with the half and half? Not sure, but citrus Raf (espresso + 10% cream + orange syrup or orange twist) is quite a tasty (albeit sweet) drink.
There's also a particular version called "Raf halva", which, as the name suggests, is espresso + 10% cream steamed with powdered sunflower halva. It gets it even oozier this way)
Classic Raf differs from Latte in 2 ways: steamed cream (or in same cases it's mixture with milk) is used and cream must be steamed with good amount if sugar and vanilla syrop. So it is sweet, fatty and weak.
all sounds pretty good to me, so if you're Russian in Amsterdam go and explain to coffee bars what it is. Probably as strong coffee addicts, we will want it stronger than the russian / or american style (who dump loads of sugary sweet syrup in a a weak latte). I think Euro- styles Raf would be a sort of creamy fluffy Flat white plus extra flavour. Yumm, I cant wait !
The modern cappuccino has become just a latte with chocolate / cocoa on top, sometimes blended in at half pour, at least here in Australia. Also, the Magic is a double ristretto with a lower ratio of coffee to milk, and was popularised in Melbourne.
Yep the magic is my goto drink in specialty coffee shops. 3/4 flat white with a double ristretto. However I find many places don’t do it right they often just do a regular espresso shot in the smaller cup
Interesting. Good to know that the Magic is actually kind of an established recipe. I occasionally encounter this drink in specialty coffee shops in Syd but didn't know much about it at all.
@@zilinc it is but I’ve found it difficult to find outside of Melbourne. Even in Melbourne some places haven’t heard of it before. To not be too much of a hassle I’m always prepared to get a flat white instead
Very true, as a poor student I grabbed an Australian cappuccino for a late night and was taken aback at how weak it was, you should have seen the look on their face when o asked for cinnamon on top too haha minimum double shots in NZ for that much milk!
I remember those 1990s cappucinos with a mound of foam and lots of chocolate on top. Modern ones are better, or just a flat white.
Thanks for the video. Cleared up a lot of my confusion about how these various terms are used.
James's videos are like half-&-half... They're good to watch half because the content is good, but also half because of the soothing way he speaks
He's my favorite posh TH-cam Englishman, along with Max Fosh lol
The magic has been another Melbourne staple for so long.
That's my go to drink. A double ris with a bit of milk I'd say 1:3 max though some places put way too much and just becomes a latte of sort.
It’s great! A shorter, sharper flat white
NZ certainly won’t be claiming we invented that ridiculous name.
@@paul--b You have enough ridiculousness with your toothbrush fence :P
Agreed!
Greetings from the home of Libbey Glass, Toledo Ohio! Enjoying my coffee out of a Libbey gibraltar glass right now :)
@I G whoa cool it bud. I'm proud of Toledo and our history of glass making! We have a beautiful glass museum at the Toledo Museum of Art that's totally free to the public. You should visit!
Great video for beginners! Thanks James!
Perfect presentation! Thank you.
Caffè leccese (Puglia, south Italy): and espresso to pour in a glass containing ice and sweet almond milk. It's tipically poured in front of you from the coffe cup into the trasparent glass by the barman if you are at the bar counter, or server in two separate cups if you are ordering it from your table (you then need to do the mix).
I just tried this for the first time while visiting Lecce last week. Absolutely delicious on a warm sunny day. Very refreshing and sweet enough without being too sweet.
One drink that I find quite interesting is the "Dirty chai latte", which I first saw on the US east coast, but which has been popping up in Europe. It's a chai latte - the sort of faux indian spiced milky drink - with a shot of espresso dumped in. The bitterness of the coffee adds to the flavor of the tea, with the flavors layered as you drink it. Interesting experience.
They're fairly popular in Australia. I'm personally not a fan. I like chai, and I love coffee, but I don't think mixing them enhances either of them, and if I want a chai latte it's usually because I don't want caffeine.
It’s also common to see it in specialty shops in Germany
The "chai" is basically a mix of ginger, cardamom, cinnamon, cloves, and black pepper. That's what the traditional chai drink in India contains, besides, of course, black tea.
Over here we call the "red eye" a Canadiano, in that its like an Americano but stronger & more polite
Lol, as a Canadian, I love it, especially since it’s not even the Italian word for Canadian (Canadese) 😂
I've seen it call a shot in the dark around here. Pretty cool name but terrible drink to be honest
not cool eh?
When I was in Russia, it was very popular with two families I stayed with to use sweetened condensed milk as the creamer in the coffee, instead of regular milk. I liked that a lot and do it often now!
One thing I don't often hear mentioned is the fact that specialty shops always use micro-foam for all their drinks, so the difference between a cortado, cappuccino, and a latté is only the ratio of milk to espresso. I never see people spooning foam onto a cappuccino because the micro foam is all blended together and it's the same style of foam they would use for a latte.
This also makes the "traditional" cappuccino very closely related to the flat white (if present) in many of these shops. One specialty shop I stopped in had both a cappuccino and a flat white on their menu for the same price and listed as 6oz drinks. I asked the barista what the difference was and she said they make them exactly the same.
Sometimes the flat white will be 8oz or served in a differently-shaped glass/mug, but honestly, out of the hundreds of specialty coffee shops I've enjoyed coffee at across North America, it's a relatively small handful that actually list a flat white on their menu, since the traditional cappuccino is basically the same thing, since specialty shops (in North America at least) tend not to make cappuccinos with the thicker layer of foam that James talks about. (Perhaps they're overcorrecting from the '90s fad of the big foamy capps found at Starbucks?)
Easily one of the best TH-cam channels. Content aside, the production value and James' delivery alone do it for me
This is a great video - I learned so much! Coffee culture is so fascinating.
Thank you for the easy to understand, professional, and fun explanation of all the different espresso drinks. It was great to see variants I had never heard of and will definitely be a great resource for those new to and interested in coffee. Thanks for the great content as always James, and congratulations on reaching 900k!
Don’t ask for cortados in Portugal though. Pingado is an expresso with “drops” of milk, garoto is the opposite, more milk than coffee, ;if you want a larger cup, galão is a long expresso with milk served in a glass, meia de leite or meia de máquina is similar but served in a cappuccino cup- theres no latte art unless you’re in one of those fashion places.
All I'll order in Portugal is galão or bica
'Meia leite' implies that traditionally the ratio of hot milk (no steamed or frothed milk, so zero foam) to long espresso is 1:1. 'Galão' is traditionally 1 part long espresso, 3 parts hot milk. Portuguese roasts are also generally softer than Italian roasts.
Espresso coffee in Portugal is the shit. Amazing.
Coffee in Portugal is usually very good, unless you are in a place where the hot milk is not steamed by hand but comes from a bit tank where milk is kept warm. If you get a galão with that milk it is terrible.
As a espresso-base drinks enthusiast, I found this video quite helpful and informative. Thank you James ☕
What a great primer! Thank you!
Big surprise Starbucks has made things confusing or over complicated to make them seem fancy.
Not really a surprise, since they name their small sized cups “tall”
@@5looDy97 Apparently, back when they first opened, short and tall were the only cup sizes and then they kept adding more over time. Technically you can still order a short cup for hot drinks but no one does.
@@5looDy97 you can order in short cups, it's just not in the menu.
@@keytonbush3925 I only order short cups. It’s not that hard.
@I G what does that mean? LOL. Are you saying there's plastic in the coffee?
In Malaysia, the long black is an espresso pulled through the machine until it fills your desired cup size. 🤦🏻♂️
Love the shoutout to Libbey glass. They’re based in my hometown of Toledo, Ohio. Great company!