Couldn’t decide if it bordered on raunchy or flirty… and that’s only cause I have no idea what mouthfeel is and by the time the milk came out I was too afraid to ask 😅
Cocoa or cinnamon powder on top of a cappuccino is also very much a thing here in Slovakia! Many coffee shops always ask which you'd prefer, it's almost taken as a matter of course that you'd want one or the other.
I started drinking espresso in bohemian-style places in the mid-1960s. A cappuccino was always "dry." It did not come with cocoa or cinnamon on it, but the condiment bar always had both available, next to the sugar. I still sometimes add cocoa powder, if I'm making a latte. Even sometimes if I'm just making a macchiato (foam only, please--my favorite). One drink you left out, and which I haven't seen in a café in a long time, is an espresso con panna. "Panna" is whipped cream. It's a delightfully decadent and luxurious drink. Typical prep is a couple of spoonsful of whipped cream in place of the foam on a macchiato. It adds the dairy mouthfeel, some sugar, and a dash of vanilla. Pretty much has to be a café drink, as it's hard to whip up just enough whipped cream for one drink at home. I *guess* one could use pressurized whipped cream, but that seems to cheapen the drink (like using "creamer" in coffee--ugh!).
@@michaelarighi5268 over here, an espresso with whipped cream on top is seen as a little old-fashioned but some coffee shops and especially dessert/cake shops still have it. It's usually known as a Viennese coffee here, especially when topped with grated chocolate.
Is it really? I don't remember seeing that, but admittedly I tend to visit mostly specialty coffee shops in Bratislava, where they tend to make the "small latte" style of cappuccino, like the one Morgan just made.
Cortados are so common in Argentina that we have a specific sign we make to the waiter to ask for one, without having to call them. You can usually get them in two sizes: espresso cup and "jarrito" (literally, little jar) and of course, coffee quality will vary greatly. Traditional cafes here will make coffee pretty hot, so your cortado is guaranteed to be very different from ours. It's also pretty common to ask for one after lunch as "sobremesa" (very literally over the table, it's the time you spend after a meal talking and relaxing).
I was looking for this comment. Also capuccinos are usually served on a pretty large glass mug. You can see the three layers (milk, coffe and foam) and they do top them with cinnamon.
I would have included the Americano in the mix of espresso drinks because I've found that people that go to specialty coffee shops order "a black coffee, please" they could wind up with an Americano as easily as a pour over. My understanding is that the origins are actually French rather than Italian though which makes it not as "traditional"
Who thinks that Americano is of Italian or French origin? The story goes that american soldiers after WW2 that were stationed in Europe didn't like the comparatively strong coffee and thinned it out with hot water. Therefore Americano
@codybaggett9741 @codybaggett9741 this thinned out coffee originated not just in france, but many European countries that had some coffee culture. Italy, France, Austria etc In Austria we have a "Verlängerter" which comes from the verb "verlängern" meaning stretching/thinning something out Basically thinning/stretching the coffee out with water. This also came from the time after WW2 when american soldiers were stationed here
It is so confusing sometimes. I was expecting to get an espresso with hot water when I ordered an Americano in Italy this summer and got some sort of drip coffee. At this point, I think I'll just skip the fancy names and tell the barista what exactly I want them to pour into the cup.
Ahh hearing about US and Australian coffee culture is so interesting as a UK barista (in probably what you would define as a 2nd wave cafe) -- For us Cappuccino is usually as big as a latte and has mostly foamed milk over espresso (or the 3rds rule depending on the cafe, as long as there is foam), with the option of chocolate or cinnamon sprinkled on top; flat whites are like small lattes (2 shots espresso, less milk) and are probably the next in size after the cortado (which is the same!); machiatos can be both latte or espresso based here also; and mochas are pretty much espresso hot chocolates, not necessarily with syrup but with whatever the cafe uses to make hot chocolate !
As a brit who doesn't actually drink coffee but with family & SOs who live on the stuff I currently keep people happy living by the rule that a Machiato is 3 parts espresso to 1 part of 5% fat milk foam, a Cortado is only ever made with steamed single cream (half&half) & a "wet" cappuccino does not exist.
Mochas are the most interesting to me. Some are chocolate lattes, others are coffee hot chocolates (if that makes sense). I quite like an equal parts mocha
@@anandarochishaGenerally not here as caffeine overconsumption is a concern in the UK - not necessarily coffee but energy drinks. I started drinking coffee at around 13 which was considered young
I was recently in London and encountered the cocoa on cappuccino thing several times. It surprised me at first, but I ended up really appreciating the addition.
There's also a cool drink called "Raf coffee", it is most popular in Russia, but I find it quite tasty too! It is made with latte formula, but with the addition of vanilla sugar and also it is steamed AFTER mixing coffee into milk, it is a nicez soft, sweet-ish drink, can recommend! Edit. I was reminded that instead of milk raf uses 10% cream or 50/50
I steam my drink after I add my components. It renders the drink more uniform in taste and I do not require as much sugar. I will have to try vanilla sugar.
@@carrington2949 I'm glad that this method is gaining popularity!!! Also pro tip: steam it a little hotter than you usually steam the milk alone, because coffee oils affect the texture and you aim for the prepared drink temperature, not for the milk temp that gets hotter bc of hot espresso
@@Kompoteek Thanks for the tip. I started doing it to prevent big gobs of sweetener from settling on the bottom of my cup. I think in the US people like the “aesthetic “ of how it looks to add the individual ingredients in steps whether they mix well or not.
In Aus, the 'cocoa' powder, is the generally the sweetened drinking chocolate such as Cadbury, or Vittoria. From memory I cant think of a single time when I've had unsweetened cocoa powder on top of a Cap
I love a flat white in the winter and cold brew in the summer! I've had so many guests when I worked as a barista order a cappuccino and being very confused about what they were served. One specifically asked for "chocolate" on top and I didn't really understand why he didn't want it IN his drink instead. I put chocolate sauce on top. He was confused and I was confused why he was confused. 😅
I felt like I was going crazy, but there definitely was a jazzy birthday playing in the background I appreciate that you go through all the variations within the espresso drinks - it gets confusing when a number of people have their own 'definitive' lists when that's not what you're going to find in the real world
I’ve just started diving into espresso and learning more about coffee, and your videos are incredible. This video was so clear, concise, and full of great information! Thanks so much!
I incorporate syrups and other flavors into the milk when I froth it. It flavors the foam too. I normally add a tiny splash of sweet cream (like the coffee creamer) to the milk. You really don't need a lot at all, but if you add it, the foam is like ice cream. It's wonderful.
Here in Europe, or at least middle Europe where I live, a flat white is usually actually made with two duble shots of espresso, an equal amount of milk and a bit of foam. It's a great pick-me-up during the day for college students due to the duble duble shot, while having milk in it! PS: love the kitty cameos.
I don't know where you from but it's same in my country and i'm from middle-east Europe. That's why my go to drink is flat white as a college student with low heart pressure 😅😂
@@bokstavenaacortado usually is equal parts espresso and steamed milk, and flat white is usually a bit more milk than espresso, but less milk than a latte
Hey! My name is also Morgan, but I’m male (long haired people rise up) and you are the inspiration I need to get through my day. I love how you’re sharing your knowledge and your passion with the world ❤❤❤❤ Keep it up!
As a French, I have to say something : we drink our cafe au lait in a bowl, and we dip in it a half baguette, toasted and with butter and jam, and then when the baguette is done we drink the cafe 😅
It’s very interesting how all of this varies across the globe. For example, in my country (Czechia) there is only 1 shot of espresso both in cappuccino and latte and there’s two in flat white. Glad to see cortado spreading all over our country though! I love the ratio 😊 have a great day and thank you for this video 🥰
Hi, glad to see you on TH-cam!! So what I wanted to add -- I'm a former barista and I am also a Ukrainian who lives in Europe, so for me drip coffee is NOT a big volume of coffee but closer to pour over, as well as filter. We call it alternative brewing methods; the main and "pop" one is espresso. Please let me know if I got it wrong from the video and correct me if you're a fellow Ukrainian or European who has a diverse coffee culture. ♥
Thanks for covering the Flat White, it is my favorite coffee but some of my local coffee houses are not 100% sure how to make it. Your video will help me get a more consistent result hopefully.
Thank you for explaining the various “labels” of coffee in a way that we all can now understand it! When I would go into a coffee shop, I would just default to a cappuccino or latte, you made me realize that I’ve been missing out on so many other nuances of coffee.
Separated from my home set-up for months.. no worries... I can just obsessively watch Morgandrinkscoffee content to fill that achy hole in my heart! Thank you❤
I don't like coffee but love the idea of it and love to know about the different types. But the best part it's your cat just popping in and out of frame. SO CUTE!!
My usual go-to is a flat white, sometimes with an extra shot in it, but I think you convinced me to try a cortado next time!! I like black coffee but I like coffee with milk more, so I've never tried just a straight espresso and macchiatos always seemed like *too* little milk to me, so this sounds like a perfect middle ground!!
A cortado is perfect for that! I alternate between that and a flat white depending on how much milk texture and taste. I tend towards the flavor of coffee though so cortado is my preferred drink.
Im a bartender/barista in Australia just going to ramble about my experiences, when i was watching videos of youtube about people making cappuccinos I had to click out after a few minutes because no one was putting cacao powder i'll say it legit almost broke me. Also for the mocha I find it traditional at least the part of where i'm from is people using a large amount of cacao powder at the bottom then dusting at the top once again to retain that bitterness that chocolate syrup destroys with how sweet it is, people tend to ask for chocolate syrup if they want this version. Finally, i'll like to discuss ice coffee which is always the milk version and if you wanted a cold brew we call it a iced long black
What kind of chocolate syrup is typical? In the US, Ghiradelli's dark chocolate syrup is the most common at real coffeeshops and it is a pretty dark syrup that is sweet, but sound like it's less so than what might be typical there?
This is so interesting! As a German the coffee menu experience is truly different than yours in the US. I’m quite surprised. As I’m not a professional Barista, I cannot comment on the specific differences in ratio and brewing techniques but as a frequent coffee buyer I do notice that we use a few words differently. I guess what you just call a Latte is a Latte Macchiato over here. You also find Cafè Crema on most menus. Idk the details but it’s a Swiss invention so that’s probably why it’s also often found in German cafes. And fun fact: when buying a cappuccino they ask you if you want cocoa on top. Sometimes they don’t. But it’s definitely a normal thing to do here. On another note, I’ve lived in South Korea for a while and also had a bit of a cultural shock concerning Cold Coffee. We use the same words but mean widely different things and it’s been a struggle to get used to 😂 Most memorable thing: Ice Coffee in German (Eiskaffee) is not the same as Korean Ice(d) coffee. In Korea it rly just is coffee with Ice in it but in Germany you’ll get coffee with ice cream in it!!!! Huge difference and just a few years ago it was a struggle finding Ice Coffee without the Ice Cream in Germany. Nowadays it’s more common tho :) Just my few cents!! Thanks for the great video Edit: misspelled a drink
@@aaronmodlin1871 so I tried searching for it in english and see what comes out. it didn’t yield anything satisfying so I’ll try and explain it from what German sites told me 😂 it’s basically an espresso but with more pressure (around 15 to 20 bar) Even though it uses the same amount of coffee as an espresso four times as much water is used than usually. The beans are ground somewhere between filter coffee and espresso. It’s not as fine as with the espresso. The Cafe Crema/Creme has more of a Crema on top (that’s prolly why it’s named the way it is) than an espresso. but as I’m not an espresso nor cafe crema drinker I can’t tell you if they taste much different…
German here too! Another difference: I think, what Morgan uses is a Doppio, right? It feels like two ounces espresso are too much for the typical cappuccino you'd get in any random german cafe. But I'm not sure tho. Yes, Eiskaffee and Iced coffee really is a thing! But most cafes nowadays also offer just iced Latte or iced americano or whatever, so it's both possible.
@@earel93 honestly glad that Ice Coffee is a thing in Germany now 😂 still not as often found in small towns but as I live in abut city now I’ve realised it’s way easier to find. Also think that Cold Brew is smth that has only really established itself in the last 5 years. Before that I could only find it at McDonald’s 🤔
I “discovered” cafe crema just a few weeks ago when my partner took me to Germany for a week. I am hooked. It’s my new favorite coffee drink. Now that I’m back in the states, I’m sad that I can only get one when my partner feels like breaking out his Fancy Espresso Coffee Drinks Machine. 😂
Cocoa powder on cappuccino is not uncommon/frowned upon in Italy either :) especially if baristas want to decorate the cup, they'll likely do it with cocoa rather than foam
I’m from Australia and I don’t know if it’s just something that my teacher taught but he always said a mocha was a variation of the cappuccino, not the latte! This made it so our mochas were quite strong and foamy so this is interesting to find out that it’s found as a latte instead.
Amazing video, as an Australian Cafe owner, something that we do is 1. Wet cappuccinos are very rare outside of the US as "dry" cappuccinos are the standard. 2. With the Cocoa, that's a holdover from Italy where it is more commonplace. 3. Flat whites are commonly confused with lattes, the Australian difference is in a thinner milk texture and less foam. A general rule of thumb is its slightly more watery than a latte with half the top foam. 4. Your Mocha was interesting, for the most part in Australia and a lot of places in been globally, Mochas seem to be a powdered base.
I’m from Vienna. The most iconic drink is a Viennese Melange. It’s a fairly small coffee with steamed milk, milk foam and a dollop of whipped cream. Iconic ❤
As a former Starbucks barista and amateur coffee nerd I will have to send this video to all the people who ask about drinks lol. Starbucks definitely throws all of those ratios out the window so it is nice seeing that explained well. Before this video I knew all the names but didn’t have the ratios for a couple.
For a Greek coffee drinker cold brew could be considered a niche drink but the typical "iced coffee" a half job. Because for us if you want a proper cold coffee, freddo espresso is the way. You should put in a shaker the coffee with some ice to break it down and create coffee foam (just enough for the coffee to cool not to the point it turns to a frappe or something) and then add extra ice to reach the desired temperature. Which I honestly think is a better way, I had iced coffee in all possible ways and I always return to the Greek one based on taste. And you add the appropriate amount of sugar you want during mixing, any topping or milk foam (to turn it to freddo cappuccino) after.
@@vladimirnovakovic3495 well ,freddo cappuccino is essentially freddo espress + milk foam (or remove the fredo word if you getting it hot for either of them) its a matter of preference. Fredo cappuccino with creme instead of foam is actually quite nice. I find it funny that the frappe is probably still our most famous coffee drink, to the point people have made a bunch of variations with it abroad but for Greeks themselves it still stays as a second pick to the espresso for the most part, unless you are very old school.
Ah the classic cafe au lait. Adding milk to drip coffees is very rare in Australian cafes; most would just get a flat white. The flat white in Australia being very well, flat/thin texture with only a minimal level of foam (generally only enough to stop the coffee overflowing/leaking out of a cup). When I first became a barista, I remember being reprimanded for making my lattes and cappuccinos with similar(ish) ratios and being told to make them with slightly more milk and slightly less foam. Also as interesting Australian aside, most Aussie cafes will only serve lattes and cold coffees in glasses; all other hot coffees being served in cups or mugs. It was as if the latte was the coffee drink de rigeur and were how cafes were to be rated.
It's my first time working as a barista so I'm watching your videos and shorts to learn more about coffee and how to make the different variants of it hehe Your videos make me feel so warm as well as making me more educated I love ur vibe sm ^_^
Hi Morgan, I noticed that you don't usually talk about Turkish/Middle Eastern style coffee in your videos. Is it not particularly popular in the US? I think it'd be so cool to see a video about Turkish coffee on this channel in your informative style
In my experience I live in Washington (Coffee Shop mayhem) and so far I’ve seen very very little middle eastern coffee methods. Curious on Morgan’s experience 😊
I travel a lot and seek out specialty coffee shops in random places, and I don’t think I’ve run in to Turkish coffee anywhere. Which is a shame since I’d love to try it.
Hi, i’m American, and one finds Turkish/Middle Eastern coffee in Turkish or Middle Eastern restaurants, but not in coffee shops/cafes unless attached to a Middle Eastern grocery store.
I once had a coffee drink at a festival that was labelled Middle Eastern. It has an obscene amount of sugar and cardamom in it. I wasn't sure if it was so supposed to be so sweet or if the barista has messed up but it was actually delicious. Is that a thing and if yes, do you know the official recipe? Also I agree that Morgan should consider dabbling into international coffee styles now and then. Would be very interesting for her to try out new things and also include more people's cultures.
So excited to build my drink menu. I got an espresso machine for myself (well, a version) and have been making lattes pretty much every day. Flat whites are my fave and I know its just different ratio/texture, but I am never quite sure
in Australia it's very rare that you'll see any coffee that isn't espresso based at a café. specialty ones may sell single origin filter coffee but often they're just selling the beans and not intending on making filter coffee too often.
I remember going to little coffee shops when I was growing up in Mexico (late 90s). Every time you would order a cappuccino it would come with sprinkles of cinnamon on it. I’ll have to try cocoa powder.
This was a great comparison video! My personal favorite is cold brew, with french press being a close second. While this might be sacrilege, I even drink my cold brew warmed up. On a cold morning, I warm up a mug of water, and then add my cold brew concentrate. Voila! A warm cup of coffee that took less than two minutes to put together (let’s forget about the 12-24 hr brew time).
So traditionally in europe a latte is one shot with milk and some foam, a cappuccino is one shot a bit smaller than a latte and has a lot more foam on top, and a flat white is two shots with a very thin layer of foam on top. But these drinks do change a lot depending on which coffee shop you go to anywhere. So it is good to ask each place you go to if you want something in particular. We also have something called a noisette in France that is similar to a cortado but I would say slightly smaller
Every single time I order a macchiato at my local cafes, the Barista and I intensely lock eyes for a millisecond, psychically ask each other "Not that Starbucks blasphemy, right?", silently nod, and proceed about our lives.
I absolutely love drip coffee! ☕ There's something so comforting about the process and the rich, smooth flavor it creates. 😌 It's my go-to brew for a relaxing morning or a productive afternoon! 🌞
I'm not a coffee drinker but it's so nice to get definitions for all these different terms. Maybe I can finally understand what the heck other people are talking about
Well done, Morgan. I think you did a great job covering these! The first time I had a cafe cortado was in Puerto Rico about 12 years ago, and it was truly the best espresso beverage I've ever had. It was actually more akin to a macchiato in terms of texture, and every cortado I've tried since then fails to live up to it, but I'm gonna keep trying! All in all, the cortado is what I tend to order; I always tell people it's what a cappuccino wants to be. Lol
Yeah. I find even in "Third Wave" type shops there has been some inflation in drink sizes (and thus dilution with milk). Even my favorite local spot has a cortado that I think is more of a cappuccino. I'd guess 5-5.5 ounces. If you've been there before, just let the barista know that you'd like the cup not filled quite as much. I think some of the change has been from the trend of everyone doing latte art as well as the tendency to fill cups all the way to the brim, to the point where you sometimes can't carry them to the table without spilling over the lip. Having a little more room to fit milk in gives you more wiggle room to get the art right.
Wonderful video. As an American coffee drinker, I would like to kindly point out the lack of the Americano. I understand this may not have been invented in America, I just am enjoying the irony of you mentioning that you focused on the western perspective of coffee essentials and and the Americano is about as western a name as you can order in a cafe 😁 Also that the Americano is often my go to, especially when the price is lower than that of filter coffee, while often tasting better imo (better than the average drip coffee being served in cafes across America).
Americano is my go to for when I want something made to order but don't want a lot of extra stuff (my other go to is a half caf skim milk caramel mocha with whip cream and a caramel swirl on top).
Very interesting to see the differences between the USA and Irish coffee culture, it seems in Ireland we must be heavily influenced by Australia. The Flat White is the most popular milk drink among younger folk in Ireland by far and every single small cafe to large chain serves them. Also cappuccino here is still very traditional. As large as a latte, lots of airy white foam and cocoa powder as standard.
Im American, I lived in Dublin for a year and I fell in love with flat whites... only to come back to the US and it's so hard to come by a good flat white. baritas either don't know how to do it or serve a latte :')
I recently went on a trip to Australia and ordered a cappuccino and was so confused that it tasted like chocolate. I was sure I must have accidentally picked up the wrong drink. 😅 So so glad I’m now educated on the Australian style cappuccino.
No comment on the cappuccino (instead actually I prefer it with cinnamon and in NZ it's common to be asked if you want cinnamon or chocolate on top) but I really thought they'd be some fights in the comments on the flat white from the Ozis/Kiwis hahah. That's a bit big to the flat whites are in general in nz, and even less foam, but it's pretty accurate. Love that you included it. Cafe culture here is 👌
I love a flat white. I am going to make a cortado tomorrow I think. My husband and I got a Sage batista touch coffee machine as a joint Christmas present, and it makes such great coffee. We have found a local roaster for coffee and we are trying quite a few of their coffee blends. Thanks for the great video. Also, I just wanted to say that I much prefer wetter coffee versions of all of the coffee's 😊
excellent breakdown of different drinks. Helps those of us who always end up ordering something because it is familiar. I am going to try to branch out and try some new stuff so thanks
Hi, late to the party here. I thought of americanos when you brought up iced coffees! My barista default is to ask people if they want an iced americano or a cold brew (or even an iced latte) whenever they say, "iced coffee please," as we don't keep actual iced coffee on hand. I describe what each of those options is like so they can then choose which one sounds right -- because many people just don't know! I'm happy to be a barista that's informative and helpful to guests; no one likes being confused and ordering something they dislike on accident.
Most of the time what I see - as someone that works nights... is that many cafes will have batch coffee until a specific time (4pm is common) and after that they will offer pourover or Americano. My formerly favorite place actually had reduced cost pourover (it was an automated system) after 4pm. They did not sell enough coffee after 4pm to want to make batches. Unfortunately they removed the pour over machine in a remodel and don't offer manual ones - its a very busy shop. So I don't go there as often anymore. My home system is a European bean to cup single serve machine.
Many curious cultural points here that I would like to comment on. I'm Brazilian and we do have a strong coffee culture. It's so popular that even children drink it during breakfast (mostly with milk). (Yes, I'm aware this leads to an important debate, but that's how things are.) I'd like to comment on the café au lait and on the capuccino. Café au lait is SO common in Brazil. It's one of the standard breakfast drinks, either black drip coffee or café au lait. We call it café com leite, and there are different ratios of coffee and milk according to personal preference. My comment is that it's very curious to hear café au lait being considered a café drink instead of a plain breakfast drink. Not a bad thing, not a good one, just different because we don't usually associate it with cafés and coffee shops. Now, on to the capuccino. We have a version similar to the Australian one. Usually you can find two types of capuccino on Brazilian menus: the Italian version and the Brazilian version. The Italian version is the most similar to the one Morgan presented here. It's espresso, milk and foam, no sugar added. The Brazilian version adds cocoa powder, sugar and sometimes even cinnamon to the Italian version. (Too sweet for me.) I wouldn't be surprised if I found a Brazilian capuccino with some condensed milk as well. It is the most controversial drink indeed. ahahhaah We also have a drink called pingado (from pingar, to drip), which sounds very similar to the espresso macchiato: just a couple of drops of milk in an espresso.
Comentário perfeito ! O nosso cappuccino é uma loucura quando comparado com as "bebidas tradicionais", mas eu acho muito a nossa cara. Assim como no caso do açaí, a gente também adicionou coisas no café de modo que ele passou a ser consumido de maneira totalmente diferente.
The cappuccino I've had in local coffee shops in my region are usually with very thick foam and sometimes powdered cinnamon on top. Important since otherwise it would be too similar to the local traditional Lechero Veracruzano
Your delivery is very approachable. I have recently gotten attached to flat whites, especially if I am having a sweet pastry or something with it. I would love a video where you introduce your cats.
This is a very straightforward explanation that I (kinda) understood beforehand, but it was useful to review. Thank you! Some types of coffee omitted: French press, Bialetti (moka pot) or even Turkish coffee.
Weird Australian habits represent 😅 Reminds me so much of being a kid in the 80s at a department store cafe, placing a teaspoon of sugar on top of mum's cappuccino chocolate, and waiting for it to plop through the foam into the coffee. Speaking of Australian coffee quirks, would love to hear your thoughts on the magic...
I randomly encountered this video, but still was very curious. Regarding coffee. Here, in North-West Europe, I mostly see ristretto, espresso and double espresso on the "menu". They are know as a digestive beverage after dinner, lunch, etc... here. If you go to a "tea/coffee house" (like we would call them), then you'll find things like café latte, Flat white, cappuccino etc and (my favourites) all the types of coffee with liquor in them (Irish coffee, Spanis coffee, Flemish coffee, Mexican coffee etc...) And another thing you'll find, but I don't consider it to be coffee, is a "café liégeois" (more ice-cream then coffee) 😋.
I‘m a barista newbie and I‘m learning so much from your channel 😊 thank you so much Morgan ✨ My personal goal is: - machine: Quickmill Luna - Grinder: Eureka MIGNON SPECIALITA Do you think a bottomless portafilter makes sense for newbies?
I wonder what my drink would be lumped into...it is from Starbucks... Quad 1/2 half caf Espresso Over ice in a Venti cup (add ice to the top at the end) 1/4 inch Heavy cream 3/4 inch Creamo (10%) That's it and it is the best!! I am finally learning to make it at home. I have an espresso machine but I find that I get a smoother, richer and more complex flavor using the aeropress. I figure I need to just get better at making espresso but I do love the flavor of the aeropress. Quite often with fresh beans, it tastes better than getting it from Starbucks too 🤷🏼♀️ Anyway, enjoying my learning coffee journey....thank you for helping me with it ❤
I don't know if it's just a thing where I live, but I'm a bartender (not a barista, disclaimer) and how we make our "latte" (Latte Machiatto) is we first steam up milk, let is sit and separate for 30 secs or so and then pour the espresso on the top. You end up with a drink with 3 distinct layers. Steamed milk on the bottom, layer of espresso in the middle and foam on top. They are commonly served in tall glasses. An american "latte" we'd call a koffie verkeerd, or a cafe latte (in contrast to latte machiatto or even espresso machiatto), meaning "coffee wrong".
I have clinical depression autism,adhd,ocd and intrusive thoughts and panic attacks are just constant and considering my life for now its explantory and idk whenever i listen to her it sooths me my spirit becomes so positive and serene nothing else even works after or at some point but she just makes me forget hardest compulsions trust me the day i dont hear this woman historically that day became a trauma in last 2 yrs Hekk i got nothin to do with a baristas proffesion but shes just better than those thousands rs meds and those qualified damn pshyicatrist Shes methmphetamine for me
In the UK a flat white is usually 2 shots of espresso with steamed milk so it’s very different to the flat white you described. It has a stronger taste of coffee than latte or cappuccino and is served in a smaller cup (about 160ml).
So I live in Israel and we have everywhere our version of 'ice coffee' which is: ice first, then 80% cold milk and a shot of espresso above. In addition, the sugar that comes with it is diluted with hot water so you won't have grains of sugar in the drink, the sugar syrope is added a side and room temp.
I just had to laugh so hard when you mentioned the cocoa powder... it's kind of a staple in cafés here in Germany as well (and I sometimes offend baristas by explicitely saying I don't want it - either because they were about to adding it or because they would never...)
I'm Bosnian and the "normal" coffee there is turkish coffee. You get a small pot called a džezva into which you put ground coffee (eyeballing it most of the time, the only measurement is that when you tip it at a 45° angle the coffee should make a slope going half way up the side of the pot and half way up the bottom), and pour hot water over it, then put it on the stove to let it get to a boil once more, so a head of foam forms on top, while being careful to not let it boil over. It's then served in small cups on saucers called fildžan and to the preference of the drinker with milk and/or a sugar cube next to it, or without any additions. It's like a small ritual at family gatherings where the host/hostess makes a pot of coffee big enough for all the guests, then sits at the head of the table pouring the coffee and handing it out to the rest of the table/into the room. It's also kind of a rite of passage when the kids are grown enough to either share in the drinking of coffee or to be the ones that make and hand out the coffee. I personally never liked the taste of it, cause it is way too strong for me (I like to joke that I drink milk with coffee, not coffee with milk), but I've always loved the ritual connected to it, so usually when family gatherings would happen, I'd volunteer for coffee duty :D
In Indonesia we have some coffee called Kopi Tubruk and this is more towards traditional way to brew our coffee. it's so simple all you need is fine coffee ground mix directly to the glass without any filtration. it actualy a nice way and probably the simplest way to enjoy the coffee
in Ukraine a flatwhite is a bit different: it will have less milk/foam than a cappuccino and more than a cortado. Also, most cafes (not the third wave, more traditional ones), apart from the classics (espresso, americano, capuccino, latte, filter coffee) will also serve "bumble" (cold drink: espresso + orange juice) and "raf" (similar to a cappuccino, but it's made with cream instead of milk and includes vanilla sugar) coffee
Cocoa powder and cinnamon are both very often used to top a cappuccino. This is a common practice in various European countries like Greece and Italy. I’ve heard from a friend of mine that in the past they would use the cinnamon to mask the burned smell of the coffee, so perhaps in some coffee shops it is most “proper” to ask for cocoa powder. In Italy they use cocoa powder often but I haven’t seen cinnamon being used in that way.
Hahaha so true about the Aussies with the cappuccino cocoa powder lol but moreso its usually just hot chocolate powder. Which is mixed with sugar as well in the powder itself. Its the same powder that most use in mochas. Also flat whites as far as im aware here (australia) just have no foam at all. This why its flat.
I'm not a big fan of coffee because of the bitterness it has, but the French vanilla cappuccino from tim hortan's is the perfect mix of the bitterness and sweetness. I once got a cappuccino from Starbucks and it tasted completely different (the frapps are good though).
The most significant variable in caffeine extraction in a drink is contact time to the coffee granules. So coldbrew concentrate would have magnitudes more caffeine than the equivalent amount of espresso.
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I really managed to fit the word “mouthfeel” into the beginning of this video quite a few times…
😄😄😄
definitely didn't notice that 😭😭
Feeling ALL the things.
Found your channel because I'm shopping for my 1st espresso machine. Aside from your informative vids, you are GORGEOUS!
Couldn’t decide if it bordered on raunchy or flirty… and that’s only cause I have no idea what mouthfeel is and by the time the milk came out I was too afraid to ask 😅
Cocoa or cinnamon powder on top of a cappuccino is also very much a thing here in Slovakia! Many coffee shops always ask which you'd prefer, it's almost taken as a matter of course that you'd want one or the other.
I started drinking espresso in bohemian-style places in the mid-1960s. A cappuccino was always "dry." It did not come with cocoa or cinnamon on it, but the condiment bar always had both available, next to the sugar. I still sometimes add cocoa powder, if I'm making a latte. Even sometimes if I'm just making a macchiato (foam only, please--my favorite).
One drink you left out, and which I haven't seen in a café in a long time, is an espresso con panna. "Panna" is whipped cream. It's a delightfully decadent and luxurious drink. Typical prep is a couple of spoonsful of whipped cream in place of the foam on a macchiato. It adds the dairy mouthfeel, some sugar, and a dash of vanilla. Pretty much has to be a café drink, as it's hard to whip up just enough whipped cream for one drink at home. I *guess* one could use pressurized whipped cream, but that seems to cheapen the drink (like using "creamer" in coffee--ugh!).
Yep same here in New Zealand😊✌️
When sugar and cinnamon is offered to me in a café in the Czech Republic, the coffe is guaranteed to taste pretty bad 😂
@@michaelarighi5268 over here, an espresso with whipped cream on top is seen as a little old-fashioned but some coffee shops and especially dessert/cake shops still have it. It's usually known as a Viennese coffee here, especially when topped with grated chocolate.
Is it really? I don't remember seeing that, but admittedly I tend to visit mostly specialty coffee shops in Bratislava, where they tend to make the "small latte" style of cappuccino, like the one Morgan just made.
Cortados are so common in Argentina that we have a specific sign we make to the waiter to ask for one, without having to call them. You can usually get them in two sizes: espresso cup and "jarrito" (literally, little jar) and of course, coffee quality will vary greatly. Traditional cafes here will make coffee pretty hot, so your cortado is guaranteed to be very different from ours. It's also pretty common to ask for one after lunch as "sobremesa" (very literally over the table, it's the time you spend after a meal talking and relaxing).
Cool! Thanks for sharing. The sign symbol is really neat. We need something like that here lol
That hand sign for a cortado is so cool!
I was looking for this comment. Also capuccinos are usually served on a pretty large glass mug. You can see the three layers (milk, coffe and foam) and they do top them with cinnamon.
What is the size difference?
@@BeThouWhole a jarrito is about double the size of an espresso cup
I would have included the Americano in the mix of espresso drinks because I've found that people that go to specialty coffee shops order "a black coffee, please" they could wind up with an Americano as easily as a pour over. My understanding is that the origins are actually French rather than Italian though which makes it not as "traditional"
Who thinks that Americano is of Italian or French origin?
The story goes that american soldiers after WW2 that were stationed in Europe didn't like the comparatively strong coffee and thinned it out with hot water. Therefore Americano
Ironically, then, whenever I order an Americano (as I do way too much, but creature of habit here), I'm *always* asked if I want it black. 🤷
@@someguy9520 They were supposedly stationed in France.
@codybaggett9741 @codybaggett9741 this thinned out coffee originated not just in france, but many European countries that had some coffee culture. Italy, France, Austria etc
In Austria we have a "Verlängerter" which comes from the verb "verlängern" meaning stretching/thinning something out
Basically thinning/stretching the coffee out with water. This also came from the time after WW2 when american soldiers were stationed here
It is so confusing sometimes. I was expecting to get an espresso with hot water when I ordered an Americano in Italy this summer and got some sort of drip coffee. At this point, I think I'll just skip the fancy names and tell the barista what exactly I want them to pour into the cup.
Ahh hearing about US and Australian coffee culture is so interesting as a UK barista (in probably what you would define as a 2nd wave cafe) -- For us Cappuccino is usually as big as a latte and has mostly foamed milk over espresso (or the 3rds rule depending on the cafe, as long as there is foam), with the option of chocolate or cinnamon sprinkled on top; flat whites are like small lattes (2 shots espresso, less milk) and are probably the next in size after the cortado (which is the same!); machiatos can be both latte or espresso based here also; and mochas are pretty much espresso hot chocolates, not necessarily with syrup but with whatever the cafe uses to make hot chocolate !
Do your parents let you drink coffee?
As a brit who doesn't actually drink coffee but with family & SOs who live on the stuff I currently keep people happy living by the rule that a Machiato is 3 parts espresso to 1 part of 5% fat milk foam, a Cortado is only ever made with steamed single cream (half&half) & a "wet" cappuccino does not exist.
@@anandarochisha yeah they like to watch me swing from the chandelier from the caffeine high
Mochas are the most interesting to me. Some are chocolate lattes, others are coffee hot chocolates (if that makes sense). I quite like an equal parts mocha
@@anandarochishaGenerally not here as caffeine overconsumption is a concern in the UK - not necessarily coffee but energy drinks. I started drinking coffee at around 13 which was considered young
I was recently in London and encountered the cocoa on cappuccino thing several times. It surprised me at first, but I ended up really appreciating the addition.
Would always expect cocoa on top in uk. And foam on top of expresso texture when drinking. Which is why I don’t like it. Flat white being my choice
There's also a cool drink called "Raf coffee", it is most popular in Russia, but I find it quite tasty too! It is made with latte formula, but with the addition of vanilla sugar and also it is steamed AFTER mixing coffee into milk, it is a nicez soft, sweet-ish drink, can recommend!
Edit. I was reminded that instead of milk raf uses 10% cream or 50/50
That's how the cappuccino is made here at a coffee shop specifically where I live in Kentucky USA 😂 that's what they call it anyway 😅
I steam my drink after I add my components. It renders the drink more uniform in taste and I do not require as much sugar. I will have to try vanilla sugar.
@@carrington2949 I'm glad that this method is gaining popularity!!!
Also pro tip: steam it a little hotter than you usually steam the milk alone, because coffee oils affect the texture and you aim for the prepared drink temperature, not for the milk temp that gets hotter bc of hot espresso
@@Kompoteek Thanks for the tip. I started doing it to prevent big gobs of sweetener from settling on the bottom of my cup. I think in the US people like the “aesthetic “ of how it looks to add the individual ingredients in steps whether they mix well or not.
This is what I wanted to write. I think it also comes with the additional cream, so it has more dense creamy texture.
In Aus, the 'cocoa' powder, is the generally the sweetened drinking chocolate such as Cadbury, or Vittoria. From memory I cant think of a single time when I've had unsweetened cocoa powder on top of a Cap
Discovering the cortado was a huge win to my coffee shop experience. It is my favorite afternoon order.
absolute best ratio of milk to coffee. doesn’t make you feel bloated with all the milk
My fave too‼️
I love a flat white in the winter and cold brew in the summer!
I've had so many guests when I worked as a barista order a cappuccino and being very confused about what they were served. One specifically asked for "chocolate" on top and I didn't really understand why he didn't want it IN his drink instead. I put chocolate sauce on top. He was confused and I was confused why he was confused. 😅
I felt like I was going crazy, but there definitely was a jazzy birthday playing in the background
I appreciate that you go through all the variations within the espresso drinks - it gets confusing when a number of people have their own 'definitive' lists when that's not what you're going to find in the real world
Was looking for this comment hahahah- definitely jazzy happy birthday.
I’ve just started diving into espresso and learning more about coffee, and your videos are incredible. This video was so clear, concise, and full of great information! Thanks so much!
I incorporate syrups and other flavors into the milk when I froth it. It flavors the foam too. I normally add a tiny splash of sweet cream (like the coffee creamer) to the milk. You really don't need a lot at all, but if you add it, the foam is like ice cream. It's wonderful.
Yesssss that's what I do at home my Favorite is half oatmilk half whole milk with vanilla syrup 😭
I was wondering about doing that too. But I didn’t know if it was bad for my steam wand.
@@glowworm4436 it can crystalize on the wand if you don't clean it after each use. If it does crystalize you have to soak it in hot soapy water.
Here in Europe, or at least middle Europe where I live, a flat white is usually actually made with two duble shots of espresso, an equal amount of milk and a bit of foam. It's a great pick-me-up during the day for college students due to the duble duble shot, while having milk in it!
PS: love the kitty cameos.
I don't know where you from but it's same in my country and i'm from middle-east Europe. That's why my go to drink is flat white as a college student with low heart pressure 😅😂
As an European myself, I wanted to ask the same question. Does it mean that a Flat White is the same as a Cortado?
@@bokstavenaacortado usually is equal parts espresso and steamed milk, and flat white is usually a bit more milk than espresso, but less milk than a latte
This was a great video. Definitely here for more "Morgan Drinks Coffee with Her Cat"
yes!!! that's what i was thinking
Hey!
My name is also Morgan, but I’m male (long haired people rise up) and you are the inspiration I need to get through my day. I love how you’re sharing your knowledge and your passion with the world ❤❤❤❤
Keep it up!
As a French, I have to say something : we drink our cafe au lait in a bowl, and we dip in it a half baguette, toasted and with butter and jam, and then when the baguette is done we drink the cafe 😅
You guys got some of the most interesting food habits
As a New Englander I order and drink iced coffee all year round lol
I respect it
It's a very common drink in Boston- year round. envision women running around in giant parkas and ugg boots, mittens on to hold their DD iced coffee
It’s very interesting how all of this varies across the globe. For example, in my country (Czechia) there is only 1 shot of espresso both in cappuccino and latte and there’s two in flat white. Glad to see cortado spreading all over our country though! I love the ratio 😊 have a great day and thank you for this video 🥰
Was recently in New Zealand and loved the flat white! They make great coffee!
Hi, glad to see you on TH-cam!! So what I wanted to add -- I'm a former barista and I am also a Ukrainian who lives in Europe, so for me drip coffee is NOT a big volume of coffee but closer to pour over, as well as filter. We call it alternative brewing methods; the main and "pop" one is espresso. Please let me know if I got it wrong from the video and correct me if you're a fellow Ukrainian or European who has a diverse coffee culture. ♥
Cortado is the perfect drink. I discovered it when I asked for a latte but less milk :) I am a black coffee drinker but sometimes want a creamy treat.
Thanks for covering the Flat White, it is my favorite coffee but some of my local coffee houses are not 100% sure how to make it. Your video will help me get a more consistent result hopefully.
Thank you for explaining the various “labels” of coffee in a way that we all can now understand it! When I would go into a coffee shop, I would just default to a cappuccino or latte, you made me realize that I’ve been missing out on so many other nuances of coffee.
Separated from my home set-up for months.. no worries... I can just obsessively watch Morgandrinkscoffee content to fill that achy hole in my heart! Thank you❤
I don't like coffee but love the idea of it and love to know about the different types. But the best part it's your cat just popping in and out of frame. SO CUTE!!
My usual go-to is a flat white, sometimes with an extra shot in it, but I think you convinced me to try a cortado next time!! I like black coffee but I like coffee with milk more, so I've never tried just a straight espresso and macchiatos always seemed like *too* little milk to me, so this sounds like a perfect middle ground!!
A cortado is perfect for that! I alternate between that and a flat white depending on how much milk texture and taste. I tend towards the flavor of coffee though so cortado is my preferred drink.
Im a bartender/barista in Australia just going to ramble about my experiences, when i was watching videos of youtube about people making cappuccinos I had to click out after a few minutes because no one was putting cacao powder i'll say it legit almost broke me. Also for the mocha I find it traditional at least the part of where i'm from is people using a large amount of cacao powder at the bottom then dusting at the top once again to retain that bitterness that chocolate syrup destroys with how sweet it is, people tend to ask for chocolate syrup if they want this version. Finally, i'll like to discuss ice coffee which is always the milk version and if you wanted a cold brew we call it a iced long black
What kind of chocolate syrup is typical? In the US, Ghiradelli's dark chocolate syrup is the most common at real coffeeshops and it is a pretty dark syrup that is sweet, but sound like it's less so than what might be typical there?
This is so interesting! As a German the coffee menu experience is truly different than yours in the US. I’m quite surprised.
As I’m not a professional Barista, I cannot comment on the specific differences in ratio and brewing techniques but as a frequent coffee buyer I do notice that we use a few words differently.
I guess what you just call a Latte is a Latte Macchiato over here. You also find Cafè Crema on most menus. Idk the details but it’s a Swiss invention so that’s probably why it’s also often found in German cafes.
And fun fact: when buying a cappuccino they ask you if you want cocoa on top. Sometimes they don’t. But it’s definitely a normal thing to do here.
On another note, I’ve lived in South Korea for a while and also had a bit of a cultural shock concerning Cold Coffee. We use the same words but mean widely different things and it’s been a struggle to get used to 😂
Most memorable thing: Ice Coffee in German (Eiskaffee) is not the same as Korean Ice(d) coffee. In Korea it rly just is coffee with Ice in it but in Germany you’ll get coffee with ice cream in it!!!! Huge difference and just a few years ago it was a struggle finding Ice Coffee without the Ice Cream in Germany. Nowadays it’s more common tho :)
Just my few cents!! Thanks for the great video
Edit: misspelled a drink
Very interesting. I'm going to have to go look up this Cafe Crema.
@@aaronmodlin1871 so I tried searching for it in english and see what comes out. it didn’t yield anything satisfying so I’ll try and explain it from what German sites told me 😂
it’s basically an espresso but with more pressure (around 15 to 20 bar)
Even though it uses the same amount of coffee as an espresso four times as much water is used than usually. The beans are ground somewhere between filter coffee and espresso. It’s not as fine as with the espresso.
The Cafe Crema/Creme has more of a Crema on top (that’s prolly why it’s named the way it is) than an espresso.
but as I’m not an espresso nor cafe crema drinker I can’t tell you if they taste much different…
German here too! Another difference: I think, what Morgan uses is a Doppio, right? It feels like two ounces espresso are too much for the typical cappuccino you'd get in any random german cafe. But I'm not sure tho.
Yes, Eiskaffee and Iced coffee really is a thing! But most cafes nowadays also offer just iced Latte or iced americano or whatever, so it's both possible.
@@earel93 honestly glad that Ice Coffee is a thing in Germany now 😂 still not as often found in small towns but as I live in abut city now I’ve realised it’s way easier to find.
Also think that Cold Brew is smth that has only really established itself in the last 5 years. Before that I could only find it at McDonald’s 🤔
I “discovered” cafe crema just a few weeks ago when my partner took me to Germany for a week. I am hooked. It’s my new favorite coffee drink. Now that I’m back in the states, I’m sad that I can only get one when my partner feels like breaking out his Fancy Espresso Coffee Drinks Machine. 😂
Cocoa powder on cappuccino is not uncommon/frowned upon in Italy either :) especially if baristas want to decorate the cup, they'll likely do it with cocoa rather than foam
I’m from Australia and I don’t know if it’s just something that my teacher taught but he always said a mocha was a variation of the cappuccino, not the latte! This made it so our mochas were quite strong and foamy so this is interesting to find out that it’s found as a latte instead.
They’re so similar it’s almost better off just being in its own lane; and being a variation of the espresso
Amazing video, as an Australian Cafe owner, something that we do is
1. Wet cappuccinos are very rare outside of the US as "dry" cappuccinos are the standard.
2. With the Cocoa, that's a holdover from Italy where it is more commonplace.
3. Flat whites are commonly confused with lattes, the Australian difference is in a thinner milk texture and less foam. A general rule of thumb is its slightly more watery than a latte with half the top foam.
4. Your Mocha was interesting, for the most part in Australia and a lot of places in been globally, Mochas seem to be a powdered base.
I’m from Vienna. The most iconic drink is a Viennese Melange. It’s a fairly small coffee with steamed milk, milk foam and a dollop of whipped cream. Iconic ❤
Most Melange that I order don't come with whipped cream, though 😅
As a former Starbucks barista and amateur coffee nerd I will have to send this video to all the people who ask about drinks lol. Starbucks definitely throws all of those ratios out the window so it is nice seeing that explained well.
Before this video I knew all the names but didn’t have the ratios for a couple.
For a Greek coffee drinker cold brew could be considered a niche drink but the typical "iced coffee" a half job. Because for us if you want a proper cold coffee, freddo espresso is the way. You should put in a shaker the coffee with some ice to break it down and create coffee foam (just enough for the coffee to cool not to the point it turns to a frappe or something) and then add extra ice to reach the desired temperature. Which I honestly think is a better way, I had iced coffee in all possible ways and I always return to the Greek one based on taste. And you add the appropriate amount of sugar you want during mixing, any topping or milk foam (to turn it to freddo cappuccino) after.
Honestly nothing can top a good freddo cappuccino!!!
For me the iconic coffee drink in Greece is not the Greek Coffee or the Freddo Espresso, is the Freddo Cappuccino (disclaimer - I'm a foreigner)
@@vladimirnovakovic3495 well ,freddo cappuccino is essentially freddo espress + milk foam (or remove the fredo word if you getting it hot for either of them) its a matter of preference. Fredo cappuccino with creme instead of foam is actually quite nice. I find it funny that the frappe is probably still our most famous coffee drink, to the point people have made a bunch of variations with it abroad but for Greeks themselves it still stays as a second pick to the espresso for the most part, unless you are very old school.
Ah the classic cafe au lait. Adding milk to drip coffees is very rare in Australian cafes; most would just get a flat white. The flat white in Australia being very well, flat/thin texture with only a minimal level of foam (generally only enough to stop the coffee overflowing/leaking out of a cup). When I first became a barista, I remember being reprimanded for making my lattes and cappuccinos with similar(ish) ratios and being told to make them with slightly more milk and slightly less foam. Also as interesting Australian aside, most Aussie cafes will only serve lattes and cold coffees in glasses; all other hot coffees being served in cups or mugs. It was as if the latte was the coffee drink de rigeur and were how cafes were to be rated.
the lack of foam is what makes me prefer a flat white over a cappuccino
It's my first time working as a barista so I'm watching your videos and shorts to learn more about coffee and how to make the different variants of it hehe
Your videos make me feel so warm as well as making me more educated I love ur vibe sm ^_^
Hi Morgan, I noticed that you don't usually talk about Turkish/Middle Eastern style coffee in your videos. Is it not particularly popular in the US? I think it'd be so cool to see a video about Turkish coffee on this channel in your informative style
Yes please make some videos on Turkish coffee..
Most time consuming (when done right) coffee ever..
But so worth it.
Mastic or no mastic?
In my experience I live in Washington (Coffee Shop mayhem) and so far I’ve seen very very little middle eastern coffee methods. Curious on Morgan’s experience 😊
I travel a lot and seek out specialty coffee shops in random places, and I don’t think I’ve run in to Turkish coffee anywhere. Which is a shame since I’d love to try it.
Hi, i’m American, and one finds Turkish/Middle Eastern coffee in Turkish or Middle Eastern restaurants, but not in coffee shops/cafes unless attached to a Middle Eastern grocery store.
I once had a coffee drink at a festival that was labelled Middle Eastern. It has an obscene amount of sugar and cardamom in it. I wasn't sure if it was so supposed to be so sweet or if the barista has messed up but it was actually delicious. Is that a thing and if yes, do you know the official recipe? Also I agree that Morgan should consider dabbling into international coffee styles now and then. Would be very interesting for her to try out new things and also include more people's cultures.
You explained it very well and I like the fact that your kitchen is so bright , it makes this video even better 🙂
So excited to build my drink menu. I got an espresso machine for myself (well, a version) and have been making lattes pretty much every day. Flat whites are my fave and I know its just different ratio/texture, but I am never quite sure
in Australia it's very rare that you'll see any coffee that isn't espresso based at a café. specialty ones may sell single origin filter coffee but often they're just selling the beans and not intending on making filter coffee too often.
I remember going to little coffee shops when I was growing up in Mexico (late 90s). Every time you would order a cappuccino it would come with sprinkles of cinnamon on it. I’ll have to try cocoa powder.
This was a great comparison video! My personal favorite is cold brew, with french press being a close second.
While this might be sacrilege, I even drink my cold brew warmed up. On a cold morning, I warm up a mug of water, and then add my cold brew concentrate. Voila! A warm cup of coffee that took less than two minutes to put together (let’s forget about the 12-24 hr brew time).
Thanks for a "back to basics" coffee drink summary. This video was helpful.
Thank you! My favorite cafe drink is an Americano!
Espresso + hot water or espresso with ice and water for iced.
So traditionally in europe a latte is one shot with milk and some foam, a cappuccino is one shot a bit smaller than a latte and has a lot more foam on top, and a flat white is two shots with a very thin layer of foam on top. But these drinks do change a lot depending on which coffee shop you go to anywhere. So it is good to ask each place you go to if you want something in particular.
We also have something called a noisette in France that is similar to a cortado but I would say slightly smaller
Every single time I order a macchiato at my local cafes, the Barista and I intensely lock eyes for a millisecond, psychically ask each other "Not that Starbucks blasphemy, right?", silently nod, and proceed about our lives.
I absolutely love drip coffee! ☕ There's something so comforting about the process and the rich, smooth flavor it creates. 😌 It's my go-to brew for a relaxing morning or a productive afternoon! 🌞
I'm not a coffee drinker but it's so nice to get definitions for all these different terms. Maybe I can finally understand what the heck other people are talking about
Well done, Morgan. I think you did a great job covering these! The first time I had a cafe cortado was in Puerto Rico about 12 years ago, and it was truly the best espresso beverage I've ever had. It was actually more akin to a macchiato in terms of texture, and every cortado I've tried since then fails to live up to it, but I'm gonna keep trying! All in all, the cortado is what I tend to order; I always tell people it's what a cappuccino wants to be. Lol
Yeah. I find even in "Third Wave" type shops there has been some inflation in drink sizes (and thus dilution with milk). Even my favorite local spot has a cortado that I think is more of a cappuccino. I'd guess 5-5.5 ounces.
If you've been there before, just let the barista know that you'd like the cup not filled quite as much. I think some of the change has been from the trend of everyone doing latte art as well as the tendency to fill cups all the way to the brim, to the point where you sometimes can't carry them to the table without spilling over the lip. Having a little more room to fit milk in gives you more wiggle room to get the art right.
I just started a new job at a coffee house and this video helped so much! thank you!
Wonderful video.
As an American coffee drinker, I would like to kindly point out the lack of the Americano.
I understand this may not have been invented in America, I just am enjoying the irony of you mentioning that you focused on the western perspective of coffee essentials and and the Americano is about as western a name as you can order in a cafe 😁
Also that the Americano is often my go to, especially when the price is lower than that of filter coffee, while often tasting better imo (better than the average drip coffee being served in cafes across America).
Americano is my go to for when I want something made to order but don't want a lot of extra stuff (my other go to is a half caf skim milk caramel mocha with whip cream and a caramel swirl on top).
Drip, and pour coffee explained 0:48
Cafe au lait 2:40
Espresso 4:15
Macchiato (trad) 5:35
Cortado 6:44
Cappuccino 8:11
Flat white 11:23
Latte 13:08
Mocha 14:37
Iced coffee & cold brew 15:20
Very interesting to see the differences between the USA and Irish coffee culture, it seems in Ireland we must be heavily influenced by Australia. The Flat White is the most popular milk drink among younger folk in Ireland by far and every single small cafe to large chain serves them. Also cappuccino here is still very traditional. As large as a latte, lots of airy white foam and cocoa powder as standard.
Im American, I lived in Dublin for a year and I fell in love with flat whites... only to come back to the US and it's so hard to come by a good flat white. baritas either don't know how to do it or serve a latte :')
I recently went on a trip to Australia and ordered a cappuccino and was so confused that it tasted like chocolate. I was sure I must have accidentally picked up the wrong drink. 😅
So so glad I’m now educated on the Australian style cappuccino.
Cortado is my favorite - Quick easy and to the point ingestion of my caffeine without all the sugar and calories of a latte
I go to school in New Orleans and I was wondering if you could do a video on chicory coffee and what it is/its origin.
Im really not into coffee but I love your chillaxed showmanship so here I am watching all of your videos
Spanish Condensed Milk Latte will forever hold a special place in my heart. 💜💜
i am soooo happy i finally understand the differences between these coffees
No comment on the cappuccino (instead actually I prefer it with cinnamon and in NZ it's common to be asked if you want cinnamon or chocolate on top) but I really thought they'd be some fights in the comments on the flat white from the Ozis/Kiwis hahah. That's a bit big to the flat whites are in general in nz, and even less foam, but it's pretty accurate. Love that you included it. Cafe culture here is 👌
I love a flat white. I am going to make a cortado tomorrow I think. My husband and I got a Sage batista touch coffee machine as a joint Christmas present, and it makes such great coffee. We have found a local roaster for coffee and we are trying quite a few of their coffee blends. Thanks for the great video.
Also, I just wanted to say that I much prefer wetter coffee versions of all of the coffee's 😊
excellent breakdown of different drinks. Helps those of us who always end up ordering something because it is familiar. I am going to try to branch out and try some new stuff so thanks
Hi, late to the party here.
I thought of americanos when you brought up iced coffees! My barista default is to ask people if they want an iced americano or a cold brew (or even an iced latte) whenever they say, "iced coffee please," as we don't keep actual iced coffee on hand. I describe what each of those options is like so they can then choose which one sounds right -- because many people just don't know! I'm happy to be a barista that's informative and helpful to guests; no one likes being confused and ordering something they dislike on accident.
Most of the time what I see - as someone that works nights... is that many cafes will have batch coffee until a specific time (4pm is common) and after that they will offer pourover or Americano. My formerly favorite place actually had reduced cost pourover (it was an automated system) after 4pm. They did not sell enough coffee after 4pm to want to make batches. Unfortunately they removed the pour over machine in a remodel and don't offer manual ones - its a very busy shop. So I don't go there as often anymore.
My home system is a European bean to cup single serve machine.
Many curious cultural points here that I would like to comment on. I'm Brazilian and we do have a strong coffee culture. It's so popular that even children drink it during breakfast (mostly with milk). (Yes, I'm aware this leads to an important debate, but that's how things are.) I'd like to comment on the café au lait and on the capuccino. Café au lait is SO common in Brazil. It's one of the standard breakfast drinks, either black drip coffee or café au lait. We call it café com leite, and there are different ratios of coffee and milk according to personal preference. My comment is that it's very curious to hear café au lait being considered a café drink instead of a plain breakfast drink. Not a bad thing, not a good one, just different because we don't usually associate it with cafés and coffee shops. Now, on to the capuccino. We have a version similar to the Australian one. Usually you can find two types of capuccino on Brazilian menus: the Italian version and the Brazilian version. The Italian version is the most similar to the one Morgan presented here. It's espresso, milk and foam, no sugar added. The Brazilian version adds cocoa powder, sugar and sometimes even cinnamon to the Italian version. (Too sweet for me.) I wouldn't be surprised if I found a Brazilian capuccino with some condensed milk as well. It is the most controversial drink indeed. ahahhaah We also have a drink called pingado (from pingar, to drip), which sounds very similar to the espresso macchiato: just a couple of drops of milk in an espresso.
Comentário perfeito ! O nosso cappuccino é uma loucura quando comparado com as "bebidas tradicionais", mas eu acho muito a nossa cara. Assim como no caso do açaí, a gente também adicionou coisas no café de modo que ele passou a ser consumido de maneira totalmente diferente.
@@danieltouzdjiann8678 bem isso!
I don’t go to cafes often so this was so helpful! Cold brew is my go to. It’s easy to make at home, so I drink it all year round.
The cappuccino I've had in local coffee shops in my region are usually with very thick foam and sometimes powdered cinnamon on top. Important since otherwise it would be too similar to the local traditional Lechero Veracruzano
THISSSSS, is the video I was looking for!! Please continue this series of coffee drinks for us home brewers ! Love ❤ from India😊
You speak so clearly and understandably. Great video!
Your delivery is very approachable. I have recently gotten attached to flat whites, especially if I am having a sweet pastry or something with it. I would love a video where you introduce your cats.
This is a very straightforward explanation that I (kinda) understood beforehand, but it was useful to review. Thank you! Some types of coffee omitted: French press, Bialetti (moka pot) or even Turkish coffee.
You've added a new coffee drink to my life, as such you have forever touched my soul
Weird Australian habits represent 😅
Reminds me so much of being a kid in the 80s at a department store cafe, placing a teaspoon of sugar on top of mum's cappuccino chocolate, and waiting for it to plop through the foam into the coffee.
Speaking of Australian coffee quirks, would love to hear your thoughts on the magic...
Omg yes my partners family do this too! Despite being 30+ now they still inforce the sugar watch of mums latte 😅
@@alicialloyd5537 I'm tempted to get a cappuccino now and do it again 😂
I randomly encountered this video, but still was very curious.
Regarding coffee. Here, in North-West Europe, I mostly see ristretto, espresso and double espresso on the "menu". They are know as a digestive beverage after dinner, lunch, etc... here.
If you go to a "tea/coffee house" (like we would call them), then you'll find things like café latte, Flat white, cappuccino etc and (my favourites) all the types of coffee with liquor in them (Irish coffee, Spanis coffee, Flemish coffee, Mexican coffee etc...)
And another thing you'll find, but I don't consider it to be coffee, is a "café liégeois" (more ice-cream then coffee) 😋.
I‘m a barista newbie and I‘m learning so much from your channel 😊 thank you so much Morgan ✨
My personal goal is:
- machine: Quickmill Luna
- Grinder: Eureka MIGNON SPECIALITA
Do you think a bottomless portafilter makes sense for newbies?
🇨🇦Cortado - our local café uses a combo of milk and cream; love it!
Thanks for all the interesting (and often entertaining!) information.
I wonder what my drink would be lumped into...it is from Starbucks...
Quad 1/2 half caf Espresso
Over ice in a Venti cup
(add ice to the top at the end)
1/4 inch Heavy cream
3/4 inch Creamo (10%)
That's it and it is the best!!
I am finally learning to make it at home. I have an espresso machine but I find that I get a smoother, richer and more complex flavor using the aeropress. I figure I need to just get better at making espresso but I do love the flavor of the aeropress. Quite often with fresh beans, it tastes better than getting it from Starbucks too 🤷🏼♀️
Anyway, enjoying my learning coffee journey....thank you for helping me with it ❤
I don't know if it's just a thing where I live, but I'm a bartender (not a barista, disclaimer) and how we make our "latte" (Latte Machiatto) is we first steam up milk, let is sit and separate for 30 secs or so and then pour the espresso on the top. You end up with a drink with 3 distinct layers. Steamed milk on the bottom, layer of espresso in the middle and foam on top. They are commonly served in tall glasses. An american "latte" we'd call a koffie verkeerd, or a cafe latte (in contrast to latte machiatto or even espresso machiatto), meaning "coffee wrong".
As an Aussie I've never seen cinnamon on a cappuccino here, but had it a number of times when studying in New Zealand
I have clinical depression autism,adhd,ocd and intrusive thoughts and panic attacks are just constant and considering my life for now its explantory and idk whenever i listen to her it sooths me my spirit becomes so positive and serene nothing else even works after or at some point but she just makes me forget hardest compulsions trust me the day i dont hear this woman historically that day became a trauma in last 2 yrs
Hekk i got nothin to do with a baristas proffesion but shes just better than those thousands rs meds and those qualified damn pshyicatrist
Shes methmphetamine for me
In the UK a flat white is usually 2 shots of espresso with steamed milk so it’s very different to the flat white you described. It has a stronger taste of coffee than latte or cappuccino and is served in a smaller cup (about 160ml).
So I live in Israel and we have everywhere our version of 'ice coffee' which is: ice first, then 80% cold milk and a shot of espresso above. In addition, the sugar that comes with it is diluted with hot water so you won't have grains of sugar in the drink, the sugar syrope is added a side and room temp.
I just had to laugh so hard when you mentioned the cocoa powder... it's kind of a staple in cafés here in Germany as well (and I sometimes offend baristas by explicitely saying I don't want it - either because they were about to adding it or because they would never...)
I'm Bosnian and the "normal" coffee there is turkish coffee. You get a small pot called a džezva into which you put ground coffee (eyeballing it most of the time, the only measurement is that when you tip it at a 45° angle the coffee should make a slope going half way up the side of the pot and half way up the bottom), and pour hot water over it, then put it on the stove to let it get to a boil once more, so a head of foam forms on top, while being careful to not let it boil over. It's then served in small cups on saucers called fildžan and to the preference of the drinker with milk and/or a sugar cube next to it, or without any additions.
It's like a small ritual at family gatherings where the host/hostess makes a pot of coffee big enough for all the guests, then sits at the head of the table pouring the coffee and handing it out to the rest of the table/into the room. It's also kind of a rite of passage when the kids are grown enough to either share in the drinking of coffee or to be the ones that make and hand out the coffee. I personally never liked the taste of it, cause it is way too strong for me (I like to joke that I drink milk with coffee, not coffee with milk), but I've always loved the ritual connected to it, so usually when family gatherings would happen, I'd volunteer for coffee duty :D
we make capuchino with a lot of foam in a very large cup with double shoots of cofee and we offer cacao or cinamon powder
In Indonesia we have some coffee called Kopi Tubruk and this is more towards traditional way to brew our coffee. it's so simple all you need is fine coffee ground mix directly to the glass without any filtration. it actualy a nice way and probably the simplest way to enjoy the coffee
in Ukraine a flatwhite is a bit different: it will have less milk/foam than a cappuccino and more than a cortado. Also, most cafes (not the third wave, more traditional ones), apart from the classics (espresso, americano, capuccino, latte, filter coffee) will also serve "bumble" (cold drink: espresso + orange juice) and "raf" (similar to a cappuccino, but it's made with cream instead of milk and includes vanilla sugar) coffee
The first way of brewing a warm drink out of coffee beans was Turkish Coffee and still it is wonderful ☕️🇹🇷🧿❤️
Amazing video at a perfect time for me to learn about the different kinds of coffee❤
Cappuccinos, lattes, macchiatos-it’s like a coffee dictionary! 📚☕ Perfect for anyone wanting to explore more than just plain black coffee.
I appreciate your time in this video! Coffee culture is life 🇨🇦 Happy New Year!
Cocoa powder and cinnamon are both very often used to top a cappuccino. This is a common practice in various European countries like Greece and Italy. I’ve heard from a friend of mine that in the past they would use the cinnamon to mask the burned smell of the coffee, so perhaps in some coffee shops it is most “proper” to ask for cocoa powder. In Italy they use cocoa powder often but I haven’t seen cinnamon being used in that way.
Cocoa powder on capuchinos is also very popular in the UK, and you will often be asked if you would like chocolate on top or not
A flat white with a bit of brown or maple sugar is my fave. I’m considering investing in some kind of espresso contraption so I can make them at home
This was such a big help! I recently got a job as a coffee barista and i needed to know the differences 😂 thank you!!!
in Brazil capuchinno always has cinamon and ""chocolate"" ( can be as coco powder or somewhat dissolved into the drink" and it tastes very sweet
Hahaha so true about the Aussies with the cappuccino cocoa powder lol but moreso its usually just hot chocolate powder. Which is mixed with sugar as well in the powder itself. Its the same powder that most use in mochas.
Also flat whites as far as im aware here (australia) just have no foam at all. This why its flat.
I'm not a big fan of coffee because of the bitterness it has, but the French vanilla cappuccino from tim hortan's is the perfect mix of the bitterness and sweetness. I once got a cappuccino from Starbucks and it tasted completely different (the frapps are good though).
The most significant variable in caffeine extraction in a drink is contact time to the coffee granules. So coldbrew concentrate would have magnitudes more caffeine than the equivalent amount of espresso.
Cold brew is most certainly the most consistently caffeinated option on a menu