In New Zealand and Australia when you go to order coffee and you ask for the stereotypical drip coffee you are going to be looked at like you are a crazy person this is because they have different names for their coffee. So without further ado, here is a list of the coffee types in New Zealand and Australia and an explanation for all of them.
Caffè Americano You can make this type of coffee quite simply by adding hot water to a shot of espresso coffee.
Café Latte (or Café au lait)
A latte consists steamed (or scalded) milk and a single shot of coffee, you’ll occasionally encounter cafes that don’t understand the difference between this and a flat white.
The first is a shot of espresso, then a shot of steamed milk, and finally the barista adds a layer of frothed, foamy milk. This final layer can also be topped with chocolate shavings or powder.
To make an espresso, shoot boiling water under high pressure through finely ground up coffee beans and then pour into a tiny mug.
The most Aussie coffees available are the long black and the flat white – as both originated in Australia and New Zealand. For a flat white, the steamed milk from the bottom of the jug (which is usually not so frothy, but rather creamy) is poured over a shot of espresso.
Hot water is poured into a cup, and then two shots of espresso are poured into the water.
This type of coffee is brewed with whiskey, sugar, and a thick layer of cream on the top.
Macchiato (also known as a Piccolo Latte)
A shot of espresso which is then topped off with foamed milk dashed directly into the cup.
A vienna is made by adding two shots of particularly strong espresso together before whipped cream is added as a substitute for milk and sugar.
A ‘mocha’ is just a latte with added chocolate powder or syrup, as well as sometimes being topped with whipped cream.
A shot of espresso poured over a desert (usually ice cream)