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A flat white is an espresso coffee with a similar proportion of coffee to milk as a caffè latte and a cappuccino, the main difference being the texture of the milk and (in some regions) the number of espresso shots. The drink originated in Australia and New Zealand in the late 1970s as alternative to the frothier cappuccino. It has since spread to the UK, where it first began to be served by independent cafes in London like Department of Coffee and Social affairs and Speak Easy, Where Owners and staff are from New Zealand bring the style of coffee into the UK before being adopted by chains Costa and Starbucks.[3] It is rarely found in continental Europe or the United States. In New Zealand it is traditionally made with two shots of espresso topped with stretched and texturised milk. The milk is prepared by steaming air into the milk and folding the top layer into the lower layers. To achieve the "flat", non-frothy texture the steamed milk is poured from the bottom of the jug, holding back the lighter froth on the top in order to access milk with smaller bubbles, making the drink smooth and velvety in texture. This leads to a white coffee with the crema on top still intact. The drink was traditionally served in a ceramic cup used for cappuccinos (approximately 220-260ml in capacity), though present-day speciality cafes are more likely to serve it in smaller (150-160ml) cups with two Ristretto shots used, resulting in a drink noticeably stronger and less milky than a caffè latte. Outside of New Zealand, the milk is prepared in a manner more similar to that of a caffè latte; the milk is stretched and texturised but is poured freely rather than the froth being held back with a spoon or knife. This results in a thicker density of milk with more froth. In Australia the drink more closely resembles a caffè latte as it tends to be served with a single shot of coffee, resulting in a weaker and milkier drink. In the United Kingdom the drink has a similar strength to the New Zealand version. It is made in a small cup (150-160ml), contains two espresso (often ristretto) shots, and is often finished with latte art. The skill needed in preparing ristretto shots and latte art means that it is viewed as somewhat of a speciality product in the UK.[3]


MACCHIATO

Macchiato, meaning 'stained', is an Espresso with a dash of foamed milk. At first sight it resembles a small Cappuccino but even if the ingredients are the same as those used for Cappuccino a Macchiato has a much stronger and aromatic taste.The milk is foamed directly into the espresso cup, which is then put under the coffee outlet. The espresso is then drawn into the cup. Cocoa is then sprinkled over the drink (optional).[4] Often the process is reversed and milk foam is floated on top of extracted coffee. A long Macchiato will have two shots of espresso and a small amount of hot water (as per long black). A short Macchiato will usually have one shot of coffee and less water (as per short black).


RISTRETTO

Ristretto is a very "short" shot of espresso coffee. Originally this meant pulling a hand press (shown at right) faster than usual using the same amount of water as a regular shot of espresso. Since the water came in contact with the grinds for a much shorter time the caffeine is extracted in reduced ratio to the flavorful coffee oils. The resultant shot could be described as bolder, fuller, with more body and less bitterness. All of these flavors are usually attributed to espresso in general, but are more pronounced in ristretto. Today, with the hand press out of favor and modern automated machines generally less controllable, ristretto usually just means less water; a double espresso shot is typically around 60 ml (2 fl oz), while a double ristretto is typically 45 ml (1–1.5 fl oz).

DOPPIO

Doppio in espresso is a double shot, extracted using a double filter basket in the portafilter.


TURKISH COFFEE

Beans for Turkish coffee are ground or pounded to the finest possible powder, finer than for any other way of preparation. Preparation of Turkish coffee consists of immersing the coffee grounds in water which is most of the time hot but not boiling for long enough to dissolve the flavoursome compounds. While prolonged boiling of coffee gives it an unpleasant "cooked" or "burnt" taste, very brief boiling does not, and bringing it to the boil shows without guesswork that it has reached the appropriate temperature. In Turkey, four degrees of sweetness are used. The Turkish terms and approximate amounts are as follows: sade (plain; no sugar), az şekerli (little sugar; half a level teaspoon of sugar), orta şekerli (medium sugar; one level teaspoon), and çok şekerli (a lot of sugar; one and a half or two level teaspoons). The coffee and the desired amount of sugar are stirred until all coffee sinks and the sugar is dissolved. Following this, the spoon is removed and the pot is put on moderate heat; if too high, the coffee comes to the boil too quickly, without time to extract the flavour. No stirring is done beyond this point, as it would dissolve the foam. Just as the coffee comes to the boil the pot is removed from the heat. It is usually kept off the heat for a short time, then brought to the boil a second and a third time, then the coffee is poured into the cups. Getting the thickest possible layer of foam is considered the peak of the coffee maker's art. One way to maximise this is to pour slowly and try to lift the pot higher and higher as the pouring continues. Regardless of these techniques, getting the same amount of foam into all cups is hard to achieve, and the cup with the most foam is considered the best of the lot.