Coffee, as we know, is the most widely consumed beverage in the World. And everyone prefers it in their own way:
…and so on and so forth!
A problem for the Bartender
All the bartenders will have already recognized these phrases because, daily, we have requests of all kinds.
For the bartender it can be a problem, both from an organizational point of view and from the point of view of price: evaluate instantly that “little extra milk” is not easy, as it also affects the
If you can’t fight him, befriend him.
A wise old man used to say, “if you can’t fight it, befriend it.”
Abroad they seem to have taken advantage of this advice by taking all the “customizations” of our clients and turning them into real drinks with their own precise identity:
Following this logic, the noble (abroad) Flat White is nothing more than a:
The cup is preferable not to exceed 150-160 ml as the goal is to have a drink with an intense coffee flavour and low milk influence.
By asking for a “Latte” abroad we will be served what we call “latte macchiato”:
What is the difference with a Caffelatte?
Very little! Just pour the espresso first into the glass and then the whipped milk, similar to a Maxi Cappuccino.
In some areas of Italy Caffelatte is served intense and without foam, reminding the cup of hot milk that was drunk at home dipping tons of cookies.
And what about the difference between an “American” and a “Long Black“?
The Americano is nothing more than an espresso in a cappuccino cup stretched with hot water. In fact, it takes its name from a very popular practice among American soldiers during the Second World War, who found our coffee too strong compared to their standards. So they added hot water making the drink more familiar to them.
Changing the well-known mathematical formula, changing the order of the ingredients, the name changes too! Therefore, pouring hot water into the cup first and then extracting an espresso directly over the water turns the Americano into a Long Black.
Water and coffee mixed together can give us other surprises. Simply travel to Greece and order a “Cold“. The bartender will ask:
Variants appreciated are the addition of milk in the blender or whipped cream to complete the glass.
There is a hot drink widespread throughout Italy that is very similar but takes different names depending on the area: “Capo in B” in Trieste, “Bianchino”, “Bianchetto” (not to be confused with wine!), “Macchiatino”, “Macchiatone”, etc..
It’s a kind of long macchiato coffee with different variations. The most famous one is the addition of cocoa, before, after or during, which turns it into Moroccan.
Abroad, the famous “Cortado”, a Spanish drink now internationalized that reminds us of our long macchiato, is taking hold.
The original recipe for Cortado is:
The Dulce de Leche, a sort of Italian condensed milk, is the variant with a single espresso (an excellent starting point to create a list of “shots” (drinks with a reduced quantity, generally to be
drunk in one go, but not necessarily) with different appetizers: pastry cream, hazelnut, pistachio, nutella…
It made me want to experiment. And you?