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A basic question: What is the difference of a latte and a strong latte?
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Originally posted by Ol_Grumpy View PostAaaah yes, the snobbery of it all... :tic
I'm a tradie and I spose a bit 'rough round the edges'...
I don't know for how many years I used to stubbornly order a 'cup of chino' somehow believing 'chino' was the Italian word for coffee...
You're lucky you ordered in person and didn't send one of your kids off to get it. They might have come back with two pairs of smart casual slacks.
Cheers
BOSW
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I just love that Ol grumpy - that is gold! And yeah, all this terminology can be funny....but at the same time I find it fun. I'm still with you Ausnadian - I like your logic & with coffee you HAVE TO BE really clear about what & how you are making it - thats how people learn what to order and what it is that they are ordering. Ol grumpy, you might be surprised - you might just enjoy a piccolo on a ristretto base!
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I can cope with all the many variations mentioned here except the so called "long Macchiato".
The amount of milk in a Macchiato is so small (i.e. - stain) or not present except as froth - that I simply cannot see how you can have a "long Macchiato" using milk.
To my mind such a beast could only be a Piccolo Latte or small Flat White of some description.
I could maybe imagine that a long Macchiato could be interpreted as a Macchiato with added hot water - served in a 100ml glass or cup. So in other words - a small 'long black' with some froth on top. I have never seen it served that way however.
It really annoys me when I order a Macchiato and I am asked whether I want a "long Macchiato".
If I had a cafe I would have a sign that said "Please do not order a long Macchiato - there is no such thing - ask for advice".
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I was a bit perplexed when I ordered my first machiato and was asked whther I wanted long or short. A long machiato seems to be not so much a piccolo latte but a double shot of espresso (ie 45- 60 mls) with a dash of milk.Originally posted by Rocky View PostI can cope with all the many variations mentioned here except the so called "long Macchiato".
If I had a cafe I would have a sign that said "Please do not order a long Macchiato - there is no such thing - ask for advice".
Among other variations I've had on the machiato are a ristretto with a dash of textured milk (poured as a mini-heart and even a mini rosetta), a short black with a dash of cold milk (the milk sank to the bottom and looked just a short black), a piccolo latte, a mocha and a puzzled look.
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Yes, that has been my experience with the 'long' mac. Places I frequent serve the 'short' as a single shot in a small espresso cup, and the 'long' in a piccolo glass....but is normally a double shot with normal extraction (up to 60 mls). Tends to be an 'after dinner' coffee for me. Spent some time in Paris where this was the only thing I could face consistently (except it's called a 'noisette' rather than 'machiatto')....the dash of milk covered up the predictable faults in the coffee.....and their attempts at latte/flat white style drinks were uniformly awful.Originally posted by flynnaus View PostI was a bit perplexed when I ordered my first machiato and was asked whther I wanted long or short. A long machiato seems to be not so much a piccolo latte but a double shot of espresso (ie 45- 60 mls) with a dash of milk.
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My first 'long Macchiato' experience was as a take-away from one of the best Brisbane cafes. I dashed out during the morning coffee break from a conference (to avoid the 'hotel coffee') and ordered the first thing that I saw on the cafe menu - which happened to be the 'long Macchiato'.
I received a medium sized take-away cup and bolted back to the conference. On opening I found I had a reasonable facsimilie for a normal sized Latte.
"Hmmmm...." I thought, that is not what I was expecting.
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