Magic - 3/4 flat white

[blend52]

And to me, an Americano is hot water on top of a shot, whereas a long black is a shot poured on top of hot water. So a long black should have crema. But that's just my opinion.

I suspect that depends on the barista / local custom.
I have had LB's made shot first then water , in Sydney and Americano's made water first, in the USA . And obviously both vice versa.
I believe a "real" barista knows it always water first .
The Gibraltar,.. is a Piccolo Latte in the USA. ( to a real barista anyway)

[Banjo.au]

... an Americano is hot water on top of a shot, whereas a long black is a shot poured on top of hot water. So a long black should have crema.

My opinion also. They're not the same.

[Yelta]

I read about the Gibraltar last night when I was researching cafes in San Francisco for an upcoming trip. I don't know exactly what it is, I think similar to a flat white?

And to me, an Americano is hot water on top of a shot, whereas a long black is a shot poured on top of hot water. So a long black should have crema. But that's just my opinion.

And a Lungo is about 1/2 the volume of a long black, approx 90 to 100ml, straight out of the porta filter no water added and lots of crema,

[Jonathon]

I think we should drop the "long black" and go with the international version ... "Americano"

And whilst we are at it,..has anyone come across the "Gibraltar" on a pretentious coffee menu ?

I read about the Gibraltar last night when I was researching cafes in San Francisco for an upcoming trip. I don't know exactly what it is, I think similar to a flat white?

And to me, an Americano is hot water on top of a shot, whereas a long black is a shot poured on top of hot water. So a long black should have crema. But that's just my opinion.

[blend52]

Magic ? ..three quarter ??........... is anyone prepared to state exactly what that is ?
( maybe its a FW using half skim, half full cream milk !)......and yes, i have heard that requested !
..or is it a FW made with a restretto ?
Long black..long Mac..
That what you get for having a multilingual coffee culture !
I think we should drop the "long black" and go with the international version ... "Americano"
And whilst we are at it,..has anyone come across the "Gibraltar" on a pretentious coffee menu ?

[DesigningByCoffee]

I've never heard of the name before, but sounds like a quite reasonable description - if it describes what I expect it does
Personally I've always found the standard FW cups either slightly too much milk for a single shot or too strong as a double. The FW glasses we use at home are 160ml - just perfect for a single shot flat white IMHO.
So it sounds like they come in smaller cups (6oz?) which would put them right in the sweet spot I reckon!
That sounds like magic!
Matt

[Jonathon]

It's for people who don't have the linguistic skills to manage to pronounce "three quarter". Perhaps they're too busy on their phones.

Come to think of it, they probably failed maths as well. Long live the 5/16th FW

If any drink needs a name change it's either the long black or long mac - in a busy cafe it must be hard for a barista to clearly hear whether the customer said black or mac. On the rare occasions I order either I find myself really focusing on pronouncing the B or M.

[Jonathon]

Ohhhhh. I wondered what the hell that was. Thanks Jonathon.
I heard it a couple of months back at a place which is currently on top of my 'most pretentious cafe I've ever been to' list. I didn't have the inclination to try and engage the hipster waiter in a discussion about it at the time. Turns out.. good call!

Perhaps we should have a separate thread debating the top 10 most pretentious cafés in each city. I know what would make my number 1 in Melbourne, but that's for a different thread.

But it's not just at the pretentious cafés - the guys from cup of truth in Melbourne are the least pretentious people you'll ever meet, but make outstanding coffee and call it a magic.

[MrJack]

I've had them a couple of times in Perth. Don't see any issue with the name personally.

[fatboy_1999]

Ohhhhh. I wondered what the hell that was. Thanks Jonathon.
I heard it a couple of months back at a place which is currently on top of my 'most pretentious cafe I've ever been to' list. I didn't have the inclination to try and engage the hipster waiter in a discussion about it at the time. Turns out.. good call!

[TC]

I'm curious, when did a 3/4 flat white start to be called a magic?

It seems, at least in Melbourne, that several cafés call it a magic, but is that new, or have I just started noticing something that's been done for a while?

It's for people who don't have the linguistic skills to manage to pronounce "three quarter". Perhaps they're too busy on their phones.

Come to think of it, they probably failed maths as well. Long live the 5/16th FW

[Jonathon]

I'm curious, when did a 3/4 flat white start to be called a magic?

It seems, at least in Melbourne, that several cafés call it a magic, but is that new, or have I just started noticing something that's been done for a while?