Types of Coffee
We all have our favourite coffee, from the no nonsense espresso to the omnipresent cappuccino. As more and more cafés open up and espresso becomes global, so do the choices! A latte in Australia can be different to a latte in New York and it is certainly different to a latte served in Italy. Asking for a latte in Tuscany will find looking at a glass of milk - that's what it means in Italian [ask for a latte macchiato]!
Short Black - this is the standard espresso, 30ml of intense, dark coffee capped by a honey brown layer of crema or cream; should be rich & full-bodied, not thin or watery.
 Long Black - a standard espresso with hot water, served in a regular coffee cup or mug. The hot water is added first, so the crema is maintained. Latte - espresso with hot milk and a small head of dense froth, usually served in a glass. 
Ristretto - very short shot, about 15ml of espresso (from the Italian for ‘restricted') An intense, concentrated version of espresso.
 Doppio - also known as double espresso. Two shots of espresso extracted to the same length as an espresso (ie around 35 mls). This is rocket fuel. Cappuccino - a shot of espresso with densely frothed milk poured into it and dusted with chocolate powder. Note: the higher the 'mountain' of froth does not mean a better cappuccino; the froth should be 'domes' above the rim of the cup, and be dense and very creamy, not dry and tasteless. Macchiato - espresso with a dash of milk added. Some cafes will use a dash of foam; others a dash of milk and froth, or even just a splash of cold milk. They are all correct! (The Italian expression means espresso 'stained' or 'marked' with milk) - usually served in a small [espresso or demitasse] cup.  Flat white - just a no-nonsense milky coffee - espresso with hot milk, no froth. The nearest option to 'cafe au lait' Mocha - espresso, hot chocolate and steamed milk served in a glass. 
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