That doesn't really sound any crazier to me than the Gibraltar vs. Cortado. The bucket can be called a "Morgan", a tub of coffee and milk can still be a latte
By that definition, everything at Starbucks is basically a Morgan. But that's rather negative so perhaps we reverse it and say that a Morgan cappuccino means you are asking for the correct (not Starbucks) ratio. And very politely too. Of course if you then spill it (because there's no wrong way to drink it) you may have pulled a Morgan.
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Whenever I go to new cafes, I study the menu and choose what I want, repeat it in my head as I’m waiting to order, then immediately forget what it was the moment the cashier says “hello, what can I get for you today?”
This is when you ask the backup "what's your mainstay/most popular one?" which gives both you and the cashier an "out" and it's saved my face more times than i can count. Also a fun way to find out what most people come there for, or if the cashier/barista wants to suggest something they're really good at but seldom get orders for.
This is why I always order the same thing because just about every place has mochas and caramel syrup and there is really no way to make it that's going to be disappointing.
I'm not sure if this is a Starbucks thing, but the "undertow" is another nifty little beverage. 1:1 ratio, but 2oz cold milk on the bottom and 2oz espresso poured on top using a wide spoon to distribute the liquid. That way you keep both the flavors and temperatures separate. Feeling both hot and cold temperatures in the mouth at the same time is incredibly satisfying.
I was with $bux for 15 years (left in 2016) just as that drink was making the rounds. IIRC it was never an official beverage but you had to learn what it was b/c people would come in asking for it, like the flat white. I really enjoy the undertow as as shot (which is by far the best way to drink it) but with breve instead of whole milk
I get those all the time! It used to be a regular drink on the peets menu back in 2016. It was and still is one of my favs.. get one damn near everyday
I was in Miami for a week a couple of years ago and completely fell in love with the Colada. It's basically just espresso and sugar foam. They'll typically use a stovetop brewer, like a Bialetti, so it's not actual espresso, but more very strong coffee. The basic recipe is just four ounces of "espresso" and four tablespoons of sugar. Take the first part ounce or so of coffee and whip it with the sugar to make a foam, then put that back on top of the other three ounces. When I make it at home, since I don't have a Bialetti, I just do a regular 2ounce true espresso, and whip the sugar in the first ounce then top with 2 oz hot water. It tastes very much like what they serve there.
Never seen a Marzocco in that color. Sweet! At my cafe we've simplified the menu as much as possible, both to avoid confusion and to speed up the line. Our customers seem to intuit that we don't really do super-custom drinks.
I've always wondered how people come to know that they want really complicated drinks, you know, 2-1/16 shots of this coffee, with 1-1/4 shots of some other coffee, a dash of that milk, mixed with a thimble full of this milk, and sprinkled with a special blend of spices only made by blind monks back in 1642. Either they are rigorously scientific, and have experimented long and hard to find this combination, or they are just... somewhat egotistical? Judging by the sorts of people I know who do this, I would be putting money on the latter, rather than the former, but maybe I am wrong?
@@cerealport2726 I think in many cases, it's one of few parts of their day when they have some measure of control. I kind of respect that, but there is also a social burden on them to not be so selfish that they monopolize the barista's time and hold up the line. It's a verrry delicate balance.
@@cerealport2726 I’d guess that a lot of those people either have found the “recipe” for their drink online and perhaps slowly made a few tweaks to get it just right, or had a very nice barista friend who made them a custom drink one time which they loved and now order that exactly by the specs their friend used. Which, its one thing when someone gets creative for you at 3pm on a Tuesday, and another entirely at 7am Monday when there is a line out the door. I am fairly certain that bored baristas at starbucks making “secret menu” items and posting them online are least 50% to blame for the rise of the crazy super specific orders. That type of order reminds me of what the guys in the kitchen would come up with while closing and then ask us to ring in-extra crispy large fries, half a chili, 3 sides of bacon, add a chicken tender x2, single patty no salt, add shred cheese, add cheddar, add mozzarella…..it went on and on and they would walk out with a clam shell of weirdness that I am assured was good. But they had the good sense never to try to order that when there was a chance we could have other customers coming.
This is the kind of video that you could re-visit/re-make every few years. Always good to get back to the fundamental knowledge base every once in a while and it's good for all the new people discovering coffee for the first time.
This is great. When I fist started trying to learn all the differences between these named drinks, all I ever found was super-nuanced and overly wordy. This is succinct and concise and has done a remarkably far better job of explaining things than anything I’ve ever seen or read. Well done Morgan!
One of my fave coffee shop once had one section of their wall that describe how to differentiate each type of coffee+ milk AND plus pictures (those ratios you mentioned). And I really loved their explanation, and it just make everything simpler to order. Thank you for this video, because I know sometime people feel intimidated on how to order in coffee shop and make wrong order which ended they couldn't enjoy their coffee
For what it's worth, Starbucks does do actual macchiatos, not just the caramel macchiato (which is so named because the espresso "marks" the milk-opposite of a "regular" one) and espresso con Pana, but hardly anybody orders them and many Starbucks baristas don't know how to make them.
Exactly. Espresso macchiato, latte macchiato, and caramel macchiato are all menu items and in theory are all items that Starbucks baristas are trained to make.
I used to love Starbucks. Then I started going to a two-store local coffee chain and their lattes were incredible. Spoiled me for Starbucks. Last time I went to Starbucks I thought maybe the problem was that I didn't have enough espresso in my latte so I asked for an extra shot. It tasted worse. Sadly, my 2-store chain is down to one store (this happened pre-pandemic) and the one store is not at all convenient for me. I miss those delicious lattes.
Capuccino here in Brazil would have a chocolate syrup or chocolate bits on the bottom and not always a little bit of cinnamon. It is also quite common to get an art on the foam with syrup
You really make me miss my barista job. I really enjoyed being a barista, but I couldn't really handle the pressure and started getting panic attacks while on the job. Maybe I should try that again, now that I'm better mentally.
As someone who's slowly developing a taste for coffee and so is drinking fairly milky drinks and slowly trying drinks with less milk videos like these are life savers(I'm rather sensitive to tannins and bitter flavours so know I'll never completely drop milk and sweeteners in my coffee beverages but it's nice to know what percentage of milk I'm at in my beverage of choice)
When you get closer to getting more coffee forward drinks, maybe try a cold brewed coffee. The cold process of brewing cuts out that strong bitterness usually associated with coffee and it comes out much sweeter. That said, you can always add milk and sugar syrup if needed (though, easier to do at home because you'll end up with a bottle in places like Starbucks). Also, beware as cold brew coffee has much more caffeine than a coffee you'd normally order because the grounds sit in the water from anywhere between 12-24 hours.
I am working in a cafe in Berlin (Germany). In my café a cortado comes with sweet condensed milk, a double shot of espresso and milk… Always thought the condensed milk was what makes the cortado a cortado… good to know that I was wrong! Great video! :D
Its interesting to see coffee in America vs what I make here in Australia. While we basically do the same thing for most of them, I haven't heard of a Gibraltar before and we do Macchiato slightly differently as well. We usually serve them in small glass's and add a drop or two of milk to create a 3 layered effect with the espresso, slightly lighter espresso and then the foam on top. Its interesting!
The first and only time I have ever had an espresso was one prepared by a buddy of mine who had been in the US Navy and had spent time in Italy. He served it, he said, as it was made traditionally in Italy...with anisette. Now, I cannot stand the taste of Anise at all and so this turned me off to espresso from then on. To be fair, I am also a guy who drinks 10 or so cups of black coffee a day and really don't care about what I derisively call "fru fru" drinks. However, I am now contemplating a macchiato as a way to mainline the caffeine while cutting the acidity. I have a new world view to contemplate, and for that I thank you!
Nope, its not the traditional way for sure. Caffé corretto or espresso romano is not a standard espresso. Mind that in italy u usually order a caffe (what is your espresso) and specially in the AM you will not get a helping of eg Sambucca or so added without specifically ordering it. not sure what he ordered and where ...
Morgan, I used to be a barista and there are 3 schools of thoughts in macchiato in where I live. We got short mac (macchiato), long mac and long mac topped up. The macchiato you made is our short mac. Long mac is just a little bit more milk with that mark on top. Long mac topped up is for someone trying to be fancy without them knowing what they actually ordered and it's just a latte. Goddamn latte. We also got ristretto, long black or what you probably call an americano, and piccolo latte, which is just a tiny latte, similar to Gibraltar.
I find it fascinating that I have been ordering caramel macchiatos from starbucks for years not knowing what a true macchiato is. Now that I'm getting into at-home espresso and learning all these drinks (and practicing latte art too), your videos are a huge help! Keep it up Morgan!
That cafe was the highlight of a 1400 mile road trip I took doing a statewide scavenger hunt. I expected to just get caffeinated, but was greeted by my favorite barista content creator
I did my own research (checked Wikipedia) and discovered that latte macchiato and cafe macchiato are basically the opposite extremes of the milk-coffee ratio spectrum.
Macchiato means marked or stained in italian, so a latte macchiato is stained milk and the cafe/espresso macchiato is stained coffee, if that makes sense
Hi Morgan! I absolutely LOVED this (and all your other) videos! Question : would you be able to break down or explain how the making of these drinks is reflected when baristas make them in paper cups? Is there a difference?
The European way for Latte Macchiato is actually foamed milk in a glass with a lot of foam on top and then you pour one espresso on it. You get a pretty effect that way - 3 seperate layers: milk, milk mixed with coffee and foam
I love these videos so much, I always learn something. ❤ lattes in Australia seem to have a lot more foam, closer to a capp, but I had never heard of a cortado, or the wet and dry options! Awesome, relaxing, informative content as usual. ❤❤❤ love
I've always (I'm on the East Coast of the U.S.) ordered my lattes as "no foam." I've been told that's unnecessary because lattes don't have foam (other than the thin layer Morgan shows). So today I just ordered a latte. And got a ton of foam, which I don't like! So, even though I loved this video and Morgan is proving the people who said "lattes don't have foam" correct, I will go back to ordering "no-foam" lattes. BTW, one barista told me I'm just ordering a "Flat White," but another barista told me that's entirely different.
@@TamarLitvot a flat white should be basically a latte without foam - when I was taught to make a flat white, I was taught to tap the jug on the counter to seperate the milk and foam, then use a spoon to hold back all the foam so it was just hot milk in the cup (this wasn't a high end cafe, lol). I think most places (at least where I live) will make a latte with a little more foam than morgan does - maybe it's the same where you are.
@@isthatrubble your description of tapping the milk jug and holding back the foam is exactly what baristas here in Maryland, USA (and Washington DC) do when I ask for a no-foam latte. So the terminology’s different but the technique is the same.
@@TamarLitvot strange that they call it that and not a flat white - I know flat white has made it into UK coffee language but maybe hasn't got as far into america (as far as I know it's an australian creation, which is why everyone knows it where I live, as I'm australian)
great video, Morgan! I've been drinking espreso drinks for years and have never had them explained as well as you have. I use a very nice super-automatic at home and for its milk+espresso drinks it pulls the milk first then drops the coffee through the center. It tastes wonderful, but its not as pretty as the traditional ones you're pulling. thanks for doing these videos, they're great.
For some reason, I've always found that drinks taste sweeter if they start with hot/steamed milk in the cup and then the coffee or espresso. Maybe it's just placebo effect since I think I read that somewhere, but that's what comes across to me.
Just starting to learn how to pull shots of espresso and make milk drinks and this was 100% the video I needed today! I am and always have been an oat milk cappucino person!! But all milk + espresso is good milk + espresso!
i recently got an espresso machine for Christmas and so far i agree, oat milk cappuccino is one of the best! i also really like an oat milk mocha but don't make them often 👀
Very helpful video! In the past I have definitely learned the hard way what a cortado and a macchiato are like. Imagine my surprise when I was traveling abroad and the barista gave me the tiniest to-go cup for the macchiato I ordered. 😂
As a brand new barista (for the green siren), your youtube and tiktok pages are incredibly helpful. Ive gone from a customer - worker so I always need refreshers!! Thank you for this 🥰
Its really fun watching these, I've worked at a diner+bar+cafe combo for 3+ years and believe me the emphasis is NOT on espresso drink authenticity. don't get me wrong I love where I work but it's the kind of place you can order a 20 oz cappuccino and then watch me behind the counter internally crying trying to get enough milk foam to fill that size. also, the specific nightmare of trying to foam a nondairy cappuccino properly.
This is so helpful!!! Please bring more videos like this in the future! Could you try having a video on how to create different levels of milk foam for the drink options? Thanks so much!
I'm in the US and all the coffee shops around me call a plain latte with espresso a café latte and just latte is steamed milk. I'm in a college town with lots of people from around the world which is why I think it is like that.
"...at this point, you're basically a barista..." Yeah, so this is about where it went a bit wrong, that time when they let me sit in the co-pilots seat in an aeroplane, and said "at this point, you're basically a pilot". I mean, no one died, well, no one important anyway...
would like to point out, people are creative AF bc there are not only variations, but also new drinks “coffee with milk” here means strictly half/half, if you want alterations, you ask, but not following these names 😂 also we have a traditional coffee with cinnamon and our cappuccino is served with powdered chocolate on top of the foam
WOW!! I didn't know there were so many espresso/milk drinks!! I worked at a coffee shop in HI in the 90s and we didn't go that far! It's cool that you show so much!
This helps so much!! I'd love to go to more local coffee shops other than Starbucks, but I hated feeling silly when it got to what I should order. Thanks!
I'm Brazilian and here, at least in my state (?) capuccino is a mix of: coffee, milk, chocolate and cinnamon. I love it, but it was a surprise when I found out that the basic formula wasn't this one haha
Here where I'm from we have all of those sizes but most people just drink coffee with milk which is the same size as a cappuccino but the foam is more like the caffe latte
Good video, Morgan! I wanna ask something..does flat whites same as Cortado? Oh and I request a video of cafe lattes mixed with some variants of syrup that are usually used! Such as caramel, hazelnut, butterscotch et cetera.
Morgan you never mentioned Latte Macchiato. I order a Cafe Latte in Verona and was told I wanted a Latte Macchiato. I was a coffee newbie at the time and later at a place called Certaldo Alta asked for a Macchiato and had a bit of a shock when I got a traditional Macchiato. It was nice though ;)
In Europe, flat white is easily the most popular coffee drink these days. Basically a cappuccino but with less milk in a smaller glass with slightly smoother milk, but not like a latte.
Had a machiato yesterday at a place I like the espresso. Barista asked several times to make sure I wanted it traditional. I think because of starbucks macchiato? Knew it would be a dollop of foam (they have a chart by the counter which is helpful) but didn't really think about it but being able to mask a bad espresso just had already had milk in the day lol
Funny story, I actually took my sister to a place a while back, and she ordered the matcha latte. While talking, she was like, "I don't really taste the coffee in this though." "There's no coffee, it's a matcha latte. It's matcha and milk?" "...But it's a latte?" "Latte is milk. It's just matcha and milk. 😂 Otherwise the right word is cafe latte, but I guess we're lazy here." "...I've been lied to all my life."
If you order latte in my country you'll get that tall drink with a lot of foam, if I want to get latte as Morgan did it I order flat white. Funny enough flat white almost always have only one size. I know it's odd
Beautiful young lady who looks like my daughter even speaking, perhaps today the machiatto does not put vanilla? I am Cuban, accustomed to black coffee, I began to taste the latte and the others that you demonstrated today, by the way, the foam almost comes out like you, almost, but I have always seen that here they call that undrinkable drink machiatto, in the places where they sell coffee, that in addition to milk and coffee, they put vanilla. Of course I prefer this modality that you show and seeing that everything comes down to sizes and composition of the cream. Thanks, I loved your video. It was nice to learn more and please tell me something, this type of coffee shops or to drink coffee, where do I find them in the US or where are there baristas like you?
@@gregorycherrett not really, a flat white requires a double espresso or even ristretto with less foamy milk. At least where I come from… that’s why I‘d love to hear Morgan‘s take on it.
Really nice and relaxing video, I learned a lot and now I know why I love cappuccino for the balance with the coffee, milk and foam! Thank you for making it c:
I suggest that we universally recognize and agree that a “bucket of coffee and milk” be called a “Morgan”.
Perhaps a Morganno, to make people think it's an established drink?
the real question is, what ratio goes into a "Morgan"?
That doesn't really sound any crazier to me than the Gibraltar vs. Cortado. The bucket can be called a "Morgan", a tub of coffee and milk can still be a latte
By that definition, everything at Starbucks is basically a Morgan. But that's rather negative so perhaps we reverse it and say that a Morgan cappuccino means you are asking for the correct (not Starbucks) ratio. And very politely too. Of course if you then spill it (because there's no wrong way to drink it) you may have pulled a Morgan.
"can i get a morgan?" *deep Sigh* "what type of dairy would you like"
I witnessed someone order a "latte" in Italy, the look on their face when they got a cup of milk still makes me laugh out loud, even 10 years later...
I refuse to use the term 'latte'.
@OrangePekoeTea It was pretty clear that the barista knew exactly what was going on, and wasn't looking to gain a regular customer!
@@cerealport2726 when I ordered a latte in Italy the chap explained that I wanted a Cafe Latte.
@@peteduxon8658 You're lucky you got someone reasonable then!
@@ro63rto okay chill lol
As someone who DESPERATELY needed a basic coffee guide, I feel like this was made for me!!
Coffee is a big subject. Are you interested in Coffee (the plant), the drink (like this video), how to brew, what to buy and why etc.
Mix of info:
ruclips.net/video/N8meCjVsJWI/видео.html
ruclips.net/video/liGwcuFyaNY/видео.html
Brewing methods:
ruclips.net/video/vQVTNscQY0c/видео.html
Guide to buying coffee (for brewing at home):
ruclips.net/video/O9YnLFrM7Fs/видео.html
About the different drinks:
ruclips.net/video/93waR1jzoLA/видео.html
As someone who currently works at Starbucks and has for quite a while, seeing what a lot of these drinks actually are is... A little surprising
Starbucks is a scourge against coffee 😁
@@cloudyview Starbucks is a milkshake parlour masquerading as a coffee shop
Going to Starbuck for coffee is like going to Taco Bell for Mexican food
@@aaronscholl9560 actually though
@@aaronscholl9560 that's the best analogy I've ever heard for them 🤣🤣
Whenever I go to new cafes, I study the menu and choose what I want, repeat it in my head as I’m waiting to order, then immediately forget what it was the moment the cashier says “hello, what can I get for you today?”
Same here honestly
Quickly point to a random drink and move on.
This is when you ask the backup "what's your mainstay/most popular one?" which gives both you and the cashier an "out" and it's saved my face more times than i can count. Also a fun way to find out what most people come there for, or if the cashier/barista wants to suggest something they're really good at but seldom get orders for.
This is why I always order the same thing because just about every place has mochas and caramel syrup and there is really no way to make it that's going to be disappointing.
I'm not sure if this is a Starbucks thing, but the "undertow" is another nifty little beverage. 1:1 ratio, but 2oz cold milk on the bottom and 2oz espresso poured on top using a wide spoon to distribute the liquid. That way you keep both the flavors and temperatures separate. Feeling both hot and cold temperatures in the mouth at the same time is incredibly satisfying.
I was with $bux for 15 years (left in 2016) just as that drink was making the rounds. IIRC it was never an official beverage but you had to learn what it was b/c people would come in asking for it, like the flat white. I really enjoy the undertow as as shot (which is by far the best way to drink it) but with breve instead of whole milk
When I learnt about the undertow it was done 1:1:1 of espresso, cream, and caramel syrup, really wakes you up
@@callumpritchard5936 that sounds like a lot of syrup
I get those all the time! It used to be a regular drink on the peets menu back in 2016. It was and still is one of my favs.. get one damn near everyday
As an italian cook, i absolutely love watching your skill and handling behind the counter, you explained everything very well, my hat's off to you 👍
I was in Miami for a week a couple of years ago and completely fell in love with the Colada. It's basically just espresso and sugar foam. They'll typically use a stovetop brewer, like a Bialetti, so it's not actual espresso, but more very strong coffee. The basic recipe is just four ounces of "espresso" and four tablespoons of sugar. Take the first part ounce or so of coffee and whip it with the sugar to make a foam, then put that back on top of the other three ounces. When I make it at home, since I don't have a Bialetti, I just do a regular 2ounce true espresso, and whip the sugar in the first ounce then top with 2 oz hot water. It tastes very much like what they serve there.
Never seen a Marzocco in that color. Sweet! At my cafe we've simplified the menu as much as possible, both to avoid confusion and to speed up the line. Our customers seem to intuit that we don't really do super-custom drinks.
Fun! And yes, it’s a totally custom color, pretty nifty
I've always wondered how people come to know that they want really complicated drinks, you know, 2-1/16 shots of this coffee, with 1-1/4 shots of some other coffee, a dash of that milk, mixed with a thimble full of this milk, and sprinkled with a special blend of spices only made by blind monks back in 1642.
Either they are rigorously scientific, and have experimented long and hard to find this combination, or they are just... somewhat egotistical? Judging by the sorts of people I know who do this, I would be putting money on the latter, rather than the former, but maybe I am wrong?
@@cerealport2726 I think in many cases, it's one of few parts of their day when they have some measure of control. I kind of respect that, but there is also a social burden on them to not be so selfish that they monopolize the barista's time and hold up the line. It's a verrry delicate balance.
@@cerealport2726
I’d guess that a lot of those people either have found the “recipe” for their drink online and perhaps slowly made a few tweaks to get it just right, or had a very nice barista friend who made them a custom drink one time which they loved and now order that exactly by the specs their friend used. Which, its one thing when someone gets creative for you at 3pm on a Tuesday, and another entirely at 7am Monday when there is a line out the door.
I am fairly certain that bored baristas at starbucks making “secret menu” items and posting them online are least 50% to blame for the rise of the crazy super specific orders.
That type of order reminds me of what the guys in the kitchen would come up with while closing and then ask us to ring in-extra crispy large fries, half a chili, 3 sides of bacon, add a chicken tender x2, single patty no salt, add shred cheese, add cheddar, add mozzarella…..it went on and on and they would walk out with a clam shell of weirdness that I am assured was good. But they had the good sense never to try to order that when there was a chance we could have other customers coming.
@@talanai967 Yeah, I don't really have a problem with complex and special recipes so much as with the...selfish timing of such orders.
This is the kind of video that you could re-visit/re-make every few years. Always good to get back to the fundamental knowledge base every once in a while and it's good for all the new people discovering coffee for the first time.
This is great. When I fist started trying to learn all the differences between these named drinks, all I ever found was super-nuanced and overly wordy. This is succinct and concise and has done a remarkably far better job of explaining things than anything I’ve ever seen or read. Well done Morgan!
One of my fave coffee shop once had one section of their wall that describe how to differentiate each type of coffee+ milk AND plus pictures (those ratios you mentioned). And I really loved their explanation, and it just make everything simpler to order.
Thank you for this video, because I know sometime people feel intimidated on how to order in coffee shop and make wrong order which ended they couldn't enjoy their coffee
For what it's worth, Starbucks does do actual macchiatos, not just the caramel macchiato (which is so named because the espresso "marks" the milk-opposite of a "regular" one) and espresso con Pana, but hardly anybody orders them and many Starbucks baristas don't know how to make them.
Exactly. Espresso macchiato, latte macchiato, and caramel macchiato are all menu items and in theory are all items that Starbucks baristas are trained to make.
I used to love Starbucks. Then I started going to a two-store local coffee chain and their lattes were incredible. Spoiled me for Starbucks. Last time I went to Starbucks I thought maybe the problem was that I didn't have enough espresso in my latte so I asked for an extra shot. It tasted worse.
Sadly, my 2-store chain is down to one store (this happened pre-pandemic) and the one store is not at all convenient for me. I miss those delicious lattes.
A fantastic presentation, thank you for taking the time to produce this.
Morgan you should come to Mexico City. The specialty coffee scene is amaaazing!
Capuccino here in Brazil would have a chocolate syrup or chocolate bits on the bottom and not always a little bit of cinnamon. It is also quite common to get an art on the foam with syrup
You really make me miss my barista job. I really enjoyed being a barista, but I couldn't really handle the pressure and started getting panic attacks while on the job. Maybe I should try that again, now that I'm better mentally.
As someone who's slowly developing a taste for coffee and so is drinking fairly milky drinks and slowly trying drinks with less milk videos like these are life savers(I'm rather sensitive to tannins and bitter flavours so know I'll never completely drop milk and sweeteners in my coffee beverages but it's nice to know what percentage of milk I'm at in my beverage of choice)
When you get closer to getting more coffee forward drinks, maybe try a cold brewed coffee. The cold process of brewing cuts out that strong bitterness usually associated with coffee and it comes out much sweeter. That said, you can always add milk and sugar syrup if needed (though, easier to do at home because you'll end up with a bottle in places like Starbucks). Also, beware as cold brew coffee has much more caffeine than a coffee you'd normally order because the grounds sit in the water from anywhere between 12-24 hours.
Great idea, I love the presentation. I can tell lots writing, planning, and editing went into this. Turned out to be one of your best videos!
I am working in a cafe in Berlin (Germany). In my café a cortado comes with sweet condensed milk, a double shot of espresso and milk… Always thought the condensed milk was what makes the cortado a cortado… good to know that I was wrong! Great video! :D
That sounds delicious and quite possibly an excellent dessert.
Its interesting to see coffee in America vs what I make here in Australia. While we basically do the same thing for most of them, I haven't heard of a Gibraltar before and we do Macchiato slightly differently as well. We usually serve them in small glass's and add a drop or two of milk to create a 3 layered effect with the espresso, slightly lighter espresso and then the foam on top. Its interesting!
The first and only time I have ever had an espresso was one prepared by a buddy of mine who had been in the US Navy and had spent time in Italy. He served it, he said, as it was made traditionally in Italy...with anisette. Now, I cannot stand the taste of Anise at all and so this turned me off to espresso from then on. To be fair, I am also a guy who drinks 10 or so cups of black coffee a day and really don't care about what I derisively call "fru fru" drinks. However, I am now contemplating a macchiato as a way to mainline the caffeine while cutting the acidity. I have a new world view to contemplate, and for that I thank you!
Nope, its not the traditional way for sure. Caffé corretto or espresso romano is not a standard espresso. Mind that in italy u usually order a caffe (what is your espresso) and specially in the AM you will not get a helping of eg Sambucca or so added without specifically ordering it. not sure what he ordered and where ...
Morgan, I used to be a barista and there are 3 schools of thoughts in macchiato in where I live. We got short mac (macchiato), long mac and long mac topped up. The macchiato you made is our short mac. Long mac is just a little bit more milk with that mark on top. Long mac topped up is for someone trying to be fancy without them knowing what they actually ordered and it's just a latte. Goddamn latte.
We also got ristretto, long black or what you probably call an americano, and piccolo latte, which is just a tiny latte, similar to Gibraltar.
I find it fascinating that I have been ordering caramel macchiatos from starbucks for years not knowing what a true macchiato is. Now that I'm getting into at-home espresso and learning all these drinks (and practicing latte art too), your videos are a huge help! Keep it up Morgan!
I am a coffee fanatic and make my own drinks at home. Your videos have helped me so much! Thank you!
That cafe was the highlight of a 1400 mile road trip I took doing a statewide scavenger hunt. I expected to just get caffeinated, but was greeted by my favorite barista content creator
Oh I’m so excited for this! Unknown menus are so stressful for me 😂
My wife says that 40 years ago, when she was a student in Perugia, Italy, a Latte Macchiato was a steamed milk with just a bit of coffee added.
I did my own research (checked Wikipedia) and discovered that latte macchiato and cafe macchiato are basically the opposite extremes of the milk-coffee ratio spectrum.
a latte macchiato is a glass of hot milk with one espresso added, simple as that
Macchiato means marked or stained in italian, so a latte macchiato is stained milk and the cafe/espresso macchiato is stained coffee, if that makes sense
@@rankaK it does make sense! latte macchiato is milk with little coffee. caffé macchiato is espresso with little milk. :))
Hi Morgan!
I absolutely LOVED this (and all your other) videos!
Question : would you be able to break down or explain how the making of these drinks is reflected when baristas make them in paper cups? Is there a difference?
The European way for Latte Macchiato is actually foamed milk in a glass with a lot of foam on top and then you pour one espresso on it. You get a pretty effect that way - 3 seperate layers: milk, milk mixed with coffee and foam
Wow, I could never find a video showing what size cups go with what drinks🤘 very informative.
I love these videos so much, I always learn something. ❤ lattes in Australia seem to have a lot more foam, closer to a capp, but I had never heard of a cortado, or the wet and dry options! Awesome, relaxing, informative content as usual. ❤❤❤ love
Melbourne or Sydney
I've always (I'm on the East Coast of the U.S.) ordered my lattes as "no foam." I've been told that's unnecessary because lattes don't have foam (other than the thin layer Morgan shows). So today I just ordered a latte. And got a ton of foam, which I don't like! So, even though I loved this video and Morgan is proving the people who said "lattes don't have foam" correct, I will go back to ordering "no-foam" lattes.
BTW, one barista told me I'm just ordering a "Flat White," but another barista told me that's entirely different.
@@TamarLitvot a flat white should be basically a latte without foam - when I was taught to make a flat white, I was taught to tap the jug on the counter to seperate the milk and foam, then use a spoon to hold back all the foam so it was just hot milk in the cup (this wasn't a high end cafe, lol). I think most places (at least where I live) will make a latte with a little more foam than morgan does - maybe it's the same where you are.
@@isthatrubble your description of tapping the milk jug and holding back the foam is exactly what baristas here in Maryland, USA (and Washington DC) do when I ask for a no-foam latte. So the terminology’s different but the technique is the same.
@@TamarLitvot strange that they call it that and not a flat white - I know flat white has made it into UK coffee language but maybe hasn't got as far into america (as far as I know it's an australian creation, which is why everyone knows it where I live, as I'm australian)
great video, Morgan! I've been drinking espreso drinks for years and have never had them explained as well as you have. I use a very nice super-automatic at home and for its milk+espresso drinks it pulls the milk first then drops the coffee through the center. It tastes wonderful, but its not as pretty as the traditional ones you're pulling. thanks for doing these videos, they're great.
For some reason, I've always found that drinks taste sweeter if they start with hot/steamed milk in the cup and then the coffee or espresso. Maybe it's just placebo effect since I think I read that somewhere, but that's what comes across to me.
Just starting to learn how to pull shots of espresso and make milk drinks and this was 100% the video I needed today! I am and always have been an oat milk cappucino person!! But all milk + espresso is good milk + espresso!
i recently got an espresso machine for Christmas and so far i agree, oat milk cappuccino is one of the best! i also really like an oat milk mocha but don't make them often 👀
Very helpful video! In the past I have definitely learned the hard way what a cortado and a macchiato are like. Imagine my surprise when I was traveling abroad and the barista gave me the tiniest to-go cup for the macchiato I ordered. 😂
Barista-coffee communicator can have little a pitcher switch, as a treat.
As a brand new barista (for the green siren), your youtube and tiktok pages are incredibly helpful. Ive gone from a customer - worker so I always need refreshers!! Thank you for this 🥰
Its really fun watching these, I've worked at a diner+bar+cafe combo for 3+ years and believe me the emphasis is NOT on espresso drink authenticity. don't get me wrong I love where I work but it's the kind of place you can order a 20 oz cappuccino and then watch me behind the counter internally crying trying to get enough milk foam to fill that size. also, the specific nightmare of trying to foam a nondairy cappuccino properly.
In Australia we call cortados piccolos. I found this interesting. Side note the coffees look so good! 😍
This is so helpful!!! Please bring more videos like this in the future! Could you try having a video on how to create different levels of milk foam for the drink options?
Thanks so much!
I'm in the US and all the coffee shops around me call a plain latte with espresso a café latte and just latte is steamed milk. I'm in a college town with lots of people from around the world which is why I think it is like that.
"...at this point, you're basically a barista..." Yeah, so this is about where it went a bit wrong, that time when they let me sit in the co-pilots seat in an aeroplane, and said "at this point, you're basically a pilot". I mean, no one died, well, no one important anyway...
you're here to tell the tale, so we know at least one parachute worked
Lightning fast!!! Just in time for my afternoon coffee haha watching while I brew ☺️☕
would like to point out, people are creative AF bc there are not only variations, but also new drinks
“coffee with milk” here means strictly half/half, if you want alterations, you ask, but not following these names 😂 also we have a traditional coffee with cinnamon and our cappuccino is served with powdered chocolate on top of the foam
Hmmm .....The Combination Is Amazing. Thanks For Sharing It!
I just stumbled in here from the algorithm, and I just wanna say putting the apron on the camera was the such a cute move. Thank you for that!
I always wondered what all these different drink are. Now I know - thanks!!
I just became a barista about a month ago and I've been watching so many of your videos they're so helpful :')
I love you videos so much, they're always so informative!! thank you so much for all the work you put into these
Just one suggestion: maybe you could add a conversion to metric units? Usually I would go for ml (milliliters, so 2 oz is roughly 60ml)
I can already envision the Aussies and Kiwis gearing themselves up for a fight once the flat white video hits!
WOW!! I didn't know there were so many espresso/milk drinks!! I worked at a coffee shop in HI in the 90s and we didn't go that far! It's cool that you show so much!
This helps so much!! I'd love to go to more local coffee shops other than Starbucks, but I hated feeling silly when it got to what I should order. Thanks!
Excellent explanation of Milk + Esspresso 😊
I can‘t tell you why but this video is just as relaxing as it‘s interesting :)
I'm Brazilian and here, at least in my state (?) capuccino is a mix of: coffee, milk, chocolate and cinnamon. I love it, but it was a surprise when I found out that the basic formula wasn't this one haha
Here where I'm from we have all of those sizes but most people just drink coffee with milk which is the same size as a cappuccino but the foam is more like the caffe latte
*HITS THE TABLE* I LOVE THIIIIIIIIIIIIIIIIS
Good video, Morgan! I wanna ask something..does flat whites same as Cortado? Oh and I request a video of cafe lattes mixed with some variants of syrup that are usually used! Such as caramel, hazelnut, butterscotch et cetera.
Morgan you never mentioned Latte Macchiato. I order a Cafe Latte in Verona and was told I wanted a Latte Macchiato. I was a coffee newbie at the time and later at a place called Certaldo Alta asked for a Macchiato and had a bit of a shock when I got a traditional Macchiato. It was nice though ;)
New subscriber here! Love your videos, they’re so informative and now I finally know what a Gibraltar and a Cortado is!
Can’t wait for your espresso ☕️ video! I love your knowledge and I love/obsessed with lattes/cappuccinos😭 keep going love ❤️
Yesss Morgan, impart the wisdom with both charisma and precision ☕💖
The act of giving me an apron warmed this long dead heart.
it's my sincere hope that somewhere in the world there's a café that gives out sticks of rock with every Gibraltar they sell
It’s so cool you mentioning our Australian Flat White 🎉🎉
The video quality, angles, storytelling, composition… all great!!!
In Europe, flat white is easily the most popular coffee drink these days. Basically a cappuccino but with less milk in a smaller glass with slightly smoother milk, but not like a latte.
Flat white is the coffee I love to drink but hate to make.
I believe I've heard that the flat white is an Australian invention.
imma be honest with you: no, they arent
The way you grabbed the portafilter @1:43, that was smooth lol
Had a machiato yesterday at a place I like the espresso. Barista asked several times to make sure I wanted it traditional. I think because of starbucks macchiato? Knew it would be a dollop of foam (they have a chart by the counter which is helpful) but didn't really think about it but being able to mask a bad espresso just had already had milk in the day lol
Starbucks have macchiatos. I think people get their caramel macchiato confused with their regular macchiatos. Two different drinks.
I was totally startled by the "Dankpods headphone testing song" at 1:45
Your macchiato is the cutest little drink I've ever seen
where i'm from a latte macchiato is espresso + milk in a tall glass and a cafe latte is a coffee+milk in a cappuccino cup
Just found your show and I enjoyed your knowledge. You would make an excellent product trainer. Keep up the good work.
This is exactly the video I have been looking for. Thank You!
Funny story, I actually took my sister to a place a while back, and she ordered the matcha latte. While talking, she was like, "I don't really taste the coffee in this though." "There's no coffee, it's a matcha latte. It's matcha and milk?" "...But it's a latte?" "Latte is milk. It's just matcha and milk. 😂 Otherwise the right word is cafe latte, but I guess we're lazy here." "...I've been lied to all my life."
Nicely done!!
There's a few brands of "barista" alternative dairy milks. Would you be able to test some?? 😍
In Germany there is a thing called Latte Macchiato. Wikipedia says its a play on Espresso Macchiato.
Very clear and explanatory video. Congrats. Regards from Montreal!
Another great video. Class act!
I dont even drink coffee but i love your energy! (And i keep waiting for the tea videos)
Love form Greece
this is the first time i am hearing your voice and i love it🤩
Great information. I really enjoyed your explanation and presentation 😀
Thanks for the back to the basics explanation!
If you order latte in my country you'll get that tall drink with a lot of foam, if I want to get latte as Morgan did it I order flat white. Funny enough flat white almost always have only one size. I know it's odd
Your caption makes me really want to hear your thoughts about flat whites, I had no idea they warranted the label “infamous”
After all of that "shorts" hearing your voice is incredible hahah
How can one human being be this pretty and also work with the best thing ever which is coffee, should be illegal
Love your videos, thank you!
You are awesome! Keep up the good work ! 😃
I don't have an espresso machine but I heat the milk and put it in the grinder. It's amazing
Beautiful young lady who looks like my daughter even speaking, perhaps today the machiatto does not put vanilla? I am Cuban, accustomed to black coffee, I began to taste the latte and the others that you demonstrated today, by the way, the foam almost comes out like you, almost, but I have always seen that here they call that undrinkable drink machiatto, in the places where they sell coffee, that in addition to milk and coffee, they put vanilla. Of course I prefer this modality that you show and seeing that everything comes down to sizes and composition of the cream. Thanks, I loved your video. It was nice to learn more and please tell me something, this type of coffee shops or to drink coffee, where do I find them in the US or where are there baristas like you?
This video is sooo amazing 😊😍😍😍 thank you
Feeling honored and flattered wearing the apron :3
Very informative and fun to watch video. I'd like to hear about the flat white, soon!
a flat white is basically a cappuccino without the foam, so an extreme "wet cappuccino" :)
@@gregorycherrett not really, a flat white requires a double espresso or even ristretto with less foamy milk. At least where I come from… that’s why I‘d love to hear Morgan‘s take on it.
@@herbtube7824 That's super interesting how it varies then, yeah I would too
Really nice and relaxing video, I learned a lot and now I know why I love cappuccino for the balance with the coffee, milk and foam! Thank you for making it c:
In italy it's called a machiato which translated mean speaked.
Espresso speaked with some milk.
Im a barista from turkey s Krispy Kreme and i love watching you that's it thanks
Is that Coava coffee? I used to work at Coava! Their coffee is amazing! Some of the best coffees I’ve ever had!