All Espresso Drinks Explained: Cappuccino vs Latte vs Flat White and more!
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- Опубликовано: 1 май 2024
- What's the difference between popular espresso drinks like Cappuccino, Latte, Flat White or Cortado? We also covered all black coffee options based on the single or double espresso shot. You will see all the coffee drinks side-by-side!
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Timestamps:
0:00 Intro
0:58 Single Espresso
1:35 Double Espresso
1:55 Americano
2:18 Lungo
2:37 Filter coffee (no espresso!)
3:16 Cappuccino
3:46 Espresso Macchiato
4:07 Cortado/Piccolo
4:30 Flat White
4:54 Caffé Latte
5:25 All espresso drinks side-by-side
6:50 The most popular espresso drinks!
7:23 Outro 
Хобби
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Back to the basics! What's your favourite espresso drink? Black or milk?
Timestamps:
0:58 Single Espresso
1:35 Double Espresso
1:55 Americano
2:18 Lungo
2:37 Filter coffee (no espresso!)
3:16 Cappuccino
3:46 Espresso Macchiato
4:07 Cortado/Piccolo
4:30 Flat White
4:54 Caffé Latte
5:25 All espresso drinks (side-by-side)
6:50 The most popular espresso drinks at Večerka
Milk, for sure!
6:41 the caffe latte volume mentioned should be 300ml instead of 150ml based on what you spoke in the video. I believe it's a typo error.
How much ground coffee weight is used for these espressos? What's the brew ratio? Is it 14g of coffee to pull two single espressos (each 21g) or one double (42g)?
@@jonathanschwarz3199 It's 21g in, 42g out (1:2 brew ratio)! Thanks for watching the video, we tried to keep the video simple but you are right that some facts are missing.
@@akankshagupta4937 yes, it's a typo! Sorry about that, it's obviously 300ml.
This video is a service to humanity. I've been baffled by the options at Starbucks or my local espresso bar, and this is the first time they have been made clear to me. Thank you so much.
I don't get it. Coffee is coffee. Stop confusing customers. They could just use a unit it like 1 part milk, 2 parts coffee, 1 part sugar, etc.
@@DoodleDoo Why name food too? Just list the ingredients, we don't have time to learn the name of food options /s
They are not confusing customers. These are just the names of coffee types. If you do not know what they are, just ask like you do when you are not sure what a food item on the menu is.
"service to humanity" you sayin it like this gonna save lives or free up slaves or some shit lmao
@@DoodleDoothey are all the same, you can't just add more coffee more milk or vice versa and make a bunch of names up
Starbucks is American style coffee which is entirely different than European coffee. The milk coffees have much more milk in Starbucks
this the most definitive and short to the point video about coffee type i've come across! keep up the good work guys!
A flat white isn't served in a late glass though. It's in the white cup next to it.
@@wtfsnacks a flat white is literally an 8oz latte but you take about a half second off the aeratimg (shallow) process in the milk steaming. I have a very hard time understanding why coffee drinks are so subjective, region to region, when the reality is, if you just pay attention to the culturalism of espresso from region to region. It's very simple (for example an NZ or AUS flat white vs. something from the UK. Aka an 8oz. macchiato vs. an 8oz. Latte)
Excellent description.
@@RileyKestnerisactuallyladarius
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@@wtfsnacks yeah. its even worse because they put the latte in a mug... the whole point of a flat white was that you dont put it in a glass, unlike a latte and has no or less foam.
As someone who's just starting to appreciate coffee but doesn't understand everything yet, this is a big help!
It should be noted he only says “foamed milk”. The major difference between some of these milk drinks is the amount of steamed milk and foamed milk, not the same at all. Cappuccino is one part espresso, one part steamed milk and one part foamed milk. Cortado is one part espresso and one part steamed milk, no foam. An important distinction as many, including myself, hate foam.
As an Australian barista, I find these videos really revealing.
In the Australian context Latte / Cappuccino / Flat White are not differentiated based on size at all. But they seem to be in most videos I see from around the world.
In Australia it's common that milk drinks are differentiated by froth levels (from flat white with very little, latte with a bit more, and Cappuccino with even more - though the trend is towards a very minimal difference).
Also, depending where you go in Australia all milk drinks: cap, latte, flat white, are served with a double ristretto for a small, and double espresso for a large or small "strong" - though some places serve dine in small coffees with a single shot, to account for dine in cups typically being a bit smaller than small takeaway cups.
Great explanations. What about black coffees?
I've lived and worked in Australia, but by this definition the difference of froth between a latte and a flat white is a joke though. You froth the milk exactly the same for a latte and a flat white. I want micro foam in my flat white, not just warm milk. The origin of the flat white was a milk that couldn't froth somewhere in the 80's, making it impossible to serve cappuccinos. That's all.
This confused me because the foam-milk ratio are the differenciation pointers to me too. The place I work at only uses double espresso shots and all our whites (aside from the piccolo and macchiato) are served in large cappuccino cups
@@jmlepunk
Yeah, I mean, these days it's really no different. But if you're at a place that serves an older clientele, you'll definitely have people that all but want you to scrape the foam off a flat white (or use a spoon to hold it back when you pour); and others that want thick boi cappuccino froth. But yeah, it's a bit of a meaningless difference at this point.
@@user-ot8dj2nj1s
Standard black coffees:
Espresso - single shot / one spout of a double espresso pour
Double espresso - both spouts...
Long black - hot water + double espresso
Short macchiato - single espresso plut a little bit of frothed milk
Long Macchiato - double espresso with a little bit of frothed milk (some places add a bit of hot water, some don't)
No one makes lungos in Australia... (Or at least ... nowhere good.)
Also in Australia we typically do larger shots:
Doses are usually 18g - 22g; and yields are usually 35g - 50g.
At my work, for example, we typically run 20g IN, 45g OUT. (Although we're a large social enterprise that provides training for young people who need a hand - insecure housing, disengaged from work, training or study, that sort of thing - so we sometimes change to 40g OUT so our trainees have an easier time doing the math and dialling in.
you might think the last section of this video was fast forwarded but in reality that's how fast the host and the barista were moving after drinking all that coffee they just made :)
Too true
That's right 🤣
lol
@@EuropeanCoffeeTripqk9ķ
Had to do some searching, but finally found the best, most informative video about the topic right here!
I really appreciate the summary at the end, great video for at use or when your out and about!
I was always taught that macchiato was just an espresso shot with a dollop of milk foam. And a cortado (which means "cut" in Spanish) is an espresso shot with a tiiiiiny little bit of milk, enough to "cut" the bitterness of a pure espresso shot
absolutely correct !! regards from Spain
You are correct.
yes i agree! the video is wrong!
Spot on
A macchiato is the same as a cortado or noisette. The foam on top is to mark the one with milk in for the waiter but should still have milk in just like a cortado is served in Spain
This should be THE model for explanatory vids: clear, concise, short, and straight to-the-point. Well done!
Former barista here, foam texture is what differentiates a Cappuccino from a Flat White and even from a Latte, not the size of the cup or grams or whatever else.
That depends on where you live
Brilliant, punch in the face video. No flux of words, just pure info in the simplest form.
I’m a barista in Australia and all the coffee shots are the same amount depending on the size cup you want and you can ask for more or less shots (1 shot for a small size or 2 shots for medium/large size). Cappuccino just means lot of froth, latte medium froth and a flat white is little to no froth xD
Yeah it seems way more simple in Aus. Even if it might not be right to the rest of the world. But we also have really good coffee here, so must be doing something right
Aye in nz it varies from city to city but I mostly find double shots to be standard then cup size choice can dilute to preference. A perfect flat white should be silky smooth and glossy basically having the foam spooned out before the pour although it's almost impossible to find a barista who can nail it everytime :(
I have a lot of favorite coffee, espressos but no money for food, I am a normal person in Bangladesh.
Quadro espresso is usually enough for me. I never get it why I cant have that anywhere other then favorite place and why so many people want milk and on top of it some kind of picture on it.
Yes.i wonder what it would be like to try a real coffee with the correct ratios
This video makes me realize how much these drinks differ around the world. I'm a cafe owner in Canada and the only drinks explained in this video that resemble whats served here are the latte and flat white. All of our drinks (cap, flat white, latte, macchiato, cortado, espresso) all contain double shots. At my cafe, you can't even purchase a single shot on it's own. A single shot is offered only as an addition to any drink. Caps, lattes and flat whites come in regular or large (12 or 16 ounce). These drinks do not differ in terms of their size but rather the amount of milk foam-- A flat white containing very little foam, a latte containing a little more, and a cap containing lots of foam (and typically dryer foam, which means no art on top). We do offer what we call "traditional" sizes of caps and flat whites, which are smaller 8oz drinks (still not as small as traditional ones in Europe, which are typically around 5 - 6oz). Our cortado is a double espresso (2oz yield) with 2oz steamed milk and our macchiato is a double espresso with just a tiny dollop of milk foam.
That’s what I was taught as well. In most of the cafes I worked in, in Canada.
Only complaint I would have with this is the flat white. It's about the coffee to milk ratio. If I'm ever served a 12oz flat white I either ask for the barista to drop an extra shot in or for it to be remade smaller. If I wanted it at that strength I would have ordered a latte 😂.. everything else seems spot on though.
Your double shot is 60ml? Holy shit, how much coffee do you use for that?
Same.
I mean if the machines always make double shots, why would any cafe only sell singles? It would be a waste.
What a great video! I can't wait to order now. I loved how you recapped the difference
I was looking for a video like this. Thank you.
This is the most straight to the point video in RUclips! Very informative and useful.
Absolutely the best, clearest, and focused explanation of the various espresso options. Especially appreciated the explanation of how a cortado/Piccolo differs from a flat white from a latte.
yep!
It is incredibly well explained, thank you!! always wondered what the differences were
Thank you for going straight to the point and simple to understand. Thank you 😊
someone who doesn't drink coffee this was good information because I feel lost/bewildered with so many different coffee names that my friends order when I go with them to starbucks.
so do you wanna try the double black dopplo italiano espresso?
Starbucks puts the incorrect names though
Do yourself a favor and stop going to Starbucks... it's the McDonalds of coffee places. And the sugar... just thinking about it gave me diabetes.
Your friends don't realize that they're ordering crap. Starbucks doesn't serve quality coffee drinks
I make my own coffee, I just drink back coffee and milk coffee. The names are very confusing for me.
in italy we have the regular expresso (~1/2 espresso cup), ristretto (which is a very short espresso ~ 1/4 of espresso cup) and lungo (which is a longer espresso ~ full espresso cup)
Bravo! Doppio Lungo Macchiato is my drink of choice. The origin is from my Severino Family Sorrento Italy, But trying to describe this to a barista here in Los Angeles, just becomes a Cappuccino. They always use too much milk. LOL
Thanks for explaining the line-up. Much appreciated.
This is the best explanation I came across
It cleared my confusion about various drinks I had for the longest time
Thank you❤❤
Beautifully explained! I've been trying multiple variation of coffees but never really understood the difference between them.
Well now I do!
So glad I saw this. Now I can continue to drink my coffee the same exact way I like
And when you take coffee elsewhere you can put words on what you like or what you disgust.
Thank you very much for explaining this the best way possible iv been looking for a video simplified!
Thank you so much! This was amazingly helpful!
Been looking for a video like this for so long! Thank you so much! Straight to the point and very informative 👌🏻
Watching this, I can smell the coffee. I miss going to the coffee shop!
The best clear structure video I have come across so far 👍🏻
Finally some true to life people ❤
Very useful. I have been confused about these drinks. This clears things out a lot. Thanks!
This was exactly what I needed to hear. Beautifully presented.
Good summary. It’s worth mentioning though that the milk for a cappuccino should have more foam than for a latte or flat white.
A very comprehensive guide to coffee! Thank You!
This has been the best video I have seen in so long. Thank you for sharing.
best summary I've seen so far, good explained and in a reasonable video lenght!!
4:08 the guy on the left is having a hard time sitting still. Now we know who drank all the coffee that was made!
He's busting for a shit.
Great video , ive wanted to learn more about the none milk coffee's and this helps, thanks. I tend to drink cortado or latte but when uk started doing flat whites, i added that to my list. cordado here is served how u did it in a small glass strong with silky milk, lovely. id say it tastes simlar to a flat white, intense coffee with little silky milk and tiny bit of foam. latte is a larger, smoother and not so intense taste of coffee but still good. i dont go for cappuccino here, as it tends to be lots of foam and not much liquid. Ive never heard of a macchiato but im sure they probably do them in London and surounding areas. we do also have mocha latte and mocha cortados here to, which just means added hot chocolate.
Wow this is so great,,i personally as a home barista,,, never knew how to prepare many of these drinks
I love espresso drinks but sometimes I feel the drink names are comparable to Mexican food.
This one is rice, beans, meat and cheese
This one is meat, cheese, rice and beans
This one, now THIS one is cheese, beans, rice and meat.
All similar yet slightly different and yet..an entire menu.
EXACTLY. All delicious
Sounds like you’ve never actually had Mexican food 🤷🏻♀️
@@covatri tacos, tamales, sopes, huaraches, you gotta admit are some combination of tortilla, meat, and salsa 😅
@Sanctus Paulus 1962 LOL.
Thank you! I just wrote a comment that 4 drinks sound the same. Not sure the differences!
Really enjoyable video, I've been calling my flat white a capuccino for years apparently.
Simple yet solved my life long doubt on this . Thanks!
This is the best presentation of coffee short but precise information
I thought I was making cappuccino at home but it turns out I've been enjoying flat white. At least now that I've had some practice and less intimidated by the menu at the cafe. Thank you.
Probably THE best coffee "primer" I've ever seen.
Excellent! Good job! I was a young man in Europe with a backpack a long time ago. I drank beer, wine and liquor by night and tried all kinds of coffees in the mornings. I would love to do a world coffee tour someday! Thanks for the memories.
Great video, I’m in Australia and just to confirm, we have Cafe latte in a glass and flat white in a cup. Flat white is more milky as there in no foam but cafe latte has about 1cm of foam on it and served in a glass. 😊
I was curious why they didn't cover the foam and made it sound like every drink has the same steamed milk. In my experience, the foam and the way the milk is steamed is one of the biggest differences between the different drinks.
@@rikkij3798 exactly. this video missed the biggest differences between the drinks. thumbs down for me
Thanks for sharing your insights on the differences between the two drinks in Australia. It's always interesting to see how the same drinks can vary in different parts of the world!
Very interesting to show the statistics of what people order at the cafe ! The barista seems very knowledgeable and the latte art is spot on !
Thx for this information, sir. Hug from newbie Indonesian barista🇲🇨
Great explanations - thanks! I am learning to be a good host and properly make the types of coffees that my guests order.
as an brazilian I LOVE filter coffee but recently I've been trying to expand my knowledge on coffee and trying new recipes ❤. Still, filter coffee is my favorite, I've always been resistant to milk coffee and used to say "this isn't real coffee, you just like the milk taste" Men, I was WRONG. I kinda like macchiato now hahahaha. Great video, thanks ❤
Great video about different coffee drinks 👌 Enjoyed it very much.
Espresso machiatto means espresso stained. That was a picollo.... Machiatto is strictly just a spoon of creamy foam on the espresso cream.
According to old school Italian brands, yes. And I agree, the drink in that video is a piccolo. However, I'd say that a macchiato is anywhere from the classic dollop of froth to an equal parts froth to espresso. The main gripe I have is that their macchiato is basically latte milk, not cappuccino froth. To me a macchiato, whatever the ratio, should have froth not micro foam.
@@SpencerDonahue froth is technically wrong. It's burnt milk...
There you go, the Barista is making the coffee he believes in himself. That's why everyone is making coffee differently. There's no right or wrong. Just the way how each person or group found out the coffee they believe in
100% Correct. A stain of micro-foam from a spoon. The baristas nemesis during rush hour
I agree, i am spanish and "His" Machiatto is actually a perfect CORTADO(picollo in italy) and this cortado His Cortado is huge, too much milk, the video in general is great , well done and very clear for new baristas( i would froth the milk a bit more for the Cappuccino )
THANK YOU FOR THE TUTORIAL!!!
Finally a video that answered one of my life long questions 🎉
In Australia, difference between FW, latte and cappuccino are just froth levels. Cappuccino the most with a chocolate dusting
this the answer I agree!
Aus has gone for the full commercial "international" definitions by the sounds of things. I don't have a problem with this as it leaves open the possibility of opening a proper Italian style coffee shop and blowing everyone's mind with great coffee (or being run out of town because your macchiato isn't a milky espresso.)
I hate chocolate dust on my coffee
and cup type. FW almost never in a glass cup, but i think latte is. I drink FW.
@@GavinMorris1 Aus is already famous for great coffee :) winning a bunch of barista/coffee awards :)
very interesting and helpful!!
it's easier for me when I order my coffee
I finally know what to order!!! Thank you!!
I am learning so much from watching your videos. Thank you so much for sharing this amazing source of information. This one is quite helpful.
Perfectly presented video. Concise and professional.
It'd only be better if I was there to drink it all.
Such a heartwarming video... Great job!
this is so helpful thank you
I remember in my previous office we had a coffee machine and we made americano with an extra shot of espresso during the afternoons. We called it the American express because it helped us get to the end of the day.
Oh how mich i miss Brno and its coffee...
Another amazing video, thanks ❤️
Excellent video guys! The way you explained it, is amazing.
I've started making espresso at home. I do a double with one and a half cups of warm almond milk. I don't know what steaming does but it must water it down cause my coffee tastes soooo much better than the watery stuff from a coffee shop. I haven't even been able to make nonbitter espresso yet!
Nice video, very informative. The Spanish cortado, not always is needed to be in a glass milk. In Spain you will find quite variable, some regions/bars they deliver in a glass, but also is very usual to be served in a small coffee cup as the machiatto. Is quite usual to be served after the meals. The milk/coffee proportions could be 50/50 or around 75 coffee/25 milk aprox. there is no specific receipt/rule.
I love this video. It is very informative! I only started drinking coffee about 5-6 years ago, I didn't like coffee when I was younger as I found it too bitter. I am still learning all the coffee types and this is helps a lot. Thank you!
Me too, I actually started drinking coffee just for the caffeine, never liked the taste, and still not really do, lol. But I "learned" to drink it. Similar with alcohol alltho I stopped that. I most enjoy lattes & came to like cold lattes (from the supermarket) the most, alltho they are mainly good cuz of added vanilla or creamy taste, if I make them myself with a good coffee at home the taste isn't that good.
@@bekeneel If you don't like the bitterness of coffee, I'd recommend trying a lighter roast, since they're less bitter and more sweet and acidic. For example single origin Ethiopians are awesome, they tend to be sweet with a distinct blueberry flavour. Though if you don't feel like spending money on fancy coffee, another good trick is to add, believe it or not, some salt. Adding (literally) a few grains cuts down the bitterness a lot.
Thanks for the easy to understand explanation. Kudos 👏
Beautifully made video, short and to the point. Great info on weight and amount of milk, free tips on how to do latte art, even a beautiful color grade and graphics... It has everything. Very rare to see such a well-made video on RUclips without selling your channel and begging for subs. Thank you!
Thank you, Michael ☕️🖤 Your supportive words mean a lot to our team!
@@EuropeanCoffeeTrip No problem, video production is my line of work as well, so I love seeing it done as well as this :)
Some other minor differences were left unmentioned, certainly to keep the video concise, but things such as temperature, milk texture, and foam will differ between many milk-based espresso drinks. For example, at least where I've worked around the US, although a flat white may be the same size as a cappuccino, it will typically be warmer, have a thinner texture, and substantially less surface foam.
Thanks for a comment, Jonah! You are right that we had to skip more details and also these details vary a lot from region to region (in our experience). We may get back to it in a more detailed (and specific) video later.
You are right. But they explained the most basic parts. Who would want to watch 40 minutes long for the explanation. I think they nailed it.
@@ChhanaChhakchhuak I agree that this video was very informative for the length. But this is RUclips, I'm sure there are plenty of people who would enjoy a 40 minute video going into all the details of coffee.
@@KSYeoNg Yeah.. Hope they made another one too :D I never really understand the basics they just explained them as these are not available in my areas. I would go for a more detailed video too :D
What I miss in all of these comments (which are all about milk-coffee ratios, and rightfully so) is the Lungo part. A true Lungo needs a coarser grind to give a faster run through the puck in about the same time as an espresso with more coffee as a result and not being an overextracted espresso or diluted espresso! A perfect Lungo is extracted perfectly for it's purpose.
I love how he always fills the cup up to the top, one would argue that you would spill half of the cup while carrying, but actually its the best value for money range
Then you spill some more when adding sugar and stirring it 😅
I am not a coffee drinker but am so pleased to learn this so I can know what the terms mean when I hear it referenced.
Wow! This video is excellent and helps me understand all the options.
in Greece we got this thing called freddo espresso, which is pretty much pure espresso mixed and stirred with ice cubes. i was always surprised to know that this has always been only a Greek thing and nowhere else to be found. Its delicious and refreshing
I saw that on a lot of menus in Asia. To be more specific: saw it in Bali, Chiang Mai, Hanoi and Singapore. Maybe it has something to do with the climate.
people drink lots of iced espresso with or without milk in the US
It's Italian. They call it Shakerado.
@@DaDaDo661 It's Italian in Italy! Everywhere else have their own names for it. Iced coffee is delicious...but iced coffee isn't Italian. Italians love to lay claim to everything they admire....Italians think William Shakespeare must have been Italian because his writing was sublime. Iced coffee originated in North Africa.
yeah and tastes good with instant coffee
There are some mistakes in the video. At least for Italians. . Double espresso it's a coffe that is longer but also contains double prouder, macchiato its just a little splash of milk and can be macchiato caldo (foam milk) or macchiato freddo (milk room temperature), caffè lungo you don't add water but just let press coffe for longer time so it will result a taller and stronger coffe, Cortado we call Marocchino and add on top a bit of chocolate prouder.
A Cortado doesn't contain cocoa/chocolate. It's just how we call Macchiato in Spain. You can order it "con leche fría" which is macchiato freddo. I feel like baristas are completely making shit up.
Excellent video!!! Good job! Most coffee places don’t have a clue on what they are doing here in America! This video definitely needs to be shared. Thank you again for making this video!
This video was awesome I learned so much thank you!! ☕️
I love this. I'm used to just having hot coffee (with half&half), iced coffee (with cream), or a cafe latte. But this really helps me see what I'd be open to trying.
As an european I never understood what cream is, or even that half&half
@@muresantania6504 Of course you have cream in Europe. It's usually used in baking or whipped (double cream) to top off cakes or tartes - "half & half" is half cream, half milk which is very common in the US.
@@MTMF.london cream is for our old folks. 60 and upwards, I really dislike it but I also switched to espresso only. Nothing can taste that good and boost the performance like it. I usually do that while I have a short break from my sport after 1:30h of higher intensity. Milk would bad when I ramp up the HF again.
Australian here. Never seen cream or half and half used in coffee before. Funny how different coffee culture are.
It makes sense that Cappuccino is the most popular. It is a really well balanced coffee drink that is great either in the morning to help you wake up or in the evening with an after dinner dessert. It is a really flexible drink that has the iconic coffee flavour, while being mild enough for most people.
To much foam need a real cup of coffee God bless American coffee
Being in italy for a week I really appreciate American coffee star bucks ,dunkin donuts
@@John-gz4zh
If you want to order an American style drip coffee outside of America you need to ask for an Americano. It isn't technically drip coffee, but it is how espresso bars simulate it using strong espresso and boiling water.
It was actually invented by American GIs in Italy during WW2 because they didn't like espresso. You can order Americanos all across Europe and the Middle East to get close to an American style coffee.
@@John-gz4zh that is very american of u
@@mattbenz99 Thank you
Thanks! all these names are making me dizzy but now it is starting to make sense!
Thank you so much, It was very helpful and useful.
The fact all these options vary from country to country (even coffee shop to coffee shop) is crazy.
Y’all forgot ristretto. It’s a bit old school and mostly Italians, French and Turkish that love this. But It is a type of coffee, a good one at that. I say that as a Tea drinker who indulge in coffee every now and then.
Best before hitting the gym , or getting through a hard day at work. Don’t forget the glass of water after your ristretto.
Excellent content and production! Thank you
thanks for the video, i learned a lot
Informative and to the point. Thank you for skipping the chit chat.
The main problem I find with coffee is the variance of the cup size. Cafes would use a single/double espresso, but fill the glass with with milk. I used to work at a cafe that had standard mugs but large takeaway cups, so the coffee would be really strong on the mug but kinda weak for takeaway.
Exactly ….
Why not measure the milk by the mug size, the difference of the coffee milk ratio is what makes each drink unique in flavour.
Thanks very much for the to-the-point video!! Explaining the different types.
Thank you, this is so helpful in Europe!
Interesting to see this comparison. Not only does it appear to vary with region but I'm sure it's changed over time. For me here in Brisbane Australia I used to order lattes and they were about a 1:3 ratio of espresso to hot milk (you could see it as they were made thanks to footed glass mugs that seem to have fallen out of fashion). The flat whites I remember from those times were espresso topped up with hot water and just some hot milk, but these days they seem functionally the same as cappuccinos, and lattes seem much weaker. Only difference is more foam on cappuccino, to the point where the cup is only about 1/2 - 2/3 full after the froth is gone. GIMME A FULL CUP OF COFFEE DAMN IT!
As an italian I can say that he definitely nailed the doses, definitions and name pronunciations. Great job 👍🏻
As an Italian, I'd say that if you go in any coffee and ask for Cortado or flat white, no one will give you anything
@@valentinogarramone5276 I was talking about the italian drinks of course, he clearly said that flat white is australian
Awesome video!!! To the point and easy to understand.
Thanks for the detailed explanation.
It makes me happy that your pour over (batch brew) is from the exact same Technivorm Moccamaster that I have at home and use everyday.
Now I hate machine coffee!
Thank you so much! Now I'm finally starting to understand all these drinks...now I'll feel less intimidated among all these hip people at the coffee shop! 😄I normally order a latte with flavoring (hazelnut is my fave), but now I'm excited to try a couple more of these types sometime.
he used foamed milk in ALL drinks. which is very wrong
Thank you for this clear Explanation 👍
Brilliant coffee video excellent narration and demonstration BRAVO!👌🏼💯👏🏼