THE ESSENTIAL GUIDE TO COFFEE

Melbourne is famous for its love of coffee, whether it’s your morning boost or your favourite pastime. Our daily coffee orders are becoming more and more refined though, as coffee lovers search for the perfect twist on their favourite beverage. “Customers will ask for new requests from us and, from my perspective, I’m happy to try something new,” said Ash Nathan, owner of CoffeeHead in Camberwell. “The customer might teach me something new.” Mr Nathan, who roasts coffee onsite, said it was important to use roasted beans that had been carefully aged. “The basic things to do are: follow the aging process, weigh every shot, make sure to follow the recipe for each coffee, and keep your machine clean,” he said.

Here are some of the different coffees to try next time you place an order:

SHORT MACCHIATO

If you ask for a short macchiato or short mac, you can expect a single shot of espresso with a dash of textured milk. Macchiato means ‘stained’ in Italian, so the drink was originally made with an espresso that was ‘stained’ with a dash of milk. You can also order a short mac topped up with milk to various levels.

LATTE

A latte is normally made with a single or double shot of espresso, steamed milk and milk foam. It’s similar to a cappuccino except with less milk foam and more steamed milk. Lattes are typically larger than cappuccinos too.

LONG BLACK

For a long black, pour two shots of espresso into hot water. This is also called an Americano and it’s as close to drip coffee as it gets. If you just want the espresso without the hot water, you can order a short black instead.

FLAT WHITE

A flat white is made up of a single or double shot of espresso, a generous pour of velvety steamed milk, and a very thin layer of microfoam. While there is debate about whether the flat white was invented in Australia or New Zealand, there’s no contention that the specialty coffee is fast becoming popular around the world too.

RISTRETTO

A ristretto is a shot stopped 15 seconds into its pull rather than the general 30 seconds of a standard espresso. This uses less water and makes a smaller drink, which is more concentrated. Ristrettos are usually served as a double, offering a smoother, less acidic finish than normal espressos.

MAGIC

To make a magic, pour steamed milk over a double ristretto up to the three-quarter level of your standard cup. Magics are similar to flat whites except they have less milk and more coffee. This beverage has been a Melbourne secret for years, but it’s slowly gaining traction outside of Victoria.

COLD DRIP

Cold drip coffee is made by slowly dripping water into coffee grounds, which eventually releases a more intense and concentrated coffee. Baristas often use a cold drip tower, and the process can take anywhere from three to 24 hours for a full batch.

FILTER COFFEE

A filter coffee is a variation on drip coffee and involves pouring hot water over ground coffee to let it drip through a paper or reusable filter. Filter coffee is often served black and offers a less intense flavour profile than espresso.