Just wondering if anyone makes an extra effort when someone orders espresso from you. Like after I ask the person if they've had espresso before, I do my whole little routine. I make sure the cup is nice and hot while remove all the little amounts of grounds left in the hopper. Get my little timer ready to make sure I have an oz in 25 seconds. Dump out the first few grounds when I start grinding. Then pull my shot.

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So what do you call espresso poured over sparkling water?

Alex said:
A 'long black' where I come from would probably be about the same as your 'americano' - cup full of hot water with a double rist pulled on top, served asap so the customer has an eye-full of that silky brown crema before it dissipates.

Where I work care is taken with every drink. Have-ins all have art on them and if the shot isn't perfect then it's chucked out. Saying that, however, particular care is taken with anything black simply because that's all there is.

On top of that, our espresso isn't restricted to the '30ml in 30seconds' rule. We find that one should be working with the coffee to create the perfect shot, not forcing the coffee to adhere to a largely random set of rules.

Cedric said:
I like that idea. Ever had a long black? A cup with sparkling water and pour the spro on top. Great summer drink. Trevor said:
With every espresso, macchiato and con panna we serve a small 4oz glass of sparkling water.
I have heard that an americano is with the shot on the bottom, and a long black is with the shot on top. We pull shots on top of our "americanos".


Alex said:
A 'long black' where I come from would probably be about the same as your 'americano' - cup full of hot water with a double rist pulled on top, served asap so the customer has an eye-full of that silky brown crema before it dissipates.

Where I work care is taken with every drink. Have-ins all have art on them and if the shot isn't perfect then it's chucked out. Saying that, however, particular care is taken with anything black simply because that's all there is.

On top of that, our espresso isn't restricted to the '30ml in 30seconds' rule. We find that one should be working with the coffee to create the perfect shot, not forcing the coffee to adhere to a largely random set of rules.

Cedric said:
I like that idea. Ever had a long black? A cup with sparkling water and pour the spro on top. Great summer drink. Trevor said:
With every espresso, macchiato and con panna we serve a small 4oz glass of sparkling water.
Nothing really - it just doesn't exist, same as a 'flat white' probably means nothing to you. The one cafe that did serve something like this that I've found, however, I think called it a 'sparkling black'

Cedric said:
So what do you call espresso poured over sparkling water? Alex said:
A 'long black' where I come from would probably be about the same as your 'americano' - cup full of hot water with a double rist pulled on top, served asap so the customer has an eye-full of that silky brown crema before it dissipates.

Where I work care is taken with every drink. Have-ins all have art on them and if the shot isn't perfect then it's chucked out. Saying that, however, particular care is taken with anything black simply because that's all there is.

On top of that, our espresso isn't restricted to the '30ml in 30seconds' rule. We find that one should be working with the coffee to create the perfect shot, not forcing the coffee to adhere to a largely random set of rules.

Cedric said:
I like that idea. Ever had a long black? A cup with sparkling water and pour the spro on top. Great summer drink. Trevor said:
With every espresso, macchiato and con panna we serve a small 4oz glass of sparkling water.
I've never had someone order a flat white, but I wait for the day when it happens. Same thing with the long black, never happened, but I'll be prepared if it does. It's the same as our latte isn't it (flat white)? My question is what is the difference between a piccolo and a latte; then also, what is the difference between a piccolo and a traditional cappuccino. You Aussies... haha.

Oh, and we call shots on top of hot water an Americano, where hot water over shots of espresso is called a mistake, haha. Sparkling water is a Sparkling Americano, but we always serve ours with lemon, lime and orange wedges around the rim (2 of each). Available May-August.

-bry

-bry

Alex said:
Nothing really - it just doesn't exist, same as a 'flat white' probably means nothing to you. The one cafe that did serve something like this that I've found, however, I think called it a 'sparkling black'

Cedric said:
So what do you call espresso poured over sparkling water? Alex said:
A 'long black' where I come from would probably be about the same as your 'americano' - cup full of hot water with a double rist pulled on top, served asap so the customer has an eye-full of that silky brown crema before it dissipates.

Where I work care is taken with every drink. Have-ins all have art on them and if the shot isn't perfect then it's chucked out. Saying that, however, particular care is taken with anything black simply because that's all there is.

On top of that, our espresso isn't restricted to the '30ml in 30seconds' rule. We find that one should be working with the coffee to create the perfect shot, not forcing the coffee to adhere to a largely random set of rules.

Cedric said:
I like that idea. Ever had a long black? A cup with sparkling water and pour the spro on top. Great summer drink. Trevor said:
With every espresso, macchiato and con panna we serve a small 4oz glass of sparkling water.
The way we do things at my work:
Latte - served in a roughly 7oz glass.
Flat White - served in a cup about 6oz, just a shot of coffee, milk with art on top.
Cap - same cup as flat white, with chocolate
Piccolo - small latte, somewhere between 3 and 4oz, in a small glass
We don't do the more traditional style caps, but they're quite distinct from a pic anyway.



Bryan Wray said:
I've never had someone order a flat white, but I wait for the day when it happens. Same thing with the long black, never happened, but I'll be prepared if it does. It's the same as our latte isn't it (flat white)? My question is what is the difference between a piccolo and a latte; then also, what is the difference between a piccolo and a traditional cappuccino. You Aussies... haha. Oh, and we call shots on top of hot water an Americano, where hot water over shots of espresso is called a mistake, haha. Sparkling water is a Sparkling Americano, but we always serve ours with lemon, lime and orange wedges around the rim (2 of each). Available May-August.

-bry

-bry

Alex said:
Nothing really - it just doesn't exist, same as a 'flat white' probably means nothing to you. The one cafe that did serve something like this that I've found, however, I think called it a 'sparkling black'

Cedric said:
So what do you call espresso poured over sparkling water? Alex said:
A 'long black' where I come from would probably be about the same as your 'americano' - cup full of hot water with a double rist pulled on top, served asap so the customer has an eye-full of that silky brown crema before it dissipates.

Where I work care is taken with every drink. Have-ins all have art on them and if the shot isn't perfect then it's chucked out. Saying that, however, particular care is taken with anything black simply because that's all there is.

On top of that, our espresso isn't restricted to the '30ml in 30seconds' rule. We find that one should be working with the coffee to create the perfect shot, not forcing the coffee to adhere to a largely random set of rules.

Cedric said:
I like that idea. Ever had a long black? A cup with sparkling water and pour the spro on top. Great summer drink. Trevor said:
With every espresso, macchiato and con panna we serve a small 4oz glass of sparkling water.
Thanks, clears things up for me.
That's a little different of what i'm used to. I've never heard of coffee called piccolo. I like the name though.
Alex said:
The way we do things at my work:
Latte - served in a roughly 7oz glass.
Flat White - served in a cup about 6oz, just a shot of coffee, milk with art on top.
Cap - same cup as flat white, with chocolate
Piccolo - small latte, somewhere between 3 and 4oz, in a small glass
We don't do the more traditional style caps, but they're quite distinct from a pic anyway.



Bryan Wray said:
It's an Australia thing.

Are there other places that use these terms I wonder? Sound off if you do.

-bry

Cedric said:
That's a little different of what i'm used to. I've never heard of coffee called piccolo. I like the name though.
Alex said:
The way we do things at my work:
Latte - served in a roughly 7oz glass.
Flat White - served in a cup about 6oz, just a shot of coffee, milk with art on top.
Cap - same cup as flat white, with chocolate
Piccolo - small latte, somewhere between 3 and 4oz, in a small glass
We don't do the more traditional style caps, but they're quite distinct from a pic anyway.



Bryan Wray said:
I'm just scratching my head at this one. We don't serve a flat white. Our Capp does not involve chocolate, other than the optional dusting of cocoa powder or cinnamon. We call a double espresso topped with microfoamed milk to a volume of 3-4 oz (with art) a macchiato. No piccolos - we are an espresso bar, not a marching band :). That's regional variation for you.
Mercury Coffee Bar in Detroit is rockin a pretty Austrailian coffee menu.
I think the dusting with cocoa is what he meant by 'chocolate,' but I suppose I could be wrong. In the same fashion, we have a macchiato, a cortado (which is much closer to a piccolo- macchiato is only about 3 ounces for us), a traditional cappuccino, and a latte, no piccolo, flat white or long black on our menu, I just happen to have some buds in Australia that refer to these drinks as such and so I have become familiar with these terms.
-bry

Brady said:
I'm just scratching my head at this one. We don't serve a flat white. Our Capp does not involve chocolate, other than the optional dusting of cocoa powder or cinnamon. We call a double espresso topped with microfoamed milk to a volume of 3-4 oz (with art) a macchiato. No piccolos - we are an espresso bar, not a marching band :). That's regional variation for you.
Yes, I make an extra effort for espresso orders, in that I ask more specific questions about how they want it. It's such a personal drink and the slightest deviation from the customer's norm can ruin it for alot of people.

In our area, we have quite a few customers who order "an espresso" but were expecting an "espresso americano".

So yes, I also try to find out if they've had espresso before, or show them the demitasse cup to ask if ceramic is ok so they get the idea that it's a tiny drink.

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