Short black: basis for all coffee styles, espresso is full-flavoured, fragrant, with a velvety body and lingering after-taste; single serving in a demi-tasse (small cup)
Long black: a single serving of espresso, with the same amount of hot water, added; served in a large cup filled to just under the top, or sometimes with the water provided separately
Americano: a long black made in reverse. It starts with a double shot of espresso in a big mug, and then hot water is poured into it. It’s way stronger than drip, but it’ll at least look familiar.
Macchiato: a single or double espresso shot, just stained with frothed milk
Cappuccino: regular espresso with equal parts steamed milk and foam, sprinkled with chocolate or cinnamon
Flat white: the most common coffee ordered in NZ. This is the size of a cappuccino but milkier. It’s made up of one-third espresso. Two-thirds steamed milk and just a touch of swirled froth on top, hence the name.
Latte: regular espresso, topped with hot milk and little or no froth
Mocha/ Mocccino: one third each of espresso, steamed milk, cocoa
Affogato: espresso served over ice-cream
Fluffy: for kids, a demi-tasse filled with foamed milk sprinkled with chocolate and served with marshmallows on the side and a small chocolate fish.
Find more information on New Zealand Coffee Culture here
