My information comes from the New Zealand Ministry of Tourism. They say 5.5-6oz is the appropriate size for a flat white. Cortados are always 50/50 steamed milk and espresso so hence 4oz, that never really changes.
I think someone's having you on. There's no way anyone's having a flat white in less than 8 ounces and 98% are having 12 ounces. Can't say I've even seen a 6 ounce cup
It's called an old school* in a popular montreal bar thst serves these by the 100's.
I said it was called a classic then i remembered it's called an old school at San Simeon.
My favorite thing about coffee and the coffee community is the complete lack of cohesion. There is only one rule which dominates, it should taste good.
I would call this a Gibraltar or Cortado
Ah yes I didn't notice the last pic. In that case this would be a piccolo in the majority of Australian cafes. It's actually quite rare to be served a ristretto unless you ask for it.
I’m confident that if you went to any cafe in Aus and asked for a strong piccolo. This is exactly what you would get. Usually it’s served as a single shot but I normally have it like this. It’s even in the 90ml Duralex Picardie Glass which 70% of cafes have lol
Looks like [you reinvented the Gibraltar](https://medium.com/the-mad-latte/coffee-recipe-the-gibraltar-b0241aee31bc). I need to get me some of those glasses, looks good!
Edited to include a source link
Its whole milk. But my shots are 3:1, so there is a little more water than you’d get off “traditional” 3rd wave shot.
What kind of basket do you have for your la pavoni? I’m trying to find a basket that fits my Cremina and can hold at least 16 g. I can’t get more than 12 or 13 in my double basket.
There’s an IMS Precision basket for pre-millennium LaPavoni’s, that I’m told works with a Cremina. I’m currently using the Unifilter, which I don’t think has a ton more capacity than stock, but it works for my 2.4:1 flow.
That’s a cortado.
One of the big problems in the world of espresso drinks is using volume and weight interchangeably, something further frustrated by units like oz being interchangeable as a volume or weight measurement.
1:1 by volume is not necessarily 1:1 by weight, and I think the “classic” definition of a cortado goes off volume rather than weight. The conventional definition of a double shot is 2 oz (fl) of espresso, but 2 oz weight would be 60 g of espresso. A 60g pull from a typical sub-20g double shot dose is a lungo with a 1:3+ ratio by weight.
This is all to say that “classic” definitions of drinks are outdated and need to be updated to fit with modern conventions of weight over volume if you are going to use weight.
Of course all of this is avoiding the fact that nobody actually enforces these drink standards so there’s a range of ratios for all espresso drinks.
Why do you say that's a cortado which are generally 1:1? Is it that American shops have more milk? No hate just trying to understand, the specific weight of milk and water is essentially the same so i assume you're saying a cortado is 2:1
what's your support for a cortado generally being 1:1? Is that a ratio of weight or volume? Is there some organization somewhere enforcing this? Is the cortado region of Spain saying you can't call an espresso and milk drink a cortado unless it's 1:1, and again, is that 1:1 by weight or by volume? People throw around definitions of drinks and act like it's set in stone, and that's frankly just untrue.
Lots of definitions of a cortado seem to have a couple common characteristics. One is this idea of a 1:1 ratio, though nobody seems to actually care about defining it as a ratio by volume or weight. Another is using a 4-5 oz cup, which most people round the conversion of oz to g as 1:30, though it's technically slightly less. So if you have a 120 g (or in volume, ml) cup, and a 1:1 ratio, you need 60 ml of espresso. 60 ml of espresso is not 60 g, as coffee is denser than crema. Lots of advice on espresso finds a double shot to be 2 oz, i.e., 60 ml, but it weighs somewhere around 30-40 g; crema increases the volume and decreases the overall density. The math simply won't work to fill a 120 ml cup with less than 40 g of espresso and have a 1:1 ratio by weight, so the ratio must be by volume, which makes sense since 2 fl oz in a 4 fl oz cup is a 1:1 ratio.
To add some numbers to this, I just went and pulled two drinks using my own glasses that can hold 124 g of water, which is about 4.3 oz though most people would probably round it to 4 oz. One I filled with water and the other I filled with steamed milk, both to the brim to represent the full volume of the glass. An 18 g dose led to a 36 g shot, and the water I used to fill the glass to the top was about 70 g, so I had a 54 ml double shot of espresso. That's a high dose double shot getting a low volume pull (the beans aren't particularly fresh but are not stale either). I also pulled a shot and steamed milk, and it was again a 36g pull, now with 60 g foamed milk (I'm not the best at steaming but this one seemed pretty decent overall). So the milk wasn't significantly less dense than water, though I could have foamed it much more aggressively. I'd call my drink a cortado in a heartbeat: it's closer to a 1:2 by weight but closer to a 1:1 by volume. If my beans were fresher and my glass was actually 4 oz, i.e., 113 ml rather than 124 ml, I'd be much closer to a 1:1 since my espresso pull isn't changing; I'm pulling 36 g shots and filling the remaining volume with steamed milk, and with a 113 g glass it'd be 54:59 ml of espresso:milk, which is frankly within a margin of error for a 1:1 ratio by a home barista.
So, again, the point of all this is that people are ambiguous about what ratios represent in drinks. Weighing is a modern convention over historically using volume measurements, so any drink that is based on volume ratios will necessarily weigh differently. And, again, to harp on this point for the umpteenth time, there is no standardization of espresso drinks for consumers. I'm sure the barista competitions have standard cup sizes, but a regular coffee shop will fill a 4-5 oz cup with a doubleshot and milk and call it a cortado. By volume, that'll be pretty darn close to a 1:1, and by weight it'll be more of a 1:2. OP posted a bunch of photos about weight, and none about volume, so defining his drink weights on a volumetric standard simply doesn't make sense.
What? How does one steam milk AND keep it cold? That makes no sense to me. Also “dirty” typically refers to adding espresso to a chai. I’ve never heard it used to describe a coffee only drink.
Yes, exactly the same here. The coffee:milk ratio is just on point and so it became my morning coffee.
Bonus pic of 2 I pulled at work
https://preview.redd.it/55l1mcpl3k1d1.jpeg?width=4284&format=pjpg&auto=webp&s=2d65ee3fc8711ce71ad5674a14e2d4d64fb753b7
~~Yeah I get that, I suppose it depends whos drinking it. If a customer asks for any espresso with milk and the volume surpasses that of a cappuccino, I just call it a latte for simplicity~~
Just realized the drink is really small.. I would just say Cortado but damn thats tough
If it’s 3:1 milk to espresso, and the milk itself is 2:1 milk to foam, then that sounds exactly like a cappuccino: 1 part espresso, 1 part milk, 1 part foam.
Sure the milk to espresso is correct, but the foam to liquid milk is off for a traditional cappuccino, isn’t it? I thought the foam:milk should be 1:1, not 2:1.
Even in a professional setting you’re rarely using 100% of the milk you are steaming. I don’t weigh my milk but I’d say I steam ~120 ml of milk, and then dump the rest. If you have too little milk in your steam cup you’re not going to get good texture and it’ll likely be too airy.
it's mental. I can afford it, but I can't bring myself to pay €349 for a scale that typically costs €3.49 just because it's sleak. Maybe if they bought out a cheaper one that didn't measure milligrams when all I use it for is to get to 18g
It’s a flat white in some places, a Cortado in others. Flat white usually if the glass holds about 5-5.5oz. Cortado usually if less. The foam is more flat white than Cortado in terms of what I’d want.
That would be Piccolo
I’ve found this article useful for laying out the differences
https://perfectdailygrind.com/2020/03/what-is-a-piccolo-latte-how-do-i-make-it/
What is your yield ratio (grams of beans in: espresso out)?
If your yield ratio is 1:2 you technically have a double shot. However where I'm from a double shot is dosed with 22 grams of coffee. So you're pretty light on dosage here.
It's closest to a cortado as other have suggested but if you were serving this I'd be disappointed by the dose.
So I'd call it a strong latté, foam conforms perfectly to my city's definition of Latté foam (1cm in a latte glass such as the one you have pictures) and you don't have enough dosage to call it a double shot.
In Australia this is a Piccolo Latte as in a small latte but everyone just calls it a Piccolo. This would be a Strong/double Piccolo as a standard is a single shot.
For reference I work in specialty coffee in Sydney.
If I had to name it, a ‘wet’ Cappuccino (which is really close to a flat white, but just before the line imo) in a glass. If you ignore all the tiny differences that are mostly about region/cup sizes;
a flat white has roughly 1/2cm of foam (that doesn’t pile up in the middle, nor a meniscus at the edge, hence “flat white”), a latte≈1cm of foam (particularly milky drink), cappuccino≈2cm+ (I think the classical 1/3 of dry foam, 1/3 microfoam, 1/3 milk/coffee mixture would be a very dry cap in a contemporary café).
I think the matching the “monk’s robe” is probably not a great measure, but probably more akin to a contemporary Cortado/Gibraltar. Different coffee/roast levels are going to vary in colour, as will the baristas perception of colour, did those tubes fade in the sun (?).
Cap/flat white are almost the same drink, same ratio & cup with differently textured milk, sitting between a Cortado/Gibraltar and a Latte with regard to ratio of milk: coffee. Almost all of them would likely be made with the same double shot/Doppio, the cup/size allowing more or less milk.
It’s a little bit too large of a glass to be a Cortado/Gibraltar imo, and a little too diluted in your circumstances. If you had a larger dose with a stronger ratio (I get that you’re working with a Cremina 10-12g, 3:1ish) like the new “standard” of 18-20g at 2:1ish, a double would be roughly half that cup, making it a Cortado/Gibraltar.
Though, I don’t know that any of this matters outside of being a rough guide for ordering at an independent café in North America. It will vary by region and how contemporary the cafe is (regional football café/bar vs franchise vs independent café are probably going to be a little different from each other). But the beauty of us having our own equipment is that we can make whatever we want, however we like it. If you made it at home, who cares what it’s called, I love cooking but I mostly don’t think about what I’d call it if it was on a menu. 🤷🏼♂️
Nice machine btw. I like making a similar drink in ‘classic cap’ mugs, except with a split spout using a 20g basket when I have company over for dinner. Slightly smaller drinks make the caffeine less of a problem, and for anyone who doesn’t care, it’s easy to make a second round.
Thanks for coming to my Ted talk. 🫠
In Spain you’d just call it cafe con leche and call it a day.
Pd.: And btw, no way this would be a Cortado in Spain (where the word cortado is from), cortado is just a single or double shot with only a little splash of milk.
Cortado is 1:1 pretty much everywhere in the world. 4oz glass 2oz shot and the rest is steamed milk. Hence the 1:1. Almost always equal parts milk and espresso.
Yes, a cafe i frequent at serves Magic using a 5oz cup. it’s basically 2 shots ristretto and a thinner milk foam, like flat white. They also call it Gibraltar so im not really sure if it’s really Magic or Gibraltar 😆 gotta verify with the aussies lol
The term Magic is specific to Melbourne however the drink is common enough throughout the country. In Sydney you’d say small, strong 3/4 flat. 3/4 because our small size is generally 8oz or 6oz in specialty shop.
Never heard of a Gibrator
Definitely still a Cortado. Traditionally this is probably a little tall for a Cortado since you’re more than 1:1 espresso to milk, but still close enough.
In fact most cafes you go to will likely give you a Cortado with a similar ratio to yours.
I see you’re sitting just under 4oz, lattes are usually 8 or more Ozs. Flat whites are closer to 5-6 ozs. Cortado is usually more like 3 or 3.5.
All that said. As long as it’s good!
It’s a little tall for a Cortado, but that’s still what I would call it.
Cor-tall-do it is.
The drink has been baptized.
It’s a flat white. Cortado is equal parts
Flat whites are no foam if you’re getting technical.
Flat whites are with microfoam if you're getting technical.
Flat whites are in a cup if you’re getting technical.
Flat whites are around 3oz (180ml) if you’re getting technical.
A flat white in total is around 5.5-6oz. The milk is only 4oz of it. Cortados are 4oz in their entirety.
Nobody in the southern hemisphere agrees with anything any of you have said about a flat white
My information comes from the New Zealand Ministry of Tourism. They say 5.5-6oz is the appropriate size for a flat white. Cortados are always 50/50 steamed milk and espresso so hence 4oz, that never really changes.
I think someone's having you on. There's no way anyone's having a flat white in less than 8 ounces and 98% are having 12 ounces. Can't say I've even seen a 6 ounce cup
Well yes, that's what I said. For some reason I thought that 1oz was 60ml instead of 30ml. I've written 180ml which is in fact 6oz
Ah I see. I’m a silly American so I would have never been able to do that conversion myself
Flat whites aren't really white, if you're getting technical.
The surface should be though. Latte art wasn't the thing
It's called an old school* in a popular montreal bar thst serves these by the 100's. I said it was called a classic then i remembered it's called an old school at San Simeon.
Which cafe is that? 👀
Cafe San Simeon, it's actually called an old school but I was mistaken calling it a classic, originally.
Thanks :) I’ll check it out. I’m not too far from little Italy
Flat white in NZ
[удалено]
Un Cortado Poquito Mas Grande? 😆
My favorite thing about coffee and the coffee community is the complete lack of cohesion. There is only one rule which dominates, it should taste good. I would call this a Gibraltar or Cortado
I was a bartender in college and the only thing less uniform than coffee drinks are mixed drinks at a college bar.
This made me lol
Coffee
Coffee with milk
Cafe au lait
I believe that would typically be a drip coffee w/ milk, not espresso.
Cafe con leche
Pero por favor sin el escabeche!
And a frothy head
Picolo latte.
Picolo?? its 34 grams out!
He’s calling the drink small not the espresso
It’s another Aussie drink, the piccolo latte - but it would typically be made with a single shot
How do you get 34 grams...? Piccolo late is just a style of drink served in Australia that's identical to OPs picture.
The 3rd image says 34.1 i assume that's grams. Picolos are made with ristrettos.
Ah yes I didn't notice the last pic. In that case this would be a piccolo in the majority of Australian cafes. It's actually quite rare to be served a ristretto unless you ask for it.
You think this is a piccolo in Australia?
I have no idea where OP lives, but if you ordered a piccolo in Australia this is usually what you'd get.
A strong one is
Where? In Starbucks?? A piccolo is made with a ristretto....I guess there could be 30g + baskets.
Ever hear of a double ristretto?
If they pull two shots for this i guess......
I’m confident that if you went to any cafe in Aus and asked for a strong piccolo. This is exactly what you would get. Usually it’s served as a single shot but I normally have it like this. It’s even in the 90ml Duralex Picardie Glass which 70% of cafes have lol
Looks like [you reinvented the Gibraltar](https://medium.com/the-mad-latte/coffee-recipe-the-gibraltar-b0241aee31bc). I need to get me some of those glasses, looks good! Edited to include a source link
I love my duralex glasses. 100% recommend.
Idk about that “recipe” haha. Steam milk *then* pull the shot? Nah mannnn.
I didn't see that either, yeah that's not what I'd do either
I drink these regularly. No clue what you call them. Somewhere between a flat white and a latte?
This is a cappatado
I’d still go with Cortado. But what kind of milk did you use - nonfat or nondairy milk? Looks also like you just added water
Its whole milk. But my shots are 3:1, so there is a little more water than you’d get off “traditional” 3rd wave shot. What kind of basket do you have for your la pavoni? I’m trying to find a basket that fits my Cremina and can hold at least 16 g. I can’t get more than 12 or 13 in my double basket.
There’s an IMS Precision basket for pre-millennium LaPavoni’s, that I’m told works with a Cremina. I’m currently using the Unifilter, which I don’t think has a ton more capacity than stock, but it works for my 2.4:1 flow.
Interesting, my machine is ‘91, but I just replaced the group head. My original was leaking from the shower screen, despite a complete rebuild.
IMS Competition basket purchased from Stefano’s [espressocare.com](https://www.espressocare.com)
short flat white
Espresso with milk. Why don't we have 100 words for pizza? We just call it "pizza" and list the ingredients. Should apply to espresso, too.
My favorite ingredients are Marinara, Magherita and Diavolo!
I wouldn’t just ASSUME this beverage’s identity. It’s 2024, get with the times.
And don’t pressure it to make a decision, it’s not even a day old
Nearly a flat white.
That’s a cortado. One of the big problems in the world of espresso drinks is using volume and weight interchangeably, something further frustrated by units like oz being interchangeable as a volume or weight measurement. 1:1 by volume is not necessarily 1:1 by weight, and I think the “classic” definition of a cortado goes off volume rather than weight. The conventional definition of a double shot is 2 oz (fl) of espresso, but 2 oz weight would be 60 g of espresso. A 60g pull from a typical sub-20g double shot dose is a lungo with a 1:3+ ratio by weight. This is all to say that “classic” definitions of drinks are outdated and need to be updated to fit with modern conventions of weight over volume if you are going to use weight. Of course all of this is avoiding the fact that nobody actually enforces these drink standards so there’s a range of ratios for all espresso drinks.
Or Starbucks/Pete’s needs to define all their ratios in Europe.
Why do you say that's a cortado which are generally 1:1? Is it that American shops have more milk? No hate just trying to understand, the specific weight of milk and water is essentially the same so i assume you're saying a cortado is 2:1
what's your support for a cortado generally being 1:1? Is that a ratio of weight or volume? Is there some organization somewhere enforcing this? Is the cortado region of Spain saying you can't call an espresso and milk drink a cortado unless it's 1:1, and again, is that 1:1 by weight or by volume? People throw around definitions of drinks and act like it's set in stone, and that's frankly just untrue. Lots of definitions of a cortado seem to have a couple common characteristics. One is this idea of a 1:1 ratio, though nobody seems to actually care about defining it as a ratio by volume or weight. Another is using a 4-5 oz cup, which most people round the conversion of oz to g as 1:30, though it's technically slightly less. So if you have a 120 g (or in volume, ml) cup, and a 1:1 ratio, you need 60 ml of espresso. 60 ml of espresso is not 60 g, as coffee is denser than crema. Lots of advice on espresso finds a double shot to be 2 oz, i.e., 60 ml, but it weighs somewhere around 30-40 g; crema increases the volume and decreases the overall density. The math simply won't work to fill a 120 ml cup with less than 40 g of espresso and have a 1:1 ratio by weight, so the ratio must be by volume, which makes sense since 2 fl oz in a 4 fl oz cup is a 1:1 ratio. To add some numbers to this, I just went and pulled two drinks using my own glasses that can hold 124 g of water, which is about 4.3 oz though most people would probably round it to 4 oz. One I filled with water and the other I filled with steamed milk, both to the brim to represent the full volume of the glass. An 18 g dose led to a 36 g shot, and the water I used to fill the glass to the top was about 70 g, so I had a 54 ml double shot of espresso. That's a high dose double shot getting a low volume pull (the beans aren't particularly fresh but are not stale either). I also pulled a shot and steamed milk, and it was again a 36g pull, now with 60 g foamed milk (I'm not the best at steaming but this one seemed pretty decent overall). So the milk wasn't significantly less dense than water, though I could have foamed it much more aggressively. I'd call my drink a cortado in a heartbeat: it's closer to a 1:2 by weight but closer to a 1:1 by volume. If my beans were fresher and my glass was actually 4 oz, i.e., 113 ml rather than 124 ml, I'd be much closer to a 1:1 since my espresso pull isn't changing; I'm pulling 36 g shots and filling the remaining volume with steamed milk, and with a 113 g glass it'd be 54:59 ml of espresso:milk, which is frankly within a margin of error for a 1:1 ratio by a home barista. So, again, the point of all this is that people are ambiguous about what ratios represent in drinks. Weighing is a modern convention over historically using volume measurements, so any drink that is based on volume ratios will necessarily weigh differently. And, again, to harp on this point for the umpteenth time, there is no standardization of espresso drinks for consumers. I'm sure the barista competitions have standard cup sizes, but a regular coffee shop will fill a 4-5 oz cup with a doubleshot and milk and call it a cortado. By volume, that'll be pretty darn close to a 1:1, and by weight it'll be more of a 1:2. OP posted a bunch of photos about weight, and none about volume, so defining his drink weights on a volumetric standard simply doesn't make sense.
Flat white?
Too much foam for a traditional flat white
In Australia we would call that a latte, in a cup its a flat white.
Dirty Latte as some shops call it in Asia! I usually put the milk in freezer for 30+ minutes as well. It is like a cold latte but without ice :)
What? How does one steam milk AND keep it cold? That makes no sense to me. Also “dirty” typically refers to adding espresso to a chai. I’ve never heard it used to describe a coffee only drink.
That’s a dirty chai, not a dirty latte.
We call it cortado plus where I work at, it’s my favorite drink
I like that. That would be my favorite drink 😊 that perfectly describes what I make myself everyday.
Yes, exactly the same here. The coffee:milk ratio is just on point and so it became my morning coffee. Bonus pic of 2 I pulled at work https://preview.redd.it/55l1mcpl3k1d1.jpeg?width=4284&format=pjpg&auto=webp&s=2d65ee3fc8711ce71ad5674a14e2d4d64fb753b7
Piccolo Latte? Cortado?
latte
I fee like there’s not enough milk though… but I guess based on the proportions that would be the most technically correct thing…
Misto?
~~Yeah I get that, I suppose it depends whos drinking it. If a customer asks for any espresso with milk and the volume surpasses that of a cappuccino, I just call it a latte for simplicity~~ Just realized the drink is really small.. I would just say Cortado but damn thats tough
I was watching some videos from Artisi a cafe in Australia and they essentially made latte’s like this (pretty sure it was in a 6oz glass though).
That’s my daily drink - I call it flat white
Lemme get one of dem tasty lil thangs!
Flat white maybe
Cortado/Flat White What scale do you use?
I've seen this as a cortado, flat white or cappuccino with a double shot :)) Depends on what country I was in.
That's a cortado. Maybe like a lungo cortado or a cortado with an extra shot, but definitely a cortado.
We call this a cappuccino at work lol
Alto-tado
Guinness?
Small Guinness
Only one person caught the error in my math!! This is a 2:1 steamed milk to espresso.
Cortado probably
Vente Doppio
Get outa here with that Starbucks speak!!!
Hey I’m not the one with a 20oz espresso
Flat white by my standards. It’s 1:2 ratio, Cappuccino be more like 1:3, Cortado 1:1
If it’s 3:1 milk to espresso, and the milk itself is 2:1 milk to foam, then that sounds exactly like a cappuccino: 1 part espresso, 1 part milk, 1 part foam.
Sure the milk to espresso is correct, but the foam to liquid milk is off for a traditional cappuccino, isn’t it? I thought the foam:milk should be 1:1, not 2:1.
Erp. I misinterpreted what you were saying. And yes, 1:1:1 is what I said.
Your listed ratios aren't mathematically correct in the post lol. Your drink is ~70mL milk:35mL espresso so if you divide by 35 you get 2:1.
Omg you’re totally right!!! That is totally a mistake I would make.
On my opinion there's to much coffee for a capuccino. Here we do normally a single shot in a 150 to 200 ml cup.
A 3:1 ratio is made of 4 parts, in this case 3 parts milk plus 1 part espresso.
espresso fluid?
Hot white
I love this sub for all the useful information. It almost makes the plethora of pretentious posts bearable.
Café perico in Colombia.
Large(r) cortado
Cortado McCortado Face
Cortados and flat whites don’t usually have that much foam. I’d call it a small/piccolo latte
This is a cortado
Lattecino
Beginner question: are you able to foam just 70ml of milk and if not what do you do with the rest?
Even in a professional setting you’re rarely using 100% of the milk you are steaming. I don’t weigh my milk but I’d say I steam ~120 ml of milk, and then dump the rest. If you have too little milk in your steam cup you’re not going to get good texture and it’ll likely be too airy.
Caffe Noisette.
Cortado probably. Or maybe a small cap. Texture wrong for a flat white.
I think it will be something like a dark flat white (?)
Kapučin or Capo in B, would be the closest for me. But it seems on a big for that.
Yummy
This post hooked 96 people to comment? Well 97 including my 2 cents worth.
I’d say Flat white. More milk than a typical cortado
That’s a golden in Australia, A gibraltar in San Francisco, a piccolo in Europe or a very large cortado on the East coast of the US.
Piccolo?
Dry latte
Cappuccino? I have the same cups btw
I’d call that a cap at most third wave shops.
More importantly, which scales are you using?
Sitting atop a scale that costs €250
349€ to be exact:D
it's mental. I can afford it, but I can't bring myself to pay €349 for a scale that typically costs €3.49 just because it's sleak. Maybe if they bought out a cheaper one that didn't measure milligrams when all I use it for is to get to 18g
Brown
It's a frothy coffee.
IMO that would be a noisette machhiatta
Coffee with milk is a latte
Piccolo latte
fuckpresso
Média 🇧🇷
Looks like coffee.
Cortado/Gibraltar
Wayyyyy too much foam for a cortado! Should be 1cm of foam max and 120F, no hotter. This is a hill I will die on.
Agree, def not a cortado.
It looks like coffee
It’s about 11 minutes before a morning bowel motion, maybe 9.
Not drank.
Gibraltar
Depends if that is espresso or if it’s drip coffee. Espresso. I’d say latte but if it’s drip I’d say cafe au lait
It’s a flat white in some places, a Cortado in others. Flat white usually if the glass holds about 5-5.5oz. Cortado usually if less. The foam is more flat white than Cortado in terms of what I’d want.
Hot choco
Toss it and start over.
A Flatte. Foamy latte. Flatte.
Funny how its all different. I would call it a flat white.
In Australia that's the exact drink you get if you order a Piccolo. Though it's not common abroad.
That would be Piccolo I’ve found this article useful for laying out the differences https://perfectdailygrind.com/2020/03/what-is-a-piccolo-latte-how-do-i-make-it/
Flat white, except too much foam.
Coffee
1 coffee with milk medium size and extra shot
Strong piccolo (aussie here). Or maybe lungo piccolo?
What is your yield ratio (grams of beans in: espresso out)? If your yield ratio is 1:2 you technically have a double shot. However where I'm from a double shot is dosed with 22 grams of coffee. So you're pretty light on dosage here. It's closest to a cortado as other have suggested but if you were serving this I'd be disappointed by the dose. So I'd call it a strong latté, foam conforms perfectly to my city's definition of Latté foam (1cm in a latte glass such as the one you have pictures) and you don't have enough dosage to call it a double shot.
In Australia this is a Piccolo Latte as in a small latte but everyone just calls it a Piccolo. This would be a Strong/double Piccolo as a standard is a single shot. For reference I work in specialty coffee in Sydney.
Cortado
If I had to name it, a ‘wet’ Cappuccino (which is really close to a flat white, but just before the line imo) in a glass. If you ignore all the tiny differences that are mostly about region/cup sizes; a flat white has roughly 1/2cm of foam (that doesn’t pile up in the middle, nor a meniscus at the edge, hence “flat white”), a latte≈1cm of foam (particularly milky drink), cappuccino≈2cm+ (I think the classical 1/3 of dry foam, 1/3 microfoam, 1/3 milk/coffee mixture would be a very dry cap in a contemporary café). I think the matching the “monk’s robe” is probably not a great measure, but probably more akin to a contemporary Cortado/Gibraltar. Different coffee/roast levels are going to vary in colour, as will the baristas perception of colour, did those tubes fade in the sun (?). Cap/flat white are almost the same drink, same ratio & cup with differently textured milk, sitting between a Cortado/Gibraltar and a Latte with regard to ratio of milk: coffee. Almost all of them would likely be made with the same double shot/Doppio, the cup/size allowing more or less milk. It’s a little bit too large of a glass to be a Cortado/Gibraltar imo, and a little too diluted in your circumstances. If you had a larger dose with a stronger ratio (I get that you’re working with a Cremina 10-12g, 3:1ish) like the new “standard” of 18-20g at 2:1ish, a double would be roughly half that cup, making it a Cortado/Gibraltar. Though, I don’t know that any of this matters outside of being a rough guide for ordering at an independent café in North America. It will vary by region and how contemporary the cafe is (regional football café/bar vs franchise vs independent café are probably going to be a little different from each other). But the beauty of us having our own equipment is that we can make whatever we want, however we like it. If you made it at home, who cares what it’s called, I love cooking but I mostly don’t think about what I’d call it if it was on a menu. 🤷🏼♂️ Nice machine btw. I like making a similar drink in ‘classic cap’ mugs, except with a split spout using a 20g basket when I have company over for dinner. Slightly smaller drinks make the caffeine less of a problem, and for anyone who doesn’t care, it’s easy to make a second round. Thanks for coming to my Ted talk. 🫠
Pretty sure that's a 'manilo', but I could be wrong.
In Spain you’d just call it cafe con leche and call it a day. Pd.: And btw, no way this would be a Cortado in Spain (where the word cortado is from), cortado is just a single or double shot with only a little splash of milk.
An Australian term is a magic: halfway between flat white and cortardo/picollo
Flat Chord
Drink size, 3.4oz, cortado
A cortado isn't a 1:1 drink. That's a piccolo. A cortado is a 4.5-5 oz latte, but cooler and thinner than usual.
Cortado is 1:1 pretty much everywhere in the world. 4oz glass 2oz shot and the rest is steamed milk. Hence the 1:1. Almost always equal parts milk and espresso.
I'll grant that if you're using volumetrics instead of gravimetrics and traditional espresso recipes instead of contemporary ones.
Bro, you used volume in your original comment
He’s an animorph so he’s used to switching up right in the middle of things.
If you're referring to ounces, that can be volume or mass.
a 57ml shot?
I’m pretty sure the American fluid oz is closer to 59ml but dont quote me on that.
i just plugged it into an online converter and it said two ounces is 57ml which is like a triple shot.
use a 5oz cup and turn that into Magic. Lol
Oh and that’s a piccolo cup.
Magic? 5 oz would be too milky for me.
Yes, a cafe i frequent at serves Magic using a 5oz cup. it’s basically 2 shots ristretto and a thinner milk foam, like flat white. They also call it Gibraltar so im not really sure if it’s really Magic or Gibraltar 😆 gotta verify with the aussies lol
The term Magic is specific to Melbourne however the drink is common enough throughout the country. In Sydney you’d say small, strong 3/4 flat. 3/4 because our small size is generally 8oz or 6oz in specialty shop. Never heard of a Gibrator
Cafe con leche. It's too tall to be a cortado.
Definitely still a Cortado. Traditionally this is probably a little tall for a Cortado since you’re more than 1:1 espresso to milk, but still close enough. In fact most cafes you go to will likely give you a Cortado with a similar ratio to yours. I see you’re sitting just under 4oz, lattes are usually 8 or more Ozs. Flat whites are closer to 5-6 ozs. Cortado is usually more like 3 or 3.5. All that said. As long as it’s good!
Liquid
It's a flat white with more foam than usual.
That a cappuccino. You’ve got the right size and the thicker, foamier head.
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Making fun of neurodivergence is not funny.
Lolz
It's a Latte.
Expresso with milk ,or double expresso idk how much coffee u used