"Welcome to Five Senses Coffee"

Flat White:

Typically only found in Australia, we are however starting to see some Aussie-inspired ‘Flat Whites’ pop up in different specialty coffee destinations around the world, mostly as a novelty or talking point. The flat white is comparable to the American latte. Often served in a bowl or ceramic cup, the American latte is nearly an exact replica of what we call a flat white. The exact recipe is up for discussion, but the typical flavour profile is a milky drink with a ratio of coffee to milk that is often 1:8, with a very thin layer of foam on top. Cup sizes range from 150ml-300ml with the most common being 240ml. It can either be made with a single or double shot. Takeaway sizes come in 240ml, 360ml and 480ml, the middle size (12oz) is always the most popular, but typically the most diluted, with a skewed coffee to milk ratio. A double shot in this cup would still be very milky, however a triple shot would not be commercially viable as the cost of the cup would be too expensive, and the extra time involved wouldn’t make sense. The best cup of coffee to milk ratio is typically found in the 8oz or 16oz cups (which is exactly double).

Cappuccino:

Traditionally a stronger drink with a small layer of foam on top, the Aussie cappuccino has taken on its own identity. 90% of the time, it is served in the same cup as the flat white and therefore has the exact same coffee to milk ratio. The only difference is the layer of foam and chocolate sprinkles on top of the cappuccino. Some cafes reduce the cup size to differentiate between the cappuccino and flat white and give it more of its own identity. The take away sizes create the same ratio problem for all drinks, and make them very difficult to differentiate.

Long Black:

The long black is very similar to the Americano, which is also served by pouring a double shot of espresso coffee onto hot water. The cup size once again plays a large role in the dilution of the coffee and whether or not it has a sense of body and fullness versus something watery and diluted. Larger is not always better or even comparable, as it typically means you are getting more water and simply diluting your drink. The crema, or gassy layer on the top of the drink, is often mistaken for a symbol of quality. But old, stale coffee leaves a pale yellow film that is quite resilient and bitter and can be mistaken for crema. A freshly roasted coffee with high levels of volatile gas will have a crema that dissipates very quickly – maybe even before it gets to your table. There is little the barista can do to avoid this other than select cups with a small diameter, rest freshly roasted coffee at least a week before using and monitor the shot speed to produce the best possible extraction. Regardless of the crema, the long black tastes best as it cools slightly from boiling to a drinkable temperature. Only then will you be able to perceive some of the finer nuances and sweetness of the coffee. You may be surprised to know that some long blacks are at their best stone cold. Therefore the importance of crema to the long black argument is futile, as by the time it is cool enough to drink, the crema will be gone anyway.

Espresso:

Quick to make, and without any interfering flavour, espresso is often referred to as the drink of purists or connoisseurs. The beauty of the espresso shot is that you get the same caffeine hit you would get in any other of the espresso-based drinks, but with a very small volume of liquid. This makes it quick, easy and convenient with a burst of flavour. The taste should be intense and the art of the good barista is to create a favourable balance of flavour sensations. This balance is easily skewed if the temperature is incorrect, the grind size is wrong, or the shot speed or length is incorrect, as well as if the coffee is too fresh or stale. It sounds simple enough, but as coffee is an organic product with an incredibly complex flavour profile, only a barista who drinks coffee and tastes espresso regularly can really succeed in satisfying the most discerning customers. As espresso has no interfering flavours, and there are an infinite number of coffee blends of varying levels of quality, it would be wrong to assume that good espresso should taste a certain way. It’s really not about comparing it to the cafe down the road and looking for the same character. A good espresso is a seamless experience — whether it is light, heavy, chocolaty or fruity, it should be free of any sour, bitter, burnt, medical off-like flavours. Espresso is best served in a warm ceramic cup and drunk right away, before the gassy layer dissipates and the liquid cools down. No matter how well it is made, the experience is fleeting and meant to happen right away. An old, cooled espresso will taste completely different to a fresh one.

Macchiato:

Traditionally an espresso with a ‘stain’ of hot milk (a dash of foam), the macchiato is a way to take the edge off an espresso and add another dimension to the drink. The macchiato should follow the same rules as the espresso, and is considered a very strong tasting drink. This coffee has evolved into several different versions as customers have requested “a little more” milk. Before you know it, the espresso cup (typically 80ml) is “topped up” and we have suddenly created the Short Macc. Consequently, as people have continued to ask for yet more milk to dilute the stronger drink (instead of ordering a flat white or latte), the macchiato has slowly turned into yet another version which is referred to as the Long Macc (in Australia only). This version varies greatly depending on whom you ask and what state you are in. However, in Western Australia it is often presented as a double shot latte. It is therefore a strong drink with lots of milk, which ends up being pretty far off the original macchiato and stain of milk. For a customer to say that a barista is making a long macc incorrectly would be wrong, as this made up drink has no definitive recipe. Customers would be much better off describing their version of a long macc to the barista in order to avoid disappointment. Ironically, most customers don’t really know what goes in to their coffee which is how the long macc developed in the first place.

Latte:

Served in glass, the Australian latte is typically the milkiest drink on the menu. However, like the other coffee drinks, lattes have evolved depending on decisions cafes have made when purchasing cups and glasses, as well as based on customer feedback. The latte glass often holds exactly the same volume as the flat white, and may only give the illusion of being stronger. Therefore the only difference between the latte and the flat white can sometimes be a 1cm layer of foam. In take-away cups, the flat white and the latte will often come out as identical drinks. If you are looking for a milky drink, this is typically the one to select.

Mocha:

A latte with chocolate, YAY!

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