Coffee

“I’ll have a decaf coffee. I’ll have a decaf espresso. I’ll have a double decaf cappuccino. Do you have any decaffeinated coffee ice cream? I’ll have a half double decaffeinated half cap with a twist of lemon. I’ll have a twist of lemon. I’ll have a twist of lemon. I’ll have a twist of lemon. I’ll have a twist of lemon...”  A twist of lemon?

Sound familiar? Well, if you have seen LA Story, I am sure you can remember the scene where a group of friends sit around a table ordering their post lunch coffees in typical LA fashion, customizing each ingredient. I must say that I think of that scene often when ordering coffee here in Sydney, as it involves practically learning a new vocabulary.

Let me begin by saying that most Australians think American coffee is crap, and I can understand why. In the US we drink brewed coffee from a coffee pot. The positive side to brewed coffee is that it is quick and easy and you are always offered free refills. The negative is that it can be very watery and sometimes the coffee sits on a hot plate for several hours giving it a refreshing burnt flavor.

In NYC you can walk into your corner bodega, order your coffee, pay $1 and change and it is handed to you in a brown paper bag in less than a minute. In Australia, be prepared to be patient. As Aussies take their coffee very seriously (as they should because it is that good) they will wait as their coffee is prepared with great love and care.

In Australia, coffee is espresso-based, which means that it is strong. A fairly small cup of coffee will keep you energized for quite some time. I made the mistake of trying several of the varieties all in one day which had me shaking for about 48 hours… but if you are going to write a blog post on Australian Coffee you have to become well-versed in the different variations. So here we go with the drink names and brief descriptions…

A “Short Black” is basically one shot of espresso; a “Long Black” (my drink of choice) is two shots of espresso mixed with half a cup of water; a “Flat White” is a shot of espresso with steamed milk and no foam; a “Latte” is about the same but with more milk and a little bit of foam, usually served in a glass; and a “Cappuccino” is a shot of espresso, steamed milk, and a lot of foam, usually with a sprinkle of cocoa on top.

From left: Long Black, Latte, Cappuccino

While there are other types of great coffee (Mocha, Macchiato, etc.), I can’t help but be disappointed with the Australian version of the iced coffee, which is typically my summer drink of preference. I drink my iced coffee black but that is definitely frowned upon here as an “Australian Iced  Coffee” consists of a shot of espresso mixed with milk, ice, a scoop of ice cream, and topped with whipped cream. A bit more of a dessert drink. I made the mistake of accidently ordering one at 9 a.m. a few weeks ago. When the barista questioned my order, I insisted, only to find out that it was not what I expected. I later learned that that because cafes don’t have ice machines, they are not equipped to make the American equivalent. I have now invented my own version, the “Iced Long Black”. My barista literally uses tongs to scoop the ice out of a freezer tray (they think I am strange). I wonder how many ice trays are in the freezer?

From Left: Australian Iced Coffee without the whipped cream, My invention: Iced Long Black

There are only a few Starbucks in Australia….it’s not like New York where they are literally on every corner. I have yet to visit one but am curious to see how they do their iced coffee. Have they adapted to the Australian way? Probably…