Word?!: New Zealand Coffee Lingo Part I

Well if you insist

As a native to the cocoa capital of the Caribbean, I have come to appreciate many things about chocolate. I've learned the different names and varieties of cocoa as well its  manufacturing process. This, of course, has led to a deep appreciation for dark chocolate aka the healthiest excuse for dessert. But most importantly, my love for cocoa goes far beyond the bar into whichever product its decadence is imparted.That being said, there's no chocolate here. Well no cocoa tea. And in its place....lots of different types of coffee that I'm still struggling to figure out. Outside of a Vanilla Frappe from Starbucks, I usually have to google terms before I order. So I figured why not take the time to learn this coffee language. As a student, I will certainly be needing it.

For starters, your basic coffee options are beverages with varying proportions of 
espresso, milk and foam. 

Americano

Espresso - This could be explained as a concentrated shot of coffee although in different countries that is open to interpretation. Cuba, I'm talking to you. Some persons consume it as a shot while others request it to be added to other beverages. In New Zealand this is called a Short Black.

Americano - This is an espresso that has been diluted with steaming hot water. Here it's commonly called a Long Black. There is a running online argument as to which should be added first, espresso or hot water but I'll leave that to the professionals.

*Update*
After speaking to a couple baristas here, there is in fact a difference. With an americano, water is added to a shot of espresso. However in a long black, the espresso is added to the water allowing it to float above and be tasted first.

Macchiato - If we translate this from Italian, we can use the word or expression stained. Therefore this type of coffee could be seen as an espresso stained with a scoop of steamed milk and foam. One shot of espresso gives you a Short Macchiato but with 2 shots of espresso, you power up to a Long Macchiato.

Latte with a Bacon and Cheese Quiche

Latte - This has been my "play it safe" drink for some time. Like when you go to a strange restaurant and always order the chicken. It's a shot of espresso with steamed milk and a beautiful design of foam at the top. It's the perfect excuse to test out the skills of your barista.

Cappuccino - Consider this the extra foamy cousin of a latte with a topping of powdered chocolate instead of its cloudy signature pattern.

Flat White - As the name suggests, it's the Latte that could've been but didn't make it; all espresso and milk with no foam. It's very popular and truth be told I haven't come across this term anywhere else. Will be sure to try soon and provide an update.

Piccolo - In New Zealand, this is called a Baby Flat White. It's a one to one ratio of espresso and cream with no foam but served in the usual espresso shot glasses. I think it's a nice way of saying coffee for sissies. But technically it's not politically correct to use that word anymore, so baby it is.

Mocha - And finally something for the cocoa girl. The very necessary espresso shot is mixed with steamed milk, chocolate powder and foam. It's suppose to be the best of all worlds. But when has it ever ended well for people pleasers. Only time will tell. There is also a version of this called the Mochaccino.

You may have noticed some names in bold. These are the ones that have rendered me helpless at every café in New Zealand. Now that I am armed with the basic knowledge, I can't wait to try a couple more cups and update the blog with my opinion. But note to self: even though you are late to a dinner party, ordering an Americano may not be wise. Especially if you have to get up for church in the morning. Leave that for burning the midnight oil.