Omari Gates
Australia's coffee culture is thriving, with a variety of unique coffee options. Coffee is consumed by millions of people worldwide, and there are many contrasting ways to prepare it. Coffee is usually served as a hot beverage but is also popular as a cold drink. It is often consumed as a morning drink to wake people up. In Australia, coffee is taken seriously, and you will rarely hear someone just order a 'coffee'. This paragraph will introduce you to the different types of coffee available in Australia and how to make them.
| Characteristics | Values |
|---|---|
| Coffee Type | Ristretto, Espresso, Americano, Latte, Cappuccino, Mocha, Macchiato, Flat White, Piccolo, Long Black, Cortado, Affogato, Magic Coffee, Dirty Chai, Iced Coffee, Filter Coffee, Cold Brew, French Press |
| Origin | Australia (Flat White, Magic Coffee, Piccolo Latte), Spain (Cortado), Italy (Ristretto) |
| Size | Regular, Large |
| Serving Style | Dine-in (ceramic mug), Takeaway (paper cup) |
| Milk Type | Cow's milk, Soy milk, Almond milk, Oat milk |
| Milk Texture | Steamed, Frothy, Foamy, Micro-foam, Smooth, Thick, Creamy |
| Add-ons | Ice cream, Honey, Chocolate/Cocoa powder, Flavoured syrup (caramel), Ice |
| Preparation Method | Espresso machine, Coffee filter, Coffee maker, French press, AeroPress, Chemex |
| Serving Size | 90ml, 150-180ml, 200-220ml, 250ml |
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What You'll Learn
How to make an espresso
Espresso is a concentrated form of coffee served in small, strong shots. It is the base for many coffee drinks.
To make a good espresso, the quality of coffee, water, grinder, and technique are more important than the espresso machine. The coffee beans should be roasted within the last two weeks and ground as finely as possible. For a double shot of espresso, use 20-22 grams of ground coffee.
When using an espresso machine, ensure that the machine, portafilter, and cup are all hot before pulling the shot. Carefully lock the portafilter into place without knocking or jarring it, then immediately start pulling the shot. On a lever machine, pull the lever down to cock the spring. On a manual, semi-auto, or automatic machine, push the brew button or flick the lever switch.
If you don't have an espresso machine, you can use a moka pot or a French press to approximate an espresso. When using a moka pot, pour 3.5 fluid ounces of water into the bottom of the pot, add the coffee grounds to the built-in filter, screw on the spouted top, and place the pot on a burner set to medium heat. Wait until the coffee begins to expand and foam in the upper level of the pot. With a French press, you can experiment with water temperature, coffee-to-water ratio, grind size, and filter type to find your perfect brew.
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How to make a flat white
The flat white is a milk-based espresso coffee that originated in Australia in the 1980s. It has since become popular worldwide, with many coffee drinkers enjoying its strong coffee flavour and creamy texture.
To make a flat white, you will need a double shot of espresso and steamed milk. The ratio is typically 1:2, with one part espresso to two parts steamed milk. This means you will need around 60ml of espresso and 120-140ml of milk.
The milk should be steamed to create a fine, velvety microfoam with small, smooth bubbles. This can be achieved by using a milk frother or steam wand. The milk should be heated to around 60-65°C or 140-149°F. If you don't have access to a coffee machine, you can use a microwave and a coffee plunger to create the foamy milk.
Pour the double shot of espresso into your cup, and then add the steamed milk. The milk should make up approximately 25% of the coffee, with a thin layer of microfoam on top. This layer of foam should be around 0.5cm thick and silky smooth, with very fine bubbles.
The flat white is often served in a wide cup, and the layering of the milk and coffee is known as "latte art". It is important to get the right balance of espresso and milk to achieve the signature strength and flavour of a flat white.
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How to make a mocha
A mocha, also known as a mochaccino, is a combination of espresso, steamed milk, and chocolate. Here are three ways to make this indulgent drink:
Method 1
- Pull a double shot of espresso with a medium roast.
- Pull the shot over some dark chocolate syrup.
- Steam milk as usual.
- Pour the steamed milk over the espresso and chocolate syrup mixture.
Method 2
- Place chocolate in a jug.
- Pour a cup of milk over the chocolate and use a milk frother or steam wand to froth the milk. Ensure that the warm milk melts the chocolate until you have a frothy, glossy hot chocolate.
- Pull a shot of espresso.
- Pour the frothy hot chocolate over the espresso.
Method 3
- Combine couverture chocolate and cream, heating in a microwave in 30-second bursts until smooth and around body temperature.
- Pour the mixture into a squeeze bottle and keep it warm.
- Brew a shot of espresso.
- Mix the espresso with an equal quantity of the melted chocolate sauce.
- Steam the milk and pour it into the espresso mixture.
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How to make a cold brew
Making cold brew coffee is easy and doesn't require any special equipment or ingredients beyond a large container for brewing, a strainer, and a piece of cheesecloth or paper filter. It's also one of the easier and less intensive brewing methods, and you can make a big batch at once and store it in the fridge for quick, easy cups of coffee throughout the week.
To make cold brew coffee, start with coarsely ground coffee beans. Beans that are ground to a sandy powder can result in an over-infused coffee and make the strained coffee gritty and muddy. Your beans should look like coarse cornmeal, or even slightly rougher. Next, add filtered water if possible, as this will give your coffee a cleaner, sweeter flavour. The ratio of beans to water is up to you, but a good starting point is one cup of beans steeped in four cups of water. Stir the mixture, then cover and steep at room temperature for at least 12 hours or up to 24 hours.
Once the coffee has finished steeping, strain it through a fine-mesh strainer lined with cheesecloth or paper filters to remove any gritty grounds. Store the strained coffee concentrate in the fridge until you're ready to enjoy it. When it's time to serve, dilute the coffee concentrate with water or milk to taste, and pour it over ice if desired.
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How to make a dirty chai
Australia's coffee culture is world-renowned, with unique options that may leave newcomers scratching their heads. From a perfectly balanced flat white to a piccolo latte, there are many coffee styles to choose from.
Ingredients and Tools:
- Espresso machine, Nespresso, Moka pot, or strong coffee maker
- Fresh chai tea or chai tea bags
- Milk of choice (co: 15,16,17 cashew, almond, soy, oat, or cow's milk)
- Sweetener (co: 13 sugar, honey, maple syrup, or chocolate powder)
- Optional: cinnamon, whipped cream, pumpkin spice syrup, or ice
Steps:
First, brew your espresso or strong coffee. If you are using an espresso machine, pull a single shot of espresso (25-30ml). If you do not have an espresso machine, you can use extra-strong brewed coffee or instant espresso.
Next, prepare your chai tea. If you are using fresh chai tea, boil a small amount of water and brew according to the instructions. If you are using tea bags, follow the steeping instructions on the packaging, being careful not to over-steep to avoid bitterness. Alternatively, you can use chai concentrate or chai powder.
Now, heat your milk. If you are using a milk frother, froth your milk into a foam before adding it to your dirty chai. If you are using a saucepan, place the chai tea and milk in the pan and heat over medium heat until the mixture simmers.
Finally, combine all the components. Add your espresso or strong coffee to the chai tea and milk mixture. Use an immersion blender to blend until foamy and frothy, or transfer the mixture to a blender and blend for 5-10 seconds. Serve immediately in a mug or a latte glass.
You can customise your dirty chai latte by adjusting the ratios of chai tea, milk, and espresso to suit your taste. You can also experiment with different types of milk and sweeteners to change up the flavour. For a fall-inspired twist, add a sprinkle of cinnamon or a dollop of whipped cream on top, or add pumpkin spice syrup to the drink. If you prefer your drink iced, simply serve it over ice.
Enjoy your homemade Dirty Chai Latte!
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