Australia's coffee culture is thriving with various trends that come and go. But one thing remains constant – our love for a perfectly balanced cup of joe. From your local cafe or coffee shop to your very own kitchen, there are brews that keep everyone buzzing.
We'll explore everything from the humble espresso to the trendy magic coffee, and even throw in a few surprises for the chocolate lovers out there. Whichever brew you pick, I'm here to spill the beans on how to create different café-quality coffee drinks right in your own kitchen.
Key Takeaways
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Explore a wide range of coffee drinks, from classic espresso-based options to unique creations like the hot chocolate hybrid mocha or pumpkin spice latte, to find your perfect cup.
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Master the art of steaming and frothing warm milk to enhance various types of coffee, including the dry cappuccino with its extra foam and the creamy flat white.
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Experiment with different brewing processes, from traditional espresso extraction to cold brew and filter methods, to unlock diverse flavours in your homemade coffee drinks.
Basic Equipment Needed for Making Various Coffee Drinks
Before we dive into the details of coffee making, let's chat about the gear you'll need. At a minimum, you'll want:
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A quality coffee grinder for those fresh coffee beans.
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An espresso machine or alternative brewing device (like a French press or pour-over setup).
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A milk frother or steam wand.
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A set of measuring tools.
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Proper coffee cups and glasses.
Remember, a good coffee pot or espresso machine is an investment in your daily happiness!
Most Popular Coffee Drinks You Can Try
Alright, let's get into the good stuff! Here are 15 popular coffee drinks you can whip up at home, plus a bonus for the little ones.
1. Flat White
The flat white is a true blue Aussie invention, though our Kiwi mates might disagree. Born in the 1980s, this coffee drink quickly became a staple in cafes across Australia and New Zealand. It's our answer to the Italian caffe latte, but with its own unique character.
A flat white offers a perfectly balanced cup with a strong coffee taste, complemented by the creamy texture of silky steamed milk. It's less frothy than a cappuccino but packs more of a coffee punch than a latte, making it a favourite among those who prefer a bold flavour without too much milk.
Ingredients:
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18-20g finely ground coffee beans
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180-200ml cold milk
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Hot water for the espresso machine
Step-by-Step Process:
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Preheat your cup with hot water, then discard the water.
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Grind 18-20g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Extract a double espresso shot (about 60ml) into the preheated cup.
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Steam 180-200ml of cold milk to 60-65°C, creating a silky microfoam.
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Gently swirl the milk jug to break any large bubbles.
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Pour the steamed milk over the espresso, starting from a height and bringing the jug closer as you pour.
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Aim for a ratio of 1:2 coffee to milk.
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Finish with a thin layer of microfoam on top, creating latte art if desired.
Serving Suggestion: Serve immediately in a 150-180ml cup.
2. Long Black
The long black is Down Under's twist on the Americano. It's said to have originated when Italian baristas tried to replicate American-style filter coffee for US soldiers during World War II. In Australia, we flipped the script by adding the espresso to the hot water, rather than the other way around.
A long black offers a bold flavour with a beautiful crema on top. It's less watered down than an Americano, preserving more of the coffee's natural oils and flavours. It's the go-to choice for those who love black coffee but want something smoother than an espresso.
Ingredients:
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18-20g finely ground coffee beans
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120-180ml hot water
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Additional hot water for the espresso machine
Step-by-Step Process:
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Heat your cup with hot water, then discard the water.
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Grind 18-20g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Pour piping hot water (120 to 180 ml of 91-96°C water) into the preheated cup.
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Extract a double shot of espresso (about 60ml) directly over the hot water.
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Aim for a ratio of 1:2 or 1:3 espresso to water, depending on preferred strength.
Serving Suggestion: Serve immediately in a 200-250ml cup whether as a hot coffee or an iced version. Optionally, provide a side of hot water for diluting if desired.
3. Cappuccino
The cappuccino coffee has its roots in 1700s Vienna, but it was perfected in Italy in the early 1900s. Named after the Capuchin friars due to the colour resembling their robes, this drink found a loving home in Australia, becoming a café staple.
A cappuccino offers a harmonious blend of strong espresso, creamy steamed milk, and airy foamed milk. It's the perfect balance of flavours and textures, often topped with a sprinkle of chocolate powder in Aussie cafes, much to the horror of Italian purists!
Ingredients:
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18g finely ground coffee beans
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180ml cold milk
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Cocoa powder or cinnamon for dusting (optional)
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Hot water for the espresso machine
Step-by-Step Process:
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Preheat your cup with hot water, then discard the water.
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Grind 18g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Extract a single shot of espresso (about 30ml) into the preheated cup.
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Steam 180ml of cold milk to 60-65°C, creating a thick, velvety foam.
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Gently tap the milk jug on the counter to break any large bubbles, then swirl.
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Pour the steamed milk over the espresso, holding back the foam.
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Spoon the remaining foam on top to create a distinctive dome.
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Aim for a ratio of 1:1:1 espresso, steamed milk, and foam.
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If desired, dust the top with cocoa powder or cinnamon.
Serving Suggestion: Serve immediately in a 180-200ml cup.
4. Latte
The latte, short for "caffè latte" (Italian for "milk coffee"), has been around in Europe since the 17th century. However, the version we know today was popularised in America in the 1980s and quickly spread worldwide, becoming a favourite in Australian coffee shops.
A latte or coffee milk offers a creamy, mild coffee flavour like the cafe au lait. The large amount of steamed milk softens the intensity of the espresso, making it a favourite for those who prefer a less robust coffee taste. It's often used as a canvas for latte art in Aussie cafes.
Ingredients:
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18g finely ground coffee beans
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250-300ml cold milk
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Hot water for the espresso machine
Step-by-Step Process:
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Preheat your cup or glass with hot water, then discard the water.
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Grind 18g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Extract a single espresso shot (about 30ml) into the preheated cup.
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Steam 250-300ml of cold milk to 60-65°C, creating a smooth microfoam.
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Gently swirl the milk jug to break any large bubbles.
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Pour the steamed milk over the espresso, starting from a height and bringing the jug closer as you pour.
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Aim for a ratio of about 1:3 or 1:4 espresso to steamed milk.
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Finish with a thin layer of microfoam on top, creating latte art if desired.
Serving Suggestion: Serve immediately in a 300-350ml glass or cup.
5. Espresso
Espresso is the foundation of most coffee drinks we know today. Invented in Italy in the early 20th century, it revolutionised the way we brew and enjoy coffee. It quickly became the basis for Australia's thriving coffee culture.
An espresso is a highly concentrated coffee with a rich, bold flavour and a layer of crema on top. It's intense, with a slightly bitter taste that true coffee lovers appreciate. In Australia, it's often called a "short black" and served with a side of sparkling water.
Ingredients:
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9g finely ground coffee beans
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Hot water for the espresso machine
Step-by-Step Process:
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Preheat your espresso cup with hot water, then discard the water.
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Grind 9g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Lock the portafilter into the espresso machine.
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Start the extraction, aiming for a 25-30 second pull.
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Extract about 30ml of espresso into the preheated cup.
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Look for a golden-brown crema on top.
Serving Suggestion: Serve immediately in a 60-90ml espresso cup, with a side of sparkling water to cleanse the palate.
6. Piccolo Latte
The Piccolo Latte, also known as a Piccolo, is a Melbourne invention that's gained popularity across Australia. It's perfect for those who want a strong coffee flavour without the volume of a full-sized latte.
A Piccolo offers a strong coffee taste with a creamy flavour. It's more intense than a regular latte but smoother than a straight espresso drink, making it a favourite for afternoon coffee breaks.
Ingredients:
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9g finely ground coffee beans
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60-90ml cold milk
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Hot water for the espresso machine
Step-by-Step Process:
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Preheat a small glass (100ml) with hot water, then discard the water.
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Grind 9g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Extract a ristretto shot (about 15-20ml) into the preheated glass.
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Steam 60-90ml of cold milk to 60-65°C, creating a silky microfoam.
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Gently swirl the milk jug to break any large bubbles.
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Pour the steamed milk over the ristretto, aiming for a ratio of 1:2 or 1:3 coffee to milk.
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Finish with a thin layer of microfoam on top, creating a small dot of latte art if desired.
Serving Suggestion: Serve immediately in a 100ml glass.
7. Macchiato
Macchiato, meaning "stained" or "spotted" in Italian, refers to the small amount of milk that "stains" the espresso. It's a favourite among those who find espresso too intense but don't want a lot of milk.
A Macchiato has a strong espresso taste with just a hint of milk to soften the edge. It's perfect for those who want to appreciate the nuances of the espresso while taking the edge off the intensity.
Ingredients:
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9g finely ground coffee beans
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15-30ml cold milk
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Hot water for the espresso machine
Step-by-Step Process:
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Preheat an espresso cup with hot water, then discard the water.
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Grind 9g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Extract a single shot of espresso (about 30ml) into the preheated cup.
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Steam 15-30ml of cold milk, creating a small amount of microfoam.
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Gently spoon about a teaspoon of the steamed milk and foam onto the center of the espresso.
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The ratio should be approximately 4:1 espresso to milk.
Serving Suggestion: Serve immediately in a 60-90ml espresso coffee cup.
8. Mocha
The mocha, named after the port city of Mocha in Yemen, combines two of the world's favourite flavours: coffee and chocolate. It's a popular choice in Australian cafes, especially among those with a sweet tooth or love drinking chocolate.
A mocha is rich and indulgent, with the perfect balance of coffee bitterness and chocolate sweetness. It's a hit among hot chocolate lovers who also enjoy a coffee kick, often topped with whipped cream for extra decadence.
Ingredients:
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18g finely ground coffee beans
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15g cocoa powder or 30ml chocolate syrup
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200ml cold milk
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Whipped cream (optional)
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Chocolate shavings for garnish (optional)
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Hot water for the espresso machine
Step-by-Step Process:
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In a cup, mix 15g cocoa powder with a small amount of hot water to form a paste (skip if using chocolate syrup).
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Prepare a double shot of espresso (about 60ml) using 18g of finely ground coffee.
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Add the espresso to the cocoa paste and stir well (or add chocolate syrup to the espresso and stir).
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Steam 200ml of cold milk to 60-65°C, creating a smooth microfoam.
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Pour the steamed milk over the espresso-chocolate mixture, using a 1:3 ratio of espresso-chocolate to milk.
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Gently stir to combine all ingredients.
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If desired, top with whipped cream and sprinkle with chocolate shavings.
Serving Suggestion: Serve in a 300ml cup or glass. For an extra indulgent treat, drizzle additional chocolate syrup on top.
9. Iced Coffee
Iced coffee has existed since the 1800s, but it gained popularity in Australia during our scorching summers. Our version is often more indulgent than the American-style iced coffee, sometimes served with a scoop of ice cream.
Iced coffee drinks or iced espresso are cold and refreshing and offer a strong coffee taste. It's often sweetened in Australia and can be quite creamy, making it a favourite summer treat.
Ingredients:
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18g finely ground coffee beans
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200ml cold milk
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Ice cubes
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30ml vanilla syrup (optional)
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Whipped cream (optional)
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Vanilla ice cream (optional)
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Hot water for the espresso machine
Step-by-Step Process:
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Prepare a double shot of espresso (about 60ml) using 18g of finely ground coffee.
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Allow the espresso to cool slightly.
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Fill a tall glass with ice cubes.
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If using, add 30ml of vanilla syrup to the glass.
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Pour the cooled espresso over the ice.
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Add 200ml of cold milk.
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Stir well to combine and chill the coffee.
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If desired, top with whipped cream and a scoop of vanilla ice cream.
Serving Suggestion: Serve iced coffee in a tall 400-450ml glass with a straw. Optionally, garnish with a dusting of cocoa powder or a drizzle of chocolate syrup.
10. Cold Brew
While cold brewing has been around for centuries, it gained popularity in Australia in the last decade, especially in specialty coffee shops. It's become a summer staple in many cafes.
Cold-brewed coffee is smooth, less acidic, and has a subtle sweetness compared to hot-brewed coffee. It's refreshing and easy to drink, perfect for hot Aussie days.
Ingredients:
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250g coarsely ground coffee beans
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1L cold filtered water
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Ice cubes for serving
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Milk or flavoured syrup (optional)
Step-by-Step Process:
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Add 250g of coarsely ground coffee to a large jar or cold brew maker.
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Pour 1L of cold filtered water over the grounds (1:4 ratio of coffee to water).
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Stir gently to ensure all grounds are saturated.
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Cover and refrigerate for 12-24 hours.
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Strain the mixture through a fine-mesh sieve lined with cheesecloth.
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For a cleaner brew, strain a second time through a coffee filter.
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Store the concentrated cold brew in the refrigerator.
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To serve, fill a glass with ice cubes.
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Pour cold brew over ice, typically using equal parts milk or water to concentrate.
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Stir and adjust to taste, adding milk or flavoured syrup if desired.
Serving Suggestion: Serve in a tall 400ml glass over ice. For customisation, offer milk, cream, or flavoured syrups on the side.
11. Affogato
Affogato, meaning "drowned" in Italian, is a dessert-coffee hybrid that has found a loving home in Australian cafes. It's the perfect way to end a meal or enjoy as an afternoon treat.
An affogato is a delightful contrast of hot and cold, bitter and sweet. The hot espresso slightly melts the ice cream, creating a creamy, coffee-flavoured treat that's both refreshing and indulgent.
Ingredients:
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30ml espresso (single shot)
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1 scoop (about 50g) high-quality vanilla ice cream
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Chocolate shavings or amaretti cookies (optional)
Step-by-Step Process:
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Chill a small dessert glass or bowl in the freezer for about 10 minutes.
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Place one scoop of vanilla ice cream in the chilled glass.
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Prepare a single shot of espresso (about 30ml) using 9g of finely ground coffee.
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Immediately pour the hot espresso over the ice cream.
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If desired, garnish with chocolate shavings or crumbled amaretti cookies.
Serving Suggestion: Serve immediately in the small dessert glass or bowl, with a spoon on the side. Consume quickly while the contrast between hot and cold is at its peak.
12. Magic
The Magic is a Melbourne specialty that's gaining popularity across Australia. It's said to have been invented by baristas looking for the perfect coffee and milk ratio.
A Magic offers a strong, creamy coffee taste with a perfect balance of espresso and milk. It's stronger than a flat white but not as strong as a cappuccino, making it a "magic" middle ground.
Ingredients:
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Double ristretto (about 30ml)
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130ml steamed milk
Step-by-Step Process:
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Pull a double ristretto shot (about 30ml) into a small cup.
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Steam 130ml of milk until silky and creamy, around 60-65°C.
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Pour the steamed milk over the ristretto, creating a thin layer of microfoam on top.
Serving Suggestion: Serve in a 160ml cup, often with a simple dot of latte art on top.
13. Dirty Chai
The Dirty Chai is a fusion drink that combines a traditional chai latte with a shot of espresso. It's gained popularity in Australian cafes as a spicy-sweet alternative to regular coffee drinks.
A Dirty Chai offers a unique blend of spicy chai flavours with a coffee kick. It's aromatic, slightly sweet, and has a caffeine punch that makes it a favourite among those looking for something different.
Ingredients:
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1 chai tea bag or 2 tsp chai tea blend
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30ml espresso shot
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180ml hot or cold milk
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1 tsp honey (optional)
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Ice (for iced version)
Step-by-Step Process:
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Brew a strong cup of chai tea using hot water and a tea bag or loose tea blend.
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Remove the tea bag or strain the loose tea.
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Prepare a shot of espresso.
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For a hot, dirty chai, add espresso to the chai tea.
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Steam 180ml of milk until warm and frothy.
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Pour the warm steamed milk over the chai-espresso mixture.
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Add honey if desired and stir.
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For an iced version, let the chai and espresso cool, then pour over ice and add cold milk.
Serving Suggestion: Serve hot in a large mug or iced in a tall glass. Optionally, sprinkle with cinnamon or chai spices on top.
14. Ristretto
Ristretto, Italian for "restricted," is a short shot of espresso made with the same amount of ground coffee but half the amount of water. It's popular among coffee purists and forms the base of many specialty drinks in Australian cafes.
A Ristretto is more concentrated than regular espresso, with a sweeter, more intense flavour and less bitterness. It's the choice for those who want to experience the pure essence of the coffee bean.
Ingredients:
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9g finely ground coffee beans
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Hot water for the espresso machine
Step-by-Step Process:
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Preheat an espresso cup with hot water, then discard the water.
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Grind 9g of coffee beans to a fine consistency.
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Tamp the grounds evenly in the portafilter.
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Lock the portafilter into the espresso machine.
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Start the extraction, but stop it after about 15 seconds or when you've extracted 15-20ml.
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The resulting shot should be more concentrated and sweeter than a regular espresso.
Serving Suggestion: Serve immediately in a 60ml espresso cup.
15. Filter Coffee
While espresso-based drinks dominate Australian coffee culture, filter coffee has come back in specialty coffee shops. It's appreciated for its ability to highlight the nuanced flavours of single-origin beans.
Coffee brewed through this method is clean and well-balanced, with a lighter body than espresso-based drinks or French press coffee. It allows the drinker to appreciate the subtle flavour notes of the coffee, from fruity to nutty to chocolatey.
Ingredients:
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30g medium-ground coffee beans
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500ml cold water
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Paper filter
Step-by-Step Process:
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Place a paper filter in the drip coffee maker's basket.
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Add 30g of medium coffee grounds to the filter.
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Fill the reservoir with 500ml of cold water.
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Close the lid and turn on the machine.
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Allow the machine to brew, which typically takes 5-10 minutes.
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The ratio used is about 1:16 coffee to water.
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Once brewing is complete, discard the used filter and grounds.
Serving Suggestion: Serve in mugs, either black or with milk and sugar to taste. For iced drip coffee, allow the coffee to cool and serve over ice.
16. Babycino (Bonus Drink)
The Babycino, also known as a "fluffy" in New Zealand, is an Australian café invention that emerged in the 1990s. It's a kid-friendly, coffee-free option that allows children to feel part of café culture.
A Babycino is mild and creamy, with a light sweetness if chocolate is added. It's essentially warm milk with a dusting of chocolate powder.
Ingredients:
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60-90 ml cold milk
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Chocolate powder or cocoa (optional)
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Mini marshmallow (optional)
Step-by-Step Process:
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Pour 60-90 ml of cold milk into a small milk jug.
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Steam the milk as you would for a cappuccino, creating a thick, velvety foam.
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Gently tap the jug on the counter to break any large bubbles, then swirl.
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Pour the frothed milk into a small cup (usually an espresso cup).
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If desired, dust the top with a small amount of chocolate powder or cocoa.
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Optionally, add a mini marshmallow on top or on the side.
Serving Suggestion: Serve in a small 90-120 ml cup, often alongside the adults' coffees. Some cafes serve it with a small cookie on the side. Always ensure the milk isn't too hot for a child to drink safely.
Choosing and Storing Coffee Beans
Choosing the right coffee beans is crucial for brewing the perfect cup. Look for beans with a recent roast date, ideally within the last two weeks. Consider the origin and roast level: light roasts preserve more of the bean's original flavours, while dark roasts offer a bold, intense taste.
In storage, keep your coffee beans in an airtight container in a cool, dark place. Avoid storing them in the fridge or freezer, as moisture and odours can affect the flavour. Buy only what you can use within 2-3 weeks for optimal freshness.
Invest in a quality coffee grinder and grind your beans just before brewing for the best results. This ensures the freshest taste and allows you to adjust the grind size for different brewing methods.
Summary
From the classic flat white to innovative cold brews, there's a coffee drink out there for everyone. Whether you're a seasoned home barista or just starting out, experimenting with different types of coffee drinks can be a ripper way to discover new favourites.
Remember, making great coffee is all about practice, quality ingredients, and a bit of patience. So, grab your beans, fire up the coffee machine, and brew a variety of delicious coffee drinks to suit any mood or occasion.
Frequently Asked Questions
What are the 6 types of coffee?
While there are many different types of coffee drinks, the six fundamental types are espresso, cappuccino, latte, americano (similar to our Long Black), macchiato, and mocha.
How to make coffee in different ways?
There are several methods for brewing coffee, such as espresso machines for espresso-based drinks, French presses for a full-bodied brew, pour-overs for a clean, flavourful cup, cold brews for a smooth, less acidic coffee, and drip coffee makers for convenience.
How can I make my coffee different?
To mix up your coffee routine, try experimenting with different beans and roasts, adding flavoured syrups or spices, and trying alternative milk options. You can also try adjusting the coffee-to-milk/water ratio and exploring different brewing methods to suit various tastes.
How many different types of coffee are there?
There are countless types of coffee drinks, with new variations constantly being created. The 15 drinks we've covered here are just the tip of the iceberg. From traditional espresso-based drinks to iced coffees and flavoured lattes, the world of coffee is vast and diverse.
The best way to explore is to keep trying new things – you never know when you'll discover your new favourite!