It is really important to make clear that using a VPN will do nothing to prevent your online accounts from bing "hacked". It can certainly help to protect you if you use untrusted/insecure Wi-Fi networks and some (but not all) VPNs can help with geo-locked content on streaming platforms but it is not a silver bullet and you must continue to use safe practices even while using a VPN.
Little known fact, Surfshark got those three extra months in a trade with Timemore with regard to their estimated delivery window to the US Kickstarter campaign for the Sculptor.
@lancehedrick hearing you utter the word “shite” just doubled my appreciation of your channel. I thought only northern uk residents used such descriptive language. Thanks for explaining milk and espresso in its many ratios… and thanks for Karen
I'm from Romania, I worked as a barista for 9 years or so. In our region, latte macchiato is really wide spread. Pro tip, before you pour in the espresso, you have to wait for the foam to separate completely from the milk. And if you pour the coffee 😅n carefully enough, you'll get a triple layer drink. Milk, espresso, foam. It looks really nice. And if you put like a bit of honey or some thick syrup on the bottom of the glass, you'll get an extra layer. It's really fun!
Although I know many of these nuances I still found this video entertaining. It was hilarious and self-deprecating while still driving home the point of being respectful to front line service workers like baristas who face so much unnecessary harsh and rude criticism. Kudos for doing this Lance.
I work as a barista in a southern city of Spain (Málaga) where we have a specific way to name different coffees that is not used anywhere else outside of our city. I work in a third-wave style shop so I usually have to "translate" to the locals from "Malagueño" to "specialty coffee" 😂. It's confusing sometimes but always very interesting! And I love watching videos like this that help me "translate" better ;)
Eso es así en general en España, la gente no está acostumbrada a café de especialidad. Tú vas a típico café-bar español donde tienen máquinas de espresso pero el interés principal son desayunos/meriendas y la gente pide café solo, con leche, cortados y manchadas si acaso... Pero no mucho más
In Czech republic most cafes differentiate cappuccino and flat white by the strength of the drink, most commonly a cappuccino made from single shot and flat white from a double shot
I think it's similar in Germany, at least most shops I've been to. I tend to order flat white if I want more coffee flavor and cappuccino if I want a really mild drink with a lot of milk.
Thank you for explaining! They all seem so similar until you really get to know each drink's ratio. As a returning barista who's relearning these recipes, this was super helpful :)
In German specialty coffee places it's mostly like this: a cappuccino here is usually the same as a latte with microfoam, latte art etc. A flat white is the same thing served in the same cups (sometimes though in a cortado glass?), but with a double shot of espresso and thus a little bit less milk. A latte here is either served in a big ceramic cup with a double shot and a lot of milk or they just make a latte macchiato in a tall glass with foamy milk first and espresso on top and call it a latte too; always a gamble. Oh and yesterday I went to one of my favorite places and they had something called "Capucin" (French pronunciation) which was mostly like a small flat white or cortado. Either way it's a mess lol
Here in Argentina we have "capuccino a la Italiana". It's served in a large transparent cup, and you can see the three parts: coffee, milk and foam. Then they put chocolate or cinnamon on the top.
Oh my gosh, thank you SO very much for this video! We moved from the Midwest, USA to Germany while I'm in the middle of learning anything about espresso drinks and couldn't put two and two together for anything! Latte macchiato was really throwing me for a loop here, so extra thanks for including that bit of info. I'm saving this to watch on repeat for a while! ☕☕☕
In my experience flat white is more coffee forward beverage, usually double shot and about 200ml. Cappuccino is 150ml with single shot or 300ml with double shot. And both of them are made with micro foam.
I've never been to a speciality coffee shop serving a 300ml cap. That's a latte right there 😅 I usually see 180-240ml in America, and we don't do single shots 😅
As a coffee shop owner/barista, I teach my baristas to steam milk extra thick for cappuccino It will be thick to the point that you can pretty much just do a heart or a 4 stack tulip latte art... Which means no intricate latte art Also adding cocoa powder to that for aesthetics This differentiates it with the flat white with only a cm or less thick foam similar to a caffe latte And then our caffe latte milk is steamed just like how you would for intricate latte arts but the milk to coffee ratio is more milk as compared to cappuccino or flat white I like to make it a point that cappuccino is stronger coffee than flat white (because less liquid milk and more foam) Caffe latte being the most milky And flat white becomes the in-between cappuccino and caffe latte
This is how I was trained at my Cafe - Our cappucino is just heavily steamed milk and I was always unsure if that was right. Thanks for sharing your operation
Here in Belgium, often a cappuccino is same cup as a flat white, but with a single shot (flat has double shot). And you know you're in trouble when they ask if you want a cappuccino with milk or whipped cream. 🙃
That is also my experience in Europe, also experienced this when traveling across Canada couple months ago. When I don’t see it on the menu I will often specify what I mean though, as I know that the names of coffee drinks don’t mean the same everywhere.
@@BigFatCock0Words have the meaning people give them, if the majority of people think a words means x it is normal (in my opinion) that the meaning of that word is changed to x. Simply because language is just the means through which we communicate and as such it should be as clear as possible. That’s just my opinion though and I respect that experts look for objective definitions and stuff
I like this „new“ clean video aesthetic with the slightly warm off-white highkey look. You videos feel like a milky Cappuccino after a relaxing shower.
Another great video. My favourite: Soy flat white because im lactose intolerant. Flat whites are supposed to be flat in my opinion. If you're batching with a cappuccino or a mocha, you pour that first and then pour the flat white. That's how i was taught.
I would add also one amazing coffee drink I have found in some places in Italy and Austria. It’s called Console/Konsul respectively. It’s a single/double shot of espresso and whipped cream on top. Lovely!
In Alaska, I don't encounter microfoam much. In Anchorage in particular we are very proud of our coffee culture and our egregious density of coffee carts. Almost all baristas seem to haphazardly get bubbles into the milk and everyone seems to like it that way. I tried bringing this up to a couple of friends and they looked at me like I was crazy.
They just don’t know any better. Maybe the third wave never made it to Ankorage. I never knew the difference until about 20 years ago I got a latte at Gimme Coffee in Soho New York and I was blown away that a cappuccino could be that good. Even then there were only a handful of shops in places like New York who did it now it’s almost everywhere but maybe some cities never had their coffee revolution?
Thank you so much I have just learned more in your video of 17 mins than I knew in 40 years of drinking coffee, bad on me, fantastic on you. Love your work.
Thanks Lance. Another great video. What I find a bit confusing is that some ceramics manufacturers (Acme, Loveramics) sell a 150 ml version of their cups by the name Flat White but I feel like FW (even in Australia and NZ) is mostly served in 200 ml cups too. Maybe things have changed since the beginning days of the flat white, when they were made with a double ristretto . . . The 150 ml size cups are roughly what you might be served as a cappuccino in Italy, though over there no one would even consider putting a double shot in one of those.
First of all, thank you for the great videos and content. As a Neapolitan coffee enthusiast, I have to correct you on one thing though. An espresso macchiato in Italy is indeed made with milk (i.e., micro foam) and a bit of foam. Although not all the way to the top, as you've shown. On the other hand, an espresso with only a little foam is called an espresso schiumato, which translates as a "foamed espresso". In Naples this distinction is very common and every café knows exactly what is meant. Given that both drinks are Italian, I think it is safe to say that this is the way it should be done. Correct me if I am wrong.
I don't think there is a way it should be done...just like with food, it develops and transforms as it's made in different places. Maybe it's no longer 100% authentic to the original, but original doesn't mean best
Great video Lance! Can you do a video covering espresso extraction ratio and espresso to milk ratios for these drinks. It's something that I haven't seen much of.
Lance, this video makes me feel much better about my milk drinks, because apparently, making one means I can make all of them if I have the right glass! And also my latte art is non-existent which makes for more deliciousness. lol
Here in Mexico the cappuccino and latte are single’s shots beverage ALWAYS in big cups (a lot of milk), if you want to make sure something with two shots you have to ask for a flatwhite.
In Australia many places do a long macchiato with a double shot of espresso, a small amount of hot water, and then foam. I usually ask people how if they want the water or not. Communication is key!
I worked as a barista in the far east corner of my kitchen. The way i differntiated my cappuccino vs. Flat white was that my flat whites had a thicker less dense foam.
In Poland, and i think in other countries in Central Europe, biggest difference between cappuccino and flat white (mostly in specialty shops, but right now in Poland it’s also integrated in many restaurants hotels etc) is milk to coffee ratio. Cappuccino is usually single/ smaller shot of espresso, and flat white double/ doppio/ bigger shot. Flat white is more like bigger cortado. Both are around 200 ml but it’s also different in many places. I’ve seen in a good coffee place both flats and capps that are 150 to 250 ml or bigger.
i know some baby baristas in australia do their dialing in with a small warm latte with strictly no latte art. i personally haven't tried to do this nor do i know if it works but each to their own but it makes sense in theory. not perfect but great for barista who usually dont drink espressos or black coffees. i usually like baristas to spend their early months slowly transitioning to espresso forward and then black coffee. also we just play detective to piece together what the customer wants and when its done right and they enjoy it, its my favourite thing about hospitality even if they don't drown u in compliments just knowing theyre satisfied is a great feeling. oh and iced drinks are another can of worms but its all a fun challenge.
This video makes me, a person who's had hundreds of cappuccinos and flat whites, very happy. Because I can't really tell the difference. (Except at the places that serve cappuccinos with a pile of foam on top...)
@LanceHedrick , not a waste of time :) And as an Italian, thank you for explaining why ordering "Latte" in Italy won't probably end with what you want... (or maybe it will? ;) ) Cheers!
Hello from Austria! In the more traditional coffee world (coffee houses, restaurants and/or pastry shops), a Capuccino is very often either a single espresso or even a more Americano-like shot with milk and whipped cream on top. We love whipped cream here, you never now when you need those calories :) Funny thing is that we have the "Melange", a traditional coffee drink typically with milk+whipped cream; however, in many places the Cappuccino will be the one with the whipped cream, and the Melange with steamed milk, which is kinda odd 🤷♀ As always, asking first helps to avoid confusions. Lance, thank you for your entertaining, educative, fast-paced videos
Awesome explanation! I think being clear and asking questions of your barista is always best and just understanding that people have different opinions and expectations. It's what makes the world go 'round. Myself, I love a good fluffy cappuccino after a meal with nice biscotti to dip in it. then at the end you mix in the foam to make it all nice and milky... so tasty! Latte art is one part of the coffee world that I just really don't get, I really don't care if my coffee has it or not. I certainly don't mind presentation in the cup (or on the plate for that matter) but I don't think it should interfere with the taste or recipe of the finished product. just my opinion, but i certainly don't faulty anyone for enjoying making it, or enjoying it.
ol skoool NZ barista here, to us back in the day here, the Cappucino that people expected when ordered as a single or double shop, with over fluffed milk froth. and sooping just the froth out until it went over the rim of the thick timmed ceramic cup. the moe height the better your barista skills. ( supposedly) a sprinle of cinnamon or choc. the flat white, from the cafe that claims to have invented it was a double shot and microfroth milk only to the rim of the cup, the consistency would never be that fluffy or raise above, and you could drink from the top where the cappuccino would need to be sucked to get through the foam,
I live in Australia. Nsw. And a "pick" (picalo) is a half size double strength latte. So a whole shot. With the same volume of milk in a glass similar to a large shot glass.
In regards to the starbucks macchiato; to my knowledge they've always made espresso macchiato & latte macchiato, but I believe the caramel macchiato was originally designed to celebrate their 25th anniversary during the 90s and it was in such high demand that it stayed on the menu after the initial promo period. Not super related to the video, but felt it was interesting insight to where that specific drink came from.
As a New Zealander from Wellington (the home of NZ coffee) going to cafes in the early 90s when Flat Whites became a thing, I remember they came in a smaller glass cup, rather than a larger ceramic coffee cup. It used to be a single shot of espresso, with steamed but not foamed milk. Baristas would even use a spoon when pouring the milk to make sure no foam got to the cup. Because of the small glass, the ratio of espresso to milk was a lot greater than a normal latte or cappuccino. At the time NZ was transitioning from a Coffee Lounge culture where the only options were white or black filtered coffee, to italian names like espresso, cappuccino, macchiato etc. It was overwhelming for some people, so the flat white was invented as a no nonsense option of "just milk and coffee like you are used to and no funny stuff". Also capuccinos back then were nuts. At least 1/4 of the cup was foam.
Where I live chain cafes have a single shot for cappuccino and double for flat white. But in 3rd wave speciality shops theyre identical. Some people also think cappuccino should have ”more air” and flat white ”less air” in the chain cafes.
In italy macchiato is usuall expected to be cafe macchiato, but latte macchiato is also a thing, especially in the north. It’s two different drinks but the word has often been imported alone and one or the other drinks tagged with it. A macchiato in Germany will always be (as I understand it) be a latte macchiato, as an example. Nice vid.
I’m from New Zealand and our coffees are the same language as Australia and Bali. We’d never put cinnamon or chocolate on a flat white. Only on a cappuccino. Also a flat white is never served in a glass. However I am shocked every year I go to Europe how nobody seems to know what a flat white is. Apart from one country. Romania! Romania are actually very advanced in coffee culture I was shocked. They call it speciality coffee which is their boutique shops and they have some excellent cafes with very knowledgeable local Baristas.
guys, i am a french barman, macchiato (italian), cortado (spanish), noisette ( french), it is all the same drink, single shot of coffee and a tiny shot of hot milk, that is it!!
Loved this video, though already familiar with the content I still learnt a fair few things but especially your presentation/script. Very at ease, friendly and at times I was lol! Keep up the great content!!!
Here in Fort Worth, we have cafes with cortados but 80% are 4oz drinks and the remainder are like 6oz. I know of a couple cafes that make the distinction of a gibraltar, but its only the glass difference
To add from my experience in Rome a cafe latte is always served in a glass cup with a thick head of milk foam. Not once was I served anything close to latte art.
Loved it. So funny and very explanatory. Also jealous that you moved to Portugal! Is it just the best life ever, or do you miss the US? Either way, I’m sure the coffee is better there 😊
Wow, such a great lesson here! I've been searching and studying about milky espresso milks for a while, but this is one of the first videos I've seen that really take on count the 'cultural factor'. Things and words change across the time and world so basically each coffee shop and country will have it's own definition of these milky drinks, but yet you could make a good summary and place a common ground and some patterns for thesse drinks. Again, really great video!
It's all the same drink just different sizes these days. In Australia - Piccolo - 90ml glass, single shot espresso, - Cortado - 120ml glass, double shot espresso - flat white - 180ml cup double shot espresso - cappuccino - 150ml cup, single shot espresso - latte - 240ml glass, single shot espresso
A macchiato with micro foam is great but steaming 60ish ml of milk isn't so fun. Even in cortado steaming jug, steaming less than about 75ml of milk is challenging! So much easier to save the drink for when I can make two at a time or split the milk from the main jug when making my wife a flat white.
Traditionally a flat white is often also made with a double ristretto, which was the standard way espresso was pulled for a long time here in Wellington, New Zealand. Although, more recently ratios have crept up, especially in cafes which serve more lightly roasted coffee.
But can you even quantify what they were doing to serve you a ristretto? It's a topic rife with contradiction and vastly different methodology. Restricting flow or simply restricting the total volume of espresso? Both get called ristretto's but couldn't be more different when it comes to taste and texture. Knowing that the norm in New Zealand and Aus is for darker espresso it makes sense to pull a smaller ratio 1:2, but is that even what you're suggesting was being done? Either way it seems like with the adoption of refractometers and doubling our efforts to be more exact with extraction theory it feels like the ristretto has had its day.
@@SpencerDonahue my understanding is that it was typically an overdose/underextract type of deal so I guess a slower flow rate (from more dry coffee) + a shorter ratio.
@@SpencerDonahueI agree that the term “Ristretto” is sometimes misused but not very often. The definite meaning is a shot with a tighter than normal brew ratio
Very beginning and end of this video 😂😂🙌🏼 I've had to develop a sipping style where I gently push back the edge/crema on the first sip or two and then drink kinda normal (but really what is normal) and that way it doesn't mess up the design but I'm getting an integrated sip with the second sip onward. Whoa run-on sentence...
Amazing video as usual Lance! I’ve been using a lot of your tips for my home espresso. Everything is amazing and I can’t wait to try these tips out too! 😊
'Reality' seems to vary shop to shop. If I'm feeling like a traditional (US 1950-2000) cap, I order it dry. (you can get both tastes in your mouth, foam and espresso, that are further mixed with your saliva...they will marry it just takes a bit more care in drinking-use a spoon?). Typically, I'd prefer micro foam...or that texture between liquid and foam. What seems less variable, is the amount of dairy. I don't like much in mine, call it an enlarged cortado or macchiato. I don't understand shops that offer 3 sizes of cappuccino...vastly varying sizes when the amount of espresso tops out at 2 shots. My final peeve is when a shop does not differentiate between their cappuccino, latte and flat white, save in name. I find it slothful.
Great video, Lance. Had to get my fix of silky milky vicariously today-my new Lelit Bianca V3 had an internal leak at the steam wand connection and was leaking puddles onto the internal electronics. SCG was great and are swapping it out for a new one, but I will be sans silky milky (unless I try the French press method) for a week or so. 😢
In Ireland, seemingly the main difference between a Cappuccino and a Flat White is that the Flat White has two shots espresso compared to one for the Cappuccino.
