Espresso lover Caroline takes Australian baristas to task.
We’re really fortunate in Australia to have some of the best and most consistently good coffee in the world.
But why do Australian baristas serve ristrettos as espressos?
I love my coffee but cannot get what I want.
Espresso or short black, I generally discuss my order with the waiter and reassurance is given in return. My order rarely arrives as requested.
I’d like 75–80ml, ie a filled espresso cup, but cannot get the barista to hold the button on for a little longer.
Recently, at the suggestion of another disgruntled coffee drinker, I asked for a small jug of hot water, only to be informed that hot water doesn’t come with an espresso order!
In Spain, France, Switzerland, Holland etc a single espresso is generally about 75–80ml.
In Australia the lessees of Italian coffee machines are giving us ristretto coffees instead. A single ristretto here is usually about 30ml. A double shot is less than half an espresso cup.
The coffee baskets of these machines are generally 18g instead of 23g, so requiring a double shot if more than two tablespoons of liquid is desired.
All other coffee variations seem to be fulfillable, but not a basic short black coffee, whether it be called that or espresso.
Luckily we have our own machine and can make it just as I like but it means we have to go home to have it.
What else does it take for a cup that is designed for espresso to be filled?
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