Flat white kaffee
Coffee reviews and articles.
Menu and widgets
Coffee Categories
Recent Coffee Posts
Get coffee posts by email
Coffee Tags
Top 10 Cafes in London
London now has a wide range of great independent cafes run by staff from all over the world and serving coffee in every imaginable style. I’ve chosen the ten best based on the style of coffee I drink (Flat White) and the style of cafe I like (chilled out Sunday afternoon magazine reading).
Your top ten would probably be different, but every one of these cafes is world class and could stand up in Melbourne, Sydney, Auckland, Wellington, New York, Paris or Milan. They are all worth a visit.
There are several great guide books for London cafes. My favorite is Independent Coffee London. The London Coffee Guide is the most comprehensive and authoritative guide, and Cafe Life London provides a more personal approach to finding the best coffee in London.
To me, the best way to explore the hidden cafes in London is using your iPhone or Android with FourSquare, London’s Best Coffee or the London Coffee Map.
There are several great cafes (and cafe mini-chains) that I haven’t included here such as Monmouth, Sacred, Dose, Fix and Taylor Street Baristas. They are all excellent but if I had to pick only ten cafes to take a visitor from outside of London to, then the above list would be my pick.
Espresso Julep
New Yorkers get obsessed with iced coffee in summer. And New York’s independent cafes seem to keep coming up with endlessly creative new ways to make iced coffee.
Toby’s Estate Espresso Julep – Photo from Cool Hunting
To escape the heat of a recent New York summer’s afternoon we ducked into the Toby’s Estate location in the Flatiron district of Manhattan. Gabrielle had her usual iced latte and my parents (who were visiting from New Zealand) opted for iced espressos. But I was feeling particularly adventurous and went for a new mint flavored drink on their menu, the Iced Espresso Julep.
The iced coffee julep is essentially an iced coffee with mint. But there are several things that make the Toby’s Estate version a lot better than your everyday Mint Iced Coffee. The things that stood out to me about the Toby’s Estate Mint Julep were:
- Made with espresso rather than the on-trend cold brew. This gives the drink a nice strong and familiar coffee taste to build on.
- Stiffly frothed milk. The cappuccino style frothed milk makes a nice addition that smooths out the other tastes.
- The Mint is paired with Basil which gives a more complex cocktail-style flavor profile.
- The infusion syrup is not too sweet which means you can actually taste the other ingredients.
- The various ingredients are carefully layered so that the drink arrives looking like a hand crafted cocktail instead of a lime-green milkshake.
Overall, the espresso julep was cool, crisp, refreshing and easy to drink. I enjoyed it so much that I’ve been plotting excuses to go back to the (shopping heavy) Flatiron district. There are several New York trend spotters, cool hunters and coffee bloggers who have also noticed the drink on the menu, so I predict that by next summer it will be an option at plenty more hipster cafes in New York.
There’s a small cafe in Austin Texas called Houndstooth that’s been making an espresso julep for a couple of years now, but Toby’s Estate seems to be the first to bring it to New York and to do it well.
Since trying out the Toby’s Estate version, I’ve also been inspired to check out other iced coffee cocktails. Normally, I find that flavored iced coffees end up tasting horrible, but some of the New York iced coffee cocktails can be quite creative.
The SL28 Fizz from Under Line Cafe in Chelsea is made from grapefruit juice, tonic and espresso. It’s pretty bitter and I had to force myself to finish it. But I’m glad I ordered it and would recommend it to coffee hunters that are looking for something new. It’s a strong hit.
Imbibe Magazine has the recipe to make your own Toby’s Estate style Espresso Julep at home.
Nitro Coffee in New York
Summer in New York can get surprisingly warm, so the city embraces iced coffee like no other city I’ve ever lived in. The newest craze in iced coffee is nitro iced coffee. This coffee has Nitrogen infused into the coffee to create a similar head and mouthfeel to a stout beer like Guinness.
Adding nitrogen gas to make iced coffee frothy is the latest New York coffee trend.
In theory, nitro could be added to any style of iced coffee (espresso made, filtered or even instant), but the trend seems to be to add nitro to cold-brewed coffee. The nitro seems to balance out the sometimes tangy taste of a real cold-brew.
The nitrogen swirls around the glass and gradually forms a foam head.
Stumptown coffee roasters are leading the charge and they have nitro on draft at their location in the West Village.
Nitro at Stumptown in New York
They were nice enough to let me try adding milk at the bottom of the pour to make a nitro latte, but honestly, it tastes just as good as plain black coffee without the milk.
Stumptown have been a leader in adding nitro to cold-brew coffee.
Nolita Mart in Little Italy has their own keg system for iced coffee and they are serving Stumptown nitro as well as other iced coffees on tap.
Nolita Mart has their own iced coffee on tap.
For a good nitro coffee in Brooklyn, Hungry Ghost is serving the Stumptown nitro on draft.
Nitro coffee from Hungry Ghost in Brooklyn.
Sahadi’s in Brooklyn Heights has a nitro cold brew from Gillies Coffee Roastery in Brooklyn. But honestly, it was just a bitter coldbrew with some gas infused into it. The Gillies nitro taught me that adding bubbles won’t make up for a bad tasting coffee. So I can’t recommend it.
If you’re lucky you can find Nitro Cold Brew in a can, which would allow you to try out this trend at home.
Nitro in a can.
Other places the New York Post suggests to check out include Brooklyn Roasting in Flatiron and Plowshares in the Upper West Side.
Bad coffee in stock photos
Stock photography is full of bad coffee. I’ve recently noticed that even in good quality stock photos, the coffee might look nice to the untrained eye, but almost every cup has something glaringly wrong to anyone that knows anything about coffee.
I’m a big fan of Product Hunt and use it every day at SeedInvest to help spot interesting new startups. Recently they featured a new stock photography company called Swauck. Some of their stock coffee photos got me so riled up that I’ve put together a compilation of my top 5 coffee sins in stock photography.
1. Stale coffee
You can tell from the popped bubbles around the edges of the cup that this coffee has sat for far too long. From a distance this coffee looks ok, but it probably tastes terrible.
A stale latte that has sat too long.
2. Mottled crema
The weird froth like texture to this crema suggests a poorly made macchiato or an espresso that was drawn for too long.
Frothy crema
3. Burnt coffee beans
These beans aren’t too bad, but if you look carefully several of them are so dark that any coffee you made with them would taste acidic and horrible.
4. Over steeped coffee
Coffee is only ever this dark if it has sat in a coffee maker for hours before being served. All the coffee taste is overpowered by the insipid tang of coffee grounds that have steeped too long.
Life is too short to drink bad coffee and bad coffee photography is helping to perpetuate a lack of taste. Demand more from your stock photos of coffee.
New York Coffee Subscriptions
We’ve recently moved to Brooklyn Heights and we’re just out of walking distance for anywhere that sells really good coffee beans for brewing at home. So I’ve started looking for the USA equivalent of my beloved Pact Coffee subscription in the UK. It turns out there are some great options in New York for having coffee delivered to your home each week so that the beans are extra fresh.
Brooklyn Roasting Company
The Brooklyn Roasting Company options for beans are good but you need to purchase the annual subscription as a single upfront purchase and the delivery costs are additional. I’ve found their general house espresso roast to be far too dark for use in an Aeropress or a French Press plunger at home.
The Brooklyn Roasting Company subscription is really just a mail-order delivery.
I’m still a fan of Brooklyn Roasting Company but their subscription service feels like its been tacked on as an afterthought.
Brooklyn Roasting Subscription: $14 for 12 ounces every two weeks
For me Stumptown is the leader in the New York coffee scene. On average all their roasts are slightly lighter and in keeping with the taste of modern coffee connoisseurs.
The Stumptown Coffee Subscription arrives every two weeks.
The Stumptown coffee bean delivery seems well put together but I get the sense it’s just a small part of their much larger business so it’s not really a focus for them
Stumptown Subscription: $20 for 12 ounces every two weeks
Blue Bottle Coffee
Blue Bottle is a Venture Capital backed startup. Last year they acquired a dedicated coffee subscription startup to re-brand it as part of their family of cafes and roasters. I find their espresso beans a bit weak and flavorless but their in-home subscription service allows for you to try different coffees each time so it should all balance out.
The Blue Bottle coffee bean delivery feels like a modern on-demand startup service.
Their subscription business is obviously a key focus for them and they seem to have put the most effort into building the subscription model and allowing you to customize it.
Blue Bottle Subscription: $17 for 12 ounces every two weeks
Coffee Subscription Reviews
Over the coming months, I’ll be trying the different coffee bean delivery services in NYC to see which ones have the best beans, delivery and customer service. I’ll let you know what I find out.
Starbucks Flat White
The flat white is a medium sized coffee with milk. Starbucks in the USA recently added the Flat White to their permanent menu. The Starbucks version is based on their normal cappuccino and latte with a few modifications.
Espresso shots
The Starbucks Flat White uses ristretto espresso shots. A ristretto is an espresso shot with less water used, or the same amount of water in a smaller amount of time. Ristretto shots aren’t really necessary for a drink to be considered a Flat White, but the best baristas usually do pull a shorter ristretto shot when making small milk drinks like a Machiatto, Cortardo and Flat White. So it’s a nice touch by Starbucks.
Velvet textured milk
The texture of the milk is a large part of what makes a Flat White different to a cappuccino and a latte. In some high-end cafes all the milk-based drinks are steamed the same. But in most middle of the road cafes and in Starbucks, the Cappuccino has more froth whereas the Latte has less froth (and more liquid milk). The Flat White is halfway in between.
The smooth texture of well steamed milk is one of the hallmarks of a good Flat White. This velvet texture seems to be the intention of the Starbucks barista training but honestly, the variabilty in milk between stores (and baristas) is what makes the Starbucks Flat White so hit and miss.
The Starbucks flat white has a white dot poured in the latte art. This is a nice touch and a good way to visually see whether the milk has been properly textured. If all you see is a mushy orange mess, then you can already tell that the milk has been poorly made without even tasting the drink.
Ordering off the secret menu
The only size the Flat White is listed on the menu in is “Tall” which is the Starbucks equivalent of a “small” (although at 12 oz, it would be considered a large anywhere else). The baristas are perfectly happy to make a Flat White in the secret “off-menu” “Short” size which is the Starbucks equivalent of an “extra small” (and at 8 oz would be considered a “medium” size anywhere else).
Before the introduction of the Flat White, the off-menu Short Cappuccino was my go-to order at Starbucks. In theory the Short Flat White should be the ultimate Starbucks drink for modern coffee connoisseurs. But the recipe seems to be dialled-in for the Tall size and the Short tastes bitter, dark and burnt. Personally, I now stick to the recommended Tall size.
Coffee credibility
To me, a large part of the motivation for adding the Flat White to the menu is to help Starbucks recapture the positioning of a coffee-focused cafe. The “third place” positioning has taken the company too far down the road of a confusing menu, free-wifi and public-toilets. Starbucks was starting to feel like a tired habit and a co-working space without a monetization strategy. The Flat White is part of a larger global push to focus back on coffee.
Whatever you think of the drink itself, it’s great to see the largest coffee chain in the world putting some serious effort into actually making coffee.
Interview with the CEO of Pact coffee
Pact Coffee is a speciality coffee delivery startup. They recently raised a round of venture capital so during my last week in London before moving to New York I went to meet with the team and hear about their vision to bring good coffee to the masses. I visited Pact on a crisp sunny autumn afternoon. Their offices and packing operation are tucked away in a light industrial complex in Bermondsey just south of the Thames River.
The industrial complex that Pact is based in is owned by Club Workspace and is actually a loose affiliation of startups that have physical product businesses (instead of the tech-only startups that I’m used to in my day-job). Pact has deliberately located there, partially out of necessity, because they’re packing coffee (soon to be roasting as well), and also out of preference because they enjoy being surrounded by other entrepreneurial businesses who are also trading in physical products.
Origins of the flat white
The origins of the flat white are hotly contested. Both New Zealand and Australia claim to have coined the term “”flat white”. And while I’ve previously written a summary of the various definitions of the flat white, to really understand the origins of the drink, we need to go back in time to the 1980s.
My theory is that the origin of the flat white is the humble coffee mug.
I think the flat white was an attempt to get cafes to make the sort of coffee that New Zealanders were used to making at home. To understand why this is, we need to go back to how coffee was made in the home in New Zealand before cafes became a popular place to hang out.
Black and white coffee at home
The basic convention for describing coffee prepared at home in New Zealand is to refer to coffee without milk as black and coffee with milk as white. So a common question you would ask a guest is “Would you like your coffee black or white?” Continue reading Origins of the flat white
Buy shares in the London Coffee App
When I first arrived in London I tried using FourSquare and TripAdvisor to find good cafes. But it was too confusing because every search for “coffee” returned so many hits that I couldn’t get a sense for the best places to go.
The London’s Best Coffee App is made by Blue Crow Media.
Luckily I found a couple of iPhone applications that transformed my experience of exploring London to find new cafes. The London Coffee Map and London’s Best Coffee are the two apps I use the most to find new cafes. So you can imagine my excitement when I joined the equity crowdfunding platform Seedrs in January and discovered that the makers of London’s Best Coffee were raising investment for their business through Seedrs. Continue reading Buy shares in the London Coffee App
Coffee Orienteering
The reason that I love reviewing cafes isn’t as much the coffee as it is the excuse to explore new parts of London and to go on an adventure. You could pick almost any type of destination and make it into an urban orienteering adventure.
Visiting small cafes is a great way of seeing a new city.
Small independent cafes are usually hidden away in interesting neighbourhoods so hunting for good coffee is a good way of hunting for the cultural heart of a city. When I travel I always go searching for a flat white. – Even if I fail, the effort leads me down interesting alleyways in new neighbourhoods.
Last weekend I ran to Sacred Cafe in Caledonia Rd (only an hour from Clerkenwell) but a fun way of breaking up a long run. It got me thinking about cafes as “destinations” for exploring. So I did a little research and thought back on my early days in London when we franticly ran around the city trying to visit as many places as possible.
Tim Chester from NME did a multi-day pilgrimage across London in the Great Flat White Hunt. He had some comments, quite rightly, about Taylor Street Baristas and Dose not being places to linger. But when you are coffee orienteering then it doesn’t matter. Tim also made a Google Map of the cafes he visited.
There are several good routes to take around London. For example, Nick Wade’s Disloyalty Card is a great excuse to explore.
New Zealand Coffee Culture
New Zealand is a part of the British Commonwealth so up until a couple of decades ago, we were predominantly a tea drinking nation. Many Kiwis will still ask if you’d like to join them for a “cuppa tea” when you visit their home, but there’s a good chance they’ve already had their caffeine hit that morning at their local café or possibly from a home espresso machine gleaming on the granite bench (that’s Kiwi for countertop, by the way).
Having said that, you can order a long black or an Americano and… who are we kidding, it probably won’t be anything like what you’re expecting. So, perhaps it’s the perfect opportunity to discover a new favourite drink, eh?
Making Sense of a Coffee Menu in New Zealand
Some of these terms will be familiar; others may be New Zealand new.
Short black: This is simply a shot of espresso served in a demi-tasse cup. Look for a rich velvety layer on top of the almost black liquid.
Ristretto: For those who would opt to mainline their caffeine, this is the next best thing. The barista changes the pressure on the machine and uses the same amount of ground beans and half the water so you end up with a high-octane half shot of espresso. I’m shaking just thinking about it!
Long black: A shot of espresso served over hot water. It’s quite common for fussy types to ask for a small jug of hot water on the side so they can water down their own espresso, saving their barista the heartache. Sometimes people will ask for milk with this, as a kind of DIY Flat White (see below).
Americano: This is a cheat’s version of drip coffee (which, as I mentioned, is simply not an option), and is kind of a long black made in reverse. It starts with a double shot of espresso in a big mug and then hot water is poured into it. It’s way stronger than drip, but it’ll at least look familiar.
Macchiato: A single shot of espresso with just a dollop of frothed milk. Ask for a “double machiatto” if you’d like two shots.
Cappuccino: This should be familiar, made up of a shot of espresso with equal parts steamed milk and a generous cap of foam to top it off.
Flat white: Probably the most common coffee ordered in NZ. This is the size of a cappuccino but more milky. It’s made up of one-third espresso, two-thirds steamed milk and just a touch of swirled froth on top, hence the name.
Latte: For those who prefer a touch of coffee with their milk, rather than the other way around, this will get you a shot of espresso in lots of hot milk with little or no froth.
Mochaccino: A chocolaty version of a cappuccino made with espresso, steamed milk and cocoa with froth on top.
Mocha: Basically a hot chocolate with a shot of espresso, whipped cream optional, for a nod to a childhood favourite with a more grown-up kick.
Chai latte: Not technically an espresso drink, but this alternative for non-coffee drinkers has become so ubiquitous it warranted a mention. Originally made with a strong brew of black tea, cloves, cinnamon and cardamom topped with steamed milk, these days all but the best cafes cheat by using a powdered mix or add a shot of chai-flavoured syrup to steamed milk (often soy). Oddly, chai means ‘tea’ in several languages and latte means ‘milk’ in Italian, so chai latte is simply tea with milk!
Fluffy: A demi-tasse cup filled with steamed milk and froth, sprinkled with chocolate and served with a marshmallow on the side – just the thing to keep a sophisticated tot amused while mummy sips her drink. An ingenious idea that has been surprisingly slow to take off in other parts of the world as it’s quite common here to see a toddler dragging mum into a café demanding their daily fluffy fix!
Ask for “trim milk” or a “skinny [name of drink]” if you want low-fat milk, although don’t be surprised if it’s not available off the beaten track in places like the GYC café in Glenorchy. (If this is important, check that your barista is pouring milk from a jug with a green lid, full-fat milk usually has a blue lid.) Same holds for soy milk and decaf – readily available in tourist centres and urban areas but hit or miss otherwise.
Visiting Your 'Local'
For Kiwis, the café where you buy your daily fix from is nearly as important as the coffee itself. Whether it be retro décor, funky tunes playing in the background, or the café owner who remembers your name, even if you’re only able to make it in once a month (yes, we’re talking about you, Steve, from Refuel café in Queenstown).
Kiwis are staunch supporters of mom n’ pop establishments and are still resisting the trend toward chains. So I was shocked to discover there are currently 40 Starbucks stores operating throughout the country where a homesick tourist can order a venti gingerbread latte with sprinkles and extra whipped cream. I hope you don’t mind if we give it a miss. (Flavoured coffees are not the norm around here, although some local cafes that get lots of tourist traffic are starting to stock some syrups.)
As the story goes, when CEO of Starbucks, Howard Schultz, was pitching the idea of setting up coffee shops in the U.S to investors in the late 80′s, he didn’t focus on the coffee. He said this instead: “We’re going to build a 3rd place between work and home.” Well it seems they built a 4th, 5th, 6th and 7th place between work and home as well - and their coffee is average in all of them!
Favourite local Queenstown haunts:
Vudu Café and Larder (or if you’re reading this, Steve) Refuel Café
Thinking of coming to New Zealand?
If you're not sure of your plans just yet, a good place to start is our free New Zealand brochure. With a full fold-out map of New Zealand, information on our hiking and adventure trips, as well as lots of cool photos, it's a great place to begin your research.
In this section
Tui May 1, 2017
Our Accreditations
Why travel with Active Adventures?
Legendary Kiwi Hospitality
Above all, we aim to be amazing hosts. We're proud of our kiwi roots, and our professional, warm and relaxed style of running trips around the world is unforgettable.
Expert LOCAL Guides & Trip Leaders
We're VERY picky about who we select to work in our team, and we have people from all over the world lining up to guide our trips. So we get to hire the absolute BEST in the business.
Everything is Included
As soon as you get off the plane, we've got all the details of your vacation covered – top notch meals, comfortable transport & accommodation, amazing guides and INCREDIBLE service.
A Sense of Achievement
Whether you’re new to adventure travel, or you’ve never travelled in a group before, you’ll find yourself arriving home positively different from when you left.
Small Groups
With our small groups (no more than 14), you'll get to know our team, your fellow travellers, and have the flexibility and freedom to do as much (or as little!) as you like.
Diverse Experiences
It's all about getting there under your own steam – on foot, in a sea kayak, or by bike. What better way is there to experience mind blowing scenery? If it's your first time, no worries – our expert guides have got you covered.
Useful Links
Contact Us
Worldwide: +64 3 450 0414
This email address is being protected from spambots. You need JavaScript enabled to view it.
Le-Vel добавил(-а) 2 новых фото.
Hi, my name is Ann Spring from Hervey Bay, Qld. I'm 72 & have been Thriving since November 2016. This is my Thrive Experience!
Prior to Thrive, I led a pretty…
S & C Baitup Family Butcher добавил(-а) 3 новых фото.
Now selling bean to cup coffee! Mochaccino, cafe latte, cappuccino, flat white, chocolate latte, espresso short, espresso long.
All £1.50! 
☕️ ☕️ ☕️
Julia and Libby
For almost 10 years I was a regular coffee drinker and when I say regular coffee drinker what I really mean is, I was a coffee addict. I couldn’t function…
Why I quit Coffee
Perk Coffee Bar
An espresso topped with steamed milk.
30ml double shot of espresso
topped with silky-smooth milk at 60°C in a 6oz cup
finished with a thin layer of microfoam.…
Eves world the Brit abroad
I decided to do a diary chapter this time. Only to show you how different my life is here. There’s always so much to do and that’s when I really feel like I’m living the dream. Back in blighty our lives were very quiet , school runs , a quick coffee catch up with friends in the day , dinner at about 5-6 sit watch tv all evening.
Thursday 16th nov
Cycle to school in the sunshine, chat to other moms on drop off.
Wendy calls and asks if I would like to pop to the grove shopping…
Victory Buick GMC
Here’s the different types of coffee around the world! # NationalCoffeeM onth
Around the World in 13 Cups of Coffee
Dollarsaverdire ct - KOOL STUFF ONLINE-Free Price & Product Sourcing Service добавил(-а) 2 новых фото.
UP TO HALF OFF MRRP PRICE!
CHRISTMAS / END OF YEAR SALE NOW ON!
*ONE ONLY! BRAND NEW!
UNOPENED, UNWANTED GIFT / SURPLUS STOCK!
New beginnings
The covenant:Promis e to the dead
20 [2 years later]
I shook my head no squinting my eyes looking at the catalogue which was advertising bachelor flats
Me:These flats are so bad!
I sipped from the warm cup of Coffee that that was in my hand
Me:We have been doing this for a month,but we haven't found anything.
Jamie:I don't see what you're taking about,these flats are good. They're beautiful.…
The Chains That Bind
I went back to my routine of spending more and more time at work. I mean I couldn't really hang around with someone just so I can develop a case of blue balls. I really didn’t want to put all blame on my wife. Maybe she just got fed up. I’m not sure. I actually didn’t know where or how everything began going south. Right now though I was ready for work and on my way downstairs for breakfast. That’s where I found my wife sitting on the patio talking on the phone. I sat down and…
Cairo Spots добавил(-а) 18 новых фото — здесь: 
The Waterway
EspressoLab EG is a name every true coffee lover should know at heart. They just opened a new branch at W - New Cairo, and it's open 24/7. YES! You can get your…
Dvorak Auction Service добавил(-а) 40 новых фото.
VAN WYK Freight Lines Going out of Business Auction!
SATURDAY----APR IL 2ND 2016 -----11:00AM
Van Wyk Freight Lines Inc.
Sacrificed Love
WHAT I DID FOR LOVE
Ma: Muzi this is totally unacceptable
Muzi: How exactly?
Ma:Umsangano wonke lo (this is all craziness)
Muzi: uLuvuyo is the rightful heir of this family. Well said in black and white. Why shouldn't he live in his own fathers house?
Ma: He is not Sokhulus son!
Muzi: Yey! Listen. the boy is going to lead this family and a ceremony will be held to welcome him. Anyone who objects is free to go but he is here to stay. And wena makoti yin ngawe…
Through the eyes of Precious Moloi
They say keeping yourself busy is the best way to temporarily forget about your pain, i took my books and lost myself in them. I needed to forget about my pain for a while, i needed my mind to shift and focus on something else for that time being.
Ndende was watering the plants outside, and Chrisy was cleaning the bathroom. I heard a knock at the door, at first i ignored thinking that maybe Chrisy will hear it and go to answer the door but she didn't. …
life & style
Last updated 05:00, April 20 2015
Milk coffees like flat whites should be enjoyed with a meal or mid-morning or afternoon snack, not as an extra.
If you walk down the streets of Paris on any weekday morning, you will see sleek Parisians clutching a briefcase or designer handbag and perhaps the newspaper.
If you walk down any city street in New Zealand or Australia, you will see hundreds of people clutching a takeaway coffee cup. Now inside those containers there could be a trim flat white; chai latte or even a soy mocha, but what I see is calories, extra liquid calories that few of us need.
Now, before you spin into a fury at the thought of ditching the one thing that gets you up in the morning, let's first acknowledge that yes it is true, there are health benefits associated with regular coffee consumption. Research has repeatedly shown that drinking coffee can help to lower blood pressure and reduce blood fats, and yes caffeine may even promote fat burning. What is important to remember is that these benefits come from the coffee, not the 200 millilitres of milk, sugar and syrup many of us add to our coffee each day.
A constant stream of sugar from the milk in a large coffee is adding a significant number of calories into your diet, and studies have also shown that feeding the body with a constant stream of sugar, even if it is from lactose, can result in fat deposits in the liver. This means that if you sip milk-based coffee over a number of hours each day, you will be more likely to store fat over time.
HOW TO HAVE YOUR COFFEE
There is nothing wrong with enjoying a cup or two of coffee each day, but the way you take your coffee and the time you enjoy it is crucial to control your caffeine intake, insulin and glucose levels as well as your calorie intake.
Ideally the body needs at least two to three hours without food between meals, which means that milk coffees including flat whites, capps and lattes need to be enjoyed with a meal or mid-morning or afternoon snack, not as an extra. And remember, "no-one needs a large coffee"; super-sized coffee cups equate to a small meal's worth of calories and might be the reason why people cannot lose weight, particularly if they drink two or more of these each day.
If you grab a coffee between a meal or mid meals, you would be better to choose black or herbal tea, or if you must have coffee, black coffee. This way you still get the caffeine hit and other potential benefits of the coffee without the calories.
Keep in mind though, that drinking more than four to five cups of coffee each day is unlikely to be doing any favours for your nervous system or sleep habits. Adults should aim for less than 300 micrograms of caffeine each day, which equates to two to three cups of coffee along with two to three cups of tea each day.
So which coffee is the best option nutritionally? Here are some of the numbers so you can make your own decisions.
All values are based on a small serve (220 millilitres).
Usually a double shot of espresso with two parts steamed milk, it has 120 calories and 7 grams of fat. Swapping to trim milk will reduce the calories to 70 calories and almost no fat, although some fat may help to keep you feeling full.
A single or double shot of espresso with two parts steamed milk. Similar nutritional content to a full-fat flat white, with 120 calories and 7 grams of fat. Just 70 calories and no fat for a small trim milk-based serve.
A shot of espresso with ⅓ milk and ⅓ froth, it is slightly lower in calories than a latte or flat white with 110 calories and 6 grams of fat with full-cream milk but with a slightly lower calcium content than both a latte and flat white, as a cappuccino contains slightly less milk.
A double shot (sometimes single) of coffee with a dash of milk, it will contain just 13 or 18 calories depending on whether the milk added is trim or full cream. The risk with this form of coffee is that many will add sugar, which will add 15 calories per teaspoon.
A mini version of a latte with just 45 calories with full-cream milk or 25 if you go for trim. A great option for those who enjoy the taste of coffee and who do not need the extra milk and calories.
A latte with an extra shot of chocolate syrup added. Contains significantly more carbohydrates and calories than the average coffee, with 160 calories and 6 grams of fat for a full-cream version or 100 calories and virtually no fat for the trim-milk version.
A latte made using soy milk instead of dairy milk. Many soy-based coffees are made using full-fat soy milk which can bump up the calories. A small will give you 3 grams of fat and 80 calories.
While it may appear to be a healthy choice, the good old chai powder found at many coffee shops is packed with sugar. A small chai will give you 130 calories and two grams of fat, but an extra 20 grams or four teaspoons of sugar.
Short black or long black
A favourite of coffee lovers. A double (sometimes single) shot of espresso, slightly diluted with hot water in a long black, served straight for the short black. At 4 calories if drunk without milk and sugar, one or two of these will keep your love of coffee and your diet on track.
Flat-White
Der Flat-White ist ein Kaffeegetränk, welches aus einem Espresso-shot und flüssigem Milchschaum besteht. Dabei ist es wichtig, dass dieser Milchschaum besonders feinporig ist – dafür ist die richtige Aufschäumtechnik entscheidend. Hierbei sollte die Milch in der Kanne erhitzt und lediglich geschäumt, nicht aufgeschäumt werden. Dann den entstandenen Milchschaum aus dem unteren Drittel der Kanne entnehmen – dort besteht er aus kleineren, feineren Bläschen, die dem Getränk mehr Textur verleihen. Damit sich dieser Teil des Schaums besser absetzt und er der Kanne einfacher entnommen werden kann, gerne die Milchkanne nach dem Aufschäumen zwei Minuten stehen lassen. Der Milchschaumanteil dieses Heißgetränkes überwiegt mit zwei Dritteln. Verglichen kann der Flat-White daher auch mit dem Milchkaffee.
Der Name „Flat-White“ stammt aus Australien und Neuseeland der 1980er Jahre und bedeutet wörtlich übersetzt so viel wie „flaches Weißes“. Dabei bezieht sich das Adjektiv „flach“ auf den Milchschaum, der nur perfekt ist, wenn er latte-art-fähig, also flach ist. Dies ist auch das Hauptunterscheidungsmerkmal zum Cappuccino. Bei diesem beliebten Kaffeeheißgetränk entspricht der Milchschaum nämlich einem sogenannten „Bauschaum“, da dieser geradezu auf dem Espresso aufgebaut und häufig mit Kakao verziert wird. Auf dieser Ähnlichkeit zum klassischen Cappuccino beruht das Synonym „wet Cappuccino“, welches ebenfalls für den Flat-White verwendet werden kann.
Im Grunde bezeichnen die Australier und Neuseeländer mit dem Begriff „Flat-White“ einen perfekten italienischen Cappuccino, der jedoch ohne aufgebaute Milchhaube, daher also flach, zubereitet wird. Dies ist allerdings für die Einheimischen dort eine reguläre und alltägliche Zubereitungsart des uns bekannten Cappuccinos. Umgangssprachlich verwendet, bezeichnet dieser Begriff jedoch häufig auch einfachen Kaffee mit heißer Milch. Serviert wird dieses leckere Kaffeegetränk ebenfalls in einer Cappuccinotasse beziehungsweise in einer circa 150 ml fassenden Keramiktasse.
Caffè Misto
A one-to-one mix of fresh brewed coffee and steamed milk add up to one distinctly delicious coffee drink.
Brewed Coffee, Milk.
See ingredient and allergen information below.
Nutrition information is calculated based on our standardized recipes. Because our beverages are handcrafted and may be customized, exact information may vary.
Nutrition information is rounded in accordance with U.S. FDA regulatory requirements. Caffeine values are approximate and are based on limited analytical data using standard brewing methods. Caffeine values can vary greatly based on the variety of the coffee and brewing equipment used.
Ingredients
Brewed Coffee, Milk.
We cannot guarantee that any of our products are free from allergens (including dairy, eggs, soy, tree nuts, wheat and others) as we use shared equipment to store, prepare and serve them.
Find It At
You Might Also Try
Career Center
For Business
Online Community
Quick Links
© 2017 Starbucks Corporation. All rights reserved.
Starbucks Honours Coffee Artistry and Espresso Craft with New Flat White
Handcrafted beverage first available in Australia and UK Starbucks stores, today launches in US and Canada
TORONTO , Jan. 6, 2015 /CNW/ - Starbucks Coffee Company (NASDAQ: SBUX) today introduced a new core espresso offering with the launch of the Flat White handcrafted espresso beverage, available at participating Starbucks ® stores in the US and Canada. The Starbucks® Flat White is an espresso beverage made with two ristretto shots, combined with a thin layer of velvety steamed whole milk and finished with a latte art dot. A ristretto shot delivers a sweeter, more intense coffee flavour. Starbucks baristas perfectly steam milk into creamy micro-foam and carefully free pour to allow the espresso to rise to the top of the beverage for a bold coffee flavour with a sweeter finish. The Starbucks® Flat White joins the core menu line-up of espresso beverages like Caffé Americano, Caffé Latte, Cappuccino, Doppio Espresso and Espresso Macchiato.
"Every Starbucks espresso beverage starts with sourcing the finest coffees from around the world and by extending our offerings to include Flat White we are showcasing these quality ingredients in a full-flavoured coffee beverage," said Craig Russell , executive vice president, Global Coffee, Starbucks Coffee Company. "The craftsmanship that goes into each cup is highlighted in an exceptional way, and we are excited to share this this experience with our customers."
Starbucks® Flat White arrives in participating stores
"The growing sophistication of coffee drinkers around the world makes the Flat White a perfect beverage for coffee lovers," said Christine Barone , vice president, Espresso and Brewed, Starbucks Coffee Company. "As a global company, we have the opportunity to find inspiration from our cafes around the world and bring products to our customers that offer ways to further explore coffee like this handcrafted beverage."
Customers can also enjoy Starbucks espresso beverages alongside the new Flat White, including:
- Caffé Americano: Espresso with hot water poured over the top releasing a wonderfully rich cup of flavour
- Caffe Latte: Rich, full-bodied espresso in steamed milk, lightly topped with foam
- Cappuccino: Espresso with steamed milk, topped with a deep layer of foam
- Doppio Espresso: Two shots of rich, full-bodied espresso
- Espresso Macchiato: Rich, full-bodied espresso "marked" with a dollop of steamed milk
About Starbucks Corporation
SOURCE Starbucks Coffee Canada
Journalists and Bloggers
The news you need, when you need it.
Join PR Newswire for Journalists to access all of the free services designated to make your job easier.
In need of subject matter experts for your story? Submit a free ProfNet request and find the sources you need.
Jul 07, 2015, 08:53 ET
Preview: Crafted for Cold, Starbucks Introduces New Teavana® Sparkling Tea Juices in Select Stores; Expands Batch Brewed Cold Brew Coffee Nationally in Canadian Cafes
Dec 17, 2014, 09:00 ET
Preview: Starbucks Anticipates Last Minute Gifting on Christmas Eve with Largest Selection of Starbucks Cards in Company History
Looking to send a news release with PR Newswire?
Take advantage of the world's leading distribution platform.
Who will you share a cup with?
This blend—which includes our expertly aged Sumatran beans — is specially roasted to bring out their depth and vibrance. The cedary-spice notes pair perfectly with holiday flavors including cinnamon, nutmeg and cloves.
Available in whole bean, ground, K-Cup® and Verismo® Pods, and Starbucks VIA® Instant Coffee.
The Best Coffee. Starbucks Coffee Finder.
Our coffee masters have distilled their years of tasting knowledge down to three simple questions to help you find a Starbucks coffee you’re sure to love.
OUR RAREST COFFEES, SMALL-BATCH ROASTED IN SEATTLE
We travel the world in search of great coffee. In the process, we discover beans so special and rare that we can’t wait to bring them home and share. Each of these small-lot coffees has its own story to tell, and we meticulously develop a signature roast for every one of them.
How to Brew
It’s surprising how different brewing methods can enhance particular characteristics in your coffee. Let us help you unlock the full potential of your coffee—for the perfect cup every time.
Career Center
For Business
Online Community
Quick Links
© 2017 Starbucks Corporation. All rights reserved.
Espresso News and Reviews – TheShot.coffeeratings.com
Rants and Raves on Espresso
The Gibraltar: Fool’s Cappuccino
We had originally posted this as an addendum to our recent review of the new, more permanent installment of the Blue Bottle Coffee Co. in the Ferry Building Marketplace. However, the strange phenomenon of the Gibraltar deserves its very own post. Originating here in San Francisco, the Gibraltar has since spread to Los Angeles (Intelligentsia Coffee & Tea), New York (Café Grumpy), and now London (Climpson & Sons). The purpose of this post is to demystify, debunk, and, well, defrock the Gibraltar before the misconceptions behind this invasive species are allowed to propagate any further.
So what does any of this have to do with coffee? Prior to opening Blue Bottle Coffee Co.‘s first SF café in Hayes Valley in January 2005, owner James Freeman experimented and tuned variables for his café by making cappuccinos in 4.5-oz versions of these cheap restaurant supply glasses. He offered these practice runs to his staff and to employees of the Dark Garden corset shop down the street.
Word of mouth spread, and these test beverages needed a name. Steve Ford, then a barista and roasting colleague of James at Blue Bottle (and now head roaster at Ritual Coffee Roasters), apparently found inspiration from the packaging for these glasses. Thus the Gibraltar was born out of a combination of happenstance and an inside joke. Except now the joke has gone global.
Sarsaparilla — in a dirty glass
We chalk up the rise of the Gibraltar as one of coffee’s more pointless creations — an artifact of America’s milk-engorged bastardization of the standard cappuccino.
Why? Because the 4.5-oz Gibraltar glass is redundant with the regulation 4.75-oz ceramic cappuccino cup. (James obviously knew this when he started his experiments.) Both are sufficient for containing the 150-ml Italian regulation cappuccino. Except that the ceramic cup is explicitly designed with thermal and aesthetic properties for consuming a cappuccino.
The problem is that few people in America have experienced a true, regulation cappuccino. As illustrated in the photos below — comparing a medium cappuccino from Peet’s Coffee & Tea with a 4.75-oz regulation Intelligentsia-branded cappuccino cup — Americans drown their cappuccino in so much milk that the typical cappuccino technically qualifies as a caffè latte (latte being Italian for “milk”).
When preciousness is valued more than quality
So when a local food & fashion magazine such as 7×7 says that the Gibraltar is a “MUST ORDER” at Blue Bottle Cafe, and that it ranks #28 on the “100 Things to Try Before You Die”, this is basically shorthand for, “We’ve never had a properly made regulation cappuccino in our lives, so we’re willing to worship it in a cheap restaurant supply glass.”
It’s things like this that make it easy to be cynical about consumer behavior, particularly among self-described foodies. We would dismiss this misplaced (and misinformed) obsession with the Gibraltar as just a lone opinion in 7×7 magazine, but we personally know too many knowledgeable people working professionally in the quality food business who also contribute to the Gibraltar’s cult-like status.
The trap of this preciousness is the illusion of exclusivity. This makes the Gibraltar a cousin of what we’ve previously called the Malaysian street food experience: cafés that serve espresso out of the alleyways of heroin deals, stripping themselves of all customer amenities, to fabricate an image of exclusivity. The Gibraltar grew out of behind-the-scenes experimentation carried out in a Hayes Valley alleyway, and to this day the Gibraltar has never been featured on a Blue Bottle coffee menu — even though Blue Bottle’s espresso machines sport stacks of Gibraltar glasses in anticipation of the inevitable orders. (Mr. Freeman doesn’t receive enough credit for his clever marketing savvy, even if the cult of the Gibraltar was far from his intentions.)
So instead of encouraging people to enjoy a proper espresso drink served in a proper cup, this desire for the illusion of exclusivity ends up proliferating ignorance (about the existence of the regulation cappuccino) and trumping a better sensory experience (drinking out of cappuccino cups instead of cheap restaurant supply glasses). The next thing you know, the Gibraltar — and not the regulation cappuccino — is being held up as a standard in London cafés.
In an article from London posted last month on this subject, Steve Ford put it this way:
I’ve never really talked about the Gibraltar for publication, partly because I think it was very much of a time and place – that being the Bay Area circa 2005. The fact that I’m talking about it now is mostly because I’ve given up on the original idea. There WAS something special about it back then. Now, it’s just another drink on the menu to me, and like so many cappuccinos, generally prepared poorly or just wrong. Every year people ask about it, so I can track how far the idea has gone, but the fact that it’s all the way in the UK and I have no idea how it got there is disappointing. And not to be too melodramatic, but I feel like the soul of the drink has been lost. It used to be something unique, and now it’s just another piece of fucking latte art.
There you have it: the Gibraltar as the Fool’s Cappuccino. James Freeman, always looking at the bright side, still offers Gibraltars in his cafés “off the menu” because he sees demand for it as a way of weaning people off paper cups and overly milky caffè lattes. But for some of us, the Gibraltar represents a faddish Band-Aid for how badly America screwed up the cappuccino.
66 Responses to “The Gibraltar: Fool’s Cappuccino”
lord, what a mess…if james and steve had known how controversial a thing this would have become they would’ve just called it a cortado and been done with it…but they didn’t because they weren’t taking this nearly as seriously as you all seem to be. i know because i was there pulling shots and steaming milk with them a few hours after they named the thing. i think they were having some fun and were happy that our hard working and scrappy band of misfits were meeting with so much critical acclaim in the early days of Blue Bottle. we were becoming a successful little company and helping educate coffee consumers about the errors of their ways (the pumpkin eggnog latte, etc.) the linden street kiosk was about to open and i think they were tickled to be able to name/reinvent a drink and have people buy it off the menu. i immediately took to the thing and even now, years after leaving the company, i am amused and pleased to find it has spread far and wide beyond Blue Bottle. the points raised in this discussion are interesting and i appreciate the passions, but i think really there isn’t much meat on this bone of contention. part of the ethos at Blue Bottle during my time there was to push back against the impulses of customers to order flavored coffee drinks and super sized buckets of coffee flavored milk foam. in essence, to re-establish some orthodoxy in the coffee world. I think we’ve probably over-corrected and need to calm down a bit, especially with something as variable as individual coffee tastes.
Good story. Best cappuccino I know is at Local 123 in Berkeley. I didn’t order a “regulation”, or tell them how to make it. Just said “Cappuccino”. It was just fantastic and opened my eyes to the disaster that is being made elsewhere. I struggled at Pete’s to help them reproduce it…an “off-menu” item called the “Traditional Cappuccino” sometimes works. It was perfect once, came close most times, and failed utterly twice. Most places bomb utterly, and I gave up and started ordering Gibraltars. Maybe if you just think of Gibraltar as a short cut to a good cappuccino in wartime, you’ll enjoy them more! Test the Capp at the Local, tell me what you think.
[…] – and a crepe with Nutella and bananas. I had a piccolo – indistinguishable from a gibraltar or a cortado, but then what do I know – and a scone. We left caffeinated and happy, wishing […]
One of many great contributions American society contributes to the world is its bold and innovative attitude to challenge the norm. And our society is open minded and open armed in exploring and embracing a good thing when its truly good. We have innovated because we can distinguish between stodgy tradition and originality. Maybe the foodies can actually distinguish subtle and appealing differences which the gibraltar brings in its texture and flavor? Maybe its time to stop using the cheap restaurant quality classes and the real experience and will open along the with an open mind.
[…] glass in which is is served, its namesake, is what differentiates it form a cortado. Some call it the fools cappuccino, but to me, its just a decent cupa with a hipstery name and following. Not unlike a flat white. […]
As a painter who loves color and the visual experience of food and drink as well, I have been a fan of this drink. It is the only drink I use dairy in, and am normally just a fan of straight up espresso and coffee with earthy tastes and a lot of body. When I encountered a Gibraltar, I truly enjoyed the whole experience – both the taste (love Blue Bottle) as well as being able to see the gorgeous color not just from the top. I know this article was written awhile ago but felt I should lend my perspective. I am a serious coffee zealot – done well with great coffee, latte art or no, this remains one of my favorites. I would never order a cappuccino because it is way too much dairy for my taste, and a macchiato not enough – I would just as soon have straight espresso. Instead of the gibraltar being the fools cappuccino – maybe it is more like if a cappuccino and a macchiato were at war the gibraltar would be their peace treaty. I may be a fool but I have never been fool enough to believe convention should lord over how I want to experience life – and having a coffee drink that makes you feel like the world is a better place is one of my favorite experiences. Peace and Good Things!
I think you missed the point of the post. It’s that if you had a properly made cappuccino — and not a typical American Super-Big-Gulp-sized one — the Gibraltar would be redundant and unnecessary for most people.
If your cappuccino is more than 5-6 ounces/150ml, then you’re not drinking a cappuccino.
And if after all that you still feel the need to order a Gibraltar, chances are that it’s not for sensory reasons — i.e., because the beverage tastes better in a restaurant supply glass. It’s likely for psychological reasons — i.e., because your ego needs you to feel special by ordering off the menu.
[…] looked pretty and 2). i didn’t want a full blown cup’a joe. what i ordered is called a gibraltar…which is basically a beautiful blend of espresso and milk. oh, speaking of milk, if you […]
TheShot, it sounds like you’ve never had a properly prepared Gibraltar? It is markedly different from a proper cappuccino — a Gibraltar has *no* foam. None. Unfortunately, there are a ton of trend-followers around, now, making Gibraltars with foam, right alongside all the folks making Cappuccinos with no, or very little, foam.
Perhaps Steve Ford’s Gibraltars at the Hayes St. Blue Bottle Coffee don’t count in your book…
In any case, a Gibraltar is markedly different from a cappuccino only to the extent that most places can’t make a proper cappuccino. Or at least one that isn’t served in a bucket.
The lack of foam isn’t a differentiator either, as there are wet and dry cappuccini. Most of the thousands of well made cappuccini I’ve experienced either came with latte art or could at least support it. You can’t do that with a big Mr. Bubble blob of dry milk foam on top of it.
A Gibraltar with no foam sounds suspiciously like a flat white.
Funny. If this is wrong then the entire country of Spain drinks their coffee incorrectly. This is how just about every coffee will be served to you in Spain. (And they know coffee)
So you’re saying the Spanish invented the Gibraltar??
Frankly, I think you’re all being ridiculous snobs. If you are IN America and the standard cappuccino is too large, as it IS in most establishments, wtf is wrong with ordering a Gibraltar?? I mean seriously, get the broomstick out of your a**.
So what you’re saying is: “Why are you complaining about broomsticks manufactured too small to wedge in your a** when you can just use fluorescent tube lighting”?
Berliner Kaffeeprojekt
It’s perfectly fine not to do aeropress, pour over or any other kind of handbrew. However, being in the barista business, you should know what it is. I was probably not able to hide my surprise when the woman who took my order hadn’t heard about aeropress or V60. Oliv (Potsdamer Straße 91) has got a tempting breakfast and lunch menu, the place looks really cool and the staff is friendly and nice. And the flat white was actually pretty decent. Might I suggest, however, letting the staff get a basic barista course.
Nitro Coffee at @happybaristas (hier: Happy Baristas)
Bonanza Coffee Roasters got themselves a brand new and damned gorgeous looking coffee shop, located in their also quite new (about eight months old) roastery. Head for the backyard in Adalbertstraße 70, Kreuzberg.
Maybachufer 20 (Kreuzkölln)
A warm welcome to the three weeks old Finnish newcomer on Maybachufer! While waiting for their own roastery to open, they work with beans from Helsinki based Good Life and Oslo based Kaffa. Had a perfect flat white while reading Standart and doing some people watching.
My first «coffee agent» assignment completed. Coffee beans from the Norwegian Trondheim based roastery Jacobsen & Svart delivered at Nano Kaffee in Berlin. Hopefully they will appeal!
Endlich wieder in Berlin und Nano Kaffee!
After existing a while as a roastery, Jacobsen (the guy behind it all) opened his own coffee shop late last autumn. «Svart» is the Norwegian word for «black», so basically this is about the man and his coffee. This was exactly what I needed after an intense day with meetings. So delicate, so sleek, so Scandinavian. And so immensely nice and cool guys! Even an introvert guy like me found the energy to be talkative. Enjoyed a sublime Ethiopian chelelectu while listening to Italian oldtimers and chatting with the barista.
Acaia in da house! Artig med bursdag! Perfect birthday gift from the perfect husband for the coffee nerd! (hier: Sankthanshaugen)
Back home where I grew up. Waiting for Christmas and for the hubby, who shortly will be landing at the airport. Then, it’s Christmas.
Quite far up north in Norway you’ll find the small city Bodø and the specialty coffee shop Cielo Melkebaren where everyone knows everyone and the atmosphere is unusually welcoming and relaxed («Melkebaren» translates into «The Milkbar»). Despite the emphasis on milk in its name, the aeropressed Kenyan coffee is really perfect. I was early for a meeting today (the taxi ride from the airport to the city lasted about 4 minutes…) so I stayed for a cappuccino as well. A truly great place, this is. They even roast their own beans. Delicious coffee accompanied by a good looking hipsterbearded barista is the recipe for success.
Комментариев нет:
Отправить комментарий