Australia drinks: flat whites and long blacks

by Julia Robinson

 Australia’s love affair with ‘proper’ coffee means that a teaspoon of instant coffee in a cup of boiling water no longer satisfies us as it did twenty-five years ago. We now prefer to drink espresso-based coffees such as cappuccino, caffè latte, short black, flat white, ristretto, or macchiato. We’ve come a long way; back in 1990 a North Sydney coffee lounge placed a classified ad for staff that read in part: ‘If you know the difference between a flat white and a Capuccino ring me’ (Sydney Morning Herald, 7 July).

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