What makes it this drink and not its neighbour on the menu. The café in Brewology judges every one by these.
Shot: espresso or ristretto
Coffee 15–60 ml
Some chocolate syrup
Milk 10–90 ml
Foam 5 mm or more
Milk 40–75 °C
More milk coffee
Macchiato: "Stained" espresso: a shot with a spoonful of foam.
Piccolo: A single ristretto topped with silky milk in a small glass.
Cortado: Spanish for "cut": a double shot cut with about the same amount of warm milk and almost no foam.
Flat white: Less milk and a thinner layer of foam than a latte.
Latte: The milkiest of the three: lots of steamed milk and about a centimetre of foam, often served in a glass.
Cappuccino: A thick cap of airy foam over less liquid milk.
Magic: A Melbourne favourite: a double ristretto with silky milk in a small cup.
Vanilla latte: With a pump of vanilla syrup. The milkiest of the three: lots of steamed milk and about a centimetre of foam, often served in a glass.
Caramel latte: With a pump of caramel syrup. The milkiest of the three: lots of steamed milk and about a centimetre of foam, often served in a glass.
Hazelnut latte: With a pump of hazelnut syrup. The milkiest of the three: lots of steamed milk and about a centimetre of foam, often served in a glass.
Vanilla flat white: With a pump of vanilla syrup. Less milk and a thinner layer of foam than a latte.
Caramel flat white: With a pump of caramel syrup. Less milk and a thinner layer of foam than a latte.
Mocha: A latte with a pump of chocolate sauce added before the milk goes in.
Caramel macchiato: Vanilla syrup and milk first, then the shot poured through on top — the reverse of most milk drinks.
Long macchiato: A double shot marked with a spoonful of foam.
Latte macchiato: "Stained milk": steamed milk first, then the shot poured slowly through the foam so it settles in layers.
Spanish latte: A latte sweetened with condensed milk instead of sugar or syrup: the condensed milk in the bottom, the shot, then steamed milk.