Introduction to Australian Coffee Types_What Coffee is Good in Australia_How to Order Coffee in Australia

Australian Coffee Varieties Decoded!

Short Black:

This is actually what we commonly know as ESPRESSO—Italian espresso.

Long Black:

Essentially an 'AMERICANO'—American-style coffee.

Ristretto:

A short extraction—the same amount of coffee with a reduced extraction time. By minimizing contact time between the water and the coffee grounds, it reduces the bitter taste of espresso.

So it's less bitter than regular espresso.

Macchiato:

Macchiato comes from the Italian word for "stain" or "spot." It's espresso with a spoonful of milk foam on top. So when you see macchiato abroad, don't get too excited right away!

Piccolo:

This means "small" in Italian.

A latte is 220ml; a piccolo is 90ml—essentially a miniature latte. In Melbourne coffee shops, many don't roast their beans very dark, so when milk is added it can easily overpower the coffee's original flavor. For anyone who doesn't want too much milk flavor, this is worth trying.

Latte:

A popular favorite with many flavor options available. In international competitions, latte art is the judging standard. The milk foam height is approximately 1 centimeter.

Ice Latte:

Besides iced coffee, it's also topped with a scoop of ice cream.

Mocha:

Mocha coffee—a latte with chocolate flavor added.

Cappuccino:

If you really enjoy lots of milk foam, you can choose cappuccino. Locals typically sprinkle chocolate powder or cinnamon powder on top of the foam (I mostly get chocolate powder), which can create the illusion of drinking something mocha-like. It's actually quite nice, because mocha is usually a bit more expensive than latte.

Flat White:

This term actually originated in Australia, and it's what locals order most frequently. It suits those who prefer the texture of milk but don't like too much foam. Flat white has less foam than latte, so it's unlikely to have complete latte art patterns. If you see complete latte art with a clear head and tail, it's probably not an authentic flat white!

Affogato:

An ultra-classic coffee dessert—vanilla ice cream or other Italian ice cream with a shot of espresso poured over the top. Excellent!

The above are common names in Eastern Australia—relatively straightforward. Next, I'll introduce Western Australia's self-developed new terminology.

Short Macchiato (Short Mac.):

Same as macchiato—one shot with some milk foam or milk.

Long Macchiato (Long Mac., also known as traditional long mac.):

Two shots with some milk foam or milk.

A Top Up Long Macchiato:

Two shots, filled to the top with milk. The flavor is stronger than latte because it contains two shots.

Basically these three.

When I first saw them, I had three words: confused, baffled, bewildered!

Here are some additional special terms:

Babyccino:

A very humorous combination that will make you smile knowingly once you understand—oh! It's for children. It's disguised as chocolate milk, and some shops even include a small marshmallow, so children can "drink coffee" like adults.

Decaf:

Some people avoid coffee because of caffeine. In that case, you can tell the shop you want decaffeinated coffee.

'An Australian boss mentioned he encountered a customer who wanted double decaf' (rolling eyes, saying stupid)—no matter where you go, there are always difficult customers!

Chai Latte:

Milk brewed with various spices (personally not a big fan), but worth trying.

Dirty Chai Latte:

Really playful! Adding "dirty" means adding coffee—probably because it's not pure white like milk, so they call it "dirty"!

I hope this explanation helps you better understand Australian coffee. Have a nice day!

FrontStreet Coffee Recommendation

Learning latte art starts with the right beans, and for milk drinks you generally want an espresso blend with enough body and crema to hold a pattern. FrontStreet Classic Blend is a medium-dark espresso formula built from three origins, inspired by the classic "Mamba" pairing of Mandheling and Brazil, with a small amount of Robusta added for aroma and crema. It pours with clear butter, toasted bread, and caramel-cookie notes, a strong, solid body, and fine, stable crema—a great first home espresso.

If you like a nuttier, richer profile, FrontStreet Signature Blend pairs washed Colombian coffee with semi-washed Brazilian coffee for notes of nuts, dark chocolate, and caramel. Whether you make an Americano, latte, or flat white, it brings out creamy, almond, and cocoa aromas, with crema every bit as good as a café's—more than enough for practicing latte art.

And if you're preparing to open a shop, FrontStreet Commercial Blend takes the Signature Blend base and adds a little Robusta for extra dark-brown, fine crema and a fuller body, so Americanos, lattes, and mochas all carry nut, cocoa, and caramel notes while making it easier to pour clean latte art.