“It doesn’t matter where you’re from, or how you feel… there’s always peace in a strong cup of coffee.”
Consistent with my tendency as a Kiwi to regard my country with vague deprecation, I never considered New Zealand to have a noteworthy coffee culture. But from the moment I walked into a Spanish café and tried to order a mochaccino, I realised I had well undermined our efforts.
If you’re not from down under and have ever found yourself in a New Zealand cafe, you’ve probably found yourself wondering: what on earth is a long black? Is that the opposite of a flat white? Is a fluffy even a thing?
If so, you’re not alone. Overseas, drinks such as Americanos, viennas and ristrettos dominate the cafés. Much like Australia, New Zealand does it’s own thing when it comes to coffee. So without further ado, here is a crash course on how to order a coffee in the land of the long white cloud…
A long black is the most basic kind of coffee you can order in a Kiwi’s eyes. It’s basically two shots of espresso in hot water – very similar to the Americano (which you are unlikely to find advertised here). Long blacks are very strong, and not for the faint of heart.
A Kiwi/Aussie creation – and my personal favourite – the flat white has creamy, steamed milk poured over a single shot of espresso. If you ask me, it’s a bit kinder than the long black first thing in the morning.
Although I have deep affection for coffee, I would by no means consider myself a connoisseur. And that is why I can say that I don’t really see the difference between a latte and a flat white. Apparently the only difference is that a latte has a little blanket of foam on the top, but essentially, it’s the same drink.
Although the cappuccino is traditionally Italian, it is also very popular in New Zealand. The easiest way to conceptualise a cappuccino is as comprising of three different layers; the bottom layer is a shot of espresso, the middle layer is a shot of steamed milk, and the final layer is frothed milk. It is also common to sprinkle chocolate or cinnamon shavings over the top 😋
Here, we return to the rule of thirds as with the cappuccino. This time, we have a third of espresso, a third of steamed milk, and a third of cocoa. A mochaccino is a convenient way to develop an appreciation for coffee without jumping in the deep end and scaring your tastebuds. I mean, let’s be realistic; it’s just a bitter hot chocolate.
Yeah… I still don’t really understand the difference between a macchiato and a long black (except for the fact that a macchiato sounds pretty damn fancy). From what I’ve gathered, a macchiato is ‘stained’ with frothed milk.
We can’t forget the fluffy! A fluffy is essentially a minuscule cup of foamed milk. I loved them when I was a little girl. They’re what small children get from cafés to feel adult-y and sophisticated when their caregiver stops off for a caffeine hit. If you’re lucky, they might come with a marshmallow or chocolate fish on the side.
If you’re a long-time reader of the Ginger Passports, you might remember that I published a post way back in March called You Can’t Buy Happiness… But You Can Buy Vietnamese Coffee. To this day, this remains one of my favourite all-time posts, and I highly recommend that you check it out to learn just what makes Vietnamese coffee special, and to discover a life-changing iced coffee recipe.
Alternatively, you might like to read some reviews I wrote about two of my favourite coffee haunts in my home town of Dunedin. The first is for Starfish Café and Bar, a seaside joint that I used to hit up on a near-daily basis when I was back in the motherland. The second is Nectar Espresso Bar and Café, which is slightly more urban and located closer to the middle of town.
P.S. I apologise on behalf of all Kiwis for the price of our coffee 🙈
All photographs courtesy of Unsplash.
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links to other posts (Vietnam + two cafes)