Electrolux Newsroom Asia Pacific

Common coffee ordering mistakes

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With the easy customisation of coffee drinks at chain stores, coffee ordering has become a bit of an art. But not all popular coffee orders are truly what they seem – or optimal for a gourmet coffee experience. Specially trained baristas in gourmet coffee shops for example, might react with confusion when a “caramel macchiato” is ordered. And the drink may not resemble anything like the version served at your regular Starbucks. 

You could of course, make your own professional-tasting coffees at home with coffee makers like the Electrolux ECM5210 Ergosense. Its Aroma switch can extend brewing time to maximise flavour extraction for a smaller number of cups, making it easy to mix a variety of coffee drinks.  Just don’t make these common coffee mistakes at home, especially with guests who might know the difference.

Mistaking a latte for a macchiato

A traditional macchiato is an espresso topped with a small amount of foam and milk. It is served in a small espresso cup.

Macchiato
By Christopher Neugebauer
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A traditional macchiato is simply an espresso topped with a small amount of foam and milk.

The caramel macchiatos that come out of popular coffeeshops like Starbucks however, are really latte macchiatos, where the espresso is poured (or stained) over a cup of milk and foam. They have more in common with caramel-vanilla lattes than a standard macchiato.

Bone dry cappuccinos

The standard cappuccino comprises a third of espresso with a third of milk topped with another third of foam. That’s why they usually only come in one size, and have their own coffee cup.

Cappucino
By robynejay
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A cappuccino is equal parts espresso, milk and foam.

A bone dry cappuccino removes the milk and consists of only the espresso and foam. The bigger the order, the more foam the barista will have to make from milk.   So if you’re getting your coffee to go, skip foamed drinks like cappuccinos. Covering them only causes the chocolate or cinnamon powder to stick to the lid, while a crater develops in the foam, wasting the barista’s effort and making a takeaway cappuccino pointless.

Letting go of your shot

Espressos need to be drunk quickly or the crema – the thin layer of foam on top of an espresso – dissipates and changes the shot’s flavor, usually for the worst. So respect the lifespan of your espresso and drink it while it’s still at its best.

Extra hot coffees

When a coffee drink is requested “extra hot”, this doesn’t just make it harder and more dangerous to prepare your beverage, it also ruins the flavour of the coffee.

Coffee is usually brewed at around 120oC, and is usually around 80 oC by the time it’s served in the cup. This is when it’s considered to be at the peak of its flavour.   Requesting for an extra hot coffee increases the risk of scalding the milk and changes the overall flavour of the beverage.

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