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Coffee Ipsum #1

Sweet turkish, ristretto rich, fair trade, trifecta, latte eu variety single shot robusta ristretto. Filter sit, caffeine foam half and half est spoon carajillo. Kopi-luwak, trifecta dark, white that pumpkin spice viennese grounds crema dark. Ristretto to go, french press, caffeine white pumpkin spice turkish cappuccino galão irish. Extraction sugar, acerbic single shot, blue mountain and, spoon extra strong organic saucer.
Turkish affogato, caramelization redeye wings decaffeinated con panna. Pumpkin spice, barista as filter, rich as variety cup grounds extra. Iced seasonal aromatic doppio medium crema eu doppio. Aged coffee grounds iced spoon cultivar, caramelization affogato aged froth skinny. Percolator shop flavour, half and half in galão french press sweet organic robust.
Shop, est extraction, white cup, cinnamon shop and espresso steamed seasonal. Qui steamed in variety turkish organic roast medium wings filter caramelization. At aroma, crema café au lait irish iced galão fair trade. Sugar percolator viennese sweet breve, medium blue mountain steamed redeye variety. Latte dark, arabica robust id qui skinny.

4 comments


faizan

faizan

great’"</

faizan

faizan

great’"

admin

admin

awesome blog…

Muhammad

Muhammad

If you order a long black in New Zealand (where I’m from and where the coffee is exlcneelt) you will be served a double-shot espresso poured into a cup that already contains a little hot water. As an alternative, you will get the espresso and a small jug of hot water on the side to add your own water. It varies but the quantity of water can be from about half up to as much as the espresso itself (a bit weak for me). There should still be a generous crema. If you see on the menu Long black small or large keep walking!!To answer your other question you wouldn’t normally see short black on the menu. It’s an espresso. The ristretto is a restricted espresso as you point out above.As far as I’m concerned Starbucks invented the Americano and they can keep it. It seems to be a mug of whatever size happens to be closest to the barista with an espresso and then filled with hot water. Designed by people who consider that quality and quantity are the same thing.

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