Because espresso produces a more nuanced palate and requires greater finesse to produce, our love of coffee is rooted not in convenience or function of the caffeine, but in the quality of the brew.
Today, the vast majority of cafes around Australia are independently owned and serve espresso coffee, many even procuring unique blends to establish a distinct, inimitable flavour palate.
Where Australian coffee differs from that of its Italian predecessors is perhaps the result of our late arrival. Unhindered by tradition , Australian baristas have experimented broadly with different forms of coffee from the famous flat white to the long black.
Whilst in Italy, the cultural habit is to drink only single espresso shots milk coffee drinks are for mornings only and to do so whilst standing, Australians have evolved coffee into a form of leisure, social connection, culinary exploration and an opportunity for mindfulness. With Australian baristas constantly pushing the envelope and defining great coffee, we've come to identify key variables which must be controlled to produce a high-quality espresso shot.
The first and most basic detail of good coffee is freshness of the beans and the grind. When beans are roasted, carbon dioxide forms inside them. Over a period of up to two weeks, these gases will seep out of the bean. It's important for baristas to wait until the beans have finished degassing to avoid the carbon dioxide creating an uneven extraction and impacting the flavour of the coffee.
The period after degassing is the ideal time to grind the beans; wait too long and oxidation can occur, which results in a stale flavour. Oxidation is also why it's vital you use freshly ground coffee for espresso. When beans are ground, the oxidation process speeds up rapidly and it can be a matter of minutes or even seconds before the flavour begins to be affected.
It goes without saying that cleanliness is crucial in any food or beverage preparation setting - but even the slightest contaminant can affect the taste of coffee. The group head should be purged between each extraction, and the basket should be wiped of all residual grinds and oil.
This refers to the amount of coffee in the basket. Not drip coffee, not filter coffee — espresso. And as the rest of the world languished in filter-coffee purgatory, Australia gradually created a cafe culture rooted in quality, rather than convenience. Italian coffee remains staunchly, unwaveringly traditional. Italian coffee is high quality, but frozen in time. In Australia, however, they take that solid espresso groundwork and they build on it. They invent the Flat White, and the Long Black.
Kaffeine Set in the space formerly occupied by a Jewish wine shop near Oxford Circus, Kaffeine looks pretty gorgeous. Ozone Ozone are actually from from New Zealand, but then, the Kiwis have benefited greatly from the Australian sphere of influence in this regard. This place is a roastery, coffee shop, and restaurant in one. And Mr Nourse, who's seen "flat whites on menus everywhere from Xi'an to Valparaiso," says other local culinary cultures might join in.
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Nobody will judge you if you go in, order your coffee, and leave with it 5 minutes later. But in Australia, you are expected to sit down and enjoy your drink, as the barista painstakingly made it for you individually. Georgia DuCharme is an alum of the University of Pittsburgh. The idea of traveling and studying abroad can be daunting, especially if you do not … Read more. Studying abroad is often sought out by students in college. However, one of the biggest … Read more.
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