Karen - the only coffees served small are Espresso (short black), Ristretto which is an even shorter black - less water so it is about half the amount than an Espresso or a Coretto which is an Espresso served with a dollop of liquor.

 

I suspect you are probably talking about a Ristretto. It basically means that the drink is 'restricted' - it has the same amount of coffee as Espresso but half the amount of water. They are normally served in an Espresso cup but sometimes they are served in what looks like an Espresso cup and saucer, but the bottom of the cup is thick as is the rim.

And on saying that very few Australian baristas know how to do a Ristretto and they certainly don't know how to do an Affugato.

i love cappucino but don't like the chocolate sprinkle and am not from the country.  though I still a child at heart

I am same as Bob drink water or fruit juice mostly. No tea or coffee ever.

 

Will drink hot chocolate in the winter when out and about.

 

Hot Chocolate

Beware of the hot chocolate-drinker. They suffer from Aspirational Caffeine  User Syndrome. They can be complete faux coffee-drinkers, posing as latte  sippers since hot chocolate is now poured into takeaway cups. Trust issues  here.

 

Who has the trust issues here ... the barrista or the hot choc drinker?

Ristretto. That's what it is! Thanks martini, I'll try to remember that. It was very strong, very tiny, like a pure shot. Perfect!

Ipad tried to autocorrect it to rust retro lol

You will never get it in a bar Karen because the modern machines won't allow the water flow to slow down. That's why you always end up with an Espresso. It needs a handmade extraction.

 

I have only it done properly in a cafe in Surry Hills in Sydney. They have a special machine specifically for them. They pack the coffee in tight so that the water has to work really hard to make it through the grounds.

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@j*oono wrote:

Recently we grabbed a quick breakfast in what turned out to be a bit of a hoity toity bistro.  

 

I ordered just some raisin toast and a cup of tea.  After being informed that they don't do raisin toast, only fruit toast I was asked what kind of tea I would like.  White I said.  With a roll of the eyes she flicked her head at the chalk board of about 30 different types of teas.  In a panic I managed to recognise one I knew.  Umm English breakfast?

 

If I had known about this I would have ordered a flat white and told her that her apron made her butt look big.

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the coveted five laughy-face award for that one, Joono!

Ohhh that's a shame, it was my most favourite coffee ever. Can you make it at home with one of those Italian espresso stovetop gizmos?

Absolutely!

 

You can onloy make it in a single or double cup cafeteria. Or one of those little el cheapo espresso ones where you sit the cup under the prongs and put the whole thing on the stove.

 

You have to grind the beans a little finer than usual. The pack the coffee seriously tight in the funnel. Make sure you pack the sides and it has to be 100% full to the top. Otherwise you get water pooling or winding their way down the sides - this filters rather than extracts the coffee.

 

Water should be three quarters full but you may need to experiment with this. 

 

Should come our really creamy. With the single pronged cafetarias (I have one like this: http://homeappliances.wordpress.com/2009/04/28/mini-express/), you can pull the cup away for the initial water that comes through and the final one because this is usually the watery and bitter bits. You can't do that with the standards hourglass shaped cafeterias.

My stovetop espresso maker cost 2.50 at a fete and isn't quite as sparkly as yours 😄 but it makes pretty good coffee. I'll try it tomorrow with tightly packed coffee and if it doesn't work I'll see if I can get my local cafe to make it. Thanks!