Melbourne is so well-regarded for its coffee (with the Italians making their mark—and brews—early in the establishment of the city) that it has become its own genre. Driving in country Victoria, if a cafe advertises proper “Melbourne coffee” you can trust that it will be righteously frothed and not the Mc-Cafe press-a-button-and-let-the-milk-and-coffee-drip-together kind which you want to avoid unless desperate.

(Seriously, I’ve probably been living in the city too long and need to get a grip—there are people starving in the world. On second thought, in the case you aren’t likely to get a coffee you’ll surely enjoy: save your money and give it to World Vision.)

As most of the teachers in the Leading Out Testimonials recognise, Melbourne offers its citizens an array of cafes, espresso bars, and any restaurant without a coffee machine is rare. Meeting for coffee is more popular, and posh, in Melbourne, and it’s a great way to get to know someone, discuss books or whatever exploratory chatty thing you like to do in your spare time.

You’d be familiar with these from proper Italian restaurants and Starbucks-esque venues in Canada:

Latte: Hot milk with a slight froth on top, and a short shot of espresso poured in through the top.
Cappucino: an espresso shot with hot milk and then lots of froth poured on top; and usually chocolate powder on top of that.

Coffee Terminology for Melbourne

Flat White: this is a coffee with hot milk and slight froth. It’s kind of like a ‘double-double’ (if you add your own sugar, or ask for it.)

Long Black: this is just black coffee, but because they use espresso, if you want it to be more than a shot of coffee –this is the closest to Canadian coffee.

Macchiato: a ‘long black’ with a shot of hot milk and froth

Mocha: shot of chocolate in a cappuccino

Chai Latte: chai tea in foamy frothy niceness. Hudson’s Coffee is actually the best at this one, other people really screw up the froth.

I don’t even think I’ve gotten them all, so if you can help me out, leave me a comment!

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