as you may have noticed from some of the previous posts of our weekend brunches out, sydney turns the making and drinking of coffee into an art form. there is almost no such thing as a regular coffee here. the closest thing to black coffee would be espresso with hot water and is called a "long black". coffee with milk is a "flat white" and it's espresso with steamed milk and the teansiest layer of froth on top. lattes are always served in a glass - always - while everything else comes in a coffee cup and always with a saucer and spoon - always. and if there isn't a layer of crema, the creamy light coffee-colored foam on the top of the espresso, forget about it...that coffee's no good.
they definitely do "take-away" coffee here - and they have starbucks and that chain you always see in american malls, gloria jeans - so it's not beneath sydneysiders to drink on the run, but still. since i don't have anywhere i need to take coffee to, i find myself drinking an artful coffee while sitting in a cafe almost every day. i alternate between the latte and flat white, and between skim and whole milk - the latter being by far the superior accompaniment. after having observed (and photographed, as you see) so much coffee, i decided to take my appreciation to the next level and enrolled in "barista basics", a course on how to make perfect coffee. it was a 3 hour class on what the different types of coffee drinks there are and how to make them, with special attention given to foaming the perfect milk. the class was in the middle of a weekday and it was full. plus they offer it nearly everyday. i read that cafes send their employees to it for barista training. and, there was a second session - which i didn't attend - on how to artfully pour your milk. as you can see, creating a leaf, heart, or some other swirly pattern in your milk froth is essential when making coffee. and although (because i didn't take the second class) i didn't master froth art myself, i truly appreciate it in a cup of coffee served to me.
favorite cafes in sydney so far:
LILIBLACK
KAFA
WALL CAFE
they definitely do "take-away" coffee here - and they have starbucks and that chain you always see in american malls, gloria jeans - so it's not beneath sydneysiders to drink on the run, but still. since i don't have anywhere i need to take coffee to, i find myself drinking an artful coffee while sitting in a cafe almost every day. i alternate between the latte and flat white, and between skim and whole milk - the latter being by far the superior accompaniment. after having observed (and photographed, as you see) so much coffee, i decided to take my appreciation to the next level and enrolled in "barista basics", a course on how to make perfect coffee. it was a 3 hour class on what the different types of coffee drinks there are and how to make them, with special attention given to foaming the perfect milk. the class was in the middle of a weekday and it was full. plus they offer it nearly everyday. i read that cafes send their employees to it for barista training. and, there was a second session - which i didn't attend - on how to artfully pour your milk. as you can see, creating a leaf, heart, or some other swirly pattern in your milk froth is essential when making coffee. and although (because i didn't take the second class) i didn't master froth art myself, i truly appreciate it in a cup of coffee served to me.
favorite cafes in sydney so far:
LILIBLACK
KAFA
WALL CAFE
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