Coffee, Uncovered

The mystery has been solved! Thanks to Pania (I know I’ve misspelled her name), a friendly barista in Taupo, I now know the hidden truth behind the coffee scam served hot in cafes throughout New Zealand.

On a short mission to Taupo this week, Tom and I came across a funky café in Acacia Bay called L’Arte. Lonely Planet calls it “a fantastically artful café in an ebullient sculpture garden with a gallery alongside.” Spot on. Located on a country road on the way out of town, this café serves up brightly colored dishes full of healthy veggies, and rich, luxurious home-baked goods for those with no will power. For visitors with some time to kill, the sculpture garden and art studio are a visual delight, featuring everything from mosaic-tiled walkways and furniture to bronze figures dancing among the flowers.

The friendly staff at L’Arte seemed happy to answer my targeted questions about the coffee they serve. Pania, a knowledgeable barista, clarified that a short black is one shot of espresso, whereas a long black is two shots. Some people add hot water to a long black, and some add hot or cold milk to cut the bitter taste. A flat white is two shots of espresso with silky steamed milk. A latte is two shots of espresso with silky steamed milk. Aha! So there really is no difference between a flat white and a latte!

Pania explained that a flat white used to be made with only one shot of espresso, making a latte a stronger version of a flat white. However, nowadays everything is made with double shots, so the only difference you might see between a flat white and a latte, depending on the café, is that a latte might be served in a larger cup, making it a bit milkier by nature.

So, the lesson is thus: before ordering milky coffee in New Zealand, check the size of the vessel in which your drink will be served. If the flat white is served in the same sized cup as a latte, order the flat white. It is almost always the cheaper version.