As for a flat white, calling it a “cappuccino” is fighting words in Australia and New Zealand. I know better than to go there. But my understanding is that it lacks foam and is closer to a “stronger” (in coffee terms) latte served in a smaller vessel.

Couple of things, first off, ever heard of a piccolo latte? It’s apparently common in NZ and Australia. From what I’ve read it’s a double shot or double ristretto with steamed milk served in a 90ml Duralex Picardie glass. My question is what do you know of the Duralex picardie cups and are they of a better standard than the gibraltars?

Second, what about a Flat White? Which, to my understanding is basically a capp. with less foam. (Double shot espresso with steamed milk in a 150ml porc. cup – usually tulip probably an aesthetic choice) Would you put this in the same field as a gibralatar?

Interested to hear your thoughts.
Pangi

These little fads are nature’s way of correcting for linguistic drift, in much the same way that the terms “caffe macchiato” and “espresso macchiato” have ascended to correct for Starbucks’ bastardization of the term “macchiato” to mean “latte marked with an easily-reproduced-yet-somewhat-appealing design in caramel on the top” instead of “espresso marked with not quite enough milk.”

Language evolves. More’s the pity.

• The inability, or refusal, of many places to make a proper regulation cappuccino instead of the voluminous North American de facto standard
• The dubious promotion of signature drinks over regulation drinks for ulterior motives