Let’s work through the menu.

Espresso / Short Black

An espresso, or short black as it's commonly called, is essentially 30ml of strong brewed coffee, brewed by forcing a small amount of nearly boiling water under pressure through finely-ground coffee beans. You'll know when a short black has been made fresh when it has a thick golden crema on top.

Long Black

To make a long black, fill your cup about halfway with hot water then pour a double shot of espresso over the top.


More milk content than a cappuccino, a latte is served with one shot of espresso, steamed milk and around 1cm of milk froth which will settle on top. A skilled barista can also pretty up your drink with some artistic latte art on top.

Flat White

A flat white is very similar to a latte, with un-textured milk (no air incorporated when being steamed) resulting in espresso and steamed milk with little or no froth.


Recognized by the froth on top, a cappuccino broken down is 1/3 espresso shot, 1/3 textured milk and 1/3 froth on top with a dusting of chocolate to finish.


Traditionally a Caffe macchiato is made with one shot of espresso and a small amount of foamed milk that is spooned over the top. Simple but delicious!

Cafe Mocha

A latte with the added sweetness of chocolate, a mocha can be prepared by adding 30g of chocolate to the espresso shot before adding the textured milk or adding the chocolate to the cold milk before frothing.


And are you game to try something a bit different?


Think an Americano is just like a long black?

Think again!

An Americano coffee is slightly different – the espresso shot is infused with hot water in a 1:1 equal parts ratio, rather than pouring the shot over the hot water. An Americano is as intensive as drip coffee; however, it has a slightly different flavor.


Galao is a Portuguese style coffee, like a latte but with 1/4 coffee and 3/4 foamed milk.

Espresso con Panna

A single or double shot of espresso topped with whipped cream, an Espresso con Panna is perfect if you like your coffee nice and rich!


Traditionally, a Vienna coffee is made from a long black served with whipped cream as a replacement for milk and sugar. Cafe Melange Popular in Austria, Switzerland and the Netherlands, a Café Melange is a double shot of espresso topped with whipped cream.


The Grind To make the perfect espresso, you need to buy fresh coffee beans and grind the beans to the right consistency for your coffee machine. How coarse the coffee is ground varies from one espresso machine to another.

Tamping is the process of packing the coffee firmly into the handle – this is essential as it ensures a smooth, creamy espresso.

When tamping, it is important to press down firmly to ensure that the water passes through the coffee evenly. Pouring When pouring an espresso, it is important that the water passes through the coffee within a specified time frame. When pouring a single shot, which is 30ml of coffee, the espresso should be poured within 25-30 seconds. If the water passes through the coffee in less time, the coffee will be weak and watery or over-extracted if the espresso takes longer to pour.


Ensuring that the water temperature is approximately 93 degrees celsius enables the best extraction of coffee. If the water is too hot, the coffee will burn and if the water is too cold, the coffee will not be extracted correctly, leaving a watery espresso.


It is important to have an idea of which coffee you are making before you texture the milk. When pouring a cappuccino, the milk needs to be slightly more aerated than when making a café latte. The temperature of the milk is also crucial, as the milk will burn if it is heated over 70 degrees celsius. The optimum temperature of textured milk is 65 degrees celsius.

Now, where's my flat white?!

And for the BEST equipment to make your COFFEE?...

For sure.. contact PROTECH HOSPITALITY HUB. 

1300 368 911