- Melbourne International Coffee Expo open to the public on Saturday
- The complete hipster food trend dictionary
- Australia’s best barista
Order a half strength decaf soy no sugar, and you may catch a cheeky smile from your barista.
No, you’re not the punchline to an inside joke. It’s probably because they have a special name for your order in what Jeremy Regan, Head of Coffee at Jamaica Blue Australia, calls the secret barista lingo.
‘Baristas do have their own language for the odd orders they get, like the ‘why bother’ which we get quite often (see below). But at the end of the day the customer’s always right, no matter what we call it, we’re just having fun.’
Ready to get your coffee-speak on? Jeremy from Jamaica Blue shares his top-listed barista-approved coffee terms:
Lava n / An EXTRA EXTRA HOT coffee. ‘Careful, this one’s a lava!’
Riz n / A ristretto, the strongest and most concentrated espresso drink. Made with half the amount of water, but the same amount of coffee as a regular espresso. ‘One espresso, make it a riz.’
Spro n / Espresso, a type of strong black coffee. ‘One spro coming up!’
Cement Mixer n / When the customer asks for a takeaway milk coffee with 5+ sugars. ‘It does happen,” says Jeremy. ‘Load up the sugar; we’ve got a cement mixer.’
Magic n / Double ristretto in a smaller 160 ml cup. Like a flat white, it’s a little less milk and a little more coffee tasting than a latte. ‘Man, I’m so tired, I think I need a magic.’
Why Bother n / Weak soy decaf, pretty self-explanatory. ‘Can I get a weak soy decaf?’ ‘A why bother? You might as well have water.’
Pic n / Short for piccolo latte, literally the Italian translation of ‘small latte’, served in a 90 ml glass. ‘So that will be one muffin and one pic.’