Espresso

Espresso is the foundation of Australian coffee culture — the intense, aromatic shot that underpins flat whites, long blacks, cappuccinos, and lattes. A well-pulled espresso has a rich, complex flavour with balanced bitterness, a syrupy body, and a layer of golden-brown crema on top.

Australia’s espresso culture is among the strongest in the world, shaped by waves of Italian and Greek immigration from the mid-20th century onwards. The standard here is high — Australians are famously particular about their coffee, and a good local café is a point of neighbourhood pride.

Espresso can be enjoyed on its own as a short black, but most Australians drink it with steamed milk in one form or another. The quality of the shot depends on a chain of variables: the bean origin and roast, the grind fineness, the dose, the water temperature, and the extraction time.