When you order a coffee in New Zealand, you need to know the terms. Flat white is the most popular.

Background: NZ coffee guide Zest Food Tours explain New Zealand coffee terms: espresso / short black - basis for all coffee styles, espresso is full-flavoured, fragrant, with a velvety body and lingering after-taste; single serving in a demi-tasse (small cup) macchiato - a single or double espresso shot, just stained with frothed milk long black - single serving of espresso, with the same amount of hot water added; served in large cup filled to just under the top, or sometimes with the water provided separately flat white - one third espresso, two thirds steamed milk with a touch of swirled froth cappuccino - regular espresso with equal parts steamed milk and foam, sprinkled with chocolate or cinnamon caffe latte - regular espresso, topped with hot milk and little or no froth mochaccino - one third each of espresso, steamed milk, cocoa ristretto - (‘restricted’) is 15-20ml of espresso, the essence of coffee piccolo latte - miniature latte made with ristretto and 70ml of steamed milk; delicate flavoursome drink affogato - espresso served over ice-cream espresso Romano - espresso served with a twist of lemon latte macchiato - steamed milk with espresso on the side espresso con panna - espresso topped with a dash of whipped cream cortado - Spanish version of the piccolo served in a 60ml demitasse cup fluffy - for kids, a demi-tasse filled with foamed milk, sprinkled with chocolate and served with marshmallow on the side and a small chocolate fish. Add to this the selection of vessel - cup, mug, bowl, glass; type of milk - full cream, regular, semi-skimmed, skimmed or skinny, soy; and number of shots, and you start to build a picture of the menu board in most New Zealand cafés. Related Links Other Sites •  New Zealand Coffee Guide website •  Zest Food Tours website