lex-scripta asked: I'm a barista in Australia and it seems to me that the coffee in the US is typically very sweet with all kinds of syrups, flavours and creams added to it. In my usual work day of going through 7kg of coffee beans, I'll get maybe 2 flavoured coffees (the most popular syrups being mocha, vanilla, caramel and hazlenut), and we never really add anything else. How often do you get just a plain flat white or short black?
Nobody really calls them that here but more often than you’d think. I think, though I dont remember exactly, well over half our customers at my old store got just plain coffee. Now, what they did with it over at the condiment counter afterword, I have no idea.
Truth be told, American coffee (much like American beer) gets a bad rap because you guys only really get exposed to the “ugly american” versions of it. I mean, an American tourist in Australia isnt gonna really stand out if they just order a flat white but boy, y’all are gonna notice when they demand an extra caramel frappe or something.