I really managed to fit the word “mouthfeel” into the beginning of this video quite a few times…

Cocoa or cinnamon powder on top of a cappuccino is also very much a thing here in Slovakia! Many coffee shops always ask which you'd prefer, it's almost taken as a matter of course that you'd want one or the other.

Cortados are so common in Argentina that we have a specific sign we make to the waiter to ask for one, without having to call them. You can usually get them in two sizes: espresso cup and "jarrito" (literally, little jar) and of course, coffee quality will vary greatly. Traditional cafes here will make coffee pretty hot, so your cortado is guaranteed to be very different from ours. It's also pretty common to ask for one after lunch as "sobremesa" (very literally over the table, it's the time you spend after a meal talking and relaxing).

I would have included the Americano in the mix of espresso drinks because I've found that people that go to specialty coffee shops order "a black coffee, please" they could wind up with an Americano as easily as a pour over. My understanding is that the origins are actually French rather than Italian though which makes it not as "traditional"

Ahh hearing about US and Australian coffee culture is so interesting as a UK barista (in probably what you would define as a 2nd wave cafe) -- For us Cappuccino is usually as big as a latte and has mostly foamed milk over espresso (or the 3rds rule depending on the cafe, as long as there is foam), with the option of chocolate or cinnamon sprinkled on top; flat whites are like small lattes (2 shots espresso, less milk) and are probably the next in size after the cortado (which is the same!); machiatos can be both latte or espresso based here also; and mochas are pretty much espresso hot chocolates, not necessarily with syrup but with whatever the cafe uses to make hot chocolate !

In Aus, the 'cocoa' powder, is the generally the sweetened drinking chocolate such as Cadbury, or Vittoria. From memory I cant think of a single time when I've had unsweetened cocoa powder on top of a Cap

There's also a cool drink called "Raf coffee", it is most popular in Russia, but I find it quite tasty too! It is made with latte formula, but with the addition of vanilla sugar and also it is steamed AFTER mixing coffee into milk, it is a nicez soft, sweet-ish drink, can recommend! Edit. I was reminded that instead of milk raf uses 10% cream or 50/50

I was recently in London and encountered the cocoa on cappuccino thing several times. It surprised me at first, but I ended up really appreciating the addition.

Here in Europe, or at least middle Europe where I live, a flat white is usually actually made with two duble shots of espresso, an equal amount of milk and a bit of foam. It's a great pick-me-up during the day for college students due to the duble duble shot, while having milk in it! PS: love the kitty cameos.

Discovering the cortado was a huge win to my coffee shop experience. It is my favorite afternoon order.

This was a great video. Definitely here for more "Morgan Drinks Coffee with Her Cat"

As a New Englander I order and drink iced coffee all year round lol

Hi Morgan, I noticed that you don't usually talk about Turkish/Middle Eastern style coffee in your videos. Is it not particularly popular in the US? I think it'd be so cool to see a video about Turkish coffee on this channel in your informative style

I incorporate syrups and other flavors into the milk when I froth it. It flavors the foam too. I normally add a tiny splash of sweet cream (like the coffee creamer) to the milk. You really don't need a lot at all, but if you add it, the foam is like ice cream. It's wonderful.

Thank you for explaining the various “labels” of coffee in a way that we all can now understand it! When I would go into a coffee shop, I would just default to a cappuccino or latte, you made me realize that I’ve been missing out on so many other nuances of coffee.

I love a flat white in the winter and cold brew in the summer! I've had so many guests when I worked as a barista order a cappuccino and being very confused about what they were served. One specifically asked for "chocolate" on top and I didn't really understand why he didn't want it IN his drink instead. I put chocolate sauce on top. He was confused and I was confused why he was confused. 😅

Hey! My name is also Morgan, but I’m male (long haired people rise up) and you are the inspiration I need to get through my day. I love how you’re sharing your knowledge and your passion with the world ❤❤❤❤ Keep it up!

I felt like I was going crazy, but there definitely was a jazzy birthday playing in the background I appreciate that you go through all the variations within the espresso drinks - it gets confusing when a number of people have their own 'definitive' lists when that's not what you're going to find in the real world

It’s very interesting how all of this varies across the globe. For example, in my country (Czechia) there is only 1 shot of espresso both in cappuccino and latte and there’s two in flat white. Glad to see cortado spreading all over our country though! I love the ratio 😊 have a great day and thank you for this video 🥰

I’ve just started diving into espresso and learning more about coffee, and your videos are incredible. This video was so clear, concise, and full of great information! Thanks so much!

So excited to build my drink menu. I got an espresso machine for myself (well, a version) and have been making lattes pretty much every day. Flat whites are my fave and I know its just different ratio/texture, but I am never quite sure

I don't like coffee but love the idea of it and love to know about the different types. But the best part it's your cat just popping in and out of frame. SO CUTE!!

I’m from Australia and I don’t know if it’s just something that my teacher taught but he always said a mocha was a variation of the cappuccino, not the latte! This made it so our mochas were quite strong and foamy so this is interesting to find out that it’s found as a latte instead.

Ah the classic cafe au lait. Adding milk to drip coffees is very rare in Australian cafes; most would just get a flat white. The flat white in Australia being very well, flat/thin texture with only a minimal level of foam (generally only enough to stop the coffee overflowing/leaking out of a cup). When I first became a barista, I remember being reprimanded for making my lattes and cappuccinos with similar(ish) ratios and being told to make them with slightly more milk and slightly less foam. Also as interesting Australian aside, most Aussie cafes will only serve lattes and cold coffees in glasses; all other hot coffees being served in cups or mugs. It was as if the latte was the coffee drink de rigeur and were how cafes were to be rated.

This is so interesting! As a German the coffee menu experience is truly different than yours in the US. I’m quite surprised. As I’m not a professional Barista, I cannot comment on the specific differences in ratio and brewing techniques but as a frequent coffee buyer I do notice that we use a few words differently. I guess what you just call a Latte is a Latte Macchiato over here. You also find Cafè Crema on most menus. Idk the details but it’s a Swiss invention so that’s probably why it’s also often found in German cafes. And fun fact: when buying a cappuccino they ask you if you want cocoa on top. Sometimes they don’t. But it’s definitely a normal thing to do here. On another note, I’ve lived in South Korea for a while and also had a bit of a cultural shock concerning Cold Coffee. We use the same words but mean widely different things and it’s been a struggle to get used to 😂 Most memorable thing: Ice Coffee in German (Eiskaffee) is not the same as Korean Ice(d) coffee. In Korea it rly just is coffee with Ice in it but in Germany you’ll get coffee with ice cream in it!!!! Huge difference and just a few years ago it was a struggle finding Ice Coffee without the Ice Cream in Germany. Nowadays it’s more common tho :) Just my few cents!! Thanks for the great video Edit: misspelled a drink

in Australia it's very rare that you'll see any coffee that isn't espresso based at a café. specialty ones may sell single origin filter coffee but often they're just selling the beans and not intending on making filter coffee too often.

Cocoa powder on cappuccino is not uncommon/frowned upon in Italy either :) especially if baristas want to decorate the cup, they'll likely do it with cocoa rather than foam

Well done, Morgan. I think you did a great job covering these! The first time I had a cafe cortado was in Puerto Rico about 12 years ago, and it was truly the best espresso beverage I've ever had. It was actually more akin to a macchiato in terms of texture, and every cortado I've tried since then fails to live up to it, but I'm gonna keep trying! All in all, the cortado is what I tend to order; I always tell people it's what a cappuccino wants to be. Lol

For a Greek coffee drinker cold brew could be considered a niche drink but the typical "iced coffee" a half job. Because for us if you want a proper cold coffee, freddo espresso is the way. You should put in a shaker the coffee with some ice to break it down and create coffee foam (just enough for the coffee to cool not to the point it turns to a frappe or something) and then add extra ice to reach the desired temperature. Which I honestly think is a better way, I had iced coffee in all possible ways and I always return to the Greek one based on taste. And you add the appropriate amount of sugar you want during mixing, any topping or milk foam (to turn it to freddo cappuccino) after.

As a former Starbucks barista and amateur coffee nerd I will have to send this video to all the people who ask about drinks lol. Starbucks definitely throws all of those ratios out the window so it is nice seeing that explained well. Before this video I knew all the names but didn’t have the ratios for a couple.

Thanks for covering the Flat White, it is my favorite coffee but some of my local coffee houses are not 100% sure how to make it. Your video will help me get a more consistent result hopefully.

Im a bartender/barista in Australia just going to ramble about my experiences, when i was watching videos of youtube about people making cappuccinos I had to click out after a few minutes because no one was putting cacao powder i'll say it legit almost broke me. Also for the mocha I find it traditional at least the part of where i'm from is people using a large amount of cacao powder at the bottom then dusting at the top once again to retain that bitterness that chocolate syrup destroys with how sweet it is, people tend to ask for chocolate syrup if they want this version. Finally, i'll like to discuss ice coffee which is always the milk version and if you wanted a cold brew we call it a iced long black

You are adorable, Morgan! Thank you so much for your expert insights into the world of coffee. Just love watching your videos because they are both informative and entertaining - and it's clear your passionate about the art and science of coffee. Happy Holidays and I'm looking forward to another year of "Morgan Drinks Coffee"!

Separated from my home set-up for months.. no worries... I can just obsessively watch Morgandrinkscoffee content to fill that achy hole in my heart! Thank you❤

It's my first time working as a barista so I'm watching your videos and shorts to learn more about coffee and how to make the different variants of it hehe Your videos make me feel so warm as well as making me more educated I love ur vibe sm ^_^

You explained it very well and I like the fact that your kitchen is so bright , it makes this video even better 🙂

My usual go-to is a flat white, sometimes with an extra shot in it, but I think you convinced me to try a cortado next time!! I like black coffee but I like coffee with milk more, so I've never tried just a straight espresso and macchiatos always seemed like *too* little milk to me, so this sounds like a perfect middle ground!!

I remember going to little coffee shops when I was growing up in Mexico (late 90s). Every time you would order a cappuccino it would come with sprinkles of cinnamon on it. I’ll have to try cocoa powder.

I’m from Vienna. The most iconic drink is a Viennese Melange. It’s a fairly small coffee with steamed milk, milk foam and a dollop of whipped cream. Iconic ❤

Many curious cultural points here that I would like to comment on. I'm Brazilian and we do have a strong coffee culture. It's so popular that even children drink it during breakfast (mostly with milk). (Yes, I'm aware this leads to an important debate, but that's how things are.) I'd like to comment on the café au lait and on the capuccino. Café au lait is SO common in Brazil. It's one of the standard breakfast drinks, either black drip coffee or café au lait. We call it café com leite, and there are different ratios of coffee and milk according to personal preference. My comment is that it's very curious to hear café au lait being considered a café drink instead of a plain breakfast drink. Not a bad thing, not a good one, just different because we don't usually associate it with cafés and coffee shops. Now, on to the capuccino. We have a version similar to the Australian one. Usually you can find two types of capuccino on Brazilian menus: the Italian version and the Brazilian version. The Italian version is the most similar to the one Morgan presented here. It's espresso, milk and foam, no sugar added. The Brazilian version adds cocoa powder, sugar and sometimes even cinnamon to the Italian version. (Too sweet for me.) I wouldn't be surprised if I found a Brazilian capuccino with some condensed milk as well. It is the most controversial drink indeed. ahahhaah We also have a drink called pingado (from pingar, to drip), which sounds very similar to the espresso macchiato: just a couple of drops of milk in an espresso.

I'm not a coffee drinker but it's so nice to get definitions for all these different terms. Maybe I can finally understand what the heck other people are talking about

Hi, late to the party here. I thought of americanos when you brought up iced coffees! My barista default is to ask people if they want an iced americano or a cold brew (or even an iced latte) whenever they say, "iced coffee please," as we don't keep actual iced coffee on hand. I describe what each of those options is like so they can then choose which one sounds right -- because many people just don't know! I'm happy to be a barista that's informative and helpful to guests; no one likes being confused and ordering something they dislike on accident.

Was recently in New Zealand and loved the flat white! They make great coffee!

I love a flat white. I am going to make a cortado tomorrow I think. My husband and I got a Sage batista touch coffee machine as a joint Christmas present, and it makes such great coffee. We have found a local roaster for coffee and we are trying quite a few of their coffee blends. Thanks for the great video. Also, I just wanted to say that I much prefer wetter coffee versions of all of the coffee's 😊

Most of the time what I see - as someone that works nights... is that many cafes will have batch coffee until a specific time (4pm is common) and after that they will offer pourover or Americano. My formerly favorite place actually had reduced cost pourover (it was an automated system) after 4pm. They did not sell enough coffee after 4pm to want to make batches. Unfortunately they removed the pour over machine in a remodel and don't offer manual ones - its a very busy shop. So I don't go there as often anymore. My home system is a European bean to cup single serve machine.

As an Aussie I've never seen cinnamon on a cappuccino here, but had it a number of times when studying in New Zealand

I recently went on a trip to Australia and ordered a cappuccino and was so confused that it tasted like chocolate. I was sure I must have accidentally picked up the wrong drink. 😅 So so glad I’m now educated on the Australian style cappuccino.

This was a great comparison video! My personal favorite is cold brew, with french press being a close second. While this might be sacrilege, I even drink my cold brew warmed up. On a cold morning, I warm up a mug of water, and then add my cold brew concentrate. Voila! A warm cup of coffee that took less than two minutes to put together (let’s forget about the 12-24 hr brew time).

I don’t go to cafes often so this was so helpful! Cold brew is my go to. It’s easy to make at home, so I drink it all year round.

Super useful guide! Would love to see a video on your drinkware selection! I love seeing the combination of glasses and cups you use for each drink!

So traditionally in europe a latte is one shot with milk and some foam, a cappuccino is one shot a bit smaller than a latte and has a lot more foam on top, and a flat white is two shots with a very thin layer of foam on top. But these drinks do change a lot depending on which coffee shop you go to anywhere. So it is good to ask each place you go to if you want something in particular. We also have something called a noisette in France that is similar to a cortado but I would say slightly smaller

High Morgan. Just wanted to say I love watching your videos especially your shorts. Me and my dad both love drinking a brewing coffe at home and its kind of our thing so thanks for all the intresting info and entertaining vids keep it up:) from the UK🇬🇧

The cappuccino I've had in local coffee shops in my region are usually with very thick foam and sometimes powdered cinnamon on top. Important since otherwise it would be too similar to the local traditional Lechero Veracruzano

This was very helpful! I've started trying coffee in the last year and am always confused by what any coffee is besides a latte, so thank you! Also I love your cat hanging out in the video 😂

Im really not into coffee but I love your chillaxed showmanship so here I am watching all of your videos

Hearing about the latte sizes made me laugh. I have a usual guy at my favorite local Italian café, so I’m used to his style and favorite flavor profiles as a barista. I always come a little before close when it’s dead and talk with him about what his current coffee obsessions and creative endeavors are, and then I try them. Well, one time there was a guy I’d never seen before, and so I tried to do the same with him. He describes his current favorite drink, and I tell him to go for it! He starts preparing the drink, and then he turns around and goes, “Oh, by the way, it has eight shots of espresso. Is that okay?” It was almost 8 pm! I’m sure my eyes bugged out of my head. I thought, “How big is that latte?!” 😂 I got it with 2 shots. And it was normal-sized and delicious. Lol

Very interesting to see the differences between the USA and Irish coffee culture, it seems in Ireland we must be heavily influenced by Australia. The Flat White is the most popular milk drink among younger folk in Ireland by far and every single small cafe to large chain serves them. Also cappuccino here is still very traditional. As large as a latte, lots of airy white foam and cocoa powder as standard.

excellent breakdown of different drinks. Helps those of us who always end up ordering something because it is familiar. I am going to try to branch out and try some new stuff so thanks

Your delivery is very approachable. I have recently gotten attached to flat whites, especially if I am having a sweet pastry or something with it. I would love a video where you introduce your cats.

crazy!! im from melbourne, australia, and i never knew that caps don't normally have cocoa powder, and also i thought flat whites were more common too! so cool, im learning a lot thank you!

Spanish Condensed Milk Latte will forever hold a special place in my heart. 💜💜

There’s tiny coffee, black coffee, white coffee, coffee with milk instead of water, and froo-froo girly milkshakes with flavours and syrups and whipped cream and other garbage that pretty much says you just don’t like coffee. That counts four grounds, whole beans, instant, pour-overs, drip, cold brew, French press etc. you can use any of the techniques and processes and products to make any one of those drink types. I think that’s all the coffees and methods.

i am soooo happy i finally understand the differences between these coffees

I appreciate your time in this video! Coffee culture is life 🇨🇦 Happy New Year!

You've added a new coffee drink to my life, as such you have forever touched my soul

I find coffee shops SO pretentious. You are supposed to just “know”. Thank you for making this video so I can finally walk into these exclusive privileged places and know what to order.

This is a very straightforward explanation that I (kinda) understood beforehand, but it was useful to review. Thank you! Some types of coffee omitted: French press, Bialetti (moka pot) or even Turkish coffee.

Hi, glad to see you on KZfaq!! So what I wanted to add -- I'm a former barista and I am also a Ukrainian who lives in Europe, so for me drip coffee is NOT a big volume of coffee but closer to pour over, as well as filter. We call it alternative brewing methods; the main and "pop" one is espresso. Please let me know if I got it wrong from the video and correct me if you're a fellow Ukrainian or European who has a diverse coffee culture. ♥

I'm not a big fan of coffee because of the bitterness it has, but the French vanilla cappuccino from tim hortan's is the perfect mix of the bitterness and sweetness. I once got a cappuccino from Starbucks and it tasted completely different (the frapps are good though).

Amazing video, as an Australian Cafe owner, something that we do is 1. Wet cappuccinos are very rare outside of the US as "dry" cappuccinos are the standard. 2. With the Cocoa, that's a holdover from Italy where it is more commonplace. 3. Flat whites are commonly confused with lattes, the Australian difference is in a thinner milk texture and less foam. A general rule of thumb is its slightly more watery than a latte with half the top foam. 4. Your Mocha was interesting, for the most part in Australia and a lot of places in been globally, Mochas seem to be a powdered base.

I never saw flat whites here in the US, but when I did a trip to Europe I saw them a lot and came to like 'em! I mourn the lack of them here.

As a colombian, we have sooo many coffees it would be kinda hard to mention them all, but obviously a favourite is Tinto, wich is really just a rlly black coffee but it is so good. We also like coffee with liquor, like baileys or aguardiente. Coffee here is one of the most important elements to our culture

Weird Australian habits represent 😅 Reminds me so much of being a kid in the 80s at a department store cafe, placing a teaspoon of sugar on top of mum's cappuccino chocolate, and waiting for it to plop through the foam into the coffee. Speaking of Australian coffee quirks, would love to hear your thoughts on the magic...

here in France there are espresso/coffee vending machines and i feel like it's totally random whether they include cocoa with a cappucino or not ! i like it either way but it always feels like a special treat when i find one that adds the cocoa powder :D

Loved the video morgan! my understanding of flat white was completely wrong before seeing this. to add to those delicious coffee recipes I've came across two new ones to me during my last visit to europe. Affogato and Vienna latte (they call it Einspanner i guess). they may not be that popular but they are tasty.

I'm Bosnian and the "normal" coffee there is turkish coffee. You get a small pot called a džezva into which you put ground coffee (eyeballing it most of the time, the only measurement is that when you tip it at a 45° angle the coffee should make a slope going half way up the side of the pot and half way up the bottom), and pour hot water over it, then put it on the stove to let it get to a boil once more, so a head of foam forms on top, while being careful to not let it boil over. It's then served in small cups on saucers called fildžan and to the preference of the drinker with milk and/or a sugar cube next to it, or without any additions. It's like a small ritual at family gatherings where the host/hostess makes a pot of coffee big enough for all the guests, then sits at the head of the table pouring the coffee and handing it out to the rest of the table/into the room. It's also kind of a rite of passage when the kids are grown enough to either share in the drinking of coffee or to be the ones that make and hand out the coffee. I personally never liked the taste of it, cause it is way too strong for me (I like to joke that I drink milk with coffee, not coffee with milk), but I've always loved the ritual connected to it, so usually when family gatherings would happen, I'd volunteer for coffee duty :D

Morgan! I love sipping coffee along to your videos! I have a question- I attempted to make a tasty Swiss water decaf iced latte using your cold brew French press method + milk, I’ve even added flavorings and it just doesn’t compare- it tastes watery and sad despite changing ratios and attempting local fresh coarsely ground coffee. I don’t have access to espresso machinery. BTW You’re freaking awesome!!! -Oh, and in the latte segment of the video I wasn’t sure what the most widely accepted ratio of espresso to milk was, thank you

I just had to laugh so hard when you mentioned the cocoa powder... it's kind of a staple in cafés here in Germany as well (and I sometimes offend baristas by explicitely saying I don't want it - either because they were about to adding it or because they would never...)

THISSSSS, is the video I was looking for!! Please continue this series of coffee drinks for us home brewers ! Love ❤ from India😊

In Indonesia we have some coffee called Kopi Tubruk and this is more towards traditional way to brew our coffee. it's so simple all you need is fine coffee ground mix directly to the glass without any filtration. it actualy a nice way and probably the simplest way to enjoy the coffee

Thanks for a "back to basics" coffee drink summary. This video was helpful.

Cocoa on a cappuccino is so common in the UK that you usually have to specity it without

I was distracted for the first few minutes by how similar the layout of your kitchen is to my own. Even the window placement is the same! Also Flat Whites and cocoa-topped Cappuccinos are both extremely popular here in the UK. Makes sense Australia would enjoy them too, they tend to share a lot of similar things with us lol

Aussie Barista here, Im feeling like a cortado is similar to our piccolo (baby latte) from what i've been taught. But its a single shot of espresso , 1 to 2 ratio (4 oz total) and then we have chai lattes too which are MASSIVE for non coffee drinkers here and also i wish we had more 'diner style' coffee at our cafe's because often if you ask for pour over or a batch brew as we call it, it takes a long time to get it because its not popular and often gets thrown out by cafes at the end of the day. I was shoked when i learn choccy on top is an aussie thing and i recieved one in Sydney without the choc. was devestated then pleasently surprised at how good is was :) so now its just a roulette of will get choc or not. its a win win.

I have been looking for a way to get smarted about what coffee I order (instead of just picking a random one to try 😂) and this was so educational! Thank you so much!

So informative and easy to understand! Love you Morgan❤

Love the kitty cameos! I also wish all the customers I'd had over the years had seen this video. I just think of all the hours I've spent imparting this same information and trying to tease out what customers were looking for without offending them.

I randomly encountered this video, but still was very curious. Regarding coffee. Here, in North-West Europe, I mostly see ristretto, espresso and double espresso on the "menu". They are know as a digestive beverage after dinner, lunch, etc... here. If you go to a "tea/coffee house" (like we would call them), then you'll find things like café latte, Flat white, cappuccino etc and (my favourites) all the types of coffee with liquor in them (Irish coffee, Spanis coffee, Flemish coffee, Mexican coffee etc...) And another thing you'll find, but I don't consider it to be coffee, is a "café liégeois" (more ice-cream then coffee) 😋.

for Starbucks Flat whites, we make is with whole milk, and a extra shot shot in each size but ristretto ! ( you should talk about iced cappuccinos if u haven't already ! )

The cafe au lait I grew up with was 1:1, dark french double roast and boiled milk, not steamed. I grew up on Cafe du Monde or Morning Call, and I was shocked when I ordered cafe au lait outside of Louisiana,and they steamed the milk. It also tasted very different!

You forgot the Austrian iced coffee! It's with vanilla ice cream and whipped cream, it confuses tourists all the time 😀

I love a cortado because it lets you see the quality of milk and espresso very clearly in a cafe.

Iam from vienna and unfortunately we sometimes also do the cocoa powder on top of a cappuccino. And since we do have a coffee thats similiar to a cappuccino called "melange", in vienna you will sometimes see that one of them is served with whipped cream on top (god knows why). Both usually served with a single espresso shot. Ohh and if you order a Mocha which sounds very similiar to Mokka you will get a single or double Espresso no milk. Think Mokka Pot. If you want a Mocha you have to order a Schokoccino. You will also usually not find a cafe au lait on the menu and a latte macchiato is made with a single shot of espresso poured into a glass filled with steamed milk

As a cappuccino addict, the cocoa and cinnamon powder is the standard here in Argentina aswell! It's very rare to get it without the powder, they always ask if you'd like either or both (and I ask for both! specially for cappuccino mocha)

As an Australian, aside from the flat white, my go to coffee order is always a piccolo latte, not dissilimar to a non-traditional machiato, but very hard to get right.

13:46 Kitty!

In England a cappuccino has foam on top and sweetened chocolate dusted over top and a flat white is silky like a latte using less milk as you discribed :)

in Brazil capuchinno always has cinamon and ""chocolate"" ( can be as coco powder or somewhat dissolved into the drink" and it tastes very sweet

Cortado is my favorite - Quick easy and to the point ingestion of my caffeine without all the sugar and calories of a latte

The cocoa thing is so funny in Australia! I went to visit family in Perth this year and my gran had several mini cocoa dispensers. Turns out the Ozzie's bundle them with certain grocery store coffee products. But as immigrants to the country, not a lot of my family there has taken to the practice 😂