Find out how we differ from our friends Down Under after the jump. For starters, espresso is everywhere on the island continent, and drip coffee is practically unheard of. Folks from Perth to Brisbane wake up with a punch-packing shot in the morning, rather than guzzling gallons of what they consider our somewhat watery filter brews -- though they do also enjoy a "long black" (what we call Americanos stateside -- espresso diluted with hot water).
Unlike the common American menus with their seemingly endless lists of concoctions, sizes and add-ons, coffee Down Under tends to be a bit more straightforward and standardized. Of course, like most other regional culinary traditions, folks will always gently argue about what "true" Australian-style drinks are -- not unlike North Carolinians arguing with Texans about what makes the best barbecue. But for the most part, the region's coffee scene is dominated by a few basic recipes.
For example, most Aussies will tell you that a latte arrives in a glass, not a ceramic mug, and are normally around eight ounces total volume. The local favorite "flat white," on the other hand, is almost always served in a ceramic mug, has a very thin layer of foam (if any at all) and is smaller, commonly five or six ounces, but no more. (Just need a quick jolt? That'd be a "short black," a.k.a. straight, unadulterated espresso.)
So beware of ordering a 20-ounce version of anything when you're visiting your friends in Sydney -- unless you want to be pegged as a tourist.
Have you ever had coffee in Australia or New Zealand? How did it compare to the American-style stuff? Let us know in the comments.