So a Gibraltar is another way to order a cafe con leche? Double espresso with an equal amount of steamed milk, right? As opposed to a cafe au laite, which is a 50/50 mixture of strong coffee and steamed milk...
It's got to make life difficult for a barista to have similar drinks with so many cute names?
A barista I am not. Naming convention is difficult in easy industry. Cafe au lait is with steamed milk. I like the Gibraltar with tight micro-milk.
I asked because an acquaintance was just at Blue Bottle last week and the Gibraltar they got was a double with an equal amount of steamed milk, and a thin layer of microfoam. So the Gibraltar is a bastardized mini-latte; espresso, steamed milk (less than a regular latte), and a splash of foam.
Cafe au laite isn't made with espresso & has no microfoam - just
equal parts strong coffee & milk, and in NO it's made with chicory & coffee. Cafe con leche is
equal parts espresso & steamed milk (no foam)