25 May, 2017
The Flat White!
A lot of friends ask me ‘so what is a flat white?’
Some say ‘Is it like a Latte?’….. No, it’s not a latte! It has a higher proportion of coffee to milk than a latte. The milk is more velvety in consistency, allowing espresso to dominate the flavour.
Some say ‘Is it like a cappuccino?’….. No, it’s not a cappuccino! It has stronger coffee and less foam and is usually served with elaborate latte art on top.
The flat white originated from Australia and New Zealand in the 1980s and was exported to the UK in 2005. It is increasingly well known globally with many coffee shops now including it on their menus.
The recipe varies from region to region but for me a flat white should consist of a double shot of espresso served with approximately 130ml (4 fl oz) of steamed milk (at 60-65*C) poured over it. The steamed milk should consist of small, fine bubbles with a glossy appearance. This is termed microfoam. The flat white should contain microfoam but no froth. The thin layer of velvety microfoam gives rise to the name ‘flat’ white.
The flat white is usually served in a 180ml cup and saucer, with tulip cups becoming increasingly popular. Baristas will usually create latte art by holding the milk jug close to the cup and pouring the milk with a gentle side to side rocking motion. When I visit coffee shops I more often than not order a flat white and the latte art is always a highlight!
