An espresso beverage known as a “flat white” was first created in Australia and then spread to the rest of the world. Because it contains both espresso and steamed milk, it is comparable to a latte.
Do you actually understand what a flat white is? Despite the appearance that they have taken over the world. How is it different from Latte&Cappuccino?
Let’s take a look at the history of the drink, how to make one flat white, and what sets it apart from a Latte or Cappuccino.
What Is A Flat White?
A flat white is an Australian coffee beverage made with espresso and steamed milk. The milk in the flat white is much less foamy than in Italian espresso drinks like the cappuccino; instead, it contains espresso and is topped with a smooth layer of microfoam. The top layer of foam is less foamy than an Italian cappuccino, macchiato, or latte, making it perfect for showcasing a barista’s latte art. The flat white, which probably first appeared in the 1960s, gained enormous popularity in third-wave specialty coffee shops in America because of its velvety texture.
The Origins Of The Flat White
The flat white’s place of origin—Australia or New Zealand—is a subject of some discussion. On the other hand, it has existed in Australia since the 1980s. Since then, it has become a specialty café standard and has appeared on menus in the US, UK, and other countries.
At Five Senses Coffee in Melbourne, Ben Bicknell manages strategic projects. Without going into great detail about the histories of Australia and New Zealand, he claims, “I would say that it naturally evolved in both places.”
“When switching from instant coffee to espresso-based coffee, consumers preferred something familiar to cappuccino, which at the time had mountainous sea-foam peaks, and requested it be made “flat.” The drink has evolved to be “flatter” than a cappuccino (which has also been reduced to tastier micro-foam).”
It was evident that the beverage had become popular when Starbucks started offering flat whites as a “bold” substitute for lattes in the USA.
How TO Make Flat White?
Since there are only really two ingredients used in every coffee shop drink, as was already mentioned, there are a number of variables that can be changed to produce distinctly different drinks: temperature, texture, and ratio of coffee to milk.
Micro-foam milk is used to make flat whites, giving them a distinctive texture and flavor. The texture of milk changes when it is steamed; the barista technique requires extensive practice to master. Steamed milk for a flat white has tiny, fine bubbles and a glossy finish. Unlike in a cappuccino, where the milk and foam are separate and distinct, the milk and foam should be thoroughly mixed. Everything is integrated and the top of a flat white lacks a stiff foam.
As milk should not be steamed above 135 degrees Fahrenheit because the sugars begin to break down above this temperature, it is necessary to incorporate air into the milk while it is still cool in order to produce micro foamed milk. Whole milk has its sweetest flavor between 130 and 135 degrees Fahrenheit; this lower temperature produces a pleasantly sweet flavor profile without the need for additional sugar. This could be one of the factors contributing to the beverage’s popularity.
Difference Between A Flat White And A Latte
There are a few differences between these similar-looking coffee drinks.
- 1. Amount of milk: A flat white uses less milk than a caffe latte, much like a cortado. Although the amounts of coffee and milk can differ between coffee shops, the proportions of warm milk and espresso are typically similar to those of a cappuccino.
- 2. How it’s served: Usually, a flat white is served in a tiny ceramic cup. Tulip cups, which are also smaller than those used for lattes, are what New Zealanders use to serve flat whites.
- 3. Type of froth: At first glance, a flat white may resemble a small latte, but its flat, thin layer of microfoam is what makes it unique. The milk foam and espresso crema can easily meld together due to the small foam bubbles, creating a rich, velvety mouthfeel.
Difference Between A Flat White And A Cappuccino
Although the ingredients and cup size are the same, preparation makes the difference. Typically, a cappuccino consists of a straightforward espresso and two portions of milk froth—a liquid portion and a solid milk froth topping that typically rises just slightly above the cup’s edge. On the other hand, a double Espresso Ristretto—a stronger variation of espresso—is used to make the Flat White. The espresso gets a little bit stronger by cutting back on the water and flow time. A double espresso is used to make the Flat White, but different baristas prepare it in different ways.
Milk is frothed and added to both drinks. However, compared to a Cappuccino, the milk foam for a Flat White has finer pores. Additionally, the milk froth is where the drink gets its name: the term “Flat White” refers to milk froth that is level with the rim of the cup. Microfoam, another name for Flat White’s fine-pored milk froth, is fantastic for creating artistic froth designs. Both the Cappuccino and the Flat White are suitable for some decorative presentations due to the delicate potting technique that creates fine texture on the foam surface. However, because of Flat White’s thinner foam layer, creating appealing latte art can be trickier. The texture of the milk foam makes a subtle but significant difference.
Similar Drinks
Many drinks with similar styles have started to emerge in response to Flat White’s popularity. Around the world, coffee shops and cafes have begun to offer fresh, fashionable variations based on smaller amounts of velvety milk. The cortado, which is smaller than the flat white once more and usually 1:3, is starting to gain popularity.2 parts espresso to milk) or an eight-ounce latte (one to three parts espresso to milk) — it all just depends on how much milk to espresso you’d prefer, which in turn determines the caffeine strength and overall strength of your beverage.