Was the Flat White created in Australia or New Zealand? The answer of course depends on if you are talking to an Aussie or a Kiwi, as both countries take credit for it. Regardless, a Flat White is not just a small Caffè Latte as is sometimes thought. A Flat White has one or two shots of Espresso with microfoamed milk creating the velvet texture, and the milk runs through the coffee. Unlike a Cappuccino or Caffè Latte, there is no froth top, explaining the “flat”.
A Flat White consists of 1/3 Espresso, 2/3 steamed milk, and microfoam.
To craft a textbook Flat White, the milk should be stretched with a wand steamer, to create texture without thick foam. Then dip the wand below the surface to create microfoam. Gently pour the milk over a single or double Espresso shot, so the crema floats to the top.
The perfect size cup for a Flat White is a 160 – 165 ml ceramic tulip-shaped cup with a saucer. The cup size is smaller than the size typically used for Cappuccinos or Cafè Lattes. Thick walls are preferable to retain the heat.
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