During the Third Wave Coffee Revolution, many café-goers felt confused after entering the coffeehouses which served specialty coffee. Americano, espresso macchiato or cappuccino have disappeared from the well-known “Italian classics” menu and have been replaced with drips, batch brew and… flat white. What is behind the mysterious name of this milk based coffee, how to make a flat white and what is the secret of the coffee that has stolen the hearts of thousands of coffee lovers?
Flat White – What Coffee Is It?
Flat white is a 150 ml milk based coffee prepared from a combination of a double espresso and milk frothed in a special, very gentle way. Result? A coffee in which the intensity of espresso is perfectly balanced with the sweetness and delicacy of milk. A well-prepared flat white foam should have uniform texture and resemble thin cream – no disintegration or large bubbles allowed. Due to its characteristics, flat white is a perfect beverage for latte art, so it is often decorated with grand rosettas or hearts.
Where Does the Flat White Come From?
The flat white is said to originate in Australia where it has been prepared since the 1980s. It owes its name to the Australian descriptions of coffees: espresso was called “short black”, extended espresso – “long black”, and espresso with milk – “flat white”.
The Flat White – How to Prepare It?
To prepare the flat white, you need an espresso machine, preferably a semi-automatic one, and a milk frother. First, prepare a double espresso in a 150 ml cup, such as Loveramics Egg Flat White. In the meantime, start frothing the milk – preferably, using the steam nozzle for manual milk frothing. Both regular milk and plant-based milks will work for the flat white.
Next, using a milk pitchers, fill the espresso cup with milk in circular motion, so that milk and coffee blend well. Voilà!
Psst… If you are not sure what flat white coffee should taste like, be sure to go to the nearest specialty café and try it on the spot!