What Is A Flat White?
Well the drink originated from Australia and New Zealand (they will argue about who came up with the drink) in the 1980’s when the coffee culture Down Under really started to take off.
This coffee drink is stronger than a cappuccino and smoother than a latte.
The ground coffee quantity for the espresso shot can be the same or a little finer and tamped down harder to reduce the amount of water passing through the puck creating a ristretto shot (like an espresso but more concentrated).
The exact specifications vary from store to store and machine to machine but the principal remains the same.
Generally, the effect is that you get a stronger espresso shot from the machine…which is then diluted with steamed milk, similar to a strong latte. Single or double shot as to the customers preference.
Using full power on the steam arm a trained barista will produce a milk texture that is steamed but not foamed as it would be for a cappuccino. Full fat milk should be used for this drink as well to create a sweeter taste to compliment the ristretto shot.
The desired milk consistency is whipped to a silky, bubble free and glossy effect. The barista would then tap and swirl the jug to remove any remaining bubbles from the jug.
When topping up the ristretto shot with the steamed milk, many baristas can create patterns in the same way as you would with latte art. The key to getting a pattern effect is in the quantity of milk used and the pouring speed. Too much or too little milk will affect the overall quality of the drink.
When correctly measured, only leave the required amount of milk for the drink in the jug (expert Baristas can make multiple beverages at once, this takes a lot of practice and patience).
By piercing the espresso at the very edge of the cup you create a bowling effect with the milk going under the espresso shot.
As you continue to pour the milk you tilt the jug towards the cup and your flat white textured top layer will start piercing through the top of the espresso.
With the bowling of the milk and the texture on the top pulling through this gives you room to get creative with the design of the pattern you require.
A combination of flicks and pulling the spout of the jug towards the centre of the cup blend both the espresso and the milk creating designs of your choosing.
The overall effect is a stronger coffee than a latte, but smoother and less foamy than a cappuccino.
So, the confusion arises that the coffee named a flat white, is in actuality, neither flat nor totally white but it is a delicious drink and becoming very popular in coffee houses around the world since its creation in either Australia or New Zealand, we are not taking bets on who came up with it- they can both be right.