A flat white is a blend of microfoamed milk poured over a single or double shot of espresso. This microfoam is steamed milk infused with air which creates a smooth, velvety texture and creamy taste. Precise pouring and steaming of the microfoam is essential when making a flat white.
The origins of the flat white coffee is a source of hot debate! Both Australia and New Zealand claim to have invented the flat white in the 1980s. The answer is still unclear and it’s likely that the flat white evolved in both countries.
There are many things that go into creating the flat white coffee. What makes a flat white depends very much on where you get your coffee from and the individual barista, who serve their milks in different ways; thick, frothy or foamy, piping hot or lukewarm. Some stay true to a more traditional approach, maintaining a consistent ratio of milk to coffee.
While a flat white coffee and a latte are both espresso-based drinks, they are in fact quite different. Most noticeable, is the size. The ideal serving size for a flat white is a 160-165ml tulip cup—much smaller than the glass size typically used for lattes and cappuccinos. This has an impact on the coffee to milk ratio, which naturally affects the taste. As the flat white is a more compact drink, the ratio of coffee to milk is much higher than in a latte. The espresso in a flat white coffee tastes stronger than in a latte, even though the same amount is used. Lattes simply dilute the espresso more.
When deciding between a flat white or latte, which do you prefer? If the latte has won your heart, try the NESCAFÉ® GOLD Latte.
Discover some of the most enjoyed articles from across the site