Monday, 23 June 2014

Our Pick: What's a flat white?

Whilst Ollie loves a Latte, I love a flat white. It's my favourite thing, if a coffee shop sells one I'll have one. I actually love them more than cake and that is saying something for those that know me! They range from place to place and after having to explain to my friends that it was a bit more than just a latte with less froth I decided to do some research on the internet.

My lovely flat white from Edith's House

After an hour of reading different peoples opinions on the perfect flat white, it seems coffee connoisseurs also have a ranging view on what a flat white is. The concensus however seems to be that originally developed in New Zealand in the 1980s it is basically prepared by pouring steamed milk with small fine bubbles and a glossy texture known as microfoam over a double shot of espresso. It is smaller in volume to a cappuccino and latte therefore having a higher proportion of coffee to milk. It also differs as the loosely frothed milk from the top of the steaming jug, used for latte and cappuccinos, is held back and discarded instead using the more velvety milk below allowing the espresso to dominate the flavour.

According to many views, the following characteristics of a flat white are:
  • thin layer of velvety microfoam milk
  • usually made with whole milk
  • served as a 5-6oz, not served in a large glass
  • free poured milk folded through the coffee so there is no layer separation between coffee and milk 
  • usually with pretty latte art
The Black Dog had a description chalked up on a blackboard which matches this, and they know their coffee. So there it is, a flat white explained how I understand them to be made. Now go and find one because once you've had one you'll be hooked!

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