11th
Feb
2013

Posted in Kafevend Blog

The flat white is an espresso based blend, hailing from Australia and New Zealand. Those from Down Under are keen to point out that the flat white is a totally separate drink to the latte or caffe au lait, with a distinct method of production. New Zealanders living in or visiting London now even have a number of Kiwi owned coffee bars they can go to for a flat white done properly.


The flat white has a velvety texture, rather than the coarser frothiness of a cappuccino or latte. The way the milk is steamed- using a 'steam wand', a metal tube that protrudes from an espresso machine that expels steam- produces a microfoam which results in the smoother drink. With the flat white in particular, the milk is steamed at a lower temperature than normal, around 60-70 °C, to avoid scalding it and eliminating the sweetness in the milk, a quality that is sought after. It is also important to Australasians and flat white lovers everywhere that the coffee is more prominent than the milk, hence a double shot of espresso tends to be used.


Some coffee aficionados, and particularly baristas, are often dismissive of the drink, referring to it as merely a 'small latte' .The flat white debate rages on and on, so perhaps the best place of all to make a decision on the drink's true merits is next time you take a holiday Down Under.

by Kafevend

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