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.