You've probably seen this coffee on the menus of lots of coffee shops, and might have asked yourself what all the fuss is about. This guide runs through the history of the flat white and how to make the perfect one.
While the flat white is very similar to the cappuccino, its origin stems, in some ways, from opposition to the cappuccino. Coming from Australia or New Zealand (that’s hotly contested), baristas first created the flat white as an alternative to the not-very-good cappuccinos that many antipodes had to put up with: they were generally far too frothy, and far too milky. They wanted something simpler: a strong coffee, with milk, and without the mountains of froth. Flat, and white.
To make a flat white, start with a double espresso. As with all our milk drinks, our Wild at Heart blend works great with milk, giving a chocolatey richness that pairs wonderfully with the creamy milk. Serve it in a cappuccino cup, and and fill it to just below the brim with not-too-hot, not-too-foamy milk: it shouldn’t be a frothy as a cappuccino, although you do want enough texture to still be able to pour some pretty latte art.
Looking for some pointers to take your flatties to the next level? We can school you with a Barista or Latte Art training sesh.
