Come with us on a journey to the Pacific and the Indian Ocean: on the trail of Flat White
The Flat White is a true discovery for real coffee fans, which is currently absolutely in trend across Germany. For those whose heart beats faster with aromatic coffee, regularly needs their espresso-caffeine shot and wants to lick creamy milk foam off their lips with relish, the Flat White is just right for them.
The origin of flat white
Australia and New Zealand disagree about which is the true home of Flat White. In Australia, you could find a flat white on the drinks menu in Sydney’s famous Moors espresso bars as early as 1985. But two New Zealand baristas, Café DKD Espresso and Bar Bodega, also lay claim to the title. One thing is certain: both countries are known for their milk production and most likely the quality of the milk was crucial to its success.
This has revealed a secret of perfect flat white: high-quality milk and espresso of the best quality.
The difference between flat white and cappuccino
The exact translation is “Flat White”. What is meant by this is that the edge of the milk foam must be flush with the cup. So can it be called a flat cappuccino? Cappuccino means something like lid or hat in Italian. So a cappuccino without a foam lid? Although you can read on the Internet that the clock jump of this coffee-milk specialty can be traced back to a failed cappuccino in New Zealand, there are subtle differences that we as coffee experts have to explain.
First, let’s talk about the ingredients, proportions, and preparation. Allegedly it consists of the same ingredients that you find in a coffee latte or in a cappuccino. That’s actually true. Here, however, the skills of your barista make the difference, as you can conjure up a completely different result with the same ingredients.
Another thing is proper proportioning. Take two espressos instead of one espresso and if you like it really intense and strong, then even an espresso ristretto – a so-called shortened espresso. Coffee and not milk dominate this hot beverage. The best baristas even let you choose the coffee blend for the espressi and thus create their flat white according to your personal taste.
By the way: It would also be possible to use a different coffee, as long as coffee foam can be seen. It has to mix with the milk foam. However, the best results are achieved with espresso.
The only thing missing now is the milk, which is warmed up to around 55 ° C or a maximum of 60 ° C. Compared to cappuccino, the temperature is slightly lower, which means that the milk stays creamier and creates a fine-pored micro-milk foam. Fat and protein remain unchanged, so the milk does not lose its sweet taste.
For a cappuccino, on the other hand, the milk is heated to almost 100 ° C. As a result, the milk quickly loses its sweet taste. The cappuccino includes a layer of foam that is about one centimeter thick and underneath is the liquid milk. The two layers of milk are clearly separated from each other.
With the Flat White, the entire drink is frothy and the consistency remains the same. The surface shines and is wonderfully suitable for great motifs when pouring, in which a brown-gold color of the coffee predominates.
By the way: some experts recommend whole milk for the preparation of the White Flat. If you want to avoid sugar and calories as much as possible, you can order it with low-fat milk. Most of the taste comes from the coffee. That’s why this coffee trend tastes just as delicious as the light version.