![]() ![]() This means being able to steam the milk to create consistently tiny bubbles throughout, while not losing sight of your espresso’s recipe. The artistry that goes into producing an excellent espresso can often be under appreciated here due to the focus on milk – the key to a successful flat white coffee lies in the ability to create both quality microfoam and a well balanced espresso shot, simultaneously. The espresso should be present as a higher concentration of the overall drink, so coffee flavours are more prominent over the milk’s sweetness. Baristas also should add only a thin layer of foam onto a flat white to prevent any distraction due to different textures. As the concentrated espresso is diluted more and more, its famed body, texture and intense flavours becomes less and less obvious to the coffee drinker, as milk flavours will crowd it out somewhat. ![]() Much like diluting with hot or cold water, espresso coffee’s flavours can be diluted by milk, either hot or cold. Here, the traditional coffee to milk ratio is altered drastically which dilutes the richness of the drink. ![]() The flat white served in large-scale chain coffee shops is usually deemed to be non-traditional as its size can sometimes be around 10oz. It traditionally comes in a small size only (5oz-6oz), much smaller than typical cappuccinos and lattes. Air bubbles should be barely visible to the coffee drinker when perfectly made. ![]() This results in silky, textured milk containing tiny air bubbles. This microfoam is made up of steamed milk which is gently infused with air. The flat white coffee is an espresso-based coffee drink accompanied with steamed milk and microfoam. Originating from Australia or New Zealand, depending on who you talk to, it is now filling menus in coffee shops around the world – but what makes a flat white a flat white?! What is a flat white coffee? The flat white is the new kid on the block when it comes to coffee. ![]()
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