Flat white

Espresso and microfoam—steamed milk with tiny, delicate bubbles and a glossy or velvety consistency—combine to make a flat white, a coffee beverage. Compared to a cappuccino, it often features a thinner layer of microfoam and a higher espresso to milk ratio. Although its exact origins are unknown, a number of café owners in Australia and New Zealand assert that they invented the flat white.

According to Anette Moldvaer, a flat white is made up of roughly 130 ml (4 fl oz) of steamed milk with a 5 mm (0.25 inch) layer of microfoam and a double espresso (50 ml/1.5 fl oz).[1] In contrast to the noticeably bigger layer of foam in a typical cappuccino, a flat white features a small layer of microfoam—hence the word "flat" in flat white—according to a poll of industry observers.[2]

That being said, different locations and cafés have different recipes for flat whites. In Australia, a flat white is typically served in a ceramic mug that holds 200 milliliters, or 7.0 ounces, which is the same capacity as a latte glass. But while some Australian cafés pour a flat latte, others top it with more froth.

History and Origins

Although the history of the flat white is unknown, according to coffee historian Ian Bersten, it most likely began in England in the 1950s.

The beverage was mentioned in Australia during the 1980s. Miller's Treat, a Sydney café, was mentioned as having "flat white coffee" in a May 1983 review. In April 1984, an additional Sydney newspaper item parodied the popularity of caffè latte by joking that "café latte translates as flat white."

In 1985, Alan Preston added the drink to his permanent menu at Moors Espresso Bar in Sydney. Preston claimed to have brought the concept to Sydney from his home state of Queensland, where "White Coffee – flat" was a common offering in cafés during the 1960s and 1970s. The Parliament is among the other documented mentions.

The flat white's origins are controversial, though, as New Zealand also claims to have invented it.Two New Zealand claims date back to 1989. The first comes from Wellington and is attributed to Derek Townsend and Darrell Ahlers of Cafe DKD as an alternative to the Italian latte. The second comes from Wellington and is a result of a "failed cappuccino" at Bar Bodega on Willis St.According to Craig Miller, the author of Coffee Houses of Wellington 1939 to 1979, he made a flat white in Auckland sometime in the middle of the 1980s.

comparable drinks

The classic Italian cappuccino, which consists of a single espresso with microfoam served in a 150–160 ml (5.3–5.6 imp fl oz) cup, is comparable to the flat white.[15] On the other hand, the flat white contains less foam and a larger percentage of coffee.

Typically, a flat white contains a thinner layer of froth and a higher ratio of espresso to steamed milk than a caffè latte.

Outside of New Zealand and Australia

By 2005, the coffee type had been transferred to the UK, where it was being served at Starbucks outlets by 2010.By 2013, Hugh Jackman co-owned one of the Australian cafés in New York City where the flat white was served, and he was an endorser of the product. On January 6, 2015, Starbucks introduced the flat white to American consumers.

Cappuccino versus flat white

The official Nescafe website states that a cup of cappuccino contains foamed milk on top of the drink, while a flat white has a small coating of milk foam with the majority of the steamed milk inside the beverage. "A 1:2 ratio of coffee to milk is used to make cappuccinos. The website stated, "In contrast, the flat white is 2:3."