Flat white is a coffee beverage prepared by pouring microfoam milk over a single or double shot of espresso. The milk is freely poured in with the espresso meaning the velvety texture of the drink remains consistent throughout, unlike a latte. It is somewhat similar to the cappuccino or the latte although smaller in volume, therefore having a higher proportion of coffee to milk, and milk that is more velvety in consistency – allowing the espresso to dominate the flavor, while being supported by the milk.
What is Microfoam Milk?
Steamed milk with small, fine bubbles and a glossy or velvety consistency
The flat white has less milk than a latte and usually a bit less foam on top. Unlike many people think, the flat white does have foam on top. Foaming milk whilst steaming gives the milk a creamier flavour so it’s recommended to always foam the milk, even when it’s just a little bit.
According to some study, a flat white should be made with milk just off boiling. However, be aware that the taste of milk changes above certain temperatures and therefore the recommended temperature is around 60 to 70 degrees Celsius.
The main difference between a latte and a flat white is the ratio of milk and espresso. Flat white has less milk, less foam and therefore proportionately more caffeine than a latte.
How to make a Flat White Coffee
1. The milk should be heated to approximately 60° C / 140° F.
2. Pull your espresso shot in the later stages of your milk preparation or immediately after.
3. Bang the bottom of the jug onto a cloth on your counter top to break any air bubbles in the milk, and swirl the jug a couple of times.
4. Gently pour the milk into the espresso so that the crema from the espresso floats on top of the milk