The history of the flat white
A Debated Origin
The flat white is a unique coffee specialty with disputed origins between Australia and New Zealand. Its appearance dates back to the 1980s, when a growing demand for less milky espresso-based drinks began to emerge.
Australia or New Zealand?
In Australia, it is considered a response to the Italian cappuccino, offering a more balanced coffee-to-milk ratio with finer, velvety foam. In New Zealand, the flat white is presented as having been invented to satisfy local preferences for less frothy and more concentrated coffees.
Regardless of its exact origin, the flat white has become a staple in cafes in both countries, known for its smooth micro-foam layer covering a rich espresso.
A Global Trend
The global popularity of the flat white is a fascinating testament to how a drink can transcend its origins to become a worldwide phenomenon. This global spread can be attributed to the third wave of coffee, which emphasizes bean quality, preparation precision, and barista expertise.
Embraced by cities like London, New York, and beyond, the flat white has become a symbol of sophistication, appreciated for its perfect balance between the intensity of espresso and the creamy sweetness of micro-foamed milk.
How to Prepare a Flat White
Generally, a flat white is served in a glass or cup with a capacity of approximately 150 to 175 milliliters (5 to 6 ounces), allowing for a harmony between the taste of the espresso and the sweetness of the milk. Its ratio is around one part coffee to two or three parts milk.
For the perfect flat white
- Prepare a single or double espresso according to your preferred recipe in a flat white glass or cup.
As a reminder, depending on your taste, you will need 15 to 20g of grounds to obtain 30 to 60ml (1 to 2oz) in the cup. Note that for lighter, third-wave coffees, we recommend using a higher dose for a balanced taste.
- Heat and lightly aerate the milk in a pitcher to a temperature near 65
°C (150°F); the milk's texture should be silky and free of bubbles.
- Integrate the milk to achieve a ratio of one part espresso to two or three parts milk.
- Decorate with latte art according to your abilities.
