Exploring the Flat White: A Coffee Classic

The Flat White originated in Australia or New Zealand in the 1980s. There's a rivalry between these countries claiming its invention. It was created as a response to overly frothy cappuccinos, desiring a creamier espresso-based drink.

A Flat White is characterized by a velvety microfoam, distinct from the larger bubbles of traditional froth. It contains a double shot of espresso and is typically served in a smaller, 5-6 ounce cup.

Microfoam is key to a perfect Flat White. It's made by steaming milk to create tiny bubbles, achieving a silky texture that blends seamlessly with the espresso, enhancing the coffee's natural sweetness.

Unlike a latte with more milk and a cappuccino with more foam, the Flat White's magic lies in the balance. The double shot of espresso harmonizes with the milk, allowing both to share the spotlight.

In Australia and New Zealand, the Flat White is more than coffee; it's a cultural staple. It reflects the emphasis on quality espresso and has become a symbol of sophisticated coffee culture.

The Flat White went global when large coffee chains, captivated by its unique qualities, added it to their menus. It has since gained popularity in the UK and the US, often symbolizing artisan coffee culture.

The smooth surface of a Flat White is an ideal canvas for latte art. The tight microfoam holds designs well, making it a favorite among baristas for showcasing their skills with intricate patterns.

Despite its name, the Flat White was once made with yogurt instead of milk in its early days, creating a unique, tangy flavor contrast with espresso.