Your silky smooth FW combines espresso and foamed milk in heavenly amounts. Recipes vary from caf\u00e9 to caf\u00e9, but most look something like this:<\/p>\n
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- 60ml (2oz) hot espresso coffee<\/a> (a double shot<\/a>)<\/li>\n
- 120ml (5oz) foamed milk<\/li>\n<\/ul>\n
Combining 1\/3 espresso with 2\/3 steamed milk<\/strong>, we could say the flat white is like a smaller, stronger latte. Flat whites and lattes both have the same amounts of espresso and milk, but the latte is crowned with more foam \u2013 think 1cm frothy top rather than the very thin microfoam finishing your flat white.<\/p>\n
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Flat white fans often like punchy, balanced coffees. Try our blue coffee! It\u2019s rounded and chocolatey and just right for morning!<\/p>\n
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Try it here!<\/a><\/p>\n
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Flat White Origin<\/h3>\n
Flat white origin? Who knows!<\/p>\n
It might be from Australia.<\/p>\n
Buuuut\u2026 it might be from New Zealand.<\/p>\n
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Let\u2019s start with the Aussies<\/h4>\n
Their claim stems back to Moors Espresso Bar<\/a>, a Sydney-based coffee shop, and the owner, Alan Preston<\/strong>. Mr Preston opened his caf\u00e9 in 1985 and intrigued customers with a new coffee addition. Sensing people were getting a little tired of frothy cups, he added the \u2018White Coffee \u2013 flat\u2019<\/strong> to his coffee shop menu. This was apparently a take on the type of coffee drunk in his home state of Queensland. It featured an espresso base topped with thinly steamed milk and less foam. The first flat white? Could be\u2026<\/p>\n
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Now for New Zealand<\/h4>\n
New Zealanders\u2019 ears pricked up in 2015 when they heard Starbucks giving Australians credit for the flat white.<\/p>\n
\u201cFalse!\u201d they cried. \u201cWE are the bright sparks behind flat white coffee!\u201d<\/p>\n
According to them, a Wellington barista called Frank McInnes<\/strong> invented the flat white in 1989. He tried to make a cappuccino with low-fat milk, but it failed to froth like its whole milk cousin. The result? A flatter, cappuccino-style drink, Barista Frank called \u2018flat white\u2019.<\/p>\n
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How to Make a Flat White<\/h2>\n
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Flat White Recipe<\/h3>\n
Now you know where it comes from (well, kind of\u2026), find out how to make a flat white coffee with our step-by-step guide!<\/p>\n
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- Turn on the espresso machine and purge<\/li>\n
- Fill the portafilter with 18g fresh, finely ground coffee<\/a><\/li>\n
- Tamp to ensure the coffee is level in the basket<\/li>\n
- Add the portafilter to the group head and make a double espresso<\/a> straight into your cup<\/li>\n<\/ul>\n
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- Pour milk into a stainless steel jug \u2013 it should come up to the base of the spout<\/li>\n
- Slide the wand down the jug spout so the tip is just below the milk surface, then tilt the jug slightly to one side<\/li>\n
- Turn the wand on to full power and bring the tip to the surface of the milk so the milk starts to spin in a whirlpool<\/li>\n
- Steam milk so it has around 1-2cm of foam on top. You are just folding the milk, not frothing it completely! You only want to hear that hissing, crackling sound for a 2-4 seconds.<\/li>\n
- Once finished, raise the jug slightly. When it feels too hot to touch for more than a second, turn the wand off<\/li>\n
- Tap the jug firmly on a work surface, then swirl it around so the milk becomes glossy<\/li>\n
- Hold the cup at an angle and pour a thin stream of milk over the espresso<\/li>\n<\/ul>\n
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- When your cup is \u2154 full, bring the jug tip closer to the surface. The frothy part of the milk should now start to pour out and sit on top of the coffee. Pour until the cup is full<\/li>\n
- Enjoy your homemade flat white!<\/li>\n<\/ul>\n
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How to steam milk for a flat white<\/h3>\n
Generally, we steam milk for 5-10 seconds for espresso-based drinks. But did you know you can make it personal? That\u2019s right! You can adapt the steam to create the right texture and froth amount for lattes, cappuccinos<\/a> and \u2013 of course \u2013 flat whites! Check out how to steam milk below\u2026<\/p>\n
LATTE<\/h4>\n
Steam for around 8 seconds<\/strong>, or until volume increases by 20-30%. This will have about 10mm of foam sitting on top of the coffee once poured.<\/p>\n
CAPPUCCINO<\/h4>\n
Steam for around 10 seconds<\/strong>, or until volume increases by 50-80%. This will have about 15mm of foam sitting on top of the coffee once poured.<\/p>\n
FLAT WHITE<\/h4>\n
A smaller, thinner microfoam is needed here. The steamed milk should have a lighter texture with no large air bubbles and create only 5mm of foam on top of the coffee once poured. To get this, steam for around 2-4 seconds<\/strong> before doing the tapping-on-the-table bit. Awesome!<\/p>\n
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- 120ml (5oz) foamed milk<\/li>\n<\/ul>\n