A flat white is an artistry coffee beverage similar to a latte which is prepared with espresso and milk. Flat white is very popular in Australia and New Zealand and has increasingly spread around the globe. In the specialty coffee world, a flat white is typically creamy, and it has less microfoam and volume than a latte.
Let me show you the major differences between a cappuccino, latte, and flat white in a simple way
Cappuccino has 1/3 espresso, 1/3 steamed milk, 1/3 milk foam.
Latte has 1/6 espresso, 4/6 steamed milk, 1/6 milk foam.
Flat White has 1/3 espresso and 2/3 steamed milk.
In short, the main difference between them is the ratio of milk and espresso.
Have you ever thought of making a flat white in your kitchen?
It is not as hard as you think. To make a flat white at home, you’ll need the following:
- Espresso machine with milk steamer. Flat white is a delicate beverage that you have to use a machine to make one. It doesn’t have to be a fancy machine, a basic machine with a steam wand will do the work.
- Whole milk. For better microfoam consistency, creaminess, and flavor. However, if you are watching calories, I’d suggest opting for 2% fat milk. Never use skim milk.
- Milk pitcher. An essential tool to properly froth and steam milk. 12 or 20 ounces is the decent size milk pitcher for making flat white.
- Coffee cup. A porcelain cup will bring out the full flavor of your coffee. Opt for a 6 or 7-ounce cups if possible.
- Fresh coffee beans. Get the freshest coffee, preferably 3-5 days after roasting. Always look for the roasting date but not shelf life of the roasted bean. Therefore, do not buy beans unless you know when it was roasted.
- Coffee grinder (Optional). If you don’t have one at home, you can always ask the shop to grind the beans for you. It is still fresher than pre-ground coffee from grocery stores.
Now, let me show you how to make a flat white.
Preheat the coffee cup. This is to keep your flat white warm longer.
Grind the coffee beans and pull a 2-ounce shot of espresso into the cup. Proper extraction time when pulling a shot is crucial to protect the taste of the espresso.
Pour milk into the pitcher until it is half full. Always use fresh cold milk, and only steam the amount you need.
Steam and produce milk that mimics the consistency of wet paint. Insert the steam wand tip in the cold milk, about ½ inch in, and keep it rolling all the time. When it is too hot to the touch, turn the steam wand off. Don’t forget to purge the steam wand before and after steaming.
Pour the steamed milk immediately. Start pouring directly into the center, mix well and fill the cup.
Art in the cup. Challenge yourself with different coffee art designs once you master the free pouring skill.
Flat white is my favorite milk based coffee beverage. The espresso cuts through the milk and compliments it with a sweet and creamy texture. It is like drinking a creamy espresso, sweet, rich and velvety that you hardly notice the presence of milk. A strong coffee flavor and a velvety smooth mouth feel all in one cup, what else can I ask for?
Try it at home and let us know how it turns out.