Hello everyone! Can anyone tell me how is a flat white made? i have heard it is a cappuccino without foam. is that right?
This is something that caused confusion both to those involved in specialty coffee and more so, to the average consumer and coffee drinker. Here’s a link to a previous thread on this forum somewhat related to this…
This terminology is an ongoing problem (IMO) within the industry and open to geographical, company, and even individual barista interpretation.
I visited Melbourne and Sydney four years ago and bought a flat white at every coffee shop I could find. I was served espresso and steamed milk of every size and texture you could imagine. About a year later a man began to request flat whites at the cafe I was serving at. He had been a barista in Melbourne for years, he claimed, and insisted that a flat white was 16 oz espresso and milk with honey. I remember, after his first sip of the giant beverage, he said “yes, this is exactly how everyone makes a flat white in Australia.”
Thank you guys for your answers! So, it is made with a single espresso in a 16oz cup with steamed milk and honey?