While the flat white has firmly planted itself in the U.S. coffee scene, becoming a staple order even at mainstream chains like Starbucks, this Australian-born beverage retains its distinctive charm. Almost a decade after its arrival stateside, it continues to intrigue and delight coffee lovers. Nestled comfortably between the larger latte and the smaller cappuccino, the flat white offers a unique coffee experience – creamier than a latte, yet a touch more substantial than a cappuccino. If you’re on the hunt for a truly satisfying coffee, finding a local coffee shop to try a flat white should be high on your list. In the meantime, let’s dive into everything you need to know about this increasingly popular coffee.
The Essence of a Flat White: Espresso and Steamed Milk Harmony
At its heart, the flat white is a testament to the art of milk steaming, harmonizing perfectly with espresso. Rod Johnson, co-founder of BLK & Bold, a distinguished Black-owned coffee roasting company, aptly describes it as “a delicious to-the-point option for all coffee lovers.” He elaborates, “It’s where comfort meets intensity, allowing the drinker to truly appreciate the espresso’s character, enhanced by the creamy texture of steamed milk.” Creating a flat white involves pouring velvety steamed milk over a shot or two of espresso, adjusted to the desired drink size. Typically served in a ceramic cup or heat-proof glass, it’s a more compact coffee beverage, generally around 5-6 ounces.
Like many classic culinary creations, the exact origin of the flat white is shrouded in friendly dispute, though its “Down Under” roots are undisputed. Both Australia and New Zealand playfully contend for the invention, with claims dating back to 1986 and 1989 respectively. Regardless of the precise birthplace, both nations have undeniably played a pivotal role in shaping global specialty coffee culture. This seemingly simple coffee drink embodies the Antipodean coffee ethos, which prioritizes high-quality ingredients and meticulous preparation.
The flat white gently infiltrated U.S. coffee shops in the early 2010s, coinciding with a new wave coffee movement that embraced global coffee trends. Paige Chamberlain, a former barista at Coffee By Design in Portland, ME, shares her appreciation: “In my opinion, a properly made flat white is a truly wonderful drink. It boasts a higher coffee concentration compared to milkier beverages, which is incredibly satisfying.” Pernell Cezar, Johnson’s partner at BLK & Bold, concurs, emphasizing the drink’s focus: “The star of the show is undoubtedly the espresso, and with a flat white, that’s clear to every palate.”
Flat White vs. Cappuccino, Latte, and Cortado: Decoding the Differences
The flat white’s distinctiveness lies in the specific volume and texture of its steamed milk. Cary Wong, Director of Coffee for Partners Coffee, a renowned Brooklyn-based roaster, explains, “A flat white is differentiated from drinks like cappuccinos and lattes primarily by its volume and the luxuriously smooth milk texture.” Compared to a traditional cappuccino, it’s less frothy; against an American-style latte, it contains less milk; and when placed next to a cortado, it offers more milk and froth. The name itself originates from the signature layer of flat, white microfoam that delicately separates the milky espresso from the drink’s surface. Microfoam, unlike regular milk foam, is characterized by incredibly fine bubbles, imperceptible individually on the tongue, contributing to an exceptionally creamy mouthfeel. “The microfoam in a flat white seamlessly integrates with the espresso crema,” Wong continues, “resulting in a remarkably rich and tactile sensation.”
Achieving the perfect microfoam for a flat white can be a nuanced skill, especially for those new to coffee making. Techniques can vary based on milk type and the specifics of the espresso machine. Chamberlain elaborates on the process: “You need to steam the milk gently, allowing air to incorporate gradually, which minimizes the formation of large foam.” She favors whole milk for its ability to create fine microbubbles due to its higher fat content. The microfoam rests upon a meniscus – a surface tension layer on the liquid (a concept many might vaguely recall from science class) – creating a smooth, flat canvas for the microfoam. “Flat whites are often a favorite among baristas to prepare, largely due to the milk’s exquisite texture,” remarks Cary Wong. “Furthermore, it serves as an excellent medium for baristas to showcase their latte art skills.”
Size Matters in the Flat White Experience
American coffee culture often leans towards larger sizes, sometimes at the expense of flavor nuance. However, with the flat white, maintaining a smaller, controlled size is crucial for preserving its intended flavor profile and texture. “While you might find a 20-ounce ‘Venti’ flat white at Starbucks, it’s arguably no longer a true flat white,” Chamberlain points out. “It becomes more of an Americanized, oversized version, essentially venturing into latte territory.” To truly experience the signature layering of silky steamed milk, robust espresso, and delicate microfoam, adhering to a smaller size is essential. Beyond texture, the size also enhances the drinking experience. “One of my favorite aspects of a flat white is its perfectly proportioned volume, ideal for savoring slowly,” Wong concludes. “It’s just the right amount to enjoy during a relaxed conversation, without being overwhelmed by milk that masks the wonderful espresso notes.”
