What is Flat White?
Since there is not proper documentary about Flat White, many arguments are appear in internet. However one thing for sure, Flat White simple is Flat (No Foam) And White (MILK). It is prepared by pouring microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency) over a single or double shot of espresso. It is somewhat similar to the cappuccino or the latte although smaller in volume, therefore having a higher proportion of espresso to milk. So flat white is basically richer than a Latte and creamier than a Cappuccino.
Where Did The Flat White Come From?
This is also a difficult answer, some say the name “flat white” was coined in the early 1980s in Sydney, Australia. But there are also arguments to suggest the drink was actually being made earlier in another Australian city, Melbourne, in the 1970s. At the same time, New Zealanders, argue the drink was developed into its modern form in the coffee shops of the nation’s capital, Wellington, in the later 1980s.
The safest answer is to say both countries helped forge the flat white’s identity and according to Australian food historian Michael Symons, Wellington-produced flat whites remain the best in the world. If you still want to know further, please kindly refer to the two definitions below where both opinions come from the origin- Australia & New Zealand.
Definition From Inventor-Fraser McInnes
flat white – a double shot of espresso topped with a silky layer of foam on top – came about when he was trying to make a cappuccino at Cafe Bodega in Willis St in the summer of late 1989.—Kiwi claims flat white invention by stuff.co.nz
Definition From 5 Sense Coffee Australia
In summary, you can expect a single/double shot ristretto/espresso base in a ceramic cup anywhere from 150ml — 220ml, with a thin layer of foam (if your barista is good) and, potentially, a pretty piece of latte art on the top at a very reasonable 65 — 70 degrees Celsius.—THE TRUTH ABOUT THE FLAT WHITE, 5 Senses Coffee Australia