The outstanding flavor of the Flat White

The birth of the flat white

The essence of the flat white lies in its perfect balance of espresso and milk. This art of preparation quickly became a phenomenon, conquering the palates of even the most discerning coffee drinkers.

The story of the Flat White takes us back to the vibrant coffee shops of Australia and New Zealand in the 1980s. Although there is debate about its exact origin, it is believed that the Flat White was born as a response to consumers' desire for a stronger coffee with less milk than a traditional latte.

The wave of popularity

The flat white has taken the coffee world by storm. Its popularity has spread like foam on milk, gaining a place on the menus of world-renowned coffee shops. This meteoric rise is due to the unique combination of intensity and smoothness this beverage offers.

Coffee culture, especially in the specialty world, has embraced the flat white as a premium choice. Devotees appreciate the way espresso highlights, without overpowering, the creaminess of the milk, creating an unparalleled sensorial experience.

Preparing the Flat White

Now that we've explored the history and popularity, it's time to dive into the art of making a perfect flat white. Here's a step-by-step guide:

Ingredients: Double espresso. Fresh, whole milk.

Steps: Start with a double espresso. Freshness and proper grinding are key to achieving exceptional flavor.

Heat the milk to a temperature between 60 and 70 degrees Celsius. Then, use the steam wand to texture it, creating a silky microfoam.

Pour the double espresso into a cup, making sure the cream is evenly mixed. Then, pour the textured milk in with a precise motion, creating a beautiful work of art on the surface.

A true flat white is characterized by a thin layer of microfoam on top. Use a toothpick or stirrer to add that finishing touch and balance the flavors.

Now you're ready to indulge in your creation, a perfectly balanced Flat White.