The origins of the Flat White trace back to the vibrant coffee scenes of Australia and New Zealand during the 1980s
While debates persist regarding its exact genesis, cafes in Sydney and Auckland played pivotal roles in shaping its legacy.
Despite the name, a flat white does have a thin layer of microfoam on top, unlike a latte with its thicker milk foam.
A flat white is typically smaller than a latte, around 5.5oz (160ml) compared to a latte's 8oz (240ml) or more.
While originally an Antipodean drink, the flat white has gained popularity worldwide in recent years. Major coffee chains like Starbucks now offer it on their menus.
While milk is the star, some cafes offer variations with flavored syrups or spices like cinnamon or nutmeg, adding another layer of complexity to the drink.
Actor Hugh Jackman once described the Flat White as being “like a latte with a little less milk and more espresso.” It consists of a robust shot of espresso with steamed milk cascading over it. The result is a smooth and velvety coffee with a luxurious texture
A flat white uses a double shot of espresso, compared to a single shot in some latte variations.
Baristas use a special pouring technique to create the microfoam for a flat white. This results in a velvety texture without a large, airy foam layer.