The Art of Balancing Espresso and Microfoam
A flat white is a popular espresso-based coffee drink that originated in Australia or New Zealand, and its precise origin is a matter of debate between the two countries. It’s characterized by the combination of espresso and steamed milk, creating a beverage with a velvety microfoam on top.
Here’s how a flat white is typically made:
- Espresso Shot(s): A standard flat white consists of one or more shots of espresso. The number of shots may vary based on personal preference and the size of the drink.
- Microfoam: The distinguishing feature of a flat white is its microfoam. Microfoam is steamed milk with very fine, velvety bubbles, creating a smooth and creamy texture. The milk used in a flat white is typically steamed to a temperature that enhances its sweetness.
- Pouring Technique: The microfoam is poured over the espresso shots using a specific pouring technique. The goal is to create a balanced ratio of coffee to milk, with the creamy microfoam blending seamlessly with the espresso.
The result is a coffee beverage that is stronger than a traditional latte due to the higher coffee-to-milk ratio and smoother than a cappuccino because of the velvety microfoam.
The flat white has gained popularity in various parts of the world and is often appreciated for its rich flavor, strong coffee kick, and silky texture. It has become a staple on the menu of many coffee shops and is enjoyed by those who prefer a balance between the intensity of espresso and the creaminess of steamed milk.
Tags: coffee drinks
