It's been a trend in hip cafés and bars for some time now: the flat white. This coffee specialty is something like the little Australian cousin of the Italian cappuccino. But what exactly is a flat white—and how is it prepared? Find out here.
The small difference between Flat White and Cappuccino
Although the delicious coffee speciality has only recently arrived in Europe, it is actually The Flat White is a product of the 1980s . The recipe first became popular in Australia and New Zealand at that time. It's essentially a version of the globally popular Italian cappuccino, but with its own unique character.
The key difference between a flat white and a cappuccino is already evident in the name: The "flat white" contains less milk foam. It is also more fluid and homogenous overall than the semi-solid, semi-liquid foam of a cappuccino. This is because, unlike a cappuccino, the milk is frothed with very little air.
This so-called Microfoam should be a maximum of 5 mm high for a flat white . Accordingly, the almost liquid foam in a flat white sits flush with the rim of the cup. In a cappuccino, however, it typically curves upwards slightly.
What the Flat White lacks in foam, it makes up for in espresso: Instead of a simple foam, like a cappuccino, it has a espresso doppio and therefore contains twice the amount of caffeine. The perfect drink for anyone who likes milk foam but wants a little more oomph in their cup.
Make your own Flat White: The recipe
You need:
- Coffee machine with steam nozzle for milk foam (preferably portafilter machine or fully automatic)
- milk can
- Cappuccino cup
- 50 ml espresso
- 130 ml whole milk
And here's how it works:
- Warm the cappuccino cup.
- Double espresso Prepare in a cup.
- Making milk foam : Pour milk into the jug and use the steam nozzle to create a foam. Tip: The typical "hissing" sound should only be heard briefly during frothing to prevent too much air from getting into the foam and to ensure it remains nice and fine-pored and creamy. For an even consistency, swirl the jug under the nozzle.
- Pour milk foam over espresso : The foam should have a consistency that can combine well with the espresso and be flush with the rim of the cup.
Tip: Want to impress your guests? Try your hand at latte art and create a work of art using milk foam and crema on the top layer of your flat white.
Flat White with specialties from Mamis Caffè
Especially with a flat white, it's all about the coffee! Since this specialty contains a double espresso, it should, of course, be of the highest quality – like the varieties from Mamis Caffè. Whether you prefer something more intense or a bit fruitier is up to you, of course. Browse our selection and find your favorite coffee!
For a flat white like at your favorite café: The delicious varieties from Mamis Caffè. © Mamis Caffè
- The Gran Crema is a harmonious blend of Brazilian Arabica beans. The beans are roasted to a medium roast. The aroma is round and full, with a captivating chocolate note. The crema has a velvety consistency.
- Espresso Crema is a blend of 80% Arabica and 20% Robusta beans from South America. The taste is characterized by a slight sweetness that balances with the more bitter Robusta intensity. The flavor is intense and creamy, with a soft yet dense crema. Espresso Crema is a true Italian classic.
- Dolce Vita It presents itself as a successful blend of 60% Arabica and 40% Robusta beans from India and South America. The crema is fine, the taste sweet – an all-around harmonious combination of gentle enjoyment and full aroma.
- In the variety Amabile 40% Arabica and 60% Robusta beans provide a soft, round body, a somewhat robust flavor experience, underscored by a light sweetness, and topped with a slightly thicker, firm crema. The aftertaste is a pure coffee experience.
- You can enjoy your Flat White with our decaffeinated specialty any time of day or night: Deca Coffee made from 100% finest Arabica beans.
With Espresso Crema, you can create a flat white with a touch of sweetness. © Mamis Caffè