Comments on: Branded chains and the flat white

By: Paddy

Paddy — Sat, 06 Feb 2010 10:20:46 +0000

I have encountered many different versions of the “Flat White” over the years, and I have also encountered many versions of the cappuccino, latte, macchiato, espresso etc etc. Everyone has there own ideas. Even within New Zealand there are different ideas about what a flat white is.

It is a different drink because enough people have called it so. You could call it a stronger and less textured latte, as you could also call a latte a weaker and less textured cappuccino. Does it matter? Let individual cafe’s decide what fits their image.

For the record, I prefer the Wellington NZ version of the Flat White – A double ristretto in a 150 ml cup with very lightly textured milk. Also, I think Australia probably invented the flat white, but we made it better.
Sorry.

By: Nick Appleby

Nick Appleby — Wed, 13 Jan 2010 21:23:02 +0000

As a Kiwi who lived in London for years, you don't know how lucky you are to be getting the flat white coffee. We are a nation of annually retentive coffee snobs. Probably a small man thing. For a better understanding, read this tongue-in-cheek article on the flat white.

By: Andrew Baker

Andrew Baker — Sat, 26 Dec 2009 18:49:14 +0000

We serve Flatwhites at Chocolate Fish Coffee here in Sacramento as a double in an 8oz only. Any bigger and it becomes a latte and flavour is lost.

By: tibor varady

tibor varady — Tue, 22 Dec 2009 15:39:32 +0000

Ok, so I tried the McCafé flat white in Budapest. I don’t think anyone else uses the name here in town, so what could I do, I went to try a flattie where I could.
I was surprised that they actually had a good old, manual – stupid – steaming wand, and not one of those automatic “smart” wands most McCafés use. But that’s just a side note.
Basically it was a 2 dl (almost 7 oz) drink, with a single shot of espresso, with slightly steamed (yet quite bubbly) full milk. Not a very silky experience. If I understood what the barista was telling me, full milk is a “feature” they use for the flat white. At least I knew I was getting fresh milk…
In any case, the coffee was buried under the milk, so from what I understand this had nothing to do with the antipodean style.

By: Michael

Michael — Mon, 14 Dec 2009 09:05:10 +0000

Can someone confirm that, essentially, a flat white is a latte with less milk/more espresso?

roughly:
latte 4:1 textured milk to espresso
cappuccino 3:1 frothed milk to espresso
flat white 2:1 (minimally) textured milk to espresso
macchiato 1:1 milk to espresso

By: DarkroastedDC

DarkroastedDC — Fri, 11 Dec 2009 20:42:34 +0000

I have to say that your blog post was the first I have heard of a flat white. However, I think I have been inadvertently making these at home for some time now. I use a Nespresso pod system (I know, I am not a true coffee connoisseur) but the coffee is pretty good for a guy who is always on the run.

If I understand the flat white correctly, it is a small shot and tightly frothed milk. I use the Nespresso Aeroccino Automatic milk frother. It creates an extremely thick and creamy froth. I use a 1.5 ounce shot from the Nespresso machine and then pour the thick frothed milk from the bottom of the Aeroccino into the drink and get rid of the more airy top foam (what you might typically see Starbucks use in a dry cappuccino).

Is this the essence of the Flat White? I would like to know.

Thanks.

By: Twitted by PumphreysCoffee

Twitted by PumphreysCoffee — Thu, 10 Dec 2009 21:05:46 +0000

[...] This post was Twitted by PumphreysCoffee [...]

By: Ryan

Ryan — Tue, 08 Dec 2009 03:32:47 +0000

Heheh…well played.

By: Anthony Silverbrow

Anthony Silverbrow — Mon, 07 Dec 2009 08:58:43 +0000

I agree with James that the chains serving Flat Whites is not all that important vis a vis the drink or chain itself. It does demonstrate though the effect that the independents are having, although there are two interpretations of that effect, either

1) the chains are facing real competition and are running scared and now trying to compete head-on

2) flat whites are ‘cool’ so ergo are the shops selling them.

I’ve no doubt the chains would push us to believe 2. With falling sales and closing shops, I wonder if 1 is more likely.

By: jvbvv

jvbvv — Mon, 07 Dec 2009 06:03:19 +0000

my reputable australian coworker serves flat whites as a minimally texturized 5oz.