Creamy milk foam in a small round cup – that has to be a cappuccino. False: the fragrant hot drink could also be a flat white. But what is actually a flat white and how does it differ to a cappuccino?
The flat white is a coffee speciality that can be easily mistaken for a cappuccino at first glance. It is crowned by fine milk foam and served in the same cup. It is also frequently accompanied by delicate latte art – small artistic motifs in the foam. But by no means is it a case of two different names for the same drink.
The flat white differs to cappuccino in the following points:
• More intense aroma: A flat white is made with more ground coffee. This is why it tastes more flavourful and stronger than cappuccino.
• Fewer layers: A proper cappuccino consists of three layers, whereas a flat white only has two.
• Flat layer of foam: The layer of foam on a flat white is not as ample as on a cappuccino. The frothy milk ends right on rim
of the cup.
• Finer frothy milk: The flat white is served with frothy milk, but it is more finely pored and less dense. The milk foam
crown on a cappuccino is airier and stiffer in comparison.
Enjoy the unique harmony of coffee and milk aromas when drinking a flat white, resulting from its special combination of intense aroma and fine, creamy foam.
The flat white is a coffee speciality that can be easily mistaken for a cappuccino at first glance. It is crowned by fine milk foam and served in the same cup. It is also frequently accompanied by delicate latte art – small artistic motifs in the foam. But by no means is it a case of two different names for the same drink.
The flat white differs to cappuccino in the following points:
• More intense aroma: A flat white is made with more
ground coffee. This is why it tastes more
flavourful and stronger than cappuccino.
• Fewer layers: A proper
cappuccino consists of three layers, whereas a
flat white only has two.
• Flat layer of foam: The layer of foam on
a flat white is not as ample as on a
cappuccino. The frothy milk ends right on
the rim of the cup.
• Finer frothy milk: The flat white
is also served with frothy milk, but it is
more finely pored and less dense. The milk foam crown
on a cappuccino is airier and stiffer in comparison.
Enjoy the unique harmony of coffee and milk aromas when drinking a flat white, resulting from its special combination of intense aroma and fine, creamy foam.
The ingredients for a flat white and cappuccino are the same. Both contain coffee and milk. The difference lies in how they are made. Cappuccino is made with espresso and milk, whereas a traditional flat white is based on a double ristretto. Ristretto is a more concentrated espresso that is made with the same amount of coffee, but with less water. This is what gives a flat white its intense taste sensation.
A flat white can be made with an espresso machine that has a foam nozzle or with a fully automated coffee machine. First, pour a double ristretto into the cup. If you don’t like very strong coffee, use a double espresso or a single ristretto.
Then comes the milky froth that is mixed with a little air. This keeps the consistency less dense and the foam pores very fine. Another word for this is microfoam. Incidentally, the same microfroam is used for cappuccino: it is the second of the three layers and is topped by an airy cappuccino. A flat white only has two layers, it doesn’t have the stiff foam crown of a cappuccino.
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The ingredients for a flat white and cappuccino are the same. Both contain coffee and milk. The difference lies in how they are made. Cappuccino is made with espresso and milk, whereas a traditional flat white is based on a double ristretto. Ristretto is a more concentrated espresso that is made with the same amount of coffee, but with less water. This is what gives a flat white its intense taste sensation.
A flat white can be made with an espresso machine that has a foam nozzle or with a fully automated coffee machine. First, pour a double ristretto into the cup. If you don’t like very strong coffee, use a double espresso or a single ristretto.
Then comes the milky froth that is mixed with a little air. This keeps the consistency less dense and the foam pores very fine. Another word for this is microfoam. Incidentally, the same microfroam is used for cappuccino: it is the second of the three layers and is topped by an airy cappuccino. A flat white only has two layers, it doesn’t have the stiff foam crown of a cappuccino.
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To make the perfect froth, you need about 130 ml of fresh whole milk with 3.5% fat. The easiest way is to use a coffee machine with a steam nozzle, as is available in a portafilter and in some fully automated coffee machines. Pour the milk into a milk jug and insert the steam nozzle about one to two cm into the milk.
The nozzle should not be activated for too long. You should only hear the hissing and scuffling for a short amount of time so as to avoid the foam becoming too airy and voluminous. When the milk is about 65 °C, add it to the coffee. Sway the small jug gently to combine the milk and foam. Then pour the frothy milk cautiously on to the espresso. When pouring, the jug should be held close to the rim of the cup. Now all you have to do is lean back – and enjoy
To make the perfect froth, you need about 130 ml of fresh whole milk with 3.5% fat. The easiest way is to use a coffee machine with a steam nozzle, as is available in a portafilter and in some fully automated coffee machines. Pour the milk into a milk jug and insert the steam nozzle about one to two cm into the milk.
The nozzle should not be activated for too long. You should only hear the hissing and scuffling for a short amount of time so as to avoid the foam becoming too airy and voluminous. When the milk is about 65 °C, add it to the coffee. Sway the small jug gently to combine the milk and foam. Then pour the frothy milk cautiously on to the espresso. When pouring, the jug should be held close to the rim
of the cup. Now all you have to do is lean back –
and enjoy.
Not only are cappuccino and flat white made differently, but they also have different origins. Some even claim that the flat white was the result of a failed cappuccino. Whilst it is common knowledge that cappuccino comes from Bella Italia, it is a little know fact that the flat white comes from Down Under. After the Second World War, Italians emigrated to Australia and craved after their native coffee culture.
The British, who also lived in Australia, were not that skilled in the art of making coffee. They made cappuccino unceremoniously, as they did their tea with milk. We can only assume that the Italians were at first not very happy about this coffee creation. However, the flat white was constantly refined over time. Today, the Australians are proud of their hot drink that is growing in popularity all over the world.
Not only are cappuccino and flat white made differently, but they also have different origins. Some even claim that the flat white was the result of a failed cappuccino. Whilst it is common knowledge that cappuccino comes from Bella Italia, it is a little know fact that the flat white comes from Down Under. After the Second World War, Italians emigrated to Australia and craved after their native coffee culture.
The British, who also lived in Australia, were not that skilled in the art of making coffee. They made cappuccino unceremoniously, as they did their tea with milk. We can only assume that the Italians were at first not very happy about this coffee creation. However, the flat white was constantly refined over time. Today, the Australians are proud of their hot drink that is growing in popularity all over the world.