The Flat White - the somewhat different form of cappuccino


One of many popular drinks that can be prepared with an espresso machine is the Flat White! But what exactly is it and how does it differ from the classic cappuccino?

Espresso Perfetto enlightens!

The home of the Flat White

In order to trace the origins of the Flat White, we have to go far away, both spatially and temporally: more precisely, to the post-war period of Australia and New Zealand! There was a large increase in immigrants from England and Italy at that time. Migration has always had a great influence on the culinary richness of a society - as in this case on the Australian coffee culture!

With the Flat White, the Italian coffee culture mixed with the English tea culture.

In the 1980s, the current name "Flat White" appeared for the first time in Australia and it was not until 2010 that the time had come: With the inclusion in the menu of the coffee house chain Starbucks, the Flat White experienced its great global breakthrough!

Since then, we can find the popular drink on more and more café menus and for many it is impossible to imagine everyday life without it.

This is what distinguishes the Flat White from the Cappuccino

But what distinguishes a Flat White from a Cappuccino? After all, they are usually served in the same cup and look almost identical on the outside.

Here is a brief description of the classic cappuccino:

It consists of one-third espresso and two-thirds milk, with one-third being the milk foam. To obtain the desired coarse-pored structure of the cappuccino foam, the milk is foamed for a particularly long time with the steam lance on the portafilter. When pouring, the passionate barista can let off steam with his latte art skills!

The Flat White process is similar, but different. We reveal what is needed for this.

How to prepare a perfect Flat White

First of all, about the mixing ratio:

Just as with the cappuccino, one third of the drink is made up of the espresso or ristretto. Here, it's a bit of a matter of taste: As a rule, this portion results from a double espresso or ristretto, but those who prefer it a bit milder draw the coffee portion from an espresso shot - in other words, an espresso lungo, so to speak.

As far as the milk content is concerned, the structure of the foam makes all the difference, but more on that later.

What is a Flat White actually drunk from?

As already indicated, the Flat White is classically drunk out of a Cappuccino cup but in many cafés it is also served in a smaller and wider glass. Latte Macchiato Glass glass. The glass is particularly suitable for practicing, as it allows you to closely observe whether the consistency of the milk is fluid enough. The thin layer of foam in relation to the rest of the milk is clearly visible through the glass.

If you use a classic cappuccino cup, you should make sure that the foam, unlike in cappuccino, does not protrude over the edge of the cup, but ends up flat with it - hence "Flat White".

Flat-White
ESPRESSO PERFETTO BAR GUSTO, 1000G

Espresso Perfetto Bar Gusto, 1000g

RRP: 22,00
22,00
Includes 7% VAT

The choice of the ideal espresso

Due to the high milk content of Flat Whites, we like to recommend a stronger espresso roast or a blend with a solid Robusta content - just like for a cappuccino. One particularly suitable blend for this purpose is our Espresso Perfetto Bar Gustowhich, with its Robusta content of 40%, has a particularly full body. In addition, its strong aromas can assert themselves excellently against the milk.

If you are interested in the differences between Arabica and Robusta beans and would like to know which blends are available in our store, we recommend you read our matching blog post:

The milk makes the music

Regardless of whether cow's milk, oat milk, soy milk or any other milk is used, the consistency of the foam is the most important factor in Flat White. With cappuccino, the foam is mixed with a particularly large amount of air. To achieve this, the steam lance of the espresso machine is kept on the surface as long as possible during frothing.

Flat White is different: Here, the milk is "foamed" only briefly and then heated further with the lance completely submerged until the desired temperature is reached. This makes the milk particularly fine-pored and, compared to cappuccino milk, much more fluid - this is often referred to as microfoam. In the next preparation step, this consistency is crucial.

Flat-White
Flat-White

From the milk jug to the cup - this is how you pour a Flat White

The transition from milk to foam layer is much more fluid in Flat White than in Cappuccino. As already mentioned, this can be observed particularly well in a glass. While the cappuccino can be clearly differentiated visually into three layers, which are graded in color from dark at the bottom to light at the top, the transition from milk to foam in the Flat White is hardly noticeable in terms of color.

This makes pouring with latte art decor particularly challenging. The milk is often prepared a little too liquid, as you tend to foam it a little too briefly after all. If you're used to making cappuccino frequently, it's usually difficult to judge at the beginning when the foaming of the Flat White might not be a bit too short.

In theory, there is no difference between pouring and cappuccino. In practice, however, you will notice that you reach the point where you draw your patterns much later. This is due to the thin layer of foam. With Flat White, the milk is poured at a fairly large distance from the cup, and only just before the edge of the cup do you approach the surface with the pitcher spout to form the patterns.

Here it is simply: practice, practice, practice!

That's why the Flat White is so popular

Why has the cappuccino now actually got such big competition with the Flat White?

No general explanation can be given for this as THE decisive argument. However, what often bothers many milk drink fans about cappuccinos is the thick layer of foam. This usually makes the pure beverage less effective (similar to the well-known problem with ice cubes in cold drinks, which many perceive as stretching).

The Flat White has no annoying foam layer that stubbornly clings to the upper lip and through which one must first laboriously "drink through".

Last but not least, the power of a trend should never be underestimated. Coffee culture has undergone a massive renaissance in the last 20 years, and the desire for something new has therefore become ever stronger among coffee fans. So why not try something new?

Want to try your hand at a Flat White, too?

No problem! You can find everything you need in our store. We have a large selection of first-class Espresso machines for all demands: No matter if beginner, advanced or professional barista - here everyone will find the ideal portafilter machine!

Matching to this we offer an equally large selection of Espresso grinders and -beans as well as the necessary accessories in the form of Tamper, tamper stations, decanter, brew drawers and the for a Flat White especially important milk jugs!

That was: The Flat White - the somewhat different form of cappuccino