When we start to drink coffee, most of us opt for a latte. It has a smooth, creamy taste that isn’t too strong.
But, as our tastes evolve and as our appreciation and understanding of Specialty coffee deepens, we start to change things up and enjoy a stronger or darker flavour.
Enter: the flat white.
The flat white is nothing new.
Well, in Australia at least- where it has been around since the late 80s. It gained momentum in Europe and the UK in around 2015, when big coffee chains started to add it to their menus. Whilst the flat white has become increasingly popular and somewhat ‘trendy’, it still hasn’t lost its edge.
Milk can sometimes spoil or dilute the flavour of the coffee, this isn’t the case with a flat white as it has a smaller amount of milk. Although it can vary (we’ll cover this in more detail below) there’s one thing for sure: The character of the espresso is front and centre of this drink and should stand out against the milk.
Let’s explore the differences in more detail.
What is a latte?
A latte is one type of coffee best defined as being a relatively mild drink. The ratio of milk to coffee Is higher, but it still has the same small head of foam and latte art. It’s popular amongst those who like a sweeter and milkier tasting drink.
Taste: Mild and creamy. It’s great for those who like to add syrups or toppings to their coffee drinks. It’s probably the most popular option on a coffee shop menu due to it’s varied size and seasonal flavour additions.
How To Make A Latte At Home
Full Barista set up at home? Look no further. Below is a simple step by step guide to steaming a latte.
STEAMING
- Fill the jug with milk to the required level (Approx 2cm below the spout)
- Purge the steam wand and position it just under the surface of the milk
- Turn the wand on fully, listening for a high pitched ‘chirping’ sound
- Allow the volume to rise approximately 20%, this should take 3 – 4 seconds
- For the remainder of the process angle the jug to create a vortex, the wand should now be submerged deeper and to the side of the jug. Turn off at 65°C
- Set the jug on the side and leave it to rest for a few seconds, then gently wiggle the jug. The milk should have the same sheen and thickness as double cream.
POURING
- Pour low and slow, starting in the centre of the cup. Start to go round in circles until the cup is two-thirds full. Be careful not to break the crema.
- At this point concentrate the pour in the centre of the cup and angle the jug more, you should see the milk start to come through to the surface.
What Is A Flat White?
Well, this is a contentious issue. And it’s hard to pin down exactly what a flat white actually is, or what it’s become. Flat whites are very popular in the UK and across Europe. In basic terms it can best be described as a “small, strong latte.” With a double shot as a foundation, with approximately 150 – 180ml of textured milk, with a thin layer of microfoam on top (no more than half a centimetre) The final flourish is the latte art on top. In Specialty Coffee shops, the size of a flat white can vary up to 10oz. It’s also been adopted by large chain coffee shops; however ratios vary drastically. They’re often much larger in size (12oz) and often contain less coffee.
How To Make A Flat White At Home
- If possible use a smaller 400ml jug and fill to just below the spout. This makes it easier to control the milk as it steams.
- Purge the steam wand and position it just under the surface of the milk
- Turn the wand on fully, listening for a high pitched ‘chirping’ sound
- Allow the volume to rise approximately 30%, this should take 3 – 4 seconds
- For the remainder of the process angle the jug to create a vortex, the wand should now be submerged deeper and to the side of the jug. Turn off at 65°C
- Set the jug on the side and leave it to rest for a few seconds, then gently wiggle the jug. The milk should be shiny, with a thick velvety texture.
TIPS
- Remember, milk is approximately ¾ of this drink, so it’s important to get it right.
- Make sure you sufficiently aerate the milk at the beginning as it becomes increasingly difficult to create an even texture as you steam.
- At this point you can start to experiment with how to pour latte art. Pour slowly, keeping the movement in your wrist (your elbow should be still) Remember to have fun and yes… practice makes perfect!
Our Favourite Coffee For A Flat White
The flat white is the favourite drink of our Head Roaster, Andy. At home he has a Sage Barista Pro, and his favourite coffee to use is Nicaragua Tierra Madre, the acidity creates a balanced espresso and cuts through the milk.
He uses a 7 oz cup and a recipe of 18g in, 36g out over 28 seconds. This still balances really well if you use oat milk too.
Is A Flat White Stronger Than A Latte?
The flat white traditionally features a double espresso. However some baristas use a double ristretto instead, this helps to create a stronger flavour. As we’ve discussed, the flat white is smaller than a latte. This allows you to experience different flavours and the profile of the beans. As it’s more concentrated, there’s a stronger taste of coffee which adds to the perceived caffeine strength. However, if there is an extra shot in it, then it will of course contain more caffeine.
Keep in mind the recipe and sizes of flat white can vary quite significantly. So it’s best to ask the barista for details.
