Milking the Aroma
Everything you need to know about flat white, the recent fad among coffee drinkers
THE BASICS
Espresso Pressed ground coffee
is brewed using very hot water under high pressure
Milk Variants Plain steamed,
microfoam, thick foam
COFFEE TYPES
Latte: 1-2 shots of espresso,
topped with hot milk with or without foam
Americano: 1 shot of espresso +
hot water
Cappuccino (12 oz cup): 1-2
shots espresso + little micro foam topped with lots of thick foam; milkier
coffee
Flat white (5-6 oz cup): Equal
parts espresso and micro foam
Macchiato: 1 to 2 shots of
espresso + dash of milk
At a communal-style table at Monmouth Coffee Company
in London’s Borough Market, an elderly British gentleman was having a friendly
chat with me. “They need to provide us with instruction manuals on how to order
coffee,” he said. This is true because ordering a coffee at a fancy coffee shop
can be as stressful as driving in Bengaluru traffic. But I have my go-to coffee
these days. A flat white, please.
I’m not a fan of espresso or black coffee; both are
too strong and bitter for me. I detest milky coffee (cappuccinos and lattes,
I’m looking at you) because I’d rather be drinking Bournvita. This is where a
flat white wins on all counts — just enough microfoam (milk) to soften the
coffee a bit, but in no way drowning the aroma and flavour of coffee.
The flat white is one of the current popular coffees
in Australia, New Zealand, Germany, the UK and many other parts of the world.
According to a recent article in The Independent, flat white
accounts for over 10% of coffee orders in quality coffee shops in the UK.
Starbucks introduced flat white in their India outlets in 2015. Costa Coffee,
Di Bella and lots of restaurants have it on their hot beverages menu.
Where did the flat white come
from?
It is a topic for debate if the flat white originated
in Australia or New Zealand. One of the stories around its origin is that it
was created accidentally by a Kiwi barista when the milk did not turn into
thick foam, as was needed for a cappuccino, and the coffee was served with a
layer of microfoam instead, calling it a flat white.
What’s in a flat white?
It starts with a double shot of espresso, which is
the same for both lattes and cappuccinos. The difference lies in the milk and
the size of the drink. A flat white needs whole milk, heated to just 65 degrees
Celsius, not boiling hot, and frothed until it turns into a microfoam. Done
just right, milk lends a light creamy texture to the coffee. A flat white is
ideally 5-6 oz. I’ve had a couple of flat whites where the milk tasted burnt
from overboiling and it was impossible to proceed after the first sip.
Is a flat white warm or hot?
If a flat white is served warm and not scalding, it
is not because of a lazy barista, but more like a well-trained one. A flat
white is never boiling hot because the milk is foamed at 65 degrees Celsius,
which brings down the temperature of the coffee. You should be able to sip your
flat white as soon as it is served.
Why is a flat white pricier?
A flat white is usually the pricier option on the
coffee menu. One can argue that it’s the same two shots of espresso like any
other coffee, and lesser milk with no other adornments, so why the extra cost?
It could be for the coolness quotient, because it is the star of the third wave
coffee culture. Realistically speaking, it could be the more exacting process
of preparing this drink that would take that extra bit of care from the
barista.
What are the variants?
Seeing its popularity, some coffee chains (like Costa
in the UK) have introduced a flat white family, which, alongside the classic
flat white, includes a flat black and a coconut flat white. Don’t ask how a
flat black is a flat white. At this point, even my mind is boggled.
Apparently, beetroot flat white is also a thing,
giving the drink a pink hue that has the millennials swooning (East London
trend, I’m told) and their Instagram likes flying. And then there was this
recent news of an Aussie cafe adding a dose of broccoli powder to a flat white
so you get one serving of veg right here in your 6 oz coffee cup. No thanks,
I’ll pass.
Can you make a flat white at
home?
Sure, you can try and DIY this if you have access to
making an espresso. Start heating up 100 ml whole milk in a small saucepan.
Using a battery-operated milk frother (easily available online), froth the milk
while it is heating, to convert the milk into microfoam. Don’t bring the milk
to nearboiling though. Remove from heat and tap the saucepan gently to break
any bigger bubbles.
Pour 2 shots (60 ml) of espresso in a medium-sized
cup. Gently top with equal parts or less of microfoamed milk. Add sweetener of
choice and stir..
ETM 5AUG18
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