Monday, August 6, 2018

COFFEE SPECIAL.... Milking the Aroma


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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