Flat white

A flat white is an espresso based coffee beverage. The beverage is prepared by pouring microfoam (steamed milk consisting of small, fine bubbles with a glossy or velvety consistency) over a double shot of espresso. It is somewhat similar to the traditional 140 ml (5 imp fl oz) caffè latte although smaller in volume, therefore having a higher proportion of coffee to milk, and milk that is more velvety in consistency – allowing the espresso to dominate the flavour, while being supported by the milk.

A flat white is sometimes served in a ceramic 5 oz/140 ml vitrified cup with saucer. Milk is frothed as it would be for a Cappuccino but held back to around 20 mm/1 inch of microfoam, creating a meniscus (distinct textured surface). Key to the beverage is the crema being coaxed into the meniscus resulting in a uniform dark brown colour across the top of the beverage. Allowing the beverage to stand before drinking enhances the experience as the meniscus thickens and adds texture to each sip, resulting in distinct sip rings/tide marks as the beverage is consumed. A flat white traditionally does not incorporate latte art.

According to a survey of industry commentators, a flat white has several defining characteristics, chief among which is a thin layer of velvety microfoam (hence the ‘flat’ in flat white), as opposed to the significantly thicker layer of foam in a traditional cappuccino.

The earliest reference to the beverage dates back to Australia in the early 1980s. The first documented appearance of the flat white is at Moors Espresso Bar in Sydney, where Alan Preston added the beverage to his permanent menu in 1985. Melbourne's claim to substantial influence on the Australian coffee industry follows significant immigration of Italians following the Second World War, and the introduction of espresso coffee machines in the 1950s.

There is also a claim that the flat white originated in Wellington, New Zealand as a result of a "failed cappuccino" at Bar Bodega on Willis St in 1989. A claim to its invention in Auckland in 1984 is attributed to Derek Townsend and Darrell Ahlers of Cafe DKD, as an alternative to the Italian latte.

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