Creamy milk froth in a bulbous small cup – that must be a cappuccino. Wrong: The aromatic hot beverage may also be a flat white! By what actually is a flat white and how does it differ from a cappuccino?
The flat white is a coffee specialty that at first glance can easily be confused with a cappuccino. It is crowned by a fine milk froth and served in the same cups. It is also often decorated with intricate latte art – artistically designed small designs in the milk froth. However, these are absolutely not two different names for the same drink.
The flat white differs from the cappuccino above all with regard to the following points:
• More intense flavor: A flat white is prepared with more ground coffee. It therefore has a more intense taste and is stronger than the cappuccino.
• Fewer layers: While a true cappuccino consists of three layers, the flat white only has two.
• Flat foam layer: The foam layer is less ample with the flat white as with the cappuccino. The milk froth ends exactly with the edge
of the cup.
• Finer milk froth: While the flat white is also served with milk froth, the froth is more fine pored and more liquidy. The milk froth
crown on a cappuccino is airier and stiffer, on the other hand.
The special combination of intense flavor and fine-creamy foam allows you to enjoy a special symbiosis of coffee and milk flavor with the flat white.
The flat white is a coffee specialty that at first glance can easily be confused with a cappuccino. It is crowned by a fine milk froth and served in the same cups. It is also often decorated with intricate latte art – artistically designed small designs in the milk froth. However, these are absolutely not two different names for the same drink.
The flat white differs from the cappuccino above all with regard to the following points:
• More intense flavor: A flat white is prepared with more
ground coffee. That is why it has a more intense
taste and is stronger than the cappuccino.
• Fewer layers: While a real
cappuccino consists of three layers, the
flat white only consists of two.
• Flat foam layer: The foam layer is
not as ample with the flat white as with the
cappuccino. The milk froth ends exactly with the
edge of the cup.
• Finer milk froth: It is true that the flat white
is also served with milk froth, but it
more fine pored and more liquidy. The milk froth crown
on a cappuccino is airier and stiffer, on the other hand.
The special combination of intense flavor and fine-creamy foam allows you to enjoy a special symbiosis of coffee and milk flavor with the flat white.
The ingredients of the flat white and the cappuccino are identical. Both consist of coffee and milk. The type of preparation is what sets them apart. While the cappuccino is prepared with an espresso and milk, the traditional flat white is based on a double ristretto. The ristretto is a short espresso that is brewed with the same amount of coffee, but with less water. This creates the intense flavor experience of the flat white.
A flat white can be prepared with an espresso machine with a milk frothing nozzle or a fully automatic coffee maker. First a double ristretto is poured. If you prefer your coffee not to be that strong, you can use a double espresso or a single ristretto.
Now comes the milk froth, which is infused with less air. This way the consistency remains rather liquidy and the pores of the foam are very fine. It is also called a micro-froth. By the way, the same micro-froth is used with the cappuccino: It is the second of three layers and is topped by airy cappuccino. The flat white only has two layers. It is missing the stiff froth crown of the cappuccino.
Coffee Passion now in the online shop
The ingredients of the flat white and the cappuccino are identical. Both consist of coffee and milk. The type of preparation is what sets them apart. While the cappuccino is prepared with an espresso and milk, the traditional flat white is based on a double ristretto. The ristretto is a short espresso that is brewed with the same amount of coffee, but with less water. This creates the intense flavor experience of the flat white.
A flat white can be prepared with an espresso machine with a milk frothing nozzle or a fully automatic coffee maker. First a double ristretto is poured. If you prefer your coffee not to be that strong, you can use a double espresso or a single ristretto.
Now comes the milk froth, which is infused with less air. This way the consistency remains rather liquidy and the pores of the foam are very fine. It is also called a micro-froth. By the way, the same micro-froth is used with the cappuccino: It is the second of three layers and is topped by airy cappuccino. The flat white only has two layers. It is missing the stiff froth crown of the cappuccino.
Coffee Passion now in the online shop
Approximately 130 ml of fresh whole milk with 3.5 percent fat is used to create the perfect froth. It is easiest to prepare with a coffee maker with a steam nozzle, like in a filter holder maker and in most fully automatic coffee makers. To prepare, fill the milk into a milk jug and hold the steam nozzle one to two centimeters into the milk.
The nozzle shouldn’t be activated for too long. The hissing and slurping sound should only be heard briefly so that the froth does not become too airy and voluminous. Once the milk is approximately 65 degrees Celsius, it can be added to the coffee. The jug should be swirled slightly so that the milk and froth remain connected to each other. Now the froth is carefully poured onto the espresso. When pouring, the can should be held close to the edge of the cup. Now you can sit back – and enjoy.
Approximately 130 ml of fresh whole milk with 3.5 percent fat is used to create the perfect froth. It is easiest to prepare with a coffee maker with a steam nozzle, like in a filter holder maker and in most fully automatic coffee makers. To prepare, fill the milk into a milk jug and hold the steam nozzle one to two centimeters into the milk.
The nozzle shouldn’t be activated for too long. The hissing and slurping sound should only be heard briefly so that the froth does not become too airy and voluminous. Once the milk is approximately 65 degrees Celsius, it can be added to the coffee. The jug should be swirled slightly so that the milk and froth remain connected to each other. Now the froth is carefully poured onto the espresso. When pouring, the can should be held close to the edge
of the cup. How you can sit back –
and enjoy.
A cappuccino and flat white differ not only in how they are prepared, but also in their history of origin. You could claim that the flat white arose from a failed cappuccino. While everyone knows the cappuccino comes from bella Italia, the flat white comes from down under. Following the second world war, Italians emigrated to Australia and longed for their home coffee culture there.
The British, who also lived in Australia, however were not well versed in the art of preparing coffee. They prepared the cappuccino quickly like tea with milk. You can imagine that the Italians were initially not too pleased with this coffee creation. Over time, however, the flat white was continuously refined. Today, Australians are proud of their drink, which is becoming increasingly popular around the world.
A cappuccino and flat white differ not only in how they are prepared, but also in their history of origin. You could claim that the flat white arose from a failed cappuccino. While everyone knows the cappuccino comes from bella Italia, the flat white comes from down under. Following the second world war, Italians emigrated to Australia and longed for their home coffee culture there.
The British, who also lived in Australia, however were not well versed in the art of preparing coffee. They prepared the cappuccino quickly like tea with milk. You can imagine that the Italians were initially not too pleased with this coffee creation. Over time, however, the flat white was continuously refined. Today, Australians are proud of their drink, which is becoming increasingly popular around the world.