Milk-based drinks are a popular choice with a large number of consumers around the world. The BBC found that lattes and cappuccinos were the two most popular coffee drinks throughout the United Kingdom in 2018. Flat white coffee also took the UK by storm this year. Sales skyrocketed by a staggering 56% from 2017. So, how did flat white become so popular, and where did it come from?
The Abridged History of Flat White Coffee
Flate white was once a unique beverage served in Australia and New Zealand. However, you can find flat white in coffee shops worldwide today. The precise origins of the flat white are somewhat controversial. This is especially true when compared to other milk-based coffee beverages.
Australia
One of the numerous claims to the invention of the flat white comes from Australian barista Alan Preston. Preston states that his coffee shop was the first to permanently feature the term “flat white” on its menu in the mid-1980s.
After opening a coffee shop in Sydney, Preston found that many customers ordered a “white coffee–flat.” This beverage is essentially an espresso topped off with steamed milk. When he realized this beverage’s popularity among local consumers, Preston started to refer to this drink as flat white coffee.
Preston’s original recipe called for a double ristretto shot and steamed milk with a dash of foam. The mixture was then served up in a ceramic mug without any fancy latte art.
New Zealand
However, New Zealander Fraser McInnes also claims to the flat white’s creation. According to McInnes, the flat white was invented when he tried to make a cappuccino for a customer during his days as a barista.
He claims that the milk he used had a very low-fat content, making it impossible to create a decent amount of microform. McInnes claims he presented the beverage to a customer and stated, “sorry, it’s a flat white!”
Regardless of whether the drink traces its roots back to Australia or New Zealand, one thing is certain: since its invention, the flat white has become one of the most popular coffee beverages worldwide. Over the past few decades, the drink has flooded across Europe, Asia, and North America as more and more specialty coffee shops have opened.
Charles Skadiang, the director of the Melbourne Coffee Academy, believes that the emergence of latte art in the early 2000s helped improve the flat white’s popularity.
What are the Characteristics of a Flat White Coffee?
As the specialty coffee market has evolved, so have the characteristics of flat white coffee.
While the Specialty Coffee Association and the World Barista Championships define the cappuccino as having “a minimum 1 centimeter of foam depth,” the flat white usually has around 0.5 centimeters of foam.
This makes the milk more useful for pouring latte art as there is less microform, which means the milk is less rigid. This allows talented baristas to pour intricate and detailed masterpieces.
However, the definition of a white flat can vary depending on where you are. However, the beverage should always allow the coffee’s flavor profile to shine through.
Skadiang states that the customer’s preference for the intensity of their coffee often dictates whether they should order a single or double-shot flat white.
Tips for Perfecting the Flat White
Perfecting a flat white can take some time for baristas who are new to the specialty coffee industry.
While smaller than lattes and cappuccinos, a flat white is generally around two-thirds milk. Since milk is such a crucial ingredient, it is essential that baristas pay close attention to how they steam and pour the milk when preparing a flat white.
Coffees harvested and roasted for espresso tend to work best for milk-based drinks. This is why some roasters have developed “milk-based blends,” which complement the sweetness and creaminess of the milk.
To create the microform, baristas need to steam cold milk by adding air into the liquid as it heats. Best practices require baristas to fully aerate the milk before it reaches 100°F to ensure that the microform is as smooth as possible. This process traps small air bubbles in the liquid.
“Banging” and “swirling” the milk after steaming also helps break down any larger air bubbles that can impact the mouthfeel of a flat white for the worse. The smaller the air bubbles, the smoother the texture of the microform, which results in a better experience for the consumer.
However, this can vary based on the type of milk you use. Steaming and pouring methods can vary depending on whether you prefer cow or plant milk. For instance, soy milk foams more easily than cow’s milk, so baristas need to be more careful when steaming it.
Can You Make a Flat White at Home?
While more and more consumers express interest in making their own café-quality beverages at home, the flat white naturally enters into the discussion. But is it possible?
First off, we need to consider the technical skills that baristas need to master. These skills include steaming and pouring well-textured milk. Most baristas go through weeks or months of training to prepare top-tier coffee using high-end commercial coffee shop equipment. This level of equipment is inaccessible to the majority of consumers.
However, the market for home espresso machines is evolving to meet the growing demand for home coffee connoisseurs. Today more than ever, there are more high-end and accessible machine options that can steam milk well enough to craft a flat white.
While it may take your average everyday consumer more time to perfect their milk steaming skills than highly trained professional baristas, making a high-quality flat white at home is well within reach.
However, you need to take into account that there are a number of factors to consider beyond the espresso machine and steam want. You also need to consider the milk jug you’re using and your preferred type of milk.
Most milk-based espresso drinks are prepared differently around the world, and the same goes for the very popular flat white.
Over the years, the drink has evolved into one of the go-to beverages in many international specialty coffee shops. Regardless of where it originated, who came up with the concept, or how it was originally prepared, one thing is for certain: the flat white will most definitely be around for many years to come.
