Starbucks issued the Guardian with a particularly lavish description of how baristas have been trained to make their flat whites. The milk is freely poured in with the espresso meaning the velvety texture of the drink remains consistent throughout, unlike a latte.įinally the flat white should be served in a 165ml tulip cup, making it typically far smaller than both a latte and a cappuccino. As such the flat white is often served a little colder than a cappuccino. The drink consists of a double shot of espresso combined with micro-foamed milk that should be heated consistently all the way through so as not to split into bubbled froth and scalding liquid. But it’s actually a little more complicated (and pretentious) than that. In the words of Australian actor Hugh Jackman, who owns a coffee shop in New York and personally trained staff to make the beverage, the flat white is “like a latte with a little less milk and more espresso”. So just before the flat white becomes a fixture on coffee shop menus around the country, here are a few things you should know: What is a flat white? A small handful have the flat white on the menu and only one coffee shop – owned by an Australian – has been able to make it right.Īll this might change now as Starbucks, the world’s largest coffee shop chain, announced it will start serving flat whites around the US from Tuesday. Some make the effort and give it a go, others point-blank refuse. It is still the only coffee I really drink.īut the expression on most New York barista’s faces when I ask for one here is a mixture of confusion and mild annoyance. It is both creamy and intensely caffeinated. Or, more precisely, slightly altered my morning routine.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |