Place on a plate with a teaspoon. Bam, done. I am a coffee shop owner. We serve organic espresso and are proud of our micro-foam. Before I wrote my vocabulary test for baristas, I studied several different published espresso terms and vocabulary articles. Having worked as a barista in Australia, for 20 years, we make coffee to the likes and demands of the customer. If a customer wants a frothy flat white which is actually a latte we serve them a flat white with froth with as much or as little coffee to their individual taste in up to four different sized cups and with the option to fully fill the cup or only half full.
Or if they ask for a latte with no froth, we serve them a flat white. What you should see is the crema, the colour of the same intensity as you would see on the shot of espresso on top a very thin layer of micro-foam in any size cup from 8 oz to 20 oz.
My latte art is reserved for lattes which is made of blending the coffee with texturized frothy milk resulting in a defined layer of micro-foam about 1cm in depth. The skill of a good barista is to interpret what the customer is asking for in their coffee and to produce a coffee beverage to the individual preferences of the customer who may or may not be an educated coffee drinker.
All I want to see is empty cups. If I collect cups that still contain liquid, I feel I have not done good enough. Cappuccino is even less milk and more foam. In over twenty years, I have owned four coffee shops in Australia and people in America and the U. A flat white is simply flat, no froth or very little.
A latte has froth. A cappuccino has more froth. It all depends on how much air is added to the milk during steaming. If it has micro foam or froth it is not a flat white. As a barista, it is my job to interpret the customers request and produce the coffee to their expectations. Tell me how you like your coffee, and I will make how you like it, even a 20 oz. I would have so many angry customers if I told them a flat white comes in only one size with two shots.
I am operating a business, not a barista competition. I have been a Barista for 17 years now. When someone comes in and orders a flat white I automatically hate them. They hold up the line, stretch their necks over the counter, and loom over me to watch what I am doing. When it became popular I of course researched and learned it right away. I made my first one for a customer beautifully, after testing them on myself it had perfect microfoam, perfect pour, perfect ratio, and perfect presentation.
A flat white should be exactly that. The milk should be flat, no texture. No microfoam. Just warmed milk, basically. The name tells you exactly how it should be. Microfoam and velvety, silky milk is for a latte and that plus a good dollop of thick foam equates to a cappucino. Fairly standard stuff. While the article was helpful as a barista trying to expand my knowledge, I felt a little attacked….
Be nice. What a bunch of nonsense! This is the sad heritage of the Starbuck inventing variations on things that already exist. And people being anal.. Being italian I am so fed up of this. Like calling sandwiches, panini without understanding the meaning, paninis is the pinnacle as panini is already plural and a long sequel of other no sensical stuff! Caffe e latte we give it to kids to learn to drink coffee or adult when they feel under the weather.. Cappuccino is a morning thing that you want to call it in 15 different ways because you pour the foamed milk from left or right… If this makes money then go ahead.
Great stuff for only 3. Orange County Starbucks seem to know how to make the drinks and never over-scald. Unfortunate since I now live in LA. What about the volume of milk? In a ml cup I use 90ml of milk for a latte but only 60ml for cappuccino to allow for the froth.
It sounds like a flat white uses the same amount as a latte if there is less foam, then logically there should be more milk. Also, it would help to know about the frothing technique. The steam nozzle is held deeper in the milk for a latte than for a cappuccino. Where do you hold it for a flat white?
That would be handy! I would even put it on my kitchen wall! I became a coffee connoisseur while living in Seattle, WA for many years. As I developed my taste for coffee drinks, I realized that I liked a strong coffee drink, but so often the lattes were too milky, and the caps were too strong.
It was everything I had been trying to convey to the baristas all those years. When I returned to my local cafe, I had to school the baristas to the art and skill of making a flat white. I miss those amazing coffees in NZ!! Thank you for clarifying the mystery in my mind! I am coming to the conclusion that a flat white is simply a properly made cappuccino. A cappuccino should never have stiff foam. Thanks to Starbucks for the international ruining of the greatest coffee drink.
This article was very helpful and gives me a better appreciation of coffee drinks. I am not a coffee expert, but I love the flat white. To me the flat white is like a combination of latte and cappuccino, but with a smoother flavor and consistency. Latte is textured milk and espresso — right?
Cappuccino is textured milk and espresso with chocolate sprinkle — right? Flat white is nonsense — right? Your reply? That was nonsense. It;s milk and coffee — also the idea of a tiny little cup of coffee s so odd to me — it takes 10 minutes to make it and 30 second to drink it — it goes cold before you can even enjoy it.
Why not just make a proper cup of coffee? What gets lost in all this is the base, a really good pulled shot of espresso. Milk covers a lot of ills but any good coffee drink is better with a good, balanced shot of espresso. Maybe some should consider a corridor which has equal parts of espresso and milk, then you can more fully enjoy the complexities of the coffee bean. Only yesterday I was served a medium latte in Costa with about 50mm of froth on the top!.
The temperature… well I wish I had a pound for every lukewarm effort I have returned. Espresso shot: How much coffee is there in your coffee? Milk: The forgotten ingredient If we hold the espresso as a constant, then what makes a flat white different to a latte is the way the milk is prepared and poured.
The key to a Flat White vs a Latte is the way the milk is poured. Crema: A good test of a flat white Crema is the orange caramelised coffee that floats to the top of an espresso shot. A mid-level barista is more likely to do it like this: Flat white: Free pour for a velvet microfoam mix of froth and liquid. Cappuccino: Spoon the stiff froth into the cup and then top up with a pour from the jug.
Latte: Pour the liquid milk from the jug with a spoon to hold back the froth and then top off with a dollop of froth. Latte vs Flat White at Speakeasy cafe in Soho. In terms of mood and mouthfeel: Flat White has an even mix of liquid milk and smooth velvet foam so it feels like drinking an espresso, only yummier.
Cappuccino has stiff foam and feels like drinking bubbles with a bed of coffee hidden at the bottom. Latte is milky, has a little foam on the top and feels like drinking a milky coffee.
Come to Dublin and I ll make a stiff cappuccino.. A latte is a milky coffee……. Bodum do some interesting double walled glass coffee cups. Go to Hawaii and New Zealand south island , from my experience they have amazing black coffee.
I rather think affogato is much more depressing name…. It means drowned! From the article, a latte has milk and froth, but a flat white has froth and milk. Would 6 oz with a double shot create a perfect flat white or should I stick with 8 oz? Next up should be the Long Black vs Americano debate. Most independent cafes in London still get this wrong.
Okay then … By the way, you say that the crema is caramelized coffee. Here here! Have you actually tried any of these drinks? And have you tried making them? Thank you so much! Free pour everything. I think we make great coffee here whatever your preference. These days, however; things get a bit murky when it comes to foam as there is not much of a difference between a latte or a flat white. Some specialty coffee shops make their lattes with more steamed milk and microfoam, with a thin layer of frothed milk on top just enough to produce latte art.
I for one used to make flat whites with a double shot of espresso, more steamed milk, and as little amount of foam as possible, giving it a mouthfeel leaning towards a cafe au lait.
Whether you want a brew with a topping of perfect latte art or not, each drink has its own characteristics that can make one better in some ways over the other. All things considered, which drinks are tastier will ultimately depend on your preference.
It is a more concentrated form of a latte due to using two shots of espresso and its smaller serving size. This smooth drink might make a better cup of coffee for your morning at home as it produces more caffeine per serving than a latte. Lattes are best if you want a balanced coffee drink. Using more steamed milk in a latte equals more sugars that are caramelized during the steaming process, making the coffee sweeter as compared to other milky coffee drinks.
Its bigger serving size, higher milk content, and the use of single-shot espresso make it a mellower drink than a flat white. It is also the perfect drink if you plan on adding syrups or flavorings to your cuppa as the milk provides a good base. The same sweetness and versatility of the hot version can also be found in an iced latte. This can be a good alternative to do if you have bought lower-quality coffee or you have any old beans left in your home.
Depending on how the latte is made, it can make for a drink with a creamier mouthfeel as well due to the layer of foam resting on top. This applies to pretty much all coffee drinks you can find. Whether you prefer to drink a flat white or a latte, it is best to ask some questions to your barista on how their drinks are made especially if you prefer exploring different coffee shops.
Philip Felongco is an ex-barista and has worked in the coffee industry since What makes cappuccino different from latte and flat white is the amount of foam - it should double the amount cm layer on top of the drink.
There has also been a standard for cappuccino: 1 part espresso, 1 part warm milk, 1 part foam. But I think that standard has been outdated.
There is a funny "rule" about cappuccinos in Italy - one shouldn't order a cappuccino after 11am as cappuccinos are considered as breakfast drinks as they consists of a lot of milk and it's considered heavy.
Do you want to know more? Jori Korhonen Coffee Training Expert. But how do you make this at home without the barista around the corner with your own coffee machine? Flat whites are served in two ways: with very little to no foam or with a lot of foam. The flat white is an all-time favourite of coffee drinkers who prefer a stronger espresso flavour.
The milk in a flat white contributes or improves the taste of the drink, while espresso still dominates in the mouth. Prepare an espresso and pour the steamed milk into your cup. The steamed milk must have a micro foam layer, but must not have a stiff foam layer like you use for a latte or cappuccino.
Many baristas claim that a flat white has a stronger taste than a cappuccino because of a perfect blend of milk and espresso. Others indicate that a cappuccino is the best drink to perfectly combine milk with espresso.
For some it is only the differences between the servings in different cups. Perhaps you should try them both to choose your favourite and taste the difference. Last but not least: the latte macchiato. Known for its' three distinctive layers of milk, espresso and milk foam, the latte macchiato is loved in many countries. The difference between a latte macchiato and a latte is the order of pouring the coffee into your cup or glass. With a latte macchiato you first steam your milk and then you add the espresso to the milk.
With a latte you will add the milk to your coffee. What you may have understood so far, is that the main difference between all these drinks is in the milk. The right texture and foam formation ensure the right taste in the mouth, but also how it mixes with the coffee and creates the unique taste of your drink. To make velvety foamed micro foam , frothed or steamed milk, you need the steaming function of an espresso machine or a milk frother. If you keep the right proportions in mind for your latte, cappuccino and flat white, you will create the perfect drink.
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