The perfect Flat White?

A combination of strength, flavor and perfectly structured milk.

Flat White may not be one of the first espresso creations in the history of coffee, but it is certainly an essential in today's specialty coffee landscape.

Where does it come from, what makes it so special and how is it made right?


Its origins are debatable; unlike its competitors on a typical coffee menu in Europe, the history of the origin of "Flat White" dates back to the southern hemisphere.

Today it is difficult to say whether the first orders were placed in New Zealand or Australia. What is certain is that, around the 1970s, coffee drinkers in Australia were calling their milk coffees "white coffees". In the 1980s, in the big cities of both countries there was a tendency to ask for the milk for a cappuccino to be less fluffy, but rather "flat" (finely frothed milk). It is rumored that the name originated in 1985 at the Moors Espresso Bar in Sydney, which still exists. According to its owner, Alan Preston, a customer mistakenly ordered the drink as "Flat White". The Espresso Bar adopted the name shortly thereafter literally for its coffee menu.


Basically, it's a combination of espresso and textured milk with a smooth, silky taste, with the coffee flavor well-defined and noticeable.

The structure of the finely frothed milk, the way it is made, the espresso and milk ratio and the choice of coffee beans make the difference in Flat White.

"Flat" is the term used to describe a finer, more compact frothed milk. Not only does it lie flatter in the cup, but it is also easier to mix with the coffee and therefore creates a more intense coffee flavor in the beverage.

A small excursion into milk froth in the espresso machine:
As the temperature rises, the milk proteins become solidified and the fat molecules surround them. This creates a stable foam that settles on the steamed milk. The more air you add to the milk when heating it with the steam tap, the thicker its texture will be, and vice versa. For a Flat White, make sure that the milk is flat, i.e. add little air when heating.


In addition to the degree of roasting, the origin and production processes of the coffees also plays an important role in the individual taste of a Flat White. In general, the more profound the flavors of the coffee are, the more likely it will predominate over the flavor of the milk.


The milk options for Flat Whites are individual and unlimited. Whether original or substituted, to create an optimum flavor in combination with milk and coffee, the milk used should be cupped with the coffee selection available.


Foaming the milk is of enormous importance here. We want to introduce air and create microfoam: an emulsion of milk and trapped air with as few bubbles as possible on the surface. The steamed milk should have a glossy appearance like wet ink. The temperature is about 60-65 degrees..

When the milk is poured into the coffee cup, it flows from the top under the rich espresso consistency. With the right combination of subtle wrist movements, cup tilting and timing, subtle patterns are often created. We do not believe these are crucial to the taste, but they certainly make any visit to a coffee shop a very special experience.


1/3 espresso (double espresso 60 ml)
2/3 milk (120 ml)