Le Flat White: The History and Art of this Café Barista

Visit flat white has become an iconic beverage in cafés the world over, and with good reason: it combines the intensity of espresso with the velvety smoothness of milk microfoam. But where does this must-have beverage come from? And how do you prepare it like a true barista? Find out all you need to know about flat white, from its origins to its preparation.

The History of Flat White: A Contested Origin

Flat white has its roots in the 1980s, but its exact origin is a matter of debate. Two countries claim to have created it:

• Australia : Some say it was invented in Sydney, where a barista wanted to offer a less creamy alternative to the latte.
• New Zealand Some say it was born in Wellington, after a barista botched a cappuccino attempt and created a finer, more subtle foam.

Whatever its origin, flat white quickly gained popularity for its perfect balance of espresso and milk. Today, it's a must in every specialty coffee shop.

What is a Flat White?

Flat white is distinguished by :

• A rich, intense espresso Generally prepared with a double shot of espresso.
• Milk microfoam A velvety texture obtained by steaming milk to create a fine, creamy foam, without the large air bubbles of a cappuccino.
• A balanced ratio Unlike the latte, which contains more milk, the flat white puts more emphasis on the coffee, with just enough foam to round out the flavors.

The result is a luxuriously textured beverage where the power of coffee meets the sweetness of milk.

Flat White vs Latte vs Cappuccino: What's the difference?

• Flat White A balanced coffee-milk ratio with a fine, velvety microfoam.
• Latte More milk than flat white, with a slightly thicker foam.
• Cappuccino One third coffee, one third hot milk, and one third thick, airy foam.

Flat white is a sophisticated option for those who want to enjoy the richness of coffee without being overpowered by milk or foam.

Barista tips for a perfect Flat White

1. Choosing the right coffee: Choose a specialty coffee with hints of chocolate or nuts, which go well with milk. The coffees offered by 94 Celcius are ideal for preparing an exceptional flat white.
2. Working with micro-foam: The key to a good flat white is the texture of the milk. Practice to obtain a fine, glossy foam.
3. Milk temperature : Do not exceed 65°C to preserve the milk's natural sugars and avoid a burnt taste.
4. Use a suitable cup: A 160 to 180 ml ceramic cup is ideal for a flat white.

Flat White: A Signature Drink for Every Barista

Flat white is much more than a simple café au lait. It's a drink that showcases the barista's expertise, with a subtle balance between the intensity of the coffee and the sweetness of the milk. Its popularity continues to grow, appealing to both coffee lovers and those looking for a refined alternative to cappuccino or latte.