What is in a flat white12/6/2023 ![]() The flat white was invented in either New Zealand or Australian coffee shops during the 1980s. Let’s get into these two popular café staples. And some say they should be served in different vessels and different proportions. While the milk’s form is the most fundamental difference, the two drinks also have different origins. In the cappuccino (right), the steamed milk is topped with a layer of froth that is lighter and fluffier than microfoam. In the flat white (left), the milk is mostly microfoam-steamed so that the bubbles are very small and give the milk a silky consistency. When piled high atop a cappuccino, milk froth seems like it could be carried away on a strong wind. Milk froth is more airy and less dense, due to its larger bubbles. Microfoam is milk with very tiny air bubbles that thicken it and give it a smooth, almost meringue-like silkiness. The flat white is espresso with a layer of micro-foamed but not frothy milk. The cappuccino includes steamed milk and milk froth. Both are espresso drinks with steamed milk. The difference between a flat white and a cappuccino lies primarily in the form of the milk that is used: microfoam or milk froth.
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