"Flat white"? - Barista Exchange2024-03-29T06:25:56Zhttps://www.baristaexchange.com/forum/topics/flat-white-1?commentId=1688216%3AComment%3A861377&feed=yes&xn_auth=noVictoria, thank you for a qua…tag:www.baristaexchange.com,2010-06-07:1688216:Comment:8625692010-06-07T19:16:56.418ZBradyhttps://www.baristaexchange.com/profile/Brady
Victoria, thank you for a qualified, specific, detailed, and useful answer to this question.<br />
<br />
<cite>Victoria Stubbs said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/flat-white-1?x=1&id=1688216%3ATopic%3A764840&page=3#1688216Comment861377"><div>I am Australian, born, bred, live and make coffee every day here. The cappucino, flat white and latte are the three most commonly ordered coffees. These three styles, when using cups/glasses of equal size, contain the same…</div>
</blockquote>
Victoria, thank you for a qualified, specific, detailed, and useful answer to this question.<br />
<br />
<cite>Victoria Stubbs said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/flat-white-1?x=1&id=1688216%3ATopic%3A764840&page=3#1688216Comment861377"><div>I am Australian, born, bred, live and make coffee every day here. The cappucino, flat white and latte are the three most commonly ordered coffees. These three styles, when using cups/glasses of equal size, contain the same amount of coffee and milk (typically a single shot per 8oz volume). The only variance is the coffee:milk:foam ratio.<br/> Most of you have got it right, and if you order a flat white anywhere in Australia you will get a very flat latte - simply put. I will attach a photo of my flat white here; as you can see, you can pour art (not the best rosetta) but you must ensure that there is no more than about 1cm of foam (best to pour this coffee using the last bit of milk left in the jug).<br/>
Happy flat-whiting!<br/>
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/34558612?profile=original" alt=""/></p>
</div>
</blockquote> Here in South Africa, and pos…tag:www.baristaexchange.com,2010-06-07:1688216:Comment:8622862010-06-07T10:04:57.921ZDirk Maritzhttps://www.baristaexchange.com/profile/DirkMaritz
Here in South Africa, and possibly other African countries, a traditional South African cappuccino is served with a hell of a lot of airy foam on top of it, with a lot of chocolate/ cinnamon sprinkels on it. Pretty much like your traditional french Cafe au Lait , some times confused with a latte but is different. Slowley but surely the coffee industry is changing its ways, using the WBC as a guide for the technique used to produce a cappuccino. South African People sometimes refer to, what you…
Here in South Africa, and possibly other African countries, a traditional South African cappuccino is served with a hell of a lot of airy foam on top of it, with a lot of chocolate/ cinnamon sprinkels on it. Pretty much like your traditional french Cafe au Lait , some times confused with a latte but is different. Slowley but surely the coffee industry is changing its ways, using the WBC as a guide for the technique used to produce a cappuccino. South African People sometimes refer to, what you might call a regular cappuccino, as a flat white which describes the new technique of preparing cappuccino. Which means that tanzanian dude may have just wanted a regular cappa! Just maybe i never pull my americano's s…tag:www.baristaexchange.com,2010-06-06:1688216:Comment:8616412010-06-06T01:39:13.030Zchaz Coxhttps://www.baristaexchange.com/profile/chazCox
i never pull my americano's shot first..<br />
<br />
<cite>Phoebe Aceto said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/flat-white-1#1688216Comment766025"><div>Oh you better believe I always leave crema intact :)<br></br> <br></br> <cite>Jeremy Conley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/flat-white-1#1688216Comment765780"><div>There's also the Long Black. An Americano made by pulling the shots over the hot water —crema…</div>
</blockquote>
</div>
</blockquote>
i never pull my americano's shot first..<br />
<br />
<cite>Phoebe Aceto said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/flat-white-1#1688216Comment766025"><div>Oh you better believe I always leave crema intact :)<br/> <br/>
<cite>Jeremy Conley said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/flat-white-1#1688216Comment765780"><div>There's also the Long Black. An Americano made by pulling the shots over the hot water —crema intact.</div>
</blockquote>
</div>
</blockquote> No probs Victoria,
I live in…tag:www.baristaexchange.com,2010-06-06:1688216:Comment:8615922010-06-06T00:07:29.919ZPangihttps://www.baristaexchange.com/profile/Pangi
No probs Victoria,<br />
<br />
I live in NYC now and its interesting to see a few places are serving flat whites. Most/many of the cafes are of course antipodean owned or co-owned. The Flat White or at least the term flat white (can't say much for consistency or quality) is being used a lot in the UK as of late, to the point where a couple of the big chains have jumped on board and added it to their menu.<br />
<br />
<cite>Victoria Stubbs said:…</cite>
No probs Victoria,<br />
<br />
I live in NYC now and its interesting to see a few places are serving flat whites. Most/many of the cafes are of course antipodean owned or co-owned. The Flat White or at least the term flat white (can't say much for consistency or quality) is being used a lot in the UK as of late, to the point where a couple of the big chains have jumped on board and added it to their menu.<br />
<br />
<cite>Victoria Stubbs said:</cite><blockquote cite="http://www.baristaexchange.com/forum/topics/flat-white-1?commentId=1688216%3AComment%3A861506&xg_source=msg_com_forum#1688216Comment861397"><div>Thanks Pangi, I look forward to experiencing the flat white in NZ! I suppose because most cafes here serve flat whites in a pretty consistent way I didn't expect there to be too much variation (although I am aware that in America you get strange looks when ordering a flat white or long black.. some say it's politically incorrect!). =)</div>
</blockquote> I've been living in NZ, Welli…tag:www.baristaexchange.com,2010-06-05:1688216:Comment:8615062010-06-05T19:17:07.865Zsandra brasichttps://www.baristaexchange.com/profile/sandrabrasic
I've been living in NZ, Wellington, for 6 years, and all I can say is that Welly is a real coffee culture city,<br />
full of good coffee shops, making perfect flat white, which is most popular coffee in NZ.<br />
Moving to Brisbane, Australia, some 5 years ago, I had a real difficulty finding a good flat white coffee:<br />
either it was too hot ( to the burrning point ) or too milky, with no crema at all.<br />
That was situation in most of the QLD at a time.<br />
Nowadays thing are changing, and there are many good…
I've been living in NZ, Wellington, for 6 years, and all I can say is that Welly is a real coffee culture city,<br />
full of good coffee shops, making perfect flat white, which is most popular coffee in NZ.<br />
Moving to Brisbane, Australia, some 5 years ago, I had a real difficulty finding a good flat white coffee:<br />
either it was too hot ( to the burrning point ) or too milky, with no crema at all.<br />
That was situation in most of the QLD at a time.<br />
Nowadays thing are changing, and there are many good coffee shops making it flat white coffee the way is should be, but it was not like that only few years ago.<br />
Of course, Melbourne is a different story, and most of the Victoria. That's way I was so proud when customers from Melburne will congratulate me on coffee I made for them, talling me that was a first good cup of coffee they had in Brisbane. Thanks Pangi, I look forward…tag:www.baristaexchange.com,2010-06-05:1688216:Comment:8613972010-06-05T13:29:58.411ZVictoria Wilcoxhttps://www.baristaexchange.com/profile/VictoriaStubbs
Thanks Pangi, I look forward to experiencing the flat white in NZ! I suppose because most cafes here serve flat whites in a pretty consistent way I didn't expect there to be too much variation (although I am aware that in America you get strange looks when ordering a flat white or long black.. some say it's politically incorrect!). =)
Thanks Pangi, I look forward to experiencing the flat white in NZ! I suppose because most cafes here serve flat whites in a pretty consistent way I didn't expect there to be too much variation (although I am aware that in America you get strange looks when ordering a flat white or long black.. some say it's politically incorrect!). =) Hey Victoria,
Kia ora, I'm j…tag:www.baristaexchange.com,2010-06-05:1688216:Comment:8613912010-06-05T13:05:10.503ZPangihttps://www.baristaexchange.com/profile/Pangi
Hey Victoria,<br />
<br />
Kia ora, I'm just about to watch Ozzie play USA in a friendly football game, go Socceroos!<br />
I can't claim the privilege of being born in Aussie, but I was born and bred on coffee in Aotearoa/NZ.<br />
<br />
A decent and correctly made flat white in Wellington is:<br />
-double shot of espresso<br />
-served in a 150ml cup<br />
-as you mention, the microfoam is flatter and blended throughout.<br />
<br />
This Kiwi(perhaps specifically Wellingtonian) Flat White makes for a higher ratio of espresso:milk due to the…
Hey Victoria,<br />
<br />
Kia ora, I'm just about to watch Ozzie play USA in a friendly football game, go Socceroos!<br />
I can't claim the privilege of being born in Aussie, but I was born and bred on coffee in Aotearoa/NZ.<br />
<br />
A decent and correctly made flat white in Wellington is:<br />
-double shot of espresso<br />
-served in a 150ml cup<br />
-as you mention, the microfoam is flatter and blended throughout.<br />
<br />
This Kiwi(perhaps specifically Wellingtonian) Flat White makes for a higher ratio of espresso:milk due to the presence of a double shot and the use of a significantly (100ml) smaller cup.<br />
<br />
Your comments highlight my point that the Flat White (as all other drinks) is made differently depending on country, city and especially cafe. Many cafes do not do it the right way, (from a Wellingtonian/New Zealand perspective) instead opting for a flat version of a latte a latte-sized cup.<br />
<br />
If you survey 10 cafes truly dedicated to quality and excellence in the Wellington area you'll most probably find that this is the way it's served. I am Australian, born, bred,…tag:www.baristaexchange.com,2010-06-05:1688216:Comment:8613772010-06-05T12:46:21.453ZVictoria Wilcoxhttps://www.baristaexchange.com/profile/VictoriaStubbs
I am Australian, born, bred, live and make coffee every day here. The cappucino, flat white and latte are the three most commonly ordered coffees. These three styles, when using cups/glasses of equal size, contain the same amount of coffee and milk (typically a single shot per 8oz volume). The only variance is the coffee:milk:foam ratio.<br />
Most of you have got it right, and if you order a flat white anywhere in Australia you will get a very flat latte - simply put. I will attach a photo of my…
I am Australian, born, bred, live and make coffee every day here. The cappucino, flat white and latte are the three most commonly ordered coffees. These three styles, when using cups/glasses of equal size, contain the same amount of coffee and milk (typically a single shot per 8oz volume). The only variance is the coffee:milk:foam ratio.<br />
Most of you have got it right, and if you order a flat white anywhere in Australia you will get a very flat latte - simply put. I will attach a photo of my flat white here; as you can see, you can pour art (not the best rosetta) but you must ensure that there is no more than about 1cm of foam (best to pour this coffee using the last bit of milk left in the jug).<br />
Happy flat-whiting!<br />
<p style="text-align: left;"><img src="http://storage.ning.com/topology/rest/1.0/file/get/34558612?profile=original" alt=""/></p> Hi Panqi,
there is a certain…tag:www.baristaexchange.com,2010-06-05:1688216:Comment:8613562010-06-05T09:18:41.673Zsandra brasichttps://www.baristaexchange.com/profile/sandrabrasic
Hi Panqi,<br />
<br />
there is a certain way of making a real flat white coffee, that is teaching you in a barista school:<br />
the way coffee is ecstracted, milk is made: texture, temperature...way you should pour milk in a cup...<br />
it's true that many "barista's" are not folowing that, but making it there own way, wich is wrong.<br />
Im always saying this : there are a standards about making a flat white (or any other coffee).<br />
for me, that is a beauty of good coffee...you can drink it any were, but still get the…
Hi Panqi,<br />
<br />
there is a certain way of making a real flat white coffee, that is teaching you in a barista school:<br />
the way coffee is ecstracted, milk is made: texture, temperature...way you should pour milk in a cup...<br />
it's true that many "barista's" are not folowing that, but making it there own way, wich is wrong.<br />
Im always saying this : there are a standards about making a flat white (or any other coffee).<br />
for me, that is a beauty of good coffee...you can drink it any were, but still get the same quallity that you pay for. Hi Sandra,
I'm interested to…tag:www.baristaexchange.com,2010-06-05:1688216:Comment:8612892010-06-05T03:49:28.449ZPangihttps://www.baristaexchange.com/profile/Pangi
Hi Sandra,<br />
<br />
I'm interested to know exactly is "the way they should be made"? You offer only a general reference to the blending of espresso and milk.......
Hi Sandra,<br />
<br />
I'm interested to know exactly is "the way they should be made"? You offer only a general reference to the blending of espresso and milk.......