I had a customer from Tazmania come in and asked for a drink called a "flat white" we weren't quite sure what it was I was supposed to make...I made an Au'lait..wasn't quite it. Does anyone know what a flat white is?
Do you have any other fun/secret dink names? I also just heard of a breve being called "breast milk" at a cafe where only people "in the know" know to order it that way. interesting...

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I've been living in NZ, Wellington, for 6 years, and all I can say is that Welly is a real coffee culture city,
full of good coffee shops, making perfect flat white, which is most popular coffee in NZ.
Moving to Brisbane, Australia, some 5 years ago, I had a real difficulty finding a good flat white coffee:
either it was too hot ( to the burrning point ) or too milky, with no crema at all.
That was situation in most of the QLD at a time.
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.
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.
No probs Victoria,

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.

Victoria Stubbs said:
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!). =)
i never pull my americano's shot first..

Phoebe Aceto said:
Oh you better believe I always leave crema intact :)

Jeremy Conley said:
There's also the Long Black. An Americano made by pulling the shots over the hot water —crema intact.
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
Victoria, thank you for a qualified, specific, detailed, and useful answer to this question.

Victoria Stubbs said:
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.
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).
Happy flat-whiting!

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