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This section possibly contains original research. Īccording to a survey of industry commentators a flat white has several defining characteristics, chief among which is a thin layer of velvety microfoam (hence the 'flat' in flat white), as opposed to the significantly thicker layer of foam in a traditional cappuccino. Allowing the beverage to stand before drinking enhances the experience as the meniscus thickens and adds texture to each sip, resulting in distinct sip rings/tide marks as the beverage is consumed. Key to the beverage is the crema being coaxed into the meniscus resulting in a uniform dark brown colour across the top of the beverage. Differences in the size of the foam layer differ between regions, with some preferring as little as 1 mm (0.04 in). Milk is frothed and foamy as it would be for a latte but held back to around 20 mm (0.8 in) of microfoam, creating a meniscus. It is comparable to a latte, but smaller in volume and with less microfoam, therefore having a higher proportion of coffee to milk, and milk that is more velvety in consistency – allowing the espresso to dominate the flavour, while being supported by the milk.Ī flat white is generally served in a ceramic cup with saucer. Drink of espresso coffee with steamed milkĪ flat white is a coffee drink consisting of espresso with microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency).
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