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Flat White: This is How Cappuccino Works Down Under

It has been the trend in hip cafés and bars for some time: the flat white – translated as “flat white”. This coffee specialty is something like the little Australian cousin of the Italian cappuccino. But what exactly is a flat white – and how is it prepared? Find out here.

The little difference between flat white and cappuccino

Although the delicious coffee specialty only recently came to Europe, the Flat White is actually a child of the 1980s. It was at this time that the recipe first spread to Australia and New Zealand. Basically, it’s a version of the world-famous Italian cappuccino, but with its own character.

The main difference between flat white and cappuccino is already evident in the name: the “flat white” contains a lower proportion of milk foam. It is also more liquid and homogeneous overall than the half-solid, half-liquid froth of the cappuccino. This is because, unlike cappuccino, the milk is frothed with just a little air.

This so-called micro-foam should be a maximum of 5 mm high for Flat White. Accordingly, the almost liquid foam of the “flat white” ends with the rim of the cup. With a cappuccino, on the other hand, it typically curves up a bit.

What the flat white lacks in foam, it makes up for in espresso: instead of a simple one, like a cappuccino, it has an espresso doppio intus and accordingly contains twice the amount of caffeine. The right drink for everyone who likes milk froth but likes to have a little more punch in the cup.

Make Flat White yourself: The recipe

You need:

Coffee machine with steam nozzle for milk froth (preferably a portafilter machine or fully automatic machine)
milk can
cappuccino cup
50ml espresso
130 ml whole milk
That’s how it works:

Warm up the cappuccino cup.
Prepare double espresso in the cup.
Make milk froth: Pour milk into the jug and use the steam nozzle to prepare the froth. Tip: The typical “hissing” should only be heard briefly when foaming, so that not too much air gets into the foam and it remains nice and fine-pored and creamy. Swirl the jug under the nozzle for an even consistency.
Pour the milk froth onto the espresso: the froth should have a consistency that blends well with the espresso and is flush with the rim of the cup.
Tip: Want to impress your guests? Try your hand at latte art and conjure up a work of art out of milk foam and crema on the top layer of the flat white.

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Flat White: What is it Actually?

“A flat white, please” – This coffee order can now be heard in many hip cafés and coffee shops. But what is a flat white and how does it differ from a cappuccino? Here you will find everything you need to know about the popular type of coffee from Australia, including preparation tips and recommendations.

Flat White: difference to cappuccino

In many ways, the flat white is similar to a cappuccino. The ingredients and cup size for flat white coffee are the same as for cappuccino, but the type of preparation differs between the two coffee drinks. As a rule, the cappuccino consists of a simple espresso and hot milk – a liquid part and a part of solid milk froth, which often protrudes slightly over the rim of the cup. The flat white, on the other hand, is often prepared with a ristretto – i.e. a stronger espresso variant. However, many still prefer their “flat whites” with a double espresso instead of a ristretto. Compared to a cappuccino, you get significantly more coffee with a flat white. The preparation differs from barista to barista.

Another difference between the two types of coffee is the milk froth. While this is relatively firm in a cappuccino, it is much more liquid and fine-pored in flat white coffee. In addition, the milk froth layer is significantly thinner than in a classic cappuccino. This makes the milk foam ideal for latte art, small works of art that the baristas conjure up in the milk foam.

Incidentally, the flat white coffee also got its name from the fine-pored milk froth: Since this is much more liquid than that of a cappuccino, it closes with the cup and cannot protrude over the rim of the cup.

Where does the Flat White come from?

At the end of World War II, the coffee culture of the Italians and the tea culture of the English merged as many of them emigrated to Australia in hopes of a new chapter in life. New coffee drinks quickly emerged, such as today’s flat white coffee. The term flat white first appeared in Australia in the 1980s and quickly spread around the world. Flat white coffee had its breakthrough in 2010 when it made it onto the menu of the famous coffee chain Starbucks.

Flat White – Recipe

For a flat white coffee you need:

  • two espressos
  • about 100 ml fine-pored milk froth
  • milk can
  • espresso machine
  • milk frother

Flat White

First, brew two espressos with your fully automatic coffee machine. Then froth the milk until it is about 60-65 °C warm and pour it into the coffee. Swirl the jug carefully so that the milk and froth do not separate. The foam should be about 5 mm thick. A spoon for stirring is not necessary. However, there are many different Flat White recipes. In some, milk froth is completely undesirable.

Whether espresso or ristretto: the Flat White recipes vary according to personal taste. So it’s entirely up to you which variant you prefer!

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