Starbucks Frappy is Flat White,Flat White, not just Starbucks Frappy!

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What's the difference between Starbucks Fragrance White and Costa Alcohol White? Isn't it all Flat White?

All right, we've talked a lot about coffee here, and this time I suddenly want to talk about coffee knowledge. As the title shows, this time we are going to talk about Flat White. I love Flat White very much. I often talk about Flat White here, and I keep comparing the taste of Flat White in different stores. What on earth is Flat White? In the following, I integrate the information I heard in Australia with the information I found on the Internet. in other words, I am not a coffee expert or a practitioner, it does not represent any store or organization, but a player with half a bucket of water. I was a little at a loss when I said these things that seemed to be knowledge for the first time. I was wearing a helmet to speak. Please correct me if there is anything wrong.

Flat White, Taiwanese call her "white coffee", McCafe calls her "fresh milk espresso", but her origin is actually in Australia and New Zealand. During World War II, a large number of Italians fled from Europe to Australia and New Zealand, two neutral countries, passing on the espresso culture together. As to who came up with this first, it can be said to be in a state of "no compromise": Australians say it was invented in Sydney in the mid-1980s, and New Zealanders said it was invented in Auckland in the late 1980s. But in any case, the details of Flat White are in these two places. Flat White is also a form of Italian coffee, a variation between Cappuccino and cafe Latte (hereinafter referred to as Latte). In terms of the proportion of milk caffeine, Flat White and Cappuccino are very similar, that is, slightly thicker than Latte, but in terms of milk foam, Flat White's texture is similar to Latte's microfoam rather than Cappuccino's dry foam. In other words, the translation of McCafe is more decent, because "fresh milk espresso" is indeed stronger than "fresh milk coffee" (Latte), but the two are similar. Immediately after its emergence, this kind of coffee was welcomed by the people of Australia and New Zealand. Coupled with the fact that Australia, as one of the hosts of important international coffee events, is increasingly competing with Italy in the coffee industry, Flat White has entered the European market, and coffee shops in Britain, Germany and other cafes have listed Flat White one after another.

Because of the similarities, Latte and Flat White are often confused, Wikipedia once appeared "A Flat White is actually identical to a Latte, except the serving size and format" and so on, which has now been corrected; and some well-known coffee shop owners have publicly said that Flat white and latte are the same, but "the Australians insist on changing her name." In fact, Latte and Flat White differ not only in the proportion of milk caffeine, but also in the thickness of milk instant noodles. By Australian standards, a glass of Latte should be filled in a thick glass with no ears, and the foam must be at least 1cm or more thick, and some will have bubbles an inch thick. The thick baby milk foams create the delicate and layered feel of Latte, while the relatively narrow glass gives a proper blend between coffee and milk foam, making it feel as smooth as milk foam when drinking. As for Flat White, although they are all young, according to Australian standards, to use a wide-mouth tile cup, the bubble body must be below 5mm, no large bubble grains can be seen in instant noodles, and a high degree of bubble caffeine fusion can be considered qualified. What the thin young bubble brings to the taster is different from Latte's "cotton", but silky "slippery". What's more, the Australian demand for milk foam goes further to the specification of "there are still flowers at the bottom of the cup", which is not easy for Flat White, which is young and thin. As a matter of fact, it is very difficult for Australians to find a qualified Latte in Hong Kong. in most stores, something called Latte in a large tile cup is actually a flat white that is too thick and does not mix well enough. Of course, some people will say, why does it have to be measured by Australian standards when it is clearly "Italian coffee"? No, I just want to point out that Flat White and Latte are really two different things to others. I don't know much about the standard. It tastes good.

Another misunderstanding about Flat White comes from Taiwan. It is a coffee lover in Taiwan who drew a color picture of Italian coffee ingredients with great heart. The whole picture is simple and concise, so that people can learn what Cappuccino, Latte, and Americano are all about in a minute. It is admirable. However, when I looked at that picture for the first time, I found a place that bothered me: why didn't Flat White bubble? Once again, I am not an expert, just an enthusiast. My understanding of coffee may be even poorer than that of cartographers, but Flat White is my favorite milk coffee, and I have drunk Flat White in Australia. I am confident that I am right! Yes, there is a bubble in Flat White, and that Taiwanese may have misunderstood Flat White into "white coffee". The real white coffee White coffee is Americano with flower milk, which is the kind that usually serves coffee and milk separately in a western restaurant. On this point, let me Quote a passage from Coffee Info: "Unlike many people think, the flat white does have foam on top..." Be prepared to be served a latte without foam when ordering a flat white in most places. "

I'm not very good at making coffee. I can also talk about the practice of Flat White, as long as it's not called making a cup for you to drink, XD. Generally speaking, you will use 1 shot espresso (Australians will use two shot), and then add milk foam to 65-69 degrees. Wait, this is bullshit! About how to hit the milk foam? How to distinguish the milk bubbles of Cappuccino, Latte and Flat White? The teaching clip seen in Youtube says that Flat White's bubble is a dip in milk noodles; Latte is a little deeper and longer than Flat White, so it's a little more soaking; and Cappu is deeper, so it's thicker. In general, the details will be clearer if you hit Flat White Foam on Youtube. In addition, some stores will also use the shape of the cup will also affect the performance of milk foam, which is also a traditional practice in Australia. Cappuccino uses a narrow coffee cup so that when the foam is poured in, it naturally forces develop to produce thick bubbles; Flat White uses a wide-mouth cup of the same capacity, so that the foam is scattered over a large area of coffee noodles to form thin bubbles, while Latte uses a glass with a larger capacity.

There are also many people in the world, such as me, who have little knowledge of coffee and seldom practice it, and would rather go to a coffee shop when they want to drink it. So, where can there be a good Flat White? The standard answer is Australia, of course! I dare to say that you can have a decent Flat White if you walk into any cafe in Sydney, Australia. However, it seems a bit troublesome to drink coffee. Although Flat White is not a very popular variety in Hong Kong, there are several cafes that have decent Australian coffee. For large chains, only McCafe has it, so you don't have to ask whether it tastes good or not. If you have a pursuit of quality, you should look for a boutique coffee shop with Australian coffee as the theme. Coco Espresso in Queen's Road Central, Barista Jam in Suhang Street, 18 Grams in small chain stores, Caf é Corridor in Causeway Bay, and Flat White in Causeway Bay are all good. Among them, the Flat White foam washed out by Coco Espresso is only about the thickness of 2--3mm, and it lasts for a long time until the bottom of the cup, which is the choice of Must Go recommended by my younger brother!

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