01-15-2016, 01:36 PM
(Edited 01-15-2016, 01:38 PM by Roger H. Sterling.)
(01-15-2016, 01:29 PM)Frank Underwood Wrote: But it's not a strong coffee. The issue with the flat white is that it varies from place to place. But in New Zealand and Australia, you can get a single and a double flat white, much like how you can get a single and a double latte, or cappuccino.
For a flat white specifically, you want to take the NZ/Australia way of making the drink. The best description is that it is a 'failed cappuccino'. Even that isn't great.
The difference between Flat White/Latte/Cappuccino is the milk and how it is formed. Liquid heated milk/frothy milk/microfoam. You can make a single of each of those drinks, but it's how the milk interacts with the espresso what the different between the drinks is realised.
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Never been to Aus/NZ so can't speak for that at all. But as far as I'm aware a flat white should be double (or large basket) ristretto, topped up with milk. The milk should be wet, with very little/no foam. That's how I make it anyway.
Can you touch on the failed cap part?