![]() ![]() ![]() The important process of “stretching” the milk by frothing, folding, and swirling it is done to maximize the amount of velvet microfoam by blending the large bubbles and the liquid milk. When milk is frothed with a steam wand there are three layers that form:ġ) The heated liquid milk at the bottom of the pitcherĢ) The velvet microfoam in the middle of the pitcher (these are very small bubbles)ģ) The stiff froth (these are larger bubbles) Most people forget how important good milk is to a good coffee. So if every flat white has espresso, then what makes a flat white different to a latte is the way the milk is prepared and poured. But that still doesn’t mean that a flat white is just a small latte. In most cafés, a flat white is smaller than a latte. So now for all of my fellow Americans who love sugar, words andĬhoices-whole milk, 1%, 2%, soy milk, almond milk, coconut milk, rice milk-the flat white can be added to your coffee list when you’re feeling a little less foamy.Starbucks describes their flat white as "Bold ristretto shots of espresso get the perfect amount of steamed whole milk to create a not too strong, not too creamy, just right flavor." I will admit it is rather tasty when you get past the flat whiteness of it, but I still don’t see how and why it got its Starbucks green card. So this drink is not original, difficult to understand and not particularly pretty. So, why bring the complicated latte language here, Starbucks? And why make it even more complicated? I am distressed. “Uhh, can I just have a cup of coffee please?” No. I felt like I had entered the first grade again, unable to decipher these foreign coffee words and completely dumbfounded. When I studied abroad in Sydney, Australia the flat white was just one of many new coffee vocabulary words I learned. ![]() We can actually thank Australia for this drink, it was created there in the 1970s and later developed in New Zealand. It is also important to note that Starbucks did not invent the flat white. ![]()
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