What is a Flat White? According to Wikipedia:
A flat white is a coffee beverage invented in Australia in the 1970s and further developed in New Zealand in the 1980s. It is prepared by pouring microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency) over a single or double shot of espresso. It is somewhat similar to the cappuccino or the latte although smaller in volume, therefore having a higher proportion of coffee to milk (closer to a cortado), and milk that is more velvety in consistency – allowing the espresso to dominate the flavor, while being supported by the milk.
If I asked all of you, for example, in this room, what you want in a coffee- You know what you’d say? Every one of you would say “I want a dark, rich, hearty roast.” It’s what people always say when you ask them what they want in a coffee. What do you like? Dark, rich, hearty roast! What percentage of you actually like a dark rich hearty roast? According to Howard, somewhere between 25 and 27% of you. Most of you like milky, weak coffee. Which you will never, ever say to someone who asks you what you want- that I want a milky, weak coffee.
I am one of the 27 percent who actually wants dark roast. When asked how I like my coffee, I am wont to reply, “Black, black as my heart.” When called a pessimist I say I am a dark roast realist. I’m also an Aztec Baptist; when I crack open a bible it’s the King James Version, and I brew full gospel coffee strong and bitter. To me, coffee is god, Old Testament God. So I’m all for a higher proportion of coffee to milk and allowing the espresso to dominate. The rest of you can be supported by the milk.
Speaking of marketing, Starbucks has recently added a Flat White to its menu.
I haven’t had one yet, but I doubt that the Starbucks flat white is the King James Version. I have told Trevor and Mickey at McQuixote Books & Coffee what I want.
I want a late baroque flat white with Michelangelo’s Last Judgement in foam (microfoam!) on top.