Now that the great Christmas snowstorm has passed us by here in the Northeast, I finally have a moment to write. The past few days have mainly been about shoveling, shoveling and then shoveling. Oh, and it's possible that I made a killer sled run for tiny roast and "others" to use.
All this flat white got me to thinking about a new coffee that appears to be all the rage in the United Kingdom right now. It's called the flat white. I first read about it on the
jimseven blog. In the comments on the blog, it was described as a strong small latte. It was originally created in New Zealand and involves pouring the steamed milk from the bottom of the container to create a
velvety smooth drink.
Even though I have yet to find this in the states, I believe that it is similar to the micro-steam systems used at shops like
Bourbon Coffee and other small independents. Here is another explanation I found for the differences in your standard mainline coffee drinks and the flat white.
latte 4:1 textured milk to espresso
cappuccino 3:1 frothed milk to espresso
flat white 2:1 (minimally) textured milk to espresso
macchiato 1:1 milk to espresso
Sounds like an intriguing drink and I would like to find out how to make it at home. So now I have flat white in my back yard and flat white on my mind. I am going to make me a
Nespresso as I ponder this.
