I work as a barista in a small coffee shop in England. We do our flat whites with two shots so it’s 1/2 coffee, 1/4 milk, 1/4 foam with art on top. Basically a scaled down latte but much stronger
True, flat whites in Europe/UK are generally closer to what we would call a (long) macchiato in Australia. Much, much stronger than the Australian flat white.
Really just hold the milk on the steamer and throw some cream on top - i mean just give some light steam to the top to make the top steamed which is the same with a cortado and frappe
Flat white is absolutely one of my favourite espresso milk drinks! (After espresso macchiato) A cappuccino can be a bit to much with all the foam and I'm not a big fan of the amount of milk in lattes. It's the best of both worlds!
so delicious, my favourite drink was cappuccino, then cafe solo (just espresso shot) worked with some Aussies at a ski resort last winter & now hooked on the flat whites! So good & beats the pants off a cappuccino
I used to be a huge fan of lattes but then I started working as a barista and got bored with them. I went down a coffee drink rabbit hole and stumbled upon flat white. I think ultimately I wanted a stronger coffee flavor and a flat white does that perfectly!
During iso I've been getting too deep into coffee... To me it all comes down to the milk : espresso ratio. Extract your coffee as best you can without any astringency or extra bitterness. Typically with a modern roast intended for milk drinks this will look like 20g in 40g out in 28 seconds or so at 93.5c, depending on the roast and equipment used. If you use a supermarket dark roast a double ristretto style shot may give you a more favorable extraction. Once you've textured and heated your milk put your cup with espresso on a scale and weigh the amount of milk you use. I find around 55g of milk to 10g of espresso to be a good starting point. For example that would be 220g milk for a 40g shot. A larger amount of milk will typically hide the "toasty" flavours and brings out the more delicate fruity floral notes. Happy brewing
Also one more note... Crema tastes more bitter than the milky part of the coffee that lurks below. If you don't like the bitterness push it away and drink from below. In some cases it's pleasant to have the contrasting taste between the airy heavy crema and the creamy milk.
This is the exact ratio and measurements i use, weird. I thought I was making some bastardized thing, but I don't care too much so long as its tasty (it always is).
At home, I use a Moka Pot with Dark Espresso Coffee. I don’t have a milk steamer, but use an electric milk froth machine. After the initial milk froth which does not put a lot of air into the milk, but I do tap the milk container on counter top - it tends to make milk foam more dense rather than more bubbles - prior to pour into coffee cup.
Doing a similar thing recently enjoyed the results of frothing milk in a french press. Also ensuring to pay attention to Moka pot and not letting it boil dry.
I’d like to say exposing me to a Flat White is the single positive thing Starbucks has added to my life. They make a crappy, inconsistent Flat White without question, but I’m still glad they marketed it in the U.S. as it’s now been my go to drink since that moment. Nice video, I need to start making these at home.
There is a Cafe called Cafe Melbourne in Santiago, Chile. In their menu, it says we also server 'Flat White'. I was so impressed after 6 months travelling in South America from Melbourne last year. It felt like at home!
In Saudia Arabia we serve the flat white in a 150ml cup with double shot of espresso and as you said a sligh amount of foam. Here it is more popular than the regular cappuccino.
Coffee culture in Saudi Arabia is amazing. I hope to visit one day. Maybe the less milk-based drinks are more popular because of the climate? It's the same here where I live in Australia. Flat whites are the "normal", with most people not liking the over-foamy texture of cappuccinos. Lattes are too milky. Why ruin the lovely taste of quality beans with all that milk? Curdled milk in the hot weather is no good!
My daily coffee is between Cappuccino and flat white. Dose in 18g Dose out 36-40g Steam milk is 100ml Milk texture is fine (similar to Latte milk) The result and tastes are excellent.
The coffee shop/franchise’s standard where I work, is made using a triple shot, extracted on a special ‘flat white’ mode, giving up about 1/3 coffee making it really strong and concentrated. Then make a similar to latte milk and finish it off with some latte art on top! :)
It seems in England, a flat white is just a double-shot half-milk cafe latte in a smaller cup. Some places do try to make the milk flat but not the big chains. Factoid: if you go to Vietnam, you will find a coffee drink that is sort of a reverse flat white. Half-coffee, double-milk, usually with ice. It's called "Bạc xỉu".
I’ve been going to Oz a lot lately and I’m now hooked on the “strong” flat white. I like the stronger version better. I want to make it at home now. What milk is used? Whole I hear is richer.
I’m a barista in London (takeaway only store) and where I work we only serve flat whites in a double espresso cup, 2 shots and with whole milk as a standard (we use semi-skimmed for everything else unless requested otherwise) EDIT: Ex-barista
To give customers a pretty general idea, I always say it's practically a smooth cortado, with maybe an ounce more milk. A cortado ratio being 1:1 and a flat white being 1:1.5 ish? Or we just call it a smaller, stronger latte!
We lived one year in Manchester before pandemic. We are home now. I kept telling the baristas that isn't flat white. They weren't happy with me. I now enjoy my coffee. Plus they put the milk first and coffee later. Why?
Am sort of a beginner in frothing milk particularly almond milk and sometimes it doesn't work out so well sort of teaching myself with a handheld frothing wand want to make my tea beverages a little fancier
I was so excited to get off the plane in LA and see a place STRAIGHT AWAY that offered a flat white. But it was more like a hot coffee milkshake. The first GOOD flat white I found was 4 days later at Mostra Coffee in San Diego, and I was so desperate for one by then that I nearly cried. This has been my Flat White Famine In America Story.
Hey mate, so I’m trying to make a single shot flat white, however based on their recommendations, a single shot would give me 20g output. What do I do to get a full cup with such limited output for the single shot? Bean: ONA Aspen
I never thought I'd say this, because the UK has traditionally been awful for coffee, but I really prefer the way they make flat whites in the specialty coffee shops over there - a very small coffee with two shots as standard, so it's always really strong. I find the standard Australian flat white far too weak and milky.
i work at starbucks and we serve them in 8oz cups with a double shot of espresso. i add a little bit more milk than needed and tend to aerate the milk roughly the same amount as latte milk. when i go to pour it, i tip the jug highly and get rid of some milk holding back the crema. this allows me to have the ability to make art, as normally with the abundance of milk in the jug, the crema never makes it in.
I have a De Longhi coffee machine with an auto frothing wand (for cappuccinos?). If I take the metal sleeve off the wand then it is too short so I make a cappuccino using the sleeve and then knock and swirl most of the foam out of the milk.. Seems to work OK. What do you think?
Probably not identical to flat white milk steamed on a commercial machine using a traditional wand; but making do with what you've got! Sounds good! As long as you like it that's the main thing
I had a beautiful time living in Australia , specific Melbourne , which has a popular coffee culture and I must say that most of the time there’s no single difference between latte and flat white , but still I prefer the last one because in ceramic cups tastes better 😂
On an unmodded BBE (>>9bar & using the built in grinder), I found that 17g in-15g out in about 25s with 4oz of steamed milk generally makes a delicious "flat white."
Very entertaining and informative video. I found your channel always provides reliable information, which I really appreciate. One question I have is when you said 1 shot or 2 shots of espresso, how much coffee “in” or dose you are referring to? I guess 1 shot used to be 7g, is that still the case or it’s more like 10g these days?
Thanks for the kind words 🙏 When we're talking about the dose, we are generally talking about a 'double' basket. The classic Italian-style baskets are typically around 7g for a single & 14g for a double. but in Australia (and some other countries), we don't really use single baskets in a cafe setting - instead we use the larger double baskets (usually around 18-21g), and simply use one of the spouts for a small cup (~10g dose). Hope that makes sense.
My best flat white at home is to pour 2 espressos into a 200ml cup capacity. The milk would be with a little foam just enough for a little art ;) .. I believe no one can beat my cup!!
Cheers for letting me know the "if its in a takeaway cup its practically the same thing" Work in a servo and been calling lattes, 'flat white' for about 4 weeks now...
Happy with how my lattes taste, but still can’t get right texture for art. Could too hot milk ruin texture? I have the DeLonghi La Specialista. How do I know when I should stop frothing?
stop throffing when the milk has a glossy shine like paint does as for heat you can tell when the milk is at the right temp is by holding the milk jug as sopon as you feel the heat you know that arfter about 5 sec its time to stop arfter all any longer than that and it be burnt milk
I like the milk aerated about the same as latte milk, but in a lower ratio than a latte. I find that gives it a delicious velvety top. But then, I’m no barista, I just like drinking coffee. I’d be interested to see how you make a cortado - that’s one of my favourite drinks
@@SevenMilesCoffeeRoasters I think a piccolo latte usually has slightly more milk than a cortado: it’s basically somewhere between that and a macchiato - usually about 50:50 coffee:milk ratio. Takes the edge off neat espresso without watering down the flavours too much.
As a former barista and customer, I often have to indicate to the young barista how to make the flat white I want: two shorts, with hot milk, no froth. 🤣🙏🍁
Seven Miles Coffee Roasters when I was a student in the early 80s we used to go to Lygon st to hang out. I remember being offered a “flat white” thinking it was odd, usually got a cappuccino. I didn’t really like it - a milky coffee. I think the place was called “Cafe Paradiso”. One of those memories that sticks with you!
I'm an American and just spent two weeks traveling around New Zealand. I consumed about 3 flat whites every day and now I'm back in the states and can't back to drinking regular drip coffee or Starbucks. I'm ruined!
When i visit Sydney & melbourne. I kept asking how much coffee they use for the flatwhite. Most of the coffee shop said. 20grams in / 20grams out (aka. Double ristretto) with total drink size of 160ml. And i’ve been following this recipe for almost 3 years. And never look back.
Seven Miles Coffee Roasters i dont know what happened to my Blend, (Sumatra Blue Batak x Brazil Cerado) but every time i brew it more than 1:1 it just taste bitter. No matter how fast it brew it always ended up bitter. So that’s why i always use 1:1 ratio for all my coffee drink. And the funny thing is. Even if i brew it for 45 seconds or more. It still produce a sweet ristretto. NB: i use Linea Mini, 8 bar pressure, 93*C.
@@coltonscardy8251 When I went back to NZ, the coffees I had there were just the best. Two shots of coffee in your FW’s etc. It was exciting because the coffees were consistent from place to place. The only place I would mark down was Maccas! I had coffee every day for 3 weeks. I struggled to find a decent coffee when back in Oz, until I made my own when I realised that NZ made there’s with two and Oz with one.
….I’ve been in specialty coffee for 10 years now…..I STILL get people asking for a “flat white”…..and my response is: “oh, are you from AUS, or NZ?”…My question is: what “milk temperature” do you steam for, when making a Flat White??
After this I have more questions than answers. What kind of milk? Why does glass or ceramic mug matter? How is it the same thing but not? Lattes don’t taste like flat whites. 🤷🏻♀️
I prefer my flat white to be flat, little to no foam. If I wanted a lot of foam I'd get a capp or latte. I don't understand adding a lot of foam to a flat-white. Flat is literrally in the name.
In truth, it gets made both ways depending on the cafe & the region. some people insist that it has to be double ristretto, but the majority of Australian cafes i've worked with over 20+ years (Ben here) use a single shot for a small (~160ml) cup.
I thought flat white's milk shouldn't be able to do arts because the foam is too thin? If there's art on top of flat white means the milk is latte's milk isnt?
Back in 82, I used to serve coffees in a takeaway food place. I would make them like a flat white is made today and one customer said it was the best coffee she ever had.
Logic me: ultimately, the amount of caffeine will be the same since both use 2 shots. Emotional & artistic me: Same caffeine content but different in taste since the amount of foam are different
I work as a barista in a small coffee shop in England. We do our flat whites with two shots so it’s 1/2 coffee, 1/4 milk, 1/4 foam with art on top. Basically a scaled down latte but much stronger
Its popular cause its not too fancy and complicated too. Most people like flatter milk
Its the same in Australia. Its a flat milk coffee.
How did you get trained to be a barista?
True, flat whites in Europe/UK are generally closer to what we would call a (long) macchiato in Australia. Much, much stronger than the Australian flat white.
Really just hold the milk on the steamer and throw some cream on top - i mean just give some light steam to the top to make the top steamed which is the same with a cortado and frappe
Flat white is absolutely one of my favourite espresso milk drinks! (After espresso macchiato) A cappuccino can be a bit to much with all the foam and I'm not a big fan of the amount of milk in lattes. It's the best of both worlds!
so delicious, my favourite drink was cappuccino, then cafe solo (just espresso shot) worked with some Aussies at a ski resort last winter & now hooked on the flat whites! So good & beats the pants off a cappuccino
I used to be a huge fan of lattes but then I started working as a barista and got bored with them. I went down a coffee drink rabbit hole and stumbled upon flat white. I think ultimately I wanted a stronger coffee flavor and a flat white does that perfectly!
You call yourself a barista and you somehow stumbled upon a flat white , the most common coffee on the planet
@@tonys2683 Did you not read my comment, I STARTED working as a barista (no prior experience).
During iso I've been getting too deep into coffee...
To me it all comes down to the milk : espresso ratio. Extract your coffee as best you can without any astringency or extra bitterness. Typically with a modern roast intended for milk drinks this will look like 20g in 40g out in 28 seconds or so at 93.5c, depending on the roast and equipment used. If you use a supermarket dark roast a double ristretto style shot may give you a more favorable extraction. Once you've textured and heated your milk put your cup with espresso on a scale and weigh the amount of milk you use. I find around 55g of milk to 10g of espresso to be a good starting point. For example that would be 220g milk for a 40g shot. A larger amount of milk will typically hide the "toasty" flavours and brings out the more delicate fruity floral notes.
Happy brewing
Also one more note... Crema tastes more bitter than the milky part of the coffee that lurks below. If you don't like the bitterness push it away and drink from below. In some cases it's pleasant to have the contrasting taste between the airy heavy crema and the creamy milk.
This is the exact ratio and measurements i use, weird. I thought I was making some bastardized thing, but I don't care too much so long as its tasty (it always is).
At home, I use a Moka Pot with Dark Espresso Coffee. I don’t have a milk steamer, but use an electric milk froth machine. After the initial milk froth which does not put a lot of air into the milk, but I do tap the milk container on counter top - it tends to make milk foam more dense rather than more bubbles - prior to pour into coffee cup.
Moka Pots are amazing. Personally, I think they make the best coffee
Doing a similar thing recently enjoyed the results of frothing milk in a french press. Also ensuring to pay attention to Moka pot and not letting it boil dry.
You all have some of the best, most precise explanations for coffee topics. I’m so glad I found this channel. Thank you!
I’d like to say exposing me to a Flat White is the single positive thing Starbucks has added to my life. They make a crappy, inconsistent Flat White without question, but I’m still glad they marketed it in the U.S. as it’s now been my go to drink since that moment. Nice video, I need to start making these at home.
There is a Cafe called Cafe Melbourne in Santiago, Chile. In their menu, it says we also server 'Flat White'. I was so impressed after 6 months travelling in South America from Melbourne last year. It felt like at home!
In Saudia Arabia we serve the flat white in a 150ml cup with double shot of espresso and as you said a sligh amount of foam. Here it is more popular than the regular cappuccino.
Coffee culture in Saudi Arabia is amazing. I hope to visit one day.
Maybe the less milk-based drinks are more popular because of the climate? It's the same here where I live in Australia. Flat whites are the "normal", with most people not liking the over-foamy texture of cappuccinos. Lattes are too milky. Why ruin the lovely taste of quality beans with all that milk? Curdled milk in the hot weather is no good!
My favorite type of coffee with milk
My daily coffee is between Cappuccino and flat white.
Dose in 18g
Dose out 36-40g
Steam milk is 100ml
Milk texture is fine (similar to Latte milk)
The result and tastes are excellent.
Is this for a double shot?
If so, how the hell do cafe shops give you a full take away cup with half the dosing size 😂
Lattes are served in glasses in France as well
The coffee shop/franchise’s standard where I work, is made using a triple shot, extracted on a special ‘flat white’ mode, giving up about 1/3 coffee making it really strong and concentrated. Then make a similar to latte milk and finish it off with some latte art on top! :)
It seems in England, a flat white is just a double-shot half-milk cafe latte in a smaller cup. Some places do try to make the milk flat but not the big chains.
Factoid: if you go to Vietnam, you will find a coffee drink that is sort of a reverse flat white. Half-coffee, double-milk, usually with ice. It's called "Bạc xỉu".
What?
I’ve been going to Oz a lot lately and I’m now hooked on the “strong” flat white. I like the stronger version better. I want to make it at home now. What milk is used? Whole I hear is richer.
I’m a barista in London (takeaway only store) and where I work we only serve flat whites in a double espresso cup, 2 shots and with whole milk as a standard (we use semi-skimmed for everything else unless requested otherwise)
EDIT: Ex-barista
To give customers a pretty general idea, I always say it's practically a smooth cortado, with maybe an ounce more milk. A cortado ratio being 1:1 and a flat white being 1:1.5 ish? Or we just call it a smaller, stronger latte!
Had my first ever flat white recently and it was beautiful & delicious. I would say that a smaller, stronger Latte is a perfect description.
I work at a cafe in Manchester and we use 2 ristretto shots ❤️ I feel like here in the uk people are yet to discover how nice flat whites are!
We lived one year in Manchester before pandemic. We are home now. I kept telling the baristas that isn't flat white. They weren't happy with me. I now enjoy my coffee. Plus they put the milk first and coffee later. Why?
Plus we say no foam or fluff or froth. Why do you say wet. It is already wet cos it is a liquid 😁. No offence. I found it so funny.
I work in Manchester and am a big fan of flat whites. Java Bar at Victoria station make the best I’ve ever tasted.
Am sort of a beginner in frothing milk particularly almond milk and sometimes it doesn't work out so well sort of teaching myself with a handheld frothing wand want to make my tea beverages a little fancier
I was so excited to get off the plane in LA and see a place STRAIGHT AWAY that offered a flat white. But it was more like a hot coffee milkshake. The first GOOD flat white I found was 4 days later at Mostra Coffee in San Diego, and I was so desperate for one by then that I nearly cried. This has been my Flat White Famine In America Story.
So a flat white is in a small cup one shot and then steam milk, pour it into the cup and serve, if you like to add a design on top.
Flat white usually has double shot espresso with rest milk and less to no foam. But Starbucks serves single shot Flat White.
With a flat White, coffee is the star of the show.
Yes it is!
Hey mate, so I’m trying to make a single shot flat white, however based on their recommendations, a single shot would give me 20g output.
What do I do to get a full cup with such limited output for the single shot?
Bean: ONA Aspen
Awesome teaching mate!
I never thought I'd say this, because the UK has traditionally been awful for coffee, but I really prefer the way they make flat whites in the specialty coffee shops over there - a very small coffee with two shots as standard, so it's always really strong. I find the standard Australian flat white far too weak and milky.
i work at starbucks and we serve them in 8oz cups with a double shot of espresso. i add a little bit more milk than needed and tend to aerate the milk roughly the same amount as latte milk. when i go to pour it, i tip the jug highly and get rid of some milk holding back the crema. this allows me to have the ability to make art, as normally with the abundance of milk in the jug, the crema never makes it in.
does starbucks do ristretto shot?
@@davidjermacenko6133 yes
waiting for your Macchiato, Cortado video 💜😍
i would like to learn how originally we should make them.
Forget it, it's how it happened. I'm buying the story 🤣🤣🤣
I have a De Longhi coffee machine with an auto frothing wand (for cappuccinos?). If I take the metal sleeve off the wand then it is too short so I make a cappuccino using the sleeve and then knock and swirl most of the foam out of the milk.. Seems to work OK. What do you think?
Probably not identical to flat white milk steamed on a commercial machine using a traditional wand; but making do with what you've got! Sounds good! As long as you like it that's the main thing
As an American I vote it was made in Australia. I have some Aussie friends who introduced it to me and sorry NZ, I don’t have any Kiwi friends. 😅☕️
As a kiwi I can see why
Thankyou for the knowledge ❤️
I’m in America and it seems at most coffee shops here a latte usually has flavor and sweetener added where as a flat white does not.
I had a beautiful time living in Australia , specific Melbourne , which has a popular coffee culture and I must say that most of the time there’s no single difference between latte and flat white , but still I prefer the last one because in ceramic cups tastes better 😂
Isn't it supposed to be with ristretto shots?
3:50 why do you show the milk already mostly poured? why not show entire pour?
Please help me felt whit and latte . and cappuccino how many greme espresso used
Probably Auckland eh😉. Pavlova too😁.
I like it served both ways
On an unmodded BBE (>>9bar & using the built in grinder), I found that 17g in-15g out in about 25s with 4oz of steamed milk generally makes a delicious "flat white."
I guess I’ll have to watch it again to hear what the coffee to milk ratio or oz are.
Rewatched - Okay I’ve got it. A flat white is anything tastes good to your customer.
I heard that Flat White should use double ristretto. What do you think about this?
Very entertaining and informative video. I found your channel always provides reliable information, which I really appreciate. One question I have is when you said 1 shot or 2 shots of espresso, how much coffee “in” or dose you are referring to? I guess 1 shot used to be 7g, is that still the case or it’s more like 10g these days?
Thanks for the kind words 🙏 When we're talking about the dose, we are generally talking about a 'double' basket. The classic Italian-style baskets are typically around 7g for a single & 14g for a double. but in Australia (and some other countries), we don't really use single baskets in a cafe setting - instead we use the larger double baskets (usually around 18-21g), and simply use one of the spouts for a small cup (~10g dose). Hope that makes sense.
@@SevenMilesCoffeeRoasters yes that makes a lot of sense now, thank you!!
I working here kas please tell me sir how many grame espresso used flat white
Thanks mate
My best flat white at home is to pour 2 espressos into a 200ml cup capacity. The milk would be with a little foam just enough for a little art ;) .. I believe no one can beat my cup!!
How many grams of ground coffee do you need to use?
If I wanted just one small (5.5-6oz) flat white and wasn’t making another drink at the same time, what would my espresso recipe be?
if you have a single basket (10g capacity), then try using 10g ground coffee to 20g liquid espresso.
Great content. Congrats!
Cheers for letting me know the "if its in a takeaway cup its practically the same thing"
Work in a servo and been calling lattes, 'flat white' for about 4 weeks now...
3 espresso shots and silky milk, it's the best 👌🏻
So Ive been making myself flat white the whole time and thinking its latte lol
So amazing
My understanding of a flat white is cappuccino without the chocolate and form :). But good coffee is still good coffee. Love them all.
Happy with how my lattes taste, but still can’t get right texture for art. Could too hot milk ruin texture? I have the DeLonghi La Specialista. How do I know when I should stop frothing?
stop throffing when the milk has a glossy shine like paint does as for heat you can tell when the milk is at the right temp is by holding the milk jug as sopon as you feel the heat you know that arfter about 5 sec its time to stop arfter all any longer than that and it be burnt milk
I like the milk aerated about the same as latte milk, but in a lower ratio than a latte. I find that gives it a delicious velvety top. But then, I’m no barista, I just like drinking coffee. I’d be interested to see how you make a cortado - that’s one of my favourite drinks
Cortado isn't really a thing down here. From what I understand, it's pretty similar to what we call a 'piccolo latte'. Will look into it...
@@SevenMilesCoffeeRoasters I think a piccolo latte usually has slightly more milk than a cortado: it’s basically somewhere between that and a macchiato - usually about 50:50 coffee:milk ratio. Takes the edge off neat espresso without watering down the flavours too much.
Cool, nice summary. Thanks 🙏
As a former barista and customer, I often have to indicate to the young barista how to make the flat white I want: two shorts, with hot milk, no froth. 🤣🙏🍁
Great project i really enjoyed it,and i know that your next project will also be great
The cup 😂😂👍👍
180ml ceramic cup, double stretto shot. Little foam with art on top. 🇬🇷
How about piccolo?
I had my first “flat white” in Melbourne in the early 80’s!
sounds like an exclusive...tell us more
Seven Miles Coffee Roasters when I was a student in the early 80s we used to go to Lygon st to hang out. I remember being offered a “flat white” thinking it was odd, usually got a cappuccino. I didn’t really like it - a milky coffee. I think the place was called “Cafe Paradiso”. One of those memories that sticks with you!
Serve me a milky flat white, I’m calling it a latte lol.
my flat white is a a small cup (180ml) with 6 shots in it and a drop of foamed milk.
Yall so I’ve been making flat whites my entire life and I didn’t know 😂
I'm an American and just spent two weeks traveling around New Zealand. I consumed about 3 flat whites every day and now I'm back in the states and can't back to drinking regular drip coffee or Starbucks. I'm ruined!
When i visit Sydney & melbourne. I kept asking how much coffee they use for the flatwhite. Most of the coffee shop said. 20grams in / 20grams out (aka. Double ristretto) with total drink size of 160ml. And i’ve been following this recipe for almost 3 years. And never look back.
Yes, the double ristretto version is also a popular way to make it. Depends on the blend you're using and the flavour profile you're going for.
Seven Miles Coffee Roasters i dont know what happened to my Blend, (Sumatra Blue Batak x Brazil Cerado) but every time i brew it more than 1:1 it just taste bitter. No matter how fast it brew it always ended up bitter. So that’s why i always use 1:1 ratio for all my coffee drink. And the funny thing is. Even if i brew it for 45 seconds or more. It still produce a sweet ristretto. NB: i use Linea Mini, 8 bar pressure, 93*C.
I always make it a double shot but ristretto :)
I find Australia is the only place that offers different sizes for a flat white.
Some places in new zealand have different sizes
@@coltonscardy8251
When I went back to NZ, the coffees I had there were just the best. Two shots of coffee in your FW’s etc. It was exciting because the coffees were consistent from place to place. The only place I would mark down was Maccas! I had coffee every day for 3 weeks.
I struggled to find a decent coffee when back in Oz, until I made my own when I realised that NZ made there’s with two and Oz with one.
That was a lot of explanation for "add foamy milk to espresso".
I dont understand. To make double shots, how many grams of coffee? Is it 18?
We use 18 @ my cafe
I need to start doing this. Starbucks doesn't know how to make coffee anymore. 😒
In the specialty coffee shops I worked for in germany it‘s a 160ml cup or glass, double ristretto about 38-40ml and those 5mm foam ;-)
I've lived in Australia and that is correct 🤟🏻 I'm now in NYC and here they serve it in 8oz (230ml) cups 🤦🏼♂️
I will never tell an Aussie how to make a flat white , but for me if you have foam art it is a Latte.
….I’ve been in specialty coffee for 10 years now…..I STILL get people asking for a “flat white”…..and my response is: “oh, are you from AUS, or NZ?”…My question is: what “milk temperature” do you steam for, when making a Flat White??
After this I have more questions than answers.
What kind of milk? Why does glass or ceramic mug matter? How is it the same thing but not? Lattes don’t taste like flat whites. 🤷🏻♀️
I worked I few shops in uk and each one is different but most of them is literally just milk no froth and double shop
I work as a barista here in Riyadh ksa, most people here loves Flats white. But I don't drink coffee because I am acidic 😅
Bloody Nora...I have my first coffee shift tomoz...early doors...I can't get my head around the difference between a Latte and a flat white...Help...!
feel this hahahah
U mean if we didn't design something on flat white it is still flat white 💓
At Starbucks, I order a (2 shot) Flat White with 2-3 Stevia Packets
I prefer my flat white to be flat, little to no foam. If I wanted a lot of foam I'd get a capp or latte. I don't understand adding a lot of foam to a flat-white. Flat is literrally in the name.
Aussies need to quit tryna’ take credit for Pavlova 🎂 lol 😂
0:49
Great
Thought flat white was made with double ristretto not single shot in 5 -6 oz cups with slightly less foam then latte. American here
In truth, it gets made both ways depending on the cafe & the region. some people insist that it has to be double ristretto, but the majority of Australian cafes i've worked with over 20+ years (Ben here) use a single shot for a small (~160ml) cup.
I like flat white coffee with karipap kentang.
Flat White by definition needs to be stronger than a latte
• Flat white = 60ml espresso + 120ml steamed milk
• Latte = 60ml espresso + 300ml foamed milk + dot of foamed milk
• Cappuccino = 60ml espresso + 60ml steamed milk + 60ml foamed milk
Double ristretto
160ml (6oz)
Little foam
Anything else is a latte
Double shot (18 gram in 35 gram out) with milk at a total of 180ml, i like it strong to wake me the hell up so i won’t be late.
I was taught foamy milk first then shot in the middle.
I thought flat white's milk shouldn't be able to do arts because the foam is too thin? If there's art on top of flat white means the milk is latte's milk isnt?
In Germany they serve it in a small glas. They think that’s how it is served correctly.. 🤷🏼♀️
The graphics in the first few seconds almost made me think this video is a joke 😀
Enjoy the Flat white with coconut milk.
Did someone say Pavalova??
Back in 82, I used to serve coffees in a takeaway food place. I would make them like a flat white is made today and one customer said it was the best coffee she ever had.
Australia can’t claim it was the first.
Logic me: ultimately, the amount of caffeine will be the same since both use 2 shots.
Emotional & artistic me: Same caffeine content but different in taste since the amount of foam are different