Jonathan, Emporium Eatery & Bar
Paris. Tokyo. London. Santiago. The humble flat white now appears on café menus around the globe.
The precise birthplace of this kiwi staple, however, is a point of contention in the coffee world. Many have claimed to be the creator of the flat white creating a bit of a trans-Tasman feud.
Some say it was invented by New Zealand coffee pioneer Jeff Kennedy at Wellington's Caffè L'affare, which he founded in 1990. Others say it grew from Australia's love of instant coffee - piping hot coffee with a small amount of milk, no froth.
Regardless of where is originated from, the flat white has become one of the most popular coffee beverages in New Zealand, but what exactly is a flat white? Similar to a latte or a cappuccino, the flat white includes two key components; espresso shot and steamed milk. However the difference is definitely in the preparation.
The flat white is prepared by pouring micro-foam (steamed milk with small, fine bubbles and a glossy or velvety consistency) over a double shot or espresso creating a strong creamy beverage. You'll find the flat white is stronger than a cappuccino or latte and has far less micro foam (and none of that stiff foam or sprinkles of chocolate or cinnamon you'll see on the top of a cappuccino!).
Pop into any cafe around Hawke's Bay and your bound to find a the perfect coffee for you, but how about giving the humble flat white a try!
