The differences in texture should be pronounced.Ĭrema Integration: A Decent Flat White TestĬrema is the light orange/red caramelized layer on top of a shot of espresso produced when pulling the shot. To fully appreciate the distinction between all three drinks, visit several specialty cafés and taste each of them separately. A flat white tastes of a richer espresso, an integrated texture reflecting a balance of milk and espresso, and a mouthfeel of velvety foam and liquid milk.A cappuccino has a more divided texture, an almost bubbly mouthfeel, and an in-your face, stiff foam at the top.A latte tastes milky with a rich mouthfeel and the small amount of foam on top of the coffee is relatively subtle.Each drink carries differences in taste, texture, and mouthfeel: The tastes will differ due to the amount and type of the dilution of the coffee with milk. However, experienced specialty café baristas usually have a similar mindset – putting care into the individual steps of frothing, folding, and pouring the milk to produce the correct beverage.Ĭorrect technique will give each beverage a distinct flavor. Making sure you’re drinking a flat white, and not a latteĪn inexperienced barista may, unfortunately, make cappuccinos, lattes, and flat whites the same way, yielding nothing more than a latte each time. Liquid milk is poured from the pitcher into the espresso, using a spoon to hold the froth back before topping it off with a dollop Thick froth is added to a cup with a spoon before being topped up once poured from a pitcher. Pour freely into the center to produce a velvety microfoam combination of liquid and froth (see more specific instructions above) However, some common alternative methods to pour the three different drinks are: Flat White However, this step can be bypassed if the milk is smoothly swirled.īased on the speed of a pour, a skilled barista can pour directly from the pitcher on a slant to determine the amount of liquid milk, foam, or froth to add to any beverage. The barista may bop the pitcher on a surface to pop any top bubbles (as an aspect of the milk folding step). A skilled barista will have the steamed milk swirled around so that the froth can be folded back into the liquid, producing a smooth velvet microfoam in the pitcher. The primary distinction between beverages (and baristas) is apparent when the steaming is complete and the drink is ready to be poured. The Pouring of the Milk Distinguishes a Latte from a Flat White After pouring about half the milk, bring the milk gradually closer to the cup. Initially, pour from a few inches above the cup directly into the center. Pour the milk into the ristretto in the serving cup.Swirl the steamed milk lightly in the container lightly, aiming for a uniform consistency akin to latex paint.Steam milk to 135–145 degrees Fahrenheit to produce a microfoam.Add the two ristretto shots to the serving cup.To pull ristretto shots (as opposed to regular espresso), either A) shorten the extraction time when pulling the espresso, B) use a finer than normal grind of espresso, or C) tamp the grounds into the portafilter with more pressure. As you approach the halfway point of the pour, slowly transition the pour closer to the cup. When pouring, start a couple inches higher than the serving cup with the ristretto and aim for the exact center of the cup. This microfoam is essential to producing the flat foam top that distinguishes a flat white. The goal is to optimize the quantity of velvety microfoam by integrating the liquid milk and big bubbles. Prepping milk for a flat white requires an essential milk “stretching” process via swirling, folding, and frothing it.
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