Others trace the drink to Australia in the mid-1980s, where they found it on the menu of a Sydney cafe. He attempted to make a cappuccino with low-fat milk that refused to foam, but rather than scrap the failed drink he kept it on the menu as the Flat White.

Some say that it was invented in Wellington, New Zealand, in 1989 by Fraser McInnes. The origin of the flat white is under debate, with both Australia and New Zealand staking a claim. This drastically alters the traditional coffee-to-milk ratio because the extra milk dilutes the richness of the drink. The flat whites served in chain coffee shops are usually non-traditional as their sizes are often closer to 10 oz. The key to a successful flat white coffee lies in creating both quality microfoam and a well-balanced espresso shot.Ī flat white is traditionally only available in modest (5 to 6 oz) sizes, far smaller than standard lattes. When adequately prepared, the air bubbles should hardly be visible to the coffee consumer. Microfoam is steamed milk that has been lightly infused with air, which produces smooth, velvety milk with tiny air bubbles. A flat white is a coffee drink made with espresso, steamed milk, and microfoam.

What's in a flat white