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Permalink Reply by william ( Papa Smurf ) whitaker on March 23, 2011 at 8:19pm

Please help me out a bit. For the Flat White How are the steps I need to follow?

2 shots then, (steamed milk) and how much, then (2 small portions of micro-foam.

Thank you for your time,

Papasmurf

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Permalink Reply by Matthew on March 24, 2011 at 7:41am

So someone needs to post how exactly is the "Flatty" concocted. From what has been posted I assume its something like this:

Coffee: Double Standard Espresso, 2oz? or Ristretto?

Milk: 2% or Whole? Steamed and pour while using a spoon to hold back froth?

 

The way that Luce explaned it, sounds very very good.

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Permalink Reply by jonathan bonchak on March 24, 2011 at 8:22am

When we rolled out our "international drink menu" we trained our baristas to make flat whites by pulling 2 shots directly into 8oz cup. Steam enough milk for a 12oz capp w/ generous amount of foam. Immediately pour milk while cutting w/ a knife or spoon to hold back foam. Do not let sit, do not tap milk pitcher or swirl. Pour carefully and try not to break the crema.

 

Of course, we're americans so inevitably it won't be the "real thing" but we've some Australian customers who think we nail them and enjoy them.

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Permalink Reply by Matthew on March 24, 2011 at 10:19am

Sounds good.   Thats how I picture it in my mind.

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Permalink Reply by Casey Loseth on March 24, 2011 at 5:38pm

We had a few regulars at the shop that were from Australia and I would make them their flat whites. They told me they just wanted a latte, nothing different really. Except for one thing, I don't know if this is legit or not, But from what I understand what makes a flat white creamier, is the way you pour it. They told me how the were poured back in Australia, so I don't know if it's really how it happens. Anyways, they had me pull the shot, pour little of the milk in, give it a stir so everything is nice and mixed, then finish the actual pour with a nice little rosetta on top. That way they say you don't get the harsher in your face flavour of the first sip, Creamy and consistant.

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Permalink Reply by John Gibbons on April 9, 2011 at 10:55am

I just jumped on the flat white band wagon. YES! For my soon to be cart, I've been considering replacing the latte option with a flat white. This weekend, I've been in Dublin and spent the majority of my time at 3fe (colin harmon's place). My experience there was awesome, and they served an 8oz flat white. Yum. Perhaps it was 10, but whatever size, it was their biggest drink option. 

The flat white understanding I have is no foam, with an exception to a tiny skin layer. 

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Permalink Reply by Ross on April 9, 2011 at 12:06pm

I feel, being an Aussie barista myself, that any cafe doing a flat white, without actually having any Aussies or Kiwis on staff, is just a blatant attempt to cash in.

See charbux in the UK for what Im driving at.....

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Permalink Reply by alissa mendonça on April 10, 2011 at 8:15am

hmmmm, so with that logic a kyoto iced coffee must be served by someone from japan. or for that matter a cappuccino someone from italy. sure would make hiring interesting.

Ross said:

I feel, being an Aussie barista myself, that any cafe doing a flat white, without actually having any Aussies or Kiwis on staff, is just a blatant attempt to cash in.

See charbux in the UK for what Im driving at.....

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Permalink Reply by victoria fallon on April 11, 2011 at 6:30am

so how does a "flatty" differ from a latte? isn't it essentially the same drink?

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Permalink Reply by Lenny Exclamation Point on April 13, 2011 at 3:37am

Pssssh foam is where it's at.
But you will always have the nofo customers ( a lot of who got some poorly made bubblebath latte and don't want a repeat)
so I think it's viable for a menu board

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Permalink Reply by Brady on April 13, 2011 at 5:57am

If by "cash in" you mean sell something that someone else invented and that you feel your customer will pay you money for... I agree 100%.

 

Isn't that what every single for-profit cafe owner does every day? Come on.

 

Now that you've gotten that off your chest, how about contributing something useful to the discussion? As an Aussie barista, you ought to be qualified to clarify the misconceptions, share what you know about the drink, challenge the story about it being a Kiwi invention. Right?

 

Remember, many of us are here here to learn about the world's coffee drinks here, so that when our customers ask about them we can know what they are talking about and make it for them. "I don't know, I'm not an Aussie" is just poor customer service.

Ross said:

I feel, being an Aussie barista myself, that any cafe doing a flat white, without actually having any Aussies or Kiwis on staff, is just a blatant attempt to cash in.

See charbux in the UK for what Im driving at.....

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Permalink Reply by John Gibbons on April 13, 2011 at 1:55pm

Flatty as in flat white is a latte with no foam besides a small skin layer. Usually it's smaller, so it has a different flavor too. 

victoria fallon said:

so how does a "flatty" differ from a latte? isn't it essentially the same drink?

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