Coffee is one of the most popular drinks in the world.Perhaps, in terms of the number of fans with him, only tea can compare. The history of dating people with Arabica and Robusta grains is more than a thousand years old, and it is quite natural that hundreds of different ways of making coffee have been invented for such a long time.
Today to the classic and most famous recipesinclude espresso, cappuccino and latte. However, lovers of drinking coffee with milk probably know a variety called "flat white". So they call it similar to the traditional, but in its own way the original recipe. Coffee flat white, also known as "Australian", to taste is a cross between espresso and cappuccino.
Invented this recipe was relatively recently, in80-ies of the XX century. The authorship of coffee flat white is often attributed to the barista from New Zealand, Derek Townsend. It was he who came up with a version in which, thanks to the addition of foamed milk, the bitterness of espresso does not disappear completely, but becomes much softer. However, the drink still gets stronger than the classic cappuccino.
The Australian recipe is the result of a longand careful selection of the ideal ratio of espresso and milk. Perhaps that is why flat white immediately fell in love with coffee lovers and soon gained popularity in the author's homeland, and then all over the world. Today, a drink prepared with this recipe is present in the menu of many establishments.
As for the name, it is most oftendue to cooking technology. Milk, whipped in an elastic foam, forms a flat surface, so the recipe and became known as "flat white", i.e. "flat white".
Great value for taste characteristicsThe drink has the quality of the grains from which the flat white (coffee) is made. The composition of the mixture should ideally contain several varieties of arabica. It is this kind that combines a rich aroma and mild flavor, while the robusta grains are more bitter and sourish. It is desirable that the mixture has an average degree of roasting and fine grinding.
Coffee houses often experiment with a recipe,increasing either the content of espresso, or the amount of milk. But there is also the most popular ratio of ingredients. Flat white - coffee, which is most often prepared on the basis of one portion of doppio (double espresso with a standard volume of 60 ml) and 120 ml of foamed milk.
It may seem that flat white is not muchdiffers from well-known to all known cappuccino and latte. Moreover, the latter is often served in institutions under the guise of "Australian" coffee. These drinks are really similar, mainly due to the presence of milk foam in the recipe, but the latte has a smaller strength. In addition, their appearance and mode of delivery differ.
Flat white - coffee, which is traditionally prepared inthick-walled porcelain cup. This does not confuse it with the latte, which is usually served in a glass glass "Airish". Also, flat white is distinguished by the presence of snow-white foam, whereas in the same cappuccino the surface is most often light brown in color. There is another characteristic feature - the volume of whipped milk. The foam layer in the coffee flat white is much thinner than in the latte, its height is not more than a centimeter.
Опытные бариста охотно делятся секретами perfect flat white (coffee). The recipe for its preparation is quite simple. The main thing is the excellent quality of the ingredients used, their correct correlation and observance of several subtleties in the process.
First of all, attention should be paid toproperties of milk foam. It should be sufficiently dense, finely porous, elastic, with a smooth and glossy surface. To get a foam with this consistency, it is recommended to beat the milk at a temperature of 65-70 ° C, but do not boil it. This is a very important condition, since in order to ensure that the taste of the drink is fully disclosed, it should not be too hot when served.
The quality of the resulting coffee is excellentprofessional skills of a barista. It takes considerable experience to get a perfectly dense and velvety foam, and before serving, decorate it with a skillful latte-art.
Enjoy a perfectly balanced tasteyou can drink in any good coffee house. However, in the presence of special techniques at home, this recipe can be mastered on its own. For the preparation of flat white you will need:
The basis of the drink can be made not only inspecial machine, but also in the coffee machine with the "espresso" mode. For one serving of flat white, you will need 2 tablespoons of the mixture. After the doppio is ready, it needs to be poured into a thick-walled porcelain mug.
Then you need 120 ml of milk, heatedto about 70 ° C. It must be whipped so that thick foam is formed from half the volume. Then milk should be carefully combined with doppio. Flat white coffee is ready.
Experienced barista often advise their clients.try this recipe. This is because it allows better than others to appreciate the rich aroma of freshly roasted arabica combined with delicate milk froth. Flat White is sure to appeal to those who prefer strong enough coffee, because it is the pronounced bitterness of espresso, only slightly tinted with a creamy taste, is the main feature of this drink.
