Talk:Flat white
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Having looked at this page, and the pages it links to and google searches, a flat white is just a properly made latte in the US. Exact same thing. Take a look at David Shomers Cafe Vivace site, Coffeegeek.com, etc. —Preceding unsigned comment added by Charlesaf3 (talk • contribs) 18:28, 13 October 2007 (UTC)
This doesn't seem to differ all that much from what Americans call a caffè latte. Could it be that it's a case of two names for essentially the same object, such as raisins versus sultanas, and thus appropriate to be merged? — ArkansasTraveler 18:05, 27 January 2006 (UTC)
No, they taste and look different - but if the article is correct I'm not sure why they are. Latte is definitely milkier, maybe the flat white has water rather than milk? NZ tea drinker 19:56 30 Jan 2006
Flat white is "flat" (i.e. probably looking a little like tea) hence the name. Latte tends to have a little froth from the milk on top. It's distinct enough, and it's not found anywhere else in the world. One barista I spoke to said it's the ultimate type of coffee for baristas to brew - the "barista's coffee" - because it's much more about the brewing & appropriate mixing of milk than any other coffee -- Aussie coffee addict 03/06/2006
Wouldn't this more resemble a cappucino (which has similar proportions) rather than a latte? Is it prepared differently? — Nahum Reduta 00:36, 14 July 2006 (UTC)
A flat white should be made with a double shot over which is poured milk steamed to a thick velvety consistancy. Its a good deal stronger than a latte and its distinguishing feature is that it is not served with foam(hence the flat bit)- or with chocolate or cinnamon dusted over the top etc. A barista will often make a nice design on the top when pouring the milk, which is good indicator of the consistancy. Bollax 13:34, 16 August 2006 (UTC)
"I have been advised that a Flat White is essentially a Cappuccino without the froth on top. This may not be true today; it was put to me that this was the way it developed in Australia and New Zealand. It might be worth while finding out whether this story is true. John McDougall An Australian resident in Saudi Arabia, where I am forced to drink the products from Starbucks (with extra shots)" (Comment originally made in the article body by 86.51.5.84)
I saw a claim somewhere that the difference between a flat white and a cafe latte is that the former is made with the froth and milk stirred together before pouring. Can any barristas confirm this? -- pde 21:15, 25 November 2006 (UTC)
Frankly, this sounds like a properly made latte - what Bollax is referring to above. In order to make the design, you have to make good microfoam, which requires some artistry
To clear some things up, Latte's have the foam mixed in with the milk but no barista uses a spoon so I wouldn't say stirred. The bubbles (which should be very very small) will create an emulsion with the milk when frothed and should remain suspended for some time. I believe that the difference between a Cafe Latte and a Flat white is the strength (flat white has more espresso/milk), the size of the cup and finally a flat white has less foam. Although these differences seem insignificant in description the resulting drink is quite distinguishable to a trained palate. Harris77 (talk) 02:04, 10 January 2008 (UTC)
Have undone mention that Flat White has more foam than a latte as this really doesn't seem correct (thus the whole "flat" thing).118.90.8.0 (talk) 09:38, 17 March 2008 (UTC)
