“That means that a Kiwi Flat White will have a substantially more intense, robust, caffeinated flavour.” A classic espresso shot is pulled for a few seconds longer than a ristretto, resulting in 50 percent more volume. Second (and this gets a little technical), Kiwis typically use espresso shots in their drinks (such as Flat Whites), but Aussies typically use ristretto shots. “First, New Zealand prides itself on having a superior dairy industry. The milk is steamed, not frothed, to leave a smooth and velvety crema on top.Įven Vogue has weighed in on the debate, pointing out why New Zealand has the advantage when it comes to making a great coffee. Smaller than a latte, the Flat White consists of one-third espresso, two-thirds milk. The Aussies also lay claim to the now-famous Flat White (a familiar scenario with the Aussies also claiming other New Zealand classics such as the ‘Pavlova’). However, the coffee choice of hipsters worldwide is the subject of an unsettled debate down under. Now it can be found anywhere from Britain to Japan and even the United States, with Starbucks including it on their menu. With typical Kiwi positivity, he named the failed cappuccino Flat White, and the term stuck. Some say the Flat White originated in Wellington in 1989 when a despondent barista named Fraser McInnes made a cappuccino with low-fat milk that refused to froth.
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