How to make a Flat white
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- Опубліковано 22 жов 2022
- In-depth Flat White steaming - • Steaming for a Flat White
Extra Pointers
- The video uses a 14oz pitcher, 6oz cup, whole milk and a double shot espresso
- The steamed milk consistency should be minimally frothed to the point where the milk nearly screeches at you.
- Aim for as little microfoam as possible. Check this by using a spoon and pushing the microfoam back to see its height.
I want y’all to know I’m working a shift and someone ordered a flat white and I haven’t made one in a couple years and pulled this up and read the close captions while the guest was waiting for their coffee 😂
Your'e not alone just did that rn on my shift in café 😅😂
I did stuff like that too💀
I am totally saving it for such purpose
Nice move xD
If only i can get the steaming just right 😂
Practice makes perfect! Do many back to back steams with water, soap and ice to really get those reps in to lock the technique in!
@@brewinghabitshi sir where i can find the machine for the Beans
@@brewinghabitsmy problem is that the cup grts filled really fast
Don’t call my girlfriend that
You must be fun at parties
@@babyallien3558 He made a joke??
@@babyallien3558 his humour is too advanced for you buddy😂
@@babyallien3558 You must be fun at parties
@@gami3333 yeah you right
I really like that you gave the tip on how to aerate very little. That is something I had to learn with a lot of trial and error and I felt it was outside of the proper technique as I work at Starbucks. Very nice video
My toxic trait is thinking that I can pull that off easily
So flat whites have been bastardised over the years, after 20 years in the industry & trying variations from different countries I find the og flat white is from aus & nz where its 1/3 espresso (can be done with ristretto or lungo if preffered) & 2/3 milk (very little foam but it's not really its defining feature) so traditionally with a 2oz espresso (double shot) it would be served in a 6oz cup.
Australian coffee lover here confirming this is absolutely correct. Going to the UK and France recently showed me that other countries don’t really understand what a flat white is 😅
So basically no one really knows what a flat white is.
@@fennel4580 aw shucks your approval made me smile, the trick is to find the right baristas (they're easy to spot, tattoos & mental health issues are a dead giveaway)
Only tasted in NZ. Would be interesting trying overseas. Temperature is also key. There are very few good consistent baritas. My go to is a young Punjabi lady in a gas station. She consistently makes what I consider the perfect brew. Not too hot that the flavor of the coffee is just right. I get annoyed when the batista makes it under temperature. It's not just a beverage. It's an experience. I love when it can be easily sipped without getting burned and it takes at least half an hour before it's cool. I have my daily ritual of one before work and one after work. I'm a regular they start making it when I enter the store. Been 13 years now since I been a flat white drinker. Prefer takeaway cups over a cup.
@mojoejojo6675 I was so trying to be here for you, when you were talking about temp I was thinking maybe there might be something to this. But you had to go & ruin it with the comment about the paper cup🤮
Love a good Flat White.
Mee too
This was the easiest tutorial thus far! Thank you! I’m learning latte art and the pouring gets me every time! I’m opening a coffee shop this year, recipes are there, but I want beautiful art apart of the experience 😊
You make it look so easy
Requires a very specific milk as well. I find that anything other than a full cream milk just doesn’t produce the desired consistency.
Ordered breville barista express i hope i can make this thing this is the most beautiful cappucino
Not only the pattern drawing when you directly taste crema at top you can get very intense taste.😋
very nice
Good job
Amazing! I have absolutely no idea how to do things like this, but I love to see people doing them
Thanks for sharing :)
Thanks! I'm more than happy to share a baristas perspective and glad that it's being appreciated ✨✨
I'm glad you love them. You are way better than most of the people out there who called us a coffee snob or a weirdo. Have a nice day ahead 🫡.
Fantastic
I think flat white serve with double shot in 6oz If I m right ❤
Beautiful 👌💯
Yes!
I love caffee ☕💞
How much foam do you want in your coffee?
Lots = cappuccino
Little = flat white
Medium = caffe latte
Today i will try
Am learning 🙏🙏
who else doesnt drink coffee but is just binging random stuff?
Nice ❤
Beautful👏🏻👏🏻👏🏻
Bravo
good
Your latte art is so perfect but when I make latte art, it is very difficult because I am very beginner of making coffee in the cafe
It's all about practice and trying to replicate people you see online. Keep it up!
I wonder if I can still make the same beautiful art by pouring steamed milk through a china tea pot.
Wow really love to have your coffee. What kind of milk are you using?
It's 3.25% non-homogenized milk by Sheldon Creek. Probably the best whole milk I've had +____+ Sadly enough the cafe I work at is not accessible to the public so you won't be experiencing my coffee anytime soon :P
🐮
Super oldu
i like your cup :(
I have heard that a flat white is made with ristretto, isn't that right?
Starbucks employee here, we do it that way and we use an extra shot
And whole milk instead of the standard 2%
Never trust a sbux explanation (sorry bro but your training sucks) it can be done with a ristretto but it's more about the ration of coffee to milk, 1/3 of either risstretto, espresso or lungo 2/3 steamed milk. This is the traditional Australian method but variations usually follow this theme, you'd find most likely it's served in a 6oz cup as espresso usually yields 2oz but this all varies depending on the beans & brewing recipe
If im correct, by tradition your description sounds like a Piccolo Latte. Steamed milk with a ristretto shot(s). Flat white is made with a standard espresso shot (by preference) with steamed milk that has foam similar to a latte.
It's to have a flavor like a cappuccino but not so much foam
@@kitjoslin Ratio of Espresso to milk doesn’t make it a flat white in my book.
If you pull 2oz/60ml (which seems huge?!) shots and add 4oz of milk that’s just a small latte.
What makes a flat white special is that it tastes less watery. You achieve that by pulling the shot shorter while maintaining a similar extraction yield. This way you got the same amount of coffee flavor but less water, making the cup sweeter.
A definition of what a flat white is would have been great
Unfortunately in the coffee world no such definitions exist. No 2 flat whites will be the same depending on who it is in what cafe or country
I did something similar ✨
Beautiful art. My husband and I tried but we can't get this look 😔
You will bb
“Step 1: Have a $20,000 espresso machine”
Espresso is ridiculously expensive to get into but they make much cheaper machines that can do all of this
Actually a decent home machine is only $200 to $500. Breville have some good ones
@@bluforrestleaf Really now?
@@cyan_2169yes and Sunbeam just came out with a really great and BEAUTIFUL machine
@cyan_2169 Breville Barista Express machine, its actually real espresso but it's only for home use
coffee☕👏👏👏
I did something similar
dude, please tell me
where can I find that pitcher?
Hail to mike a fleet whoit
Gawd!! You make me want to buy and espresso machine and kick my keurig to the curb!
❤❤❤
looks like easy but it is not I will try soon ,🤙😊
Good luck during rush hour
The difference between latte and flat white
?!
Никакой. Но автор думает, что есть разница.
Latte typically has foam at the top. Stuff foam. Whereas a flat white has microfoam and tends to be more emulsified with the espresso. Least that's my understanding
latte usually has more milk than a flat white
Why would u say a flatwhite is harder to pour than a capuchino? Also why only half a centimeter.
I get that its 2 shots of espressos but i dont get why its changing the latte Art game so much
It's technically as little microfoam as possible and half a cm is just around amount for it to be classified as a Flat White. Once you have between 0.5-1cm microfoam, it's classification changes to a wet cappuccino.
When you add very little microfoam to the milk during the steaming process, the density of the milk doesn't change that much, making it hard to float any milk on top, which is what latte art is, milk that floats on top of the espresso and milk base. To pour art with a Flat White, you need to pour extremely slow and manage the little microfoam you have sparingly. This is why the iconic latte art on a for a FW is just a centered white dot as that's all one can muster with the little microfoam at hand!
Hopefully that helped, let me know if you need further clarification!
@@brewinghabits oh! Thank you! The confusion came bc i work in a Café (germany) and we differentiate flatwhite and capuchino not by the density of the milk but simply by the amount of shots.
Same cup size for both, just the flatwhite having a double shot and the capuchino a single one. Everything else is the same , including how much air u get in the milk... hence I was curious why u said one is harder.... when in reality ur defnition of a flatwhite is just something i havent heard of !
So many confusing definitions all over the world haha
@@jeykob100 totally agree, every Cafe kinda just does their own thing and make their own standard haha. Imo the best way to take a drink order is to describe the drink as you say the name "So a flat white in this cup with very little foam, right?", that usually removes any confusion if there were some!
How is this different from a latte?
Ristretto shots and whole milk. Regular lattes usually have regular espresso and 2%-skim milk.
Bolder flavor, like a cappuccino but less foam
Almost a texture preference
@@olegurrl in my mind this is more like a latte. Milk is usually the customers preference in my view and then it's about the volumes.
Is it possible to get a good enough espresso extraction from a Delonghi dedica
Double Ristretto?
What's the perfect time for steaming milk?
Wich is the better milk, 2.8% or 3.5% pls...?
Never knew bruno was a barista
🥰🥰
Is flat white and cappuccino done same way
What's the difference between a latte and flat white?
What the coffee...name..please...❤😮
What’s a cappuccino if that’s not one?
Рисунок не по центру, крема плохо развешаны, а в целом отлично 😊
It's capchino
I AM A GROWN UP ADULT!
I AM A GROWN UP ADULT!
I AM A GROWN UP ADULT!
Whats the espresso machine?
It's called Mirage made by Kees Van Der Westen. Great to look at, not super barista friendly thou (sharp edges, knob for steamwand, levers and buttons in weird places etc).
Wait is this not a latte? I dont know what makes thid a flat white and not a latte.
Can you tell me where you got this cup?
That looks like an Acme Co. cup, they are great!
Yuss as Grant said, they are Acme Co cups!
What differences between cappuccino and fkat white?
What is the difference with flat white and cafe latte?
It's two things, the microfoam amount and volume. Latte has more milk and more microfoam. Flat white has less milk and hardly any foam.
💛🙏😘😍😽
No one knows how to do 1cm of foam. It’s always the same milk texture unless someone wants a ”traditional” cappuchino with dry foam.
Not really helpful… how many grammes in and out? Cup size?
Grams of coffee is your preference.
Add air in milk. Huh
I thought the only difference between a Capp and a flat white is that a flat white gets a double ristretto shot and a Capp gets a regular shot pulled. No difference in the milk. Same temp and everything. Why does the internet show so many discrepancies hahaha
💭🌼🌹
I like my coffee like women....... . Flat White
🥱
This seems more like a latte to be... no?
Nothing about the art makes it a flat white. This video should have been titled "how to make foam art."
It’s milk, not mElk
8/10 times I order a latte I get a flat white 😡
NO NO NO A FLAT WHITE IS 99oz espresso with 17 SCOOPS OF FOAM on the side and you lick the foam after every sip. This explanation is wrong wrong wrong I know the right way.
Video send me
Обычный капучино
Flat whites don't take foam people will tell you to add half a centimetre to make an excuse to make the coffee look nice and professional.
When you pour a flat white you slowly pour on the side of the coffee shot to allow the Crema to rise up and allow the milk to stay at the bottom of the cream similar to a long black but with milk.
Who the hell told you this. Flat whites do have a micro foam, always have. All your technique will do is cause the drink to not be mixed and taste too strong on top. Defeats the entire purpose of drinking with milk.
@@shiki8353 I don't know how else to explain this to you but people who drink coffee and want the taste of coffee order flat whites or long blacks that's why only old people order them. The people who order lattes are mostly girls or people and they like to add syrups or special milks to change the flavour of coffee.
There is no point in addding foam to your flat white other than making it look nice and professional, I've had many people ask specifically no foam because they know a flat white takes no foam. Even in training they will tell you you can add foam to make it look nice if you want but thats not really a flat and they teach you to not break the crema as you pour the coffee. Because what the fuck is the point of 0.5 cm of foam it's so stupid like ordering a 3/4 full picolo it's already fucking small.
@@biggumsyeetus9690 you aren't supposed to break the crema in any drink. And yes some people will ask for a flat white no foam specifically because they know that it will regularly be made with foam. I don't care what your idealized version of a flat white is but I'm a new Zealand full time barista for many years and I can tell you that EVERY single flat white unless specified will be made with micro foam at any cafe across the country, and no, not only old people drink flat whites. People of all ages here drink them including me.
@@shiki8353 New Zealand that's explains it flat white originates from Australia where I work. Flat white takes no foam, MF I get people who come from overseas after holidays and say finally I can enjoy coffee again cause international coffee is always ass cheeks.
And how am I idealising a flat white with no foam if I'm removing qualities, don't give me the all people drink this BS every drink has a demographic in the morning when there is a larger demographic if older people you will serve a much higher quantity of either flat whites or cappuccinos if not long blacks with lattes being the least sold in the morning. Afternoons when younger and more diverse demographics come there is a huge drop on flat whites and larger increase in lattes and syrup demand, use your brain.
Or do you even look at the people who order certain drinks, you can even fucking tell the same thing through alcohol or any product it all has demographics.
This making how much hot....85.95
Здорова
kortado please
Da fuck was that tamp?
Not much different from a latte it seems.
هاذي لاتية 😤
wrong!!!!!!
bro flat white is double espresso, not single
у него 50/50 все ок)
@@gadkyiya ладнооо)
No, it is false
This is not flat white it's should be 3 shots and less foam it's look like double shot 1
Flat whites do not use three shots lol
Flat white is a double…
I once offered this drink to a beautiful lady while I was manning the cashier........but then she slapped me real hard
She was Caucasian and (for a lack of a better term) wasn't "blessed", but that was just coincidence
So a latte is 1cm foam and a flat white is 1/2cm of foam. Sounds like hipster baristas trying to make things more complicated than needed. Or Aussies being pretentious
It's totally cool if you don't want to use the the exact terminology and limit your coffee knowledge to what you know like "latte but less milk and foam", however without this type of classification you won't be able to get the drink you want when you order if you want something particular.
Comparing it to any other hobby/craft, would you for example go to a car show and define a car by it being a "a very fast/slow car" or actually mention its horsepower, motor, oil type and max speed to give the speed of the car proper context?
It might be nerdy or meticulous to go to this type of detail but it's not really "hipster" or pretentious to know what a drink should be and its correct name for when you order it.
Waste of time