Flat White

Australia / New Zealand — 1980s (both countries claim it)

A double ristretto with steamed milk and a very thin layer of microfoam — no dry foam, no froth. The key difference from a latte: it's smaller (150–180ml), stronger (higher coffee-to-milk ratio), and the milk is stretched less. Australia and New Zealand have been fighting over who invented it since the 1980s. Neither will back down.

How to make it

1. 1

   Pull a double ristretto (shorter, more concentrated than standard espresso).

2. 2

   Steam milk to 60°C with very fine, tight microfoam — almost no visible bubbles.

3. 3

   The milk should be glossy and "wet" looking, not frothy.

4. 4

   Pour into a 150–180ml cup, integrating the milk with the crema. The surface should be flat (hence the name) with a thin latte art pattern.