Are you wondering what the difference is between Flat Whites and Lattes?
Perhaps you want to know precisely what makes Flat White different from a Latte?
You’re not the only one; most people can’t tell a difference between Flat White a Latte.
Hence, the Flat White vs. Latte debate has been brewing for quite a while.
When you go to the UK or the USA, you’ll likely find patrons debating with high-end baristas about which one is better between Flat White and Latte.
What confuses most people most is that Flat White and Latte are served in identical cups, but they are different.
It doesn’t make sense. Doesn’t it?
But keep reading and find out how the two differ:
Flat whites
Most people would go for a Flat White as an alternative to a Cappuccino.
And if you ask anyone who has tasted a Flat White before, they will attest: it is one of the delectable beverages you can find.
Some people think that size is the only differentiating factor between a Flat White and a Latte; nothing could be further than the truth.
It’s just that most cafés that serve Flat White tend to serve it in a smaller cup, but that doesn’t mean you can’t find a bigger Flat White.
The origins of Flat White.
The history behind Flat White is fascinating.
Initially, in New Zealand and Australia, it has been around for over forty years.
A wave of Italian immigrants following World War II brought it with them to those countries.
Since its origin in the early 80s, the Flat White has become a staple and a favorite among coffee lovers. You can find it in the US, UK, Europe, and many other countries.
What makes Flat White unique?
A determining factor between Flat White and Lattes is the amount of milk used in each.
While most baristas serve Latte with steamed milk and a bit of frothing milk on top, a Flat White has only a thin layer of steamed milk.
How do you make a Flat White?
- You start by preparing two ristretto shots and use a finer than the usual grind of espresso.
- Punch the ground into the portafilter with excessive pressure.
- Then throw in two ristretto shots to the serving cup.
- Steam milk and make sure that it is between 135 and 145 degrees. It will produce a thin foam that you’ll add to your coffee.
- Pour milk into a container, and make it as light as possible.
- When you serve your Flat White, ensure that the milk is a few inches above the cup, preferably just into the center.
Latte
The name Latte comes to mind when people think about classic coffee.
It is thick and rich with a creamy layer that makes it tasty.
Its ability to be customized makes it a hit with baristas and patrons.
A Latte uses two primary ingredients to stand out: steamed milk and espresso.
Baristas combine ⅓ of espresso, ⅔ milk, and frothing milk.
They use this winning ratio to serve patrons based on the size of the coffee they order.
Besides, baristas can also add vanilla, syrups, coconut, soy, and more.
So if you’re looking for the kind of coffee that is not super strong, you can count on Latte.
The origins of Latte.
Latte has been around for decades.
Although its name is Italian it is actually an American invention.
It was invented in 1950 by Italian barista, Lino Meiorin in Berkeley, California.
Today many patrons prefer it because let’s face it, nothing allows Baristas to showcase their artistic prowess as Latte does.
Which is better? Flat White or Latte?
If distinct flavors mean a lot to you, you should go for Flat White.
Flat White uses less milk but still tastes good.
But that doesn’t mean it tastes better than Latte. While Latte is not strong in caffeine, it still tastes good.