How the ‘flat white’ is knocking the froth off our cappuccinos
It is stronger than a latte, less frothy than a cappuccino and the new big thing for London's coffee drinkers.
The flat white — a "flattie" to aficionados — signalled its arrival on the high street when national chain Costa said the launch of its new format was behind a big surge in sales.
Demand for the flat white, which only arrived here from Australia and New Zealand about five years ago, has grown so fast that it has already supplanted the cappuccino in London's independent coffee bars.
Whitbread, the hotels, restaurants and coffee chain giant, told the City that Costa has been the fastest growing part of its empire in recent weeks, in part thanks to January's launch of the flat white. Starbucks launched its own flattie in December.
Richard Rees, owner of the Nude Espresso coffee shop in Spitalfields, said that the secret of the flat white lay in the quality of the beans used for the double-shot espresso base and the "texturing" of the milk.
He said: "When you heat the milk you get different layers in the jug. Further down you get the most silky, textured milk. You use that, not the frothy milk on top. The coffee has a stronger taste because you just use the first half of the shot Probably about a third of the coffees we sell now are flat whites."
The connoisseur's coffee?
Paula Renedo, 28, an electrical engineer of Islington, says: "I haven't tried the flat white and haven't been tempted before — I prefer a latte. I don't like strong coffee so I don't think I would like it"
James Flynn, 22, an estate agent of Basingstoke, says: "It's quite nice. But the mocha is my favourite because it is sweet and chocolatey. The heart on the top probably makes the flat white popular and the name sounds trendy."
William Willis, 27, engineer of Maida Vale, says: "I've had quite a few flat whites — I am from New Zealand and they are very popular over there. I find lattes too milky, so the flat white is perfect. It is less milky but still creamy."
