Coromandel Life Magazine 2018 Winter

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Flat white still reigns as the Kiwi favourite
according to the majority of NZ baristas who
say it accounts over half the drinks ordered in
our cafés. Colenso Café concurs.
While the name ‘flat white’ cannot match the
sexy cappuccino, one sip on the lips and its
texture evokes a divine coffee connoisseur
experience. It is said the concept of a flat
white had originally been created for a
stronger espresso with less milk.
But what makes a really great flat white?
Some of our best coffees are made on the
Coromandel, and we asked Mark Tugendhaft
from Coffee LaLa, our popular Coromandel
roaster, for the secret. And here it is.
“Start with a clean machine, a warmed cup,
and a double shot of expertly roasted coffee,
like LaLa, of course,” he chuckled. “Then it’s
all about getting the texture of the milk perfect
– not foamy like a cappuccino and not too thin.
It should be smooth and pour like white paint
rather than foam. That’s what gives it the ‘flat’
look. Other tips? He adds, “Milk not too hot, cup
not too big.”
Fl
Whi
Kiwis love their coffee and...
THE FLATWHITE still reigns as ‘king’
eVOLUTION
OF a
FLATWHITE
at colenso cafe
DOUBLE
ESPRESSO
First pour
of hot
creamy
milk
FINAL
POUR
POUR-FECT
FLATWHITE
So what makes a flat white different from other
popular milk-based drinks such as cappuccino
and latte? Besides what Mark has explained,
the obvious difference is the ratio of espresso
to milk, with the cappuccino having heated
milk poured from the jug to just below the rim
of the cup then a pile of frothy foam, often
topped with a shake of cinnamon or chocolate.
The latte is larger, with a ratio of approximately
one-to-five espresso-to-milk, and a little foam.
The flat white will be a ratio of one-to-three
espresso-to-milk. But it is that silky velvety
textured milk integrated throughout that makes
it such a delight to drink. Smooth, but with the
big bang of a double espresso hit.
And let’s not forget the process of getting
that milk just right. The swooshy hiss-slurps
and tap tap tap of the long stirring spoon to
the sides of the metal milk jug is the standard
music of an espresso barista. The spoon holds
back that top layer of foamy milk to ensure the
perfect pour, and skilled baristas often create a
design on top.
A flat white is usually served in a small ceramic
cup, whereas a latte may be served in a glass
or bowl, with a single espresso shot (about
30ml), milk and a little foam. A latte may also
be topped with fancy art work.
Why the term ‘flat’? This often describes
a soda that lost its fizz and doesn’t have
bubbles. Likewise, the flat white surface
appears more like a matte finish, unlike the
glossy bubbles of cappuccino.
It is nearly 40 years since the first flat white
was served and rapidly became part of our
café culture. Now though, baristas have
to be schooled up because every possible
permutation is requested on a daily basis, from
trim to soy to goat’s milk flatties, made extra
hot, single shot flats to decaf...You name it,
somebody’s drinkin’ it!
Is the cherished flat white in danger of
disappearing down the sink? Nah! Flat whites
still reign supreme, and long live the ‘king’!
Let’s all drink to that.
Coffee LaLa’s Mark Tugendhaft just
‘pulled’ a sample of one of his new
blends and is giving it a taste. “Wow!”
he beamed, “This is pretty good,
seriously!”
Get to know Mark in this charming video
by James Muir titled “LALA de DA”. See
share&1 and their website or facebook,
.
Still #1 Choice
‘Artistry in a cup’ from Colenso
Country Café in Whenuakite
Thanks to owner Judy Inglis for
sharing photos of their flat white
process so we might also provide a
visual story for our readers.
54 COROMANDEL LIFE 2018 WINTER/EARLY SPRING