The Exquisite Tastiness of a Flat White
This whole post came off of Twitter. Sometimes, that happens, my friends and sometime readers. But, a flat white is too tasty a concoction to be ignored by a wanna-be blogger.
Because I actually read things posted by my Twitter-verse peeps, I noticed that one of my friends, @thebrandbuilder, is apparently in Australia as I type. So, this post is dedicated to having everyone drink the kool-aid that is a flat white, in honor of his visit to the AU.
A little over six years ago, I went to Australia on my honeymoon. It was not a pretty journey, people. Two days of travel, on the heels of being married by Mayor Joe, likely had my poor husband wondering WHAT exactly he had vowed his life (or whatever portion thereof) away to. Scary wife with no sleep equalled just plain freaking frightening as we landed in Sydney to begin the journey that is the rest of our lives together.
No matter. He disappeared to get cash from the money machine (or whatever it’s called there), and I stared off into space like a sleep deprived lunatic. After a few minutes, he reappeared with – get this – a Krispy Kreme doughnut and a Starbucks coffee. I fly for two days for such delicacies, I’m thinking as I inhale all of it at once.
We take a cab to our hotel, on the Circular Quay overlooking the Harbour Bridge. Because it is 9:30am, I would be ridiculous to go to bed (though I desperately want to), so we leave our luggage and try to find a coffee, something that will let us know that we are on the other side of the earth from where we began.
We wander into some random coffee making establishment, and I spy something on the board called a flat white. I don’t care what it is. I just order it. I’ve never heard of it, and if I cilantro it, I can just learn my lesson and try something else next time.
Only, the flat white is amazing. It is exquisite. Utterly delightful. I have them almost every day for fifteen days, sometimes more than once per day in my caffeine inhaling “I may never have this again” frenzy.
I return home, and people look at me like I am insane when I order a flat white. They actually shove my “latte” to me across the coffee bar as if I’m some sort of coffee pervert who needs to get a life.
I still cannot get a decent flat white in the United States, though I keep trying. And, offending people. Regularly.
Luckily, flat whites are all the rage in London, where I went for Rotary Friendship Exchange. That means by sometime in 2011 or 2012, they will be the “brand new thang coffee drink” in the United States. Maybe, finally, over seven years later, I can enjoy a flat white on my home soil without any ugly looks from the snotty barista.
One can only hope……….
Here in the K household, my European born husband is an artiste with stovetop, make your hair stand straight up coffee. This is a weekend treat since I would not want to inflict my caffeine high on any clients.
Melissa, I can only drink espresso drinks now because of my husband’s habit that he acquired when he lived in Europe. It is really a sickness, but in the best way possible, isn’t it?
silly me, I’m thinking you had a bad wine last night. Maybe when the RI Convention is in Sydney in 3 or 4 years, we’ll get to try one. cheers.
By then, we’ll hopefully have them here. I keep trying.
Mmmm….coffee!
I need some right now.
What is in it? I only drink espresso (hot or cold) and I am curious as to how to make a flat white. We went to a coffee and dessert expo in Vegas a few years back and were buzzing for weeks from all the great coffees, teas and sweets.
I am very curious as to what it is!
Ginger, the detailed discussion of a flat white is on the first link to flat white in the post. I didn’t reproduce a recipe in the post, though I probably should’ve. However, as you will see in the Wiki discussion, a lot of contention exists about just what a flat white is and the exact way to make one. It really is a good read. Let me know if I need to direct you to the link.
Want. This. Now.
Let me know if you make one successfully. I try at home, but I’m the world’s worst barista.
By the way, I’m going to T W Graham & Co next week to have lunch with a client. So, thank you for that post about the place.
I’m not the greatest barista, either, but I’ll certainly give it a shot.
And you’re welcome for the post! It’s a pretty rustic place, but that’s just how I like ‘em.
My husband and I were talking about trying to teach Hope + Union to make one. I think they will at least try. If they will do it, I’ll let you know.
I, like Lou Mello, immediately thought of a bad white wine. Whatever is in this “flat white” must really be good. (It’s so fun to travel and enjoy new things, but super frustrating to be unable to find them here, isn’t it?) Saw your comment about going to T.W. Grahams in McClellanville. We eat there a lot since we’re up there so frequently. Food is usually wonderful – hope you enjoy it.
I guess the best way I can personally describe a flat white (there is a very detailed link to lengthy discussion in the blog) is that it is a strong latte without much foam on top. It is not milky like the latte. It has more of the espresso punch.
I’ve been trying for about 10 years to master the steamed milk on the stovetop so I can make a good cappuccino or latte. We have the Italian stovetop steamer. Would MTM provide tutorials? I make my espresso with my 12 cup stovetop pot. True Italian! Years ago, I used to pour up all (12 espresso sized) cups as 2 mugs. I’d fly on that. I backed off and now make drip coffee-1 mug = enough French Roast for 4 regular cups. I like my coffee strong!
MTM has never really mastered the stove top steamer. We have an espresso machine at home with a froth thing on the side. It would be cool as a D4D component to figure out how to make this at home really well.
Your comment reminds me of my best friend growing up. She would pour an entire pot of coffee into a Hardee’s big plastic cup and sip on it all day long. I thought that was just nasty, and I really never drank coffee until I met MTM. THAT is another story that I’ll have to tell you some time.