Who Invented Flat White Coffee?

It is customary to serve a flat white in a ceramic cup with an accompanying saucer. 

Rather than being frothed and foamy like for a latte, the milk is held back to approximately 20 mm of microfoam. The size of the foam layer varies depending on the region, with some preferring as little as 1mm for the foam layer. The crema is coaxed into the meniscus, resulting in a uniform dark brown color across the top of the beverage, which is essential to the flavor of the beverage.

It is beneficial to let the beverage stand before drinking it because the meniscus thickens and provides texture to each sip, resulting in distinct sip marks as the beverage is consumed, which enhances the overall experience.

It is essentially the opposite of a "dry cappuccino," which has dry frothy foam but no liquid milk, as described above. A flat white contains milk or microfoam, but there is no froth on top. The milk should be velvety rather than fluffy, and therefore stronger, necessitating the use of a shorter, ristretto espresso shot in order to avoid harsh flavors in the final product. This beverage is similar to the original Italian cappuccino, which is a single espresso shot served in a 5.3–5.6 imperial ounce cup with micro froth.

A true flat white should contain the same amount of extracted coffee as any other beverage, (generally 30 ml), but because it is served in a smaller vessel it has a stronger flavor, for example, a latte, which is typically served in a 225 ml vessel.

An additional distinction between a flat white and a latte is the consistency of the milk used in the beverage, in contrast, a latte has a creamy, velvety layer of milk on the surface of the beverage that varies in depth depending on where you purchase your coffee.

A flat white is distinguished by a thinner band of textured milk on the surface, which is ideally shinier.

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Questions not about coffee (but important to coffee)

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About US | OCM Profile

OCM (OnCoffeeMakers.com) was started in 2007 with the first webpage about coffee machines. And for a number of years, we focused on helping people find their desired coffee machine (we still are helping folks with that! So, if you are looking for coffee machines for office or restaurants - check out the link). 

In 2010, we started getting enquiries on restaurant marketing and we start to help food and beverage brands with their marketing. Below are campaigns and events that we have done over the years: 

OCM's campaigns: F&B Marketing Ideas by OCM 

OCM's Events: F&B Industry events by or with OCM

Check out this restaurant marketing guide to learn more about the many campaigns and companies we have worked with. 

Since then, we have also created many marketing workshops and classes for the F&B industry. Many of these modules are still running in tertiary institutions such as Temasek Polytechnic Skillsfuture Academy and also ITE College East COC classes, below are some snippets of our lectures and workshops: 

OCM’s F&B workshops: Food and Beverage Marketing Lectures | Workshops - click to watch classes on customer journey map, JTBD and more. 

So, if you are looking for industry practitioners to help you scale your coffee or F&B businesses, do drop us a message or book an appointment. Do also check out our various social media platforms on regular F&B and coffee market updates: 

For regular coffee (F&B) related videos: OCM Youtube

For Daily Coffee Inspiration (fun coffee content): OCM IG

For insights into the coffee (F&B) industry: OCM LinkedIN 

PS: For the coffee lovers, we continue to share coffee articles (and videos) and have also started a free coffee class section (with free online coffee training supported by coffee partners).

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