What are some common flat white mistakes?

One internet writer even went as far as to say that it 'must' be served over a 'single or double ristretto' which kind of surprised me. There were, of course, a couple sentences which started with statements such as, 'A true flat white ought to have...' There were also some claims that it 'should' be served in a 150ml-160ml cup. The fact that this coffee is an absolute staple on any Australian/New Zealand café menu, as well as one of the most ordered coffees in our part of the world, makes it surprising that it hasn't really taken off anywhere else. It started as a trend and doesn't fit perfectly into any box. However, it isn't all intangible and elusive; there are some 'realistic expectations' for customers when ordering a flat white. One titbit of info that was news to me was that a food historian gave Sydney coffee drinkers in the 1980's the credit for coming up with the term 'flat white.' He says it was as simple as the coffee being 'flat and white' in contrast to a 'long black' and a 'short black.' The neat thing about trends is that they are always changing — and I actually think we are on the cusp of another shift. The truth is that speciality coffee people start most of the café trends which have anything to do with amplifying and differentiating the coffee experience. In summary, you can expect a single/double shot ristretto/espresso base in a ceramic cup anywhere from 150ml-220ml, with a thin layer of foam and, potentially, a pretty piece of latte art on the top at a very reasonable 65 - 70 degrees Celsius. I do think this will change in the future. I predict that speciality cafés will slowly ditch the latte glass and replace it with a similar or slightly larger bowl, more like the American-style latte. Then they would become a stronger tasting drink. The style of shot, combined with the style of coffee and the style of roast, means there is potential for a wide range of results. Milk: We always say 'no foam' but it's actually better described as a thin layer of foam. Temperature: Same as for all your other coffees, the temperature should be 70 degrees Celsius max. I mean, I just don't understand the milk burning argument. I just get these vague memories of burnt milk and oatmeal as a kid and I can't relate to people wanting that flavour. I know it's a sore spot for some, but that's my two cents worth and I'm sticking to it. In summary, you can expect a single/double shot ristretto/espresso base in a ceramic cup anywhere from 150ml-220ml, with a thin layer of foam (if your barista is good) and, potentially, a pretty piece of latte art on the top at a very reasonable 65 - 70 degrees Celsius. Just enjoy it! This article was originally published on the Five Senses Coffee website: The Truth about the Flat White.

Milk too hot can result in a burnt taste, which is a common flat white mistake. Bubbly or dry foam is another mistake. Espresso tastes sour or bitter can also occur. Milk splitting or curdling is another issue. Latte art won’t form is also a common issue.