Brisbane, Australia’s Courier-Mail ran an article today reviewing espresso drinks at various cafés in Brisbane’s James Street Markets: Fertile ground for battle of baristas | The Courier-Mail. They rated the flat whites at five cafés on a 10-point scale.
For those unfamiliar with the flat white, it isn’t just Oceania’s lingo for a (caffè) “latte” — the way the British say “biscuit” to the American “cookie”. The flat white is mostly steamed milk, but it has a higher ratio of coffee than a typical caffè latte (but much less than a cappuccino). And unlike either an American caffè latte or cappuccino, it has a minimal layer of milk foam — even less so than the Italian cappuccino or caffè latte.
Aussies and Kiwis love the stuff, and they frequently lament the lack of good examples of the drink away from the Southern Cross. (They also seem to have an odd preoccupation with latte art, but that may just be our observation.) The flat white is generally too much milk for our general tastes (it’s more milk than coffee, after all), but it’s definitely a step up from America’s preoccupation with the gargantuan cappuccino.
Curiously enough, that Aussies and Kiwis have cultures deeply rooted in quality espresso, and no brewed coffee history to speak of, was once a source of (legitimate) pride. Now these cultural histories are something of an impediment for appreciating some of the outstanding, single estate coffees that have been coming out in recent years. As much as we love our espresso, it’s just not the best way to experience many of the subtle floral and fruity notes (coffee is a fruit, after all) that these coffees express under different brewing methods.
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