– You enjoy strong coffee, you like the milk component, but you don’t like your milk to be dense or too rich: Flat White – You enjoy a denser, super milky drink with less strength in coffee Cappuccino’s Here’s a quick way to see which of the three you might like best! – Flat white – purely textured (micro-foam) milk, topped up with a larger coffee component. Latte – more milk component, higher coffee component, topped with frothĬappuccino – equal parts milk, froth and coffee component This does lend to the taste difference, but knowledge is power!īack to our Latte: In short, a Caffe Latte comprises of A Café Au Lait is also the same type of milk component, but instead of Espresso, the coffee component is normally filter coffee. A Caffe Latte is a milk component, usually froth, with a shot of Espresso. There is a difference between a Caffe Latte (or Latte, as we call it) and a Café Au Lait. What Is In A Latte?īefore I explain what a Latte comprises of – I want to clarify something quickly: Also important to note is that the milk is “folded”- a process which allows for greater aeration in the milk and ensuring no air is lost during the preparation process. The name lends a bit more of an explanation to this drink – it’s flat (i.e.- not very dense or rich in terms of foam) and has a stronger coffee component. See, the only rule you really need to follow in a Flat White is to use a majority of micro-foam as your milk base, and add either one or two shots of coffee component – usually Espresso. It’s almost impossible to clearly outline the components of a Flat White – because it is open to adaptation and interpretation. Flat whites are a relatively new addition to the milk-based coffee family it’s notoriety began all the way in Australia, and bigger automatic coffee machine brands have gone so far as to incorporate new technology into their machines to allow them to differentiate between – and produce – both Cappuccino’s and Flat Whites.įlat White’s are a much less dense version of the cappuccino, and make use of micro-foam as opposed to milk froth.
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