People who consider themselves avid coffee drinkers are very familiar with the controversy surrounding flat white and latte. Even though these drinks may sound identical, they are different in the way they are made, the components that make them up, and the consistencies of the body they possess. Suppose you wish to prepare these beverages at home. In that case, it gives you the steps to prepare each of them and the peculiarities that are qualified in general by the name cappuccino.
Flat White Recipe
Ingredients:
- 2 shots (60ml) of espresso
- 120ml of whole milk (or other milk of your choice such as oat, almond, or soy milk)
Instructions:
- Prepare the Espresso: First, boil two shots of espresso using an espresso machine, or if you have none, use the stovetop espresso maker. Initially, the espresso should be served in a really small cup or mug.
- Steam the Milk: In a stainless-steel pitcher, pour cold milk and, using the steam wand of the espresso machine, steam the milk. In order to produce microfoam, which is a velvety and creamy look without big bubbles, place the wand about half an inch in the milk. The ideal temperature of 140-150°F or 60-65°C is maintained constantly. The milk should be warm but not hot when you touch it whenever you prepare the mixture.
- Combine Espresso and Milk: Turn the cup slightly, and as the steamed milk is ready, pour it over the espresso in a slow, steady manner. Unlike the previous one, this microfoam should combine harmoniously with coffee and give a cup of quite creamy taste.
- Serve and Enjoy: A well-made flat white doesn't have a mass of foam on the top but a ‘skin’ of small bubbles and a strong coffee taste. Latte art is also an option for an added professional look to your cup of coffee.
Latte Recipe
Ingredients:
- 1 shot (30ml) of espresso
- 100g of full-fat dairy cheese or vegan cheese if you prefer not to have dairy, and 200ml of whole milk (or oat, almond, or soy milk)
- Optional: Flavored syrups (vanilla, caramel, hazelnut)
Instructions:
- Prepare the Espresso: Pull one shot of espresso using an espresso machine or make it on a stovetop espresso maker, if available. Place it in a larger cup or mug if you like it warm, and you can add any additions you prefer.
- Steam the Milk: Pour the milk into a stainless steel pitcher and then spin it with the help of the steam wand. To prepare a latte, one has to have steamed milk and a very small and thin layer of froth on the surface. Insert the steam wand deeper into the milk if you want to reduce the froth and increase the milk quantity. Warm the milk to about 60 to 65°C (140 to 150°F).
- Combine Espresso and Milk: When you pour the steamed milk over the espresso, do it circularly so that you cover the espresso, but leave the milk foam on top. If using flavoured syrups, do it before adding the milk to the espresso coffee beverages.
- Serve and Enjoy: In many ways, a flat white is less dense and has a smaller serving of milk than a latte. This is an option so that you can garnish your bread with a dusting of cinnamon or cocoa.
Flat White vs Latte: Key Differences in Recipes
Espresso Shots:
It then takes two shots of espresso and is quite stronger than traditional cappuccino. However, in Latte, only one shot is used, though you can take a double shot if you want something more powerful than usual.
Milk Texture:
Unlike the norm in most traditional coffee drinks like the cappuccino, the milk in a flat white is microfilmed and is presented without a frothy top. In a latte, the milk is foamed less, producing a lighter foam cap, so the end product is a milkier beverage.
Milk-to-Espresso Ratio:
Flat whites have a 1:2 espresso-to-milk ratio, making them petite and packing a punch. Lattes have a higher milk content, with a 1:3 or 1:4 concentration ratio to allow for a much richer drink.
Serving Size:
Flat whites are best accompanied by cups of sizes 5-6 ounces in order to retain their espresso-to-milk ratio. Lattes, which are larger 8-ounce or 12-ounce cups, give that milky rich taste.
Flat White and Latte – A Guide to Connoisseurs
Espresso Quality:
Coffee tastes best when brewed from freshly ground coffee beans; thus, the need to have this done frequently. Both takeaways can be enjoyed with a medium to dark roast.
Milk Temperature:
Do not allow the milk to rise to high temperatures, for it scorches, and its sweetness is minimized. Ideally, the temperature of your thermophone should fall between 60-65 °C (140-150 °F).
Microfoam Mastery:
For a flat white, it strives for silky micro-foam with no sign of large bubbles present in the coffee. This means that there is a need to measure the steaming of the milk with a lot of accuracy.
Latte Art:
Both can have pretty latte art designs, but more so with lattes because the surface area is greater, allowing for better designs.
Which One Should You Choose?
Flat White:
A great cup for someone who doesn’t mind robust coffee flavour without any creaminess. It is ideal if you desire a focused intensity of espresso that is well-married with milk.
Latte:
If you love a coffee drink that does not have an overpowering coffee taste, with milk taking the largest proportion, this is for you. The thick, rich taste complements flavoured syrups and, therefore, may be enjoyed at any time of day.
Conclusion
While the flat white and latte are different coffee creations, they both present some specific experience for the consumer. Fortunately, you can learn these recipes at home and prepare your beverage as you wish. Regardless of whether the chosen flavour is the Ozzier strength of a flat white or the velvetiness of a latte, it is guaranteed to fill any coffee hunger.
