Is the flat white the cappuccino killer?
The cappuccino is arguably the most iconic espresso-based beverage there is. Made with a shot of espresso, a smattering of hot milk and topped off with a dose of milk foam, the drink has become a much-loved staple of the coffee industry.
But could its time be running out?
Starbucks has taken the drink of its standard menu boards in some of the big American cities. Customers to some of their Seattle, New York and San Francisco stores noted that the cappuccino was no longer present, almost three decades since it was introduced to the chain’s repertoire.
The drink was brought over to America thanks, in part, to the personal wishes of Starbucks’ founder Howard Schultz.
It has been rumoured that the introduction of the Antipodean favourite, the Flat White, is to blame for the cappuccino’s demise. With its more noticeable espresso to milk ratio and flavour profile, the Flat White has quickly become a firm favourite of third wave and artisan coffee shops.
If the cappuccino was the drink of baby-boomers and Generation X, then we can safely say that the Flat White is the millennials coffee drink of choice.
However, when contacted by news publications and animated journalists, the company refused to comment on this speculation instead saying that their menus differ around the world based on what each individual store wants to offer at a specific time.
But if you want to add the flat white to your menu, here are some tips about the drink as related to us by our chief barista:
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“The fact that this drink has become so popular in recent years shouldn’t really be a surprise to anybody. Since its creation in the 1980s it has become a real favourite for those working in the coffee scene down in Australia and New Zealand and has since spread around the world. The reason for this is twofold: On one hand there’s a lot less milk in a flat white compared to a cappuccino or a latte, something which allows the drinker to really explore the characteristics of the coffee. Especially with lattes, those notes can get drowned out in a sea of milk. Secondly, despite some people pitching it as small latte with less milk and more coffee, the flat white is a fundamentally different and unique creation: It’s served at a cooler temperature and it’s noticeably smaller. You could say that’s immediately more quaffable than a latte or cappuccino! The key to it is ensuring that baristas stretch the milk and not go overboard with the foam. Heat the milk to around 60°C. If done probably, the amount of milk used won’t double in your milk jug. Break any large bubbles and then gently pour the milk through the double espresso. The result should be an even espresso-based drink with a rich and velvety texture, one where the coffee’s flavour dominates.” |
Photo: Katherine Lim (Creative Commons)