Interestingly, the concept of a flat white emerged not from Italy, but from a coffee shop in Sydney, Australia. History and origins of the flat white coffee I like to think of it as a serious latte-and the microfoam fills the taste buds with a sweet creaminess.
The flat white, while stronger than a latte, is certainly less bold in espresso flavor than the macchiato. On a spectrum with straight milk at one end and straight espresso at the other, if a flat white falls slightly toward the milk end then a macchiato would fall quite close to the espresso end.Īs such, it provides the robust flavor of espresso, softened just a little bit by velvety steamed milk. However, the ratio of espresso to milk gives the two a strong contrast. Without a doubt, if you enjoy coffee, either of these drinks will suit your fancy. In a glass, you’ll see a smooth light caramel blend of milk and espresso, without any real layers except for a shallow surface of milk foam that may or may not include a stylistic design. The flat white will present more like a cappuccino or latte. Nowadays however, a latte macchiato-the default of coffee shop chains-will begin with milk on the bottom. Typically, the layer of the espresso is at the bottom, followed by a dollop of foamed milk. These two coffee drinks are worlds apart in how they are presented, how they feel, and of course, how they taste.Ī traditional macchiato may come in a glass that reveals its layers. But choosing between a flat white and a macchiato is relatively easy, because they offer a prominent contrast. It can be difficult to choose between specialty coffee drinks where the ratio of espresso and milk varies. Dollop a teaspoon or two over the espresso, as desired.ĭepending on how mild you want your macchiato, you can add more steamed milk.Froth the milk until it is a sweet foamy consistency.Steam a couple ounces of milk until the optimal 150 F temperature.Brew 1-2 espresso shots and pour into a small glass.Macchiato means “stained” in Italian, which is what the milk does to your espresso.īaristas must steam milk, foam milk and layer with care. To make a classic macchiato also requires just two components: espresso and milk. The process of creating an espresso macchiato is quite literally a science. Serve in a small, tulip-shaped ceramic mug.įor best results, invest in a good espresso grinder and make sure to use cold, fresh milk.Pour the milk on the top of the shots so that it folds into the drink.
#CARAMEL MACCHIATO VS CAPPUCCINO HOW TO#
(We discuss how to create microfoam in our post about latte art. Steam whole milk until it’s 150 F and reaches a creamy, velvety consistency.
This is a shot of espresso pulled using half the usual amount of water, which results in a richer coffee flavour. A flat white coffee.Ī perfect flat white begins with a ristretto espresso shot. You can make a flat white at home if you have a milk frother or an espresso machine with a frothing wand. Not only are the methods of constructing these drinks different, but they also have their best time, place and person.
A macchiato is two parts espresso to one part milk. Essentially, a flat white is one part espresso to four parts milk, finished with a precise layer of microfoam.
When it comes to the flat white and the macchiato, each offers a unique experience. If I don’t go prepared, I’ll inevitably find myself internally weighing the pros and cons of a flat white vs. Some of my toughest decision-making moments have taken place waiting in line at a cafe. Which is better, a flat white or a macchiato?
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