The flat white is a Australian version of a white coffee is prepared by pouring steamed milk over an espresso, the term velvet micro-foam is bandied about freely instead of stiff froth. When I am out in a cafe, my choice is usually a flat white, while I normally drink a long black at home, I appreciate a barista produced flat white at a cafe.
It is often said, the espresso shot does the talking – not the milk. The coffee uses less milk, meaning less foam and hence a higher coffee ratio than a latte. A flat white is not a small latte served in a standard ceramic coffee cup; nor is it a cappuccino with less froth, the flat white requires free poured milk with no discernible layer existing between coffee and foam. Now I find out Starbucks is offering the flat white in their stores, it’s finding out McDonalds is offering roast lamb on their menu.
Observations in an undemocratic world 