Wet Cappuccino / Flat White
Recipe ↓
A wet cappuccino (Flat White) is a harmonious balance of espresso, steamed milk, and a light layer of milk foam. With a creamier texture than its traditional counterpart, it offers a smoother and more indulgent experience while retaining the essence of the classic cappuccino.
Equipment
- Espresso Machine
- Milk Steamer
Ingredients
- 1 shot Double Espresso 36g
- 3-4 oz Steam Milk
- 1 oz Foam Milk
Instructions
- Pull a double shot of espresso 36g
- Steam approximately 5-6 ounces of milk (~130-140°F)
- Pour the double espresso into a 6.7oz mug
- Pour 3-4 ounces of the steamed milk into the espresso
- Pour a thin layer of foam over the top approximately 1 ounce
Notes
History Of Wet Cappuccino
The Australian import. To understand this drink, you have to know a little about Australian coffee culture. Much of the Aussie cafe culture is the direct result of Italian immigrants. As such, an Australian cappuccino looks very traditional with lots of foam sitting on a carefully mixed bed of milk and espresso. But as coffee culture evolved, customers and baristas wanted to taste more of the espresso through less foam and milk. Instead of a small drink having a nice dome of foam, they wanted it to have a flat surface–hence, the flat white. In essence, it is a cappuccino sized latte, roughly 5-6 ounces. Practically speaking, there isn’t a huge difference between a flat white and a cortado. Some will argue that a flat white should be served hotter and with a little more foam than a cortado. Really, both are trying to do the same thing: balance the flavor of milk and espresso by using less milk than a standard latte. Tried this recipe?Let us know how it was!