You can use whatever milk you prefer, from whole to almond milk. The strong coffee flavor will harmonize with the subtle sweetness of the milk to create a mellow, flavorful coffee experience.Īlways use filtered water to pull the best espresso shots without any off-flavors. We’ll be using concentrated ristretto shots over standard ones so that the flavor will be more robust. Since the ratio of espresso-to-milk for a flat white is 1:2, you can get away with vibrant, roasted beans. (Optional) Sweeteners, Syrups, or Flavoringsĭark, Italian roast coffee beans are best for an Iced Flat White drinks.At its core, it’s nothing but espresso and a thin layer of steamed milk. An Iced Flat White is one of the most simple craft coffees you can make.You can sip one as-is or add your favorite syrups and flavors. But if you don’t have a steamer at home, there are plenty of other methods to achieve a delicious Iced Flat White. The most important part of a flat white is the microfoam.However, no one will judge you for using regular cold milk if you’re in a hurry! Why You’ll Love ItĪn Iced Flat White already bends the rules a bit, so you can feel free to break away from coffee snobbery and enjoy your espresso however you’d like. The milk can be steamed and then chilled when making an Iced Flat White. This emphasizes the microfoam’s polished, flat complexion on the coffee. The steamed milk creates surface tension and allows a meniscus to form. The name comes from the flat, smooth appearance the drink has once it’s been topped with the microfoam. In other countries, it’s made with a double shot of espresso, but in the US, we use ristretto shots. There’s less foam than in a latte, and the texture is more velvety than frothy. The only difference is the cold version is served over ice.Ī standard Flat White is a small, hot espresso drink with a minimal layer of silky, steamed microfoam. An Iced Flat White is derived from the hot version of the same espresso drink.
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