If you know your lattes from your cappuccinos, then you might have already branched out and tried the trendy new coffee in town – the flat white. This new kid on the block originates from Australia and New Zealand but has recently experienced a massive rise in popularity on this side of the world. It’s almost like a smoother, less-frothy cappuccino, and can be identified by the distinctive leaf pattern that the clever baristas manage to create on top (trust us, it’s hard!).
We popped down to the shiny new Costa Training Academy in Edinburgh where they taught us the 5 steps to flat white heaven…
Start with a single espresso with a rich, creamy crema.- Pour some cold milk into a jug.
- Gently tease the milk with the steam-wand on your coffee machine, using a combination of high, low and circular movements to create ‘microfoam’. Heat to 120 degrees Fahrenheit.
- The milk should be glossy and slightly thicker (like smooth, melting ice-cream), but shouldn’t contain bubbles.
- Gently pour the milk into the cup from a height, and then lower the jug while shaking your wrist softly from side-to-side to create the leaf pattern. Feel slightly smug at your handiwork, then enjoy!
The Costa Training Academy on Hanover Street is the first of its kind in Scotland and expected to train about six-hundred baristas each year. The state-of-the-art facility will be open from Friday 28 May.
