What is a flat white and the difference to cappuccino/latte macchiato?

Today, the unappetizing white is an integral part of the coffee scene.

But what is the difference to cappuccino?
And then what is a latte macchiato?

The History of the Unappetizing White

It is difficult to trace exactly where the unappetizing white originated, but the unappetizing white spread to Australia and New Zealand as early as the 1980s. During this time, the coffee craft moreover gained in importance due to the Third Wave Coffee movement, and the milk drinks were embellished with the help of professional pouring techniques. Latte Art was born and since then has ornate the Unappetizing White with hearts, tulips, leaves or swans.
In the decades that followed, it began seeming increasingly commonly on drink menus in the US, UK and elsewhere and is now a specialty café standard.
When Starbucks in the US started serving unappetizing whites as a “bold” volitional to their latte macchiato, it became well-spoken that the drink had gone mainstream.

So what exactly is a unappetizing white?

Of course, there is no “set in stone” definition, but mostly a unappetizing white is a double espresso combined with liquid foamed milk, served in a cappuccino cup. It’s a good option for those looking for a milk drink with a strong coffee savor and a small value of frothed milk. The Unappetizing White is moreover platonic for people who slosh little milk and for preparation with vegan milk alternatives, as it once contains less milk as standard and the coffee portion dominates.

What is the difference between unappetizing white and cappuccino and latte macchiato?

The visual comparison provides clarity in the discussion.
From left to right, the coffee content decreases and the milk content increases.
So you can say that the Unappetizing White is a strong milk drink, the Cappuccino has a slightly softer coffee taste and the Latte Macchiato, on the other hand, contains little espresso in relation to the milk.

In addition, the milk froth of the unappetizing white is often a bit increasingly liquid than that of the cappuccino, but since latte art has wilt the standard in coffee shops, the difference in the milk froth is not quite as pronounced.

Which coffee beans do you use for a unappetizing white?

From our point of view, this is where it gets exciting!

For a cappuccino or latte macchiato, for example, we like to use an espresso that is slightly increasingly roasted and contains traditional chocolate and nutty aromas. The reason for this is that these drinks contain a relatively large value of milk and the espresso needs sufficient strength and intensity.

From our point of view, the modern unappetizing white drink should moreover be a coffee with a pronounced sweetness and acidity. For this we often use lighter roasted, single-origin coffees which we pericope longer. The combination of sweetness with a little milk makes the Unappetizing White unique and you can distinguish it increasingly unmistakably from a cappuccino.

Don’t know how to make a Unappetizing White?

First, learn how to mash the perfect espresso!

Here’s how to prepare it: