Without swirling and tapping there would still be some microfoam, but you’d never know it in the cup because it would be lost in the liquid and/or the froth. The important process of “stretching” the milk by frothing, folding, and swirling it is done to maximize the amount of velvet microfoam by blending the large bubbles and the liquid milk. When milk is frothed with a steam wand there are three layers that form:ġ) The heated liquid milk at the bottom of the pitcherĢ) The velvet microfoam in the middle of the pitcher (these are very small bubbles)ģ) The stiff froth (these are larger bubbles)
Most people forget how important good milk is to a good coffee. So if every flat white has espresso, then what makes a flat white different to a latte is the way the milk is prepared and poured. But that still doesn’t mean that a flat white is just a small latte. In most cafés, a flat white is smaller than a latte.
Starbucks describes their flat white as "Bold ristretto shots of espresso get the perfect amount of steamed whole milk to create a not too strong, not too creamy, just right flavor."
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