Who invented the flat white?
More than 40 years ago, the Flat White began taking shape in the cafés of New Zealand and Australia. Until relatively recently, you would have been hard pressed to find one outside our corner of the world. Today, it is served everywhere from London to Los Angeles and has become a favourite among coffee lovers worldwide.
Ask where the Flat White came from and you're likely to start a lively debate.
One popular New Zealand story traces its origins to Wellington in 1989, when a cappuccino made with low-fat milk refused to froth properly. Rather than seeing it as a failure, the barista reportedly gave it a new name: the Flat White.
Others point to the early-to-mid 1980s, when cafés across New Zealand were refining a smoother, less frothy style of espresso-and-milk coffee. Across the Tasman, Australia has its own claim, with the term "Flat White" appearing on café menus during the same period.
The truth is that there is no single agreed origin story. What is clear is that both countries played an important role in developing the drink that would go on to win fans around the world.
A real Flat White
Smaller than a latte, a Flat White combines espresso and steamed milk, finished with a thin layer of silky microfoam. The result is a rich coffee flavour and smooth texture that has helped make it a staple in cafés far beyond its southern hemisphere roots.
Its popularity has grown steadily over the past decade. In 2015, Starbucks introduced the Flat White to its United States menu, helping introduce the drink to even more coffee drinkers.
Even Vogue has weighed in on the debate, noting that New Zealand's strong dairy industry and espresso-based coffee culture have helped shape the country's reputation for excellent coffee.
Whether it was first poured in New Zealand or Australia, one thing is certain: New Zealanders know how to make a great Flat White.
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