FAQ

Not a lot. Twenty years ago people were drinking cappuccinos and flat whites until the latte became the new ‘in thing’. It was served in a glass with a small head of foam. Then ordering was based on personal preference: did you want your coffee in a cup or a glass?

But is there really a difference between lattes and flat whites? Maybe there is a little less foam on a flat white. Maybe. In a takeaway cup there is little, if any, difference. In cafés any difference will come from the respective volumes of the cup or glass: a latte glass is usually around 220ml while in many cafés a flat white is served in a slightly bigger or slightly smaller cup (between 170-240ml).

Some milks enhance the flavour of your coffee, others detract from it. For best results always try and use milk that contains around 3.5gm of fat per 100ml. Varieties of milk that claim the same great taste with less fat (often) have sugar added and sometimes even milk powder. Either way, both negatively affect the taste of your coffee. Good cafés consider their milk choice as important as their coffee.

Ideally the milk for your coffee should be steamed to 65-70 degrees – I know this sounds a little technical but there is a reason for it.When milk exceeds 70 degrees it rapidly begins to break down. If it gets hotter or is boiled it loses its texture and begins to sour. This affects the flavour of your coffee.It makes no difference at all if you take time to drink your coffee. The chemical change in the milk has still occurred and it will, even though cooled, have little texture and taste sour.

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