Upon arrival in New Zealand, my first order of business was to rid myself of my caffeine addiction. My reasons for doing so were simple: 1) at an average price of $4.50, it was no longer a habit I could afford and, 2) after 2+ years living in Italy, I had simply become a snob and assumed (rightly so) that Kiwi Coffee couldn’t meet my unreasonably high expectations.
Note to readers: if you are interested in decreasing your caffeine consumption, and you’re used to 5+ shots of espresso per day, I do not recommend quitting cold turkey unless you are prepared to be a complete monster. Consider giving those you love advanced notice of your intent to quit, and it might be wise call in sick for a few days. Actually, don’t plan on leaving the house at all. You’re in no shape to be seen by the public.
Anyway, after a week of constant headaches, unbearable mornings, ridiculous irritability and the incredible desire for naptime, I could finally say I was no longer an addict!! But every so often when I have a rough morning, I do splurge.
It was on the first morning splurge that I encountered a new menu item, and it took a while to understand exactly what it is: the flat white.
Found on every menu of every café or coffee stand in the country, a flat white is different than both a cappuccino and a latte. The Kiwi Cappuccino, and the American cappuccino for that matter, has a ton of foam. It’s a shot of espresso, a bit of steamed milk, and a massive amount of that fluffy, frothy, foam. So much that if you were to drop a sugar cube in your cappuccino, there would be a hole in your foam. Any Italian could tell you that this is not a proper cappuccino; how it devolved I have no idea, but I have never enjoyed this interpretation of a cappuccino. The bubbles just get lodged in your throat.
A flat white is also different than a latte, which actually doesn’t exist in Italy. Latte simply means “milk,” so if you order one, you’ll get a big glass of warm milk. But in the Anglo-Saxon world, a latte is a shot of espresso which is then filled to the top with steamed milk, and it might have a dollop of foam on the top, just to be fancy.
The flat white is a bit more complicated, for it takes into consideration the type of foam. None of this bubbly, airy cappuccino foam…no no no. The Flat White is all about silky foam – much smoother and creamier than the frothy stuff. I’ve been instructed that technically, a flat white is one part espresso, one part steamed milk and one part silky foam. It is the closest thing I’ve found to a true Italian cappuccino.
Now if I could only get the Kiwis to stop scalding the milk and burning the espresso, I would be in heaven…and I would likely become an addict once again!