The flat white is an Australian-invented coffee of double espresso topped with microfoam milk. Brisbane specialty cafes pour it 6oz on small batch-roasted beans daily.

The flat white emerged in the 1980s-1990s in Australian and New Zealand cafe culture as a smaller, stronger alternative to a latte. Origin is disputed between Sydney and Wellington; both countries claim invention, with Brisbane and Melbourne specialty cafes refining technique. The format is now standardised: 30ml double espresso, 130-150ml whole milk steamed to 60-65 degrees Celsius producing microfoam (no large bubbles), poured into a 6oz ceramic cup. Brisbane specialty roasters (Strauss, Padre, Wolff, Cup) lean towards lighter roasts that show single-origin character; the flat white is now the default specialty-cafe order.

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