Woolworths_Taste_July_2017

COFFEE CULTURE
FLAT WHITE VS CAPPUCCINO:
WHAT’S THE DIFFS?
Some aficionados insist a flat white should always be made with two shots of espresso. Others say the only
difference is that it’s made with less foam than a cappuccino. We asked the pros for their verdict
68
THE DEFINITION:
“Traditionally, a cappuccino
is made with a third espresso,
a third steamed milk and
a third froth, but nothing
is strictly a cappuccino or flat
white anymore,” says Seb
Schneider from Motherland
Coffee in Joburg. Lee Venter,
barista trainer at Truth Barista
Academy, adds, “In terms
of espresso to milk, the
ratio is the same. It’s the
temperature of the milk
and the way it’s textured
that determines whether
it’s a cap or a flat white.”
THE ESPRESSO: “A flat white
is made with a double
ristretto, a more concentrated
type of shot than a regular
espresso,” says Matt Carter
from Tribeca Coffee
Company, exclusive coffee
supplier to Woolworths.
“A cappuccino is made with
only one shot of espresso.”
THE MILK:
“The milk in a cappuccino
has more texture because
more air is incorporated
during the frothing process,”
says Seb. “In a flat white, the
milk has a finer, silkier texture.”
Rosetta Roastery barista
Ollie Teddy weighs in,
“To create microtextured
foam (with very fine bubbles)
in a flat white, you steam
the milk less than you do
for a cappuccino.”
THE FOAM:
"A cappuccino will generally
have about a centimetre of
foam, as opposed to a flat
white, which has about half
a centimetre,” says Matt. “With
cappuccinos, the milk tends
to separate, making a thick
bubbly foam on top and hot,
slightly flat milk below,
resulting in two different
textures,” says Mike
McDonald, head roaster
at Origin in Cape Town.
THE TEMPERATURE:
According to Winston
Thomas, head barista and
trainer at Origin, the milk
of a traditional cappuccino
is steamed to around 75°C,
while a flat white’s milk
is steamed at 65°C. “By
texuring the milk less,
it also preserves its
natural sweetness, which
complements the flavour of
the coffee better,” says Mike.
THE CUP SIZE:
The jury's still out. According
to Matt, a flat white always
has to be in a small cup,
about 180 ml. “As soon as
you get a big cup, it’s no
longer a flat white. It's a large
cappuccino.” Mike, again,
says, “Cup size is a bit of
grey area, it differs
between countries.”
COOL BEANS Tribeca Coffee Company’s Matt Carter says sourcing the best beans for the
coffee you buy at Woolies stores and enjoy at WCafés involves so much more than just great taste
“Socially responsibly sourced coffee not only
ensures a better deal for the farmer, but also the
environment and customer,” explains Matt, Tribeca’s
sustainability manager, who helps to train and
develop coffee farmers in Tanzania and Ethiopia by
partnering with local trade organisations. And he’s
not afraid to go the extra mile. “Recently, we funded
and helped build a dairy for a female farmer in
Ethiopia so that she could be organically certified,”
he says. “We carried logs and rocks up a mountain
and built it by hand with the community. We’re
business partners. If we can help farmers produce
a higher quality coffee, our business thrives, their
business thrives, and everyone wins.” tribeca.co.za