The flat white is the new latte

www.wikipedia.com

A latte alternative: the flat white.

The flat white originated in Australia and New Zealand (and became popular in London) as a sort of hybrid between a latte and a cappuccino, and a close cousin of the Spanish/Latin cortado. It's nothing new, per se--Starbucks UK started serving the drink about a year and a half ago--but it's still a little under-the-radar here in the states.

Basically, a flat white combines a shot or two of espresso with steamed milk, like a latte, but in a smaller amount, so the ratio of coffee to milk is closer to that of a cappuccino. A latte and flat white use the creamy microfoam from the bottom of the steamed milk pitcher, where the cappuccino incorporates more "dry foam" from the pitcher's top. The milk for a flat white is steamed to a lower temperature, which keeps the milk sweet and velvety. Basically, when a latte sounds too milky and a cappuccino not milky enough, you go with the flat white.

There's an excellent flat white on the menu at Royal Grounds (42nd and Grand in Minneapolis), priced slightly less than a latte, but if you don't see it listed at your local shop, ask the barista.