An encyclopedia of drinks — mixed, poured, brewed and whisked
No. 125 Coffee
A double espresso with a little steamed milk and a thin layer of microfoam, in a smaller cup than a latte.
Makes 1 drink · about 4 min to make
Ounces are US fluid ounces (29.57 ml), rounded.
A flat white has more coffee relative to milk than a latte and a thin layer of velvety microfoam instead of a cappuccino's thick foam. One reference describes a double espresso (50 ml) with about 130 ml of steamed milk and roughly 5 mm of microfoam.
Its origin is unclear: café owners in both Australia and New Zealand claim it, though the name was in use in England in the 1960s.
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No. 122 · Coffee
AeroPress's own signature method: 16–18 g medium-ground coffee, water at 85°C to the 4 mark, a 60-second wait, then press.
Photo: Funny.pochi, CC BY-SA 4.0
No. 124 · Coffee
Coarse coffee steeped in cold water for about 12 hours, strained, then served over ice. A concentrate at 1:4 to 1:5.
Photo: Sage Ross, CC BY-SA 3.0
No. 128 · Coffee
An espresso lengthened with hot water at about one part espresso to three or four parts water.
Photo: Airbunny, CC BY-SA 3.0
No. 119 · Coffee
Finely ground coffee extracted under pressure in 20–30 seconds, at about one part coffee to two parts liquid espresso by weight.
Photo: HSwaff, CC BY-SA 4.0