Flat white who invented

Now that Espresso Workshop has moved in around the corner, some of the pressure is sure to come off. Allpress Espresso It may be badmouthed by young barista bucks hating on the establishment, but this sizeable chain certainly deserves its share of credit for the current local coffee scene. The best part? You might think the name is some reference to a French press or even tamping down an espresso shot, but no.

Various locations. Coffee Supreme features a brew bar, where you can get your single-origin coffee done by Chemex, Hario V60 pour over, or Swiss Gold. The espresso machine is a Slayer. A total of 43 stalls peddle everything from buffalo milk cheese to locally produced olive oil. The one stall that offers a dose of caffeination is Love Shack, by the team behind Matakana Coffee Roasters. Coffees include organic and fair-trade blends, plus there are baked goods for dunking. Just what you need as you peruse fresh blueberries and free-range eggs.

Sign up for the best of Food Republic, delivered to your inbox Tuesday and Thursday. Thalita Alves. The debate at a glance. Origin stories: Sydney vs Wellington. The flat white: what is it really? Give us feedback. Read Next View.

Scape Living at Aurora. Surfers Hawaiian Holiday Apartments. Adina Apartment Hotel Melbourne Southbank. Unit 4 Weyba Lodge Noosa. The Mountain House. Crystalbrook Vincent formerly The Fantauzzo. Now the coffee has popped up across the globe and become the go-to drink for coffee connoisseurs.

Some say the Flat White originated in Wellington in when a despondent barista named Fraser McInnes made a cappuccino with low-fat milk that refused to froth. With typical Kiwi positivity, he named the failed cappuccino Flat White, and the term stuck.

Now it can be found anywhere from Britain to Japan and even the United States, with Starbucks including it on their menu. However, the coffee choice of hipsters worldwide is the subject of an unsettled debate down under.

Smaller than a latte, the Flat White consists of one-third espresso, two-thirds milk. The milk is steamed, not frothed, to leave a smooth and velvety crema on top. Even Vogue has weighed in on the debate, pointing out why New Zealand has the advantage when it comes to making a great coffee.