![]() It started catching on in New York City, served at coffee houses like Culture Espresso on 38th Street and Little Collins in Midtown, according to the New York Post. But the concoction has remained hard to find in North America - until now.įor many, however, the flat white remains a specialist drink - a choice for the hipsters of independent cafes and pop-up bars manned by gurus of the caffeinated game. The flat white begun infiltrating the US market last year. ![]() Others followed, and the chain was soon outflanked by rival coffee shop Costa - doing wonders, says the Guardian, for the company's sales given the drink's popularity with coffee "aficionados." In the UK, the drink went mainstream in 2010, when Starbucks added it to the menu. It's a hotly debated subject.Īnyway, in wider Europe, Australia, and, New Zealand, it has been providing a more refined and delicate option for many others who want to enjoy coffee that has got a milky hit, without the excess that comes in a cappuccino or latte. It's roots lie way down in the Southern Hemisphere - some say it began in Australia, others believe New Zealand. For a long time, it has been as ubiquitous as sourdough bread and vintage cocktails on the cosmopolitan streets of London and Melbourne. The flat white is an espresso-based beverage prepared with steamed milk. There's a bit of a problem, though: Some Americans might be a bit puzzled about what a flat white actually is.ĭon't worry. Never mind that there are questions about how authentic it will be. ![]() A few artisan coffee shops in New York recently added them to their menus, but they remain a somewhat mysterious proposition to most.īut no longer because Starbucks, the biggest coffee chain in the world, has announced it is unleashing flat whites on US drinkers starting today. Getting a flat white stateside has proved an ordeal for some time.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |