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Found 52 results

  1. Hi loking to put an order in tonight and looking for some recommendations for a bean for flat white coffees, no citrus or floral notes please ? Thanks
  2. Hi all I’m looking to try some new beans that people would recommend with flat whites. Most months I tend to get a blend and a single origin- the single origins are my chance to try something new, but knowing when its sold out I’m unlikey to get any more, whereas I try blends in the hope that I can have a fairly consistent coffee taste from month to the next. If there is a regular supply of a single origin that would be fine too though. Anyway, I’ve enjoyed Rave’s signature blend and Hasbean’s red blend, although sometimes I feel the beans are being drowned out by the milk and I should consider a darker roast. Any recommendations of blends people find go particularly well in a flat white? Open minded on taste historically I've tended to prefer almond/hazelnut flavours but willing to try something new.
  3. Hi, My first post so be gentle lol. What ratio would i expect when ordering a flat white to take away in an 8oz cup?
  4. Hi all I have a handful of the old ACME style cups to move on. All in green. Demitasse cup (70ml) with saucer Flat white cup (150ml) with saucer Tulip cup (170ml) with saucer Latte cup (280ml) I would like £25 posted, or £22 collected from Kegworth (2 mins from junction 24 of the M1). For ease of postage, I'll see how the collected sale goes before deciding to split items. Thanks John
  5. I can make good espresso (most of the time) and I do enjoy the taste. But as soon as I add milk to it, not much left of the "interesting" bits. The flat white is nice and smooth, nothing alarms me in the taste. But equally nothing to show off to my friends (and all of them have coffee with milk ...). I use mostly medium-roast beans, e.g. from the Has Bean subscription or Gatare from Foundry. Whats is the trick to make flat whites with more "interesting" taste? Do I need e.g. to brew longer medium-roast beans, to make espresso a bit more bitter to cut through? Maybe this is the pre-infusion which softens the taste (this is what I usually use). Or do I need a dark-roast to make it work?
  6. hopefully i have put this in the right section im looking for a small milk jug i only every make 1 coffee at a time as no one else in the house drinks coffee i always make it as a flat white in a 6-8 oz cup they jug im using at the moment is huge and no good for small quantities of milk and gives a rubbish pour for latte art, only use it when im filling up my 470ml travel mug for work but want something better for when im drinking at home please can someone send me a link to the ones they recommend thanks
  7. I tend to only drink espresso during the week, but treat myself to the occasional flat white at the weekends, particularly when friends are over. One milk brand that is very popular in many speciality coffee shops in London is the Estate Dairy. It has a really creamy, rich texture and really enhances the flavours of the coffee I find. However, it is hard to get for the average consumer. Given that there seems to be a consensus over what bottled water to buy for your coffee...I wondered if there was a similar consensus over the best milk? What fat / protein content should I be looking for? The Cornish Gold from M&S could be a good option potentially? https://www.marksandspencerfoodhall.co.uk/nutrition/4a3c8227-1313-477c-9897-663c69b15f19--1508433759
  8. I was wondering what the ratio of milk to espresso was in a flat white, I weighed mine and it was approx 90g of milk to 30g espresso. so on my reckoning a 3to1 ratio . I thought this was quite high , I may have to take another measurement later tonight . is this the ratio that the rest of you are using .? Oh happy new year folks
  9. Hello. I am cleaning out coffee equipment and I would like to sell Original Rocket Espresso Milano Flat White cup. 2 sets of cups & saucer. Images are here. https://www.dropbox.com/sh/btlxwku3unc2bvv/AACtahGz6fEesSyiNoQgL8b3a?dl=0 £20 delivered to UK Mainland. Thank you Shin
  10. Hey all - so I was in Berlin recently and stopped by Tres Cabezas. My preferred drink is a flat white, and I honestly think it could've been one of the best I had there. They was using their own blends - https://www.trescabezas.de/en/coffee/espresso-blend-wild-at-heart. I was wondering if anyone had any recommendations for similar blends which are more readily available in the UK? Thanks!
  11. Hi guys, Can anyone tell me the "official" volume of milk to make a flat white with? I've read anything from 3 to 5oz (100 - 150ml) of milk? Cheers.
  12. Went to a family attraction place this morning and I was pleasently surprised to see a little artisan coffee van and I was even more pleased to see a Mazzer SJ and decent looking espresso machine behind the counter - so far so good and I'm wondering whether to ask for a cortado or flat white or maybe they want to recommend something. So up I walk and ask for a flat white, response from lady "sorry we don't have flat whites" - riiiiight...diet coke please!
  13. monish

    Flat White

    Hello, hello! Long time lurker, first time poster! I've just far too much money on a new espresso machine (which I LOVE). However, I haven't been able to produce a decent flat white yet and the wife is questioning the purchase... Anybody on here recommend a good value forgiving blend to make a flat white? Thanks,
  14. This cafe does a mean flat white
  15. Hello all! My name is Gavin and I am coffee mad. About to launch an app called Qoffee®, totally buzzing about it and visiting so many coffee shops to and from my place of work (not coffee related). Love an americano in the morning and then a flat white further on through the day.
  16. This is a relative question. Most people refer to a flat white as a double shot (ristretto) with 5oz of microfoam. So, why is it more expensive than a latte that generally has a double shot with 8/10pz of microfoam? I personally prefer a flat white (if it's made correct), however consider it to be quite a fashion drink. Opinions greatly appreciated!
  17. Here ... http://cedarwood.coffee Really good flat white - take out - Akinson's prototype . Delicious . Worth a visit !! Small selection of cakes and ice cream ..and you can buy beans at 2 bags for £12.00 I hear good things about Ham And Jam in Preston too ..... http://hamandjamcoffeeshop.com about time ....
  18. So I was in dire straits today with only 10g of coffee left and replacement order probably not here until tomorrow so I decided to throw caution to the wind and try out the much maligned single-shot basket. So I took my 10g of coffee, adjusted the grind on the EK maybe 3 notches tighter and ground it throw my little Tama flour sifter into the basket and then levelled and tamped with the Chinese set. I have the machine set to do a 90s pre-infusion at I think 65% so a solid 6-7 bar throughout and stopped the pour at 18g. Was a lovely gradual (naked) pour which came straight down the middle once it settled - wish I'd filmed it! Made a flat white from it - delicious! Think this is something I will try again in future now I know that the single basket doesn't produce undrinkable filth as it's reputation suggests! Anyone else dabbling in the singleshot basket? Give it a go - ideal if you manage your coffee stocks as poorly as me!
  19. Hi all, I've been reading a lot on this forum over the last few weeks and was initially set on getting a Gaggia Classic with an upgraded wand, but my friend has suggested that a La Pavoni Europiccola may be a better starting point. Until now I've been using a V60 and Rhinowares hand grinder at home, but have been seeking out good coffee shops - mainly in London - for years so have a good idea of what's possible with espresso / flat whites. Which machine would you recommend? The Europiccola seems to only produce a single shot at a time - is this an issue for flat whites? I am planning to stick with the Rhinowares hand grinder for now until I can afford a decent powered grinder - do you think this will be ok? I understand the La Pavoni has a steeper learning curve and this doesn't put me off. I'm happy to put time into learning things, but would ideally like to buy a machine in good condition - I don't want to spend time on repair / diagnosis. What sort of price should I expect to pay for a good second hand Europiccola? I know the Classics are sometimes £75 upwards or £150 for fully reconditioned. Any input appreciated! Cheers!
  20. Dead chuffed with this, had to show it off - I call it genie in a coffee cup! And it was delicious!
  21. Macchiato is too short and strong for me but flat white bit too milky so meet the Macchiato White; I need to work on my latte art, I just chucked some foam on top as i created it accidently.
  22. Is it just me, or do pretty much all of the new breed of independent coffee shops serve only a generic flat white / cappuccino? They list cappuccino, latte, flat white etc, but they always make them the same? I usually like a flat white so it suits me, but occasionally order a cappuccino as i fancy something a bit lighter, however without exception it's the same, not light and no foam on top. Tamp, Artisan, all of you, you're all guilty !
  23. Hi folks, I'm also selling my Motta - Milk Foaming Jug - 500ml. Again it's in perfect condition, was purchased new from Cream Supplies for £22.44 delivered. It's the perfect size for steaming milk for 2 large flat whites. I'm asking £15 for this with FREE delivery.
  24. Two of each with saucers. Used but in perfect condition. £50 posted to usual mainland addresses.
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