“A flat white is a coffee beverage developed in Australia and New Zealand in the 1980s. It is prepared by pouring microfoam (steamed milk with small, fine bubbles and a glossy or velvety consistency) over a double shot of espresso (sometimes ristretto espresso). It is somewhat similar to the cappuccino or the latte although smaller in volume, therefore having a higher proportion of coffee to milk (closer to a cortado), and milk that is more velvety in consistency – allowing the espresso to dominate the flavour, while being supported by the milk.” (Wikipedia)