Flat White

Both Australia and New Zealand passionately claim the invention of the flat white, with Sydney and Auckland both citing the 1980s as the birthplace. What is agreed upon is that the flat white emerged as a reaction to the overly milky cappuccino — a smaller, stronger, silkier alternative that would eventually conquer the global coffee scene.

A flat white is defined by its ratio: a double ristretto shot in a small 150–160 ml ceramic cup, topped with velvety microfoam milk — steam so fine that the milk and espresso integrate into a single, harmonious texture. Unlike a latte, there is no thick foam layer; the milk is "flat" — smooth and integrated.

At Cappadocia, our baristas are trained in the art of microfoam texturing, stretching full-cream milk to a silky 65°C before pouring it over our house espresso blend. The result is the perfect flat white: intense, smooth, and slightly sweet without any added sugar.