I am not sure if I have invented this way of making flat white.
Pour full cream milk to a big mug to around 75% -80% full, as I drink full cream milk only. Microwave it for 120 seconds to 140 seconds to nearly boiling point but not boiling.
Quickly mix with a spoon of instant coffee powder and stir, then the flat white is full of small bubbles -- microfoam, fairly soft and smooth.
Occasionaly I proudly introduce this receipt to workmates who were supprised by such new way. |
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