A couple years ago, flat whites started popping up on coffee menus in Canada – espresso with steamed milk, like a less-milky latte. I’ve heard them described as a coffee creation from New Zealand, but apparently there is huge tension and controversy with Australia over who created and who “owns” flat whites (there’s also similar battles over pavlova and Anzac biscuits). The Kiwis now concede that the drink was created in Australia, but hold that they were ones who perfected it, and that the use of New Zealand’s high quality milk makes a better flat white. While I can’t comment on that, I did pop by my local coffee shop for a flat white to warm me up. It was very smooth with a dense foam, quite tasty, though sadly no fancy foam design.
New Zealand has a really deep coffee culture, but interestingly, it’s almost entirely espresso based – it’s nearly impossible to get a drip coffee! The closest you can get seems to be a long black – a double shot of espresso poured over hot water. It apparently comes out like a concentrated Americano.