Okay, so at my shop we do our flat whites as well as our cappuccinos in a 10oz size only. Both have two shots and only two shots (no large size). This means that really the only difference between our cappuccinos and our flat whites is the way the milk is steamed. One is obviously a lot more of a larger and stronger foam and one is much less. Same ratio of milk to espresso but different milk stretch. Is this how you're doing it at your shop? What sets your flat white apart from your cappuccino and how are you steaming your milk? Are you doing more than one size and what're the differences?
I just really want to be doing a true flat white that is really set apart from the cappuccino.
Extra points if you're from Australia or New Zealand and can tell me how your guys are doing it out there where I hear it's the go to drink.
Thanks a lot
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