I’ve been tinkering again – so SUE me, I mean well! As ever, I have been weighing things up, mulling over, tasting, and putting in thought ‘cos that’s what counts, and now flat whites I make from here on in should be creamier, sweeter, tastier, more ‘authentic’, and less in-your-face. Suffice to say what works best for certain coffees as straight espresso is not necessarily what works best for a great flat white. I suppose you could call it a new (proper old) school flattie! This is not something we can offer ‘as standard’ for various reasons, but all flat whites should be good, one way or another. WHY do these things sometimes take so long to emerge? They just do, and I don’t rush into things that are worth doing. Enjoy!
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