- But it was very likely in regional Queensland that one of Australia’s favourite brews first took root.
- Tracing this history shows a different side to how European tastes were imported to Australia beyond the capital cities.
The Little Italy of Northern Queensland
- In 1891, immigration agent and businessman Chiaffredo Venerano Fraire organised a scheme to recruit cane cutters on behalf of the Queensland government.
- North Queensland became an even more popular destination in the 1920s, after the United States introduced quotas for Italian migrants.
These Italian communities expanded further after WWII, as did their cultural influence. The Australian Italian festival, established in 1995 by the Italian community in Ingham and Hinchinbrook shire, celebrates and preserves the legacy of Italian culture in the district.
Read more:
What does Australian-grown coffee taste like, and how does it compare? Our research describes its unique 'terroir'
What’s in a name?
- But the best case for coining the term comes from Sydney cafe owner Alan Preston, who details his reasoning extensively online.
- While the origin debate rages on, Preston’s argument has the most solid historical evidence to back it.
- Preston claims he was the first to use the term on a menu, and has documented this use through photographs.
- Google is a fan too, and made the flat white its doodle of the day on March 11 2024.
Why is the flat white so popular?
The flat white’s widespread appeal comes down to its balance of textured (steamed) milk and espresso. The sign of a quality espresso is in its “crema”, the caramel-coloured emulsion of hot water and coffee bean oils.
A flat white blends the natural crema of an espresso shot with a thin layer of microfoam at the cup’s surface. Without the thicker foam of a latte or cappuccino, or the distraction of chocolate sprinkled on top, the flat white delivers a stronger coffee flavour with a unified creamy texture. Preston says a properly prepared flat white should leave “tide marks” on the sides of the cup, showing the level go down with each sip.
Regional varieties
- Perth’s unique “long mac topped up” and the enigmatic Melbourne “magic” are two more examples of how regional influences have given rise to different coffee preferences across Australia.
- The West Coast’s long mac topped up has a milk to coffee ratio of 1:4 in a 180ml serving.
- It’s like a strong flat white where the coffee is no longer just “stained” by the milk (but somehow “double-shot flat white in a smaller cup” doesn’t roll off the tongue).
Déjà brew
- Reflecting on its long and nuanced history reminds us of the contributions multiculturalism has made to the nation, and why new iterations of old things ought to be welcomed.
- The story of the flat white, along with its regional variations, reflects a dynamic coffee culture that will continues to evolve to cater to new tastes.
Garritt C. Van Dyk does not work for, consult, own shares in or receive funding from any company or organisation that would benefit from this article, and has disclosed no relevant affiliations beyond their academic appointment.
