"It's just so new, we don't have anything on it," NCA spokesman Joseph DeRupo says, confessing he hasn't even tried one yet. But it has yet to make a big splash outside hipster coffeeshops and Australian-themed joints in places like Brooklyn or Austin-even the National Coffee Association hasn't begun tracking it yet. over the last couple years, as everyone from New York to the New York Times to the New York Post to Vogue began declaring it their new favorite coffee drink. From wetting the parched gullets of Aussies and Kiwis, the flat white eventually made its way to the hip and posh cafes of London, and has been migrating to the U.S. Still, Americans have a yen for adopting trends from the Commonwealth. (New Zealand hotly disputes the Australian origin story, by the way, and claims that it's the birthplace of the flat white.)īut in the States, where cappuccino foam became wetter, not dryer and stiffer, we never found the need for such a drink. So some inventive Australian barista decided that it was time to come up with cappuccino-like drink that lets both the milk and coffee shine, and also packs more caffeinated punch than a latte. Eventually, antipodean coffee tastes evolved, and our cousins Down Under began paying more attention to better beans and roasting, but the almost cake-like topping of what they'd come to know as a cappuccino drowned out the nuances of a great cuppa.
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