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In my book a smooth coffee should never be a weak or mild coffee. Itâs too east to be âsmoothâ when the taste is light and without body. I look for a coffee that has a strong body, but is without harsh spikes of either acidity or flavor notes like citrus or even sweetness.
If we hold the espresso as a constant, then what makes a flat white different to a latte is the way the milk is prepared and poured. Milk is the hidden ingredient in a modern coffee. Most people forget how important good milk is to a good coffee. Flat white: Free pour for a velvet microfoam mix of froth and liquid. 2  Cappuccino: spoon the stiff froth into the cup and then top up with a pour from the jug. 3  Latte: Pour the liquid milk from the jug with a spoon to hold back the froth and then top off with a dollop of froth.