My story with Flat Whites
I moved to Australia when I was 13.
Everything changed when study took over my life. Early mornings, late nights, HSC stress—it was all a blur.
Everyone around me was drinking coffee, and eventually, I gave in. I still remember the first cup. A flat white. It came highly recommended—“smooth, not too bitter,” they said.
But I didn’t like it. It was too strong, too sharp for someone used to bubble tea and hot chocolate.
But something happened over time.
I started experimenting—less sugar, then switching the milk. And one day, I tried a flat white with almond milk. That’s when it clicked. The nutty warmth of almond milk softened the espresso just right. It wasn’t bitter anymore. It was smooth, comforting, almost creamy without being heavy.
It started to feel like a friend. Like something that understood the quiet pressure of early morning study sessions and long walks home with my thoughts.