<P> According to a survey of industry commentators, a flat white has several defining characteristics, chief among which is a thin layer of velvety microfoam (hence the' flat' in flat white), as opposed to the significantly thicker layer of foam in a traditional cappuccino . </P> <P> The earliest documented reference to the beverage dates back to Australia in the mid 1980s with appearance of the flat white at Moors Espresso Bar in Sydney . Alan Preston added the beverage to his permanent menu in 1985 . Other documented references include cafes in Canberra putting up signs in 1985 saying "flat white only" during a seasonal problem with milk that prevented the normal milk froth forming . </P> <P> However, the origins of the flat white are contentious with New Zealand also claiming its invention . The New Zealand claim originates in Auckland, New Zealand by Derek Townsend and Darrell Ahlers of Cafe DKD, as an alternative to the Italian latte, and a 2nd New Zealand claim originates from Wellington as a result of a "failed cappuccino" at Bar Bodega on Willis St in 1989 . </P> <P> It is essentially the opposite of a "dry cappuccino", which has dry frothy foam but no liquid milk . A flat white has milk (or microfoam) but no froth . The' milk should be velvety rather than fluffy...therefore "stronger", which requires a shorter, "ristretto" (espresso shot) run to avoid harsh flavours' . The flat white is similar to an original Italian cappuccino, which is a single espresso with microfoam served in a 150--160 mL (5.3--5.6 imp fl oz) cup . </P>

How many grams of coffee in a flat white