If you've ever watched Australians and New Zealanders argue about who invented the flat white, you've witnessed one of the coffee world's most entertaining disputes. Both countries claim this velvety espresso drink as their own, and honestly? The evidence is murky enough that neither side will ever surrender.

The flat white likely emerged in the 1980s when antipodean baristas started experimenting with microfoam—that silky, glossy milk texture that's thinner than cappuccino foam but thicker than a latte. Sydney's cafes claim it appeared around 1985, while Wellington points to a 1989 menu from a café called Bodega. The name itself was probably a cheeky dig at the fluffy, airy cappuccinos that dominated at the time. Customers wanted their milk flat, not frothy.

What makes a flat white distinct isn't just the microfoam—it's the ratio. You're looking at a double shot of espresso with about 5-6 ounces of steamed milk, served in a ceramic cup smaller than a latte glass. The result? A stronger coffee flavor that doesn't get drowned out by milk. When Starbucks finally added it to their menu in 2015, they had to explain to American customers that yes, it's different from a latte, and no, it's not just a small cappuccino. The flat white had conquered the world, even if its birthplace remains forever disputed.