Time On My Hands

I'm conducting a survey of coffee shops, not really but with a couple of late starts this week I find myself running errands and drawn to coffee shops.
My tipple is a Flat White developed in Australia and New Zealand in the 1980s. It is prepared by pouring microfoam (steamed milk from the bottom of a pitcher) over a double shot of espresso It is somewhat similar to the cappucino, latte and the café au lait but smaller in volume, it has a higher proportion of coffee to milk, and milk that is more velvety in consistency.

So there you have it.