Flat white may be Beijing's brew of the moment

Kangaroos, beaches and vegemite on toast - these are some of Australia's best-known icons. But soon another export could be added to the list, and if it's not on the tip of your tongue, it's because you haven't yet tasted it.

I'm talking about the flat white, the king of coffees - at least in Oz. It's the cup I contentedly clutched every morning walking into my office in Sydney, and the daily comfort I have sorely missed since moving to Beijing.

Reuben Mardan, the Australian Good Cafe Guide's best barista of 2014, describes the flat white as "a latte with less milk. The key is well-extracted roasted coffee with rich flavor which carries into smooth well-steamed milk".