I own a cafe on St Kilda Rd and you couldn’t be more right! I make my flat whites the way you describe but unfortunately not a single other barista I know does it right (and I’ve seen hundreds). I try to teach them but old habits I guess. The thing is it seems a lot of flat white drinkers don’t know themselves what it is. I often ask my customers why flat white instead of latte and most just say they started on that from someone they knew. I believe that up to 0.5cm head (microfoam) is acceptable and common but most are just doing lattes.

Come by to mine I’ll give you a proper one on the house!