Introduction:Flat White, commonly known as Aussie Flat White, is a milk coffee beverage that has gained immense popularity in coffee shops around the world in recent years. But do you know whether it actually originated in Australia or New Zealand? And why is there such a noticeable difference in taste between Flat Whites from different cafés? This article explores its historical background, analyzes the differences between the Australian and New Zealand methods in terms of cup size, coffee base, and milk foam thickness, and explains why "thin milk foam" is the key factor that distinguishes Flat White from Latte and Cappuccino. Additionally, we’ve selected four types of Italian-style espresso blends that are ideal for making Flat White at home, helping you craft the perfect cup with silky texture and clear flavor.

Flat White, also referred to in Chinese as 澳白, 澳瑞白, or 馥芮白, is a milk coffee that falls somewhere between an espresso and a latte, and is currently one of the most popular milk coffee choices in the international market. However, many customers ordering a Flat White at different cafés often find noticeable differences in milk foam thickness, coffee concentration, and even cup size. These variations are actually closely related to the cultural backgrounds of its places of origin.

Regarding the origins of Flat White, both Australia and New Zealand claim to be its birthplace, and there is still no definitive conclusion. However, it is generally believed that it emerged around the 1980s when baristas in either Australia or New Zealand gradually adjusted and evolved the drink in response to customer dissatisfaction with the overly thick milk foam on cappuccinos. At the time, many people felt that the thick foam on top of a cappuccino obscured the coffee’s true flavor, so they began experimenting with reducing the foam thickness, leading to a smoother and more flavorful coffee experience—that is, the Flat White as we know it today.

This style of milk coffee initially did not attract widespread attention until it gradually became popular in local Australian cafés towards the end of the 20th century, later spreading to the United States and other Western countries. In 2015, Starbucks introduced it to the Chinese-speaking market under the name “馥芮白” (Fu Rui Bai), further cementing its status as a daily choice for many coffee enthusiasts.

However, why does every Flat White ordered in Taiwan or cafés around the world taste a little different? The key lies in the fact that different regions have varying understandings and methods for preparing this coffee. Generally speaking, the characteristics of a Flat White include a smaller cup size, a more concentrated coffee base, and—most noticeably—a “thin milk foam.” The thickness of this thin milk foam is typically controlled at about 0.3 to 0.5 centimeters, which not only creates a smoother mouthfeel but also helps highlight the coffee’s inherent aroma and balanced acidity and sweetness.

In New Zealand, baristas usually opt for a small cup with a capacity of about 150 milliliters, using a double shot of espresso (Double Espresso) as the base. The amount of milk is relatively reduced, making the coffee flavor more concentrated. In Melbourne, some baristas go even further by using a double Ristretto as the base. This brewing method uses the same amount of coffee grounds as an espresso but extracts less liquid, resulting in a bolder flavor concentrated in the early-to-mid extraction phase, placing higher demands on the quality of the coffee beans. Although this method also uses a small cup size, it manages to preserve delicate acidity and sweetness within the intensity.

In contrast, Australian baristas tend to use a cup size similar to that of a latte, around 200 milliliters, but emphasize that the milk foam must be thinner than that of a latte to distinguish the two in terms of mouthfeel. Regardless of the method used, thin milk foam is one of the defining features that sets Flat White apart from both Latte and Cappuccino. Excessively thick foam can not only mask the original flavor of the coffee but may also affect the detail of latte art. In fact, some professional baristas, in order to prevent the foam from interfering with the taste of the coffee liquid, minimize the top foam as much as possible, resulting in a velvety-smooth drinking experience.

It’s worth mentioning that a certain coffee brand, when presenting their version of Flat White, chose to use a cup with a capacity of about 200 milliliters, with a double Ristretto as the base, paired with their own “Warm Sun Blend” coffee beans. This blend is known for its smooth mouthfeel and clear aroma, making it ideal for showcasing delicate layers of coffee flavor, and under the backdrop of the thin milk foam, it delivers a warm and well-balanced overall profile.

If you enjoy the flavor of Flat White and would like to try recreating it at home, choosing the right Italian-style espresso blend is key. Here are several recommended blends that are well-suited for making Flat White:

1. A commercial espresso blend: Composed of washed Robusta, washed Colombian, and semi-washed Brazilian beans, it has rich crema with strong notes of nuts and roasted aromas. When paired with milk, it offers a full-bodied and smooth taste, making it suitable for those who prefer a bold flavor profile.

2. A dark cocoa blend: Combining washed Yunnan small beans with semi-washed Brazilian beans, it features soft acidity with a fresh plum-like sourness, harmonizing with caramel and nutty flavors. It has excellent layering and is ideal for those seeking a balanced acidity and sweetness.

3. A premium espresso blend: Primarily based on Colombian and semi-washed Brazilian beans, it showcases a fusion of dark chocolate and caramel sweetness. With a rich and stable aroma, it suits users who enjoy a balanced taste, performing exceptionally well whether used for Flat White or Latte.

In summary, the charm of Flat White lies in its precise balance between coffee and milk, and its design with thin milk foam allows the flavors to come through more clearly. Whether you’re enjoying it at a café or trying to make it at home, understanding the technical details and base differences behind it can help you better appreciate this classic milk coffee.

The above content is compiled by CoffeeHunters, a coffee news website.