Introduction:Flat White, a classic milk coffee originating from Australia and New Zealand, is renowned for its intense coffee flavor and delicate microfoam. But do you know why it tastes better when served hot? This article thoroughly explores this beloved coffee drink favored by consumers in Hong Kong and Taiwan—from pronunciation, historical origins, espresso extraction techniques, milk foam thickness control, to the differences between iced and hot versions. Whether you're new to it or aiming to refine your brewing skills, you’ll find practical insights here.

Common Chinese translations of Flat White in Hong Kong and Taiwan include 馥芮白 (Fùruìbái), 澳白咖啡 (Àobái kāfēi), and some even call it “fresh milk espresso.” Starbucks uses the name “馥芮白咖啡” as its official product title in Chinese. This Australian and New Zealand-style milk coffee stands out with its bold coffee flavor and extremely fine microfoam, offering a velvety smooth mouthfeel. Can Flat White be made as an iced drink? What are the interesting theories behind its origin? The following will delve into its pronunciation origins, historical background, espresso parameters, and guide you step-by-step through the traditional method—helping you master the essence of this classic coffee.

The Origins of Flat White: Two Main Theories

There are two main theories about the origin of Flat White. The first suggests that early baristas intended to make a cappuccino—a coffee with a stronger flavor than a latte and thicker foam—but failed to properly texture the milk foam, resulting instead in a coffee drink with thinner foam and a more prominent coffee taste. This became the prototype of today’s Flat White.

The other theory is that many customers wanted a coffee with a stronger flavor but didn’t want the coffee-to-milk ratio to go as high as 1:6 as in a latte. In response, some cafés introduced a smaller-sized milk coffee with a ratio of about 1:1, with a volume of only around 3 ounces (approximately 90 milliliters). This was the earliest form of Flat White, considered a “small cup of concentrated milk coffee.”

Can Flat White be served iced? Why hot is more recommended

Although iced versions of Flat White are now available in some places, most professional cafés and baristas agree that it was originally designed to be served hot in order to fully showcase the combination of its rich coffee flavor and delicate microfoam. Some cafés have introduced iced Flat White to meet diverse customer preferences, but the overall flavor profile is usually more subdued. If you’re seeking a rich and smooth taste,it is recommended to go with the hot versionto experience a fuller range of flavor layers.

The Key Role of Ristretto

What’s used in Flat White coffee isn’t regular espresso, but rather a more concentratedRistretto. It is also extracted using an espresso machine, but with a smaller extraction ratio and less liquid coffee, resulting in a more concentrated and intense flavor. If the coffee beans used have noticeable fruity acidity, the acidity in the Ristretto will also be more pronounced, adding complexity to the overall flavor.

Take a certain coffee brand’s proprietary blend, “Sunflower Warm Sun Blend,” as an example—it consists of 30% sun-dried Yirgacheffe from Ethiopia and 70% Sherry-processed Honduran coffee beans. During cupping, one can detect distinct whiskey-like aromas, soft berry acidity, and a finish of vanilla cream and nutty caramel. When extracting espresso, they use a pressure of 9–10 bar, with a coffee-to-water ratio of about 1:2. A single shot uses 9–11 grams of coffee grounds to extract 15–25 grams of coffee liquid, while a double shot uses 18–20 grams of grounds to extract 35–45 grams. For Ristretto, the same grind size and roughly the same amount of coffee are used, but only a smaller amount of liquid is extracted, typically with a coffee-to-water ratio controlled at around 1:1.6, making the flavor more condensed.

The Standard Way to Make Flat White

Using a 200-milliliter cup as the standard, traditional Flat White starts witha double Ristretto (about 35 grams of coffee liquid), followed by pouring gently textured hot milk from the center to slightly disrupt the espresso, creating a layered flavor experience. The first sip reveals the distinctive fermented wine-like aroma of the espresso; the second sip offers a smooth strawberry milkshake flavor from the blend of coffee and milk; the third sip leaves a hint of roasted nut aftertaste.

To achieve the best texture, the serving temperature of this coffee should be controlled between 50–55°C—neither too hot nor too cold. Additionally, the milk foam layer should maintain a thickness of about 0.3 centimeters, blending well with the espresso and used for latte art, delivering a silky smooth mouthfeel rather than emphasizing the “fluffy airiness” typical of cappuccinos or lattes. This is precisely the key to what makes Flat White so prized for its “silky smooth” quality.

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