Introduction:Since its introduction by Starbucks, the Flat White has become a popular choice, but what sets it apart from a latte or cappuccino? What’s the story behind the origin dispute? This article delves into the origins and characteristics of the Flat White, compares the milk foam and ratio differences among these three classic hot milk coffees, and breaks down the professional steps from espresso extraction to milk steaming. It also includes parameters and flavor experiences using a blended bean, helping you better understand this delicate coffee beverage.
The Flat White is a classic milk coffee originating from Australia. After being introduced by Starbucks and promoted under the Chinese name “馥芮白” (Fùruìbái), it quickly gained immense popularity in the Chinese market. But how does it differ from a latte or cappuccino? Why do both Australia and New Zealand claim to be its birthplace? How should a standard Flat White be made to be considered authentic? This article will detail the historical background of the Flat White, the origins of its various names, the differences in milk foam and ratios, and provide an in-depth breakdown of the complete process from espresso extraction to milk steaming, giving you a comprehensive grasp of this delicate and captivating coffee.
With the rise of specialty coffee culture, more and more consumers are exploring options beyond lattes. The Flat White stands out with its rich yet smooth texture. Especially after Starbucks promoted it under the name “馥芮白,” this Australian-style hot milk coffee has become a daily favorite for many. However, aside from the name, different brands have slightly adjusted the recipe for this coffee. Which version is closest to the “authentic” one? We’ll analyze everything from its origin and definition to its preparation.
There has long been a dispute between Australia and New Zealand over the birthplace of the Flat White. It is said that in the 1980s, Australian baristas, aiming to meet customers’ preference for a stronger coffee flavor, began adjusting the traditional latte recipe by reducing the milk foam thickness and increasing the coffee proportion—thus creating the early version of the Flat White. Around the same time, baristas in New Zealand also claimed to be the originators. Although the debate remains unresolved, it is certain that this beverage has deep coffee cultural roots in both countries and has gradually gone international.
In terms of milk foam and ratios, the Flat White, latte, and cappuccino show significant differences.Generally speaking, the cappuccino has the thickest milk foam, about 1–2 cm thick, forming what is called a “hamburger-like” structure, often requiring you to sip the top foam first.;The latte has a milk foam thickness of about 0.5–1 cm, with a softer texture and a balanced aroma between milk and coffee.;The Flat White, on the other hand, has even thinner milk foam, typically only 0.3–0.5 cm, with a fine and smooth texture that is almost level with the rim of the cup. The goal is to allow the coffee and milk foam to fully integrate, resulting in a smoother mouthfeel and more prominent coffee flavors..
As for cup size and base, baristas in New Zealand usually opt for a small cup of about 150 ml and use a double espresso (Double Espresso) as the base, with relatively less milk, making the overall flavor more intense. Baristas in Melbourne prefer to use a double ristretto (Ristretto) as the base. This extraction method has a shorter brew time, primarily capturing the essence from the first and middle parts of the coffee shot, resulting in a more concentrated flavor with noticeable acidity, and places higher demands on coffee bean quality. These adjustments ensure that the Flat White maintains a rich coffee profile and intricate details, even with less milk.
To make a high-quality Flat White, several key elements need to be mastered: first is the coffee extraction method—using a double ristretto is recommended to enhance the coffee flavors; second is the milk steaming technique—the air intake should be low, the milk foam fine and dense, with temperature controlled at 55–60°C to ensure a smooth mouthfeel; finally, the integration of milk foam and coffee liquid should be uniform without compromising the delicate texture.
Taking a practical example, if using a blended bean—such as one composed of Honduran Sherry and Yirgacheffe Natural Red Cherry—it can bring complex flavors including winey notes, creaminess, berries, and fermentation layers. In practice, using 20 grams of coffee grounds to extract 27 grams of coffee liquid in 20–25 seconds serves as a standard reference for a ristretto. Compared to a standard espresso with 40 grams of liquid weight and 28–30 seconds of extraction, the ristretto better highlights the fruity acidity and winey notes from the front part of the shot. When blended with the fine milk foam, the overall flavor becomes more balanced and layered.
After completing the espresso extraction, pour the coffee liquid into a cup with a capacity of about 200 ml, then measure 150 ml of milk for steaming. Pay attention to controlling the air intake during steaming to make the milk foam thinner and finer, with the temperature ideally maintained at 55–60°C. Finally, slowly pour the milk into the coffee liquid. You may choose to perform latte art, but whether or not you do, ensure the milk foam and coffee liquid are uniformly integrated to deliver a smooth and rich mouthfeel.
A well-made Flat White should showcase a complex flavor profile including vanilla, cream, chocolate milk, and subtle winey notes, along with the bright acidity of berries and a lingering, smooth finish. With fine milk foam and a well-balanced ratio, each sip achieves a perfect harmony between rich coffee and silky milk.
The above content is compiled by CoffeeHunters, a coffee news website.
