Introduction:Since the rise of the third wave coffee movement, the Flat White has become a popular choice for coffee enthusiasts seeking to explore the layers of milk coffee. This article not only explains the correct pronunciation of "Flat White" and whether it contains sugar, but also delves into a comparison of the classic preparation methods from Australia and New Zealand. It details the difference between Ristretto and regular espresso, and through practical examples, analyzes the unique flavor profiles brought by the two brewing methods—helping readers fully grasp the essence of this delicate milk coffee.

Starbucks’ Flat White, commonly referred to in Chinese as “馥芮白” (Fù Ruì Bái), has gradually gained attention since the rise of the third wave coffee movement. Many customers walking into a café and seeing this term on the menu often wonder at first: “How do you pronounce ‘馥芮白’?” Its correct pronunciation is close to “Fù Ruì Bái,” though some simply call it “Australian White,” “Pure Artisan White,” or “Little White Coffee.” Regardless of the name, the core of this drink is that even within a milk coffee, the flavor profile of the espresso remains distinctly perceptible.

Compared to common drinks like lattes or cappuccinos, the Flat White is characterized by the use of a more concentrated Ristretto shot and a reduced amount of milk, allowing the layers of the coffee itself to stand out more prominently.The “Flat” in Flat White refers to the flatness of the milk foam—the overall foam thickness is only about half that of a latte and does not exceed the rim of the cup.This is also one of the biggest visual and textural differences between it and a cappuccino.

Regarding the origin of the Flat White, it is widely believed to be either Australia or New Zealand, but there is still no definitive conclusion. Regardless of its origin, both places offer their own unique interpretations of this coffee. The Australian style typically uses a single shot of espresso, paired with a smaller cup size and less milk, featuring extremely fine milk foam that sits close to the rim; whereas the New Zealand style prefers a double Ristretto, using a larger cup size, with similarly thin foam but an overall richer and more layered flavor.

To gain a deeper understanding of the actual flavor profile of the Flat White, we can start with two main preparation methods. This article uses the Sunflower Warm Sunshine blend—composed of 30% sun-dried Yirgacheffe and 70% Honduran Sherry—as the base. Through actual extraction, it showcases its fermented wine-like aroma, berry acidity and sweetness, and caramel nut tones, helping readers grasp the charm of this coffee from a sensory perspective.

First, let’s clarify the difference between “espresso” and “Ristretto.” A regular espresso is typically brewed at 9–10 bar pressure, with a coffee-to-water ratio of around 1:2 (a single shot usually uses 9–11g of coffee grounds to extract 15–25g of coffee liquid; a double uses 18–20g to extract 35–45g).A Ristretto, on the other hand, is extracted using the same grind size and coffee dose but yields a smaller volume of liquid, with a ratio of about 1:1.6, and a relatively longer extraction time.This results in a more concentrated flavor in the Ristretto, with more pronounced acidity, sweetness, and bitterness. However, it can also easily become overly sour or burnt-tasting if over-extracted, so parameters must be carefully controlled.

In the Australian method, a small cup of about 100ml is typically used, with a single Ristretto shot (around 18g of coffee grounds extracted) poured in, followed by hot milk with very finely textured, thin foam. In terms of flavor,the fermented wine-like aroma is particularly prominent, the berry acidity transforms into a soft sweetness after the milk is added, and the finish carries notes of caramel and chocolate.The overall balance is smooth and mellow.

As for the New Zealand method, a medium-sized 200ml cup is used instead, with a double Ristretto shot (around 35g of coffee grounds extracted), also paired with hot milk and thin foam. When pouring the milk, care is taken not to disrupt the structure of the coffee layer on top, in order to create a distinctly layered flavor progression:The first sip reveals the original fermented wine-like aroma of the espresso, the second sip brings out a strawberry milkshake-like sweetness from the blend of coffee and milk, and the third sip gradually showcases the warm tones of roasted nuts.The overall flavor experience is more three-dimensional.

Regardless of which method is chosen, the key lies in controlling the thickness of the milk foam and the technique of milk pouring, ensuring that the final coffee not only has a smooth mouthfeel but also retains the delicate characteristics of the espresso. For those who enjoy exploring the nuances of coffee, understanding the two schools of Flat White preparation not only enhances the drinking experience but also allows for a deeper appreciation of the “flavor expression” philosophy emphasized by the third wave coffee movement.

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