Introduction:Flat White, a classic milk coffee born in the third wave of coffee, has won the favor of many coffee enthusiasts with its rich coffee aroma and delicate milk foam. How is it different from a latte? How should a Ristretto shot be extracted? This article delves into the characteristics of Flat White, explains the differences between it and a latte in terms of volume, type of espresso, and flavor, and explores the taste profile of larger commercial versions to help you better understand this classic coffee originating from Australia or New Zealand.

Flat White, also known as Flat White, Aussie White, or simply White Coffee, is a milk coffee beverage that has become increasingly common in coffee shops around the world in recent years. The prototype of this drink is believed to have originated in Australia or New Zealand, characterized by using a smaller amount of hot milk paired with espresso, highlighting the layered flavors of the coffee itself. Compared to a regular latte, Flat White has a smaller volume and a lower milk ratio, making it more suitable for consumers who prefer a stronger coffee taste.

Although the name of this coffee varies slightly in different regions, its core characteristics remain consistent: a refined small serving size (about 100ml), the use of a Ristretto shot, and velvety microfoam. These elements ensure that each sip delivers a balanced combination of the delicate flavors of coffee and the sweetness of milk. Since the rise of the third wave of coffee, Flat White has become an important vehicle for baristas to showcase their skills and the essence of coffee.

The most notable differences between Flat White and a latte (Latte) lie in volume and the method of espresso extraction. A standard Flat White is about 3oz (approximately 100ml), while a latte typically measures around 10oz (about 300ml). This means Flat White uses less milk to highlight a more intense coffee flavor. Additionally, Flat White uses a Ristretto shot rather than a standard espresso. Ristretto has a shorter extraction time, yields less liquid, but offers a more concentrated flavor, with brighter acidity and more pronounced sweetness.

So, how exactly is a Ristretto shot extracted? Taking a common espresso blend as an example, assuming the use of 19.5 - 20g of coffee grounds, a standard espresso extraction typically yields 35 - 38g of coffee liquid over about 25 - 30 seconds. For a Ristretto, the amount of coffee grounds remains the same, but the yield is about 30g, and the extraction time is shortened by 3 - 5 seconds. Although these seem like minor differences, they have a significant impact on flavor expression.

The coffee liquid extracted as a Ristretto does not carry the strong fermented aroma and berry-like acidity and sweetness of a standard espresso. Instead, it presents more pronounced wine-like notes, lemony acidity, along with soft vanilla and caramel undertones. This flavor profile, paired with fine and smooth microfoam, creates a more balanced and layered mouthfeel, which is also key to the elegant taste of Flat White.

As for why popular chain brands like Luckin often offer Flat Whites in significantly larger cup sizes? This is actually a result of market demand. To cater to the taste preferences of more consumers, chain coffee shops often adjust the serving size of Flat White, sometimes even offering iced options, but still use Ristretto to maintain certain coffee flavor characteristics. However, compared to the traditional around 100ml Flat White, these larger versions naturally have a slightly lower coffee intensity, tasting closer to a latte, but still offer a decent experience as a daily drink.

In summary, Flat White is a milk coffee that emphasizes the essence of coffee and refined flavors. Through its small serving size, high coffee-to-milk ratio, and delicate microfoam, it delivers a rich yet balanced taste experience to the drinker. If you enjoy exploring the details and layers of coffee, try finding a Flat White that truly uses a Ristretto shot and experience the subtle differences between it and a latte. Whether it originated in Australia or New Zealand, this coffee has become an indispensable part of modern specialty coffee culture.

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