Introduction:Have you ever seen "Flat White," "Flat White Latte," or "Flat White Coffee" on a café menu but weren’t sure how they differ from a latte? In fact, these names usually all refer to the same classic espresso-based drink — the Flat White. This article will delve into the origins of the Flat White, explore how it differs from a latte in terms of milk ratio, foam thickness, and flavor profile, and explain the correct techniques for steaming milk and extraction parameters in detail. Whether you're choosing your next coffee or brewing one yourself, this guide will help you fully grasp the essence of this delicate milk coffee.

When walking into major chain cafés or independent coffee shops, you’ll often find coffee options with the character “白” (white) on the menu — such as Luckin’s “Oreaibai (Flat White),” Starbucks’ “Flat White,” or what many independent cafés label as “Flat White Coffee.” Though the names vary, they all refer to the same classic espresso beverage — the Flat White. So, what is the origin of the Flat White? What are the main differences between it and a latte? How does the thickness of the milk foam affect the overall taste? This article will take you through its historical background, recipe ratios, milk handling techniques, and actual brewing parameters — giving you a complete understanding of this beloved coffee.

Let’s start by discussing the origin of the name “Flat White.” The Flat White is a coffee drink originating from Australia, hence why Chinese-speaking consumers affectionately call it “澳白咖啡” (Ao Bai Coffee, meaning Australian White Coffee). This beverage typically consists of fine microfoam, fresh milk, and espresso, often using a single or double ristretto shot to enhance the coffee flavor. The word "Flat" means “smooth” or “velvety,” hinting at the expected texture of this coffee — delicate and layered. Compared to a latte, the Flat White emphasizes the expression of the coffee itself rather than letting it be overshadowed by the sweetness of the milk.

So, what are the actual differences between a Flat White and a latte? A latte, or "Coffee Latte" in Italian, literally means “coffee with milk.” As the name suggests, it’s a drink composed mainly of milk with a small amount of espresso. In terms of taste, the coffee flavor in a latte is more subdued, while the sweetness and silky smoothness of the milk take center stage. The milk foam is generally about 1 cm thick, with a soft, flowing texture. In contrast, the Flat White is based on a double espresso or ristretto shot, with only a small amount of milk added. Its foam is only about 0.5 cm thick, resulting in a smoother, lighter mouthfeel that allows the unique characteristics of the coffee to shine through more clearly.

Beyond foam thickness, there are also noticeable differences among the three common milk-based coffees — the Flat White, latte, and cappuccino — in terms of foam texture and flavor delivery. The Flat White has the thinnest foam, about 0.5 cm, with a smooth surface and excellent fluidity, offering a silky and layered drinking experience. The latte’s foam is around 1 cm thick, with moderate gloss and a soft flow, delivering a rich and full-bodied feel. The cappuccino, on the other hand, has the thickest foam, about 1.5 cm, with a duller surface sheen, low fluidity, and a dense, substantial mouthfeel. It’s often preferred by those who enjoy a strong milk aroma balanced with coffee.

You might wonder why it’s necessary to heat and froth the milk specifically when making these milk coffees. The key lies in the texture and aroma release of the milk. In cafés, baristas typically use the steam wand of an espresso machine to heat and aerate the milk, creating fine foam through the surface tension of milk proteins. The fineness of these bubbles directly affects the drink’s texture and aroma. When milk is properly heated and frothed, lactose dissolves and becomes trapped within the bubbles, while milk fat helps stabilize them. This ensures the foam evenly releases aroma upon drinking, resulting in a rich and velvety mouthfeel.

When operating the steam wand, there are several key techniques to keep in mind. It’s generally recommended to position the steam wand’s tip about 0.5 to 1 cm below the surface of the milk, using the spout of the pitcher as the 12 o’clock position, and aiming the wand toward the 2–3 o’clock or 9–10 o’clock direction. This angle helps the milk spin quickly, forming a small whirlpool that draws larger bubbles downward, resulting in a smoother and more uniform milk texture. If the steam is too strong and causes turbulence, slightly lower the wand deeper into the milk. If the steam is insufficient, adjust it to a shallower position to encourage better vortex formation.

With these basic principles understood, let’s look at the actual steps and parameters for making a Flat White. Typically, the Flat White is served hot, although iced versions are available. However, the cold environment makes it difficult to showcase the fine microfoam and subtle flavor details, so the difference isn’t very noticeable. From a professional barista’s perspective, it’s recommended to use a double ristretto as the base, with specific extraction parameters set at 20 grams of coffee grounds yielding 35 grams of espresso over approximately 26 seconds. Note that different coffee beans have unique characteristics, so adjustments should be made based on the beans you’re actually using.

For milk preparation, it’s advised to apply only a very brief stretch (about 1 second, or even none at all), then heat the milk to 55°C. This temperature helps preserve the milk’s sweetness and delicate texture while avoiding overheating, which can lead to rough foam or loss of flavor. Finally, slowly pour the steamed milk into the espresso. It’s recommended to use a cup with about 200 ml capacity to ensure the right balance between coffee and milk, highlighting the rich coffee aroma while maintaining an overall smooth and well-balanced drink.

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