Introduction:Flat White, also known as Flat White Coffee, is a classic milk coffee renowned for its rich coffee aroma and delicate microfoam. Originating from Oceania, there is still debate over whether it was invented in Australia or New Zealand. This article will delve into the history and recipe of the Flat White while providing a detailed comparison with Latte and Cappuccino in terms of cup size, foam thickness, espresso ratio, and flavor differences to help you find the one that best suits your taste.
When it comes to milk coffee with a bold flavor, many people first think of "Flat White," also widely known as澳白咖啡 (Ao Bai Coffee). You may have also heard it referred to by other translations such as 奥瑞白 (Ao Rui Bai) or 平白咖啡 (Ping Bai Coffee). This classic beverage from Oceania initially sparked discussions in Australia and New Zealand, and to this day, the two countries continue to debate its place of origin. Although its roots are difficult to trace, it is certain that Flat White is a type of milk coffee that emphasizes the flavor of the coffee itself and features relatively thin microfoam.
The original English name "Flat White" is widely used around the world. In addition to the phonetically and semantically fitting translation "馥芮白" (Fu Rui Bai), many regions also call it "小白咖啡" (Xiao Bai Coffee) or "平白咖啡" (Ping Bai Coffee). Compared to Latte and Cappuccino, Flat White has a more prominent coffee flavor, thinner foam, and an overall more concentrated taste. In fact, it was not until Starbucks introduced it to the Chinese market in 2015 under the name "馥芮白" (Fu Rui Bai) that this once niche drink gradually entered the public eye and became one of today’s popular coffee choices.
Fundamentally, Flat White is a type of milk coffee, but it emphasizes having "coffee as the star." Compared to Latte, Flat White has a lower proportion of milk and a finer, smoother microfoam layer, with a thickness of only about 0.3 cm—almost level with the rim of the cup—hence it is sometimes also called "平白咖啡" (Ping Bai Coffee, literally "Flat White Coffee"). In terms of the espresso base used, baristas in New Zealand often employ Double Ristretto (double ristretto shot) to enhance the concentration of flavors, whereas baristas in Australia tend to prefer Single Espresso (single shot), resulting in slightly different extraction profiles.
The birth of Flat White is closely related to the introduction of Italian espresso culture to Australia in the 1970s. Prior to that, local cafes mostly served black coffee using French press or pour over methods. With the increasing prevalence of espresso machines, consumers began to seek milk coffee with a more refined texture and clearer coffee flavor. Compared to the thick foam of traditional Latte or Cappuccino, coffee enthusiasts in Australia and New Zealand desired an option with thinner foam and more pronounced coffee aroma, leading to the emergence of Flat White—and its name reflects its characteristics: "Flat" denotes smoothness, and "White" refers to the color after milk is added.
Entering the 1980s, Flat White began to appear regularly on café menus in Australia, gradually becoming a daily choice for local consumers and slowly spreading to Europe, America, and other regions. Its true popularization within Chinese-speaking communities came in 2015 when Starbucks introduced it under the name "馥芮白" (Fu Rui Bai), quickly winning over many drinkers who enjoy a bold coffee flavor. Today, it has become one of the classic milk coffees in the minds of many coffee enthusiasts, alongside Latte and Cappuccino.
To gain a deeper understanding of Flat White, the best approach is to compare it with Latte and Cappuccino. In terms of cup size, a Latte typically uses a 300 ml wide-mouth ceramic cup, a Cappuccino often comes in an 180 ml narrow-mouth ceramic cup, and a Flat White is usually served in a glass or white porcelain cup of about 210 ml. Regarding the composition of coffee and milk, a Latte generally consists of two espresso shots (around 40 g of coffee grounds) paired with 260 ml of steamed milk and an appropriate amount of foam; a Cappuccino is made with one espresso shot (about 20 g of coffee grounds), 160 ml of milk, and thicker foam; a Flat White usually employs two espresso shots (around 30 g of coffee grounds), 180 ml of steamed milk, and is topped with extremely thin foam, delivering a more concentrated and refreshing taste.
Among these, foam thickness is the most直观 (intuitive) indicator distinguishing the three drinks. Cappuccino has the thickest foam, about 1 to 1.5 cm, often rising above the rim of the cup, creating a so-called "hamburger-like" appearance; Flat White has the thinnest foam, at just about 0.3 cm, almost flush with the surface of the cup, which is also why it's called "平白" (Ping Bai, meaning "flat white"); Latte’s foam is in between, about 0.5 cm—this thickness is conducive to latte art and is also one of the reasons for using a wide-mouth cup.
In terms of flavor and mouthfeel, Latte, due to its high milk content, presents an overall softer profile, making it suitable for those who prefer a balanced taste; Flat White, by using espresso and extremely thin foam, offers a more pronounced coffee aroma, with a refreshing and layered mouthfeel; Cappuccino emphasizes the fusion of coffee and foam, resulting in the richest and smoothest texture, where the fineness of the foam combined with the crema delivers an especially silky drinking experience. Additionally, it’s worth noting that all three classic milk coffees were originally served hot. Although Latte now also comes in iced versions, Cappuccino and Flat White remain primarily hot drinks to fully showcase their delicate foam and coffee aroma.
The above content is compiled by CoffeeHunters, a coffee news website.
