Introduction:Learn about the origins and characteristics of Starbucks’ Flat White (also known as Australian Flat White), understand how it differs from a latte, and master professional extraction parameters and milk steaming techniques. This article provides a detailed guide on selecting the right Italian-style coffee blend, along with practical steps to recreate it at home, so you can brew a rich-flavored, finely textured Flat White in your own kitchen.

In 2015, Starbucks added the classic Australian milk coffee Flat White to its official menu, giving it the Chinese name “馥芮白” (Fùruìbái). Since then, this beverage, which combines strong coffee with delicate microfoam, has quickly gained popularity in the market. But many consumers still wonder: what exactly is the difference between a Flat White and a latte? And why are most versions available only as hot drinks? The key to an authentic Flat White lies in the precision of its espresso base and the mastery of its light, velvety microfoam.

This drink can be traced back to the post-World War II era, when a large number of Italian immigrants brought Italian coffee culture to Australia and the Americas. Over time, local consumers began to prefer milk-based coffee with a more prominent coffee flavor, prompting baristas to adjust the coffee-to-milk ratio and foam thickness—eventually giving rise to the “Flat White,” meaning “flat white,” which emphasizes the seamless integration of coffee crema and milk. Unlike a cappuccino, a Flat White is not meant to be sipped in layers but rather enjoyed as a unified experience where the aroma of the espresso and the smoothness of the foam come together in one sip.

Compared to a latte, the Flat White places greater emphasis on the expression of the coffee itself. Its role is to make the coffee the star, with the milk serving merely as a complement—resulting in a more intense and concentrated overall flavor. The ideal Flat White uses extremely fine and thin microfoam, about 1–2 mm thick, providing a silky texture with every sip. The recommended serving temperature is 55–60°C; this moderate heat perfectly highlights the aromas of both coffee and milk while minimizing the risk of layer separation. For the best flavor experience, it’s advised to enjoy it as a hot drink to avoid dilution and texture alteration from ice.

When crafting the Fùruìbái, we use our own house-roasted “Sunflower Warm Sun Blend,” composed of 70% Honduran Sherry and 30% Ethiopian Yirgacheffe Natural Red Cherry. This blend offers notes of sherry, vanilla, and creaminess, along with tropical fruit and fermentation layers from the red cherry, resulting in a soft and layered coffee profile.It is recommended to use a double ristretto as the base.Extract 20 grams of coffee grounds, aiming for an output of 30 grams, with an extraction time controlled between 22 to 24 seconds. Note that extraction conditions may vary slightly depending on the coffee beans used, so it’s advisable to fine-tune grind size and water temperature based on the actual beans you’re using.

After completing the espresso extraction, pour 150 milliliters of milk into the pitcher. When steaming, control the aeration to create finer, more even microfoam with thinner layers—this ensures a velvety texture when poured into the coffee. In terms of temperature, maintain it between 55–60°C. This range preserves the sweetness of the milk without making it too hot, resulting in a smooth and long-lasting finish.

So why do most Flat Whites on the market only come as hot drinks? The answer lies in the fineness of the microfoam and the control of temperature. Serving it hot ensures that the foam doesn’t collapse or separate quickly, allowing consumers to experience the aroma of the espresso and the velvety texture of the foam in every sip. If served cold, chilled milk can dilute the coffee liquid, and thick foam at low temperatures tends to lose its fine texture, making it difficult to achieve the same rounded and balanced flavor as the hot version. If you prefer a chilled drink, try the “Dirty”—a unique experience of hot and cold contrasts.

If you want to recreate this uniquely flavored Flat White at home, selecting the right coffee beans is crucial. It’s recommended to prioritize Italian-style blends with good stability and distinct flavor layers, especially medium to medium-dark roasts, which offer a wider margin for extraction error and are well-suited for home espresso machines. Below are four recommended blends for making Flat White, each with its own characteristics—all freshly roasted to ensure optimal extraction performance.

Balanced & Full-bodied Type — Premium Blended Coffee Beans: A mix of 30% Colombian washed and 70% Brazilian semi-washed, offering deep chocolate and caramel aromas with a creamy, silky mouthfeel. Ideal for those who enjoy sweet, full-bodied flavors.

Classic Rich Type — Commercial Blended Coffee Beans: Composed of 10% Robusta washed, 30% Colombian washed, and 60% Brazilian semi-washed, this blend features rich golden crema and nutty notes. When combined with milk, it delivers a soft bitterness and long-lasting aftertaste—perfect for those seeking a bold and full flavor.

Mildly Acidic & Soft Type — Dark Cocoa Blended Coffee Beans: A combination of 30% Yunnan washed small beans and 70% Brazilian semi-washed, presenting gentle plum acidity alongside nutty and caramel flavors. Paired with milk, it results in a balanced and smooth taste, ideal for users who prefer a lighter acidity.

No matter which blend you choose, remember to adjust grind size and extraction time according to your home equipment to fully bring out each bean’s potential—brewing a Flat White that’s truly your own.

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