Introduction:Have you ever been confused by the "Flat White," "Latte," and Starbucks' "Blonde Espresso" on café menus? These three milk-based coffee drinks may seem similar at first glance, but they actually differ significantly in terms of milk foam thickness, espresso-to-milk ratio, and overall flavor profile. This article delves into these differences, explores the origins of the Flat White, how it differs from a Latte, as well as the professional preparation process and key techniques, helping you master the art of choosing your ideal milk coffee.

As specialty coffee becomes more mainstream, an increasing number of consumers are paying closer attention to the details of their milk coffee. Among them, Flat White has gradually gained prominence in cafés around the world in recent years, becoming an alternative choice for many customers besides Latte and Cappuccino. However, for those unfamiliar with coffee classifications, Flat White and Latte may seem quite alike—aren’t they both just milk with espresso? In reality, the two differ markedly in milk foam thickness, coffee ratio, mouthfeel, and overall presentation.

The most distinctive feature of Flat White lies in its use of more espresso and less milk compared to Latte, along with a thinner layer of milk foam. Simply put, Flat White offers a richer, more velvety experience, allowing the unique characteristics of the coffee to shine through more prominently. This means that if you prefer the layered flavors of coffee itself, rather than having the strong milk aroma dominate everything, Flat White is the better choice for you.

Compared to traditional Latte, the proportion of milk in Flat White is noticeably lower. Generally, the coffee-to-milk ratio for Latte might be close to 1:3 or 1:4, while Flat White usually falls around 1:3.5 or even lower, depending on the café's style. Additionally, the milk foam thickness of Flat White is typically only about 5mm, which is significantly thinner than the approximately 1cm foam in Latte and the roughly 1.5cm foam in Cappuccino, resulting in a smoother, more delicate mouthfeel, almost like silk gliding across the tongue.

As for Starbucks’ "Flat White," it is actually the translated name for the Australian-originated Flat White when introduced to the North American market. This term first appeared around 2015, when Starbucks chose a name that resonated more with its brand language to make this Australian-style coffee more accessible to North American customers. Regardless of the name, however, its preparation philosophy and core proportions largely align with traditional Flat White.

When it comes to the origins of Flat White, there is still some debate. Some claim it was born in Sydney in the 1980s, while others argue it can be traced back to Melbourne in the 1970s. Regardless of its birthplace, what is certain is that Australian coffee culture has been deeply influenced by European immigrants, especially the espresso traditions brought by Italian and Greek migrants, which have given locals a unique understanding and insistence on the pairing of coffee and milk.

In Australia, coffee is typically served in small cups and is known for its intensity, which has allowed Flat White to quickly take root there. Compared to the creamy texture and milk-forward nature of Latte, Flat White places greater emphasis on the layered flavors and refined mouthfeel of the coffee itself. A good Flat White should allow you to appreciate the aroma and flavor of the espresso, while also maintaining the smoothness and subtle sweetness of the milk, achieving an excellent balance between the two.

So, how do you make a professional-grade Flat White? Below, we will explain step-by-step, from extraction parameters and milk handling to pouring techniques. First is the extraction: it is recommended to use 9 bar of pressure, with an extraction water temperature of around 94°C, and a coffee-to-water ratio set between 1:1.7 and 1:2. Taking double espresso as an example, the total extraction volume is about 40ml, using 20g of finely ground coffee, with an extraction time controlled between 20 to 30 seconds, yielding a coffee base that balances acidity, sweetness, and a rich aftertaste.

As for the milk, it is recommended to use whole fresh milk to maintain optimal foam texture and sweetness. The steaming temperature should be controlled between 50 to 60°C; exceeding this range may damage the protein structure in the milk, resulting in a coarse mouthfeel. The milk foam thickness needs to be precisely maintained at around 5mm—this thickness allows for thorough integration with the espresso without overly interfering with the coffee’s inherent aroma.

In practice, it is recommended to use a ceramic cup of about 200ml as the serving vessel. First, pour in the double espresso (about 40ml), then slowly add the steamed milk. The final total volume should be around 180 to 200ml, with milk accounting for about 140ml. Be mindful to stabilize your wrist while pouring, allowing the milk and coffee to rotate and blend from the center outward, resulting in a finished drink with distinct layers and a smooth mouthfeel.

The final Flat White should carry the berry acidity and chocolatey aftertaste of the espresso, harmoniously blended with the silkiness and subtle sweetness of the milk. The milk foam is thin yet dense, offering a smooth drinking experience without obstruction. The overall flavor is rich yet not heavy, making it an excellent choice for those who enjoy the essence of coffee but don’t want something overly light.

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