Introduction:Flat White has been growing increasingly popular in the global coffee market, especially in Asia. It is commonly known by various names such as "Fulwi Bai," "Chun Yi Bai," and "Ao Rui Bai." Though these three are essentially the same type of coffee, slight variations in recipe and flavor exist due to differences in branding and regional preferences. This article will take an in-depth look at the distinctions among these three Flat Whites—from milk foam thickness and espresso ratio to the specific preparation details from major chain brands—to help you find the one that best suits your taste.
Flat White is a classic milk coffee originating from Australia or New Zealand, often described as a drink that falls between a latte and a cappuccino. It is known for its richer coffee flavor and finer milk foam, with foam thickness typically less than 5 millimeters, and is based on a double espresso or Ristretto. However, when this coffee made its way into the Chinese market, different names emerged due to varying brand strategies: Starbucks calls it "Fulwi Bai" (Blonde Espresso), COSTA names it "Chun Yi Bai" (Affogato Style), and Luckin Coffee labels it "Ao Rui Bai" (Australia White).
Although these three names may seem quite different, they are all localized variations of the Flat White. Whether you prefer a stronger coffee flavor or a smoother milky taste, understanding the detailed recipes of these three drinks can give you more confidence when ordering. This article will comprehensively break down the characteristics of Fulwi Bai, Chun Yi Bai, and Ao Rui Bai from aspects such as milk foam properties, espresso ratios, and differences in preparation.
First, let’s talk about the common foundation of these three coffees: the essence of Flat White lies in the perfect combination of espresso and fine milk foam. Generally, a standard Flat White uses a double espresso (Double Espresso) or a double Ristretto, with a total volume of about 160 to 200 milliliters. The milk foam is extremely fine, almost in a microfoam state, with thickness controlled between 3 to 5 millimeters, resulting in a smooth mouthfeel and prominent coffee aroma.
Among them, Ristretto is a type of espresso extracted for a shorter time with less water. It typically uses the same amount of coffee grounds as a regular espresso but extracts only about half the water volume, thus delivering a more concentrated, slightly sweet flavor with intense fruity acidity and body. Compared to a regular espresso, the extraction ratio for Ristretto is about 1:1, whereas for espresso it’s 1:2. This allows Ristretto to provide a stronger coffee base in a Flat White.
Next, let’s look at Starbucks’ "Fulwi Bai." According to official information, Fulwi Bai uses a refined espresso (i.e., Ristretto), and emphasizes short steaming times and fine milk foam. Starbucks’ Fulwi Bai is usually served in an 180-milliliter cup, containing a double Ristretto, with extremely thin milk foam. It offers a more prominent coffee flavor with soft milk notes, making it suitable for consumers who enjoy a strong coffee taste but don’t want to drink straight espresso. Its distinctive feature is the white milk foam dot at the end, which is not only decorative but also a showcase of the barista’s latte art skills.
COSTA’s "Chun Yi Bai" emphasizes the silky texture of the milk foam and the aesthetic appeal of latte art, often featuring heart-shaped designs, making it the most exquisitely presented of the three in terms of latte art. Chun Yi Bai uses regular espresso rather than Ristretto, so its coffee flavor is relatively balanced. The milk foam is slightly thicker than Fulwi Bai’s but still considered fine. Overall, it has a slightly heavier milk taste, a smooth mouthfeel, and is suitable for customers who prefer a balance between milk and coffee. However, some drinkers have noted that its flavor layers are less distinct, with a slightly weaker coffee presence.
As for Luckin Coffee’s "Ao Rui Bai," it is a choice that leans closer to the traditional Flat White recipe, using standard espresso along with fine milk foam. The milk foam thickness is well-controlled, offering a balanced overall flavor with a good proportion of coffee and milk. It delivers both milkiness and coffee aroma, making it suitable for most first-time Flat White drinkers. Luckin uses a stable milk source, resulting in consistent product quality, and its pricing is relatively affordable, making it a good value option.
Speaking of the biggest differences among these three coffees, they are mainly reflected in the choice of espresso, the thickness of the milk foam, and the overall proportions. Fulwi Bai uses Ristretto, giving it the strongest coffee flavor; Chun Yi Bai emphasizes milkiness and latte art presentation, with a slightly weaker coffee base; Ao Rui Bai takes a balanced approach, staying closer to the original Flat White flavor profile. In addition, the thickness of the milk foam directly affects the drinking experience. One of the charms of Flat White lies in that silky, velvety microfoam layer, which softens the sharpness of the coffee while bringing out the sweetness of the milk.
When ordering in real situations, if you prefer a drink with a strong coffee base and distinct flavors, you might want to go for Fulwi Bai first. If you favor a softer and smoother coffee experience both visually and in taste, Chun Yi Bai’s silky milk foam and exquisite latte art would be a great choice. And if you’re looking for a balanced and representative Flat White, Ao Rui Bai is definitely worth a try.
No matter which one you choose, understanding their differences can help you make the most flavor-aligned decision across different brands. Flat White is more than just a cup of coffee—it’s an excellent vessel for experiencing details and flavor layers. From the thickness of the milk foam, the choice of espresso, to the smooth sensation with every sip, each element is worth savoring.
The above content is compiled by CoffeeHunters, a coffee news website.
