Introduction:Many coffee enthusiasts often wonder when ordering a Flat White — does it have milk foam? And how is it different from a latte? This article delves into the differences between Flat White and latte in terms of espresso extraction, milk frothing, and ratios, analyzing their flavor characteristics and nuanced distinctions to help you find the option that better suits your taste.
Among the beverage menu in specialty coffee, Latte, Cappuccino, and Flat White (also known as Aussie Latte) are considered the three classics of milk-based coffees. All three are based on espresso, paired with varying proportions of milk and milk foam to create distinctly flavored drinking experiences. Among them, the difference between Flat White and latte — especially the presence and thickness of milk foam — is often the most confusing aspect for consumers.
To understand these differences, we must first start with the preparation of espresso. A high-quality espresso is the soul of all milk coffees. The ideal shot should possess a rich and robust flavor, a clean and uncluttered mouthfeel, bitterness that isn’t overly harsh, and an aftertaste with a pleasant sweetness. During preparation, freshly roasted finely ground coffee is used, extracted with water at around 94°C and under 9–10 bar of pressure, yielding a small volume of highly concentrated coffee liquid. Shops often use blends for extraction, such as the Sunflower Warm Blend composed of 30% sundried Yirgacheffe and 70% Honduran Sherry, which presents rich layers of wine aroma, berries, nuts, and caramel, ensuring each shot of espresso has a stable and distinctive flavor.
The extraction parameters of the espresso are also crucial. It is generally recommended to use 19.5–20g of coffee grounds to extract 38–40g of coffee liquid, with a time frame controlled between 27–32 seconds, maintaining a near 1:2 coffee-to-water ratio. However, in actual practice, adjustments may be needed based on the condition of the espresso machine and grinder. Beginners are advised to start with a baseline of 20g of coffee yielding 40g of liquid in about 28–32 seconds, then fine-tune according to flavor performance.
In addition to the espresso itself, milk frothing is also key to determining the texture of milk coffee. When frothing milk, attention should be paid to volume control — it’s recommended to use 40%–60% of the milk pitcher’s total capacity to avoid insufficient or excessive amounts that affect technique and final results. When frothing, first release the condensation from the steam wand, then insert the wand into the milk at a 45-degree angle to form a counterclockwise whirlpool. Begin with aeration to create initial foam, lasting about 3 seconds, allowing the milk foam to take shape. This is followed by the texturing phase, where the steam tip is submerged into the foam layer to heat without further aerating, breaking down large bubbles into fine ones. The final milk foam should be silky smooth, with temperature controlled between 55–65°C. Too high a temperature can cause protein denaturation, affecting mouthfeel.
A latte is made with 40g of espresso liquid, combined with heated milk that is frothed to approximately 1cm of dense foam, totaling about 300ml. The milk and espresso are fully integrated before latte art is poured. The result is a smooth texture with pronounced milk aroma while the coffee flavor remains clear, and a slightly bitter aftertaste ensures overall balance without sacrificing complexity.
Cappuccino is known as the “liquid marshmallow,” characterized by its distinct three-layer texture. It is made with 25g of espresso, paired with about 1.5cm of thick, dense foam, totaling around 200ml. When drinking, the first sip reveals the interplay of espresso crema and thick foam; the second sip brings the blend of milk and coffee; and the last offers the soft finish of fine foam, delivering a well-defined flavor stratification.
As for the Flat White (Aussie Latte), it is regarded as a version of latte with a stronger espresso presence, emphasizing the concentration and purity of the coffee flavor. It uses 40g of espresso paired with only about 0.5cm of thin foam, totaling roughly 180ml. During preparation, milk and espresso are poured slowly from the center to avoid disrupting the crema layer, preserving the coffee’s most original aroma and richness. Due to the thinner foam, the milk aroma is gentle upon entry, making the coffee’s primary character more prominent. It’s the ideal choice for those who enjoy intense coffee flavors.
Overall, the Flat White does indeed have milk foam, but its thickness is noticeably thinner than that of a latte or cappuccino, at only about 0.5cm, serving mainly to soften the mouthfeel rather than dominate the flavor. If you prefer a milk coffee with a more pronounced coffee taste, a refreshing and non-greasy texture, the Flat White is the better option. If you enjoy a beverage rich in milk aroma and smooth mouthfeel, then the latte is more suitable. Understanding these nuanced differences can help you make a more personalized choice the next time you place an order.
The above content is compiled by CoffeeHunters, a coffee news website.
