Introduction:Flat White, also known as Australian-style milk coffee, is a rich-style espresso beverage that has gained immense popularity in recent years. Compared to latte and cappuccino, it features a lower milk-to-coffee ratio, delivering a more intense coffee flavor. This article delves into the characteristics and origin controversies of Flat White, and provides practical extraction parameters and milk ratio suggestions for double shots of espresso—whether you’re enjoying it at a café or brewing at home, you’ll gain a deeper understanding of this classic drink.
Flat White, commonly referred to as Australian milk coffee or "Little White Coffee" in Taiwan and Hong Kong, is an espresso-based beverage with a relatively low proportion of milk. Compared to latte or cappuccino, it has finer and less milk foam, with a more prominent coffee flavor, and typically has a total volume of around 100 to 200 milliliters. The origin of this coffee remains disputed between Australia and New Zealand, with no definitive conclusion—yet this has also led to variations in preparation using either single or double shots of espresso.
In preparation, Flat White typically uses one or two shots of espresso, paired with extremely fine microfoam to create a rich yet smooth taste. With a single shot, using a small amount of milk, the final product is about 100 milliliters; choosing a double shot adds slightly more milk and a richer mouthfeel, with a total volume of about 200 milliliters. The main difference between these two methods lies in coffee strength and milk quantity, catering to different consumer preferences.
Regarding the origins of Flat White, it is generally believed to have emerged around the 1980s when European immigrants, especially Italians, brought espresso culture to Australia and New Zealand, where it gradually evolved. However, both countries claim to be the birthplace of the drink. Some say it first appeared in Sydney in the 1980s, while others claim it debuted in Melbourne as early as the 1970s; New Zealand, on the other hand, believes a version close to today’s style was developed in Wellington in the late 1980s.
Due to this origin dispute, Flat White coffee is divided into two major schools: the Australian style often uses a single shot of espresso (Single Espresso) paired with a small amount of microfoam, while the New Zealand style prefers a double shot of ristretto (Double Ristretto), with equally fine foam but a more concentrated coffee flavor. Regardless of the method, the goal is to craft a drink with distinct coffee flavor and subtle milk presence, making it ideal for consumers who enjoy a strong taste but don’t want a straight espresso.
In actual preparation, the key to Flat White lies in controlling the ratio of coffee to milk, as well as the fineness of the foam. Generally, extremely fine microfoam with a thickness of less than 0.5 centimeters is used, ensuring the overall drink feels smooth without being overly heavy.
Taking the common double shot version as an example, it uses two ristretto shots (around 40 milliliters), paired with approximately 160 milliliters of milk steamed to a microfoam state, with the final total volume controlled at around 200 milliliters. This ratio ensures the coffee flavor isn’t overpowered by the milk, while still enjoying the smooth texture brought by the delicate foam.
When extracting double shots of espresso, using freshly roasted coffee beans is especially important. It is generally recommended to use beans roasted within 5 days to achieve the best flavor expression. For extraction parameters, a fine grind is preferred, along with moderate pressure and time, to fully release the aroma and layered complexity of the coffee.
For example, one coffee shop's double shot uses 19.8 grams of finely ground coffee, extracted at 9 to 10 bar pressure to yield 38 grams of coffee liquid in about 30 seconds. Such extraction conditions ensure a rich and balanced coffee flavor. Of course, the performance of each coffee machine and grinder may vary slightly, so parameters can be fine-tuned based on the resulting flavor during actual operation.
For beginners, it is recommended to start with 20 grams of coffee powder, using a 1:2 coffee-to-water ratio (i.e., extracting 40 grams of coffee liquid), under 9 bar pressure for about 25 to 30 seconds, then adjusting based on the actual flavor outcome. Observe the balance of acidity and sweetness, body, and aroma expression, gradually finding the extraction method that best suits your taste.
In summary, Flat White (Australian milk coffee) is a beverage that emphasizes the balance of proportion, the fineness of the foam, and the harmony of coffee flavor. Whether you enjoy a strong coffee taste or wish to explore the diverse world of espresso-based drinks, gaining a deeper understanding of its preparation and extraction details will help you make more tailored choices when ordering at cafés or brewing at home.
The above content is compiled by CoffeeHunters, a coffee news website.
