Introduction:Both Flat White and Latte are popular milk-based coffees, but they differ in milk foam thickness, coffee ratio, and flavor profile. This article delves into the origins of Flat White, its key differences from Latte and Cappuccino, and explores why it often uses a double Ristretto as the base. It also provides practical guidance on milk frothing and brewing parameters to help you better understand the craftsmanship behind this refined milk coffee.

In cafés of all kinds—whether chain brands or independent shops—the Flat White, a milk and espresso-based coffee drink, is almost ubiquitous. Although it shares the same basic ingredients as Latte—milk and espresso—the two have notable differences in detail. This article starts with the history of Flat White, tracing its origins back to the rise of Australian coffee culture in the 1970s, and then compares it with Latte and Cappuccino in terms of cup size, milk foam thickness, and the ratio of coffee to milk. It explains why Flat White is sometimes called a "small Latte" and why many professional baristas prefer to use a double Ristretto as the base.

Flat White originated in Australia and New Zealand, where it is commonly referred to as Flat White. Before the 1970s, Australian cafés mostly served black coffee using French press or pour over methods. The introduction of espresso machines sparked local enthusiasm for espresso. Legend has it that Flat White was born when a barista accidentally steamed the milk to produce an overly thin layer of foam while making a hot milk coffee, but still served it as usual. To their surprise, customers raved about the unique flavor of this coffee with minimal foam. Later, due to its visual characteristic of the coffee surface aligning with the rim of the cup, it gradually came to be known as "flat white coffee," which is what we now call Flat White.

The key to making a satisfying Flat White lies in the fineness and uniformity of the milk foam. The ideal Flat White milk foam should be extremely smooth and relatively thin, and the milk temperature should not be too high, ideally kept between 55–60°C to maintain the clarity of the coffee’s flavor. Additionally, the cup size is usually smaller, helping each sip to balance the fusion of coffee and milk foam, thereby highlighting the aroma and layered complexity of the coffee itself.

So, how does Flat White differ from Latte and Cappuccino? In Italy, "Caffè Latte" originally refers to espresso with added milk—Latte literally means milk. Latte emphasizes the harmonious balance between coffee and milk, with their flavors complementing each other rather than one dominating the other. In contrast, Cappuccino consists of a single shot of espresso paired with about 1–2 cm of thick, dense foam. When drinking it, people often take a big sip of the foam first to enjoy its velvety texture before savoring the coffee liquid.

Flat White, however, takes a distinctly different approach: its original design intention is to make the coffee the star, with milk serving only as a complement. As a result, its coffee flavor is stronger and more concentrated, with a thin and fine layer of milk foam that allows each sip to blend coffee and foam seamlessly. Due to the thinner foam and smaller cup size, the overall proportion of coffee is higher, making Flat White taste richer—this is also one of the reasons it’s often called a "small Latte."

With the evolution of barista techniques, some Melbourne cafés have gone further by replacing the traditional espresso with a double Ristretto as the base, presenting the aromatic characteristics of the coffee beans in a more refined way. Ristretto refers to an extraction method that uses the same amount of coffee grounds but yields a smaller volume of coffee liquid, typically around 15–20 grams. The extraction time is short and concentrated in the early to mid-stage, resulting in a richer flavor and more pronounced sweetness, along with higher demands on coffee bean quality. This is also why, in many cafés, although the cup size of Flat White is usually smaller than that of Latte, its price remains similar.

So, how can you make a flavorful Flat White? First, it’s recommended to choose a blend with a distinct flavor profile—for example, a blend that combines notes of wine, vanilla, and tropical fruits—to establish a rich foundation for the entire drink. For extraction, using a double Ristretto can more intensely highlight the essence of the coffee. A general recommendation is to extract 30 grams of coffee liquid using 20 grams of coffee grounds, with an extraction time controlled between 25–27 seconds. Specific parameters can be fine-tuned based on the actual characteristics of the coffee beans used.

Next, pour the extracted espresso into a cup with a capacity of about 200 milliliters, then steam 150 milliliters of milk. Compared to Latte, Flat White requires thinner and finer milk foam, so the aeration during steaming should be reduced, aiming to create a delicate and fluid microfoam. The milk temperature should be maintained at 55–60°C, a range that balances texture and aroma expression. Finally, pour the steamed milk into the coffee at a steady flow rate, ensuring the milk foam and coffee liquid are evenly integrated to complete this refined and layered Flat White.

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