Introduction:Many people often confuse Flat White with Latte, but in fact, there are clear differences between the two in terms of espresso base, milk volume, milk foam thickness, and temperature. This article delves into the distinctions between the two—from cup size, ratio, to flavor profile—and explains why espresso is not suitable for light roast beans, as well as why blends dominate the market. We also handpicked 4 espresso blends, including Sunflower Warmth, Premium, Commercial, and Dark Cocoa, detailing their recipes and flavor profiles to help you find the most suitable espresso beans based on your taste preferences.

Although both Flat White and Latte are classic coffee beverages that combine espresso and milk, in the eyes of professional baristas, the two are distinctly different. Not only do they vary in the ratio of espresso used, milk volume, and foam thickness, but even the serving temperature affects the overall flavor presentation. Understanding these details allows you to more accurately choose the type of coffee you prefer and also helps you articulate your order more clearly.

Let’s start with what a Flat White is. Originating in Australia or New Zealand (depending on who you ask), Flat White is a coffee beverage that emphasizes the flavor of the coffee itself, with a relatively lower proportion of milk and extremely fine microfoam. The common method involves using a single or double ristretto shot (often a Single Espresso or Double Ristretto), paired with a small amount of milk—around 190–220 ml—and very thin foam, with the total cup size typically around 220 ml. Due to the smaller amount of milk and thinner foam, the coffee flavor comes through more directly, with a clear flavor profile. In Australia, it is usually served only hot, as adding ice can dilute the concentrated espresso flavor and diminish its characteristics.

In contrast, Latte originates from the Italian word for "milk" and is essentially a coffee beverage where milk takes center stage. Modern lattes feature a large amount of milk (usually 260 ml or more) paired with about 40 ml of espresso, with a milk foam about 1 cm thick, offering a smooth and velvety mouthfeel and suiting latte art creations. Thanks to the high proportion of milk, the overall flavor is more mellow, with milk aroma and coffee aroma blending harmoniously. However, the actual flavor of a latte can vary depending on the blend beans and milk quality used by different shops.

If you want to make Flat Whites and Lattes at home that are close to café quality, understanding extraction parameters and milk foam control is key. Taking the popular Philips E98 coffee machine as an example, the standard parameters for extracting espresso are: pressure 9 bar, water temperature 90.5–96°C, coffee-to-water ratio of about 1:1.7–1:2, and extraction time of 25–33 seconds. A single shot uses about 12 g of coffee grounds, extracting approximately 20 ml; a double shot uses 20 g of grounds, extracting about 40 ml.

The recommended ratio for Flat White is: using 30 g of espresso (typically a single shot), paired with 140 ml of whole fresh milk and 5 mm of thin foam, with the total volume controlled in a 220 ml glass cup, and the foam whipped to between 5/10 to 5.5–6/10 full. For Latte, it is recommended to use 40 g of espresso (often a double shot), paired with 190–260 ml of milk and 1 cm thick foam, with the total volume in a 300 ml ceramic cup, and the foam whipped to about 7/10 full.

Next, let’s discuss why using overly light-roasted coffee beans is not recommended for making espresso. Light roast beans typically have pronounced acidity and distinct flavors, but the high-pressure extraction of espresso machines amplifies these characteristics, often resulting in overly sharp acidity that can be unbalanced when paired with milk. Additionally, light roast beans generally lack the sweetness and body found in medium to dark roasts, making it difficult to achieve harmony with the creaminess of milk. Therefore, for making espresso, it is recommended to choose medium to dark roast blends to achieve a rounder mouthfeel with sufficient sweetness and body.

Most espresso beans available on the market today are blends, as blending combines the characteristics of beans from different regions, resulting in more stable and layered flavors. The concept of blends originally came from Italy, aiming to provide consistently flavored and cost-effective coffee to meet the demand for milk-based coffees such as cappuccinos and lattes. Stable blend ratios not only ensure consistent flavor day-to-day but can also be adjusted to tailor sweetness, body, and mouthfeel as needed.

Below are four common and representative espresso blends and their flavor profiles, suitable for coffee enthusiasts with different preferences:

First is the “Sunflower Warmth Blend,” which combines Honduran Sherry and Ethiopian Yirgacheffe Natural Red Cherry in a 7:3 ratio. This blend offers a rich flavor profile with prominent fruity acidity, berry aromas, and wine-like notes. When paired with milk, it showcases intense chocolate and caramel tones, with a lingering aftertaste that has a slight intoxicating feel. It suits consumers who enjoy both fruity and sweet profiles, and it is also suitable for both pour over and espresso brewing methods.

The “Premium Blend” uses Colombian and Brazilian beans in a 3:7 ratio. Its flavor profile is gentle with mild acidity, featuring nutty notes and a moderate crema layer, delivering a smooth and non-irritating mouthfeel suitable for daily drinking. Brazilian Cerrado provides a rich, bitter-sweet foundation, while Colombian Huila adds a fresh acidity, with the two complementing each other for good balance.

The “Commercial Blend” incorporates a small amount of Robusta (in a ratio of Colombian:Brazilian:Robusta = 3:6:1) to enhance crema and intensity. The flavor is anchored by caramel sweetness, complemented by nutty, dark chocolate, and cocoa aromas, with balanced acidity and sweetness and a long-lasting aftertaste. It is suitable for commercial use or those who prefer a bold flavor profile.

Finally, the “Dark Cocoa Blend” primarily consists of Yunnan and Brazilian beans in a 3:7 ratio, designed specifically for Moka pot users. This blend offers soft fruity acidity and pronounced caramel sweetness, along with nutty and dark chocolate tones. The mouthfeel is smooth yet still has body, with high cost-performance, making it ideal for beginners or small shop owners. The high-altitude richness of Yunnan beans complements the smooth bitterness of Brazilian beans, forming a harmonious and easy-drinking flavor profile.

In summary, Flat White and Latte are not just different in name—they differ in espresso ratio, milk volume, foam thickness, and overall flavor profile. If you prefer a coffee-forward taste with thin foam, Flat White is the better choice; if you enjoy a milk-rich, velvety coffee, then Latte is more suitable. When choosing espresso blends, it’s recommended to consider your taste preferences, along with roast level, flavor descriptions, and usage scenarios, to find the one that best suits you.

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