Introduction:Although both flat white and latte are based on espresso and milk, they differ significantly in terms of ratio, milk foam thickness, and overall flavor profile. This article delves into the core differences between the two, including cup size choices, hot vs. cold variations, the balance of milk to coffee, and the extraction and pouring techniques used during preparation. It helps you understand why flat white offers a richer and smoother taste, and provides practical brewing references that can be easily replicated at home or in a café.
Many coffee lovers often hesitate between ordering a "flat white" and a "latte." These two classic espresso-based milk coffees, while both primarily composed of espresso and milk, actually have notable differences in the details—from milk ratio and foam thickness to how the overall flavor is presented.
First, looking at the amount of milk used,a flat white uses noticeably less milk than a latte, which allows the flavor of the coffee itself to stand out more, while also making the overall taste richer. In addition, the milk foam in a flat white is usually only about 0.5 cm thick. Compared to the thicker foam of a latte, the flat white's foam is finer and closer to the liquid surface, resulting in a silky-smooth mouthfeel.
In terms of cup size,a flat white generally uses a straight-sided cup of about 200 milliliters. This capacity achieves the optimal balance between coffee and milk, and also avoids dilution of the overall flavor due to an overly large cup. In contrast, lattes typically use larger cups with a higher proportion of milk, making them suitable for those who prefer a stronger milk aroma.
As for the cold version, traditionally, flat white does not actually come with an iced option. Although some coffee shops offer what is called an "iced flat white," such as Starbucks’ "Iced Flat White," it is essentially made by adding ice cubes to the hot version, which in reality tastes more like an iced latte. Therefore, if you want to experience the true characteristics of a flat white, it is recommended to choose the hot version to fully appreciate its rich and layered flavors.
In preparation, a flat white usually uses a double shot of espresso as the base,with a recommendation of using 18 to 20 grams of coffee grounds to extract 35 to 40 grams of espresso. The water temperature is around 94°C, and the pressure is controlled between 9 to 10 bar, which can fully bring out the aroma and layered flavors of the coffee. Then, the espresso is poured into a pre-prepared 200-milliliter straight-sided cup, followed by slowly pouring the steamed thin milk foam and hot milk. The pouring starts from the center, which allows the coffee and milk to blend evenly while preserving some of the coffee’s layered texture.
When you take your first sip, what you notice first is the fermented wine-like aroma and rich flavor of the espresso itself; then, the fusion of milk and coffee brings a smooth texture akin to strawberry milkshake; by the third sip, you can taste the lingering notes of roasted nuts. This is the embodiment of the rich flavor layers in a flat white. If the milk foam is too thick or the milk ratio is off, this delicate transition will be lost. Therefore, mastering the correct milk-to-coffee ratio and milk foam thickness is key to brewing a great flat white.
In summary, the difference between flat white and latte is not just in the name—it spans coffee flavor, milk ratio, foam thickness, and overall drinking experience. If you prefer a beverage where the coffee flavor is more prominent, the texture is smoother, and the layers are more distinct, flat white is a better choice than latte. Whether you're trying to brew it yourself at home or ordering at a café, understanding these details can help you make a more satisfying choice.
The above content is compiled by CoffeeHunters, a coffee news website.
