Introduction:Although both Flat White and Latte belong to the espresso family, they differ significantly in cup size, milk foam thickness, and flavor profile. This article delves into the core differences between the two, from their origins and ingredient ratios to milk texturing techniques, supplemented with professional extraction parameters and practical tips to help you choose the one that best suits your taste preferences.

Many people first encountered Flat White after Starbucks introduced it to the market in 2015 under the name "Flat White" (rendered as 馥芮白 in Chinese). Soon after, various international chains followed suit, giving it different localized names—such as Costa’s "Caffè Cortado" and Luckin Coffee’s "Aurora White." However, in its countries of origin, Australia and New Zealand, this coffee is commonly referred to as Flat White, or “澳白” in Chinese.

The birth of Flat White is closely tied to local drinking habits. In the 1980s, as Italian immigrants brought espresso techniques to Australia and New Zealand, local consumers gradually developed a preference for coffee with a stronger flavor and thinner milk foam. Traditional Latte is dominated by a large amount of milk, whereas Flat White flips the script, making coffee the star and milk merely a complement—thus highlighting the coffee flavor more prominently.

In terms of cup size, Latte typically ranges above 250ml. For instance, a hot Latte from one shop uses a 300ml cup, based on a double shot of espresso (about 40g of coffee grounds), with approximately 260ml of fresh milk, resulting in a notably hearty drink. In contrast, Flat White emphasizes being "small but strong," commonly served in cups of 150–180ml, with a higher proportion of coffee and an even finer, thinner layer of milk foam. With each sip, you can feel the espresso being enveloped by silky milk foam, delivering distinct layers of flavor.

The core difference between Flat White and Latte mainly lies in the ratio and thickness of milk and foam. Generally, Cappuccino uses one shot of espresso paired with 1–2cm of thick, fluffy foam, forming the so-called "hamburger structure," often requiring drinkers to sip the foam first. Latte’s foam is about 0.5cm thick, while Flat White’s is strictly kept below 0.3cm. Some shops even forgo foaming entirely to preserve more crema (coffee oil), pouring hot milk directly. One shop maintains a foam layer of about 0.3cm, ensuring a creamy-smooth texture without sacrificing the intensity of the espresso.

In terms of extraction and serving style, Latte ratios can be adjusted according to the shop’s style, while Flat White is primarily defined by its small cup size. The amount of coffee remains unchanged, with milk quantity reduced to enhance the concentration of the coffee flavor. For this reason, Flat White is also seen as a “smaller Latte,” yet with a tighter, more layered taste.

With the rise of the specialty coffee trend, single-origin espresso (SOE) beans are increasingly used in espresso brewing. Compared to large-format Lattes and thick-foam Cappuccinos, Flat White better highlights the unique regional characteristics of the coffee beans. In specialty cafés in cities like Melbourne, baristas often use a double Ristretto instead of a traditional shot of espresso, served in a 150ml cup, with a milk foam thickness similar to that of a Latte, resulting in a more focused and layered flavor.

Ristretto, in Italian, means “restricted,” referring to extracting only the first half of the espresso shot. It has higher concentration and more intense flavor than a regular espresso. This technique brings out brighter fruit notes and a tighter mouthfeel, and when mixed with milk, delivers a richer overall flavor. However, it’s important to note that different coffee beans have unique profiles, and extraction parameters should be adjusted accordingly. Baristas are advised to optimize settings daily based on the specific beans used.

One shop uses its own roasted "Sunflower Warm Sun Blend" for Flat White, composed of 70% Honduran Sherry Coffee and 30% Ethiopian Yirgacheffe Natural Red Cherry Coffee. The former contributes whisky-like aromas, vanilla, and a creamy texture, while the latter offers tropical fruit and fermentation notes. Together, they create a richly layered and smoothly balanced flavor profile.

Specifically regarding extraction parameters, the shop uses a double Ristretto (Double Ristretto), extracting about 30g of coffee liquid with 20g of coffee grounds, keeping the time within 22–24 seconds. These parameters may need fine-tuning depending on the actual blend used, and it is recommended that baristas optimize settings each day before opening based on the beans’ condition.

After extraction, the coffee liquid is poured into a preheated cup, followed by steaming 150ml of milk. During steaming, less air should be incorporated compared to Latte to ensure a fine and dense foam, with the thickness controlled below 0.3cm. The temperature is advised to stay between 55–60°C—a range that preserves milk aroma without scalding the palate. Finally, the milk is slowly poured into the coffee. Depending on preference, latte art may be added. Due to the thinner foam, the overall liquid surface is flatter, which is also one of Flat White’s visual characteristics.

The finished Flat White exudes a complex aroma of vanilla, chocolate milk, and whisky truffle, along with a fruity tartness in the finish. On the palate, it is smooth and rich, with a long-lasting aftertaste—perfect for those who enjoy strong coffee flavors but don’t want them to be overshadowed by milk.

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