Introduction:Luckin’s Flat White attracts many consumers with its rich coffee flavor and fine milk foam, but how does it differ from a hot latte? Starting with the Flat White series of drinks, this article delves into the common characteristics behind the names Flat White, Flat White-style, and Original Blend, while also providing a detailed comparison with lattes in terms of cup volume, milk foam thickness, and coffee ratio. Additionally, it explains the extraction principles of the ristretto shot and offers professional-level parameter recommendations to help you master the key details of recreating it at home.
In recent years, various coffee chain brands have frequently launched new flavors, among which Luckin’s “Flat White” has won the favor of many coffee enthusiasts with its rich aroma and delicate milk foam. However, many consumers wonder: what exactly is the difference between Flat White and latte? In fact, this drink belongs to the internationally recognized Flat White family, sharing the same coffee style as Starbucks’ “Blonde Latte,” Costa’s “Original Blend,” and even Guangzhou’s “Xiao Bai,” all falling under the same category of coffee beverages.
The most distinctive feature of Flat White is that every sip allows you to simultaneously experience the integration of fine milk foam and coffee-milk blend. As a result, the milk foam must be extremely fine, with well-controlled thickness, and the overall serving size is relatively small, with the temperature not being too high, to ensure the best flavor and mouthfeel. This type of coffee usually uses a double ristretto as the base, paired with a small amount of velvety milk foam, adding more layers to the coffee.
So, what are the obvious differences between Luckin’s Flat White and a hot latte? First, in terms of appearance and taste, Flat White has thinner milk foam, typically no more than 0.3 centimeters, whereas a latte’s milk foam layer is about 0.5 centimeters, and after latte art, the liquid surface appears slightly arched and full. Additionally, the serving size of Flat White is generally around 200 milliliters, much smaller than the common large cup of latte (over 300 milliliters), making it taste richer and also quicker to finish.
In terms of the coffee-to-milk ratio, lattes usually maintain a certain range, while Flat White adjusts flexibly according to the serving size to highlight the original flavor of the coffee. Many specialty baristas opt to use a small cup of 150–180 milliliters when making Flat White and reduce the amount of milk, increasing the proportion of coffee to enhance the flavor expression. Moreover, the trend of using SOE (Single Origin Espresso) allows Flat White to better showcase the regional characteristics of the coffee beans, such as bright acidity and unique fruity aromas.
When it comes to the soul of Flat White, one cannot overlook the “ristretto shot.” This term originating from Italy means “restricted” or “refined,” and it refers to an espresso extracted for a shorter time, taking only the first half to two-thirds of a regular shot. Compared to a traditional espresso, a ristretto has less volume but higher concentration, more intense flavor, a more pronounced sweet-and-sour tone, and even lower caffeine content.
Taking actual extraction parameters as an example, a standard espresso typically uses 20 grams of coffee grounds to extract 40 grams of coffee liquid, taking about 28–30 seconds. A ristretto, on the other hand, uses the same amount of coffee grounds but extracts only 27 grams of coffee liquid in 20–25 seconds, thus preserving only the most essential first part of the espresso shot. The flavor is more intense and layered, often featuring berry-like acidity, winey notes, and a caramel finish.
If you want to try recreating a professional-level Flat White at home, you can refer to the following practical parameters: it is recommended to use a ceramic cup of about 200 milliliters, with a double ristretto as the base, and add about 150 milliliters of fresh milk, roughly in a 1:5 ratio. The milk foam layer should be controlled to within 0.3 centimeters, and when steaming, use less air intake than with a latte to achieve a light, thin, and delicate effect. The milk temperature is recommended to be maintained at 55–60°C—this range fully releases sweetness without being too hot, helping to enhance the overall balance of flavors.
Finally, by evenly and steadily integrating the steamed fine milk foam into the coffee liquid, you can enjoy a Flat White that combines the aromas of vanilla, cream, chocolate milk, and whisky truffle chocolate, along with the sweet-and-sour notes of berries and a rich lingering aftertaste. Experience the layers of coffee in the details, and let every sip be full of surprises.
The above content is compiled by CoffeeHunters, a coffee news website.
