Introduction:Have you ever been confused between Luckin’s Flat White and Au Lait? Though these two milk-based coffees may seem similar at first glance, they actually differ significantly in terms of coffee base, milk foam thickness, and overall flavor profile. This article takes an in-depth look at the differences between the two—from coffee bean selection, brewing methods, cup size to milk foam techniques—to help you accurately grasp the unique characteristics of each. We’ve also included a ranking of Luckin’s top ten most popular coffee drinks to give you more guidance on your next order.
Although both Flat White and Latte belong to the milk coffee category, careful tasting will reveal distinct differences in flavor layers and texture structure. This article compares Luckin’s Flat White and Au Lait from multiple perspectives, analyzing their differences in coffee beans, cup size, base concentration, and milk foam thickness. It also explains why Flat White is usually only available as a hot drink. Additionally, we've compiled a list of the ten most popular and well-received drinks from Luckin Coffee for coffee enthusiasts’ reference.
Among the many milk coffees, Latte can be considered the most iconic classic. Its name “Latte” means “milk” in Italian, which tells you that Latte is a milk-forward drink with relatively mild coffee flavors, making it suitable for consumers who prefer creaminess over bitterness. Flat White coffee, originally called “Flat White,” originated in Australia and is a variation based on traditional Italian espresso that emphasizes the coffee's inherent flavor even more.
Flat White was initially created by Australian baristas after being exposed to Italian espresso, blending local beverage culture to develop a new drink. At first, it bore some resemblance to France’s Café au Lait, but it gradually evolved into a unique style. As Italian-style coffee gained global popularity, Latte became a worldwide bestseller, while Flat White was introduced to the Chinese market by Starbucks in 2015 under the name “Fulai Bai” (Blonde Espresso), quickly gaining high popularity. Since “Fulai Bai” had been trademarked, other brands began referring to this coffee as “Flat White,” and Luckin launched its own version called “Au Lait.”
So, how exactly do Luckin’s Au Lait and Flat White differ from a regular Latte? The primary difference lies in the role of the coffee. Flat White emphasizes the inherent flavor of the coffee, with greater attention given to coffee bean selection and brewing methods to highlight the coffee’s characteristics, making the coffee the star and the milk a supporting element. As a result, Flat White offers a more concentrated coffee aroma and a richer taste. In contrast, Latte focuses on the creaminess and sweetness of the milk, with a relatively milder coffee flavor.
In terms of coffee bean usage, Australian cafes often opt for blended beans when making Latte to deliver a balanced flavor that closely resembles traditional Italian styles. When crafting Flat White, however, they tend to choose single-origin beans or those roasted lightly to medium, allowing the coffee’s fruit acidity, aroma, and sweetness to stand out more. For example, a classic Italian blend made from Brazilian, Indonesian, and Vietnamese beans using dark roasting can extract rich crema and a full-bodied taste—ideal for Lattes and Americanos. But if you want to try a more distinctive Flat White, you might adjust the grind size and brewing parameters.
Another noticeable difference is the cup size. A standard Latte typically has a volume of around 350 milliliters, while a Flat White usually contains only about 200 milliliters. This design is intended to concentrate the ratio of coffee to milk, highlighting the coffee flavor. Taking common preparations as an example, a Latte typically uses two shots of espresso (around 40 grams of coffee powder yielding 40 grams of coffee liquid), paired with 260 milliliters of milk; whereas a Flat White uses two Ristrettos (about 20 grams of coffee powder yielding 28–30 grams of coffee liquid), along with just 170 milliliters of milk, resulting in a drink with a stronger coffee presence and a more robust mouthfeel.
A Ristretto is a more concentrated extraction method than a standard espresso, pulling only the first part of the shot—roughly the middle-to-front portion—resulting in a smaller volume of coffee liquid but a more intense flavor, with sharper acidity and more pronounced roasting notes. It’s ideal for highlighting the coffee itself. Compared to an espresso’s 20 grams of coffee powder yielding 40 grams of liquid, a Ristretto limits extraction to 28–30 grams, showcasing finer flavor layers.
Besides proportions and base, milk foam is another key differentiator. The milk foam on a Latte is generally about 1 centimeter thick, providing a smooth and velvety mouthfeel; in contrast, the milk foam on a Flat White is extremely thin, about 0.5 centimeters thick, almost level with the rim of the cup—this is also the origin of the word “Flat” in “Flat White.” This thin layer of foam makes the drink feel smoother without masking the intrinsic flavor of the coffee.
Overall, if you prefer a strong coffee taste with milk playing only a supporting role, then Flat White or Au Lait would be more suitable choices. If you enjoy drinks with rich milk aroma and milder coffee flavors, then Latte better meets your needs. Additionally, because Flat White uses Ristretto and thin milk foam, temperature has a more significant impact on taste, which is why it’s mostly offered only as a hot drink to ensure the optimal flavor experience.
Finally, here’s a list of Luckin Coffee’s ten most popular and highly rated drinks: Coconut Latte, Cheese Latte, Velvet Latte, Iced Americano, Okinawa Brown Sugar Velvet Latte, Sea Salt Cheese Thick Milk Latte, Coconut Cloud Latte, Yirgacheffe Dirty, Flat White, and Latte. These are classic options with high repurchase rates, offering something for everyone whether you’re new to coffee or a seasoned enthusiast.
The above content is compiled by CoffeeHunters, a coffee news website.
