Introduction:Flat White originated in Melbourne, Australia, and is characterized by its delicate microfoam and intense coffee flavor, making it a favorite among many coffee enthusiasts. This article delves into the controversies surrounding its origin, the control of foam thickness, Ristretto extraction techniques, milk ratio, and provides a practical step-by-step guide based on a standard 200ml cup size to help you master the essence of this classic espresso-based drink.

Also known as Aussie White or Flat Whites, Flat White is a classic espresso beverage originating from Melbourne, Australia. Like Latte and Cappuccino, it consists of espresso and fresh milk, but its most distinctive feature is its extremely thin layer of foam, about 0.5 cm thick, with the overall surface of the drink level with the rim of the cup, giving it a flat appearance — hence the name "Flat" (flat).

In terms of flavor profile, Flat White emphasizes the aroma and layers of the coffee itself more than Latte, and unlike Latte which aims for balance, or Cappuccino which is disrupted by thick foam, Flat White’s fine and smooth microfoam allows one to feel a delicate and silky texture upon drinking, while retaining the strong coffee character. It is an unmissable choice for those who appreciate pure coffee flavors.

Before exploring how to make a high-quality Flat White, let’s first clarify the basic characteristics of this drink. Flat White is typically served in a ceramic cup with a capacity of around 200ml, combining a precisely controlled ratio of Ristretto espresso base with a small amount of hot milk, creating a rich yet smooth coffee experience.

Regarding the origins of Flat White, there is actually a dispute between Australia and New Zealand. Both countries claim to be the birthplace of this beverage, each with their own variations and preparation methods. However, it is generally believed that this coffee was born in the 1980s, when Italians introduced espresso culture to Australia. To cater to local customers' preference for milk drinks with a stronger coffee flavor, the traditional milk foam ratios of Latte and Cappuccino were gradually adjusted, eventually evolving into the Flat White — with thinner foam and a more prominent coffee presence.

In the early days, Australia’s coffee market mainly featured black coffee made with French press or pour over. It wasn’t until the early 1970s, with the introduction of espresso machines, that a new wave of coffee culture emerged. Compared to Latte and Cappuccino, consumers preferred versions with thinner foam and a stronger coffee taste, leading baristas to continually adjust the milk-to-coffee ratio, gradually thinning the foam layer until it became completely level with the rim of the cup — forming the prototype of today’s Flat White.

Over time, Flat White spread from Australia and New Zealand to European and American markets, and was introduced to the Chinese market by Starbucks in 2015 under the name “馥芮白 (Furui Bai),” further boosting its popularity. Regardless of the name, its core philosophy remains centered on “coffee as the star, with milk as the supporting element.”

Next, we’ll take a deeper look at the three key elements of Flat White: foam thickness, espresso base, and milk ratio.

1. Foam Thickness
The most distinctive feature of Flat White is its extremely fine and thin foam layer, usually only about 0.5 cm thick, with the overall liquid level flush with the rim of the cup — hence the name Flat White. Compared to the roughly 1 cm tall foam of a Latte, Flat White’s foam sits closer to the liquid surface, almost invisible, allowing every sip to deliver a fusion of coffee and milk. Some baristas even opt not to create additional foam, pouring heated milk directly over the espresso to preserve the fullest coffee crema and flavors.

2. Espresso Base — The Use of Ristretto
Flat White typically does not use regular espresso, but instead opts for a more concentrated and intensely flavored Ristretto as its base. Ristretto is made by limiting the water used in extraction, drawing only the first and middle portions of the coffee grounds — discarding the latter part which may bring harsh textures and excessive impurities — resulting in a richer flavor, brighter acidity, and reduced bitterness.

For example, if a regular espresso uses 20 grams of coffee grounds to extract 40 grams of espresso, a Ristretto uses the same 20 grams of grounds but extracts only 28–30 grams, yielding a tighter and more layered coffee taste.

3. Milk Ratio
To maintain the dominance of coffee, Flat White uses a relatively low proportion of milk. Taking a common 200ml ceramic cup as an example, two Ristrettos (approximately 30 grams of espresso) are used, along with 170 grams of hot milk. This ensures that the overall flavor of the drink remains bold and is not diluted by too much milk. The moderate amount of milk also works with the delicate foam layer to create a silky-smooth and well-layered drinking experience.

Below is the actual step-by-step process for making a Flat White, based on a 200ml cup size:

First, wipe the portafilter basket dry with a clean towel, then grind approximately 20 grams of coffee beans using a grinder, evenly distribute them into the basket, and gently tamp them down. Next, use a distribution tool to level the coffee grounds, then uniformly tamp them with a tamper to ensure a compact and level puck.

Turn on the extraction switch to pre-wet the group head, which helps moisten the brew head and remove any residual coffee grounds. Then securely attach the portafilter to the group head and begin extraction. It is recommended to monitor the weight and time of the extraction — when the scale shows 28–30 grams of extracted liquid and the time is between 27–28 seconds, stop the extraction and pour the two Ristrettos into a preheated Flat White cup.

In a separate pitcher, pour about 170ml of fresh milk and steam it to an appropriate level, creating microfoam with a thickness of about 5 millimeters. Gently swirl the cup containing the extracted Ristretto base, then pour the steamed milk in a circular motion to allow the milk and coffee to blend thoroughly, creating a silky and well-layered mouthfeel.

Lastly, it’s worth noting that different coffee beans can exhibit varying flavor profiles, which will also affect the final outcome. For instance, certain blends may carry complex notes such as whiskey, vanilla, cream, and berries. When combined with milk, they can produce a chocolate-like velvety texture and a long-lasting aftertaste, significantly enhancing the overall flavor complexity of the drink.

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