Introduction:Flat White is renowned for its intense coffee aroma and velvety microfoam, making it a classic milk coffee favorite among many coffee enthusiasts. However, compared to lattes and cappuccinos, it differs significantly in cup size, foam thickness, and coffee base. This article delves into the historical origins and flavor characteristics of Flat White, and provides a detailed explanation of the key steps taken by brands like Luckin to prepare it—including coffee bean selection, foam control, and extraction parameters—to help you better understand this highly acclaimed rich milk coffee.

Flat White (commonly referred to in Chinese as 澳白咖啡 or "Australian White Coffee") originated in the 1980s and 1990s, first appearing in Australia and New Zealand, though the two countries still dispute who invented it. Some claim it was first introduced by a café in Sydney, Australia, in 1984, while others suggest a coffee shop in New Zealand coined the term in 1989. Although its origin remains unsettled, what’s certain is that this bold-flavored coffee, with its delicate foam and strong coffee expression, has secured a place in the global coffee market.

Compared to a latte, Flat White generally has a smaller overall volume and a more concentrated ratio of coffee to milk, making the coffee flavors stand out more prominently. Compared to a cappuccino, its foam is noticeably thinner—about 0.5 cm thick—allowing the foam and coffee to blend more smoothly and delicately upon drinking. It’s also worth noting that Flat White is almost always served hot, although cold versions are available on the market, they often lack the layered complexity of the hot version.

After Starbucks entered the Chinese market, it named this drink "馥芮白" (Fu Rui Bai), using a more concentrated Ristretto as the base, which results in a bolder flavor. However, since "馥芮白" is a registered trademark of Starbucks, other brands like Luckin and Manner typically use "澳白" (Ao Bai) or simply label it as "Flat White." Regardless of the name, mastering the correct extraction and foaming techniques will allow you to capture the essence of this classic milk coffee.

When preparing Flat White,the cup size is usually controlled at around 200 ml,which is smaller than the typical 300 ml latte, allowing each sip to deliver a more intense coffee taste. Using a double shot of Ristretto as the base is a common practice among professional baristas. This method, which extracts only the first part of the espresso shot, retains more acidity and aroma while reducing excessive caramel and sweetness, resulting in a clearer expression of the coffee's true character.

In addition to the coffee base, the treatment of milk foam is the soul of a Flat White.The ideal foam thickness is only about 0.5 cm,thinner than the 1 cm foam of a latte, and it must be as smooth as silk to ensure seamless integration with the coffee when poured, creating a uniform mouthfeel. If the foam is too thick, it not only affects the appearance but can also diminish the layered complexity of the drink, losing the smoothness and finesse that Flat White is known for.

In practice, baristas typically use hot milk combined with lightly frothed microfoam, pouring slowly from the center of the cup while gently swirling the wrist to evenly blend the milk and coffee. This technique not only preserves the integrity of the coffee crema but also leaves a layer of extremely fine foam on top, resulting in a drink that is both rich in coffee flavor and smooth in milk texture.

In summary, to enjoy a Flat White at home or in a café that approaches professional standards, in addition to choosing the right café, you can also observe the balance between cup size, foam thickness, and coffee flavor. A good Flat White should have an intense yet non-bitter coffee aroma, silky microfoam, and a smooth overall mouthfeel. Whether you call it Flat White, 澳白, or 馥芮白, mastering these basic elements will help you better enjoy this classic bold milk coffee.

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