Introduction:Flat white coffee, like a latte, is based on espresso and milk, but differs greatly in ratio, milk foam thickness, and overall flavor presentation. This article delves into the origins of the flat white, its key differences from the latte—including cup size selection, why it's better suited as a hot drink—and provides professional-level brewing parameters and milk steaming techniques to help you fully appreciate the layered transition from wine-like aromas to roasted nuts.

Flat white coffee (Flat White) has become a common option in many cafés in recent years. Like a latte, it is made with espresso and milk, but the details hide a lot of nuance. From the ratio of coffee to milk, the thickness of the milk foam, to the overall brewing method, it showcases distinctly different flavor characteristics.

Many consumers often confuse flat white with latte, but the two actually have clear differences in detail. First, the amount of milk used in a flat white is usually less than that in a latte, and the milk foam is thinner—about only 0.5 cm thick—which makes the texture smoother and richer, while also allowing the layers of the coffee itself to come through more clearly.

In terms of cup size selection, it is recommended to use a straight-sided cup of about 200 ml for a flat white. This capacity can perfectly accommodate the combination of a double shot of espresso and an appropriate amount of milk. If placed in the larger cups commonly used for lattes, the drink may instead look insufficient in portion. In addition, according to the experience of most baristas, using a smaller-sized cup better highlights the fusion of its rich wine-like aroma and delicate milk foam.

Regarding whether there is a cold version of the flat white, the traditional flat white coffee does not have a cold form. Although some chain brands have introduced cold drink options similar to “Iced Flat White,” these are usually direct conversions of the hot drink recipe, with ice and cold milk added, often resulting in a significant downgrade in overall flavor compared to the hot version. Therefore, if you want to experience the true characteristics of flat white coffee, it is recommended to choose the hot version to fully appreciate its layered profile—from the first sip of concentrated wine-like aroma to the later notes of roasted nuts and berries.

In terms of preparation, the key to a flat white lies in the extraction of the espresso and the steaming technique of the milk. Generally, 18–20 grams of coffee grounds are used, extracted with water at 94°C and a pressure of 9–10 bar to produce about 35–40 grams of coffee liquid, with a coffee-to-water ratio of approximately 1:2. These extraction conditions fully bring out the coffee’s fruit acidity, wine-like aroma, and caramel sweetness, laying a solid foundation for the subsequent fusion with milk.

As for the milk, it is recommended to use fresh whole milk, steamed to a microfoam state, with foam thickness controlled to within 0.5 cm. This kind of milk foam not only softens the intense taste of the coffee but also makes the flavor smoother and more refined. When pouring the milk, it should be slowly injected from the center of the espresso, allowing the milk and coffee to blend evenly while retaining some of the layered feel of the espresso.

When you take your first sip, what you first perceive is the unique fermented wine-like aroma and berry acidity of the espresso; then, the fusion of milk and coffee brings a smooth texture reminiscent of a strawberry milkshake; finally, you can taste a hint of roasted nut aroma. This is precisely the charm of flat white coffee—distinctly layered, yet harmoniously unified.

In summary, the flat white is a coffee item that pays attention to detail. Whether in terms of ratio, milk foam, cup size, or brewing technique, it differs significantly from the latte. If you enjoy a coffee experience that is rich yet smooth, you might want to explore further and personally taste an authentic flat white to experience its subtle flavor transitions.

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