Introduction:Many coffee enthusiasts are well-acquainted with classic espresso-based drinks like lattes and cappuccinos, but often feel puzzled by the richer-tasting, smoother-textured Flat White. Is the Flat White really from Australia? What’s its connection to New Zealand? And how does it differ clearly from a latte? This article will take you deep into the origins, standard ratios, brewing parameters, and key differences between the Flat White and the latte in terms of milk foam, volume, and flavor—so you can easily recreate a professional-grade taste at home.

What are Flat White and Flat White (Fui Rui Bai)?

Many people often hear “Flat White” and “澳白咖啡 (Flat White),” but these actually refer to the same espresso-based drink, just under different names. Due to its regional origin, this drink is also called “Australian-style white coffee,” though some believe it actually originated in New Zealand. Regardless of where it comes from, it is an espresso-based beverage paired with a small amount of milk and an extremely thin layer of microfoam.Compared to a latte, it has a more pronounced coffee flavor and relatively less milk.

The Origin Debate of Flat White

There has long been a debate between Australia and New Zealand over the origin of the Flat White. Generally speaking, this drink is widely considered to have originated from the coffee cultures of either Australia or New Zealand and is very popular in both places.Interestingly, baristas in different regions have varying preferences when preparing it: baristas in New Zealand typically opt to use a double ristretto as the base, while those in Australia prefer a single shot of espresso. Additionally, in Australia, the Flat White is almost always served hot, as adding ice significantly reduces the richness and balance of flavors, even leading some to believe it loses the unique soul of the Flat White.

Standard Brewing Parameters for Flat White

Although the equipment and extraction systems may vary slightly from café to café, we can provide a reference standard based on common commercial espresso machine settings.Generally, the recommended parameters for extracting espresso are: pressure at 9 bar, water temperature controlled between 90.5–96°C, extraction time of about 20–30 seconds, and a coffee-to-water ratio ranging from 1:1.7 to 1:2. For a single shot of espresso, the coffee dose is around 12 grams, yielding approximately 20 ml of espresso; for a double shot, the dose is 20 grams, yielding about 40 ml.

Milk and Microfoam Ratios

For Flat White, whole fresh milk is preferred as it provides a richer milk aroma and a smoother mouthfeel.The ideal temperature range for steaming milk is 50–60°C. Too low a temperature won’t fully release the aroma of lactose, while too high a temperature may cause protein denaturation, resulting in a rough, gritty texture. As for the microfoam, the recommended thickness is around 5 mm, which is noticeably different from the 1 cm foam used in lattes or the roughly 1.5 cm thick foam in cappuccinos. In the standard recipe, a Flat White typically uses 40 ml of espresso combined with 140 ml of milk, resulting in a more concentrated flavor with a stronger coffee presence.

What’s the Difference Between Flat White and Latte?

When making these drinks at home, many people often accidentally turn a Flat White into a latte. In fact, the biggest differences lie in the thickness of the milk foam, the proportion of milk, and the cup size used.Taking the latte as an example, it’s usually served in a 300 ml ceramic cup, with about 40 grams of espresso, and a total of 260 ml of milk and foam, with the foam being around 1 cm thick. In contrast, the Flat White is typically served in a 220 ml glass cup, with about 30 grams of espresso, a total of 190 ml of milk and foam, and the foam is only about 0.5 cm thick, making it overall much flatter against the cup. These differences mean that the latte has a richer milk flavor, whereas the Flat White allows the coffee’s inherent taste to shine more prominently. As a result, some jokingly say that the latte is “coffee-flavored milk,” while the Flat White is “milk-flavored coffee.”

Summary and Practical Tips

Overall, although both the Flat White and the latte belong to the family of espresso-based drinks, they each have their own nuances in terms of coffee concentration, milk quantity, and microfoam thickness.If you want to try making these two classic coffees at home, it’s recommended to pay special attention to the thickness of the milk foam and the ratio of espresso used, as these are the key factors that determine the final flavor profile. Mastering these details will allow you to easily enjoy a professional-grade coffee experience.

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