Introduction:Do you wonder if Starbucks’ Flat White counts as black coffee? What are the differences between the Australian and New Zealand styles? This article delves into the origins and controversies of the Flat White, how it differs from a latte or cappuccino, and details the key elements of Ristretto extraction, milk foam thickness control, as well as the steps and flavor profiles of two classic preparation methods—helping you better understand this representative drink of the third wave coffee movement.
Flat White (馥芮白)is an espresso-based beverage that has garnered much attention in recent years. Especially with the rise of the third wave coffee movement, consumers are no longer satisfied with just a caffeine fix but have begun to pursue more nuanced and layered flavor experiences. Compared to lattes or cappuccinos, the Flat White emphasizes allowing the true character of the espresso to shine through the milk. As a result, it often uses a more concentratedRistretto shotand reduces the proportion of milk, allowing the overall drink to retain a more distinct coffee profile.
As for the Chinese translations of Flat White, common ones include “澳白咖啡” (Ao Bai Coffee), “小白咖啡” (Xiao Bai Coffee), “醇艺白咖啡” (Chun Yi Bai Coffee), “澳瑞白咖啡” (Ao Rui Bai Coffee), and “馥芮白” (Fu Rui Bai). Among these, Starbucks’ “馥芮白” is the most widely recognized. As for its origin, there are longstanding claims for both Australia and New Zealand. Both places have their own unique preparation styles, but they share the common goal of creating a hot milk coffee that boasts a strong coffee flavor and clearly highlights the aroma of the espresso. While its true origin remains uncertain, we can appreciate the distinctive qualities of each style through their respective methods.
The Australian version of the Flat White typically uses a smaller glass and is made witha single Ristretto shot, along with a small amount of steamed milk. The milk foam is about half as thick as that of a latte, which results in the milk layer sitting closer to the rim of the cup, highlighting a stronger coffee-forward body. In contrast, the New Zealand method usually employs a standard-sized cup, usinga double Ristretto shot, with slightly more milk while maintaining a thin layer of foam, offering a more complex and layered drinking experience.
It’s worth noting that the term “Flat” here conveys the idea of being “level” or “even.” Compared to the thick, sometimes overflowing foam of a cappuccino, or the milk foam level that matches the rim in a latte, the foam in a Flat White is deliberately kept lower. This gives the drink a more understated appearance while enhancing the integration of coffee and milk. This design also allows drinkers to more directly perceive the coffee’s inherent aromas and balanced acidity and sweetness.
When it comes to the choice of espresso,the Ristretto shotis the soul of the Flat White. Compared to a regular espresso (with an extraction ratio of about 1:2, commonly using 9–11g of coffee grounds to yield 15–25g of espresso), the Ristretto uses the same grind size and dose but extracts less liquid (about 1:1.6, commonly using 18–20g of coffee grounds to yield 30–35g of espresso). This extraction method results in a more concentrated flavor profile, but care must be taken to avoid excessive concentration that may lead to sourness or burnt bitterness. Therefore, fine-tuning the extraction time and dosage is crucial.
In practical preparation, the Australian style typically uses a 100ml cup with a single Ristretto shot (around 18g of coffee grounds), combined with steamed milk featuring a thin layer of foam. The resulting flavor showcases a rich fermented wine-like aroma, with berry acidity harmonizing with the milk to create a noticeable sweetness, and a finish that carries the smooth warmth of caramel and chocolate. The New Zealand style, on the other hand, opts for a 200ml cup and incorporates a double Ristretto shot (around 35g of coffee grounds). When pouring the milk, special attention is given to pouring from the center to break up the espresso, creating a three-phase flavor progression: the first sip reveals the intense, wine-like aroma of the espresso; the second transitions into a strawberry milkshake-like gentle sweetness; and the final note leaves behind a roasted nut aftertaste.
Whether you prefer the refined intensity of the Australian style or the layered complexity of the New Zealand approach, mastering the Flat White lies in controlling theextraction parameters of the Ristretto, balancing the milk ratio, and managing the thickness of the milk foam. These details not only influence the final taste but also allow you to better appreciate the unique charm of this classic espresso-based beverage. Through hands-on practice and experimentation, you can also adjust and craft your ideal version of the Flat White.
The above content is compiled by CoffeeHunters, a coffee news website.
