Introduction:Flat White (Australian-style flat white coffee), a popular coffee originating from Australia and New Zealand, is often mistaken as a variation of the latte. What exactly are the differences between it and Starbucks' Blonde Flat White, Luckin's Aussie Flat White, or Costa's Cortado? This article delves into the origins of the Flat White, its milk foam ratio, espresso base, and key preparation techniques, while also comparing it with the latte and cappuccino to help you grasp the essence and proper way to enjoy this smooth and delicate milk coffee.

Flat White, commonly translated in Chinese as "澳白咖啡" (Ao Bai Coffee) or "平白咖啡" (Ping Bai Coffee), is an espresso-based Italian-style milk coffee that combines a shot of espresso with a small amount of thinly layered milk foam, and is widely loved by coffee enthusiasts in Australia and New Zealand. However, this coffee goes by slightly different names across countries and chain brands—for example, Starbucks calls it "Blonde Flat White," Luckin offers the "Aussie Flat White," and Costa names it "Cortado"—yet all are based on the Flat White. That said, these brand versions of the Flat White still differ in details, with each having their own interpretation in terms of espresso dosage, foam thickness, and overall proportions.

The defining characteristic of the Flat White lies in its relatively intense coffee flavor paired with minimal milk foam—typically only 0.3 to 0.5 centimeters thick. Some shops even forgo frothing the milk entirely, pouring hot milk directly, which creates a "flat" surface, hence the "Flat" in its name. Compared to a latte or cappuccino, the Flat White uses less milk, allowing the coffee’s own flavors to shine more prominently. It has a smooth and delicate mouthfeel, making it an ideal choice for those who enjoy the essence of coffee but want a touch of milk.

Regarding the origins of the Flat White, it is generally believed to have originated in Melbourne, Australia, though some claim it was first popularized in New Zealand. Regardless of its birthplace, the preparation methods in the two countries do have slight differences. In New Zealand, baristas typically use a double ristretto as the base, combined with freshly frothed milk, to enhance the intensity of the coffee. In Australia, it is more common to use a single espresso paired with a thin layer of milk foam. These differences are also reflected in the adjusted versions offered by brands such as Starbucks, Luckin, and Costa, but the core philosophy remains achieving a balance between coffee and milk, along with a delicate texture.

The choice of coffee beans and roast level greatly influence the flavor of the Flat White. It is recommended to use medium-dark to dark roasted blends—for example, a mix of Brazilian, Indonesian, and Vietnamese beans—that can bring out rich notes of dark chocolate, caramel, and nuts. These complement the sweetness of the milk while maintaining a clear coffee profile. Good coffee crema is also essential, adding a velvety texture whether you’re making an americano or a milk-based drink.

When comparing the Flat White with the commonly seen latte (Latte) and cappuccino (Cappuccino), the most noticeable differences lie in the milk foam thickness and milk ratio. Cappuccinos usually have 1 to 2 centimeters of thick foam, lattes around 0.5 to 0.7 centimeters, while the Flat White is strictly controlled within 0.3 to 0.5 centimeters, or even lower, to ensure a flat liquid surface—creating the so-called "flat white" visual effect. If the foam is too thick, it not only affects the appearance but also dulls the coffee’s originally delicate flavors.

In terms of milk usage, the Flat White employs only a small amount to maintain the coffee’s strong core flavor. For example, using a ceramic cup with a capacity of about 180 ml, and a double ristretto (approximately 30 grams of coffee liquid) as the base, it is recommended to add about 150 grams of hot milk. This way, the deep flavors of the coffee are preserved, without sacrificing the smoothness of the milk. If the proportion of milk is too high, the overall drink may lean toward being a “coffee-flavored milk,” losing the unique character of the Flat White.

To make a great-tasting Flat White, several key steps need to be mastered. First, for the espresso base, it is recommended to use a double ristretto, using about 20 grams of coffee grounds to extract 30 grams of espresso, with an extraction time controlled between 22 to 24 seconds. However, these extraction parameters may vary depending on the characteristics of the coffee beans used, and it is advised that baristas fine-tune them daily based on the condition of the beans. Next, pour the extracted espresso into a pre-warmed cup, then froth about 150 ml of milk to a fine and silky consistency. The milk foam should not exceed 0.5 centimeters in thickness, and the temperature should be maintained between 55 to 60°C to ensure a smooth and non-scalding drinking experience.

Finally, slowly pour the frothed milk into the espresso. Due to the extremely thin layer of foam, the overall surface will appear flat—this is one of the reasons why the Flat White is also referred to as "flat white coffee." A well-made Flat White should exhibit a rich and delicate coffee aroma, paired with milk to present a flavor profile reminiscent of chocolate milk or caramel cookies. It has a smooth, rich mouthfeel and a long-lasting aftertaste, making it highly suitable for drinkers who appreciate the essence of coffee and seek layered taste experiences.

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