Introduction:Flat White, as a popular milk coffee originating from Australia and New Zealand, is renowned for its intense coffee aroma and fine microfoam. But can this coffee be served cold? How does it differ from a latte? This article explains the correct pronunciation, background, and characteristics of Flat White’s espresso base, and provides expert-level parameters for milk coffee preparation and flavor experience analysis to help you gain a deeper understanding of this silky-textured classic beverage.

Flat White, referred to as "Fu Rui Bai Coffee" by Starbucks, is a trendy flavored milk coffee that has gained popularity in New Zealand and Australia. Its most distinctive feature is a higher coffee concentration than a latte, along with a thinner layer of microfoam, resulting in a richer and smoother taste. Many consumers wonder whether such a coffee can be made into a cold drink. In fact, authentic Flat White is only available as a hot beverage. However, to meet market demand, Starbucks has specially introduced an iced version called "Iced Flat White." While the flavor may be slightly lighter, it still retains some of the characteristics of the original Flat White.

Regarding the Chinese name for Flat White, besides "馥芮白咖啡 (Fu Rui Bai Coffee)," other translations include "平白 (Ping Bai)," "澳白咖啡 (Ao Bai Coffee)," or "鮮奶濃縮咖啡 (Fresh Milk Espresso Coffee)." This beverage originally originated in New Zealand and Australia and is said to have gradually gained popularity in the 1980s. It is rumored that during World War II, Italian immigrants brought coffee culture to New Zealand and Australia, laying the foundation for espresso in the region. By the 1980s, local baristas developed this milk coffee to cater to customers who wanted a stronger coffee flavor but didn’t want to drink pure espresso. The result was a milk coffee with a closer coffee-to-milk ratio and finer microfoam.

There are two main theories about the origin of Flat White. One is that a barista originally intended to make a cappuccino, but due to insufficient milk foam, ended up creating a milk coffee with a thinner foam layer and a stronger coffee flavor. Another theory is that many customers wanted a milk coffee with a more prominent coffee taste but did not want to choose a latte, which has a 1:6 coffee-to-milk ratio. As a result, some shops introduced a small cup of milk coffee with a coffee-to-milk ratio close to 1:1 and a volume of only about 3 ounces. This became the prototype of the early "Fresh Milk Espresso Coffee."

So, can Flat White be made into a cold drink? According to its definition, authentic Flat White is only available as a hot beverage. This is because one of its charms lies in the silky texture created by the fusion of fine microfoam and hot coffee. However, to meet consumer demand for cold drinks, Starbucks has specially launched "Iced Flat White." Compared to the hot version, the iced Flat White often has a lighter flavor due to the nature of cold beverages. If you’re seeking a richer coffee experience, it is recommended to choose the hot version to fully appreciate its velvety texture.

The reason Flat White has such an intense coffee flavor lies in its use of "Ristretto," a type of espresso with a smaller extraction ratio. Under the same extraction parameters, the same amount of coffee grounds is used as in regular espresso, but a smaller amount of coffee liquid is extracted, resulting in a higher concentration and more concentrated flavors. If the coffee beans themselves have noticeable fruity acidity, the acidity of the Ristretto will also be more pronounced, with a more distinct flavor profile.

In professional coffee shops, making Flat White typically involves using a double shot of Ristretto to enhance the overall richness of the flavor. For example, some coffee shops use a house-blended "Sunflower Warmth Blend" coffee beans, consisting of 30% Ethiopian natural Yirgacheffe and 70% Honduran Sherry coffee beans. This blend, after cupping, exhibits notes of whiskey, soft berry acidity, as well as aromas of vanilla cream and nutty caramel—making it very suitable for making flavored coffees like Flat White.

If you prefer a richer coffee base, you can also opt for a dark-roasted classic Italian blend, commonly mixed with Brazilian, Indonesian, and Vietnamese beans. This blend brings out intense chocolate and woody notes, along with abundant coffee crema, making it suitable for both Americanos and milk-based drinks like Flat White. Generally, when making espresso, a pressure of 9–10 bar is used, with a powder-to-liquid ratio of about 1:2. A single shot typically uses 9–11 grams of coffee grounds to extract 15–25 grams of coffee liquid, while a double shot uses 18–20 grams of coffee grounds to extract 35–45 grams of coffee liquid. The less coffee liquid extracted, the higher the concentration and the more concentrated the flavors.

As for Ristretto, it is an espresso with an even smaller extraction ratio. During preparation, the same grind size and amount of coffee grounds are used as for regular espresso, but a smaller amount of coffee liquid is intentionally extracted, with a powder-to-liquid ratio of about 1:1.6. The extraction time is slightly longer, resulting in more concentrated and smooth flavors. This technique is the key to why Flat White can deliver a rich yet non-bitter taste.

In terms of actual preparation, Flat White is usually served in a cup of about 200 milliliters, with a double shot of Ristretto (approximately 35 grams of coffee liquid). Then, hot milk with finely textured microfoam is poured from the center. The goal is to disperse the espresso while also creating a layered flavor profile. The first sip reveals the fermented wine-like aroma of the espresso itself, followed by a strawberry milkshake-like soft flavor from the blend of coffee and milk, and finally, a roasted nut aftertaste from the small amount of coffee and milk mixture.

To achieve the optimal taste, the temperature of Flat White is recommended to be controlled between 50–55 degrees Celsius. Temperatures that are too hot or too cold can affect the flavor expression. Additionally, compared to lattes or cappuccinos, Flat White places more emphasis on a silky-smooth texture rather than a fluffy, airy feel. Therefore, the microfoam layer is kept extremely thin, typically around 0.3 millimeters, and is fully integrated with the espresso before being carefully latte-arted to ensure each sip delivers a perfect balance of richness and smoothness.

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