Introduction:Starbucks’ Flat White and the commonly heard-about Flat White (also referred to as Aussie Flat White) may seem similar at first glance, but they actually have subtle differences. Many customers often confuse the two when ordering, yet there are clear distinctions in terms of espresso ratio, milk foam thickness, and overall flavor. This article delves into the definitions, origins, and key brewing techniques of both the Flat White and Aussie Flat White, compares them with the latte, and provides complete extraction parameters and practical advice to help you go from novice to expert and master the skills for crafting a professional-grade Aussie Flat White.

In the diverse world of Italian-style coffee, classics like lattes, cappuccinos, and mochas are already widely known. However, newer coffee drinks like the Flat White and Aussie Flat White often leave consumers puzzled. In fact, what is commonly called the Flat White and the so-called Aussie Flat White refer to the same beverage, differing only in name and preparation due to regional variations. This article will thoroughly analyze the definitions, historical backgrounds, and key brewing parameters of both, while also providing a detailed comparison with the common latte, helping coffee enthusiasts more accurately appreciate and prepare these drinks.

First, let’s clarify a common misconception: the Flat White and “Australian-style white coffee” are often used interchangeably, but they actually refer to the same drink. This beverage is widely believed to have originated in Australia, though many coffee experts argue that it actually comes from New Zealand, which is why its origin remains debated to this day. Regardless of where it originated, the Flat White is primarily characterized by its intense coffee flavor, lower milk proportion, and thinner, more delicate milk foam—features that set it distinctly apart from the latte.

When it comes to the espresso base, baristas in different regions have varying preferences. For instance, baristas in New Zealand often opt for a double ristretto as the base to enhance the concentration and layered complexity of the coffee, whereas those in Australia more commonly use a single espresso. Additionally, according to most local drinking habits, the Flat White is usually served only hot. Adding ice can dilute its rich coffee flavor, affecting the overall taste profile. As a result, iced versions of the Flat White often lose their original essence and are sometimes even considered equivalent to a latte.

So, how exactly is the Flat White (or Aussie Flat White) made? Due to differences in espresso machine models and equipment used by various shops, extraction and steaming parameters need to be adjusted flexibly. Below is a set of common and professional reference standards suitable for home or small coffee workshops. First, for the espresso extraction, it is recommended to use a commercial-grade espresso machine, setting the extraction pressure to 9 bar, water temperature between 90.5 and 96 degrees Celsius, extraction time between 20 and 30 seconds, and a coffee-to-water ratio maintained between 1:1.7 and 1:2. If using a single espresso, the coffee dose is about 12 grams, yielding around 20 milliliters of espresso; if choosing a double, the dose is 20 grams, yielding approximately 40 milliliters.

For the milk, it is recommended to use full-fat fresh milk, which offers better mouthfeel and foam stability. The ideal temperature range for steaming milk is 50 to 60 degrees Celsius. If the temperature is too low, the natural sweetness of lactose won’t be fully released; if it’s too high, it can damage the protein structure, resulting in rough or grainy foam. As for foam thickness, the ideal Aussie Flat White foam thickness is 5 millimeters, significantly thinner than the 1-centimeter foam of a latte or the 1.5-centimeter foam of a cappuccino. Moreover, the total volume of an Aussie Flat White is recommended to be 220 milliliters, with 40 milliliters of espresso and about 180 milliliters of milk and foam combined. The ratio of milk to coffee needs to be precisely controlled to achieve a balanced flavor that highlights coffee while still retaining a hint of milk.

However, many coffee enthusiasts attempting to make it at home often unintentionally end up with a latte-like flavor and texture. How can you distinguish between the two? The key lies in the amount of espresso used and the thickness of the milk foam. According to the standards of a typical professional coffee shop, a latte is usually served in a 300-milliliter ceramic cup, with about 40 grams of espresso liquid, paired with 260 milliliters of milk and foam, and a foam thickness of about 1 centimeter, steamed to nearly 7/10 full. In contrast, the standard serving size for an Aussie Flat White is 220 milliliters, often served in a glass cup, with about 30 grams of espresso liquid, and a total of around 190 milliliters of milk and foam. The foam thickness is only about 0.5 centimeters, giving a flatter visual appearance, and is steamed to about 5 to 6/10 full.

From a flavor perspective, the latte, with its thicker foam and higher milk proportion, generally presents a strong milky aroma, often jokingly referred to as “milk that tastes like coffee.” On the other hand, the Aussie Flat White, with its higher coffee ratio and thinner foam, allows the coffee’s own flavors to shine more prominently, making it akin to “coffee that tastes like milk.” This difference is the core distinction in the drinking experience between the two. Therefore, if you want to brew an Aussie Flat White at home that approaches professional standards, be sure to pay attention to foam thickness and espresso ratio—these are the two key factors that determine success.

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