Introduction:Flat White is often misunderstood as a variant of latte, but it actually has clear differences from both latte and cappuccino. This guide explores the evolution of Flat White starting from Australian coffee culture, delving into the key impacts of double ristretto, cup volume control, and thin microfoam, and using real flavor profiles as examples to teach you how to order and appreciate an ideal Flat White.

In the world of specialty coffee, Flat White is a common yet easily confused coffee. Many people may not be sure how it differs from latte or cappuccino when ordering. In fact, Flat White is a type of coffee that emphasizes coffee flavor and is paired with a small amount of fine microfoam, originating from Australia and now widely loved around the globe.

In Taiwan, Flat White is often called “馥芮白,” “澳白,” or “小白,” but these are mostly commercial translations and not the original definitions. To truly enjoy an outstanding Flat White, one must first understand its origin and characteristics. This coffee first appeared in Australia, where the local coffee culture was deeply influenced by Italian immigrants and gradually evolved its own style.

Going back to the 1950s, a large number of European immigrants, especially Italians, brought traditional Italian coffee culture to Melbourne, Australia. With the popularization of espresso machines, local cafes gradually formed a drink structure centered around Long Black, Latte, and Cappuccino. However, Australian consumers preferred milk coffee with a more prominent coffee flavor, which led to the demand for improvements on traditional latte and cappuccino.

Compared to traditional latte, the most distinctive feature of Flat White is its finer and smaller amount of microfoam, which almost clings to the rim of the cup, presenting a “flat” appearance—this is also the origin of the “Flat” in its English name. It is said that initially, baristas steamed the milk to a thinner foam, allowing smoother integration between coffee and milk, eventually creating this unique coffee.

Over time, Flat White gradually gained popularity in Australia and New Zealand. It wasn’t until 2015, when Starbucks introduced it to the international market and marketed it under the name “馥芮白,” that this coffee received widespread attention in the Asian market. However, due to trademark registration restrictions, other brands such as COSTA and Luckin use different names like “醇艺白” and “澳瑞白,” while domestically it is also referred to as “澳白,” “平白,” or “小白.”

Definitions of Flat White vary slightly by region. In Italy, “Caffè Latte” is generally considered a simple combination of espresso and milk, emphasizing the balance between the two; whereas cappuccino is made with espresso and a thick layer of foam (about 1–2 cm), often with the foam sipped first. In contrast, Flat White focuses on coffee as the main component, with thinner microfoam that highlights the coffee’s flavor more, and the overall cup size is smaller, typically between 150–180 ml. It is sometimes regarded as a “concentrated version of latte” or “small latte.”

In cafes in New Zealand and Australia, baristas often use double ristretto as the base, paired with a small amount of fine milk. Ristretto is a type of espresso with a shorter extraction time and smaller yield, using the same amount of coffee grounds as a regular espresso but extracting a more intense first-stage flavor—lower in acidity, sweeter in taste, and requiring higher-quality coffee beans.

If you want to order a good Flat White at a cafe near you, here are a few key elements to look out for: First, opt for a smaller cup size, typically around 150–180 ml; second, the microfoam layer should be fine and thin, not prone to layering, with temperature ideally controlled at 55–60°C for a smoother drinking experience; finally, whether the barista uses double ristretto as the base will greatly affect the final flavor.

Taking an actual product as an example, a Flat White was once launched using the “Sunflower Warm Sun Blend.” This blend consists of 70% Honduran Sherry coffee and 30% Yirgacheffe Natural Red Cherry, with the former bringing notes of vanilla, cream, and light whisky, and the latter contributing tropical fruits and fermentation layers, resulting in a rich and harmonious overall flavor profile. The barista used 20 grams of coffee grounds to extract 30 grams of espresso over approximately 22–24 seconds, ensuring concentrated and balanced flavors. Then, 150 ml of milk was steamed into fine microfoam, poured into the coffee to form a thin layer of foam, ultimately delivering a combined aroma of vanilla, chocolate, whisky heart, and berries, with a smooth and rich mouthfeel and a long aftertaste.

In summary, to order an ideal Flat White, it is recommended to consider three aspects: cup size, microfoam texture, and coffee base. Whether you’re ordering at a café or trying to recreate it at home, understanding these details can help you better appreciate this classic coffee from Australia.

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