Introduction:The Flat White originated in Australia in the 1970s and made its way to Starbucks in China in 2015 under the name “Furei Bai” (馥芮白), becoming an accessible entry point for many into premium milk-based coffee. This article delves into its origins, how it differs from lattes and cappuccinos, and compares local practices in Australia and New Zealand—detailing variations in cup size, coffee base, and milk foam thickness. Practical brewing parameters are also included to help you master this classic beverage with its velvety texture and prominent coffee flavor.

The Flat White is a classic Italian-style milk coffee originating from Australia. It gradually took shape in cities like Melbourne during the 1970s and entered Starbucks outlets in mainland China in 2015 under the name “馥芮白,” quickly gaining popularity among consumers. It is also often referred to as “Aorui Bai” or “Xiaobai Coffee.” Its key differences from lattes and cappuccinos lie in its thinner milk foam and clearer, more pronounced coffee flavor.

This coffee was originally an innovative adjustment made by Australian baristas in response to customer demand for a richer, more intense coffee taste. At the time, lattes in Australia typically had thick milk foam, making them taste more like hot milk with a hint of coffee, while cappuccinos often led with foam due to their thick tops, rather than the coffee itself. To create a more balanced option with a more prominent coffee aroma, baristas began adjusting the milk ratio and foam thickness, eventually evolving into what we now know as the Flat White.

In terms of milk foam, the Flat White features a foam layer that is only about 0.3–0.5 centimeters thick—finer and thinner than that of a latte. Early versions were served in 180 ml cups, but over time, the difference in cup size between the Flat White and latte has gradually diminished. One of the biggest distinctions today is the smoothness and thickness of the milk foam.

Interestingly, in New Zealand—where some argue the Flat White actually originated—the preparation differs slightly. The New Zealand version of the Flat White usually uses a smaller cup of around 150 ml and is based on a double ristretto shot. A ristretto is made by restricting the latter part of the extraction to only the middle-to-front portion of the espresso shot, yielding a more intense and layered coffee flavor. Additionally, the milk proportion is relatively reduced, giving the overall drink a stronger coffee presence.

It’s worth noting that traditionally, the Flat White in both Australia and New Zealand is primarily served hot, with very few iced versions available. This is because ice can dilute the aroma and concentration of the coffee, disrupting the originally delicate balance of flavors. For those seeking a similar iced milk coffee experience, the popular Dirty Coffee in recent years offers a contrasting combination of hot espresso and cold milk, delivering a distinctly different taste sensation.

To make a high-quality Flat White, precise control is required over coffee bean selection, espresso extraction parameters, and milk steaming techniques. It’s recommended to use a dark roasted blend—for example, one combining Brazilian, Indonesian, and Vietnamese beans—to bring out a rich, bold base aroma and help form a thick, velvety crema. This type of blend performs well whether used for Americanos or coffee with milk.

For the coffee base, it is advised to use a double ristretto (两份 Ristretto), using 20 grams of coffee grounds with a target yield of 30 grams of espresso, extracted over a period of 22 to 24 seconds. Note that the characteristics of each coffee bean vary, so actual extraction parameters may need slight adjustments. It’s recommended that baristas recalibrate the extraction settings before service according to the specific blend being used that day.

After pouring the extracted espresso into the pre-selected cup, take approximately 150 ml of milk for steaming. Compared to a latte, the milk for a Flat White needs to be steamed more delicately, with less air incorporated to produce a thinner, smoother foam layer. The milk temperature should be maintained between 55–60 degrees Celsius; this range balances smooth texture and aroma expression.

Finally, slowly pour the steamed milk into the coffee. Due to the thin foam, the liquid surface will not completely reach the rim of the cup, resulting in a relatively flat appearance—so much so that some people call it “Ping Bai Coffee” (平白咖啡, literally “Flat White Coffee”). A finished Flat White typically delivers a rich flavor of chocolate and milk, with a subtle hint of whiskey truffle aroma. It feels smooth and silky on the palate, with a long-lasting, layered aftertaste.

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