Introduction:Do you know the correct pronunciation and origin of Starbucks' Flat White? This classic coffee from Australia—how does it differ fundamentally from a latte or cappuccino? This article explains the history of the Flat White, how its local preparation has evolved, and dives deep into the secrets of milk foam thickness. It also shares professional-grade blend extraction parameters and temperature control tips, teaching you how to make a delicate and rich Flat White using espresso beans, along with three high-value blend recommendations.

Have you ever ordered a Flat White at Starbucks? Many people are puzzled by how to pronounce it—the correct way is: fù (馥), ruì (芮), bái (白). This globally popular milk coffee actually originated in Australia and has flavor characteristics that are distinctly different from the familiar latte and cappuccino.

The history of the Flat White dates back to the 1970s. At that time, European immigrants—especially Italians—brought the espresso machine to Melbourne, completely transforming Australia’s coffee culture. Early cafés mainly served Long Black, Latte, and Cappuccino, which are what we now know as Americano, latte, and cappuccino. However, Australian consumers gradually developed a preference for milk coffee with thinner foam and more prominent coffee flavor, leading to the emergence of the Flat White, which became a common item in local cafés by the 1980s.

It wasn’t until 2015, when Starbucks included it in its global menu and registered the trademark “Flat White,” that this coffee truly stepped onto the international stage. Notably, Starbucks marks “Flat White” on its menu with “TM,” indicating it is a legally protected brand name. Other shops typically use alternative names such as “醇艺白” or “澳瑞白.” When ordering, you’ll see the barista pour a double shot of espresso into a cup of about 150–200 ml, then add finely steamed hot milk. The key to the finished drink lies in that extremely thin layer of milk foam, which is nearly level with the rim of the cup.

Many people ask: Isn’t a Flat White just a small latte? In fact, there are clear differences between them. In Italy, the traditional Caffè Latte emphasizes a balance between coffee and milk, with a thicker layer of foam; whereas the cappuccino is famous for its 1–2 cm thick “hamburger-style” foam, which you usually sip through before drinking the coffee. In contrast, the Flat White has a milk foam thickness of only 0.3–0.5 cm, placing more emphasis on the flavor of the coffee itself—every sip lets you feel the perfect fusion of fine milk foam and concentrated espresso.

Interestingly, baristas in New Zealand have a different interpretation of the Flat White. They advocate adjusting the ratio of coffee to milk and using a smaller cup size (about 150 ml) with a double shot of espresso as the base, making the coffee flavor richer. Baristas in Melbourne, on the other hand, prefer using a double Ristretto as the base. This extraction method only extracts the first and middle parts of the espresso shot, resulting in a more concentrated flavor and higher intensity, while also placing stricter demands on the quality of the coffee beans.

So, what kind of coffee beans can be used to make an unforgettable Flat White? The key lies in choosing the right espresso blend and precise extraction parameters. Taking the formula commonly used in professional cafés as an example, using a double Ristretto (20 grams of coffee grounds yielding 30 grams of coffee liquid, extracted within 22–24 seconds) as the base can showcase the purest flavor characteristics of the coffee. Then, steam 150 ml of milk to 55–60°C—this temperature range ensures the milk foam is dense and smooth on the palate. It’s important to minimize air intake during steaming, creating a thinner and more uniform foam layer.

When it comes to choosing blends, there are several classic recipes worth recommending. First is the “Sunflower Warm Sun Blend,” which combines 70% Honduran Sherry coffee with 30% Ethiopian Yirgacheffe sun-dried Red Cherry, offering complex layers of whiskey aroma, vanilla, cream, and tropical fruit—perfect for those seeking deep flavor profiles.For extraction, it is recommended to use a double Ristretto, with a coffee-to-water ratio of about 1:1.5, and precise timing controlled at 22–24 seconds, to fully highlight the unique personality of the blend.

If you prefer a richer and creamier taste, consider the “Commercial Coffee Bean Blend,” composed of 10% washed Robusta, 30% washed Colombian, and 60% Brazilian semi-washed. This blend produces a rich golden crema and, when combined with milk, delivers a bold taste with notes of roasted aroma and creamy texture.Note that extraction time can be moderately extended to achieve a rounder body.

Another favorite among many baristas is the “Dark Cocoa Blend,” made up of 30% washed small-bean Yunnan coffee and 70% Brazilian semi-washed coffee. It offers balanced flavors with soft acidity alongside caramel and nutty notes, ideal for consumers who enjoy a slightly acidic profile.It is recommended to use a standard double espresso extraction, maintaining a coffee-to-water ratio of around 1:2, with temperature controlled at 92–94°C for optimal extraction results.

Finally, the “Premium Coffee Bean Blend” combines washed Colombian and Brazilian semi-washed beans, delivering deep chocolate flavors and a solid caramel sweetness—making it a reliable choice for crafting a classic Flat White. No matter which blend you choose, the key lies in understanding the flavor characteristics of different regions and making fine adjustments based on your extraction equipment and milk quality, in order to present a Flat White that balances both milk aroma and coffee individuality.

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