Introduction:Flat White has been a popular choice in coffee shops around the world in recent years, but do you know how it differs from Flat White by Starbucks or Cortado? This article starts with its origins, delves into the analysis of this classic milk coffee that emphasizes the flavor of coffee itself and features delicate microfoam, and guides you through the key preparation parameters of double ristretto and thin microfoam. Whether you want to recreate it at home or are a business seeking inspiration for your offerings, you’ll find practical guidance here.

Have you ever seen similar coffees under different names at various chain coffee brands? Starbucks calls it Flat White, COSTA names it Cortado, and Luckin Coffee refers to it as Flat White. In fact, they all originate from the Southern Hemisphere’s Flat White — a rich milk coffee with a high coffee-to-milk ratio. This uniquely flavored coffee has been widely popular since the 1980s and has now become a classic option in many coffee shops.

Flat White originated in Australia and became popular around the 1980s. At that time, espresso machines had just been introduced to New Zealand and Australia, and consumers expected milk coffee with a stronger coffee flavor rather than thick foam. The commonly seen cappuccinos often had foam stacked over three centimeters high, resembling a hamburger and making it difficult to drink. As a result, many customers began to prefer flatter foam — finer and closer to the liquid surface, almost level with the rim of the cup. This is the origin of the name Flat White — “Flat” meaning flat, and “White” referring to the addition of milk. This design allows drinkers to experience the aroma of coffee crema and the smoothness of milk in one sip, without having to blow away thick foam first.

Over time, Flat White gradually spread from Australia to other countries, including the United States, and was finally introduced to the Chinese market by Starbucks in 2015 under the name “馥芮白,” officially entering the mainstream spotlight. Despite the different names, they are all essentially the same classic coffee beverage based on espresso, featuring fine microfoam and precise proportions.

So, how can you make a Flat White that comes close to the standard of professional coffee shops? The key lies in three elements: a small cup size, fine microfoam, and the use of double ristretto. It is generally recommended to use a small cup of about 200 milliliters, which helps balance the ratio of coffee and milk and highlights the flavor of the coffee itself.

When it comes to coffee bean selection, it is recommended to choose a blend with flavors of nuts, cocoa, and caramel, such as a commercial blend made with washed Colombian beans, semi-washed Brazilian beans, and a small amount of Robusta. This type of blend delivers complex aromas such as toasted bread, almonds, and walnuts, performs well in terms of crema, has low acidity and a rich mouthfeel, and is suitable for various coffee applications. For extraction, it is recommended to use 20 grams of coffee grounds to extract 30 grams of coffee liquid, with a time control between 25 to 27 seconds. This will yield a rich and layered coffee base, known as ristretto.

Next is the handling of the milk foam. Compared to a latte, the milk foam for Flat White needs to be thinner and finer. Typically, the air intake should be reduced to maintain an extremely thin layer of foam, with an ideal temperature of 55 to 60 degrees Celsius. This ensures a smooth drinking experience while preserving the inherent sweetness and silky texture of the milk. Slowly pour the steamed milk into the coffee liquid with a steady motion to ensure even integration. No special latte art is required, and the pure flavor of the coffee can still shine through.

The finished Flat White often carries a composite tone similar to chocolate milk and whiskey-filled chocolates, with a dense and mellow mouthfeel and a long aftertaste. It is a rich milk coffee that is perfect for savoring slowly.

As for whether you can opt for it as an iced drink, generally speaking, Flat White is recommended to be enjoyed hot. This is because its charm lies in the fusion of fine microfoam and the rich coffee beneath in every sip. Only with the right temperature and delicate foam can its layers be fully displayed. Once ice is added, the cooled milk can easily dilute the overall flavor and also affect the stability of the foam, significantly compromising the original drinking experience.

If you still want to enjoy a rich milk coffee in a cool state, you might consider ordering the “Dirty,” which has also gained popularity in recent years. This drink pours freshly extracted hot espresso directly into chilled fresh milk, creating a unique cold-and-hot interplay in taste and a visually striking “dirty” layered effect. It’s an excellent alternative for those who love strong coffee flavors but also want an iced drink.

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