Introduction:As a milk-based coffee drink that has garnered significant attention in recent years, Flat White is commonly found in well-known chains such as Starbucks’ Flat White, COSTA’s Caffè Misto, and Luckin Coffee’s Aussie Latte. But what exactly is a Flat White? How does it differ from a latte or cappuccino? And does it originate from Australia or New Zealand? This article delves into its historical background, preparation techniques, and the unique characteristics of its three major brand versions. We also share the extraction and milk foam parameters favored by professional baristas, helping you better understand the essence of this “white coffee.”
Flat White, commonly translated into Chinese as “澳白” (“Ao Bai”), “馥芮白” (“Fu Rui Bai”), “醇艺白” (“Chun Yi Bai”), or “澳瑞白” (“Ao Rui Bai”), is a milk coffee that originated in either Australia or New Zealand. With its intense espresso flavor and delicate milk foam, it has gradually secured a place in the global coffee market. Many consumers may have first encountered it through Starbucks’ “Flat White,” which is actually listed as Flat White on the English menu. Though visually similar to a latte, it differs markedly in its espresso base, milk foam thickness, and overall flavor profile.
The origins of Flat White have long been debated between Australia and New Zealand. Although the term “Flat White” can be traced back to a 1962 British film, it had no relation to the milk coffee we know today. It is now widely believed that this drink first appeared in Australia in the 1980s, with records showing that Sydney’s Miller’s Treat café already listed flat white coffee on its menu in 1983. In 1985, Alan Preston, a barista at Sydney’s Moors Espresso Bar, officially added it to the permanent menu, claiming inspiration from the “flat white” coffee of Queensland. However, supporters in New Zealand argue that DKD Café in Auckland and Bodega Bar in Wellington were the true birthplaces. Some even suggest that due to the difficulty of achieving thick foam with low-fat milk at the time, baristas created Flat White with finer foam as an alternative to the traditional cappuccino.
Regardless of its exact origin, the core characteristic of Flat White lies in its emphasis on the flavor of the espresso itself, paired with fine, nearly bubble-free microfoam. Compared to a latte, where milk aroma dominates, Flat White highlights the coffee flavor more prominently, with a stronger bitterness and longer aftertaste. Its milk foam thickness falls between that of a cappuccino and a latte. Typically, it uses a double shot of espresso (or double Ristretto), paired with about 140–160ml of whole milk, with the milk foam controlled to a mere 5mm thickness, resulting in a more refined and refreshing taste.
When it comes to preparation, the espresso base for Flat White can be traditional espresso or the more concentrated Ristretto. Ristretto means “restricted espresso,” using the same amount of coffee grounds but extracting less liquid (about half), resulting in a more intense flavor and a clearer sweetness. Australian baristas tend to use a single espresso, while New Zealanders often opt for a double Ristretto, leading to slight differences in flavor expression between the two regions. Simply put, Ristretto is a shorter, lower-volume extraction with less water, yielding a richer, slightly sweet taste with lower bitterness—making it ideal for highlighting the layered profile of Flat White.
Taking actual extraction parameters as an example, professional cafés often use 12g of coffee grounds to extract 20ml of single espresso, or 20g of grounds for 40ml of double espresso. If choosing Ristretto, the same amount of coffee yields only about 20ml of liquid. Extraction pressure is generally maintained at 9 bar for around 25 to 32 seconds, ensuring a balanced and rich flavor. Additionally, whole fresh milk is recommended, steamed to a temperature of 50–60°C. Going too high can break down the protein structure, leading to a rough texture; too low won’t fully release the milk’s aroma. The milk foam must be precisely maintained at 5mm thickness—one of the key distinctions between Flat White and both latte and cappuccino.
So, how do you differentiate between Flat White, cappuccino, and latte? Many online sources only highlight the difference in milk foam thickness, but the biggest distinction lies in the ratio of espresso and the overall flavor expression. Generally, Flat White has the most intense coffee aroma, the finest and thinnest milk foam, and an overall taste closer to that of pure coffee. Cappuccino, on the other hand, features the thickest foam (about 1.5cm) and a higher proportion of milk, offering a relatively balanced flavor. Lattes are milk-forward, with a softer coffee taste and milk foam thickness in between. In short, if ranked by coffee intensity, it goes Flat White > cappuccino > latte; if ranked by foam thickness, it’s cappuccino > latte > Flat White.
Returning to the three popular “Flat White” beverages on the market—Starbucks’ “Flat White,” COSTA’s “Caffè Misto,” and Luckin Coffee’s “Aussie Latte”—all are labeled as Flat White on their English menus. Though essentially the same coffee drink, they feature slight adjustments in extraction ratios, milk foam control, and brand identity. Starbucks uses its patented fully automatic coffee machine, Mastrena, to precisely control extraction time and volume. COSTA and Luckin adjust their recipes based on their own coffee beans and equipment to align with their brand positioning. Nonetheless, regardless of the name, they all embody the core spirit of Flat White: a strong espresso foundation paired with delicate microfoam, allowing coffee lovers to find the perfect balance between milk and coffee aromas.
The above content is compiled by CoffeeHunters, a coffee news website.
