Introduction:When ordering milk-based coffee at Starbucks or Luckin, besides the common latte and cappuccino, you might also come across 'Flat White' and 'Americano Bianco'. These two are actually both derived from Australia’s Flat White, also known as 'Australian-style white coffee'. But do you know how they differ from lattes and cappuccinos in terms of volume, milk foam, and coffee ratio? This article dives deep into the origin controversy of Flat White, details its comparison with other coffee drinks, and provides professional extraction parameters and milk steaming techniques to help you better understand this uniquely flavored milk coffee.
When walking into a café and ordering a milk coffee, most people’s first choice is often a latte or cappuccino. However, in chains like Starbucks and Luckin, you may also see options like 'Flat White' or 'Americano Bianco'. These two names actually refer to the same classic coffee originating from Australia—Flat White, commonly translated in Chinese as 'Australian-style white coffee' or simply 'Au White'.
This coffee is known for its rich coffee aroma paired with delicate milk foam, but many still have only a vague understanding of how it differs from lattes and cappuccinos, as well as its authentic preparation and key details. In fact, Flat White was first mentioned in a British film in the 1960s, but at that time, it was merely used to describe a bland, weak coffee, having nothing to do with today’s specialty flavor. It wasn’t until the 1980s that cafés in Australia and New Zealand truly popularized it, sparking a debate over its origin—some claim it originated in Australia, while others believe New Zealand was the first to promote it.
To this day, there is no definitive conclusion on who the true originator is. However, it is certain that the methods for making Flat White in Australia and New Zealand are slightly different: the Australian version often uses a single shot of espresso, while the New Zealand version tends to use a double shot of ristretto. To clarify these confusions, let’s first understand what ristretto is and how it differs from regular espresso.
So-called ristretto (Espresso Ristretto) is the concentrated coffee liquid taken only from the first and middle parts of a full espresso extraction process. Compared to regular espresso, its extraction time is slightly shorter, the coffee liquid is darker in color and thicker in texture, thus offering a more concentrated flavor and richer mouthfeel. It is a key element in forming the intense base of Flat White.
Next, let’s look at the specific differences between Flat White, latte, and cappuccino. In most cafés, these three milk coffees are usually served in different cups: lattes are often presented in 300 ml wide-mouth ceramic cups, cappuccinos mostly in 180 ml narrow-mouth white porcelain cups, while Flat Whites are commonly served in 210 ml glass or white porcelain cups. Aside from cup size, the biggest differences among the three lie in the milk ratio and the thickness of the milk foam.
Flat White uses less milk than a latte, so the coffee flavor is more prominent, while the milk aroma is relatively subdued yet still delicate. As for the milk foam, cappuccinos have the thickest foam, offering a smooth and full-bodied mouthfeel; lattes are in the middle; Flat White’s foam is the thinnest and finest, almost approaching a ‘microfoam’ state, which also makes its latte art more restrained, often featuring a small central dot or a simple heart shape.
If you want to try making a professional-grade Flat White at home or in a café, here are some practical reference steps and parameter suggestions. First, it is recommended to use a double shot of ristretto as the base—extracting 40 grams of concentrated liquid with 20 grams of coffee grounds, with an extraction time controlled at around 28 seconds. This will yield a coffee liquid with concentrated flavor and a rich mouthfeel.
In terms of milk preparation, since Flat White pursues a smooth and delicate mouthfeel along with thin, translucent milk foam, you should minimize air injection when steaming the milk and focus on ‘stretching’ the milk—that is, making the foam fine and uniform with good fluidity. When combining coffee and milk, because the foam is thinner, traditional latte art patterns are harder to form. It is recommended to use a center-dot pour to create a clean small circle, or simply pull out a minimal heart shape—both aesthetically pleasing and without disrupting the overall flavor balance.
A high-quality Flat White often features a rich core coffee flavor, accompanied by a soft milk aroma and subtle sweetness. If using a blend, it can further enhance the overall flavor complexity and interest. For example, some shops use a blend of Honduran sherry-cask-fermented beans and Ethiopian natural sundried beans. The former, having undergone low-temperature fermentation in sherry whiskey barrels, brings distinct notes of whiskey, vanilla, and chocolate, while the latter contributes berry acidity and rich fruity tones. When paired with milk heated to about 65°C, the sweetness is further enhanced, making it very suitable for autumn and winter enjoyment.
In summary, Flat White is a milk coffee that combines a strong coffee aroma with a delicate milk foam texture. Whether you are trying it for the first time or are already a coffee enthusiast, understanding its volume, extraction parameters, milk foam techniques, and flavor characteristics can help you better appreciate this classic Australian beverage and make more satisfying choices when ordering.
The above content is compiled by CoffeeHunters, a coffee news website.
