Introduction:Although Flat White, Flat White (also known as Fueryi White), and Latte are all milk-based coffees, they differ significantly in the number of espresso shots, the thickness of the milk foam, and overall flavor profile. This article dissects Luckin’s Flat White preparation logic by focusing on three core differences—espresso base, milk ratio, and milk foam thickness—and analyzes its calorie and flavor distinctions compared to Latte, helping you understand this classic milk coffee where rich coffee takes center stage.

Walk into any major chain coffee shop and order a “Flat White,” and you might hear it also referred to as Fueryi White or Flat White. In fact, these three drinks are essentially the same type—milk coffee made with a small amount of espresso and a thin layer of milk foam. However, Starbucks, Luckin, and other independent cafes have subtle differences in specific preparation parameters, which directly affect flavor and mouthfeel. Based on actual brewing experience, this article explores the origin and evolution of Flat White, and delves into the three key differences between it and Latte in terms of espresso volume, milk foam thickness, and milk ratio, to help you fully grasp this classic coffee with an intense flavor profile.

First, Flat White was not originally created by Starbucks, but is said to have originated in Australia or New Zealand—the exact birthplace is still debated—but it’s certain that it emerged from the pursuit of high-quality coffee in those regions. Before the 1970s, coffee shops in Australia mostly used French press or drip brewing methods. It wasn’t until the introduction of espresso machines that consumers began favoring drinks with thinner milk foam and more prominent coffee flavor. The “Flat” in the name Flat White means flat, and “White” refers to milk, vividly describing the characteristics of this milk coffee—a cup where only an extremely thin layer of milk foam sits level with the rim, highlighting the espresso-forward taste.

One of the keys to Flat White lies inmilk foam thickness. Compared to the roughly 1 cm thick foam commonly found in Lattes, Flat White typically has a foam layer of only about 0.5 cm. Some shops even choose not to create additional foam, using heated milk directly blended with espresso to deliver a flavor closer to the essence of the coffee itself.This minimalist foam design not only highlights the coffee’s oils and aroma more prominently but also allows each sip to experience the layered texture of the delicate foam. Especially at a moderate temperature and in a carefully portioned cup (around 200 ml), it enables you to quickly savor the perfect balance between coffee and milk.

Aside from the milk foam,espresso baseis another major difference between Flat White and Latte. Most Lattes use standard Espresso, but Flat White typically opts for Ristretto. Ristretto means “restricted extraction”—it uses the same amount of coffee grounds (e.g., 20 grams) as Espresso, but extracts only 28–30 grams of coffee liquid (compared to around 40 grams for standard Espresso), foregoing the latter part of the extraction to enhance the coffee’s acidity, aroma, and sweetness while reducing bitterness and impurities. This extraction method results in a richer and more layered coffee flavor,which is a key reason why Flat White can showcase a strong coffee-forward profile.

And in terms ofmilk ratio, Flat White also differs from Latte. To maintain the dominance of the coffee flavor, Flat White uses relatively less milk. Taking a common 200 ml cup size as an example, if the base uses two Ristrettos (about 30 grams of extracted liquid), then the hot milk added is usually around 170 grams. The overall liquid ratio leans more toward coffee, making the milk play a supporting role that accentuates the deep flavors of the espresso.

Combining these three elements—precise Ristretto espresso, extremely thin milk foam, and a smaller proportion of milk—creates the unique rich taste and smooth texture of Flat White. So, how does it compare to Latte in terms ofespresso volume, calories, and flavor profile?

First, in terms of espresso volume, Luckin’s Flat White typically uses two Ristrettos, with a total extracted liquid of about 56–60 grams, whereas Latte often uses one or two standard Espressos, resulting in a higher total liquid volume and thus a relatively lower coffee concentration. Furthermore, due to the smaller proportion of milk, Flat White also has slightly fewer calories than Latte. For a 200 ml cup, using whole milk, the calorie count is approximately 150–180 kcal, while Latte may exceed 200 kcal, depending on the amount and type of milk used.

Finally, in terms of flavor profile, because Flat White uses Ristretto and less milk, its coffee flavor is brighter, with clearer acidity and a finish of caramel, nuts, and dark chocolate. In contrast, Latte, with its higher milk ratio, offers a smoother, creamier taste with a rich milk aroma, making it suitable for drinkers who prefer a gentler coffee experience.

In summary, if you prefer a drink where rich coffee dominates and the milk foam is light, Flat White is the better choice. If you enjoy a mellow taste with a balanced blend of milk and coffee, Latte is more aligned with popular preference. No matter which one you choose, understanding their differences allows you to make a more flavor-suited decision each time you order.

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