Introduction:Flat White (Australian-style milk coffee) is a classic Italian-style milk coffee originating from Australia and New Zealand, renowned for its velvety microfoam and intense coffee flavor. However, many people often confuse it with Starbucks’ Flat White and Au Lait, and are unclear as to why there are so few iced options available. This article delves into the origins of Flat White, compares it with latte and cappuccino in terms of milk foam thickness, cup size, and flavor profile, and provides recommendations for espresso extraction and suitable blend choices for home brewing—helping you better understand this beloved milk coffee.

Flat White, commonly referred to in Chinese as “澳白咖啡” (Ao Bai Coffee), is a classic Italian-style milk coffee that originated in the regions of Australia and New Zealand. In recent years, it has become increasingly common in coffee shops around the world. However, its place of origin remains a point of contention between Australia and New Zealand to this day, making it a popular topic among coffee enthusiasts. Additionally, whether Starbucks’ “Flat White” and the commonly heard “Au Lait” are truly equivalent to Flat White also leaves many puzzled.

The most distinctive feature of this coffee is its silky, fine-textured milk foam (commonly known as microfoam), which is about 0.5 cm thick and evenly covers the espresso, creating a silky-smooth mouthfeel. Compared to the thicker foam and larger cup size of a latte, Flat White’s foam sits closer to the surface of the coffee, resulting in a more concentrated and intense overall flavor. In contrast to a cappuccino, it lacks that thick layer of foam “mountain,” allowing one to more clearly appreciate the aroma and sweet-acid layers of the coffee itself.

In a standard preparation, Flat White is typically served in a cup with a capacity of about 200 ml, using two shots of espresso (approximately 40 grams of coffee grounds extracted), paired with finely steamed hot milk foam that is about 0.5 cm thick. This combination allows each sip to deliver both the strong flavor of the coffee and the creamy texture of the milk.

In comparison, a latte usually uses a 300 ml cup, also with two shots of espresso, but the milk foam is generally around 1 cm thick and is well integrated with the milk, making it suitable for latte art. This also results in a softer mouthfeel for the latte, with a more pronounced milk aroma, making it suitable for those who prefer a lighter coffee experience.

When making espresso, a professional espresso machine is typically used, where hot water at around 9 to 10 bar of pressure passes through finely ground coffee, extracting an espresso with a coffee-to-water ratio of about 1:2. This high-concentration coffee base is key to Flat White’s ability to showcase its intense flavors.

If you want to try making Flat White at home, you can use a home espresso machine or a manual brewing device. However, it should be noted that the stability and concentration of home machines are usually slightly inferior to commercial ones, so it is more advisable to choose a stable espresso blend to enhance overall flavor performance.

For example, when using a manual coffee machine (such as the Xingli coffee machine), you can try using 18 grams of finely ground coffee with 120 ml of hot water at around 95°C to directly extract about 40 ml of espresso. Then, heat the milk to 55–65°C, use a milk frother to create fine foam, and remove the coarser bubbles on the surface, keeping the foam thickness around 0.5 cm. Finally, slowly pour the foam from the center of the coffee to complete a Flat White of about 200 ml.

It is worth noting that Flat White is usually only offered as a hot drink, which is closely related to the characteristics of its milk foam. Since its foam layer is thinner, only at the appropriate temperature and fineness can each sip simultaneously deliver the fusion of foam and coffee liquid, maintaining a balanced flavor. Adding ice not only dilutes the coffee liquid but also easily disrupts the structure of the foam, affecting the overall mouthfeel.

If you prefer a cool, intense milk coffee, you might consider trying the recently popular “Dirty” coffee. This drink involves pouring freshly extracted hot espresso directly over cold fresh milk, creating a striking visual contrast and a refreshing hot-and-cold taste experience, offering a unique flavor.

When selecting coffee beans, due to the limited brewing conditions of home equipment, it is recommended to prioritize stable espresso blends. These types of beans are usually a blend from different producing regions and are roasted medium-dark or darker, providing a more forgiving extraction range and consistent flavor performance.

For example, a common and popular blend combination is: 30% Colombian washed coffee beans paired with 70% Brazilian semi-washed coffee beans. This blend showcases rich dark chocolate and caramel aromas, and when paired with hot milk, delivers a creamy texture reminiscent of unsweetened Ovaltine.

There are also commercial blends primarily based on Brazil, such as mixes of Robusta (10%), Colombian (30%), and Brazilian (60%), which produce a rich golden crema with a distinct nutty character. When blended with milk, the result is a smooth, full-bodied taste with a long finish.

If you prefer a choice with a touch of acidity for balance, you might consider a blend of 30% Yunnan small-bean coffee and 70% Brazilian semi-washed. This blend showcases gentle plum-like acidity and nutty aromas, and when paired with milk, offers a smooth and layered drinking experience.

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