Introduction:Flat White (also known as "馥芮白" or "澳瑞白") is a classic milk coffee originating from Australia. It shares subtle yet crucial differences in appearance and taste with both Latte and Cappuccino. This article will delve into its historical background, how it differs from Latte, the importance of milk foam thickness, and provide professional-grade preparation recipes and ordering tips to help you master the essence of this specialty coffee—whether you're ordering at a café or practicing your own pour over at home.

This classic milk coffee from the Southern Hemisphere, commonly seen in international chains like Starbucks, Costa, and Luckin, is translated respectively as "馥芮白", "醇艺白", and "澳瑞白". In different regions, it's also referred to as "澳白", but no matter the name, the defining features of this coffee are its small serving size, thin milk foam, and strong espresso base. So, what exactly sets it apart from a Latte? Why must the milk foam be strictly controlled to under 0.3 cm? This article will take you through its historical origins, comparisons with Latte, ordering techniques, and professional preparation parameters to deeply explore this widely loved specialty coffee.

Flat White first emerged in the 1980s with the arrival of Italian immigrants in Australia. At that time, Australia’s coffee culture was still dominated by Lattes and Cappuccinos, but many immigrants and local consumers preferred options with a stronger coffee flavor and thinner milk foam. Thus, this coffee gradually took shape. The word "Flat" means "level" or "smooth", and "White" refers to the addition of milk—put together, it means a "smooth milk coffee". Because of its pronounced coffee flavor and extremely thin milk foam, it quickly gained popularity in European and American markets and secured a place in cafés around the world.

Compared to the common Latte, Flat White opts for a smaller serving size to highlight the essence of the coffee, rather than relying on large amounts of milk for satiety. A typical hot Latte uses a 300 ml cup, with about 40 g of double espresso and 260 ml of fresh milk. The overall flavor of the drink is primarily milky, with coffee as a secondary note. Flat White, on the other hand, goes against the norm with a serving size usually only 150–180 ml. It uses the same double espresso, but cuts the milk in half, making the coffee flavor more concentrated. The milk foam is also strictly controlled, kept to no more than 0.3 cm thick, creating a smoother and more delicate mouthfeel.

The most intuitive way to distinguish Flat White from Latte and Cappuccino is by observing the thickness of the milk foam and the overall structure. Cappuccino typically has 1 to 2 cm of thick milk foam, presenting a layered, burger-like structure, and drinkers often sip the foam on the surface before drinking. Latte foam is thinner, about 0.5 cm, offering a moderately dense texture. Flat White takes it further with even more delicate foam, compressed to within 0.3 cm—sometimes retaining only an extremely fine layer—making the coffee surface appear almost flat. This is also the origin of its English name, Flat White.

Some cafés, aiming to let customers better appreciate the aroma and texture of coffee crema, choose not to froth additional milk foam. Instead, they pour hot milk directly into the espresso. However, some baristas recommend keeping an extremely thin layer of foam, about 0.3 cm thick. This approach maintains a silky mouthfeel, prevents the drink from becoming too "watery", and also slows down the separation of foam and coffee, ensuring the best flavor experience.

Driven by the trend in specialty coffee, more and more cafés are beginning to use Single Origin Espresso (SOE) to make Flat White, showcasing the unique flavor characteristics of specific regions. For example, in Melbourne, some baristas opt to use a double Ristretto as the base, paired with a small serving size of about 150 ml, and inject milk foam of similar thickness to that of a Latte. Ristretto, meaning "restricted" in Italian, refers to an extraction method that only uses the first and middle parts of the espresso shot, resulting in higher concentration and more focused flavors. When mixed with milk, it delivers a richer, more layered mouthfeel.

It’s important to note that the extraction methods vary slightly for each type of coffee bean, and these parameters are usually fine-tuned by baristas based on the beans and roast level used each day. Taking the commonly used "Warm Sun Blend" as an example, some shops adjust grind size, water temperature, and pressure according to its characteristics to achieve the optimal extraction effect. This kind of flexible adjustment is at the core of specialty coffee preparation and one of the sources of flavor variation among cafés.

If you want to replicate a professionally brewed Flat White at home or in a café, it’s recommended to start with these key elements: a small serving size, thin milk foam, and a well-extracted espresso base. Taking the popular "Sunflower Warm Sun Blend" as an example, this blend composed of 70% Honduran Sherry and 30% Ethiopian Yirgacheffe Natural Red Cherry offers aromas of vanilla, cream, whiskey, and tropical fruits—perfect for making Flat White.

For specific preparation, it’s suggested to use a double Ristretto as the base, extracting 30 g of espresso from 20 g of coffee grounds, with an extraction time controlled between 22 to 24 seconds. These parameters may be adjusted depending on the beans and their daily roast condition, and it’s recommended that baristas retest and recalibrate them before daily operation. Next, steam about 150 ml of milk to a temperature of 55–60°C, being careful to introduce less air than with a Latte to ensure finer, silkier foam. Finally, slowly pour the milk into the coffee. Depending on preference, you may choose to latte art, but due to the extremely thin foam, the overall appearance will present a smooth and flat visual effect.

The final Flat White should carry rich aromas of vanilla, chocolate, and whiskey, blended with a hint of berry acidity. It has a smooth and full-bodied mouthfeel, with a long-lasting and layered aftertaste. Mastering these elements will allow you to communicate more accurately with baristas when ordering, or to more easily craft your own cup of premium milk coffee at home.

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