Introduction:Flat White, as a classic specialty coffee alongside Latte and Cappuccino, has become a favorite among many coffee enthusiasts due to its rich coffee flavor and delicate layers of milk foam. This article delves into its evolutionary journey originating from Australia and New Zealand, analyzes its core characteristics that emphasize the primacy of coffee with milk as an accompaniment, and compares the preparation differences among baristas around the world. It also provides practical brewing parameters and milk foam handling techniques, along with answers to common questions about whether it can be made as a cold drink.
Among the many specialty coffees, Flat White has gradually risen to the top of global café menus with its unique coffee expression and light milk foam. The correct pronunciation of this beverage in Chinese is "馥(fù)芮(ruì)白(bái)." It has also been referred to as Pure Artisan White, Aussie White, Little White, or Aussie White. It wasn’t until Starbucks introduced it in 2015 that it gained broader recognition in the Chinese market.
The birthplace of Flat White is generally considered to be Oceania, particularly Australia and New Zealand. After local residents were exposed to Italian coffee culture, they gradually developed milk coffee that better suited their own tastes. In the 1980s, as Italian immigrants brought Italian espresso machines to Australia and New Zealand, the coffee market, which was originally dominated by Latte and Cappuccino, began to see a new demand for “stronger coffee flavor and thinner milk foam,” giving rise to Flat White.
The name “Flat White” translates literally to “flat white,” where “Flat” means “level” and “White” refers to the added milk. Its characteristic lies in its extremely fine and very thin layer of milk foam, almost level with the rim of the cup, allowing smoother integration between the coffee liquid and milk foam. Each sip offers a layered experience of rich coffee and delicate milk foam. Compared to Latte and Cappuccino, Flat White has a higher coffee ratio and thinner milk foam, emphasizing the flavor expression of the coffee itself.
In New Zealand, baristas typically use smaller-sized cups, keeping the coffee liquid proportion the same but reducing the amount of milk, resulting in a more concentrated coffee flavor. In Australia, baristas tend to use cup sizes similar to those for Latte but control the milk foam to be thinner, usually around 0.3–0.5 centimeters. Some baristas in the Melbourne area even opt to use a double ristretto as the base and serve it in a 150-milliliter small cup, making the overall flavor more intense and balanced.
To make a satisfying Flat White, higher demands are placed on both the quality of the coffee beans and the extraction technique. In the past, many cafés preferred to use dark-roasted blends to achieve a rich and balanced taste that paired well with hot milk. However, with the rise of the specialty coffee trend, more and more consumers have begun to favor single-origin beans with distinct flavors, especially Flat Whites made using SOE (Single Origin Espresso), which can better showcase the unique personality of the coffee beans.
In actual preparation, it is recommended to use a double ristretto as the base. General parameters can be set to 20 grams of coffee grounds extracting 30 grams of coffee liquid, with time controlled between 22–24 seconds. This extraction method can fully highlight the richness and layers of the coffee and lay the foundation for subsequent blending with milk. It should be noted that different coffee beans may require fine-tuning of grind size and extraction time. It’s advisable to test and adjust daily before business hours based on the condition of the beans used that day.
When steaming the milk, use less air intake compared to a Latte, aiming to create a thinner and finer milk foam, ideally about 0.3–0.5 centimeters thick. The temperature is recommended to be controlled between 55–60°C to ensure a smooth and comfortable mouthfeel. Slowly pour the steamed milk into the coffee. Due to the thinner foam, the surface of the entire drink will not be entirely flat, but rather slightly flattened in appearance. Latte art is not essential, but if skill permits, it can also add visual appeal.
As for whether Flat White can be made into a cold drink, the answer is usually no. The main reason is that cold drinks affect the stability of the milk foam and the overall integration of flavors. One of the charms of Flat White is that each sip allows you to simultaneously experience the combination of delicate milk foam and rich coffee liquid, an experience that is often greatly diminished by the dilution of milk when ice is added. If you prefer an iced-style intense milk coffee, you might consider opting for the recently popular Dirty instead, which pours hot espresso directly over cold milk to create a unique hot-and-cold contrast and layered taste.
The above content is compiled by CoffeeHunters, a coffee news website.
