Introduction:Flat White (Australian-style flat white) and Latte both belong to the family of espresso-based drinks, yet they differ significantly in flavor due to variations in milk volume, foam thickness, and espresso-to-milk ratio. This article delves into the origins of Flat White, its correct naming, key differences from Latte, and provides professional-level parameters for espresso and milk ratios—including foam thickness, extraction recommendations, and suitable bean selections—to help coffee enthusiasts master the fine art of crafting this delicate coffee.

Flat White, also commonly known as Australian-style flat white, is a classic espresso-based beverage originating from Australia or New Zealand. It’s renowned for its intense coffee flavor, minimal milk content, and extremely thin layer of foam. Many customers often confuse Flat White with Flat White-style drinks or even Lattes when ordering, but in reality, they each have unique formulations and taste profiles. This article will detail the origins and definition of Flat White, its actual differences from Latte, and explore in depth the key elements of its preparation—namely, the espresso base, milk ratio, and foam thickness.

The birthplace of Flat White (also referred to as Aussie White or sometimes Flat White) remains debated. Some sources indicate it first appeared in New Zealand, while others insist it was pioneered by Australian baristas. Regardless of its origin, the defining characteristics of this coffee are its clear espresso flavor, less milk than a Latte, and an exceptionally thin layer of microfoam—about 5 millimeters thick, far thinner than a Latte’s 1 centimeter and closer to a Cappuccino but not as thick. This design highlights the inherent taste of the coffee, making it ideal for those who enjoy a pure coffee flavor but still want a small amount of smooth, velvety milk.

When it comes to the choice of espresso base, baristas in different regions have varying preferences. Baristas in New Zealand typically use a double Ristretto (concentrated short shot) to enhance flavor intensity, whereas those in Australia more often use a single Espresso as the base. Additionally, in Australia, Flat White is almost always served hot, since adding ice can dilute the coffee concentration, disrupt the overall flavor balance, and even make it taste similar to a Latte. Therefore, to experience an authentic Flat White, it’s recommended to go for the hot version.

So, how is a Flat White made? While equipment and extraction systems may vary slightly from café to café, there are certain standards for the core coffee-to-milk ratio, foam thickness, and cup size. Below, we’ll use common professional serving parameters as an example to illustrate how to craft a Flat White that meets flavor expectations.

First, choosing the right coffee beans is key. If you prefer a rich, traditional flavor profile with notes of butter, nuts, and dark chocolate, a classic Italian-style blend is a good choice; if you’d like a lighter, fruitier, and slightly sweet taste—such as an espresso blend with strawberry sugar notes—this is also an excellent option. These beans often carry rose-like floral aromas, which, when paired with milk, can bring out a sweet, candy-like complexity.

When extracting espresso, it’s recommended to use a commercial espresso machine and control the following parameters: extraction pressure at 9 bar, water temperature between 90.5～96°C, extraction time of 20～30 seconds, and a coffee-to-water ratio of 1:1.7～1:2. For a single shot, use 12 grams of coffee grounds to yield about 20 milliliters; for a double shot, use 20 grams to yield about 40 milliliters. These extraction conditions ensure the espresso has good crema and concentrated flavor, laying a solid foundation for a Flat White.

As for the milk, it’s recommended to use whole fresh milk to fully bring out the creaminess and sweetness of the foam. The milk should be steamed to a temperature between 50～60°C—too low and the lactose aroma won’t be effectively released, too high and it may damage the protein structure, leading to a rough, grainy foam texture. Foam thickness is one of the biggest visual differences between Flat White and Latte. A Flat White only requires about 5 millimeters of foam—that’s roughly 0.5 centimeters—much thinner than the 1 centimeter layer in a Latte, resulting in a clearer-looking drink with a more direct coffee flavor.

A suggested specific ratio is: 40 milliliters of espresso (typically a double Espresso or a double Ristretto), paired with 140 milliliters of steamed milk, for a total volume of about 180～220 milliliters depending on the cup size. The foam should be evenly integrated into the milk, with the steaming level filling the cup to about 5.5～6/10 full, forming a thin, smooth microfoam layer on top.

To better distinguish Flat White from Latte, here’s a comparison of their actual serving parameters: A Flat White is usually served in a ~220 milliliter glass, with about 30 grams of extracted espresso (roughly a double Ristretto or double Espresso), paired with 190 milliliters of milk and an extremely thin layer of foam about 0.5 centimeters thick; whereas a Latte is typically served in a 300 milliliter ceramic cup, with 40 grams of extracted espresso, and a total of 260 milliliters of milk and foam, with a foam thickness of about 1 centimeter—hence the noticeable foam dome on top of a Latte, and a more pronounced milky flavor.

In summary, although both Flat White and Latte are made with espresso and milk, Flat White emphasizes a clear expression of the coffee’s inherent flavors—achieved through less milk and thinner foam—allowing each sip to highlight the layers and aromas of the espresso. In contrast, Latte is milk-forward, suiting those who prefer a softer, richer, and creamier taste. Understanding these differences and preparation details allows you to easily choose or brew the cup that best suits your taste—whether ordering at a café or making it at home.

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