Introduction:Flat White and Flat White (also known as 汾芮白) are both coffee beverages that have gained widespread popularity in recent years, yet the differences between them often cause confusion. This article delves into their historical origins, brewing techniques, milk foam thickness, and flavor profiles, while also providing professional extraction parameters and blend recommendations to help readers better understand the unique charm of these two classic milk coffees.
In the menus of modern coffee shops, aside from classic Americanos and lattes, Flat White and 汾芮白 have gradually become the go-to choices for many coffee enthusiasts. Especially after Starbucks officially launched 汾芮白 in 2020, this coffee drink — situated between a latte and a cappuccino — quickly captured market attention. However, what exactly is the difference between 汾芮白 and Flat White? What are the nuances in their origins, preparation methods, and final flavor presentations? This article will comprehensively break down these aspects from multiple angles to give you an in-depth understanding of these two classic milk coffees.
Flat White, translated into Chinese as either 澳白 or 汾芮白, is a coffee positioned between a latte and a cappuccino. It also uses a double shot of espresso as its base, but differs significantly from a latte in terms of milk foam handling and overall mouthfeel. The milk foam used in 汾芮白 is thinner and finer, typically only about 0.3 to 0.5 centimeters thick, evenly covering the surface of the coffee to create a silky smooth texture. This flavor characteristic gives 汾芮白 the intense aroma of a cappuccino combined with the gentle creaminess of a latte, making it the ideal choice for many consumers who prefer a balanced taste.
However, crafting a truly satisfying cup of 汾芮白 is actually highly technical. From the extraction ratio of the espresso, temperature control of the milk, to the thickness and uniformity of the milk foam — every step can affect the final flavor outcome. Improper execution can easily lead to an imbalance in the coffee’s acidity and sweetness, or prevent the milk foam and crema from perfectly blending, which is one reason why some coffee shops set the price of 汾芮白 slightly higher than regular lattes or cappuccinos.
When discussing the origins of 汾芮白 and Flat White, we must look back to Australia and New Zealand in the 1980s. At that time, the coffee culture in these regions was heavily influenced by European immigrants, particularly after World War II when a large number of Italian immigrants brought espresso-making techniques to the area, gradually forming a locally distinctive coffee beverage culture. Unlike the dark roast style dominant in Europe and America, specialty coffee in Australia and New Zealand places more emphasis on the origin characteristics and processing methods of the beans, generally using light to medium roasts and highlighting manual extraction and the inherent flavors of the coffee itself.
Flat White was born in this context and is seen as an upgrade and refinement of the traditional latte. Compared to a latte, which emphasizes creamy texture and smoothness, Flat White places more focus on the intrinsic flavors of the coffee. Through thinner milk foam and a more precise coffee-to-milk ratio, it allows consumers to more clearly perceive the acidity, sweetness, and aromatic layers of the coffee beans.
As for the differences in preparation between 汾芮白 and Flat White, they are mainly reflected in three aspects: the amount of coffee, the amount of milk, and the thickness of the milk foam. Common methods for making 汾芮白 fall into two types: one uses about 20 grams of espresso liquid paired with 80 milliliters of milk steamed to a fine foam about 0.5 centimeters thick, resulting in a total volume of around 100 milliliters — a smaller, more intense version; the other uses a double shot of espresso, about 30 grams of coffee liquid, paired with 150 to 160 milliliters of milk and about 0.3 centimeters of foam, with a total volume of approximately 200 milliliters, offering a richer mouthfeel.
In practice, many professional coffee shops, including Starbucks, adopt the double-shot method to ensure the coffee flavor is sufficiently prominent. For example, when making 汾芮白 in stores, the industry often uses the Sunflower Warm Sunshine blend, composed of 30% sun-dried Yirgacheffe and 70% Honduran Sherry. With a 1:1.6 coffee-to-water ratio, 19 to 20 grams of coffee grounds are used to extract 30 to 32 grams of espresso, with an extraction time controlled between 27 and 32 seconds. These parameters bring out distinct notes of vanilla, berries, chocolate, and caramel, which, when combined with the fine milk foam, deliver a unique taste reminiscent of vanilla milkshake and chocolate milk.
If you prefer a deeper, richer, and more caramelized flavor in your 汾芮白, you can also opt for a classic Italian blend, usually made from Brazilian, Indonesian, and Vietnamese beans, blended after roasting to ensure the characteristics of each bean variety are balanced. Using a double shot of espresso as the base, with a 1:2 coffee-to-water ratio — 20 grams of coffee grounds extracted to 40 grams of espresso over 28 to 32 seconds — and then paired with 150 grams of fresh milk with thin foam and coffee crema, the result is a 汾芮白 with a mellow and layered taste.
In summary, although 汾芮白 and Flat White may appear similar in appearance and basic structure, they each have their own unique qualities in terms of milk foam thickness, coffee ratio, and flavor profile. Whether you prefer a light and delicate milk foam texture or a rich and robust coffee aroma, mastering the correct extraction parameters and blend selection will allow you to enjoy the distinctive experience offered by these two classic coffee beverages.
The above content is compiled by CoffeeHunters, a coffee news website.
