Introduction:Flat White has gained immense global popularity in the coffee market in recent years. However, Starbucks, COSTA, and Luckin each use different translations and recipes, leaving many consumers confused. This article delves into the differences among these three well-known brands’ versions of Flat White, exploring their origins, brewing techniques, milk foam thickness, and flavor profiles, to help you choose the Flat White that best suits your taste and understand how to appreciate a high-quality Flat White.

Flat White, a coffee beverage originating from Australia, has now become a favorite among specialty coffee enthusiasts worldwide. In different markets, it goes by various Chinese translations—for example, Starbucks calls it “馥芮白” (Fùruìbái), COSTA names it “醇艺白” (Chúnyìbái), and Luckin refers to it as “澳瑞白” (Àoruìbái). Although all are based on espresso and milk, compared to the common latte, Flat White features a more pronounced coffee flavor, thinner milk foam, and an overall richer, more layered taste.

When you first hear the name “馥芮白,” you might assume it’s a light, milk-forward drink. However, the opposite is true—馥芮白 (Starbucks’ Flat White) boasts a distinct coffee aroma, a richer mouthfeel than a latte, and a slight bitterness with a notable aftertaste. It’s a classic small-sized milk coffee that showcases the character and flavor of the coffee beans.

Flat White can be traced back to the 1980s in Australia, though some claim it originated in New Zealand. The mainstream view is that this drink gradually took shape during the rise of Australia’s coffee culture. At the time, European immigrants, especially Italian baristas, brought Italian espresso techniques to Australia, which then evolved locally into a beverage with thinner milk foam and a more prominent coffee flavor. By the 1980s, Flat White began appearing on the regular menus of Australian cafés and later spread globally.

What truly catapulted Flat White to fame was Starbucks introducing it to the international market in 2015 under the name “馥芮白.” Soon after, major chains including COSTA and Luckin launched their own versions with different Chinese names, quickly making this coffee drink a market focal point. However, these brands adjusted their recipes, milk foam thickness, and coffee ratios, resulting in varying flavor profiles.

In terms of preparation, Flat White uses the same ingredients as a latte—espresso and milk—but the key difference lies in the milk foam thickness and coffee ratio. A latte aims for a balance between coffee and milk, with thicker foam (about 1–1.5 cm), a smoother texture, and a more prominent milk aroma. In contrast, Flat White emphasizes coffee as the star, featuring thinner foam (about 0.3–0.5 cm), a more concentrated coffee flavor, and a richer, more layered overall taste.

In New Zealand, baristas typically use a double shot of espresso served in a small cup of about 150 ml, with extremely fine and thin milk foam, allowing each sip to deliver both the intense flavor of the espresso and the smoothness of the milk. In Australia, baristas may opt for a double Ristretto (i.e., extracting the first and middle parts of the shot for a more intense and concentrated flavor) as the base, using the same cup size as a latte but highlighting the coffee’s characteristics by controlling the foam thickness.

It’s worth noting that the milk foam layer of a Flat White must be very even and delicate, and its thickness should not exceed the rim of the cup—this is one reason why it appears more “flat” compared to a latte. This delicate foam allows the coffee liquid and foam to blend perfectly, delivering a refined texture and aroma in every sip.

From a professional perspective, an ideal Flat White should use fine milk foam (ideally around 55–60°C), with a total volume of about 150–160 ml, and a base of either a double shot of espresso or double Ristretto. When steaming the milk, less air should be incorporated compared to a latte, ensuring the foam is fine and its thickness is controlled between 0.3–0.5 cm. This way, the coffee’s inherent aroma and layered profile can truly shine.

In actual tasting, a well-made Flat White presents a rich coffee aroma paired with delicate milk foam. Upon drinking, one can simultaneously enjoy the boldness of the coffee and the smoothness of the milk, with a long-lasting aftertaste and a subtle sweetness. This is one of the reasons why Flat White is so beloved by coffee enthusiasts.

Whether you prefer Starbucks’ 馥芮白, COSTA’s 醇艺白, or Luckin’s 澳瑞白, understanding the subtle differences in how these brands prepare their versions can help you choose the one that best matches your taste. It also enables you to more easily identify the qualities of a high-quality Flat White when sipping—rich yet balanced, with delicate foam that doesn’t overpower, and every sip showcasing the charm of the coffee itself.

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