Introduction:The difference between white coffee and black coffee isn’t just about color—it lies in the roasting methods, flavor profiles, and health perceptions. This article delves into the origins and roasting principles of Malaysian white coffee, compares it with traditional black coffee, and explores the often-confused “white coffee”—Flat White (also known as Aussie Flat White). We’ll examine its origins, differences from a latte, and share practical tips for making a concentrated extraction and controlling milk foam at home, helping you make more informed coffee choices and brewing decisions.
What’s the fundamental difference between Malaysian white coffee and black coffee? Many people believe that white coffee is milder, less stimulating, healthier, and even smoother in taste—but what’s the truth behind these claims? This article will start by discussing the historical background, roasting techniques, and flavor characteristics of white coffee, clarifying its differences from the commonly seen black coffee in Malaysia. We’ll further explore the origins, features, and comparisons with lattes of the often-misunderstood “white coffee”—Flat White (Flat White, also called Aussie Flat White). At the same time, we’ll share useful parameters and operational suggestions for making Flat White at home, helping you elevate both your flavor experience and brewing skills.
Regarding the origin of white coffee, there’s a story that in the 19th century, a tin miner who migrated from Hainan, China to Malaysia, first tried roasting coffee beans with a small amount of vegetable oil and sugar. Because the roasted beans had a lighter color, they were called “white coffee.” However, the reason white coffee is called “white” isn’t because the final liquid is white, but rather emphasizes that its roasting process is relatively “pure”—without adding extra sugar, wheat, or other seasonings, and usually avoiding high-temperature dark roasting, instead using medium-to-low temperature slow roasting. Compared to traditional Malaysian black coffee, white coffee often uses palm oil in the roasting process without additional seasoning, resulting in a fresher flavor and is considered gentler on the stomach, with possibly slightly lower caffeine intake.
However, it’s important to note that the definition of “black coffee” varies by region. In Taiwan or the general international market, black coffee usually refers to pure coffee made solely by roasting coffee beans, without added sugar or milk, and not necessarily with added caramel. Therefore, the common claim that “white coffee is easier on the stomach and has lower caffeine” actually depends on which type of black coffee it’s being compared to—this remains a topic for discussion. Additionally, some believe that white coffee is produced through low-temperature, long-duration roasting to reduce the bitterness and astringency caused by high heat, preserving the original aroma of the coffee. But if this roasting method isn’t well controlled, it may also lead to a flatter flavor profile.
With the diversification of coffee beverages, in recent years the term “white coffee” has also gradually been used to refer to some coffee types with a milder flavor and thinner milk foam, such as the popular Flat White (often mistakenly called “white coffee”). The popularity of Flat White is related to promotion by international chain brands, but the origin of this drink has actually been quite controversial. Starbucks introduced it as an innovative coffee originating from Australia in the 1980s, beloved by consumers in local and other markets, and launched in the UK, US, and China after 2010. However, New Zealand media claims that Flat White is actually one of the representatives of New Zealand coffee culture, with Wellington being the city where it gained prominence.
Regardless of its origin, the biggest difference between Flat White and latte lies in the thickness of the milk foam and the ratio of concentrated coffee. Flat White has thinner foam, usually only about 0.3–0.5 centimeters, with an overall taste more focused on the coffee itself. Compared to the balance between coffee and milk sought in a latte, Flat White highlights the richness and aroma of the coffee. Additionally, Flat White uses a slightly higher proportion of concentrated coffee, making the overall flavor more intense. It’s worth noting that Flat White is usually only offered as a hot drink, and the iced Flat White later introduced by Starbucks was an adjustment made to meet diverse customer needs.
If you want to replicate a Flat White-like coffee at home, it’s recommended to use a medium-dark roasted espresso blend and base it on a ristretto or highly concentrated extraction. For example, you can use 20 grams of coffee powder to extract 30 grams of coffee liquid, with an extraction time controlled between 23 to 28 seconds, to achieve a rich and well-creamed concentrated base. Then, heat about 150 milliliters of chilled fresh milk with the steam wand of an espresso machine and froth it to create about 0.5 centimeters of fine microfoam. Finally, evenly combine the foam and the concentrated coffee to complete a homemade Flat White.
Speaking of milk-based coffee, besides Flat White, the latte (Caffe Latte) is also a daily choice for many people. But the two actually have significant differences in presentation and taste. A latte emphasizes the harmony and balance between coffee and milk, with a usually thicker layer of foam (about 0.5–0.7 centimeters), giving equal importance to both coffee flavor and milk aroma; whereas Flat White puts the coffee in the spotlight, with thinner foam, allowing each sip to highlight a richer coffee flavor. Additionally, the two differ in cup size and the choice of concentrated base—these details all influence the final drinking experience.
Furthermore, coffee professionals in New Zealand and Australia also have slightly different understandings of Flat White. Some regions prefer using a double shot of espresso as the base and presenting it in a smaller cup (about 150 milliliters), resulting in a higher coffee ratio. Some high-end coffee shops use a double ristretto, enhancing flavor richness and layering through extraction focused on the early-to-mid stages, with higher requirements for coffee bean quality. However, no matter which method is used, controlling the milk foam thickness to between 0.3–0.5 centimeters is key to maintaining the “flat” characteristic of Flat White—this is also the origin of the word “Flat” in its English name, meaning the foam layer should be level with the rim of the cup, not raised, ensuring that each sip combines the taste of the coffee liquid and the fine milk foam.
The above content is compiled by CoffeeHunters, a coffee news website.
