Introduction:Flat White, Flat White (Starbucks' version), and flat white (also spelled as "澳瑞白") are actually the same coffee beverage — a type of espresso-based drink with a thinner layer of milk foam and a higher proportion of coffee. What’s the difference between it and a latte? Does it originate from Australia or New Zealand? This article will explore the history of Flat White, its key differences from a latte, and provide expert barista-recommended methods and extraction parameters for making it at home, helping you gain a deeper understanding of this small cup of rich, milky coffee.

Walk into a café, and you might see terms like “澳白,” “馥芮白,” “澳瑞白,” or even “醇艺白” — but they all refer to the same coffee: Flat White. This espresso-based drink, characterized by its fine microfoam and intense coffee flavor, has gained widespread popularity in the specialty coffee scene in recent years. How did it come about? And why has it stood out as a favorite among many coffee enthusiasts? This article will detail the origins and characteristics of Flat White, how it differs from a latte, and share a complete at-home brewing guide.

There have long been two claims about the origin of Flat White: one says it comes from Australia, the other from New Zealand. Before the 1970s, cafés in Australia mostly served coffee made with French press or pour over. It wasn’t until Italian-style espresso machines were introduced from Italy that the popularity of espresso began to rise. Australian consumers generally preferred milk coffee with thinner foam and more prominent coffee flavor, so around the 1980s, Flat White started appearing on café menus in Australia and later spread globally.

Regardless of its place of origin, there’s no denying that Flat White has now become a familiar item to specialty coffee lovers worldwide. Especially in 2015, when Starbucks introduced it to the Chinese market under the name “馥芮白,” this small cup of strong coffee officially entered the public eye and accelerated its popularity in Chinese-speaking regions.

So, why has Flat White become so popular? The key lies in its balance — every sip offers a harmonious blend of coffee and milk foam. To achieve this, the milk foam must be fine and relatively thin, and the coffee should not be too hot, ensuring the full flavor is enjoyed before the foam separates. Also, because the serving size is usually smaller, the quality of the coffee beans, the espresso extraction, and the details of milk frothing are all held to stricter standards. If any part of the process is off, flaws can easily show in this small drink.

Although both Flat White and latte (Caffe Latte) are made with espresso and milk, they differ significantly in ratio, foam thickness, and overall flavor profile. The word “latte” literally means “milk,” emphasizing the harmonious balance between coffee and milk. It typically has thicker foam, usually over 1 centimeter, resulting in a smoother overall taste that suits those who prefer a milk-forward aroma.

In contrast, Flat White puts coffee in the spotlight, with much thinner foam (usually only 0.3–0.5 centimeters). The goal is to let each sip deliver both the richness of the coffee and the fineness of the foam. This design highlights the coffee’s flavor more prominently and better showcases the unique characteristics and layers of the beans.

In different regions, baristas may prepare Flat White slightly differently. For example, in New Zealand, baristas often use a double shot of espresso (or an even more concentrated ristretto) as the base, paired with a smaller cup size of about 150 milliliters. The milk volume is reduced accordingly, making the coffee flavor more concentrated. In Melbourne, some baristas opt for ristretto (espresso extracted for a shorter time with less liquid) as the base to create a bolder and more layered taste.

As for within Australia itself, many baristas believe that as long as the foam is thinner than that of a latte and the cup size is similar, it can be called a Flat White. Therefore, some shops still use the same cup size as a latte, adjusting only the foam thickness to ensure it doesn’t overflow, allowing every sip to deliver a balanced mix of coffee and foam.

Want to make your own Flat White at home? As long as you have an espresso machine and a grinder, you can try this classic coffee. First, it’s recommended to choose a coffee bean with good balance and expressive flavor, as this directly impacts the final taste. For instance, using a blend of Central and South American beans with African beans can deliver bright acidity and soft sweetness, suitable for those who enjoy fruity notes and layered flavors.

For extraction, many baristas choose to use a double ristretto as the base — that is, extracting about 30 grams of espresso from 20 grams of coffee grounds, with an extraction time controlled at 22–24 seconds. This method concentrates the essence of the coffee’s mid-to-front flavors, resulting in a richer and cleaner coffee taste. Note that the characteristics of each coffee bean vary, so it’s advised to adjust grind size and extraction time based on actual conditions.

Next, froth about 150 milliliters of milk to a fine and velvety texture. Use less air intake than for a latte to ensure thinner, smoother foam. The temperature is recommended to be controlled between 55–60°C, which usually provides the most pleasant drinking experience. Finally, slowly pour the frothed milk into the coffee. No latte art is necessary — due to the thin foam, the final look is usually flatter, hence it’s also called “flat white coffee.”

If you prefer a richer Flat White with caramel or chocolate notes, you can also use a dark roasted blend or a classic Italian espresso blend, and use a double standard shot (Double Espresso) as the base. Extract 40 grams of coffee liquid from 20 grams of coffee grounds for about 28–32 seconds to bring out a deeper balance of bitterness and sweetness, along with a fuller body.

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