Introduction:Do you often see Flat White and Latte in coffee shops but can’t quite tell the difference between them? This article takes an in-depth look at the history, ratio formulations, milk foam thickness, and practical methods for making these drinks at home. Not only does it clarify the debate over their origins, but it also details espresso extraction and milk foam control techniques to help you grasp the key differences between these two classic milk coffees. You’ll also learn why Flat White is usually only served hot and how to choose the right coffee beans to make a more delicious cup.

Flat White coffee has become increasingly common in coffee shops around the world in recent years, but what exactly is the difference between it and Latte? Many people often guess based on appearance or taste without understanding the detailed differences behind them. To truly understand, we need to break it down from various aspects such as its historical background, milk foam technique, and ratio design, and even explore how to easily replicate it at home.

Let’s start with this coffee originating from the Southern Hemisphere, which has been the subject of much debate. Flat White is commonly referred to as “澳白” (Ao Bai) in Taiwan and Hong Kong, but its place of origin—whether Australia or New Zealand—remains undecided to this day. However, this coffee was born in the 1980s when espresso had gradually become popular in the region. Many consumers began to seek a more refined taste. They were tired of the thick layer of foam in cappuccinos and found lattes too milky with not enough distinct coffee flavor, so the finer and more intense Flat White emerged.

The biggest characteristic of Flat White is the use of extremely fine “micro-foam” milk foam, with a thickness of only about 0.5 centimeters, which gently sits on top of the coffee liquid to create a silky texture. In contrast, the milk foam layer in a Latte is usually about 1 centimeter thick, resulting in a fluffier and more airy mouthfeel. Additionally, Flat White is typically served in a cup with a capacity of about 200 millilitersand usually uses two shots of espresso; whereas a Latte is generally served in a 300-millilitercup, also with two shots of espresso, but with a higher proportion of milk, making the overall flavor smoother.

In coffee shops, espresso is usually extracted by a professional coffee machine at a pressure of 9–10 bar, at a water temperature close to 94°C (omitted temperature value) 1:2 (omitted ratio value)

, producing an espresso base with a powder-to-liquid ratio of approximately . This kind of espresso not only has a high concentration but also retains distinct coffee oils (crema), which are key to making a delicious milk coffee.If you want to make a Flat White at home, you can use a home espresso machine or a manual coffee brewing tool. For example, if using a hand-pressed device, it is recommended to use 18 grams of finely ground coffee, along with 120 milliliters of hot water at about 95°C , to extract about 40 millilitersof espresso. Then, heat the milk to 55–65°C , use a milk frother to create fine foam, and remove the larger bubbles on the surface to control the foam thickness to about 0.5 centimeters . Slowly pour it from the center of the espresso, and you’ll have a Flat White of about

200 milliliters

.

So, why is Flat White usually only served hot? This is related to the characteristics of its milk foam. Since the foam in Flat White is very fine and relatively thin, it can only fully integrate with the coffee liquid when served hot, allowing each sip to balance the velvety foam and rich coffee. Once ice is added, it not only dilutes the overall flavor but can also cause the foam to separate or collapse quickly, affecting the drinking experience. If you prefer a cold drink, try a “Dirty”—pouring hot espresso directly over cold milk to create a visual and flavor contrast.

Besides technique, choosing the right coffee beans is also key to making a great Flat White. Since home coffee machines are generally less stable than commercial ones, it’s recommended to choose espresso blends with stable flavors and moderate roast levels. These beans usually combine beans from different regions, offering a more forgiving parameter range during extraction and helping improve success rates.
Here are three nutty-profile blend beans suitable for making Flat White. They not only have clear flavors but also blend well with milk:
Balanced & Rich Type – Premium Blend Coffee Beans

Recipe: Colombian washed (30%) + Brazilian semi-washed (70%)
Flavor: Features deep-roast chocolate and caramel sweetness. When paired with hot milk, it delivers a creamy, smooth texture, similar to the rich feel of unsweetened Ovaltine.
Classic & Mellow Type – Commercial Blend Coffee Beans

Recipe: Robusta washed (10%) + Colombian washed (30%) + Brazilian semi-washed (60%)
Flavor: Has a distinct nutty aroma and golden crema. When blended with milk, the bitterness is mild, and the aftertaste is round and full.
Mildly Acidic & Mellow Type – Dark Cocoa Blend Coffee Beans

Recipe: Yunnan washed small beans (30%) + Brazilian semi-washed (70%)

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