Introduction:Flat White has become a popular choice among specialty coffee enthusiasts in recent years, but it is often confused with Latte and Flat White (Aurora White). Even its place of origin is disputed between Australia and New Zealand. This article delves into the history of Flat White, explores its differences from Caffè Latte and Cappuccino, and details its key preparation elements—including milk foam thickness, coffee ratio, and latte art techniques—to help readers better understand the essence of this classic milk-based coffee.
When walking into a café, many people are accustomed to ordering a latte, but in recent years, an increasing number of consumers have started choosing Flat White, also commonly known as the Australian-style white coffee. This globally popular coffee beverage sounds distinctly Australian, yet its origins have sparked a long-standing debate between Australia and New Zealand. Not only is the birthplace uncertain, but preparation standards also vary by region—Australia typically uses a single shot of espresso, while New Zealand prefers a double ristretto.
The English name "Flat White" translates literally to "white coffee," emphasizing its characteristic combination of milk and espresso. As early as the 1960s, the term "flat white" appeared in British films, though at that time it referred to a coffee as weak and tasteless as water. It wasn’t until the 1980s that the modern concept of Flat White began to appear in clear written records.
In Australia, the term "flat white" was mentioned in media articles as early as 1983. In 1984, a Sydney newspaper used the term to poke fun at the then-popular latte. In 1985, Sydney café Moors Espresso included it on their menu, with the owner claiming it was introduced from Queensland. That same year, the menu at Canberra’s Parliament House restaurant also specified "flat white only." In New Zealand, Auckland café DKD created Flat White as an alternative to latte. In 1989, a barista in Wellington accidentally crafted a similar-flavored drink while attempting a failed cappuccino, which is also considered a prototype of Flat White.
To this day, there is no unified answer regarding the origin of Flat White. But regardless of where it came from, this coffee has won the hearts of many coffee lovers with its intense coffee flavor and delicate milk foam. It’s worth noting that even though they share the same name, the preparation methods for Flat White differ between Australia and New Zealand. Australia usually uses a single shot of espresso, while New Zealand favors a double ristretto. The so-called ristretto is extracted only from the first and middle portions of the shot, resulting in a more concentrated flavor and smoother mouthfeel.
Taking the common practice in specialty coffee shops as an example, making a Flat White typically involves using a cup of about 240 milliliters, with the milk foam steamed to be extremely thin, almost resembling the texture of hot milk. Due to the thinness of the foam, latte art is more challenging, so it’s recommended to use the center-pouring method, creating small dots or simple hearts. For extraction, a double shot of espresso is generally used—for instance, 20 grams of coffee grounds yielding 40 grams of coffee liquid in about 28 seconds—to ensure the coffee flavor is strong enough to balance the sweetness of the milk.
In terms of flavor profile, Flat White differs markedly from Latte and Cappuccino. Latte has the highest milk proportion and a rich milky aroma. Cappuccino, due to its thick and evenly layered milk foam, offers a dense texture and prominent coffee fragrance. In contrast, Flat White emphasizes the essence of the coffee itself, with milk playing a subtler role. Its foam is as thin as silk, resulting in a smoother mouthfeel, making it ideal for those who enjoy appreciating the nuances of espresso.
The most intuitive way to distinguish between the three is by observing the thickness of the milk foam. Flat White has the thinnest foam, followed by Latte, and then Cappuccino with the thickest. Additionally, the ratio of milk to coffee liquid varies: Flat White highlights the coffee flavor more distinctly, making it suitable for consumers seeking a bold taste. This is why many baristas recommend Flat White to those familiar with espresso as a next-level choice.
In summary, Flat White is a classic milk-based coffee that combines intense coffee aroma with a silky smooth texture. Whether it originated in Australia or New Zealand, its unique preparation technique and flavor profile have made it a staple in specialty coffee shops around the world. Understanding its historical background, how it differs from other milk coffees, and its key preparation parameters can help consumers better appreciate its subtle qualities.
The above content is compiled by CoffeeHunters, a coffee news website.
