Introduction:Both Flat White and Latte are popular styles of espresso-based milk coffee, but they differ significantly in terms of concentration, milk foam texture, and base extraction. This article delves into the unique appeal of Flat White by examining details such as milk foam thickness, Ristretto shot extraction, and the scientific ratio of milk, while also comparing the flavor profiles of two commonly used coffee beans in these drinks to help coffee enthusiasts understand the differences and master the key techniques.
Although both Flat White and Latte belong to the category of espresso-based milk coffee, they follow distinctly different design philosophies in terms of concentration and flavor presentation. Flat White is favored for its more intense coffee flavor and thinner, finer layer of milk foam. This article will provide an in-depth analysis of the differences between Flat White and Latte in concentration, milk foam thickness, choice of espresso base, and milk ratio, and through the actual preparation process, guide you through the steps to craft a professional-grade Flat White. It will also explore how different coffee beans influence the final flavor.
Let’s first get to know Flat White, this globally beloved coffee beverage. In many regions, it is also referred to as "Flat White" or "Flat White." Legend has it that this drink originated in Melbourne, Australia, in the 1980s when Italian immigrants brought traditional Italian coffee techniques to the country. However, local consumers preferred a stronger coffee flavor with less milk foam, which gradually led to the development of a drink style with "extremely thin milk foam, almost level with the rim of the cup"—the Flat White we know today. "Flat" refers to "level," and "White" refers to the white appearance after milk is added, vividly describing the characteristics of this coffee.
Like Latte, Flat White is primarily composed of espresso and fresh milk, but unlike Latte, which emphasizes overall flavor balance, Flat White focuses more on highlighting the aroma and richness of the coffee itself. In terms of taste, the coffee flavor in Flat White is more pronounced, and the milk foam layer is extremely fine with a thickness of only about 0.5 centimeters—far thinner than the approximately 1 centimeter commonly found in Latte—allowing the liquid coffee to come into more direct contact with the taste buds. It has a smooth mouthfeel and distinct layers. Compared to the thick, fluffy foam of Cappuccino, Flat White offers a more refined and coffee-centric drinking experience.
Regarding the origin of Flat White, both Australia and New Zealand continue to debate its birthplace, but there’s no denying that it reflects consumers’ relentless pursuit of high-quality coffee. Before the 1970s, most Australian cafés primarily served coffee made with French press or pour over, until the introduction of the espresso machine opened a new chapter in coffee culture. At that time, consumers were looking for a milk coffee with less foam and a stronger coffee flavor. After repeated adjustments, a “Flat White” with extremely thin milk foam, almost level with the cup rim, gradually took shape. The term “Flat” refers to the flat surface of the milk foam, and “White” symbolizes the color after milk is added.
Entering the 1980s, Flat White began to gain popularity in Australian cafés and gradually spread to markets in Europe and America. In 2015, Starbucks introduced it to the Chinese-speaking market and named it “馥芮白,” making it a familiar coffee option to the public. However, regardless of the name, the core of Flat White remains “coffee as the star, milk as the supporting element,” using a thin layer of milk foam to allow every sip to deliver the aroma and intensity of the espresso.
To truly understand the differences between Flat White and Latte, one must examine three key elements: milk foam thickness, choice of espresso base, and the configuration of milk ratio. First, the milk foam—Flat White’s “Flat” translates literally to “level,” meaning the milk foam layer should be extremely thin, ideally almost level with the cup rim, usually with a thickness of just about 0.5 centimeters. Some shops don’t even intentionally froth the milk, instead pouring heated milk directly into the cup to preserve the fullest coffee oils and aroma.
Next is the espresso base. Flat White often uses Ristretto rather than traditional Espresso. Ristretto is a shot extracted from the first half of the brew, discarding the latter part. By extracting only the prime essence of the coffee, it delivers a more concentrated and intense flavor, with brighter acidity and sweetness, while reducing the large molecular compounds typically found in the later part of an Espresso shot, resulting in a cleaner and more layered overall flavor. As a common practice, when using 20 grams of coffee grounds, an Espresso typically yields 40 grams of liquid, whereas a Ristretto yields only 28 to 30 grams—intentionally omitting the later part to enhance the purity of the flavor.
Finally, the milk ratio. Since Flat White pursues a strong coffee flavor, the amount of milk added is relatively small. Taking a 200 ml ceramic cup as an example, using two Ristretto shots totaling about 30 grams of coffee liquid, it is paired with approximately 170 grams of hot milk. This way, while maintaining the dominance of the coffee, the appropriate amount of milk softens the taste, creating a balanced beverage that doesn’t lose the essence of the coffee.
When actually making a Flat White, first ensure that the equipment and materials are properly prepared. Wipe the portafilter basket with a clean towel, evenly fill it with 20 grams of coffee grounds, gently tamp it down, then use a distribution tool to level the grounds, and finally press it into a compact puck with a tamper. Next, turn on the extraction switch to preheat the group head and run water through to remove any residual coffee grounds, then steadily extract 28 to 30 grams of coffee liquid within a time frame of 27 to 28 seconds to achieve the ideal Ristretto espresso base.
After pouring the extracted Ristretto into a preheated cup, move on to preparing the milk. Pour 170 milliliters of fresh milk into the pitcher and froth it to a fine microfoam state with a thickness of about 5 millimeters. Gently swirl the Ristretto base in the cup, then pour the hot milk in a circular motion to ensure the milk foam and coffee liquid are fully integrated, creating a smooth and layered mouthfeel.
It’s worth mentioning that different coffee beans have a significant impact on the flavor profile of Flat White. For example, some shops choose the “Sunflower Warm Sun Blend.” This bean, after roasting, carries notes of whiskey, vanilla, cream, and berry acidity. When combined with milk, it presents complex flavors resembling chocolate and liqueur-filled chocolate, offering a smooth mouthfeel and a long-lasting aftertaste. For those who prefer a richer taste, a dark roast “Classic Italian Blend” made from Brazilian, Indonesian, and Vietnamese beans can also be selected. This blend is suitable for various types of milk coffee and delivers a strong and stable aromatic profile.
The above content is compiled by CoffeeHunters, a coffee news website.
