Introduction:Flat White (also known as Flat White or Flat White) is a coffee beverage that has garnered significant attention in recent years, originating from New Zealand and Australia. It is based on a concentrated shot of espresso with a layer of velvety microfoam, resulting in a richer and smoother flavor. This article delves into the origins of the Flat White, its differences from Latte and Cappuccino, and provides detailed insights into the extraction parameters for ristretto and milk frothing techniques to help you understand the charm of this popular milky coffee and find your personal favorite.
As temperatures drop, orders for hot milk-based coffee drinks typically see a noticeable increase, with Latte, Cappuccino, and Flat White being among the top choices. However, compared to the other two, Flat White is a relatively new "rising star" that has gained popularity in recent years. Many consumers first encounter it on the menus of Starbucks or Luckin Coffee, where it is respectively called "Blonde Flat White" or "Flat White." What exactly makes this Flat White from Australia and New Zealand richer than a regular latte? The key lies in its base — ristretto espresso. In the following, we will take you through the origins, characteristics of Flat White, and how it differs from other classic milky coffees.
Flat White, also known as Flat White, originated in the regions of Australia and New Zealand. Before the 1970s, most local cafés primarily used French presses or pour over methods to prepare black coffee. It wasn’t until the early 1970s, when Italian espresso machines were introduced, that a new chapter of specialty coffee began in the region.
There’s an interesting story about the birth of Flat White: a barista, while making a hot milk coffee, accidentally frothed the milk too finely and thinly but still served it as usual. To their surprise, customers loved this version with extremely little foam. Later, people named it "Flat White" (literally "flat white") based on the characteristic of the coffee surface being level with the rim of the cup.
The original intention behind designing Flat White was to allow every sip to simultaneously enjoy the fusion of delicate microfoam and the underlying coffee-milk blend. To achieve this effect, the milk foam must be extremely fine and thin, the milk temperature needs to be well controlled, and a smaller-sized cup is used to ensure it is consumed before the foam separates. Therefore, the key to making a high-quality Flat White lies in creating extremely fine microfoam, controlling the foam thickness, and precisely managing the milk temperature.
The soul of Flat White comes from ristretto espresso. This type of coffee, meaning "restricted" in Italian, is actually a more concentrated extraction from the first and middle parts of a standard espresso shot, yielding less liquid but with a more intense flavor. One coffee brand uses its own roasted “Sunflower Warm Sun Blend,” consisting of 70% Honduran Sherry and 30% Ethiopian Yirgacheffe Natural Red Cherry, which offers notes of whiskey, vanilla, cream, tropical fruits, and fermentation layers, laying a rich foundation for the entire cup.
A certain brand’s standard espresso extraction parameters are: 20 grams of coffee grounds yielding 40 grams of coffee liquid in approximately 28–30 seconds. For making ristretto, the grind size and coffee dose remain unchanged — still using 20 grams of coffee, but only 27 grams of coffee liquid is extracted in 20–25 seconds. By using only the first and middle parts of the extraction, ristretto achieves a higher concentration and more intense flavor, with distinct berry acidity, caramel aroma, and wine-like notes, while containing a lower caffeine content.
When making Flat White, the extracted ristretto is poured into a cup of about 200 milliliters, followed by steaming 150 milliliters of milk. Compared to a latte, the milk foam for Flat White needs to be thinner and have less air incorporated. The ideal foam thickness is around 0.3–0.5 centimeters, and the temperature is recommended to be controlled at 55–60°C to ensure a smooth mouthfeel. After steaming, the foam is gently integrated into the coffee liquid. Whether or not to add latte art is up to personal preference. One brand’s version of Flat White showcases a complex flavor profile of vanilla, cream, chocolate milk, and a hint of whiskey, paired with a fruity acidity and sweetness, resulting in a smooth, rich texture and a long-lasting aftertaste.
When discussing the differences between Flat White and other milk-based coffees, the most obvious distinction is the thickness of the milk foam. Cappuccino typically uses one shot of espresso paired with about 1–2 centimeters of thick foam, forming what’s called a "hamburger-style" drink, often sipped starting with the foam. The foam in a latte is thinner, around 0.5 centimeters, allowing the coffee and foam to present more evenly in each sip.
In comparison, the milk foam in Flat White is finer and thinner, and some baristas may even intentionally reduce the foam layer, leaving mostly just the coffee liquid to avoid the fat content interfering with the overall flavor. As a result, the foam thickness in Flat White is generally considered to be around 0.3–0.5 centimeters — the thinnest of the three. This design highlights the smoothness and delicacy of the coffee, making it ideal for those who prefer a pure coffee-and-milk taste experience.
In summary, Flat White, Latte, and Cappuccino each have their unique charm. If you prefer a balance between coffee and milk, a latte is the ideal choice; if you want to enjoy a more intense coffee aroma and delicate texture, Flat White will better suit your taste; and if you enjoy the contrast of thick foam with strong coffee flavors, then Cappuccino is a great option. No matter which one you choose, you can enjoy the warmth and comfort brought by a hot milky coffee.
The above content is compiled by CoffeeHunters, a coffee news website.
