Introduction:This article provides an in-depth analysis of the popular Australian-style milk coffee, Flat White (commonly referred to as "Australian White" in China), and compares it with Latte and Dirty in terms of ingredient ratios and brewing techniques. It also details the key points of extracting double Espresso and Ristretto, including coffee-to-water ratio, time control, and flavor characteristics, along with practical tips to help readers brew a well-balanced Flat White at home using pour over methods.

Fiona White and Au White are actually both names for the classic Australian coffee drink Flat White, which is often called "Australian White" in places like Taiwan and Hong Kong. Although it shares the same foundation of espresso and milk with Latte and Dirty, its ratio and preparation techniques are quite different. Understanding these differences can help you choose the coffee that best suits your taste.

The standard ratio for a Latte is one-third espresso and two-thirds milk, and when served hot, it usually has a layer of fine microfoam about 1 cm thick on top. The overall texture is smooth and velvety, with the aroma and silky feel of the milk being more prominent. In contrast, a Flat White has a higher coffee proportion, typically two-thirds espresso and one-third milk, topped with about 0.5 cm of light foam, allowing the coffee’s own flavors to shine more. Another method is to mix half high-concentration Ristretto with half milk, then add 0.5 cm of foam.

Dirty offers a completely different experience. It uses cold milk as the base, with one-third espresso poured directly into it, creating a distinct cold-and-hot layered effect. It’s recommended to drink it straight from the cup to enjoy the natural transition from the boldness of the espresso to the sweetness of the milk, without stirring. This drink is usually served cold, offering a vastly different drinking experience compared to the room temperature or hot Flat White.

When crafting a consistently high-quality espresso-based milk coffee, selecting the right coffee beans is crucial. Many professional shops opt for blended beans to extract espresso, as blends can integrate the characteristics of beans from different regions—such as balancing acidity, enhancing sweetness, or stabilizing body—and reduce the instability of single-origin beans under fine grinding and high-pressure extraction. Additionally, blends offer more flexibility in cost control, making them more favorable for pricing strategies in stores.

Common commercial blends are usually medium to dark roasted to ensure consistent flavor during extraction and compatibility with milk. Good blends can maintain flavor vibrancy within their shelf life, so it’s recommended to choose beans roasted within five days prior to packaging to ensure freshness and optimal performance.

When selecting a bean blend, you can choose according to the usage scenario: for home or small shops, it’s recommended to try combinations that include Ethiopian sun-dried red cherry and Honduran sherry cask beans—these profiles often bring wine-like aromas, fruity acidity, and roasted nut notes. For those who prefer a balanced and mellow taste, a blend of Colombian and Brazilian beans can deliver flavors of nuts, dark chocolate, and caramel. There are also blends specifically designed for bakeries or tea shops, featuring soft flavors with caramel tones, suitable for a wider audience.

When it comes to extracting espresso for a Flat White, there are currently two mainstream methods: using a double Espresso or a double Ristretto. Both use extremely finely ground coffee beans and are extracted under high pressure, but the latter has a more concentrated coffee-to-water ratio, typically 1:1.6, while a standard double Espresso is usually around 1:2. For example, when making a double Espresso in-store, 20 grams of coffee grounds are used to extract 40 grams of coffee liquid, with time controlled between 25 to 30 seconds.

The characteristic of Ristretto is its high concentration and more focused flavor, but if the extraction parameters are not properly adjusted, it can easily result in overly sharp acidity or burnt bitterness. Therefore, adjusting the amount of coffee grounds and extraction time is especially important, and it’s recommended to fine-tune based on actual flavor feedback from the final brew.

When actually making a Flat White, you can use a suitable blend such as the "Sunflower Warm Sun Blend," using a double Ristretto as the base, and pour it into a cup of about 200 milliliters. Then, gently pour lightly textured hot milk from the center while stirring slightly to blend the espresso and milk, yet retaining some layering. This brewing method allows the first sip to deliver the unique fermented wine aroma of the espresso, the second sip to present a berry milkshake-like flavor from the blend of coffee and milk, and the finish to leave a roasted nut aftertaste. The overall flavor profile is distinct, balanced, and multi-layered.

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