Cappuccino Wet or Dry: Cup Size and Foam Thickness Compared

A flat white uses only espresso and fresh milk, with a thin foam layer that sits level with the rim of the cup, so cup size directly changes the balance. A smaller cup keeps the coffee flavor forward against the milk, while a larger one dulls the ristretto base and softens the mouthfeel the drink is known for.

The drink first appeared in Melbourne, Australia, after Italians brought espresso machines there in the 1970s and locals adapted it. Australia and New Zealand both claim its invention. Compared with a cappuccino wet or dry, or a straight cappuccino dry, a flat white keeps the milk foam light and delicate so the coffee liquid comes through.

Flat White is a highly popular espresso-based milk coffee in recent years, known for its thin milk foam and strong coffee flavor. Like a latte or cappuccino, it consists of espresso and fresh milk, but places greater emphasis on the flavor of the coffee itself. Drawing on Front Street's production experience, this article explains in detail the origins of Flat White, the thickness of the milk foam, the extraction ratio of the Ristretto base, and how cup size affects the mouthfeel. At the same time, we also recreate the complete process of making a Flat White at a Front Street store and introduce the flavor performance of "Front Street Sunflower Warm Sun Blend Coffee Beans" in a Flat White, helping coffee enthusiasts fully understand the charm of this beverage.

Before starting to make a Flat White, Front Street will first briefly explain its definition and characteristics.

Flat White

This coffee is also called Australian White, Little White Coffee, and Flat White, among other names, and first appeared in Melbourne, Australia. In the 1980s, Italians brought espresso to Australia. In order to cater to local tastes, the locals improved it, eventually creating a milk coffee with thin foam that sits level with the rim of the cup, hence the name Flat White.

Like a latte and cappuccino, a Flat White's ingredients are only espresso and fresh milk, making it a very popular espresso beverage in recent years. A latte has a more balanced mouthfeel, while a Flat White focuses more on the rich aroma of the coffee itself and emphasizes coffee flavor more during preparation; compared with a cappuccino with abundant milk foam, a Flat White's foam layer is light and delicate, smooth on entry, and makes it easier to taste the coffee liquid.

Where does Flat White come from?

Regarding who invented the Flat White, Australians and New Zealanders each hold their own view and insist that this beverage originated in their own country, and the recipes used by baristas in the two countries also differ. Although the exact place of origin of the Flat White is difficult to verify, what can be certain is that this beverage was born from people's pursuit of higher-quality coffee.

Before the 1970s, Australian cafés mainly used French presses and manual pour-over methods to make black coffee. By the early 1970s, Italians brought espresso machines to Australia, setting off a new wave of coffee culture. Compared with traditional lattes and cappuccinos, Australians preferred milk beverages with thinner foam and a stronger coffee flavor. As a result, milk coffee was continuously "improved" in places such as Australia and New Zealand, and the foam on the surface of the milk coffee became flatter and flatter until only a thin layer remained, completely level with the rim of the cup, so it was named Flat White. Flat means "level," while White refers to the white coffee with milk added.

Starting in the 1980s, Australians put Flat White on their regular menus, and before long it spread to cafés in Europe and America. The reason Flat White became a popular product in China is thanks to Starbucks introducing it in 2015 and naming it "Flat White" as one of its signature drinks, which also meant that this milk coffee had entered the mainstream.

Returning to the beverage itself, a Flat White highlights the flavor of coffee by adding milk. Coffee is the protagonist, and milk is only an assistant, so in terms of taste the coffee flavor is fuller and richer. In addition, the thin upper layer of milk foam gives every sip of rich coffee liquid a velvety, dense foam layer, and the moderate temperature and relatively small cup size allow it to be drunk quickly before the foam separates. In addition to differences in cup size and milk foam thickness, some baristas replace the base with a double Ristretto in order to more perfectly express the better aroma of the coffee beans, incorporating milk foam of a thickness comparable to that of a latte into a 150 ml cup.

The ratio parameters of Flat White

In order to present a richer coffee flavor, Flat White needs to be approached from three aspects: milk foam, milk ratio, and espresso base.

1. Milk foam

The "Flat" in Flat White means flat, which is to say that a properly made Flat White must be thin enough to be level with the rim of the cup and must not have a raised foam layer. Usually, the milk foam of a latte forms a dome of about 1 cm, while the milk foam of a Flat White can only be about 0.5 cm; otherwise, it is difficult to achieve a "flat" surface. As for the specific thickness of the milk foam, every coffee shop differs. Some baristas, in order to let customers taste the upper layer of coffee crema to the greatest extent, do not steam the milk foam at all and simply heat the milk before pouring it into the espresso.

2. Espresso base

The espresso base used in a Flat White is not the common Espresso, but the richer-tasting Ristretto. Australians believe that the latter part of an Espresso "dilutes" the coffee flavor, so they take only its middle and front sections and "limit" the extraction of the latter part, which is why it is called Ristretto. The front and middle sections of the Espresso reduce the extraction of large-molecule carbohydrates and further highlight the coffee's acidity and roasting aroma.

For example, Front Street's Espresso uses 20 grams of coffee powder to extract 40 grams of coffee liquid as the base, while a Ristretto uses the same 20 grams of powder to extract 28–30 grams of coffee liquid, "discarding" the latter part of the extraction.

3. Milk ratio

A Flat White that pursues a rich mouthfeel adds a smaller proportion of milk to the espresso, with the specific amount of milk depending on the cup size produced by the store. Imagine that if the same milk ratio as a latte were used, the overall taste would be more like coffee-flavored milk. For example, the ceramic cup used for a Flat White at a Front Street store is 200 ml. With two Ristrettos totaling 30 grams as the base, 170 grams of hot milk must be added to present a richer and fuller coffee flavor.

Making a cup of Flat White

Now that we understand the main characteristics of a Flat White, Front Street will next make a cup of Flat White according to the store's production process.

First, wipe the portafilter basket dry with a clean towel, turn on the grinder to grind 20 grams of coffee powder into the basket, and gently tap it flat.

Use a distribution tool to level the coffee bed, then use a tamper to press it evenly into a firm puck.

Turn on the extraction switch to release water, wetting the group head while also washing away the coffee grounds stuck to it, then gently lock the portafilter onto the group head and start the extraction. Pay attention to the weight of the extracted coffee liquid and the time. When the electronic scale shows that 28–30 grams of coffee liquid has been extracted, at about 27–28 seconds, you can turn off the extraction switch. Pour the two Ristrettos into a preheated Flat White cup.

Pour 170 ml of fresh milk into the milk pitcher. After steaming, the dense milk foam will be about 5 mm. Gently swirl the Ristretto base in the cup, then incorporate the steamed hot milk evenly and fully.

The flavor performance of a Flat White depends on the coffee beans used by each store. The espresso drinks produced by Front Street stores use "Front Street Sunflower Warm Sun Blend Coffee Beans," roasted by Front Street itself. The extracted Espresso presents whisky aroma, vanilla, cream, and berry-like acidity, and the Flat White after blending with milk presents the taste of chocolate milk and whisky liqueur chocolate, smooth, fragrant, and mellow on entry, with a very lasting finish.

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