Is Australian white coffee stronger than a latte?

Flat White, also known in China as Australian White Coffee or Little White Coffee, is an espresso-based milk coffee with less milk and a higher coffee ratio than an Italian cafe latte or cappuccino. Its milk foam is thinner, the final drink runs about 100 to 200 ml, and the coffee flavor stands out clearly.

Two production schools exist. One uses a single shot of espresso with micro foam for roughly 100 ml; the other uses two ristretto shots with micro foam for about 200 ml. Australia and New Zealand still argue over the origin, with claims ranging from Sydney in the 1980s to Melbourne in 1970 and Wellington in the late 1980s. Shops typically use blended beans for stable extraction.

Flat White is an espresso-based milk coffee with a smaller amount of milk and a prominent coffee flavor, also translated in China as Australian White Coffee, Little White Coffee, etc. Compared with latte and cappuccino, it has thinner milk foam and a higher coffee ratio, with the final product about 100 to 200 ml. Regarding its origin, Australia and New Zealand have been arguing to this day, which has also given rise to two production schools: single espresso and double ristretto. This article will introduce in detail the characteristics of Flat White, the origin controversy, the choice of hot and iced drinks, as well as the double espresso extraction parameters and blended bean recommendations used in Front Street Coffee stores, to help coffee lovers make a cup of coffee-rich Australian White at home.

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You must have all tried latte and cappuccino, but have you heard of Flat White? Compared with the previous two Italian milk coffees, the characteristic of flat white is a lower milk ratio and a higher coffee proportion. In different parts of China, it is also called Australian White Coffee, Little White Coffee, Fuyi White Coffee, Aorui White Coffee, etc.

When making Australian White coffee, usually 1 shot of espresso is taken and mixed with milk steamed to micro foam, with the final product about 100 ml; another method uses 2 shots of ristretto, also adding micro foam, with the final product about 200 ml. Why are there two different production methods?

Australian White Coffee The Controversial Battle Over Its Place of Origin

Regarding the origin of flat white, a widely circulated claim is that during World War II, a large number of Italians migrated from Europe to Australia and New Zealand, two neutral countries, and espresso culture also took root locally.

As for whether Australia invented it first or New Zealand invented it first? The two countries still each insist on their own version today. Some believe it appeared in Sydney in the 1980s, while others say Melbourne already had it in 1970; New Zealanders insist that it was not until the late 1980s in Wellington that it evolved into the flat white familiar to everyone today.

For this reason, Australian White coffee has been divided into two schools. The Australian method uses single espresso with a small amount of milk; the New Zealand method uses double ristretto. Although the espresso base is different, the purpose is to make a cup of milk coffee with a rich coffee flavor, giving those who find espresso too intense and also think latte is too milky one more option.

Australian White Coffee Production Method

The production process of milk coffee is actually much the same, roughly divided into extracting espresso, steaming milk, and combining to serve, and almost all milk coffees follow this approach. But as Front Street Coffee analyzed, the uniqueness of Australian White coffee lies in its rich coffee flavor and thin milk foam, so the difference lies in controlling the coffee extraction parameters, the thickness of the steamed milk foam, and the ratio of milk to coffee.

When Front Street Coffee makes Australian White Coffee, it uses double espresso (40 ml), adds 160 ml of milk steamed to a thin foam about 0.5 cm thick and fully incorporates it, with the final product around 200 ml.

How to Extract Double Espresso

Regarding the extraction of double espresso, because freshly roasted coffee beans gradually release carbon dioxide from within the beans over time, Front Street Coffee adjusts espresso extraction every day to ensure the consistency of all espresso beverage products in its stores.

To extract delicious espresso, freshly roasted coffee beans are especially key. All coffee beans sold by Front Street Coffee are shipped within 5 days after roasting is completed. For espresso extraction, it is recommended to use dedicated espresso blend coffee beans, which can further stabilize the taste and quality extracted from espresso.

In order for different types of coffee shops to have different price and flavor requirements for espresso blend coffee beans, Front Street Coffee has launched 4 espresso blend coffee beans. The most important thing in making espresso is to use freshly roasted coffee beans. All shipments from Front Street Coffee are sent within 5 days after roasting is completed.

The store output of Front Street Coffee uses "Sunflower Warm Sun Blend Coffee Beans." It is blended from Ethiopian natural red cherry coffee beans (30%) + Honduras sherry barrel coffee beans (70%), with rich wine aroma, vanilla cream, the sweet and sour of berries, and roasted nut flavor performance.

Front Street Coffee store double espresso extraction parameters: 19.8 g extremely fine ground coffee powder, 9-10 bar pressurized extraction of 38 g espresso liquid, extraction time 30 seconds.

Because current coffee machines and grinders cannot achieve a unified standard, coffee machines/grinders of different brands have different performance, and the condition of freshly roasted coffee beans is also different every day, so the parameters cannot be directly quoted.

If it is the initial stage, Front Street Coffee recommends an intermediate extraction parameter. Everyone can adjust the data according to the coffee flavor performance: use 20 g of powder at a ratio of 1:2 & 9 bar pressure to extract 40 g of coffee liquid, in 25-30 seconds. Make corresponding adjustments according to the flavor performance of the coffee after actual extraction is completed.

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