What exactly are the differences between a Flat White and a latte? Many people assume it's merely a matter of milk foam thickness, but in reality, the two differ systematically in cup size, espresso dosage, milk foam texture, and serving temperature. This article begins with the controversy over the Flat White's origin, sorts out the specific differences in preparation parameters between it and a latte, explains why a Flat White is only served hot, and offers equipment selection and operational advice for home brewing scenarios. Additionally, the article compiles several espresso blend beans from Front Street Coffee suitable for making Flat Whites, including Specialty Blend, Commercial Blend, and Black Cocoa Blend, helping readers choose the right base beans so they can craft a richly flavored Flat White at home.

Flat White, also known as Australian White coffee or Café au lait, is one of the most favored Italian-style milk coffees in Australia. In recent years, it has also rapidly gained popularity in the domestic coffee market, and it can be found in almost every coffee shop, big or small.

Although domestic coffee enthusiasts are accustomed to calling it "Australian White," there is still disagreement between New Zealand and Australia over whether it originated in one or the other. The reason behind this is that after Italian immigrants brought coffee culture to New Zealand and Australia, the coffee industry in this new world grew rapidly.

The 1980s can be seen as the embryonic stage of the Flat White. At that time, Italian coffee culture had already taken root in New Zealand and Australia, and lattes and cappuccinos were very common, but the increasingly picky coffee drinkers in New Zealand and Australia began to feel unsatisfied—they didn't want the towering peaks of milk foam in a cappuccino, nor did they like the excessive foam in a latte.

Thus, in the milk-rich regions of New Zealand and Australia, combined with baristas' exquisite milk steaming skills, the Flat White developed a finer micro-foam than lattes and cappuccinos, allowing delicate steamed milk to evenly cover the surface of the coffee—this was the starting point of the Flat White. As for whether it originated in Australia or New Zealand, both sides have their own claims. Since we cannot personally experience that period of history, we will temporarily adopt the commonly recognized "New Zealand and Australia" attribution.

So the "Australian" in Australian White actually refers to the New Zealand and Australia region. Regardless of where it comes from, what is certain is that Australian White coffee has a stronger coffee flavor than cappuccino and latte, and the fine micro-foam also gives it a velvety smooth texture.

The Australian White daily produced by Front Street Coffee uses a 200ml cup, adds two shots of espresso (40g), then heats the milk and creates about 0.5cm of milk foam, pouring from the center to preserve the crema layer of the espresso, so that the first sip delivers a rich coffee flavor.

Latte preparation is different: using a 300ml cup, also adding two shots of espresso (40g), heating the milk and creating about 1cm of milk foam, fully blending with the coffee, and then crafting various latte art patterns.

When coffee shops produce espresso, they generally use professional espresso machines, using 9-10 bar of pressure to force approximately 94°C hot water through extremely finely ground coffee, extracting espresso at a coffee-to-water ratio of 1:2.

If you want to make an Australian White at home, you can use a home espresso machine or a portable manual espresso press. However, note that its concentration is not as high as espresso extracted by commercial coffee machines, and the consistency of coffee quality will also be somewhat less stable.

Taking a portable manual espresso press as an example (Front Street Coffee uses a Star Grain coffee maker for demonstration here), Front Street Coffee recommends taking 18g of extremely finely ground coffee, adding 120ml of 95°C hot water, pressing directly to extract 40ml of coffee liquid, then stopping.

Next, heat the milk to 55-65°C and pour it into a milk pitcher, froth it with a handheld milk frother, then use a spoon to skim off the coarse foam on the surface, reducing the foam thickness to about 0.5cm. Swirl the pitcher to mix the foam with the milk, and finally pour the milk from the center of the espresso. The final product is about 200ml.

Why isn't Australian White served iced?

Lattes can usually be ordered iced or hot, while Australian Whites are only served hot. This is because baristas want every sip of an Australian White to perfectly combine the milk foam with the coffee beneath. Only when the foam is sufficiently dense, relatively thin, and at a temperature suitable for drinking can you taste both the foam and the rich coffee liquid in every sip, and finish it quickly before the foam separates. Adding ice cubes dilutes the cooled milk coffee, making this effect unattainable.

If you prefer a richly flavored iced milk coffee, Front Street suggests trying the "Dirty," which has also been very popular in recent years. Drip the extracted espresso onto the top layer of chilled fresh milk, creating a "dirty" visual effect, with a very unique hot-and-cold alternating mouthfeel.

Espresso bean recommendations for making Australian White

For friends who want to recreate a delicious Australian White at home, Front Street believes the first step is to choose the right coffee beans and extract a high-quality espresso as the base. Most home espresso machines are not as stable as commercial machines and produce fewer shots, which places greater demands on our grasp of parameters. Therefore, Front Street recommends choosing espresso blend beans with higher stability. Blends combine coffee flavors from different regions, use medium or darker roasts, and have a higher tolerance for error during extraction.

Front Street's bean list has successively introduced nearly ten espresso blends for selection, and ensures that only coffee roasted within 5 days is shipped, so that everyone receives it while still in the optimal flavor period. In addition to the mild-style Warm Sun Blend mentioned above, Front Street's espresso bean list also includes three cost-effective nutty-toned blends, whose mellow body and rich aroma are equally suitable for making Australian Whites.

Balanced and richly aromatic—Front Street Specialty Blend Coffee Beans

Colombian washed coffee beans (30%) + Brazilian semi-washed coffee beans (70%)

Adding Colombian coffee to the nutty tone of classic Brazilian coffee, the espresso presents a dark chocolate flavor, caramel sweetness, and a full roasted aroma. Blended with steamed hot milk, it delivers a chocolate, cocoa, and creamy taste, like drinking an unsweetened Ovaltine hot beverage.

Classic and mellow—Front Street Commercial Blend Coffee Beans

Robusta washed coffee beans (10%) + Colombian washed coffee beans (30%) + Brazilian semi-washed coffee (60%)

The espresso has a rich golden crema and nutty aroma. After blending with milk to make an Australian White, the first sip brings a roasted coffee bitterness, but more prominently a creamy, full-bodied mouthfeel. After swallowing, the bitterness dissipates, leaving a lingering fragrance on the lips and teeth.

Slightly acidic and mellow—an espresso bean recommended by many baristas—Front Street Black Cocoa Blend Coffee Beans

Yunnan washed small-bean coffee (30%) + Brazilian semi-washed coffee beans (70%)

Yunnan small-bean coffee carries a soft acidity, paired with the mellow aroma of Brazilian Cerrado coffee. The espresso has flavors of caramel, nuts, and a soft plum acidity, and when paired with milk, it presents a relatively balanced and smooth mouthfeel.

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