What Separates a Flat White from Latte and Cappuccino?

A Flat White, also called Australian white coffee, is espresso plus fresh milk with a thin, delicate foam layer level with the cup rim. It uses a Ristretto base, so coffee flavor stays prominent rather than being softened by milk. A Latte leans balanced and milky, while a Cappuccino carries thick, abundant foam.

The drink appeared in Melbourne in the 1980s, when Italians brought espresso to Australia and locals adapted the milk coffee. Australia and New Zealand still dispute its origin. That naming question also explains why is it called cappuccino tied to its foam resemblance to Capuchin robes, and both drinks share the same espresso-plus-milk logic.

It's also espresso plus milk—so what exactly is the difference between a Flat White, a Latte, and a Cappuccino? From Front Street's perspective, this article systematically sorts out the definition of Flat White coffee, the controversy over its origin, and the logic behind making it, and takes a deep dive into comparing it with Latte and Cappuccino in terms of milk foam thickness, espresso base, and milk ratio. The article also breaks down in detail why Flat White uses Ristretto as its base, and includes Front Street's complete in-store preparation process and parameter references. Finally, for different taste preferences, it recommends two coffee beans—Front Street. Classic Italian Blend and Front Street. Strawberry Candy Espresso Blend—to help you make a cup of rich, flavorful Flat White at home.

Before making a Flat White, Front Street will first give everyone an understanding of this drink's definition and characteristics.

Flat White Coffee "Flat White"

In China, it is also called Australian White coffee, Little White coffee, Fu Rui Bai coffee, and so on. It first appeared in Melbourne, Australia. In the 1980s, Italians brought espresso coffee to Australia. To suit local taste preferences, people improved milk coffee. Because the milk foam of this cup of coffee is extremely thin and the surface is completely level with the rim of the cup, it is named Flat White.

Like Latte and Cappuccino, Flat White is also made up of only espresso and fresh milk, and it is an espresso drink that has become quite popular in recent years. Latte's taste leans toward balance, while Flat White places more emphasis on the rich aroma of the coffee itself, putting coffee flavor in a more prominent position during preparation. Compared with Cappuccino, which has thick and abundant milk foam, Flat White's milk foam layer is both thin and delicate, smooth on the palate, making it easier to directly perceive the presence of the coffee liquid.

Where did Flat White coffee come from?

Regarding who invented the Flat White, Australia and New Zealand each hold their own view, with both insisting that this drink was born in their own country, and the recipes used by baristas in the two countries when making Flat White also differ. Although the exact place of origin of Flat White is difficult to verify, one thing is certain: this drink stems from people's continuous pursuit of higher-quality coffee.

Before the 1970s, Australian coffee shops mainly relied on French presses, manual pour-over, and other methods to brew black coffee. By the early 1970s, Italians brought espresso machines to Australia, setting off a new wave of coffee enthusiasm. Compared with traditional Latte and Cappuccino, Australians preferred milk drinks with thinner milk foam and a stronger coffee flavor. As a result, milk coffee was continuously "improved" in Australia, New Zealand, and other places. The milk foam on the surface of the milk coffee became flatter and flatter, until only a very thin layer remained, and the entire drink was completely level with the rim of the cup. The name Flat White came from this. Flat means "level," while White refers to white coffee with milk added.

Entering the 1980s, Australians began to include Flat White on regular menus, and it then gradually spread to coffee shops in Europe and the United States. The reason Flat White was able to become a popular product in China is inseparable from Starbucks introducing it in 2015 and naming it "Fu Rui Bai" as one of its flagship drinks, which also meant that this milk coffee had entered the mainstream.

Returning to the drink itself, Flat White uses added milk to bring out the flavor of the coffee. Coffee is the protagonist, and milk only plays a supporting role. Therefore, in terms of taste, the coffee flavor is fuller and richer. In addition, the upper layer of milk foam is light and thin, so every sip of the strong coffee liquid is accompanied by a velvety, dense foam layer. The moderate temperature and relatively small cup size allow people to finish it quickly before the milk foam separates.

In addition to differences in cup size and milk foam thickness, some baristas, in order to present the aroma of the coffee beans more perfectly, switch the base to a double Ristretto and incorporate milk foam of a thickness comparable to that of a Latte into a 150 ml cup.

The ratio parameters of Flat White coffee

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

1. Milk foam

The "Flat" in Flat White coffee means flat, which is to say that a finished Flat White must be thin enough to be level with the rim of the cup, and the milk foam layer must not bulge upward. 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 coffee crema on the upper layer to the greatest extent, do not froth the milk at all, but directly heat the milk and pour it into the espresso.

2. Espresso base

The espresso base used in Flat White coffee is not the common Espresso, but the richer-tasting Ristretto. Australians believe that the latter part of Espresso "dilutes" the coffee flavor, so only its middle and front sections are taken, "limiting" the extraction of the latter part, which is why it is called Ristretto. The middle and front sections of Espresso reduce the extraction of carbohydrates from large-molecule substances, further highlighting 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 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

Flat White coffee, which pursues a rich taste, adds a smaller proportion of milk to the espresso. The specific amount of milk depends on the cup size served by the shop. Imagine that if the same milk ratio as Latte were used, the overall taste would be more like coffee-flavored milk. For example, the ceramic cup Front Street uses to serve Flat White is 200 ml. With two Ristrettos totaling 30 grams as the base, 170 grams of hot milk needs to be added to present a richer and fuller coffee flavor.

Making a cup of Flat White coffee

Now that we understand several major characteristics of Flat White coffee, next Front Street will make a cup of Flat White according to the shop's serving 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 evenly press it into a firm puck.

Turn on the extraction switch to release water, moistening the group head while carrying away the coffee grounds stuck on it. Gently and slowly lock the portafilter onto the group head, then start the extraction switch. Pay attention to the weight and time of the extracted coffee liquid. When the electronic scale shows that 28–30 grams of coffee liquid has been extracted and the time is about 27–28 seconds, the extraction switch can be turned off. Pour the two Ristrettos into the preheated Flat White cup.

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

Whether it is Cappuccino, Latte, or Flat White, the key to good taste lies in choosing the right coffee beans. If you pursue a mellow mouthfeel and abundant crema, buy Front Street. Classic Italian Blend, a recipe that combines the essence of Indonesian Mandheling, Brazilian Red Bourbon, and Vietnamese Robusta, with rich caramel and toasted bread aromas. When it meets milk, it presents a silky mouthfeel of cocoa and cream.

Some friends may be more sensitive to bitterness, so Front Street. Strawberry Candy Espresso Blend is recommended. This is a medium-roast coffee with floral and fruity aromas. Made into a Latte, it has sweet-and-sour flavors such as honey, rose, grape, and dried blueberry.

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