A flat white is a drink with less milk and more coffee, typically made with a double espresso paired with fine microfoam, placing it somewhere between a latte and a cappuccino. It originated during World War II, when Italian immigrants brought espresso culture to Australia and New Zealand, and the two countries still argue over who invented it first. In 2015, Starbucks launched the flat white in the United States, and in the same year it entered mainland China, where it was translated as "馥芮白". This article explains in detail how it differs from a latte and a cappuccino, and shares Front Street Coffee's flat white recipe, including bean blend selection, extraction parameters, and milk frothing techniques. [more…]

For more specialty coffee knowledge, please follow: Front Street Coffee (Frontsteet Coffee) In recent years, with Starbucks' promotion of flat white, many friends who originally drank lattes and cappuccinos have also started switching to flat white. Some who come to Front Street stores [more…]

Walk into Luckin, Starbucks, or a corner independent café, and the menu always includes an espresso milk coffee with the word "white" in its name. Luckin calls it 奥瑞白, Starbucks calls it 馥芮白, and independent cafés tend to call it 澳白咖啡—but they are all actually the same drink: the Flat White. So where exactly did the Flat White come from? What is the core difference between it and a latte? And how do the thickness and texture of the milk foam shape the mouthfeel of a milk coffee? This article, from Front Street's perspective, sorts out the origin of the Flat White's name, compares how it differs from a latte in the ratio of milk to espresso, explains the principles behind steaming milk and the key points of using a steam wand, and provides the extraction parameters, milk temperature, and cup size choices Front Street uses to make a Flat White, helping you truly understand this cup of coffee from theory to hands-on practice. [more…]

In coffee enthusiast circles, Flat White has always been a topic worth exploring in depth. It originated in Australia and New Zealand and is regarded as Oceania's localized evolution of the latte. Unlike the lattes and cappuccinos on Front Street Coffee's regular menu, the Flat White often exists as a hidden option. Starting from the English name of Flat White, this article will break down in detail its specific differences from a latte in cup size, espresso ratio, milk foam thickness, and flavor direction, and will also include Front Street Coffee's complete Flat White recipe and steps. Whether you want to understand exactly how a Flat White differs from a latte, or you want to recreate at home a cup of Flat White with thin milk foam and a prominent coffee flavor, you can find clear answers here. [more…]

Whether we go to Luckin Coffee or Starbucks, or an independent café, we always see coffee with the word "white" on the espresso menu. Everyone calls this coffee differently: Luckin calls it Aoruibai, Starbucks calls it Furuibai, and independent cafés call it Australian White Coffee. These are actually all the same espresso- [more…]

We are all familiar with black coffee, which refers to pure coffee with no added ingredients that affect the taste. But since there is black, is there also white? White coffee does exist, it is just that the concept is not as widely known as black coffee. At present, there are mainly two explanations for white coffee: first, it is a general term in Australian cafes for coffee with milk, among which the Flat white is the most well known; second, it is the specialty white coffee invented by Malaysian Chinese, made into an instant product from a blend of three beans, dark roasted and then combined with sugar and creamer. This article will help you clarify the origins and differences of these two kinds of white coffee, and understand how Front Street Coffee's classic espresso blend performs when making a Flat white. [more…]

Walking into Luckin, Starbucks, or an independent coffee shop on the corner, the menu always includes a milk coffee with "white" in its name—some call it Aoruibai, some call it Furuibai, while independent shops tend to call it Australian white coffee. They all actually refer to the same drink: Flat white. This coffee, which originated in Australia, differs from a latte mainly in the ratio of coffee to milk, the thickness of the milk foam, and the smooth, light texture on the palate. In this article, Front Street Coffee will take you through a comprehensive understanding of how to make a smooth and delicious Australian white coffee, covering the origin of its name, its differences from a latte, the impact of milk foam coarseness on mouthfeel, and specific preparation steps, and will also share milk frothing techniques suitable for making it at home along with coffee bean selection suggestions. [more…]

Blended coffee, also known as mixed coffee, is the practice of combining various single-origin coffee beans to fully bring out the strengths of each one. Blends are made from beans of different origins to create a more balanced flavor. For example, if one coffee bean is smooth but lacks aroma, another aromatic [more…]

To make a delicious Americano with a drip coffee machine, the choice and blending approach of the blend beans is crucial. This article begins with the definition of coffee blending and the two methods of raw blending and roasted blending, sorts out the goals, principles, and steps of blending, explains the purposes of blending such as stabilizing flavor and balancing taste, and introduces the characteristics and limitations of single-origin SOE. It then provides three espresso blend recipes from Front Street: Specialty Blend (Colombia Huila + Brazil Cerrado), Commercial Blend (Colombia + Brazil + Robusta), and Dark Cocoa Blend (Yunnan AA + Brazil), along with the distinctions and preparation methods of fancy coffees such as latte, cappuccino, flat white, and affogato, as well as the key points for making Americano black coffee. [more…]