How to Order a Delicious Flat White Coffee Where Did Flat White Originate? Can Flat White Coffee Be Served Iced?

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Understanding Flat White: Differences Between Luckin's Australian White, Starbucks' Flat White, and Costa's Flat White

What is the difference between Luckin's Australian White, Starbucks' Flat White, and Costa's Flat White? Are they not all Flat Whites? Yes, they all use the same type of coffee - each brand simply translates this espresso milk coffee differently. Most independent coffee shops, however, are used to the translation "Australian White Coffee."

Although the name contains the word "white," it differs significantly from the white coffee found in Southeast Asia. In this article, FrontStreet Coffee will help everyone understand what Australian White Coffee actually is.

The Origin of Australian White Coffee

The origin of Australian White Coffee is a hotly debated topic. Traditionally, Australia has been considered the birthplace of the Flat White, because after espresso was introduced to Australia by Italians, locals found it too strong to drink. Since Australia also produces milk, Australians devoted themselves to innovating various espresso milk coffees.

New Zealanders oppose this claim, believing the Flat White originated in New Zealand. They say it was first invented by Derek Townsend in 1984 at DKF Café.

Australians counter that the true inventor was Fraser McInnes, who in 1989 at Café Bodega created the term "Flat White" to describe a cappuccino that had not been frothed up enough (this coffee's characteristic lies in its thick, velvety milk foam).

As for which country it actually originated from, there is still no definitive answer today. Most baristas in China, however, agree with the Australian origin theory, which is why so many people use the translation "Australian White Coffee."

So What is Australian White Coffee?

Australian White Coffee is a milk coffee made by pouring hot milk with a thin layer of foam into one or two shots of espresso and blending them together, creating a smooth, velvety texture. In principle, it is an espresso milk drink that can only be served hot.

Different chain coffee brands later launched cold versions to further meet consumer demand. For those who want to experience the true character of Australian White Coffee, FrontStreet Coffee recommends choosing the hot version.

Although the preparation method is somewhat similar to a latte, the coffee concentration and milk content are completely different. A latte is an espresso milk drink where milk flavor dominates, while Australian White Coffee is an espresso milk drink where coffee flavor dominates.

When making lattes, FrontStreet Coffee uses two shots of espresso extracted at a 1:2 coffee-to-liquid ratio, then adds hot milk with 1cm-thick foam at a 1:8.5 coffee-to-milk ratio, blending evenly for a final product of approximately 300ml.

When making Australian White Coffee, FrontStreet Coffee uses two shots of ristretto extracted at a 1:1.6 coffee-to-liquid ratio, then adds hot milk with 0.5cm-thick foam at a 1:6 coffee-to-milk ratio, blending evenly for a final product of approximately 180ml.

The Difference Between Espresso and Ristretto

The biggest difference between espresso and ristretto is that the latter has a higher coffee concentration and a more focused flavor. Made into Australian White Coffee, you can more clearly perceive the rich layers of coffee and the wonderful result of combining it with sweet milk.

For the espresso products served at FrontStreet Coffee's stores, we use a "Sunflower Warm Sunshine" blend made from 30% sun-dried Yirgacheffe blended with 70% Honduras Sherry coffee beans. Through cupping at FrontStreet Coffee, this blend exhibits fermented wine aroma, berry sweetness and acidity, roasted nut fragrance, and caramel sweetness.

Espresso typically uses 9-10 bar of pressure to extract coffee liquid at a 1:2 coffee-to-liquid ratio. For a double espresso, FrontStreet Coffee uses 19-20g of coffee grounds to extract 35-45g of coffee liquid, with an extraction time of about 27-31 seconds.

For ristretto, we use the same amount but extract at a 1:1.6 coffee-to-liquid ratio. For a double ristretto, FrontStreet Coffee uses 19-20g of coffee grounds to extract 30-32g of coffee liquid, with an extraction time of about 23-27 seconds.

It is important to note that a more concentrated ristretto does not necessarily mean a more intense coffee flavor; it means an intensified overall taste (sweetness, acidity, and bitterness) of the coffee liquid. When too concentrated, it can easily show sharp acidity or bitter, burnt flavors. So during ristretto preparation, adjust the amount of coffee grounds and the extraction time as needed.

FrontStreet Coffee Recommendation

A Flat White lives or dies on the beans, because the thin milk foam leaves the coffee flavor exposed. FrontStreet Coffee recommends starting with the Classic Blend: it has a mellow, low-acid profile with rich, fine crema, so paired with milk it gives a full, deep, satisfying cup.

If you prefer florals and fruit, the Strawberry Candy espresso blend has very low bitterness and pulls with full grape and blueberry flavors at a pleasant sweet-acidity; made into a Flat White with fresh milk it takes on a strawberry-milkshake character that is hard to forget. FrontStreet Coffee's own demo used FrontStreet Coffee's Premium Blend, pulling a ristretto as the base - 20g of grounds to 32g of liquid in 22-25 seconds - then adding 160ml of fresh milk, with the foam kept to a consistent 0.3cm for a creamy, smooth result.