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

For professional coffee knowledge exchange and more coffee bean information, please follow Coffee Workshop (WeChat public account: cafe_style)

For more specialty coffee beans, please add FrontStreet Coffee's private WeChat account: qjcoffeex

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

What's the difference between Luckin's Australian White, Starbucks' Flat White, and Costa's Flat White? Aren't they all Flat Whites? Yes, they all use the same type of coffee—it's just that each brand has different translation methods for this espresso milk coffee. However, most independent coffee shops are accustomed to using the translation "Australian White Coffee."

Although it contains the word "white," it differs significantly from the white coffee found in Southeast Asian regions. 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 Flat White, because after espresso was introduced to Australia by Italians, locals found it too strong to drink. Since Australia also produces milk, Australians have been dedicated to innovating various espresso milk coffees.

However, this claim is opposed by New Zealanders, who believe Flat White originated in New Zealand. New Zealanders claim that Flat White was first invented by Derek Townsend in 1984 at DKF Café.

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

As for which country it actually originated from, there's still no definitive answer today. However, most baristas in China 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. It's an espresso milk drink that, in principle, can only be served hot.

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

Although the preparation method is somewhat similar to 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 more focused flavor expression. When made into Australian White Coffee, you can more clearly perceive the rich layers of coffee and the wonderful experience that comes from combining it with sweet milk.

For espresso products served at FrontStreet Coffee's stores, we use a "Sunflower Warm Sunshine" blend coffee bean made from 30% sun-dried Yirgacheffe blended with 70% Honduras Sherry coffee beans to extract espresso. 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 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 coffee liquid 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's important to note! The concentration of ristretto doesn't necessarily mean a more intense coffee flavor, but rather an intensified overall taste (sweetness, acidity, and bitterness) of the coffee liquid. When too concentrated, it can easily exhibit sharp acidity or bitter burnt flavors. Therefore, during the ristretto making process, it's necessary to adjust the amount of coffee grounds used and extraction time when needed.

Important Notice :

前街咖啡 FrontStreet Coffee has moved to new addredd:

FrontStreet Coffee Address: 315,Donghua East Road,GuangZhou

Tel:020 38364473