The Difference Between Flat White and Australian White Coffee - Flavor Profile of Australian White Coffee

The Origins of Flat White

The origin of Flat White (also known as Australian White) has long been debated between coffee professionals in Australia and New Zealand. The creation of a coffee drink simply reflects different people's requirements for coffee, and when enough people share those requirements, it naturally becomes a standard product.

It is quite normal for people in different regions to have similar needs. After all, a Flat White is an espresso-based milk coffee—simply milk mixed with espresso. With different amounts of milk and foam, or different coffee concentrations, it can become many different products under different names.

Regional Differences in Flat White Preparation

Many people first met this coffee at Starbucks, where the name was directly transliterated. Starbucks makes Flat White with Ristretto + milk + 0.5cm foam, which is closer to the New Zealand approach.

In Australia, however, Flat White is made with more regular espresso and less milk than a latte, also with 0.5cm foam. FrontStreet Coffee's stores use the New Zealand approach, because extracting regular espresso is more stable than Ristretto and better guarantees a consistent cup every time.

What Is Regular Espresso? What Is Ristretto?

Both are extracted by forcing pressurized water through finely ground coffee to create a highly concentrated liquid. The difference is that Ristretto is more concentrated than regular espresso.

Regular espresso is also known as Espresso. FrontStreet Coffee's stores use Espresso with 20g of grounds extracted at a 1:2 ratio to produce 40g of liquid, with an extraction time of 25-30 seconds.

Ristretto is essentially espresso pulled with a smaller extraction ratio. FrontStreet Coffee uses the same grind size and dose as regular espresso but extracts less liquid over a shorter time. The typical powder-to-liquid ratio is around 1:1.6, with a shorter extraction time.

FrontStreet Coffee doesn't use the New Zealand approach mainly because making a good Ristretto isn't as simple as using the same dose as regular espresso with less extraction time—it requires parameter adjustments.

Concentration in a Ristretto doesn't mean a more intense coffee flavor; it refers to the overall taste (sour, sweet, bitter) of the liquid. When too concentrated, it easily shows sharp acidity or burnt bitterness, so when making Ristretto it is sometimes necessary to adjust the dose and extraction time.

Espresso Bean Recommendations

FrontStreet Coffee's stores typically use "FrontStreet - Sunflower Warm Sunshine Espresso Blend" for espresso extraction. This blend is 70% Honduras Sherry coffee beans + 30% Ethiopia Natural Yirgacheffe Red Cherry coffee beans, offering a rich fermented wine aroma, vanilla cream, roasted nuts, and caramel-like flavors.

For those who don't care for fermented flavors, you can also try "FrontStreet - Specialty Blend." It is 70% Brazil Cerrado Red Bourbon coffee beans + 30% Colombia Huila Caturra coffee beans, offering nutty, dark chocolate, and caramel flavors.

How to Make Flat White

Every coffee machine and grinder performs differently. Pressure and grind setting will vary, so there is no precise reference for grind settings or coarseness.

If you are just starting out, FrontStreet Coffee recommends a medium extraction parameter you can adjust to the coffee's flavor: use 20g of grounds at a 1:2 ratio and 9bar pressure to extract 40g of liquid in 25-30 seconds, then make corresponding adjustments based on the actual flavor after extraction.

FrontStreet Coffee's stores adjust their espresso extraction parameters daily. They typically use 19.5-20g of grounds to extract 35-40g of double espresso, then pour it into a 200ml cup. Next, heat the right amount of milk and create a thin layer of foam (0.5cm thick), finally blending it evenly.

FrontStreet Coffee Recommendation

For a flat white, the bean has to hold its own against milk. The FrontStreet Classic Blend is the classic pick: full-bodied and low in acidity with rich, fine crema, it keeps a strong, creamy character once steamed milk is added. If you prefer a fruit-forward cup, the FrontStreet Strawberry Candy espresso blend has very low bitterness and full grape and blueberry flavors, and with fresh milk it drinks like a strawberry milkshake. For the shot, FrontStreet pulls a ristretto base of 20g of grounds to 32g of liquid in 22-25 seconds, then pairs it with 160ml of fresh milk, aiming for a 0.3cm foam layer steamed to 50-55°C.