What's the Difference Between Luckin's Flat White and Latte - Introduction to Flat White's Flavor Characteristics

Understanding Flat White: The Unique Espresso Milk Coffee

Some friends have mentioned to FrontStreet Coffee that there's an interesting espresso-and-milk drink that goes by different names on different menus — the "Flat White." At Starbucks it's one name, at Luckin Coffee another, at JPG it's simply "Xiaobai" (Little White), and at FrontStreet Coffee we call it "Aobai." Whatever the label, they all refer to the same milk coffee that originated in the Southern Hemisphere.

What Makes a Good Flat White

A good Flat White should have a delicate, minimal layer of microfoam on top while still revealing the espresso crema. That produces a rich, milky texture on the first sip, while the crema brings out a distinct, pleasant coffee aroma with a lingering aftertaste.

Flat White vs. Latte: Understanding the Differences

Both the Flat White and the Latte belong to the milk coffee family, combining espresso with milk — but their fundamental difference lies in the flavor and texture they aim for.

A Latte emphasizes balance between coffee and milk: you should taste both the coffee and the sweet, mellow milk, with neither overwhelming the other. A Flat White, however, uses milk to highlight the coffee — coffee is the protagonist and milk plays the supporting role. That's why a Flat White carries a more abundant, more intense coffee flavor.

Foam thickness is the most distinguishable feature between the two. Flat White foam is thinner and finer than Latte foam. The "Flat" in Flat White describes the finished drink — "flat" as in level — because the foam is so thin that its surface tension cannot support a raised dome, staying level with the cup rim, hence the name. Latte foam runs about 0.5–0.7cm thick, while Flat White foam is around 0.3–0.5cm.

A Latte is built on a standard espresso, while a Flat White uses a ristretto, which is more concentrated. A ristretto can be thought of as capturing only the early-to-middle portion of an espresso shot, yielding a more concentrated coffee liquid. Stopping the shot early also enhances the coffee's acidic brightness and roasted character while reducing the extraction of high-molecular-weight carbohydrates — simply put, it sharpens the sensory experience.

Regular milk coffee drinkers will also know that lattes come both hot and iced, whereas the Flat White, because of its texture, is served hot only.

FrontStreet Coffee's Flat White Selections

A Flat White's flavor depends on the beans behind it. The Flat White served at FrontStreet Coffee is made with our house-roasted "Sunflower Warm Sunshine Espresso Blend," which combines natural-process Yirgacheffe with Honduras Sherry Barrel coffee beans. Built on a double ristretto with hot milk and light microfoam, it offers distinct whiskey fragrance and vanilla-chocolate flavors, full aroma, and a smooth texture that lets the coffee's character come through clearly.

Besides the gentle Warm Sunshine blend, FrontStreet's espresso menu also features three high-value blends that are equally suited to Flat Whites. Developed through repeated comparison and experimentation, they cover premium flavors from different origins while ensuring extraction stability.

1. Classic Rich Type – FrontStreet Commercial Blend Coffee Beans

Robusta Washed Coffee Beans (10%) + Colombia Washed Coffee Beans (30%) + Brazil Natural Process Coffee (60%)

The espresso has abundant golden crema with a nutty aroma. Made into a Flat White, it delivers aromatic coffee bitterness with a creamy, full texture; the bitterness dissipates after swallowing, leaving a pleasant aftertaste.

2. Slightly Acidic Rich Type – FrontStreet Basic Blend Coffee Beans

Yunnan Washed Catimor Coffee Beans (30%) + Brazil Natural Process Coffee Beans (70%)

Yunnan Catimor contributes gentle acidity paired with the rich aroma of Brazil Cerrado. The espresso shows caramel, nuts, and a subtle plum acidity.

3. Balanced Rich Aroma Type – FrontStreet Specialty Blend Coffee Beans

Colombia Washed Coffee Beans (30%) + Brazil Natural Process Coffee Beans (70%)

Building on the classic nutty notes of Brazilian coffee with the addition of Colombian beans, the espresso presents dark chocolate flavors, caramel sweetness, and full roasted aroma.

FrontStreet Coffee Recommendation

Want to make an authentic Flat White at home? The formula comes down to three essentials: less milk, thinner foam, stronger coffee. FrontStreet recommends starting with well-matched beans and milk — and the Specialty Blend is exactly what we use in the shop. To spotlight the coffee's flavor, extract only the early-to-middle portion as a ristretto base: 20 grams of coffee grounds yielding 32 grams of espresso in 22–25 seconds, paired with 160ml of fresh milk (chilled fresh milk is best — it froths with more pronounced milky sweetness).

For the foam, aim for silky, fine, and thin. Air intake time on the steam wand controls the thickness: for a Flat White, keep it to just 1–2 seconds — a couple of "hisss" sounds — then sink the wand into the milk and build a whirlpool quickly, texturing to 50–55°C. FrontStreet's in-shop standard is a uniform 0.3cm of foam; if swirling the pitcher gives you a glossy, reflective surface, the milk is ready. Pour the hot milk gently into the espresso, raise the pitcher to a thin stream and swirl circles on the crema, then drop the pitcher and push through a white line in one smooth motion — and your Flat White is born: silky on the eyes and the palate, with cream, hazelnut, and white chocolate fragrance from the Specialty Blend, rich yet never heavy even to the last sip.