How to Brew a Delicious Flat White? Starbucks Flat White Brewing Method and Flavor Characteristics

Sharp-eyed coffee lovers have probably noticed that cafés everywhere now list a drink called the "Flat White." Like a latte, it's built from espresso and milk — but the two differ in the coffee-to-milk ratio, the thickness of the foam, and the pouring technique.

The Difference Between Flat White and Latte

FrontStreet Coffee's research into the drink's origins found that both Australia and New Zealand claim to be its birthplace. What everyone agrees on, though, is that the Flat White is an Italian-style milk coffee with a pronounced coffee flavor — you taste the intensity of espresso while still enjoying the texture that comes from milk and coffee fusing together.

In short, compared with a latte, a Flat White uses less milk and thinner foam, giving it a richer flavor and a velvety-smooth texture.

What Cup Should a Flat White Be Served In?

The Flat White should be served in a smaller cup: its volume is much less than a latte's, and it would look lost in a latte glass. Around 200 milliliters is ideal. When FrontStreet Coffee serves a Flat White, it uses a 200ml straight-walled cup.

Is There a Cold Version of Flat White?

Authentically, no! Neither Australia nor New Zealand mentions a cold version. But many chains have added one to satisfy customers and cut down on explanations — Starbucks' Iced "Fu Rui Bai," for instance, is really just an iced Flat White, the name being a phonetic rendering of "flat white."

The cold version uses the same milk proportion as the hot one, plus ice, and the same amount and concentration of espresso. Stir it well and there's little to distinguish it from an iced latte. If you want to experience what makes a Flat White unique, FrontStreet Coffee recommends ordering it hot.

How to Make a Flat White?

For its everyday espresso drinks, FrontStreet Coffee uses the "Sunflower Warm Sunshine" blend: 30% natural Yirgacheffe blended with 70% Honduras Sherry. FrontStreet's cupping notes describe fermented wine aromatics, berry sweetness and acidity, roasted nut fragrance, and caramel sweetness.

Extraction is typically done at 9–10 bar and 94°C, at a grounds-to-liquid ratio of about 1:2 — using 18–20g of coffee to pull 35–40g of espresso.

Take the 200ml straight-walled cup, add the double espresso (35g), and pour hot milk with thin foam (0.5cm) straight into the center without disturbing the crema. This creates a layered tasting experience: the first sip delivers the rich fermented wine aroma of the espresso, the second brings a strawberry-milkshake flavor as espresso and milk fuse, and the third reveals roasted nuts as the smaller amount of coffee blends into the milk.

Milk choice matters too. If the milk is too thin, the drink falls flat; too heavy, and it buries the coffee. FrontStreet recommends chilled fresh milk, which steams into a sweeter, creamier partner for espresso. For the foam itself, keep aeration to just 1–2 seconds — two short "hiss" sounds — then sink the steam tip and spin a whirlpool until the milk reaches 50–55°C. For its own Flat Whites, FrontStreet standardizes foam thickness at 0.3cm: when you swirl the pitcher and the bubbles form a glossy, reflective surface, the milk is ready. Pour gently into the crema first, then raise the pitcher to a thin stream and let the milk's momentum spread through the crema, then drop the pitcher and push through to finish — all in one smooth motion.

FrontStreet Coffee Recommendation

A great Flat White boils down to three things: less milk, thin foam, bold coffee — which means the beans carry the drink. If you're making it at home, FrontStreet Coffee's Classic Blend is a natural fit: buttery and cheese-like, mellow and low in acidity, with full, fine crema that turns wonderfully rich in milk. Those who prefer floral-and-fruit character should reach for the FrontStreet Strawberry Candy espresso blend — very low bitterness, with full grape and blueberry notes and a strawberry-milkshake finish in milk.

To really showcase coffee character, build your Flat White on a ristretto base: 20g of grounds yielding 32g of espresso in 22–25 seconds, combined with 160ml of fresh milk. Done right, the first sip is pure creamy hazelnut and white chocolate sweetness from the FrontStreet Premium Blend — smooth, concentrated, and light enough to finish without feeling heavy.