The difference in taste and taste between Flat White white coffee and American latte coffee

Flat White, directly translated as plain white coffee, as well as Australia White, Australia Ruibai, Furebai and other different names, is one of the most popular drinks in coffee shops in recent years. In this article on Qianjie, let's talk about this trendy drink Flat White.

How did Flat White evolve

With regard to the origin of Australia and White, both Australians and New Zealanders insist that it originated from their respective countries. Although we can't determine where Flat White was born, it is certain that the birth of Flat White stems from consumers' pursuit of higher coffee quality.

From the instant era to the Italian espresso era, consumers are looking for coffee drinks that are different from cappuccinos. At that time, the cappuccino had "hamburger-shaped" milk bubbles at least three centimeters thick, so people hoped to Flat the foam, resulting in a well-balanced latte. When the foam on the milk coffee became flatter and flatter until it became a thin layer, flush with the edge of the cup, there is today's Flat White.

From the initial lack of attention to the fact that Australians put Flat White on the permanent menu of cafes in the 1980s, it soon became a standard drink in cafes in the United States and other places. Flat White has become a popular product in China, and it was introduced by Starbucks in 2015 and named "Fragrance White" as one of the main drinks, which means that this milk coffee has become mainstream.

Flat White presented in different ways

The Australian white coffee presented by each coffee shop is different because different countries (different baristas) have different understandings of Australian white coffee. Let's go back to the original intention of its birth: the barista hopes that when drinking Australian white, every mouthful of milk foam can be perfectly combined with the bottom of the milk coffee. Only under the premise that the milk foam is very dense, thin and the temperature is suitable for the entrance, can you drink milk foam and strong coffee liquid in each mouthful at the same time, and drink it up quickly before the milk foam is stratified. This also leads to the basic characteristics of Australia White: dense thin milk bubbles, moderate temperature, coffee flavor can not be masked, taste consistent all the time.

The Australian white produced by the New Zealand barista is presented in a coffee cup smaller than a latte (about 150ml), and the substrate is uniformly concentrated in double portions. In this way, as the amount of milk decreases, the proportion of coffee increases, and the flavor of coffee naturally becomes more intense.

With the continuous improvement of baristas' extraction technology, in order to better express the aroma of Australian and white coffee beans, the Melbourne Cafe will also replace the base with double Ristretto, adding milk bubbles as thick as lattes in 150ml cups. Ristretto refers to espresso with less liquid weight extracted by the same amount of powder, which can be said to be a reduced version of espresso, which is more concentrated in the front and middle of the extraction and has a stronger taste, so there is a higher demand for the quality of coffee beans.

In Australia, however, baristas prefer to keep milk bubbles thinner than lattes. When they produce Australian white, they use cups of the same capacity as lattes, with more emphasis on the difference in foam thickness.

As for the thickness of the milk foam is one of the main reference factors to distinguish Australia White from other milk coffee, thin milk foam is to better drink the coffee liquid, emphasizing the smooth and smooth "velvet" texture. Some baristas hope that the Australian white produced will not be affected by the taste of the oil, and even filter out the milk foam layer, leaving only the coffee liquid. So in the early days, there is no fixed numerical indicator of how thin the milk foam layer is.

As this drink becomes more and more popular, in order to distinguish it from the regular hot latte and cappuccino, the thin foam thickness of Australia White is defined as about 0.3cm~0.5cm. The thinner the milk foam, the easier it is for the milk to sink to the bottom during fusion, and there are not enough milk bubbles to support the liquid surface, resulting in white milk bubbles "running around". The more difficult it is to draw the picture, which is why some baristas choose not to pull flowers. But for highly skilled baristas, as long as hold winners, no matter how thin the foam, they can show exquisite patterns.

Therefore, each coffee shop presents a unique Australian white style according to its own preferences and skills, combined with the characteristics of its own coffee beans, as well as its understanding of Australia White. The warm sun mixed Italian beans used in Qianjie are softer in taste. In order to show the fragrant aroma of coffee, double Ristretto is used as the base and 200ml cup is used to measure the product.

Recommendation of coffee beans for making Flat White in front street.

Qianjie noticed that many friends who like milk coffee want to carve delicious Flat White coffee at home. The flavor of Flat White mainly depends on the Italian coffee beans we use. Therefore, if you want to make a good Flat White, you can't do without Espresso with rich aroma.

The Qianjie store produces a self-baked "sunflower warm Italian coffee", which is made from sun Yega Shirley casks and coffee beans. The extracted Espresso shows the aroma of whisky, vanilla chocolate and tropical fruits with rich aroma and full taste. Pour a cup of refreshing American coffee with a ratio of 1 to 4.5, with fermented aroma and sweet and sour berries. Adding milk can also make sweet milk coffee. In front of the street, Flat White produced by warm sun shows the taste of wine-scented chocolate hot milk, which is deeply loved by many guests.

In addition to the soft warm sun blend, there are three types of coffee beans with high performance-to-price ratio on the Italian coffee bean list in Qianjie. The mellow taste and strong aroma are also suitable for making Australian white coffee. Qianjie after many comparisons and tests of the finished product, covering different coffee producing areas of high-quality flavor, but also conducive to the stability of extraction.

1. Classic mellow and thick type-- Qianjie commercial blending coffee beans

Robusta washed coffee beans (10%) + Colombian washed coffee beans (30%) + Brazilian half-sun coffee (60%)

Espresso has rich golden grease and nutty aromas. When blended with milk, Flat White tastes bitter coffee, but it is more creamy and full. after swallowing, the bitterness dissipates and the lips and teeth remain fragrant.

two。 Slightly sour and mellow thick type-Qianjie basic blending of coffee beans

Yunnan washed small coffee beans (30%) + Brazilian half-sun coffee beans (70%)

Yunnan small Coffee has a soft acidity with the mellow aroma of Brazilian Hilado Coffee. Espresso has the taste of caramel, nuts and soft plum acid.

3. Balanced Luzhou-scented coffee beans with Qianjie boutique

Colombian washed coffee beans (30%) + Brazilian half-sun coffee beans (70%)

Colombian coffee is added to the nuts of classic Brazilian coffee, which is concentrated in Italian style with dark chocolate flavor, caramel sweetness and roasted aroma.

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