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Do you want Australian white coffee to pull flowers? What is the difference between Australian white and latte and cappuccino?

Published: 2026-02-25 Author:

Last Updated: 2026/02/25, Since the drawing pattern can bring a lot of visual improvement to milk coffee, drawing flowers are often a standard feature in most cafes when producing some large cups of hot milk coffee. However, most are not the same as all. If you are a friend who visits shops often, it will be difficult to find that the Australian and white products produced by some cafes are

Since the drawing pattern can bring a lot of visual improvement to milk coffee, drawing flowers are often a standard feature in most cafes when producing some large cups of hot milk coffee. However, most are not the same as all. If you are a friend who visits shops often, it will be difficult to find that the Australian white products produced in some cafes do not have a drapery pattern. The minimalist liquid surface with white dots on the right side of the picture below is Australian white without pulling flowers. Under years of subtle influence,"pulling flowers are standard for dairy coffee" has been deeply rooted in the hearts of the people. Therefore, when many friends drink coffee at Qianjie stores, they always discuss the topic of "Why do some coffee shops don't make flowers?"

In fact, it's not just about pulling flowers. The size and production method of Australian white cups produced by each coffee shop are different. The reason is that every coffee shop and every barista has a different understanding of Australia and Belarus. The main reason for this phenomenon is that there are many "definitions" of Australian White coffee itself. As we all know, there are two countries that have been competing for the ownership of Australia and Belarus, namely New Zealand and Australia, and they both insist that they are the birthplace of Australia and Belarus. New Zealand native Fraser McInnes claimed that Australian White was the coffee he created by mistake while working at a coffee shop called Cafe Bodega in Wellington. Because he accidentally thinned the foam of the cappuccino, he named it like this. (Although the fact is that such a cup of rich milk coffee with thin milk foam was produced as early as 1984, because the information at that time was not developed enough, his experience was written into some textbooks on the origin of coffee.)

Alan Preston, an Australia barista, countered that Australian white was developed at Moors Espresso Bar, a cafe he owns in Sydney, and was written on the menu as early as 1985. When they produce Australian White, they will use a cup shape with the same capacity as a latte. The main difference is that the milk foam of Australian White will be thinner.

Up to now, the controversy over originality between Australia and White has still not been reached, which is why the Australian and White production standards of each store are different from other coffees, with very large fluctuations, including whether or not they are pulled or not. But it's not just that.

From the above introduction, we can know that although the Australian and White standards of different countries are different, whether it is New Zealand or Australia, the Australian and White coffees developed by them have a common characteristic-the milk foam is very thin. This is also the most important iconic feature that distinguishes Australia White from lattes and cappuccino. Qianjie has previously shared that different thicknesses of milk bubbles will bring different textures to coffee, because different thicknesses will change the amount of coffee liquid we drink in one bite, and the touch will also differ (for details, please refer to Qianjie's previous articles, and I won't go into it here). Because Australia and White is "carrying" very thin milk bubbles, we can easily drink the coffee liquor hidden under the milk bubbles even with a small sip. This can make the coffee taste silky and delicate like velvet.

But thin milk foam will bring an operational problem, that is, it is not easy to pull flowers. In addition to changing the texture of the coffee, the thickness of the milk foam will also affect the difficulty of drawing flowers, because the thickness of the milk foam determines the liquidity when drawing flowers. The thicker the milk bubble, the lower the mobility when pulling; the thinner the milk bubble, the higher the mobility when pulling. Milk bubbles that are too thick and too thin are not suitable for drawing flowers. The former is because the liquidity is too low and cannot be made with too complex and exquisite patterns. The latter is because the liquidity is too high, which tests the barista's ability to draw flowers. If the proficiency of drawing flowers is not high enough, too high liquidity may easily lead to deviation or deformation of the pattern during the "drawing" process. Therefore, latte is the most suitable milk coffee for making lavas, because its milk foam thickness is moderate, which not only has the ability to draw delicate and complex patterns, but also has the ability to flow easily and easily control. (The "jagged pattern" that is easy to produce on thin milk bubbles)

The thickness of milk bubbles in Australia and White is only 0.3cm to 0.5cm. Such thin milk bubbles are as Qian Jie said, and are very easy to overturn. Therefore, in order to reduce the risk of rolling over, some coffee shops may directly choose not to give Australian white flowers. Of course, the proportion of this reason is very small. After all, drawing flowers is not difficult. After a few days of repeated practice, you can draw exquisite patterns with extremely thin milk bubbles. The reason why many coffee shops do not pull flowers is more to shorten the production time or focus consumers 'attention on the coffee itself. When the distracting drawing pattern is removed, consumers can better focus on the taste of the coffee itself.

To sum up! Whether a coffee shop's Australian white flowers or not depends on multiple factors, which is directly related to the positioning of the coffee shop and the barista's understanding. But whether it is pulled or not, the ultimate goal is to allow consumers to have a better experience. So as long as the coffee tastes good, it doesn't matter much whether there are pulled flowers. After all, whether there are pulled flowers or not will not affect the taste of a cup of coffee. Unless you order coffee to take a photo and check in, be sure to communicate with the barista before placing an order to prevent the Australian White products from being different from what you expected ~

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