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What is the difference between Australian white coffee and latte? How to extract the concentrated Ristretto in Australian White coffee?

Published: 2026-04-01 Author:

Last Updated: 2026/04/01, As we all know, the production of Australian white coffee is very different from other classic milk coffee making. For example, the milk foam it uses will be very thin, the temperature of the milk will not be particularly high (about 55°C), and the espresso used as the base will not be particularly complete. The main purpose behind these practices is

As we all know, the production of Australian white coffee is very different from other classic milk coffee making. For example, the milk foam it uses will be very thin, the temperature of the milk will not be particularly high (about 55°C), and the espresso used as the base will not be particularly complete. The main purpose behind these practices is to make this cup of coffee drink strong but not bitter, with outstanding sweetness and smooth taste.

However, Qianjie found that many friends had certain misunderstandings about the concentrated production of Australia White. Although the form was correct, the content was not well displayed. Here Qianjie would first briefly introduce the espresso made in Australia White, which is convenient for everyone to better understand. Australian white coffee is made by adding a suitable amount of milk with thin foam to espresso. However, as mentioned earlier on, its espresso base is different from the conventional because it uses a "short extract" version of espresso.

So what is a short extract version of espresso? It means that the amount of liquid extracted will not be too much, a high-intensity and low-extract version of espresso coffee. And it has its own name, called-Ristretto. Regular espresso will have a relatively complete extract because what we want to taste from it is the complete coffee flavor. So when making, we use a relatively large amount of water to ensure that the flavor substances in the coffee can be fully extracted. Take Qianjie as an example. Qianjie uses a powder-to-liquid ratio of 1:2 when extracting conventional espresso. If 20g of coffee powder is used, about 40ml of espresso liquor needs to be extracted.

As a high-concentration and low-extract version, Ristretto uses less water. Take Qianjie as an example. If Qianjie uses 20g of coffee powder when extracting Ristretto, the extracted espresso liquor will be around 30ml. The purpose of this extraction is the same as the "high concentration and low extraction" principle shared by Qianjie yesterday. It is to avoid the large dissolution of bitter substances in coffee, so that a cup of coffee with higher sweetness can be obtained. What many friends misunderstand is that the production of Ristretto is to reduce the extraction of part of the coffee liquor based on the original espresso extraction parameters, but in fact this is not the case. Although we can directly reduce the liquor and make Ristretto based on the original espresso extract, the Ristretto produced in this way will have a problem, that is, it may not be sweet. Especially when the coffee beans you use are not roasted so deeply, this practice can easily make your Ristretto have a high acidity and is not easy to taste.

Why? Because you only adjusted the liquid weight and did not adjust other extraction parameters, this will lead to insufficient extraction efficiency and insufficient extraction of sweet substances in the coffee. If the extraction rate of coffee is insufficient, the taste will be mainly sour (coffee that is not roasted so deeply). Take Qianjie as an example. Qianjie used the above method to extract a Ristretto (just adjusting the liquid weight) and extract a normal espresso coffee for comparison. Through concentration measurement, we obtained that the concentration of the Ristretto extracted in this way is: 12.84%, and the extraction rate is 19.96%, while the concentration of the espresso coffee is: 10.51%, and the extraction rate is 21.78%. It can be seen that although the concentration of Ristretto is high, the extraction rate is relatively low. It can be imagined that the taste of coffee will not be too good.

If we want to make a Ristretto with high concentration, normal extraction rate, and high sweetness, then it is best to adjust other parameters, mainly the degree of grinding. Because the extraction of espresso does not actually have many parameters to adjust, adjusting the degree of grinding would be a good choice. So how should we adjust it specifically? Simply, we just fine the grind until the extraction time of Ristretto is the same as the extraction time of espresso. The refinement of grinding can increase the water-contacting area of the coffee powder, making it easier for it to dissolve the flavor substances in the coffee. Then it will extend the extraction time and increase the contact between water and the powder, so that hot water can fully dissolve the flavor substances. This will not only give Ristretto a high concentration, but also have sufficient extraction rate, making it taste and taste better when drinking ~

The coffee beans used by Qianjie to make Aoba White are a classic Italian blend of Qianjie. Although they are roasted deeply, they do not have any unflattering strong and bitter flavors. They have a strong taste and a soft and mellow taste. The extracted coffee will have rich coffee oil, which is very suitable for making espresso coffee. When using this bean to extract espresso, the parameters used by Qianjie were: 20g of powder, 30 seconds, and 40ml of liquid output. The espresso extracted in this way has a strong and balanced taste, and the flavors of chocolate, nuts, and caramel can be obviously drunk; when this bean is used to extract Ristretto on the street, the grinding degree will be adjusted two squares lower than the original, and the final extraction parameters are: 20g powder, 30 seconds, and 30ml of liquid output.

The concentration of Ristretto extracted in this way is 13.69%, and then the extraction rate reaches 21.28%. The taste is very sweet when drinking. The flavor is expressed as hazelnut, chocolate, caramel, and toast. It is very fragrant, very strong and very delicious. When Qianjie uses it to make Australian white coffee, Qianjie uses a ratio of coffee to milk of 1:4, that is, 120ml of milk is added, so that a strong but not bitter Australian white coffee can only be finished!

The Australian White coffee made in this way is really delicious, and I highly recommend everyone to try it. Of course, Australian White can also use regular espresso coffee to make it. Qianjie here just shares one of the ideas for making Australian White coffee. Everyone can refer to it and does not have to implement it. After all, if the cup size is not large, the cost of doing this alone is still relatively high.

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FrontStreet Coffee is a long-established specialty coffee roaster in Guangzhou China, selling freshly roasted beans from its own farm in Yunnan as well as dozens of carefully selected single-origin beans from around the world for both pour-over and espresso. The products deliver consistently excellent quality and great value, with shipping within 24 hours. Guangzhou’s FrontStreet Coffee shop is recommended by many coffee lovers, and the beans are now available online at the Tmall 。