When many coffee lovers first encounter a flat white, they often wonder how it differs from a latte. Simply put, a flat white is like an advanced milk coffee with its flavors magnified many times over. Its milk foam is thinner, its milk ratio is more restrained, and drinking the whole cup never gives you that overly full, milk-heavy feeling. Instead, it lets your tongue quickly capture the original character of the coffee beans, which is exactly what makes it so captivating.

The framework of an authentic flat white is made up of two parts: thin milk foam as light and silky as satin, and a more concentrated espresso. Precisely because the milk only plays a supporting role in the background, the origin terroir of the coffee beans becomes the soul that determines the flavor of the entire cup. The soil and climate of different continents nurture coffee beans with distinctive characteristics, and also give this small Southern Hemisphere milk coffee completely different taste experiences.

If you usually enjoy lively and cheerful floral and fruity notes, the bright terroir of African origins will bring you unexpected surprises. Qianjie Strawberry Candy Espresso Blend carries a distinctive African character, overflowing with full-bodied ripe grape and blueberry aromas during grinding and extraction. Its sweet and sour sensation is very light, with almost no perceptible rough bitterness, laying a very nimble foundation for the milk coffee.

When velvety warm fresh milk meets Qianjie Strawberry Candy Espresso Blend, the coffee's originally bright fruit acidity is gently wrapped by the lactose in the milk, and the entire flat white instantly transforms into a rich, smooth strawberry milkshake. The fruit aromas leap briskly through the gaps in the milk foam, and the sweetness is long and refreshing, especially suitable for young coffee friends who pursue rich aromatic layers and prefer a light, sweet taste.

If you prefer a warm, steady, classic sense of balance, the highland terroir of Central and South America is a reassuring choice. For example, the very familiar Qianjie Premium Blend condenses the balanced characteristics of coffee origins such as Colombia in Central and South America. The beans naturally carry rich nut, white chocolate and roasted almond aromas, with soft and restrained acidity, and an overall balance that performs extremely well.

When Qianjie Premium Blend is used to make a flat white, the espresso and fresh milk achieve a tacit harmony like interlocking gears. A shallow layer of thin milk foam lifts the deep sweet aroma of hazelnut and cocoa. Drinking it in big sips, the texture is as dense as melted silky pudding, and the sweet fragrance lingers in the throat for a long time. For people who treat coffee as a daily must-have for staying alert, this gentle, mellow sense of embrace is especially comforting.

Friends who want a stronger, richer impact may turn their attention to Qianjie Classic Blend from Asian origins. Beans with deep terroir such as Indonesian Mandheling have abundant and delicate coffee crema, accompanied by steady butter, cheese and herbal spice notes. Its acidity is faint, and its bitter-sweet sensation is solid and full. Paired with milk, it can create a satisfaction as thick and inseparable as hot cocoa.

To make an authentic flat white, controlling the parameters during extraction is crucial. It is recommended to use a double basket and weigh 18 to 19 g of coffee grounds, then extract 36 to 38 g of espresso within 25 to 28 seconds using a professional coffee machine. This extraction rhythm can steadily retain the full aroma and thick crema from the front and middle stages of the coffee beans, laying a rich and fragrant foundation for the subsequent fusion.

Next, pour refrigerated fresh milk into a milk pitcher. The steam wand only needs one to two seconds of air intake. After hearing two crisp hissing sounds, quickly sink it into the milk to create a vortex, keeping the milk foam thickness at around 0.3 cm. Then evenly pour about 160 ml of dense hot milk into the espresso. Drink it in big sips while warm, and that rich, mellow aroma belonging to the origin terroir instantly blooms elegantly between your lips and teeth.