Who Really Decides the Value of Coffee? Understanding Reviews and Information Gaps in Specialty Coffee

 The topic of “reviews” seems inseparable from the conversations happening in today’s coffee industry. Almost every café owner I know, during closing time or quiet breaks, takes a moment to check their online reviews. Whether it’s the satisfaction from a glowing review or the constructive criticism from a negative one, these evaluations are crucial to them.

But we need to dig deeper. Reviews are inherently subjective, and there’s a built-in asymmetry between consumers and professionals due to differences in perspective and knowledge. This discrepancy forces us to reflect on a key question: how should we actually interpret these various voices? I’d like to explore this from a neutral standpoint.

At its core, consumer psychology and the logic of reviews touch one of the coffee industry’s biggest contradictions: who really determines the value of a cup of coffee? Before I dive deeper, it’s worth explaining the premise behind my title: “when information is asymmetric.” In reality, this situation exists at nearly every point in the daily coffee workflow. Specialty coffee prides itself on a culture of critique: every cup is scored, dissected, and discussed; every flavor note is debated; every roasting curve is meticulously recorded. In theory, feedback is the currency of the industry.

Let me ask you a question: when do you feel compelled to leave a review while shopping online? Usually, it’s one of two extremes: either the product is so terrible that you need to vent, or it’s so incredible that you feel compelled to praise it in detail. Outside of these extremes, most transactions end with a “default positive” or no review at all. Yet, we tend to notice the complaints and negative feedback—the outliers. Both positive and negative reviews carry information asymmetry. In market activities, not everyone has equal access to information. Simply put: you know something I don’t, or I know something you don’t. Those with more information hold a favorable position, while the information-poor are at a disadvantage.

Here’s the ironic part: specialty coffee, which constantly preaches transparency, has inadvertently created a one-way feedback system. The people who benefit the most from criticism often receive the least of it, while those who stand to lose the least are hyper-sensitive to feedback. But one thing cannot be ignored: producers and roasters know the real variety, processing method, freshness, and cost of the beans (information advantage), while consumers must rely on packaging, price, and marketing descriptions to make judgments (information disadvantage).

Looking at the entire coffee chain, no one sees the full picture. Everyone only observes what’s directly relevant to their role. Farmers understand the hardships of cultivation and processing details, but consumers only see the packaging on the shelf. Baristas and Q Graders have systematic sensory training and vocabulary (floral notes, nutty tones, fermentation flavors), while ordinary consumers might just describe something as “a bit sour” or “slightly bitter.” From green bean trade to roasting to extraction, information degrades or distorts at every step.

Coffee is often treated as a form of personal expression in the consumer market. That’s why many roasters’ websites feature long “about us” sections discussing their roasting philosophy, treating roasting as an art, a science, or a craft. Yet when consumers comment on flavor choices, feedback that challenges the roaster’s decisions is often dismissed as ignorance. But should negative reviews be ignored simply because they sound harsh or “unprofessional”? True professionalism is not only about mastering your craft but also about being able to interpret feedback intelligently, even when there’s an information gap, and extract value from consumer perspectives.

For example, a customer might ask, “Why does this bean, which I find unpleasant, score so high?” The information gap could be that the bean was aiming for an extreme fermentation profile, while the customer expected a rich, bitter, or bright fruity cup. Building knowledge and understanding takes time, practice, and cognitive skill. You can’t expect every consumer to provide structured, informed feedback—and it’s not their responsibility. Smart professionals recognize the value of all feedback; it becomes an ongoing conversation about “what makes good coffee.” Instead of chasing a single truth, the goal is to create a “translation system” where experts learn to speak plainly and consumers feel empowered to express their experience.

As consumers—the final link in the chain—their knowledge often comes from so-called “education,” which can be messy and non-systematic, saturated with marketing language or even mystical claims. Not every consumer is capable of filtering information accurately, and without this ability, they may be misled. When specialty coffee emphasizes “origin flavors,” information asymmetry can trigger anxiety: “Is it me, or am I just not sophisticated enough to taste it?”

Imagine drinking a Geisha coffee priced at 88 RMB in a café, and you find it disappointing, yet online reviews are glowing. Who should you trust? Information loss from bean to cup is real—a massive gap exists. When external information overwhelms or confuses you, the best strategy is simple: trust your own palate. Don’t blindly defer to authority, but don’t dismiss expertise either. Your taste buds are the final line of defense against information asymmetry.

If we trace the chain further upstream, similar gaps exist between producers and roasters, often more frustrating than at the consumer end. Producers see coffee as the product itself—they crave feedback to understand how initial decisions impact the final flavor. Roasters, meanwhile, focus on managing variability and ensuring consistency. They have many alternative coffees to choose from, which strongly shapes who seeks feedback and who does not.

Some might ask: why not rely solely on cupping scores? Isn’t there a standard for coffee quality? But cupping has limitations. Most scores are based on sensory evaluation alone—aroma, acidity, body, balance—without categorizing coffee based on its intended use. For example, a community café may have loyal customers who love a certain bitter-sweet, well-balanced espresso. That bean might only score 85 points in cupping—not COE-level—but it performs perfectly in the market. What consumers love doesn’t always match what the COE rewards, and vice versa.

Ultimately, this information gap may never fully close. In a world of perpetual asymmetry, the diversity of review voices is part of coffee’s charm. Each role in the chain should focus on their responsibilities: baristas’ patient explanations transmit signals; Q Graders provide authoritative reference points; flavor wheels offer standardized language; café tastings help consumers filter information; and objective KOL reviews, like mine, add another perspective. All voices ultimately reconcile in the cup.

The Crazy Evolution of Coffee Filter Paper: How Filter Choice Changes Pour Over Coffee Flavor

 When it comes to coffee extraction—whether it's espresso or pour-over—there’s one thing you simply can’t avoid: the filter paper.

This small sheet of paper has quietly evolved over the past few years alongside the technological development of specialty coffee. In fact, its evolution has been so dramatic that the word “crazy” might not be an exaggeration. This “craziness” includes innovations in materials, upgrades in functionality, and of course, some pretty crazy price tags as well—haha.

Today, I’d like to talk about why filter papers in coffee extraction keep evolving. What exactly are people pursuing when they aim for the ultimate cup of coffee? And what role can filter paper play in shaping the final result? Let’s dive into the “crazy evolution” of coffee filter papers.

Different filter papers vary in density, thickness, structure, and permeability, and these factors directly determine the flow rate. Flow rate, in turn, affects coffee extraction, flavor, and mouthfeel.

Filter paper is no longer just a simple barrier separating coffee grounds from water, nor is it merely about achieving a cleaner cup. Today, it has moved far beyond its basic function and plays a significant role in shaping the extraction process.

Under the philosophy of precise and controllable brewing, filter papers can now be chosen specifically for different roast profiles or processing methods, allowing more targeted brewing experiments. By selecting different types of filter paper, brewers can effectively improve clarity, sweetness, and roundness in the cup.

Filter papers have evolved from simple pulp-based materials into products with carefully engineered density, fiber structure, permeability, and even hydrophobic properties. Their impact is quite noticeable because they introduce a meaningful variable into the brewing process.

During this evolution, several brands have become particularly representative—especially those that focus on producing functional filter papers. One of the most iconic examples is Sibarist. I’ve previously written about many of their products, from their early fast-flow filter paper designed for the Hario V60 to their later DUAL CHAMBER layered filters.

Another example is CAFEC, which produces filter papers designed for different roast levels. Then there’s KINTO with its well-known silky slow-flow filter papers.

All of these filter papers share one key characteristic: they help baristas control the flow rate through the material’s texture and structural properties.

And yes—flow rate control is a crucial factor in coffee extraction. Filter paper may seem like a minor variable, but its impact is clearly visible and perceptible in the final cup.

It influences how water flows through the coffee bed and controls how compounds such as oils, sugars, and acids enter the final brew. This directly affects the mouthfeel and flavor balance.

Let’s take CAFEC filter papers as an example.

For light roasts, the recommended filter has a thickness of 0.15 mm, making it the thinnest of the three. The inner surface has no crepe texture, which results in a smaller internal surface area. Coffee fines attach to this small area, leaving fewer channels for water flow, causing water to accumulate inside the filter.

During brewing, this slows down the flow rate and allows more aromatic compounds to develop. Meanwhile, the crepe texture on the outer side allows the brewed coffee to flow out smoothly. The higher density of the paper also helps prevent fine particles from passing through, ideally producing a cup that is aromatic and clean.

Next is the T-90 filter, designed for medium to dark roasts, with a thickness of 0.28 mm, making it the thickest of the three.

Both the inner and outer surfaces feature crepe textures, creating double-sided creping that allows water to flow most smoothly. Among the three filters, it also provides the largest surface area and relatively lower density. Even if fines attach to the filter surface, the flow rate remains stable.

The goal here is to produce a balanced and full-bodied flavor, enhancing both sweetness and richness.

The T-83 filter, designed for dark roasts, has a thickness of 0.22 mm, placing it in the middle in terms of both thickness and density. It also features double-sided creping, but with a unique design: the crepe height is intentionally kept lower.

In other words, most of the crepe structure is concentrated closer to the bottom of the filter near the dripper’s outlet. During the first half of brewing, when fewer fines have accumulated, water flows relatively smoothly. In the later stage, as more fines attach to the filter, the flow slows down. This helps promote a stronger body and enhanced sweetness in the final cup.

It’s fascinating, isn’t it? Even such a small piece of paper can have a significant impact.

Thinking back 10 or 15 years ago, people were mostly debating whether to buy bleached filter paper or natural (unbleached) filter paper. Today, filter paper selection has become far more multidimensional. Many products are now designed with specific functions to match particular brewing devices or coffee bean characteristics.

This evolution is a natural result of the continuous advancement of brewing equipment, as well as the increasing diversity of coffee processing and roasting techniques.

Flavor compounds in coffee dissolve at different rates. Some extract quickly with hot water, while others require longer contact time.

Based on this principle, differences in filter paper permeability can help extract specific combinations of soluble compounds. For example, the classic FAST filter paper from Sibarist is designed to increase extraction yield within a shorter brewing time. It emphasizes compounds extracted early in the brewing process, highlighting acidity, complexity, and flavor vibrancy.

So when choosing filter papers for everyday brewing, what basic principles should we follow?

Here are a few general guidelines. Of course, they’re only references—you should always adjust based on your own brewing practice and flavor preferences.

From a flavor perspective, if you enjoy delicate, floral, or high-acidity profiles, a fast-flow filter is often a good choice. It helps maintain clarity, aromatic complexity, and a lighter mouthfeel, making the coffee feel more elegant and refined.

On the other hand, if you prefer coffee with strong body and noticeable sweetness, you might choose a denser filter paper and pair it with a longer extraction time to build deeper sweetness and a richer texture.

Another factor to consider is your brewing device.

If you’re using a dripper that tends toward immersion-style extraction, such as a slow-drip system, pairing it with a faster-flow filter paper can help prevent over-extraction while maintaining clarity and flavor definition.

You can also take the coffee processing method into account.

Washed coffees usually contain less surface oil because most of the oils remain locked within the bean’s cellular structure. As a result, they often require a longer extraction time to release more oils and aromatic compounds.

Natural (sun-dried) coffees, on the other hand, tend to have higher surface oil content and release soluble compounds more quickly. In such cases, pairing them with a faster-flow filter can work well.

That said, nothing replaces hands-on experimentation.

Try brewing the same coffee with the same equipment but using different types of filter papers. Pay attention to how the mouthfeel, clarity, and balance of the coffee change.

You might be surprised by how much difference that small piece of paper can make—and hopefully, you’ll have some interesting brewing insights to share with others as well.

The Perfect Milk Temperature for Coffee: How Baristas Steam Milk for Sweeter Lattes

 Many coffee lovers enjoy milk-based coffee drinks. Not only do they offer visually pleasing latte art that delivers a strong emotional appeal, but they also provide a smooth and approachable coffee taste. This combination is one of the main reasons why milk coffee is so popular. However, did you know that the temperature of milk directly affects the sweetness, texture, and flavor balance of coffee? Even small temperature changes of just a few degrees can significantly alter sensory perception. Different types of milk require specific temperature ranges to avoid negatively affecting flavor and mouthfeel.

If you regularly make milk coffee at home, you probably know that when steaming milk, one of the most important skills is learning how to create smooth microfoam while controlling the temperature properly. Doing so enhances the milk’s natural sweetness and improves the overall drinking experience.

Milk is essentially a mixture of water, fats, and proteins. When milk is over-steamed, the proteins collectively behave like a sponge, squeezing out water and ultimately damaging the perception of flavor and texture. Properly heated milk—usually around 60–65°C (140–149°F)—retains a rich, creamy emulsion. At this temperature, the texture becomes velvety smooth, and the flavor tastes sweet and full-bodied. As the specialty coffee industry continues to grow increasingly competitive, precise control of every parameter has become more important than ever. Each small detail is carefully managed to achieve a consistent and predictable coffee flavor. In milk-based coffee drinks, controlling milk temperature is therefore a crucial step.

I remember that during last year’s World Barista Championship (WBC), Malaysian competitor Jason Loo used a blend of three different types of milk. His mixture consisted of 70% milk that had been freeze-distilled (reducing its volume by 30% and removing most of the water), 20% coconut milk, and 10% oat milk. He then steamed this blended milk to 58°C (136°F). This method significantly enhanced the perceived sweetness. After steaming, the milk was quickly cooled using a frozen sphere, which helped highlight clarity in the flavor profile. From this example, we can see how important the choice of milk truly is in milk-based coffee. Temperature is one of the key factors that determines how those flavors are expressed. Whether it is dairy milk or plant-based milk, temperature has a profound impact on both flavor and texture.

The purpose of steaming milk is twofold. First, it allows the milk to integrate well with espresso, enabling latte art. Second, it helps emphasize and amplify the milk’s sweetness. The science behind this is that heating dairy milk makes lactose more soluble and easier to break down, which increases the perception of sweetness. The ideal temperature range for this effect is 55–65°C (131–149°F). Once the temperature exceeds 70°C (158°F), lactose begins to caramelize, which can produce unpleasant flavors.

Plant-based milk should be considered separately because it naturally contains no lactose and has a different composition compared to dairy milk. As a result, its steaming temperature should also be different. Generally speaking, oat milk performs best when steamed to around 60°C (140°F), while soy milk or almond milk typically require less heat, performing well at approximately 55°C (131°F).

Finally, consistency in milk temperature is essential every time you steam milk. Let’s set aside automatic milk frothing machines with built-in temperature control and focus on simple manual steaming techniques. From my personal experience, the most effective method is relying on the sense of touch. Many people prefer inserting a thermometer, and I used to do that as well when making coffee early in the morning. But over time, I found that my hands became familiar enough to judge the temperature accurately.

If you enjoy making coffee at home on a regular basis, reducing reliance on tools and equipment can actually be part of the fun. Learning to feel and understand each step of the coffee-making process is an important skill. Either way, from today onward, remember to pay close attention to milk temperature when preparing milk-based coffee. Milk temperature has evolved from a minor technical detail into a decisive factor that determines the overall quality of the coffee.

Why Cafés Filter Crema From Americanos | Clean Taste vs Traditional Espresso

 This question is something I’ve noticed quite frequently over the past year while café hopping. Of course, it’s not a new topic for me—I’ve already touched on it multiple times in previous articles. Personally, I’ve encountered it so often that I’ve almost become “desensitized” to the idea of filtering crema from an Americano. But if we take a more rational step back, the reason many cafés now promote over-extraction–style Americanos is fairly clear: they’re chasing a cleaner, more stable, and smoother mouthfeel, while trying to avoid unpleasant flavors.

From my point of view, over-extraction–based Americanos and traditional “espresso + water” Americanos follow fundamentally different extraction and brewing logics. In that context, removing the crema can be a 1 + 1 > 2 kind of optimization. However, if it’s just a standard espresso shot that’s brewed normally, then filtered for crema, and only afterward diluted with water, I personally feel it would be better to leave the crema intact. After all, that crema is the soul of the espresso.

So why do so many cafés filter out the crema when serving an Americano? It’s undeniably a widespread and discussion-worthy phenomenon in today’s specialty coffee scene. By “crema,” I’m referring to the oily substances in coffee beans (along with some ultra-fine coffee particles). Strictly speaking, this isn’t true oil. Rather, it’s a stable, oil-like foam formed through emulsification under high pressure—what we commonly call crema.

Not long ago, I talked about how crema is often considered the soul of espresso, and I believe many people still hold that view. In traditional Italian coffee culture, a perfect espresso is expected to have a thick, fine, brown crema on top. It’s seen as a marker of freshness and successful extraction, contributing to a richer mouthfeel and longer-lasting aroma. In some evaluation systems, the color and thickness of the crema are even key scoring criteria. What we’re seeing now is, to some extent, a departure from that tradition—a redefinition of how we understand espresso’s role as a base in beverages like the Americano.

I think this shift also reflects how people’s flavor preferences have evolved. The industry has gradually moved away from the classic pursuit of “intense, bitter, and heavy-bodied” coffee toward a preference for “clean, sweet, and transparent” flavors. Under this new paradigm, crema can sometimes work against the desired profile. Crema contains a relatively high concentration of compounds such as quinic acids, which can introduce sharp, lingering bitterness and astringency.

This becomes even more apparent now that many espresso programs favor light or light-medium roasts, aiming to highlight fruity notes, floral aromas, and bright acidity even in espresso. In such cases, the bitterness and harshness associated with crema can easily overshadow the coffee’s elegant origin characteristics.

In China, drinking espresso straight is still relatively uncommon, but I’d still like to point out one thing: if you are going to drink espresso on its own, it’s important to stir the crema thoroughly into the liquid before drinking. Otherwise, the crema can actually detract from the overall mouthfeel. Also, the flavor of crema changes over time. Fresh crema tastes very different from crema that has been sitting for a few minutes—it oxidizes and breaks down, becoming less pleasant. In that sense, the problem isn’t always the crema itself, but sometimes the way we approach drinking it.

Another key consideration is consistency. The amount of crema varies from shot to shot, which means each Americano can look slightly different and deliver a subtly different initial taste. If there are roasting defects, crema can further amplify undesirable flavors such as burnt bitterness, smokiness, or rubbery notes. By filtering out the crema, cafés can make every cup look clear and uniform, while also reducing the amplification of flavor flaws in the finished Americano.

On top of that, cafés today are highly visual spaces. The appearance of a drink matters. When espresso is poured directly into water, the crema floats on the surface, and that foamy layer isn’t always visually appealing. Sometimes it breaks apart awkwardly or clings to the sides of the cup. To many consumers, that’s the very definition of “not photogenic.” It’s only natural, then, that cafés would try to avoid this and gradually adopt crema filtration as a standard practice.

Seen this way, filtering crema from an Americano is essentially a deliberate choice—a form of flavor selection and mouthfeel optimization. It also introduces a new layer of dialogue at the point of ordering. If you’re someone who loves crema, it’s worth asking whether the café filters it by default. And if you enjoy the richness and heavier body that crema brings, you may want to ask the barista not to filter it out.

In the end, there’s no right or wrong when it comes to flavor and texture—only personal preference. In that sense, the Americano has gained yet another dimension of choice. And perhaps, on a deeper level, this trend reflects a more nuanced understanding of quality within the industry, as well as a growing respect for the diversity of consumer tastes.

Can You Grind Spices in a Coffee Grinder? Why You Should Never Do It

 After talking with plenty of coffee enthusiasts, I’ve noticed that this seems to be one of the biggest curiosities people have about grinders: If it can grind coffee beans, can’t it grind other things too? And that’s usually when a few “mad experimenters” begin a series of questionable trials—only to fall into complete silence afterward…

Let me put it plainly: please don’t use your coffee grinder to grind anything other than coffee beans, especially if you actually care about it. Seriously. 😄

To be honest, no matter which stage of my coffee journey I’ve been in, I’ve never even considered this question. To me, a grinder is a tool with a very clear, single purpose. Trying to repurpose it for other kinds of grinding just doesn’t make much sense. Sure, in theory, anything softer than the burrs might get crushed—but from a practical and safety standpoint, it’s a very bad idea.

First, let’s be clear about one thing: the heart of any grinder is the burr set. Whether it’s flat burrs, conical burrs, or ghost burrs, these are precision-engineered components designed specifically to cut brittle coffee beans. When people try to turn a grinder into a kitchen appliance—grinding star anise, cinnamon, or even rice—they’re actually feeding it materials that are often harder than coffee beans. This dramatically accelerates burr wear. Once the burrs become dull, they can no longer grind coffee evenly, producing excessive fines that lead to uneven extraction. The result? Coffee that’s bitter and harsh. At that point, you might as well consider the grinder half-ruined.

Nuts, rice, and spices often contain oils or moisture, much like coffee beans. These substances cling to the grinder’s internal channels, burr surfaces, and tiny crevices, making them extremely difficult to clean completely. Residual oils can go rancid and seriously compromise the purity of future brews. This is exactly why we constantly emphasize the importance of regular burr cleaning.

Even more critical is the issue of flavor contamination, which is by far the most fatal problem. Coffee beans are rich in oils, and their flavor compounds are highly active and fragile. Once your grinder has processed strongly aromatic ingredients like star anise, Sichuan peppercorns, or sesame seeds, those smells can become almost permanently embedded in the machine. From that point on, every cup of coffee you grind may carry an unwanted hint of spice.

This is actually very easy to understand. I rarely drink extremely dark-roasted coffee, and one major reason is this: if my grinder ever processes beans roasted well into second crack—those shiny, oily, black “little coal balls”—the smoky smell can linger in the grinder for a very long time. It’s a grinder’s worst nightmare. That’s also why in more meticulous coffee shops, you’ll often see separate grinders for different roast levels, or even a strict “one bean, one grinder” setup. Many cafés would rather invest in multiple grinders than risk flavor crossover.

Some people place their hopes in burr cleaning to solve these issues. But whether you’re using grinder cleaning pellets or fully disassembling the machine, these methods are really just forms of maintenance—not a complete solution. With home grinders especially, the tools and techniques available are limited. Many people rely on nothing more than a brush or a small vacuum, which simply cannot remove 100% of the residual oils and flavor compounds. If you’ve ever ground something with moisture in it and failed to perform a professional-level deep clean, trapped moisture in hidden corners can even lead to mold growth—clearly unhygienic.

So in the end, let’s put curiosity aside. Whether your grinder cost a few hundred dollars or several thousand, cherish it while it’s with you. “One machine, one purpose” is the best attitude when it comes to specialty coffee equipment. For the flavor of your next great cup—and for the lifespan of your grinder—let it focus on doing the one thing it was designed to do: grinding coffee beans, and nothing else.

Why Flat White Is the Easiest Milk Coffee to Mess Up

 Many baristas somehow reach the same consensus: if you want to judge the quality of a coffee shop, just order a flat white and you’ll know. If the flat white is good, the rest of the drinks are usually up to standard. When asked why, these baristas reply: because it is the milk coffee that is the easiest to “mess up.”

The most controversial espresso-based coffee
The flat white is a coffee with no definitive origin or agreed-upon method. Regarding the true birthplace of the flat white, the debate between Australia and New Zealand remains unresolved, but regardless of who invented it, we only need to know that it is a milk coffee from the Southern Hemisphere.
As for its definition, the flat white likewise has no clear concept, so every coffee shop has its own “exclusive recipe,” but no matter how it changes, it usually sticks to three key points: less milk, thinner foam, and stronger coffee flavor. When making it, baristas reduce the milk and control the thinness of the microfoam to highlight the aroma of the coffee beans. Therefore, compared to a latte, a flat white is not only smaller but also has a stronger coffee taste and a thicker mouthfeel. It sounds more like an “advanced version of a latte.”

It’s hard to control the thickness of the foam
Like lattes and cappuccinos, the flat white requires smooth, silky foam, but with one difference—it also needs to be thin.
Anyone who has steamed milk knows that controlling the thickness of the foam depends on the aeration time (amount of air introduced). Cappuccinos have the thickest foam because they require at least a 1.5 cm dome, so the aeration time is the longest—about 4–5 seconds. Lattes aim for a balanced mouthfeel, so the thickness is controlled at 0.5–1 cm, with aeration time around 2–4 seconds.

But the foam for a flat white must be light and thin, so the aeration time must not be too long; otherwise, it easily becomes a latte, and the first sip will not deliver the rich crema. To ensure guests enjoy a flat white that is silky like cream yet not too watery, we at Qianjie keep the foam thickness uniform at 0.3 cm. Under these conditions, only 1–2 seconds of aeration is needed—after two quick “squeaks,” the steam wand should be submerged into the milk to create a whirlpool and properly texture the milk until it reaches 50–55°C.
Due to the small amount of aeration, the milk texturing process tends to sound sharper. When shaking the pitcher, the foam should appear glossy—that means the microfoam is qualified.

Because the foam is thin, it’s harder to pour latte art
Here at Qianjie, we have a saying: an editor who cannot pour latte art is not a good barista. Even if they cannot create intricate designs for every cup, the pattern must at least be upright and clear before serving. The flat white is the coffee with the highest latte art failure rate.
As mentioned earlier, the foam in a flat white is the thinnest. The purpose is to help us better appreciate the mouthfeel created when coffee and milk fuse together. But during preparation, thinner foam means less support on the surface. As the milk and coffee integrate, the milk liquid sinks more easily, and the foam floats around with the flow. This often leads to the latte art pattern becoming distorted.

For this reason, many baristas do not attempt complex designs on flat whites—most opt for simple patterns. Only competition-level or highly skilled baristas unleash their full abilities on this drink.

The even fusion of milk and coffee
A good dish requires quality ingredients and proper pairing. Similarly, an excellent flat white first requires good coffee beans and milk that complements them, followed by a high degree of integration between the two.
Because a flat white contains less milk to mask the flavor, the coffee becomes more pronounced, allowing us to immediately sense the bean quality and characteristics. A thoughtful coffee shop will also select milk based on the style of its espresso blend and adjust it through multiple trials to find the best ratio.

For example, when brewing a flat white using Qianjie’s specialty espresso blend, we extract only the front and middle portion of a double ristretto as the base (parameters: 20 g of coffee grounds to extract 30 g of espresso in 22–25 seconds), paired with 160 ml of Bright Dairy fresh milk.

When the espresso and steamed milk are ready, the next step is to integrate them evenly. At Qianjie, we first pour the hot milk gently into the coffee, then raise the pitcher to maintain a thin column of milk, using gravity to stir the crema in circular motions. Then we lower the pitcher and push out the white lines forcefully. With all steps completed in one smooth motion, a flat white is born.

A flat white made in this way has a smooth surface and clean pattern, indicating high fusion. The latte art remains clear until the last sip. The drinking temperature is moderate, and you can taste the roasted hazelnut, dark chocolate, and baked toast notes from Qianjie’s specialty blend. The rich crema, along with a slight sweetness from the milk, creates a full-bodied yet not overly bitter cup with layered complexity.