Why Flat White Is the Most Underrated Coffee You Should Be Drinking

The flat white has an interesting origin story — Australia and New Zealand still argue over who invented it. But at TNF Cafe, we do not care about the politics. We care about what ends up in your cup.

What Makes a Flat White Different?

A flat white uses a ristretto base — a shorter, more concentrated espresso pull — rather than a full espresso shot. This gives it a sweeter, bolder flavour with less bitterness. Then we add steamed micro-foam milk, creating a silky, velvety texture that is distinctly different from the airy foam of a cappuccino.

The ratio is everything. Too much milk and you lose the coffee intensity. Too little and the drink turns harsh. We pulled hundreds of test shots before nailing our house recipe.

Our Beans Make the Difference

We source our single-origin beans from the Pahang highlands, specifically from small farms in the Cameron Plateau region. Malaysian-grown coffee has a naturally lower acidity and a pleasant earthiness that pairs beautifully with the milk in a flat white.

Our beans are roasted locally in small batches every two weeks, so what goes into your cup is always fresh — never sitting in a warehouse for months.

How We Make It

Every flat white starts with a double ristretto — 18 grams of coffee, 25ml of extraction. Our baristas then steam fresh full-cream milk to exactly 65°C (not a degree more, not less) and pour it from close range to create a tight, velvety microfoam. The result is a coffee that is bold but not overpowering, smooth but not bland.

Come in and try one. We think it might become your new daily order.