What Is a Flat White?
Estimated read time: 4 minutes
A flat white is a small milk coffee made with a double espresso and thin, silky microfoam. It is usually stronger than a latte, smoother than a straight espresso, and less foamy than a cappuccino.
If you have ever ordered one and thought "is this just a small latte?", you are not alone. The difference is mostly in ratio, milk texture, and cup size, not fancy extras.
Flat White at a Glance
- Espresso: Double shot (typically around 36g out)
- Milk: Around 100-130ml steamed milk
- Foam: Very thin microfoam, not stiff foam
- Cup size: Usually 150-180ml
- Taste: More coffee-forward than a latte
The espresso base matters. If you want a quick refresher on shot style and strength, this guide on what espresso is gives the core breakdown.
A flat white is smaller than a latte, with less foam and a stronger espresso profile.
Where Did the Flat White Come From?
There is still a friendly debate between Australia and New Zealand over who served the first one. What matters in the cup is that it was designed to keep espresso flavour clear, while softening texture with fine microfoam.
Flat White vs Latte vs Cappuccino
These drinks share espresso and milk, but they are not the same drink. If you compare by texture and size, the flat white sits between an espresso drink and a milk-heavy latte.
| Drink | Espresso | Milk Style | Foam | Typical Size |
|---|---|---|---|---|
| Flat White | Double | Steamed (silky) | Very thin | 150-180 ml |
| Latte | Single or Double | Steamed | Light cap | 237-355 ml |
| Cappuccino | Single or Double | Steamed | Thicker foam | 177-237 ml |
For a deeper milk-texture comparison, this wet vs dry cappuccino guide is useful. If you are comparing espresso-led drinks more broadly, read espresso vs Americano.
Flat white has less foam and a denser coffee-to-milk balance than cappuccino.
How to Make a Flat White at Home
- Grind fresh coffee for espresso (start around 18-20g in).
- Pull a balanced double shot (around 36g out).
- Steam milk to silky microfoam, not dry bubbles.
- Pour steadily so milk integrates with the espresso.
- Adjust one variable at a time: grind, dose, or yield.
Dial-in starts at the grinder. If your shot is sour or bitter before milk, use this guide on how to grind coffee beans. If you use oat or other alternatives, this breakdown of alternative milks in specialty coffee helps with texture.
Brewing Tip
Steam milk to around 60-65C. Hotter milk flattens sweetness and makes texture thinner. For a classic flat white balance, aim for roughly 100ml milk to 36g espresso.
A controlled, slow pour keeps texture integrated and avoids a foamy top layer.
Common Flat White Mistakes
- Too much milk: Drink tastes like a latte. Reduce total milk volume.
- Bubbly foam: Texture feels airy, not silky. Steam with less aeration.
- Weak coffee base: Increase extraction quality before adding milk.
- Overheated milk: Sweetness drops and flavour gets dull.
Best Beans for a Flat White
Choose coffees with chocolate, caramel, nut, or red-fruit notes so flavour still cuts through milk. For a stronger espresso profile, try Brazilian Eagle. For a smoother all-rounder, use Fronteira Blend.
Shop espresso-friendly coffees
More From the Blog
Frequently Asked Questions
Is a flat white stronger than a latte?
Usually yes. It is smaller, has less milk, and keeps espresso flavour more concentrated.
Can I make a flat white without an espresso machine?
You can get close with a moka pot and a milk frother, but true flat white texture is easiest with proper espresso and controlled steam.
What milk is best for a flat white?
Whole milk is the most forgiving for microfoam, but barista-grade oat milk can also work well if you steam at a slightly lower temperature.