What is a flat white? How it differs from a latte and cappuccino
A flat white is a specialty espresso beverage with velvety microfoam milk — it is smaller than a latte and defined by its silky texture.
Defining the flat white
A flat white coffee is an espresso-based drink made with a double shot of espresso and velvety, microfoamed milk. Unlike larger milk-based drinks, it focuses on a high ratio of coffee to milk to ensure the espresso remains the primary flavor.
The components of a flat white
The foundation of this drink is a double shot of espresso. Traditional recipes use a five-to-six-ounce ceramic cup, which is significantly smaller than the average latte mug.
The milk is steamed to create microfoam, which consists of tiny, uniform bubbles rather than the thick, airy foam found on a cappuccino. This milk is poured carefully over the espresso to create a smooth, consistent texture throughout the entire beverage. The drink earned its descriptive name because the layer of foam is flat rather than mounded.
Comparing the flat white to other classics
Understanding how this drink sits within the café menu requires looking at the specific milk and coffee ratios used in lattes and cappuccinos.
Flat white vs latte: the key differences
The primary flat white vs latte difference is the volume of milk. While both drinks use espresso and steamed milk, a latte is served in an eight-to-16-ounce cup, making it much more milk-forward and diluted.
While there are some people that interpret the “flat” in flat white to mean no foam at all, per Barista Hustle’s Matt Perger “99.99% of baristas in Australia steam milk for a flat white the same way they would for a latte.”
Flat white vs cappuccino: what changes
In many specialty cafes, a flat white and a cappuccino are pretty similarly sized: around 6 ounces. A traditional cappuccino is considerably foamier than a flat white, some even having a separate layer of thick foam scooped on top. In more modern cafes, the cappuccino’s foam will be integrated into the milk, just slightly thicker than in a flat white.
The importance of milk texture
The defining characteristic of a flat white is the microfoam technique. Microfoam is created by adding air to the milk and then spinning it to incorporate the bubbles into a liquid that looks like wet paint.
This specific texture allows the milk to cut through the intensity of the espresso without masking its flavor. If the milk is too bubbly, it becomes a cappuccino; if there is too much of it, it becomes a latte. The flat white exists in the middle ground.
How to make a flat white at home
To make a flat white at home, you need an espresso machine and a steam wand capable of creating fine texture.
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Pull a double shot of espresso into a five-or-six-ounce cup.
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Steam four ounces of whole milk, first keeping the wand tip at the surface to create small bubbles, then burying the tip into the milk and spinning it until it’s warm.
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Tap and swirl the milk pitcher to knock out any bubbles.
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Pour the milk over the espresso, starting high to let the milk sink, then lowering the pitcher to finish with some latte art on the surface.
For the best results, use fresh beans from the best roasters. You can browse espresso beans and blends on Trade to find a roast that stands up well to milk.
Frequently asked questions
What is the difference between a flat white and a latte?
A flat white is smaller and stronger than a latte. Though they use similarly-steamed milk, a flat white uses a higher ratio of espresso to milk for a stronger coffee flavor.
Is a flat white stronger than a cappuccino?
A flat white generally isn’t stronger than a cappuccino. In many cases they use the same amount of espresso and a similar amount of milk. A more foamy, traditional cappuccino will have stronger coffee flavor than a thinner flat white because it features less milk and more air, which doesn’t interfere with the coffee flavor.
Where did the flat white come from?
The flat white originated in Australia and New Zealand during the 1980s. Both countries claim to be the birthplace of the drink, but regardless of where exactly it was first made, it was created as an alternative to the foamy cappuccinos that dominated coffee culture. It has since become a staple of the global specialty coffee movement.
What milk is best for a flat white?
Whole milk is the standard choice because its fat and protein content create the best microfoam texture. If you prefer plant-based options, oat milk is a good alternative because it steams most similarly to dairy and maintains its creamy structure.
Mastering the flat white at home
A flat white is defined more by technique than a rigid recipe — the microfoam is the point. The drink offers a velvety texture and a strong coffee profile that highlights the quality of the beans used. The espresso underneath matters as much as the pour. Trade's espresso collection is chosen by in-house coffee pros to ensure you start with a good foundation. Take the taste quiz to find the right espresso for your home setup.
