Flat white coffee is a small espresso-and-milk drink with a smooth, silky texture. It balances a bold espresso base with a thin layer of microfoam, so you taste the coffee first and the milk second. Think creamy, not frothy. It’s usually served in a 5–6 oz cup, which keeps the flavor focused and the mouthfeel velvety.
The flat white is often linked to Australia and New Zealand, and both claim it. The name likely comes from its “flat,” glossy layer of foam on top. No big foam dome like a cappuccino. That thin, fine foam blends into the espresso, giving a rich body without hiding the shot.
In this guide, we’ll cover what a flat white is, how it got its name, and what it should taste like. You’ll also get a clear, step-by-step method to make one at home, plus tips to nail the milk texture. Finally, we’ll compare a flat white with other café favorites, so you can order or brew exactly what you want.
What is flat white coffee?
A flat white coffee is an espresso drink with steamed milk and very fine microfoam. It is small, usually 5–6 oz (150–180 ml). Most cafés use a double shot, often pulled as a double ristretto for a sweeter, syrupy base. The milk is steamed to a silky texture and poured to create a thin, flat layer of foam on top—about 0.5–1 cm.
Flavour
A flat white tastes espresso-forward. You get clear coffee notes first, then a creamy finish. The microfoam is dense and smooth, so it feels velvety rather than airy. Because the cup is small, the milk does not wash out the shot. You can taste origin flavors—chocolate, caramel, fruit—if the espresso is well made.
Milk temperature matters. Aim for warm, not scorching—around 55–60°C (130–140°F). Hotter milk can taste flat or overly sweet. Whole milk gives the richest body, but good results are possible with oat or lactose-free milk if you steam to fine microfoam.
Origin
The flat white is tied to Australia and New Zealand. Both claim it from the 1980s café scene. In Sydney, menus listed “white coffee—flat” to mean milk coffee without a foamy cap. In Wellington, baristas say the drink grew from failed cappuccino foam during a shift, served “flat” but tasty.
What is clear is the style: smaller than a latte, smoother than a cappuccino, and centered on microfoam. The drink spread through Aussie and Kiwi cafés, then to the UK and beyond. By the 2000s, specialty coffee shops made it a standard. Large chains put flat white coffee on menus worldwide soon after.
How it gets its name
The name is literal. “White” is café shorthand for coffee with milk. “Flat” points to the top: a thin, flat-looking layer of microfoam, not a tall dome of dry foam. That flat, glossy surface comes from well-textured milk that blends into the crema instead of sitting on top like meringue.
Step-by-step on making flat white at home
Ingredients
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Double shot espresso (about 36–40 ml)
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100–120 ml whole milk (oat milk works too)
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Optional: a pinch of sugar, to taste
Tools
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Espresso machine with a steam wand
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Milk pitcher (12 oz is ideal)
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5–6 oz ceramic cup
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Scale and thermometer (optional but helpful)
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Clean towel for the steam wand
How to make it
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Pull the espresso: Dose and tamp as usual, then pull a double shot into your cup. A slightly shorter extraction (ristretto-style) gives a sweeter, syrupy base for flat white coffee.
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Steam the milk:
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Fill the pitcher with 100–120 ml milk. Purge the steam wand.
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Place the tip just below the surface. Stretch for 2–3 seconds to add a little air.
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Lower the tip and angle the pitcher to create a gentle whirlpool. Heat until the pitcher is warm to the touch or 55–60°C.
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Polish the milk:
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Turn off the steam, wipe and purge the wand.
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Tap the pitcher to pop tiny bubbles, then swirl until the milk looks glossy and smooth.
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Pour the flat white
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Start a little higher to mix milk with the espresso.
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Lower the pitcher and pour steadily into the center.
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Aim for a thin, flat layer of microfoam on top—no mound. The surface should look shiny and even.
Tips
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Use fresh coffee beans and a fine espresso grind.
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Start with cold milk; it textures better.
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Aim for milk at 55–60°C (130–140°F). Hotter can taste dull.
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Keep the foam thin and silky. No big bubbles, no foam cap.
No espresso machine?
Brew the strongest coffee you can (moka pot or AeroPress). Heat milk gently and use a French press to foam it with short, controlled plunges. It won’t be perfect, but it gets close for a home flat white.
Flat white vs. other types of coffee
Flat white vs. latte
A latte is bigger and milkier. It is often 8–12 oz and comes with more steamed milk and a thicker cap of microfoam. The taste is softer and more milky. A flat white coffee is smaller, about 5–6 oz, with a thinner, silkier foam. It tastes more espresso-forward, with a heavier, creamier body in the cup.
Flat white vs. cappuccino
A cappuccino leans on foam. Classic cappuccinos split the drink into thirds: espresso, milk, and dry, airy foam. You often see a tall dome on top, sometimes with cocoa powder. A flat white is the opposite in texture. It uses fine microfoam that lies flat and blends into the shot. The result is denser and smoother, with less froth and more coffee flavor.
Flat white vs. cortado
A cortado is equal parts espresso and steamed milk, served in a small glass. It has little to no foam. The espresso shines through with a clean, direct taste. A flat white adds microfoam, which changes the feel. It is creamier and slightly sweeter on the palate. If you want espresso clarity with minimal texture, pick a cortado. If you want a silky body, choose the flat white.
Flat white vs. macchiato
A traditional macchiato is an espresso “stained” with a spoon of foam or a small splash of milk. It is tiny, strong, and intense. A flat white coffee is a milk drink first, built on a double espresso and finished with microfoam. The macchiato keeps the edge of the shot; the flat white softens it while keeping the flavor focused.
Wrapping up
Flat white coffee is simple on paper and rewarding in the cup. It is a small drink with a double espresso base and a thin layer of silky microfoam. The taste leans coffee-first, with a creamy finish that stays smooth, not foamy. Born in Australia and New Zealand, it sits neatly between a latte and a cortado, with more texture than the latter and more focus than the former.
If you make it at home, keep the steps easy. Pull a sweet, balanced shot. Steam milk to a glossy, warm finish. Pour for a flat, even surface. Small tweaks—bean choice, milk type, and temperature—shape the flavor more than fancy gear.
Whether you order it at a café or brew it yourself, flat white coffee is a reliable way to enjoy espresso’s character without losing comfort. Try a few versions, note what you like, and make that your house style.
FAQs
Is a flat white stronger than regular coffee?
In flavor, yes. A flat white is a small cup with a double shot, so the coffee tastes bold and focused. In caffeine, it depends. A double espresso usually lands around 120–160 mg. An 8 oz drip can be similar, while a 12–16 oz drip often has more overall caffeine. If you want strong taste in a short drink, flat white coffee delivers. If you want a longer sip with steady buzz, drip coffee wins.
Can I make an iced flat white at home?
Yes. Pull a double espresso or double ristretto over a few ice cubes. In a separate jar, shake cold milk for 15–20 seconds to make light cold foam, or use a handheld frother. Pour the milk over the espresso and ice, keeping the ratio tight—about 1 part espresso to 2–3 parts milk. You’ll get a chilled, silky drink with a thin, “flat” layer of foam on top.
Which non-dairy milk works best for a flat white?
Barista-style oat milk is the most forgiving. It steams to fine microfoam and keeps a creamy body without splitting. Soy can work but may curdle with very acidic espresso; keep temperatures modest and pour promptly. Almond is thinner and shows bigger bubbles, so it won’t feel as velvety. If you avoid dairy but want that rich texture, choose a barista oat blend and aim for 55–60°C for hot drinks, or use cold foam for iced.
