Flat White

A flat white is 150 to 160 ml. Not more. Two shots of ristretto — 15 to 20 ml each — topped with steamed milk and a thin layer of microfoam.

That’s it. No thick foam cap, no extra volume. The name says it all: flat, white.

What makes it different from a latte?

A latte is 240 to 300 ml — more milk, more volume, a softer coffee flavor. A flat white uses ristretto instead of a regular espresso and has a higher coffee-to-milk ratio. The result is more intense and shorter.

Drink	Volume	Base	Foam
Flat white	150–160 ml	Double ristretto	Microfoam, minimal
Latte	240–300 ml	Double espresso	Light layer of foam
Cappuccino	150–180 ml	Single espresso	Thick layer of foam

Microfoam, not foam

The difference is in the milk. Steaming milk for a flat white stops at silky, glossy microfoam that you pour, not spoon. That’s what gives the drink its smooth texture.

The origin debate

Both Australians and New Zealanders claim to have invented it. No one wins. Starbucks brought the flat white to Europe in 2015 and made it mainstream — but the drink had already existed in both countries for decades.

Flat white vs. cortado

A cortado has an equal ratio of espresso and milk, with no foam layer. A flat white has more milk volume and uses ristretto as its base. Smaller than a latte, fuller than a cortado.

Frequently Asked Questions

Why does my flat white taste bitter, even though I enjoy the same espresso on its own?

A flat white uses ristretto as its base, not a standard espresso. Ristretto is pulled shorter and has a different flavor balance. If you don’t adjust your grind size and shot time, the coffee can turn overly bitter once mixed with milk. Grind coarser and you extract less. Try tasting your ristretto on its own before adding milk.

What’s the difference between the microfoam for a flat white and for a cappuccino?

For a flat white, you steam the milk to a silky, glossy texture — almost no visible bubbles. You pour it, you don’t spoon it. For a cappuccino, you deliberately add more air for a thicker foam layer. The difference comes down to how much air you introduce while steaming. Less air, higher held temperature: that’s what gives a flat white its microfoam.

Can I make a flat white with plant-based milk?

Yes, but not every plant-based milk behaves the same way. Oat milk and soy milk are the most stable when steamed and give a comparable texture. Almond milk foams less well and can split at higher temperatures. Look for a barista-blend version — those are formulated for steaming. The coffee-to-milk ratio stays the same; only the flavor balance shifts.