What Is a Flat White Coffee and How Is It Made?
A flat white is an espresso-based drink that is made with espresso, steamed milk, and a thin layer of microfoam on top. It’s similar to other espresso-based drinks, but a flat white is distinctive for having less milk and less foam, allowing the espresso flavor to remain prominent.
Keep reading to learn more about the origins of the flat white, its components, how it compares to other drinks, and how to make one at home.
What Is a Flat White and Its Origin
Now that you know a flat white is an espresso-based drink with steamed milk and a thin layer of microfoam, you may be wondering where it comes from.
Flat whites became popular in Australia and New Zealand in the 1980s, but the exact origins are disputed. Both countries claim the drink was created in one of their cities in the mid-to-late 80s, but there is no clear originator.
Espresso culture was well established in the region, and the flat white was developed as a way to serve espresso with steamed milk without the thick foam associated with cappuccinos. The word “flat” refers to the flatter layer of milk foam compared to a cappuccino.
Today, the flat white is known for its strong espresso flavor and velvety steamed milk without the thick foam.
What Is in Flat White Coffee and Why Microfoam Matters
There are three main components in a flat white:
- Espresso
- Steamed milk
- Microfoam
The ingredients are simple, so the texture of the milk is what matters. To get the distinctive microfoam right, milk has to be steamed precisely so that very small air bubbles are incorporated throughout. The result is a glossy, velvety texture rather than stiff foam.
The steamed milk in the drink and the microfoam on top should feel integrated instead of the foam sitting separately on top.
The perfect microfoam gives the drink a smooth, silky mouthfeel and creaminess without overwhelming the espresso flavor. To achieve this, whole milk is the best option because of the fat content.
Flat White vs Latte vs Cappuccino
People are often confused by what makes flat whites, lattes, and cappuccinos different since they are all made with espresso and steamed milk. They have the same base components, but they differ in texture, flavor, foam, and size.
| Flat White | Latte | Cappuccino | |
| Ingredients | Espresso and steamed milk | Espresso and steamed milk | Espresso and steamed milk |
| Milk Texture | Silky, velvety | Smooth, creamy | Light, airy |
| Foam | Thin layer of microfoam | Thin layer of foam | Thick layer of foam |
| Coffee Flavor | More espresso-forward | Milder and milkier | Strong coffee flavor with an airy texture |
| Typical Size | About 5-6 oz. | About 8-12 oz. | About 5-6 oz. |
| Mouthfeel | Smooth and velvety | Creamy and milky | Light and foamy |
Exact sizes and recipes can differ by country or even by café, so there can be other subtleties based on this.
How to Make a Flat White at Home: Flat White Recipe
A flat white is simple to make at home once you get the milk texture right. Follow this flat white recipe to make your own:
Ingredients
- 2 shots of espresso
- 4-5 oz cold milk of choice
Steps
- Pull 2 shots of espresso into a 5-6 oz cup.
- Steam the milk by placing the steam wand just below the surface of the milk, introducing a small amount of air.
- Lower the steam wand slightly and angle the pitcher so the milk circulates, creating a whirlpool that will contribute to a smooth, even texture.
- Aim to heat the milk to 140–150°F, stopping before the milk is too hot or begins to scorch.
- Gently tap the milk pitcher to remove large air bubbles, then swirl until the milk looks smooth and glossy.
- Slowly pour the steamed milk into the espresso, finishing with a thin layer of microfoam.
The goal is to make a smooth, espresso-forward drink with a thin layer of velvety microfoam. It can take some practice to get the milk just right, but it’s worth the effort.
Flat White Milk to Espresso Ratio
A flat white typically uses a higher proportion of espresso to milk compared to a latte to achieve a stronger coffee flavor. A good starting point is 2 shots of espresso with 4-5 oz of milk to make a 5-6 oz drink.
There is no exact milk-to-espresso ratio you have to stick to for a flat white, and recipes can vary between cafés. The recipe you use comes down to flavor preference. What does matter is the espresso-forward taste while also maintaining the smooth, velvety texture of the steamed milk.
Using too much milk can dilute the flavor of the coffee and result in a drink more similar to a latte than a flat white.
Common Flat White Mistakes and Fixes
Mastering the flat white can take practice, but it’s not impossible. Use these tips to troubleshoot common mistakes:
- Too much foam: Too much air is being introduced while steaming. Add less air at the beginning and focus on creating the whirlpool.
- Large air bubbles: Uneven milk texture. Keep the steam wand properly positioned and swirl the pitcher after steaming.
- Thin or watery milk: More microfoam is needed. Introduce more air before swirling and incorporating it into your milk.
- Light coffee flavor: Use less milk.
- Milk tastes cooked: Heat the milk for less time or at a lower temperature.
