A Flat White is a smooth, espresso‑based coffee made with silky microfoam and a stronger flavour than a latte.
It’s a small, balanced drink that blends rich espresso with finely textured milk, creating a velvety mouthfeel without excess foam.
Originating in Australia or New Zealand, (they both claim the creation), the Flat White has become a global favourite for coffee lovers who want strength, smoothness, and simplicity.
The New Kid On The Block: A Rebel Born For A Modern Rebellion
- The Era:
1980s. - The Vibe:
Moving away from the “big foam” of the 1970s Cappuccino and toward something sleeker and more “espresso-forward.” - The Story:
While Italy gave us the machines, the “Aussies” and “Kiwis” gave us the modern milk texture.
It was created for people who wanted the strength of an espresso but the “flat” (no foam) silkiness of milk.
The Dink That Is A Southern Hemisphere Symphony
If the Cappuccino is a drink of airy architecture and ancient tradition, the Flat White is its modern, streamlined cousin—a rebel born in the sun-drenched cafes of the Southern Hemisphere.
Emerging from the fierce 1980s coffee rivalry between Australia and New Zealand, the Flat White was a direct response to the “sea foam” style cappuccinos that dominated the era.
Customers began demanding something more honest: a drink where the milk didn’t hide the coffee, but amplified it.
The magic of the Flat White lies in the micro-foam.
Unlike the dry, stiff peaks of a traditional Cappuccino, the milk here is “stretched” into a silky, liquid velvet.
When poured over a Deep Espresso base, it doesn’t sit on top like a cap; it integrates, creating a high-pressure marriage of texture and taste.
It is a “flat” drink only in name—in reality, it is a sophisticated display of barista skill, requiring a precise temperature to ensure the milk remains sweet and the foam stays microscopic.
To hold a Flat White in an Antique Cream ceramic cup is to hold the pinnacle of the “Third Wave” coffee movement.
It represents a shift in the global palate—from the oversized, milk-heavy lattes of the past to a more concentrated, balanced experience.
It is the bridge between the industrial grit of 1901 Milan and the refined, craft-focused counters of today’s London and Sydney.
In the world of The Coffee Guide, it stands as a testament to the fact that even a century-old ritual can be perfected for the modern age.
How a Flat White Is Made
The Espresso
A Flat White typically uses a double shot of espresso, pulled over 25–30 seconds using freshly ground beans.
This creates a rich base with a good layer of crema.
The Milk
Milk is steamed to around 60–65°C, creating fine microfoam with a glossy, silky texture.
There should be no thick foam cap—just a smooth, integrated layer.
The Pour
The milk is poured in a controlled stream, blending with the espresso and finishing with a thin layer of microfoam on top.
This is where you’ll often see simple latte art.
Flat White vs Latte
A latte is larger, milkier, and creamier, while a Flat White is smaller, stronger, and silkier.
Flat White vs Cappuccino
A cappuccino has more foam and a drier, airy texture.
A Flat White is smoother, less foamy, and more integrated in texture.
How to Make a Flat White at Home
What You Need
- Espresso machine or moka pot
- Fresh coffee beans
- Milk (whole or oat works best)
- Milk jug
Steps
- Pull a double shot of espresso.
- Steam, stretch and swirl the milk to 60–65°C, creating microfoam. See how to create superb micro foam →
- Pour slowly, blending milk and espresso, finishing with a thin layer of foam.
Is a Flat White Stronger Than a Latte?
Yes. Because it uses the same amount of espresso but less milk, a Flat White tastes stronger and more concentrated than a latte.
Best Milk for a Flat White
Whole milk gives the best texture and sweetness, while oat milk is the best plant-based option for creating smooth microfoam.
Final Thoughts
The Flat White is the perfect balance of strength and smoothness—ideal if you want a richer coffee without the heaviness of a latte or the foaminess of a cappuccino.
