If you’ve ever looked at a coffee shop menu and wondered, ‘what is in a flat white coffee,’ you’re not alone. This popular drink has a simple elegance that can sometimes be confusing.
It’s a staple in cafes worldwide, but its exact composition isn’t always clear. Is it just a small latte? A strong cappuccino? The answer lies in its specific balance of espresso and milk.
We’ll break down everything that goes into a flat white, from the coffee beans to the final pour. You’ll learn what makes it unique and how you can identify or even make a great one.
What Is In A Flat White Coffee
At its core, a flat white is an espresso-based drink. It combines one or two shots of espresso with steamed milk. The key is the texture of that milk and the resulting drink’s strength.
Unlike a latte, which has more milk and a thin layer of foam, a flat white has less milk overall. It uses microfoam—steamed milk with tiny, velvety bubbles—integrated throughout. This creates a “flat” surface and a richer, more intense coffee flavor compared to milkier drinks.
The Essential Ingredients of a Flat White
You only need two primary components for a flat white. But the quality and preparation of each is what defines the drink.
- Espresso: This is the foundation. A flat white typically uses a double ristretto shot or a standard double shot. A ristretto is a “shorter” shot made with less water, resulting in a sweeter, more concentrated coffee. This strong base is needed to hold its own against the milk.
- Milk: Whole milk is traditionally used for its fat content, which creates the creamiest, smoothest microfoam. However, any milk can be used. The critical part is the steaming technique to achieve that silky, liquid microfoam, not stiff, dry foam.
The Role of Microfoam
Microfoam is what truly sets a flat white apart. It’s not foam sitting on top like a cappuccino. Instead, it’s steamed milk that has been aerated just enough to introduce tiny bubbles.
These bubbles are so small they are barely visible. They make the milk texture uniform and velvety. When poured correctly, this microfoam mixes completely with the espresso. It creates a single, homogenous liquid with a glossy finish and a smooth mouthfeel.
Flat White vs. Similar Coffee Drinks
It’s easy to mix up a flat white with other cafe staples. Here’s how it compares.
- Flat White vs. Latte: A latte has more steamed milk and a separate, thin layer of foam on top. It’s served in a larger cup, diluting the coffee taste more. A flat white has a higher coffee-to-milk ratio and integrated microfoam, making it stronger.
- Flat White vs. Cappuccino: A cappuccino has equal parts espresso, steamed milk, and a thick, dry foam dome on top. The foam is distinct and not mixed in. A flat white’s microfoam is wetter and part of the drink’s body.
- Flat White vs. Cortado: A cortado is espresso “cut” with an equal amount of warm milk (not textured foam). It’s even smaller and stronger than a flat white, with little to no foam.
A Step-by-Step Guide to Making a Flat White
You can make a cafe-quality flat white at home with some practice. Here’s how.
- Grind and Pull Your Espresso: Grind 18-20 grams of fresh coffee beans finely. Tamp it evenly in your portafilter. Pull a double shot of espresso (about 2 ounces or 60ml) directly into a small, pre-warmed cup. A 5-6 ounce cup is ideal.
- Steam Your Milk: Fill a small pitcher about one-third full with cold milk. Submerge the steam wand tip just below the milk’s surface. Turn on the steam to create a gentle whirlpool. Introduce air for 1-2 seconds until the milk is slightly warm, then sink the wand deeper to heat the milk to around 140-150°F (60-65°C). The goal is silky milk with no large bubbles.
- Integrate and Pour: Give the pitcher a few firm taps on the counter to pop any big bubbles. Swirl the milk to integrate the foam. Pour the milk steadily into the center of the espresso from a low height. As the cup fills, bring the pitcher closer to the surface. For the final part of the pour, you can raise the pitcher slightly to lay a small dot or simple design on top with the thicker microfoam.
Choosing the Right Coffee Beans
Since espresso is the star, bean choice matters. A medium or medium-dark roast is often preferred. These roasts balance acidity, sweetness, and body well.
They provide the chocolatey, nutty, or caramel notes that pair beautifully with milk. Single-origin beans can work, but many baristas prefer a blend. Blends are crafted for espresso, offering consistency and a flavor profile that stands up to steaming.
Common Mistakes and How to Avoid Them
Even experienced home baristas can make errors. Watch out for these.
- Over-aerating the Milk: Adding too much air creates stiff, dry foam like a cappuccino. You want a quiet, paper-tearing sound for just a second or two, not a loud slurp.
- Using the Wrong Cup Size: A large cup forces you to use too much milk, turning your flat white into a latte. Stick to a 5-6 ounce cup.
- Poor Espresso Quality: Weak, under-extracted, or stale espresso will get lost in the milk. Ensure your grind, dose, and machine are producing a rich, flavorful shot.
- Letting the Milk Sit: Microfoam begins to separate quickly. Pour immediately after steaming for the best integration with the espresso.
The History and Origins of the Drink
The flat white’s history is a subject of friendly debate. Both Australia and New Zealand claim to have invented it in the 1980s.
It emerged as a reaction to the overly foamy cappuccinos of the time. Customers wanted a coffee with a stronger espresso taste and a smoother, less frothy texture. The drink spread to the UK and then globally, boosted by international coffee chains adding it to their menus.
Nutritional Information
A flat white’s nutrition depends largely on the milk used. A standard flat white made with whole milk contains roughly:
- Calories: 120-150
- Fat: 6-8g
- Protein: 6-8g
- Carbohydrates: 10-12g (mostly from lactose in milk)
Using skim milk reduces calories and fat significantly. Alternative milks like oat or almond will change the nutritional profile, often adding sugars. Remember, the espresso itself contributes minimal calories unless sugar is added.
Customizing Your Flat White
The classic recipe is perfect, but you can customize it.
- Milk Alternatives: Oat milk is a popular choice because it steams well and has a naturally sweet, creamy flavor. Almond, soy, and coconut milks can be used but may require practice to texture properly.
- Flavor Shots: A dash of vanilla, caramel, or hazelnut syrup is a common request. Add syrup to the cup before pulling the espresso shot so it mixes thoroughly.
- Extra Shot: For an even stronger drink, ask for or add a triple shot of espresso. This is sometimes called a “strong flat white.”
- Dusting of Cocoa or Cinnamon: A light sprinkle on top can add a nice aroma and slight flavor variation without changing the drink’s core identity.
How to Order a Flat White Confidently
Ordering coffee shouldn’t be stressful. Use these tips.
- Know your size. Flat whites are traditionally served in smaller sizes (5-6oz for a small, 8oz for a large). If a cafe offers a 12oz or larger, it will likely be milkier.
- You can specify your milk preference. Say, “Can I have a small flat white with oat milk, please?”
- If you like it stronger, you can ask, “Can you make that with a double shot?” Most already do, but it doesn’t hurt to confirm.
- If you get a drink with a big layer of dry foam, it’s okay to politely say it’s more like a cappuccino than a flat white. A good cafe will want to make it right.
FAQ Section
What’s the difference between a flat white and a latte?
The main differences are the ratio and texture. A flat white has less milk and uses velvety microfoam mixed throughout, giving a stronger coffee taste. A latte has more milk and a separate layer of light foam on top.
How many shots of coffee are in a flat white?
A standard flat white usually contains two shots of espresso. Some cafes might use a double ristretto shot, which is even more concentrated.
Is a flat white stronger than a cappuccino?
Yes, in terms of coffee flavor. They often have the same amount of espresso, but a flat white has less total milk volume. The milk in a cappuccino is divided into steamed milk and foam, which can make the espresso taste more diluted.
What kind of milk is best for a flat white?
Whole milk creates the creamiest, most traditional microfoam. For a dairy-free option, baristas often recommend oat milk because it textures and tastes similar to dairy milk.
Can I make a flat white without an espresso machine?
It’s challenging to get the true texture. You can make strong coffee with a Moka pot and froth milk with a French press or handheld frother, but replicating real microfoam and espresso is difficult without a machine’s steam wand and pressure.
Why is it called a ‘flat’ white?
The name refers to its appearance. Unlike a cappuccino with a domed foam top, a well-made flat white has a flat, smooth surface because the microfoam is integrated into the drink, not piled on top.
Is a flat white an Australian or New Zealand drink?
Both countries claim its origin from the 1980s. The debate is ongoing, and it’s considered an iconic drink in both nations coffee cultures.
Enjoying Your Flat White
A perfect flat white is a balance of skill and quality ingredients. It’s a drink that respects the espresso while showcasing the sweet, creamy potential of textured milk.
Now that you know exactly what is in a flat white coffee, you can appreciate the craft behind it. Whether you’re ordering at a cafe or practicing your pour at home, you’ll understand the elements that make this simple drink so special. The next time you take a sip, you’ll notice the smooth integration, the strong coffee presence, and the velvety finish that defines a true flat white.