What is a flat white? Recipe, preparation & everything you need to know

A double espresso, 120 grams of creamy frothed milk, a 160 ml cup – and you've got a flat white. Sounds simple. It's not. What distinguishes this drink is precisely the ratio: more espresso, less milk than a cappuccino, and a milk foam that doesn't tower above the cup but integrates into the drink. We explain what makes a true flat white, how it came about, what the difference is from a cappuccino, and how to make it at home.

What makes a flat white a flat white?

The name says a lot. "Flat" means flat. The milk foam closes flush with the rim of the cup, it doesn't dome up like a classic cappuccino. "White" stands for the milk that lightens the espresso. What sounds like a simple stylistic concept is actually a philosophy: the flat white should leave room for the espresso. The milk complements it; it doesn't cover it up.

In our cafés, we interpret the flat white like this: a double espresso shot, 120 g of organic milk (regional, 3.5% fat), a 160 ml cup. The cup size is no accident: it's chosen so that the flat white reaches exactly to the rim. No room for foam mountains. By comparison: for cappuccino in the same cup, we use just a single espresso shot and about 140 g of milk. The espresso recedes much more into the background here. With the flat white, it's the opposite: the espresso asserts itself.

You can taste the difference. The fine aromas of the bean – fruitiness, acidity, sweetness – are much more present than in a cappuccino. Anyone who likes good espresso will love the flat white. Anyone who hates espresso should order a latte macchiato instead.

Where did the flat white come from?

The honest answer: nobody knows for sure, and anyone who claims they do is lying a bit. Australia and New Zealand have been arguing over the invention for decades, and both countries have good arguments.

What's clear: the flat white emerged in the 1980s within the espresso culture that developed in the major cities of Australia and New Zealand. Many Europeans – especially Brits and Italians – had emigrated to Oceania after World War II and brought their coffee habits with them. In cities like Sydney and Melbourne, cafés with genuine espresso machines and trained baristas emerged in the 1980s, long before that became standard in Germany.

The most commonly told story: A barista serves a guest who ordered a cappuccino a poorly frothed coffee – the foam was too flat, the milk hadn't built up enough. Instead of apologizing, he says: "Sorry, it's a flat white." Whether this happened in Sydney or Wellington, in 1985 or 1989, whether the barista's name was Derek Townsend or someone else entirely – it depends on who you ask how the story changes.

What happened next is clearer: the flat white migrated from Oceania to Britain, then to Europe. In the 2000s it appeared in more and more cafés, and by the time Starbucks added it to their menu worldwide in 2015, even the last skeptics were convinced. Today it's a permanent fixture on any serious coffee menu.

Flat white, cappuccino, latte – what's the difference?

These three drinks confuse many people because at first glance they look similar. All three consist of espresso and milk. But the ratios and foam consistency differ significantly – and you can taste it.

* Our interpretations from café practice. Variations depending on café and interpretation are normal.

Flat white vs. cappuccino

This is the comparison most people are interested in. In our cafés, we use the same 160 ml cup for both. The difference: with cappuccino it's a single espresso shot, with flat white it's a double. That means: in cappuccino, the espresso is rather in the background. In the flat white, it defines the drink. If you want a milder, milkier cup, choose cappuccino. If you want to taste the coffee, choose flat white.

Another difference: cappuccino traditionally has a firmer foam cap. With flat white, we froth less and create a microfoam that's so fine and creamy that it blends seamlessly with the milk and doesn't form a noticeable foam layer.

Flat white vs. latte macchiato

Here the difference is more drastic. The latte macchiato is a large drink – 200 to 400 ml, lots of milk, a single espresso. The coffee flavor is subtle to barely noticeable. The flat white is smaller, more concentrated, more intense. If you want a strong coffee flavor in the morning, you're better off with a flat white.

The flat white recipe – step by step

The espresso base: double espresso or ristretto?

A question that sparks discussion in the coffee community: some baristas – especially in Australia and Britain – swear by ristretto as the base. A double ristretto is ground with the same amount of coffee as a normal espresso but extracted with less water: approximately 15–20 ml instead of 30–40 ml. The result is a more concentrated, sweeter shot, ideal with darker roasts where the shorter extraction smooths out bitter notes.

A second variant, which more and more cafés are deliberately choosing: pulling the double espresso at 1:2 – for example, 34 g of espresso from 17 g of coffee powder instead of the usual 40–42 g at 1:2.5. This falls between ristretto and standard espresso: more volume than a ristretto but more concentrated than the classic 1:2.5 shot. This variant makes particular sense when a slightly larger cup is used and coffee intensity needs to be maintained.

In our cafés, we use the double espresso at 1:2.5 – so 17 g to 40–42 g in the cup, flow time 25–30 seconds. This works with our light, fruity beans, where the fruitiness comes through well even in the standard shot. Feel free to try all three variants: ristretto, 1:2, and 1:2.5. The differences are clearly noticeable, and which works best depends on the bean, the roast, and your cup size.

On grind size: if the espresso runs through too quickly, it's underextracted and sour – then adjust the grind finer. Too slowly, too bitter – adjust coarser.

How large is a flat white? Cup size in international comparison

The 160 ml we use is at the traditional, craft-oriented end of the spectrum – and that's where it belongs. In Australia and New Zealand, where the flat white originated, 160–175 ml is considered standard. Many European specialty cafés that adopted the drink from there have meanwhile moved toward 180–200 ml. With a slightly larger cup, the flat white becomes more accessible without losing its character, as long as the espresso shot and milk quantity are adjusted accordingly.

Starbucks serves its flat white in 354 ml. That's a different category. It's called a flat white, but it follows different logic: more milk, more volume, broader appeal. For the original idea of the drink, that's not a benchmark and shouldn't be.

Why we stick with 160 ml: it's the most direct implementation of the original idea. The espresso defines the drink. In a 200 ml cup with the same proportions, you risk drifting toward latte territory. The 160 ml cup makes the ratio unambiguous. If the drink seems too small the first time, try it first. Most people are convinced after the first sip.

Frothing milk: draw phase and rolling phase

This is the part where most people struggle, not because it's so difficult, but because you need to understand the logic behind it. The goal is microfoam: milk that's as creamy as melted vanilla ice cream. No firm foam, no visible bubbles.

This happens in two phases:

Draw phase: Fill the milk pitcher about one-third to halfway with cold milk. Briefly blow out the steam wand (the condensation inside shouldn't get into the milk). Then hold the wand tip just below the milk surface and turn on the steam. The milk draws in air and increases in volume. You'll hear a gentle hiss, which is correct. Once enough air is in (the pitcher has noticeably increased in volume), switch.

Rolling phase: Now insert the wand a bit deeper and position it so a rolling circular motion is created in the milk. The large bubbles from the draw phase are destroyed and the air is worked in homogeneously. Continue with steam until the pitcher is so hot you can barely hold it – that's about 65 °C. Then blow out the wand and wipe immediately.

The result should be creamy and smooth. No individually visible bubbles. If you gently shake the pitcher, the milk should flow like thick cream.

Assembly and pouring

The espresso goes into the cup first. Then add the frothed milk evenly, with a small circular motion, so the milk and espresso blend well. If you want to make latte art, you start with that while pouring. It takes practice, but the right milk consistency is the prerequisite. Latte art works with microfoam, not with firm foam.

You can find our tutorial on frothing and pouring latte art here.

Flat white with oat milk – does it work?

Yes. But not every oat milk is suitable for it.

The problem is protein structure. Regular oat milk froths poorly and tends to curdle when it contacts hot, acidic espresso. Barista oat milk has a higher fat content and is specially formulated so it can be frothed and remains stable. Brands like Oatly Barista, Alpro Barista, or Minor Figures work well.

The preparation barely changes: oat milk froths best at a slightly lower temperature than cow's milk – at about 55–60 °C instead of 65 °C. Overheating oat milk makes it watery. The flavor in the flat white is milder and sweeter than with cow's milk, which harmonizes very well with fruity beans.

For those looking at vegan alternatives: soy milk (barista version) and almond milk are also possible, the latter with less volume and thinner consistency.

Find more details about different plant milk varieties and which work best for frothing in our comprehensive barista oat milk comparison.

What equipment do you need for a flat white at home?

The flat white doesn't forgive errors in the espresso base – the espresso content is too high for that. That means: you need equipment that allows you to consistently pull good espresso.

Espresso machine: You need a machine that delivers stable brewing temperature and 9 bar brewing pressure and has a steam wand so you can froth milk. The DeLonghi Dedica is a good entry point (from about 200 euros). All the espresso machines we've tested are here.

Espresso grinder: This is the most important piece of equipment. Without a proper grinder that can be adjusted finely and grinds consistently, your espresso won't be reproducibly good. Hand grinders for espresso are possible but tedious for daily use. Here are our grinder tests.

Scale: For the brewing recipe (17 g coffee powder → 40–42 g espresso), you need a scale that's accurate to 0.1 g. When pouring the milk, it helps measure out the 120 g.

Milk pitcher: We recommend frothing and pouring with two pitchers. In the larger pitcher, you froth first. Some firmer foam is poured into a smaller pitcher. Many people pour latte art with the larger pitcher. Our barista pros have developed two pitchers with different pouring properties, perfected for different patterns and techniques.

Flat white without an espresso machine – is that possible?

With limitations. You absolutely need a steam wand or milk frother that can produce microfoam. Nanofomers or similar electric frothers come closest to the result if you don't have an espresso machine.

As an espresso base without an espresso machine: a Moka pot (not true espresso, but acceptable), an Aeropress with finer settings, or a capsule machine with Nespresso compatibility. The result isn't the same as with an espresso machine, but for getting started it works.

Common flat white mistakes

Espresso too sour: Underextraction. The grind is too coarse, the espresso runs through too quickly. Adjust grinder finer.

Espresso too bitter: Overextraction. The grind is too fine, the espresso runs too slowly. Adjust grinder coarser.

Milk frothed too hot: Above 70 °C, milk loses its natural sweetness. You notice it. Target: 60–65 °C.

Too much air in the draw phase: The flat white then gets a thick foam layer instead of creamy microfoam. Draw less air, switch to rolling phase sooner.

Too dark beans: With very dark roasts, the flat white becomes intense and bitter. This drink benefits from lighter, fruitier roasts. They blend harmoniously with the reduced milk amount instead of overwhelming the drink.

Wrong cup size: In a 250 ml cup, a flat white becomes too thin and cold. Use a 160 ml cup. The ratio then automatically works out right.

Flat white – frequently asked questions