A double espresso, 120 grams of creamy frothed milk, a 160-ml cup – and there you have it: the flat white. Sounds simple. It's not. What makes this drink special is precisely that ratio: more espresso, less milk than a cappuccino, and a milk foam that doesn't tower on top but blends into the drink. We'll explain what makes a true flat white, how it came about, how it differs from a cappuccino, and how to make it at home.
Espresso base: Double espresso or double ristretto · approx. 30–42 ml
Milk amount: approx. 100–140 g (for us: 120 g)
Cup size: 150–220 ml (depending on the café and country; for us: 160 ml)
Milk foam: Microfoam, creamy, maximum 0.5 cm thick
Special feature: Higher espresso content than cappuccino, no thick foam cap
What makes a flat white a flat white?
The name tells you a lot. "Flat" means flat. The milk foam sits flush with the cup's edge, it doesn't dome up like in a classic cappuccino. "White" stands for the milk that lightens the espresso. What sounds like a simple stylistic term is actually a philosophy: the flat white should leave room for the espresso. The milk complements it; it doesn't overpower it.
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 fills it exactly to the brim. No room for foam mountains. By comparison: for a cappuccino in the same cup, we use only a single espresso shot and about 140 g of milk. The espresso recedes much further into the background here. With a 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. If you like good espresso, you'll love the flat white. If you hate espresso, you 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 little bit. Australia and New Zealand have been arguing about the invention for decades, and both countries have good arguments.
What is clear: the flat white emerged in the 1980s in the context of espresso culture that developed in the major cities of Australia and New Zealand. Many Europeans – especially British and Italians – had migrated to Oceania after World War II and brought their coffee habits with them. In cities like Sydney and Melbourne, cafés with real espresso machines and trained baristas emerged in the 1980s, long before that became standard in Germany.
The most frequently told story: A barista serves a customer who had ordered a cappuccino a poorly frothed coffee – the foam was too thin, the milk hadn't built up enough. Instead of apologizing, he says: "Sorry, it's a flat white." Whether that happened in Sydney or Wellington, in 1985 or 1989, whether the barista's name was Derek Townsend or someone completely different – depending on who you ask, the story changes.
What happened next is clearer: the flat white migrated from Oceania to Great Britain, then to Europe. In the 2000s, it appeared in more and more cafés, and by the time Starbucks added it to their global menu in 2015, even the last skeptic was convinced. Today it's a permanent fixture on any serious coffee menu.
Whether Australia or New Zealand – that's irrelevant to the cup in front of you. What matters more is this: the flat white has a craft idea behind it that has proven itself. More espresso, less foam, more coffee flavor. That was new, and that's what makes it good even today.
Flat white, cappuccino, latte – what's the difference?
These three drinks confuse many people because at first glance they look similar. All three are made with espresso and milk. But the ratios and foam consistency differ significantly – and you can taste it.
| Drink | Espresso Base | Milk Amount | Foam Thickness | Cup Size | Espresso Content |
|---|---|---|---|---|---|
| Flat White | Double espresso | approx. 100–130 g | Microfoam, <0.5 cm | 150–180 ml | High |
| Cappuccino | Single espresso | approx. 100–140 g | 1–2 cm foam | 150–180 ml | Medium |
| Latte Macchiato | Single espresso | approx. 200–250 ml | Little | 300–400 ml | Low |
| Cortado | Double espresso | approx. 30–40 g | Hardly any foam | 80–100 ml | Very high |
* Our interpretations from café practice. Variations depending on café and interpretation are normal.
Flat White vs. Cappuccino
This is the comparison most people care about. In our cafés, we use the same 160-ml cup for both. The difference: a cappuccino has a single espresso shot, a flat white has a double. That means: in a cappuccino, the espresso is more in the background. In a flat white, it defines the drink. If you want a milder, milkier cup, go for cappuccino. If you want to taste the coffee, choose flat white.
Another difference: the cappuccino traditionally has a firmer foam cap. With the flat white, we use less foam and create a microfoam that's so fine and creamy that it blends seamlessly with the milk and doesn't form a visible 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 debate in the coffee community: some baristas – especially in Australia and Great Britain – swear by the ristretto as a base. A double ristretto is ground with the same amount of coffee as a normal espresso, but pulled with less water: about 15–20 ml instead of 30–40 ml. The result is a more concentrated, sweeter shot, ideal with darker roasts where the shorter pull smooths out bitter notes.
A second option that more and more cafés are consciously choosing: pulling the double espresso at 1:2 – so for example, 17 g of coffee grounds yielding only 34 g of espresso 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 option makes especially good sense when using a slightly larger cup and you still want to maintain coffee intensity.
In our cafés, we use double espresso at 1:2.5 – 17 g to 40–42 g in the cup, with a flow time of 25–30 seconds. This works well with our light, fruity beans, where the fruitiness comes through nicely in the regular shot too. By all means, try all three variations: ristretto, 1:2, and 1:2.5. The differences are clearly noticeable, and which one suits you 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 slow, too bitter – make it coarser.
For the flat white, we recommend our fruity, lighter roasted beans from our purple or orange line. The floral, slightly fruity note integrates harmoniously with the reduced milk amount. No intrusive coffee flavor, no overwhelming intensity. Our APAS Organic Espresso also works excellently. Dark roasted beans work, but then the flat white quickly feels heavy.
How big is a flat white? Cup size in international comparison
The 160 ml we use sits at the traditional, artisanal 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 have adopted the drink from there now tend 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 amount 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. By the original idea of the drink, that's not a standard and shouldn't be.
Why we stick with 160 ml: it's the most direct interpretation of the original idea. The espresso defines the drink. In a 200-ml cup with the same amounts, you quickly drift toward latte territory. The 160-ml cup makes the ratio clear. If the drink seems too small to you at first, try it. Most people are convinced after the first sip.
Frothing milk: drawing and rolling phases
This is the part where most people struggle – not because it's that 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 stiff foam, no visible bubbles.
This happens in two phases:
Drawing phase: Fill the pitcher about one-third to halfway with cold milk. Briefly purge the steam wand (the condensation in it 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 its volume. You'll hear a quiet hiss – that's correct. Once enough air is in (the pitcher noticeably gained volume), switch.
Rolling phase: Now submerge the wand a bit deeper and position it so that a rolling circular motion develops in the milk. The large bubbles from the drawing phase are destroyed and the air is worked in homogeneously. Keep the steam going until the pitcher is too hot to hold comfortably in your hand – that's about 65 °C. Then purge the wand and wipe it 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 in the cup first. Then pour the frothed milk in evenly, with a small circular motion, so the milk and espresso mix well. If you want to make latte art, start with that while pouring. It takes practice, but the right milk consistency is the prerequisite. Latte art works with microfoam, not with stiff 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 comes into contact with hot, acidic espresso. Barista oat milk has higher fat content and is specially formulated so it can be frothed and stay 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 – around 55–60 °C instead of 65 °C. Frothing it too hot makes oat milk watery. The taste 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.
For more details on different plant-based milks and which work best for frothing, check out our comprehensive barista oat milk comparison.
What equipment do you need for flat white at home?
The flat white doesn't forgive mistakes in the espresso base – the espresso content is too high for that. That means: you need equipment that lets you reliably pull good espresso.
Espresso machine: You need a machine that delivers stable brewing temperature and 9 bar brewing pressure and has a steam wand for frothing milk. Entry-level options start with the DeLonghi Dedica (from about 200 euros). All the espresso machines we've tested can be found here.
Espresso grinder: This is the most important piece of equipment. Without a decent grinder that you can fine-tune and that grinds evenly, your espresso won't be reliably good. Hand grinders for espresso are possible but tedious for daily use. Here's our grinder testing.
Scale: For the brewing recipe (17 g coffee grounds → 40–42 g espresso) you need a scale that measures to 0.1 g accuracy. When pouring the milk, it helps with measuring out the 120 g.
Milk pitcher: We recommend frothing and pouring with two pitchers. The milk is initially frothed in the larger pitcher. Some thicker foam is poured into a smaller one. Many people pour latte art with the larger pitcher. Our barista professionals have developed two pitchers with different pouring characteristics, perfected for different patterns and techniques.
Flat White without an Espresso Machine – is that possible?
With limitations. You definitely need a steam wand or a 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 it works for getting started.
Common Flat White Mistakes
Espresso too sour: Underextraction. The grind is too coarse, the espresso runs through too quickly. Adjust the grinder finer.
Espresso too bitter: Overextraction. The grind is too fine, the espresso runs too slowly. Adjust the grinder coarser.
Milk frothed too hot: Above 70 °C, milk loses its natural sweetness. You'll notice it. Target: 60–65 °C.
Too much air in the drawing phase: The flat white then gets a thick foam layer instead of creamy microfoam. Draw shorter, switch to the rolling phase earlier.
Too dark beans: With very dark roasts, the flat white becomes intense and bitter. For this drink, lighter, fruitier roasts pay off. They integrate 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 works automatically.
Flat White – frequently asked questions
What is a flat white?
A flat white is an espresso-based milk drink made from a double espresso and about 100–130 g of creamy frothed milk. The cup holds 150–220 ml depending on the café, with 160–180 ml being closest to the artisanal original from Australia and New Zealand. The milk foam is fine and creamy (microfoam) and sits flat with the cup's edge, hence the name. Compared to a cappuccino, the flat white has a higher espresso content and less foam.
What's the difference between a flat white and a cappuccino?
In an equally sized cup: the flat white has a double espresso shot, the cappuccino usually a single one. The cappuccino has more milk, thicker and firmer foam. As a result, the flat white tastes more intensely of coffee. Our cappuccino has about 140 g of milk and a single shot in the same 160-ml cup, the flat white has 120 g of milk and a double shot.
How much milk is in a flat white?
About 100–130 g, depending on the café and cup size. In our cafés it's 120 g in a 160-ml cup. Combined with the espresso (about 40 ml), that makes a drink that fills the cup exactly.
How many calories does a flat white have?
With whole milk (3.5% fat): about 80–90 kcal per cup (120 g milk + double espresso). With barista oat milk: about 60–75 kcal. These values vary depending on milk amount and fat content. With oat milk, the calorie content is somewhat lower, but the carbohydrate content is higher than with cow's milk.
How much caffeine is in a flat white?
A double espresso contains about 100–140 mg of caffeine depending on the bean and roast. That's more than in a cappuccino with a single shot (about 60–80 mg) and significantly more than in a latte macchiato. If you tolerate caffeine well and want an intense coffee, flat white is a good choice.
Can you drink a flat white cold?
As an iced flat white: yes. Pour the espresso over ice cubes and add cold milk. No frothing needed. The ratio stays similar: more espresso, less milk. In summer, that's a solid alternative.
Conclusion
The flat white isn't a trend that's worn off; it's a delicious drink with a clear concept. Once you've had a proper one, you understand why: the espresso comes through, the milk rounds out the mouthfeel, and there's no foam mountain in the way.
If you want to make it at home, investing in a decent grinder pays off more than buying an expensive machine. The rest – frothing milk, adjusting the recipe, finding the grind – you'll learn with a bit of patience.
And if you'd rather learn that in person: in our coffee courses that's exactly what we practice. Setting the espresso, frothing milk, latte art – with our barista Kaffeemacher:innen right there with you.
