Introduction:Have you ever wondered why a flat white is always served in a smaller cup than a latte? This drink, also based on espresso and milk, actually originated from an emphasis on highlighting the pure flavor of coffee. This article explains the differences between a flat white and a latte in terms of volume, milk foam thickness, and milk ratio, traces their development history, and provides practical home-brewing advice and parameter references—so you can make a rich and smooth flat white at home too.

Both the flat white and the latte are made with espresso and milk, and may look similar at first glance, but they have clear differences in detail. The most obvious is the cup size—flat whites are usually slightly smaller than lattes. This design reflects the original intention of making the coffee flavor more prominent, with milk serving only as a complement.

The birth of the flat white is closely tied to the development of coffee culture in Australia and New Zealand during the 1980s. At the time, consumers were looking for a coffee with a stronger flavor but still with the smooth texture of milk. This gradually evolved into a drink that sits between espresso and latte. Originally, the flat white was created by “subtracting” elements from a hot latte, and it has since become a classic favorite among many coffee enthusiasts.

There is some debate over whether the flat white originated in Australia or New Zealand, but there’s no denying that this coffee was created in response to a higher pursuit of coffee’s essential character. Customers wanted to enjoy the smoothness of milk while still clearly tasting the bold personality of the espresso. As a result, the handling of the milk foam and the ratio of milk became key.

In different regions, the presentation of the flat white varies slightly. Some cafes use a double ristretto as the base, paired with steamed fresh milk, to enhance the coffee flavor; others opt for a single espresso with an extremely thin layer of foam. The choice often depends on the characteristics of the coffee beans and the flavor profile the cafe wishes to present.

If you want to try brewing a flat white at home, the first step is to understand its basic differences in milk foam and milk ratio compared to a latte or cappuccino. One of the most noticeable differences is that the flat white has an extremely thin layer of foam—generally only 0.3～0.5 centimeters—whereas a latte typically has a foam layer of around 0.5～0.7 centimeters, and a cappuccino even thicker, often reaching 1～2 centimeters. The term “Flat” refers to the fact that the liquid surface is almost level with the rim of the cup, with no raised foam, ensuring that each sip delivers a balanced taste of coffee and milk.

One of the appeals of the flat white lies in its rich and full-bodied taste. To achieve this effect, less milk is usually used compared to a latte. For example, if using a cup with a capacity of about 180～200 milliliters , the base often consists of two ristrettos (about 30 grams of coffee grounds, extracting 32～36 grams of coffee liquid), paired with approximately 150 grams of hot milk, to create a strong yet smooth taste. Adding more milk according to the latte’s standard proportions could easily make the overall flavor lean toward “coffee-flavored milk.”

Besides the ratio, the treatment of the milk foam is also key. To allow customers to fully experience the coffee’s crema, some baristas choose not to froth additional foam, pouring the hot milk directly into the espresso. However, if you prefer a smoother-textured flat white, it’s recommended to retain about 0.3 centimeters of fine foam. This way, the “flat” visual effect is maintained while adding a layer of drinking complexity.

Making a flat white at home is actually not difficult. With a pressure-equipped espresso machine, suitable coffee beans, and milk, you can try recreating this classic coffee. It is recommended to use a 1:1.6 coffee-to-water ratio for espresso extraction—for example, 20 grams of coffee grounds yielding 32 grams of coffee liquid, with an extraction time controlled at 27～30 seconds, to achieve a concentrated and balanced espresso base.

Next, prepare about 170 milliliters of chilled fresh milk, steam it to a temperature of around 55～65°C, and form about 5 millimeters (0.5 centimeters) of fine foam. Slowly pour the steamed milk into the espresso base while gently shaking the cup to help integrate the layers—this will result in a smooth, flavor-concentrated flat white.

The final flat white has a silky-smooth mouthfeel like chocolate milk, with the aroma of butter cookies and rich coffee, leaving a long-lasting and layered aftertaste. As long as you master the right proportions and techniques, you can easily enjoy this classic Italian-style coffee either at a café or in your own kitchen.

The above content is compiled by CoffeeHunters, a coffee news website.