Flat White

Espresso-based126mg per serving (double shot)

An Australian/New Zealand invention: a double espresso with silky microfoam milk. Less foam than a cappuccino, more milk than a macchiato. The barista's canvas for latte art.

Ingredients

Espresso, steamed milk (microfoam)

Variations

MagicIced Flat WhiteLong Flat WhiteOat Flat White

Origins of the Flat White

The flat white is the subject of a friendly rivalry between Australia and New Zealand, with both countries claiming to have invented it in the 1980s. Regardless of its exact birthplace, it emerged from Antipodean coffee culture where milk texture and espresso quality are taken seriously. It gained global prominence when Starbucks added it to their menu in 2015, though purists argue that chain versions miss the point entirely.

How It Is Made

A flat white is built on a double shot of espresso (sometimes a double ristretto) topped with steamed milk that has been textured into a thin, velvety microfoam. The key distinction is the milk -- it should be silky and glossy, with barely visible bubbles, poured to create a flat, even surface rather than a dome of foam. Served in a 150-180ml ceramic cup, it has a higher coffee-to-milk ratio than a latte.

Flavor Profile

The flat white is espresso-forward, with the microfoam serving to complement rather than dilute the coffee. It delivers a strong, velvety coffee flavor with a creamy mouthfeel. The thin microfoam integrates seamlessly with the espresso, creating a uniform texture from first sip to last. Expect bold espresso character with smooth milk sweetness and a clean finish.

Variations and Customization

Magic: a Melbourne specialty, double ristretto with less milk
Flat white on ristretto: sweeter, more concentrated espresso base
Oat milk flat white: the most popular alternative milk pairing
Iced flat white: espresso and cold microfoam over ice

Best Coffee to Use

The flat white demands high-quality espresso since the milk plays a supporting role. Medium roast beans with chocolate, toffee, and nutty flavors pair perfectly with the microfoam. Espresso blends designed for milk drinks work well, as do punchy single origins from Brazil or Colombia.

Did you know?

The flat white triggered a diplomatic incident in 2018 when an Australian government social media post claimed it as Australian, prompting the New Zealand Prime Minister to publicly disagree.

Related Drinks

Frequently Asked Questions

What is a Flat White?▼

An Australian/New Zealand invention: a double espresso with silky microfoam milk. Less foam than a cappuccino, more milk than a macchiato. The barista's canvas for latte art.

What is the difference between a Flat White and a cortado?▼

The key difference is in the milk ratio and preparation. A Flat White and a cortado use the same espresso base but differ in how much milk is added and how it is textured. The result is a noticeably different taste, body, and drinking experience despite sharing the same coffee foundation.

How do you order a Flat White at a cafe?▼

Ask for a Flat White by name. Most specialty cafes and chains serve it. You can customize with milk alternatives (oat, almond, soy), extra shots for more caffeine, or decaf. If you prefer it sweetened, ask for a pump of vanilla or caramel syrup.

Can you make a Flat White at home?▼

Yes, but you need an espresso machine or a stovetop moka pot for the base. Pull a shot of espresso, then add steamed milk (a French press can froth milk if you lack a steam wand). A quality grinder matters more than an expensive machine.

Researched and compiled by CoffeeTrove. Last updated March 2026.