Short answer
A flat white is a small espresso drink made with a double shot and steamed milk with thin, velvety microfoam. It is stronger and less foamy than a latte, and it originated in Australia or New Zealand, depending on who tells the story.
A flat white is a small espresso drink made with a double shot of espresso and steamed milk that has a thin, velvety layer of microfoam. The flat white is stronger than a latte and has less foam than a cappuccino. It is usually served in a cup of about 160 to 180 ml.
What is a flat white?
A flat white is an espresso-based coffee drink in which steamed milk with fine microfoam is poured over a double shot, producing a smooth surface with a thin layer of foam. The drink is small, so the coffee taste stays clear.
The surface is flat because there is no thick foam cap. The milk is steamed until it has tiny bubbles, which makes it look glossy like wet paint. A good flat white often has simple latte art, usually a heart or a rosetta.
Where does the flat white come from?
The flat white is generally credited to Australia or New Zealand in the 1980s, and both countries claim it. No single cafe has been proved to be the first, so the origin is disputed.
The drink spread through cafes in Britain, Canada and the United States in the 2000s and 2010s. In North America it often sits on the menu between a cappuccino and a latte, which is why people ask what the difference is.
What is the ratio of espresso to milk in a flat white?
A flat white has roughly one part double espresso to three or four parts milk, so the finished drink is about 160 to 180 ml. A latte has more milk, often twice as much.
| Drink | Espresso | Milk | Foam | Usual size |
|---|---|---|---|---|
| Flat white | Double shot | Steamed, thin microfoam | Very thin | 160 to 180 ml |
| Latte | Single or double | More steamed milk | Thin layer | 240 to 350 ml |
| Cappuccino | Single or double | Equal parts milk and foam | Thick cap | 150 to 180 ml |
| Cortado | Double | Equal milk | Almost none | 100 to 120 ml |
Sizes vary between cafes, so treat the numbers as a guide, not a rule.
Flat white vs latte: what is the difference?
The difference between a flat white and a latte is size and milk texture: a flat white is smaller, with less milk and finer foam, so it tastes more of coffee.
A latte is built for people who want a milky, mild drink. It usually comes in a taller glass or large cup, sometimes with flavoured syrups added. A flat white is rarely flavoured, since the point is to taste the espresso. Some cafes pour both drinks from the same shot and the same milk, differing only in the proportions.
Flat white vs cappuccino: what is the difference?
The difference between a flat white and a cappuccino is the foam. A cappuccino carries a thick, airy cap of foam, while a flat white has only a thin layer blended with the milk.
A cappuccino feels light and dry in the mouth because of all that air. A flat white feels dense and smooth. The two drinks are often similar in size, so a drinker who likes the stronger coffee of a cappuccino but not the foam may prefer a flat white.
How do you make a flat white at home?
You make a flat white by pulling a double espresso, steaming about 120 ml of milk to a glossy microfoam, and pouring the milk into the cup in a steady stream.
- Pull a double shot of espresso, about 36 g, into a pre-warmed cup.
- Pour 150 ml of cold milk into a jug.
- With a steam wand, introduce air for only two or three seconds, then lower the wand and swirl the milk until the jug is hot to touch, around 60 to 65 °C.
- Tap the jug and swirl it to remove large bubbles.
- Pour from a height first, then bring the jug close to the surface to finish.
Without a steam wand, heat the milk on the stove, then whisk or froth it briefly. The result is a little looser, but the idea is the same.
What milk is best in a flat white?
Whole dairy milk gives the silkiest flat white because its fat and protein hold fine bubbles. Oat milk is the closest plant-based match.
- Whole milk: classic texture and sweetness.
- Oat milk: creamy and stable, popular in cafes for this reason.
- Soy milk: steams well, with a mild nutty taste.
- Almond milk: lighter, with foam that settles quickly.
Barista editions of plant milks are made to steam better, so they are worth looking for if you are making the drink at home.
Is a flat white on the Wicked Cafe menu?
Yes. The recorded menu for Wicked Cafe in Vancouver lists a Flat White, described as espresso with velvety steamed milk. The same listing includes a Latte, a Cappuccino, an Espresso (a double shot) and an Americano Misto, so a reader can compare the drinks in one visit.
The cafe lists soy, almond or oat milk for its lattes and similar drinks. The listings disagree on prices, so none are quoted here. See the menu page for the drink list and the hours and location page before you go. This independent guide does not take orders.
How do you order a flat white?
Say “flat white” and name your milk. If the cafe does not list one, ask for a small latte with less milk and thin foam, which is the same idea.
Check the size, because some cafes serve a flat white in a large cup and make it more like a latte. A true flat white stays small, so the espresso is not drowned.
What mistakes ruin a flat white?
The most common mistakes are overheated milk, too much air and a shot that is too weak. Each one removes the silky texture and clear coffee taste that define a flat white.
- Milk above 70 °C: the sweetness is lost and the milk tastes flat and slightly cooked.
- Too much air: big bubbles turn the drink into a small cappuccino with a stiff cap.
- A thin shot: a single, under-extracted shot disappears under the milk.
- A cold cup: the drink cools quickly, so warm the cup with hot water first.
A flat white is also best drunk soon after it is made. The microfoam separates after ten or fifteen minutes, and the drink loses its smooth texture.
How does a flat white differ from a piccolo or a cortado?
A piccolo is a single ristretto shot topped with milk in a tiny glass, and a cortado is a double shot with about equal milk. A flat white is larger than both, with more milk and microfoam.
The piccolo is rarely on North American menus. A cortado is more common and sits closest to the flat white in taste. When a cafe offers none of them, a flat white is the easiest way to get a drink that tastes mostly of espresso.
Common questions
How many shots are in a flat white?
Most cafes use a double shot of espresso, roughly 36 to 40 grams of liquid, in a drink of about 160 to 180 ml. Some cafes use a ristretto double for a sweeter, more concentrated taste.
Is a flat white stronger than a latte?
It tastes stronger because it has the same or a similar amount of espresso in less milk. The coffee flavour is more direct in a flat white, while a latte is milkier and milder.
Why is it called a flat white?
The name describes the surface: flat, with no tall foam cap, and white from the milk. The flat texture comes from microfoam that is blended into the milk instead of floating on top.
Can you make a flat white without a steam wand?
Yes, with limits. Heat milk, then froth it with a hand frother or whisk until it is thick but pourable, and tap out large bubbles. Pour it over a strong coffee from an espresso maker or moka pot.
What is the best milk for a flat white?
Whole dairy milk gives the classic silky texture. Oat milk steams smoothly and is the closest plant option. Soy and almond milk work too, though their foam is usually thinner or fades faster.
This page is part of the independent guide to Wicked Cafe, which has the address, hours and menu.
This article is general information from an independent guide, not from Wicked Cafe itself. For the store’s current details see hours and location.