What is a Flat White?
A flat white is an espresso-based coffee drink made with one or two shots of espresso and a small amount of velvety steamed milk. It is served in a smaller cup than a latte and has a thin layer of milk foam rather than a thick foam cap.
The steamed milk is textured into what is called microfoam — very fine bubbles that blend evenly with the espresso. Traditional Australian and New Zealand flat whites use a single shot, while many café chains in the US and UK use a double shot as the standard.
If you are choosing between a flat white and a latte, see the full flat white vs latte comparison.
What's in a Flat White?
A flat white is made with espresso and steamed milk. The milk is steamed into thin microfoam, which blends into the espresso instead of forming a thick foam cap.
A standard flat white does not include sugar, syrup, whipped cream, or flavoring unless you ask for it.
What Does a Flat White Taste Like?
A flat white tastes balanced and coffee-forward. The espresso remains clearly noticeable, while the microfoam softens the edges and adds body without diluting the flavor.
Because it uses less milk than a latte and a thin layer of microfoam rather than the thick foam cap of a cappuccino, the coffee flavor comes through more directly. The texture is smooth and consistent throughout, without the airy top layer of a cappuccino or the milkier body of a latte.
Is a Flat White Sweet?
No, flat whites are not sweet by default. A traditional flat white contains only espresso and steamed milk, with no added sugar or syrup.
The natural sweetness of well-steamed milk balances the espresso, giving the drink a slightly softer flavor than plain espresso — but it is not a sweet drink. If you prefer sweetness, you can ask the barista to add sugar or a syrup like vanilla or caramel.
How Much Caffeine Is in a Flat White?
A 5–6 oz (≈150–180 ml) flat white typically contains 60–120 mg of caffeine, depending on whether it is made with a single or double shot of espresso. Many cafés use a double shot as the standard for a flat white, so the caffeine amount is often on the higher end.
Because a flat white is served in a smaller cup, the espresso tastes more concentrated than it does in a larger milk drink. The caffeine amount still depends on the number of espresso shots, not the cup size.
For a broader caffeine comparison across café drinks, see the Caffeine Guide.
💡 Behind the Cup
Microfoam is milk steamed into very fine bubbles that blend evenly with the espresso instead of sitting on top. This creates a drink where the milk and coffee are fully integrated, with a velvety texture that is smooth and glossy rather than airy like cappuccino foam.
With less milk than a latte and no thick foam layer, the espresso's flavor is more noticeable without increasing the amount of coffee used. Many cafés use a double shot of espresso as the standard for a flat white, which makes the coffee flavor stand out even more.
How to Order
Basic order:
"I'll have a flat white, please."
Many cafés serve flat whites in smaller cups, usually 5–6 oz (≈150–180 ml), and prepare them hot by default.
With customization:
- "Can I get a flat white with oat milk?"
- "Flat white with an extra shot, please."
Some cafés offer iced versions, though the texture is lighter because microfoam blends differently when cold.
Customize It
Milk
Whole milk creates the smoothest microfoam texture. Oat milk also steams well for this drink. Skim or almond milk produce a lighter, less velvety result.
See milk options.
Strength
Because the espresso flavor is already prominent, adding an extra shot creates a noticeably stronger drink without changing the texture.
Sweetness
Flat whites are not sweet by default. They are for people who want the espresso flavor to come through clearly. You can add a small amount of syrup if you prefer sweetness.
See sweetness.
How Big Is a Flat White?
A traditional flat white is served in a 5–6 oz (≈150–180 ml) cup — smaller than a latte (typically 8–12 oz) and closer in size to a cappuccino.
The small size is intentional. It maintains the espresso-to-milk ratio that defines the drink. Larger versions often taste more like a latte because the additional milk dilutes the espresso. If a café serves a "large flat white," the drink usually crosses into latte territory.
Common Confusion
What is the difference between a flat white and a latte?
A flat white uses less milk, a thin layer of microfoam instead of a thick foam cap, and a smaller cup, making the espresso flavor more noticeable. A latte uses more milk and has a foam layer on top, creating a milkier, milder profile. See the full flat white vs latte breakdown.
How is a flat white different from a cappuccino?
Cappuccinos have a thick foam layer on top. Flat whites blend the foam into the drink as microfoam, creating a more even, velvety texture without the airy foam cap. Cappuccinos also typically use equal parts espresso, steamed milk, and foam, while a flat white has less foam and a more integrated texture.
How is a flat white different from a cortado?
A cortado uses roughly equal parts espresso and steamed milk, served in an even smaller glass with very little foam. A flat white uses more milk than a cortado and includes a thin layer of microfoam. Cortados taste more espresso-forward; flat whites are slightly softer.
Why is it called "flat"?
The surface appears smooth and level, without the raised foam cap seen on cappuccinos. The microfoam sits flush with the rim of the cup rather than rising above it.
Is a flat white just a small latte?
No. Even at a similar size, a flat white uses microfoam instead of the thicker foam of a latte, which changes both the texture and how the milk integrates with the espresso. Some cafés outside Australia and New Zealand may serve a flat white that tastes closer to a small latte, but the traditional preparation is distinct.
📌 Good to Know
A flat white tastes stronger than a latte even when both drinks use the same amount of espresso. The smaller cup and reduced milk volume mean the espresso is less diluted, so each sip carries more coffee flavor. This is why flat whites are often preferred by people who want espresso-forward milk drinks rather than milk-forward coffee drinks.
Flat whites originated in Australia or New Zealand (both countries claim it). Outside these regions, some cafés may interpret the drink differently, sometimes serving something closer to a small latte. Specialty coffee shops are more likely to prepare it close to the traditional style.