What is a Flat White? Recipe, Preparation & Everything You Need to Know

A double espresso, 120 grams of creamy frothed milk, a 160 ml cup – and you're done with the Flat White. Sounds simple. It's not. Because what makes this drink special is exactly the ratio: more espresso, less milk than a cappuccino, and a milk foam that doesn't pile up on top but integrates into the drink. We explain what makes a true Flat White, how it came about, what the difference to a cappuccino is, and how to make it at home.

What makes a Flat White a Flat White?

The name says a lot. "Flat" means flat. The milk foam sits flush with the cup rim, it doesn't dome up like 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 give the espresso room to shine. 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 the Flat White reaches exactly to the rim. No room for foam mountains. For comparison: for cappuccino in the same cup we use just a single espresso shot and about 140 g of milk. The espresso recedes much more into the background here. With the Flat White, it's the opposite: the espresso asserts itself.

You can taste this. The fine aromas of the bean – fruitiness, acidity, sweetness – are much more present than in a cappuccino. If you love good espresso, you'll love the Flat White. If you hate espresso, order a Latte Macchiato instead.

Where does the Flat White come from?

The honest answer: Nobody knows for sure, and anyone who claims to is lying a little. Australia and New Zealand have been arguing for decades about who invented it, and both countries have good arguments.

What's clear: the Flat White emerged in the 1980s within the espresso culture that developed in the major cities of Australia and New Zealand. Many Europeans – especially Brits and Italians – had emigrated 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 commonly told story: a barista serves a guest who ordered a cappuccino a poorly frothed coffee – the foam was too flat, 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 was named 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 once Starbucks added it to their menu worldwide in 2015, even the last skeptic was convinced. Today it's a permanent fixture on every serious coffee menu.

Flat White, Cappuccino, Latte – what's the difference?

These three drinks confuse many people because they look similar at first glance. All three consist of espresso and milk. But the proportions and foam consistency differ significantly – and you can taste it.

* Our interpretations from day-to-day café work. Variations depending on café and interpretation are normal.

Flat White vs. Cappuccino

This is the comparison most people are interested in. In our cafés, we use the same 160 ml cup for both. The difference: with cappuccino it's a single espresso shot, with Flat White it's a double. That means: in the cappuccino the espresso is more in the background. With the Flat White, it defines the drink. If you want a milder, milkier cup, get a cappuccino. If you want to taste the coffee, choose Flat White.

There's another difference: the cappuccino classically has a firmer foam topping. With the Flat White, we froth less and it creates a microfoam that's so fine and creamy that it blends seamlessly with the milk and doesn't form a thick foam layer.

Flat White vs. Latte Macchiato

The difference is more drastic here. 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, the Flat White is your better choice.

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 the bitter notes.

A second variant that more and more cafés are consciously choosing: pulling the double espresso at 1:2 – for example, pulling just 34 g of espresso from 17 g of ground coffee 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 variant makes particular sense if a slightly larger cup is being used and coffee intensity needs to be maintained.

In our cafés, we use the double espresso with 1:2.5 – that is, 17 g to 40–42 g in the cup, flow time 25–30 seconds. This works well with our light, fruity beans, where the fruitiness comes through nicely even in the standard shot. Feel free to try all three variants: ristretto, 1:2, and 1:2.5. The differences are clearly noticeable, and which works 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 – adjust to a finer grind. Too slow, too bitter – use a coarser grind.

How large 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 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 their Flat White in 354 ml. That's a different category. It's called a Flat White but follows different logic: more milk, more volume, broader accessibility. That's not a benchmark for the original idea of the drink and shouldn't be.

Why we stick with 160 ml: it's the most direct execution of the original idea. The espresso defines the drink. In a 200 ml cup with the same amount, you quickly drift toward Latte territory. The 160 ml cup makes the ratio clear. If the drink seems too small at first, taste it before judging. Most people are convinced after the first sip.

Frothing Milk: Stretching and Rolling Phase

This is the part where most people struggle, not because it's so 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.

It works in two phases:

Stretching phase: Fill the pitcher about one-third to halfway with cold milk. Blow out the steam wand briefly (the condensation inside shouldn't get into the milk). Then hold the wand tip just under the milk surface and turn on the steam. The milk draws in air and increases its volume. You'll hear a quiet hissing – that's correct. Once enough air is in (the pitcher has noticeably increased in volume), switch phases.

Rolling phase: Now submerge the wand a bit deeper and position it so a rolling, circular motion forms in the milk. The large bubbles from the stretching phase are destroyed and the air is worked in homogenously. Continue steaming until the pitcher is so hot you can barely hold it – that's about 65°C. After that, blow out the wand and wipe it immediately.

The result should be creamy and smooth. No individually visible bubbles. If you gently swirl the pitcher, the milk should flow like thick cream.

Assembly and Pouring

The espresso goes into the cup first. Then add the frothed milk, evenly, with a small circular motion so the milk and espresso blend well. If you want to make latte art, you start that while pouring. It takes practice, but the right milk consistency is the essential 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 a higher fat content and is specially formulated so it can be frothed and stays stable. Brands like Oatly Barista, Alpro Barista, or Minor Figures work well.

Preparation changes little: oat milk froths best at a slightly lower temperature than cow's milk – around 55–60°C instead of 65°C. Frothing that's too hot makes oat milk watery. The flavor 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 milk types and which ones 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 forgives no mistakes with the espresso base – the espresso proportion is too high for that. That means: you need equipment that lets you pull consistently good espresso.

Espresso machine: You need a machine that delivers stable brew temperature and 9 bar brew pressure and has a steam wand to froth milk. The DeLonghi Dedica is a good starting point (from around 200 euros). All espresso machines we've tested are available here.

Espresso grinder: This is the most important piece of equipment. Without a decent grinder that can be finely adjusted and grinds consistently, you won't get reproducibly good espresso. Hand grinders for espresso are possible but exhausting for daily use. You'll find our grinder reviews here.

Scale: For your brewing recipe (17 g ground coffee → 40–42 g espresso) you need a scale that measures to 0.1 g accuracy. When pouring milk, it also helps with measuring 120 g.

Milk pitcher: We recommend frothing and pouring with two pitchers. The larger pitcher is used initially for frothing. Some stiffer foam is poured into a smaller pitcher. Many people pour latte art with the larger pitcher. Our barista professionals have developed two pitchers with different pouring characteristics, each perfected for different patterns and techniques.

Flat White without an Espresso Machine – is it possible?

With limitations. You absolutely need a steam wand or a milk frother that can produce microfoam. A nanofoamer or similar electric frother comes 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 won't be the same as with an espresso machine, but it'll work for getting started.

Common Flat White Mistakes

Espresso too sour: Underextraction. The grind is too coarse, the espresso runs through too quickly. Adjust grinder to finer setting.

Espresso too bitter: Overextraction. The grind is too fine, the espresso runs through too slowly. Adjust grinder to coarser setting.

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 stretching phase: Your Flat White then gets a thick foam layer instead of creamy microfoam. Stretch for less time, switch to the rolling phase earlier.

Too dark beans: With very dark roasts, the Flat White becomes intense and bitter. Lighter, fruitier roasts are worth it for this drink. They blend in 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 will then be correct automatically.

Flat White – Frequently Asked Questions