Short answer
A flat white is a small milk coffee made from a double shot of espresso and steamed milk with a thin layer of fine microfoam. It is stronger and less foamy than a latte, and usually served in a cup of about 150 to 180 ml.
A flat white is a small milk coffee made from a double shot of espresso topped with steamed milk that has a thin, glossy layer of microfoam. It has a stronger coffee flavour than a latte, a thinner foam than a cappuccino, and is served in a cup of roughly 150 to 180 millilitres.
What is a flat white?
A flat white is an espresso drink in which steamed milk with very fine bubbles is poured over a double shot, leaving a smooth, flat surface with little or no raised foam. The name comes from that flat top.
The milk is textured so the bubbles are tiny and blend into the liquid, giving a velvety feel. Latte art, usually a small leaf or heart, can be poured on top because of this smooth texture. The drink belongs to the same family as the latte, cappuccino and cortado, which all combine espresso and milk in different ratios.
What is in a flat white?
A flat white contains two ingredients, espresso and milk. The usual recipe is a double shot of espresso and about 100 to 130 millilitres of steamed milk.
| Ingredient | Typical amount |
|---|---|
| Espresso | Double shot, about 60 ml |
| Steamed milk | About 100 to 130 ml |
| Foam | Thin microfoam layer, about 1 cm or less |
| Cup size | About 150 to 180 ml |
Exact amounts vary between cafes, so treat these figures as typical rather than fixed. The key idea is the ratio: more coffee flavour per sip than a latte, with a smooth rather than airy texture.
How is a flat white different from a latte?
A flat white is smaller, stronger and less foamy than a latte. A latte uses more milk, a deeper layer of foam and a larger cup, so the coffee flavour is milder.
| Feature | Flat white | Latte |
|---|---|---|
| Cup size | About 150 to 180 ml | About 240 ml or more |
| Espresso | Usually a double shot | One or two shots |
| Milk | Less, thinly textured | More, with deeper foam |
| Taste | Stronger coffee flavour | Milder, milkier |
| Foam | Thin microfoam | Light layer, a little deeper |
Cafes differ, and in some places the two drinks are very close. If you want a stronger cup, ask for a flat white, and if you want a milder, larger drink, ask for a latte. The cafe latte is covered in a separate guide.
Where does the flat white come from?
The origin of the flat white is disputed between Australia and New Zealand, and both countries have cafes that claim to have first served it in the 1980s. The drink then spread to the United Kingdom and the United States.
No single claim is settled, so it is safest to say that the flat white took shape in Australasian cafes and became popular worldwide from around the 2000s. It is now standard on most cafe menus in Britain.
How do you make a flat white at home?
To make a flat white at home, brew a strong double shot of coffee, heat milk to about 60 to 65 degrees Celsius with a thin layer of foam, and pour it smoothly over the coffee.
- Brew about 60 ml of strong coffee with an espresso machine, a moka pot or an AeroPress.
- Heat about 120 ml of milk gently until hot but not boiling.
- Froth the milk lightly with a hand frother, only until it is slightly thickened.
- Tap the jug on the counter to burst large bubbles.
- Pour the milk into the cup in a steady stream, finishing with a small wiggle.
Whole milk gives the creamiest result, though oat and other plant milks designed for coffee also work. Do not overheat the milk, which makes the drink taste flat in a bad way.
What coffee beans suit a flat white?
A medium roast with chocolate and nut flavours suits a flat white, because the milk softens sharp acidity and lets the coffee body come through. Very light roasts can taste sour against milk.
Freshly ground beans give the best flavour, and a fine grind suited to your brewer matters more than the brand. The choice is personal, and cafes choose a house blend to work with milk.
Which milk works best in a flat white?
Whole cow’s milk gives the creamiest flat white, because its fat and protein hold fine microfoam well. Semi-skimmed works too, with a lighter body, and barista-style oat milk is the most common plant alternative.
Milk should be cold and fresh when you begin steaming, and the jug should be cold as well. Overheating milk above about 70 degrees Celsius spoils its sweetness. Plant milks vary by brand, so choose one labelled for coffee, which is formulated not to split in hot espresso.
What mistakes spoil a flat white?
The usual faults are milk that is too hot, too much foam and coffee that is too weak. Each one pushes the drink towards a bland, bubbly latte.
- Too much foam: a flat white should have only a thin skin of microfoam.
- Scalded milk: it tastes flat and burnt, so stop heating before it is too hot to hold.
- Weak coffee: use a double shot or a strong brew so the coffee is not lost.
- A cup that is too large: the drink becomes diluted.
Pour slowly at first, then bring the jug close to the surface, which keeps the foam thin and even.
How does a flat white compare with a cortado and cappuccino?
A flat white sits between the cortado and the cappuccino in size, with more milk than a cortado and less foam than a cappuccino.
- Cortado: smaller, with roughly equal parts espresso and milk.
- Flat white: medium, with a thin layer of microfoam.
- Cappuccino: larger foam layer, often with cocoa on top.
If you like a short, strong drink, try the cortado, and if you like a cloud of foam, try a cappuccino. A flat white suits people who want milk without much froth.
Is a flat white on the menu at Southern Cross Cafe?
A flat white is not named on the menu recorded for Southern Cross Cafe, so confirm with the cafe on the day. The recorded coffee list includes a cappuccino, a Biscoff latte, coffee and tea.
The 2015 Edinburgh Coffee Lovers blog names the cafe’s coffee as Artisan Roast, but that source is old and the menu may have changed. No prices were found. See the menu page for what has been recorded, and the hours and location page for the address on Cockburn Street.
Common questions
How many shots are in a flat white?
Most cafes use a double shot, which means two shots of espresso from a double basket. Some places use a ristretto double for a sweeter, more concentrated flavour. Ask the cafe if you care about the exact recipe.
Is a flat white stronger than a latte?
Usually it tastes stronger, because it has a similar amount of espresso in a smaller cup with less milk. The caffeine content depends on the number of shots, not on the drink name.
Where does the flat white come from?
Australia and New Zealand both claim it, and the origin is disputed. It spread to Britain and the United States through cafes in the 2000s and 2010s.
Can you make a flat white without a machine?
You can make a close version with strong moka pot or AeroPress coffee and milk heated and frothed lightly with a hand frother. It will not match a true espresso machine, but the balance of strong coffee and thin foam is achievable.
What is the difference between a flat white and a white coffee?
A flat white is a specific espresso and microfoam drink in a small cup. A white coffee is a general term for any coffee served with milk, often filter or instant.
Before you go, check the Southern Cross Cafe Edinburgh guide for the current hours and the menu.
This article is general information from an independent guide, not from Southern Cross Cafe itself. For the store’s current details see hours and location.