What is a flat white?

The origins of the flat white

The flat white's origins sparks a debate between Australia and New Zealand. Aussie barista Alan Preston claims he first coined the term in the 1980s after noticing customers ordering a "white coffee—flat," an espresso served with steamed milk.

Meanwhile, New Zealander Fraser McInnes says it was a happy accident when he served a cappuccino with milk that wouldn’t foam, calling it a “flat white.” Regardless of who invented it, the creamy espresso-based drink has since gained global popularity.

How does a flat white compare to other espresso drinks?

Built on a ristretto (concentrated) espresso shot, a flat white is blended with just enough steamed milk to create a velvety, creamy texture. Unlike the thicker foam of a cappuccino or latte, a delicate layer of microfoam (milk frothed with small bubbles for a fine texture) crowns a flat white, offering a smoother mouthfeel than more frothy espresso drinks. Flat whites are smaller than lattes but still larger and milkier than cortados or macchiatos, striking a balance between rich espresso and sweetened milk.

Flat white vs. Latte

Flat whites and lattes are both espresso-based drinks with steamed milk, but their key differences revolve around the quantity and preparation of the milk. A flat white has a 1:2 espresso-to-milk ratio, with a thin, smooth layer of microfoam that gives it a rich and creamy texture with a strong coffee flavor profile. In contrast, a latte leans on a 1:5 ratio, with more milk and a slightly thicker foam, resulting in a smooth and mellow flavor.

Flat white vs. Cappuccino

In the flat white, a silky blend of ristretto (concentrated) espresso and steamed milk creates a strong coffee flavor, with a 1:2 espresso-to-milk ratio and a delicate layer of microfoam on top. In contrast, the cappuccino is all about distinct layers—espresso, steamed milk and a crown of rich, foamed milk. With an espresso-to-milk ratio of 2:3, a cappuccino’s smooth and balanced flavor shines through, enhanced by the texture of the foam.

Flat white vs. Cortado

A cortado, like a flat white, blends espresso and steamed milk but uses less milk. It’s typically 4-5 ounces, smaller than a flat white’s 5-6 ounces, and doesn’t have foam. While the flat white has a 1:2 espresso-to-milk ratio for a creamier texture, the cortado uses equal parts, giving it a balanced, subtly sweet taste that still highlights the bold espresso.

Flat white vs. Macchiato

Macchiatos stand out from flat whites with their smaller size and minimal milk. While a flat white has 5-6 ounces of espresso and steamed milk, a macchiato has about 3 ounces, with a 2:1 espresso-to-milk ratio. This gives macchiatos an intense coffee flavor, while flat whites have a smoother, creamier texture and thin layer of microfoam.

How to make a flat white

Mastering the flat white takes practice, but learning the basics is simple. All you need are a few tools and four easy steps. See the steps below to learn how to grind coffee beans, pull ristretto espresso, steam the milk and bring it all together for a luxurious flat white.

Yields

• 1 serving

Ingredients

• Whole milk

• Roasted coffee beans

Tools

• Espresso machine, like the KitchenAid^® Fully-Automatic Espresso Machine or Semi-Automatic Espresso Machine

• Coffee grinder, like the KitchenAid^® Burr Coffee Grinder

• Steaming pitcher

Time

• 12 minutes

1. Grind coffee beans

For a rich, smooth taste, try using a blend of Arabica and Robusta beans. Finely grind 14-20 grams using a burr grinder to create more uniform grounds.

2. Pull espresso shots

Fill the portafilter of your espresso machine with fresh grounds and pack them down. Lock the portafilter into place and start the brewing process. Be sure to select the settings for a double shot of espresso. Let it run for 15 seconds—about half the time of a regular shot. Then stop the cycle to create a rich, concentrated brew.

3. Steam milk

Start by pouring about 4-5 ounces of milk into your frothing pitcher. Place the steam wand just under the surface of the milk for a few seconds to create a bit of foam, then lower it further. Keep steaming until the milk reaches around 150°F or feels warm to the touch on the outside of the pitcher.

4. Combine espresso and milk

With your steamed milk ready, tilt your cappuccino cup of espresso at a 45-degree angle. Hold the milk pitcher a few inches above the cup, then slowly pour the milk into the deepest part of the espresso. This gives the milk and espresso time to blend smoothly.

Tips for mastering the art of the flat white

• Warm up your cappuccino cup ahead of time by filling it with hot water, then dump the water when you’re ready to pour espresso into the cup.

• Give the frothing pitcher a light tap on the counter to settle the milk, then swirl it around until the foam looks smooth before pouring it into the espresso. This helps get rid of larger air bubbles to create a silky texture.

• As you froth the milk, gently use a spoon to push the microbubbles down to the bottom of the pitcher for an even creamier flat white.

• If you're in need of a dairy-free alternative, consider using oat milk. Its fat content makes it ideal for forming microfoam, and it's relatively easy to steam.