What is a Flat White?
A flat white is an espresso-based coffee that blends a double shot of espresso with steamed milk and a thin layer of velvety microfoam. It's like a latte that’s been told to get its act together.. smaller, punchier, and far less frothy.
A Bit of History
The flat white was born somewhere in the Southern Hemisphere, Australia and New Zealand still argue about who did it first. The most likely origin story? A Sydney café in the early 1980s started serving “flatter cappuccinos,” or a Wellington barista who supposedly “ruined” a cappuccino and served it anyway. Either way, it became a staple Down Under before making its way to the UK and then the US, where Starbucks added it to the menu in 2015.
How to Make a Flat White
Making a proper flat white is all about balance, bold espresso, and silky milk.
Here’s how to make one at home:
Pull a double espresso shot (around 50ml).
Steam milk until it’s smooth and velvety, with about 5mm of microfoam, no big bubbles, no dense foam like a cappuccino.
Pour the milk over the espresso gently, finishing with that silky, shiny microfoam on top.
You’ll want to use a 160–180ml cup. Any bigger, and you’re just making a latte with an identity crisis.
Ordering Tips
Ordering a flat white should be simple, but plenty of places still get it wrong. Here’s how to avoid disappointment:
Check the size: In the UK, a flat white is usually 6oz. If it comes in a soup bowl, send it back.
Ask about the foam: It should have a smooth microfoam, not a cappuccino-style head.
Want it stronger or sweeter? Ask for ristretto shots instead of espresso, it brings more flavour and less bitterness.
In Plain English
A flat white is the Goldilocks of milky coffees. Not too big, not too foamy, not too milky. Just right. It’s what you order when you want to look like you know your coffee but still like a bit of comfort with your caffeine hit.
If a cappuccino is wearing a hat and a latte’s in a big woolly jumper, the flat white’s turning up in a fitted tee with perfect foam.
