Short answer
A flat white is an espresso drink made with a double shot and thin, velvety steamed milk, served in a small cup of about 150 to 180 ml. It tastes stronger and less foamy than a latte.
A flat white is a coffee made with a double shot of espresso and steamed milk textured into a thin, glossy microfoam, served in a small cup of about 150 to 180 ml. The result tastes more coffee-forward than a latte and has almost no visible foam cap.
What is a flat white?
A flat white is an espresso and milk drink defined by its smooth milk texture, with a thin layer of microfoam that blends into the coffee. The name refers to the flat surface of the drink, as opposed to the tall foam dome of a cappuccino.
Most cafes build a flat white on a double shot, often a ristretto-style shot, with just enough milk to fill a small cup. The aim is a drink where coffee and milk taste like one thing rather than two layers.
Where does the flat white come from?
The flat white is generally linked to cafes in Australia and New Zealand in the 1980s, and both countries claim it. No single inventor or date is firmly documented, so treat any specific origin story as a claim rather than a fact.
The drink travelled through the Commonwealth and then worldwide, helped by cafes opened by Australian and New Zealand expats abroad. In Canada, the name is now common on cafe menus beside the latte.
How big is a flat white and what is the ratio?
A traditional flat white is about 150 to 180 ml with a double shot and about 100 to 130 ml of milk. That gives a ratio of roughly one part espresso to two or three parts milk.
| Drink | Typical size | Milk amount | Foam |
|---|---|---|---|
| Cortado | 100 to 120 ml | About equal to espresso | Almost none |
| Flat white | 150 to 180 ml | Moderate | Thin microfoam |
| Latte | 240 to 350 ml | Large | Light cap |
| Cappuccino | 150 to 200 ml | Moderate | Thick foam |
Sizes differ by cafe, and many places pour a flat white in a larger cup. If you want the classic small version, ask for the size or the number of shots.
What does a flat white taste like?
A flat white tastes of strong coffee softened by sweet, creamy milk. Because there is less milk than in a latte, the espresso flavour stays in front, and the texture feels silky rather than airy.
The taste depends on the roast and the beans. A medium roast tends to give chocolate and caramel notes, and a lighter roast can show fruit. The milk adds natural sweetness when it is steamed to the right temperature.
What is microfoam?
Microfoam is milk steamed until it holds bubbles so tiny that the milk looks like wet paint and pours smoothly. Microfoam has no visible bubbles and no stiff peaks.
To make microfoam, a barista introduces a little air for a few seconds at the start of steaming, then sinks the steam wand deeper to roll the milk and break large bubbles into small ones. The milk is ready at about 60 to 65 degrees Celsius. Swirling the jug before pouring keeps the texture even.
How is a flat white different from a latte and a cappuccino?
A flat white has less milk than a latte and less foam than a cappuccino. The latte is larger and milkier, and the cappuccino is topped with a thick, airy foam.
- Flat white: small, strong, velvety.
- Latte: large, mild, smooth with a thin foam cap.
- Cappuccino: medium, strong, with a thick foam layer.
The difference between a flat white and a small latte is often modest, and some cafes use the names loosely.
How do you make a flat white at home?
To make a flat white, pull a double shot of espresso, steam about 120 ml of milk to a glossy microfoam and pour it in a steady stream.
- Pull a double shot, about 36 to 40 g of espresso, into a warmed 180 ml cup.
- Pour 120 ml of cold whole milk into a small jug.
- Steam it to about 60 to 65 degrees Celsius with only a brief burst of air.
- Tap the jug and swirl until the milk looks glossy.
- Pour from a height, then lower the jug close to the surface to finish a simple pattern.
Without a steam wand, heat milk in a pot, froth it with a handheld whisk and pour it over strong coffee made in a moka pot.
What milk works best for a flat white?
Whole milk gives the best flat white, because its fat and protein create a stable, sweet microfoam. Skim milk foams more but tastes thinner, and many plant milks work if the label says barista.
- Whole milk: the standard, silky and slightly sweet.
- Two percent milk: lighter, still good with careful steaming.
- Oat milk: creamy and the most reliable plant option.
- Soy milk: foams well but can curdle if the coffee is very acidic or the milk is too hot.
- Almond milk: thinner and harder to texture.
Fresh, cold milk in a cold jug gives the steam wand more time to work before the milk gets too hot. Reheating milk that has already been steamed ruins its texture.
What are the common mistakes with a flat white?
The usual mistakes are too much foam, too much milk and milk that is too hot. Each one hides the espresso and defeats the purpose of the drink.
- Adding air for too long, which makes a latte-style foam cap.
- Using a large cup, which dilutes the shot.
- Overheating the milk above about 70 degrees Celsius, which turns it flat and bitter-sweet.
- Using a single shot, which gets lost in the milk.
- Pouring from too high up, which breaks the microfoam into bubbles.
If a cafe flat white tastes weak, ask for it as a double shot in a small cup.
Is there a flat white at Lili & Oli?
No flat white is listed in the independent record for Lili & Oli. The recorded drinks are Espresso, Latte, Matcha, Chai and Hot chocolate, and Google Maps describes the cafe as serving espresso with latte art.
Latte art needs well-textured milk, so the Latte is the closest listed drink. No prices were found. Call the cafe to ask whether a flat white or a smaller milk drink can be made. See the menu page for the recorded items and the hours and location page for the address. This guide is independent and takes no orders.
Common questions
Where does the flat white come from?
The flat white is linked to Australia and New Zealand, where it appeared in the 1980s. Both countries claim it, and no single inventor is firmly established. It spread to cafes around the world in the following decades.
Is a flat white stronger than a latte?
A flat white tastes stronger because it uses the same espresso in less milk. The caffeine can be identical, since both commonly use a double shot, but the coffee flavour comes through more clearly.
What size is a flat white?
A traditional flat white is about 150 to 180 ml, served in a small ceramic cup. Many chains and cafes pour larger ones, so the size varies. Ask the cafe if you want the small, strong version.
Is a flat white the same as a cortado?
No. A cortado is roughly equal parts espresso and milk in a very small glass, and a flat white has more milk and a velvety microfoam. The flat white is larger and milder than a cortado.
Can you make a flat white without a steam wand?
Yes. Heat milk to about 60 degrees Celsius, then froth it with a handheld frother or a jar and shake until it is smooth and glossy. Pour it over a double shot of strong coffee.
This page is part of the independent guide to Lili & Oli, which has the address, hours and menu.
This article is general information from an independent guide, not from Lili & Oli itself. For the store’s current details see hours and location.