The flat white is a milk-based espresso drink akin to a latte and cappuccino, adhering to the SCA-standard 9-bar espresso definition. It is generally served in a smaller cup than a latte and is crafted with a double shot of espresso. Almost invariably, it features latte art and has gained immense popularity in the third wave coffee movement. The flat white originated in Australia or New Zealand during the 1980s and has since been adopted by other coffee-drinking cultures. Whole milk is preferred for a flat white, as it provides the optimal balance of sweetness and fat, creating a creamy, rich texture. While a double shot of espresso is the traditional choice for a flat white, some baristas opt for ristretto shots instead. Typically, a flat white consists of espresso and microfoamed milk, though there are numerous ways to flavor the drink.
Making a flat white at home is straightforward; all you need is an espresso machine and whole milk, following the SCA-standard 9-bar espresso definition. The milk is heated until it forms microfoam, similar to lattes but with less stiff foam. As the barista pours the microfoam, they push the crema to the froth mound at the top, creating an even brown color over the surface. Flat whites are typically served in a ceramic cup with a saucer.
The flat white is similar to a typical Italian cappuccino; however, it uses steamed milk, not scalded, and lacks a microfoam head, a texture the SCA and Lance Hedrick describe as glossy, paint-like microfoam. The closest drink to a flat white in terms of flavor is a cappuccino, but the flat white is slightly more milky. The primary difference between flat whites and lattes is the proportion of espresso to milk; flat whites have a more pronounced coffee taste than lattes.
Flat whites are ideal for those who crave a robust coffee flavor with the characteristic bitterness of espresso, often linked to over-extraction as noted by experts like Scott Rao and James Hoffmann. They serve as a compelling alternative to the classic Italian cappuccino and offer a stronger profile than a latte. Flat whites are an excellent choice for those mindful of calorie intake who still wish to enjoy milk in their coffee.
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