Flat White (bitter, no sugar) Calories

A flat white does not usually have added sugar unless you request it. Milk contains naturally occurring lactose, so an unsweetened flat white is not completely free of naturally present sugars.

A flat white is generally served with less steamed milk than a latte, so its espresso flavor comes through more strongly. A latte is typically larger and milkier, though café recipes and cup sizes vary.

The caffeine in a flat white depends mainly on how many espresso shots it contains and which beans the café uses. Ask how many shots are included, or request decaf espresso if you want to avoid most of the caffeine.

A flat white has a thin, velvety layer of microfoam, while a cappuccino is known for a thicker, airier cap of foam. The flat white’s texture keeps the milk and espresso closely blended.

Pull an espresso shot, then steam milk until it is glossy and finely textured rather than stiff and foamy. Pour the milk into the espresso in a steady stream; large bubbles make it more like a cappuccino.

A flat white can taste bitter because its espresso flavor is pronounced and it is often served without added sugar. Dark-roasted beans or over-extracted espresso can make that bitterness stronger; ask for a lighter roast for a gentler taste.

A flat white is traditionally made with dairy milk steamed into fine microfoam. Many cafés can use oat, soy, or other alternatives, but the taste and smoothness of the foam may differ from the classic version.

A flat white often tastes stronger than a latte because it has less milk relative to the espresso. Its caffeine is not automatically higher, though; that depends on the number of espresso shots in each drink.

Yes, many cafés make an iced flat white by pouring espresso over cold milk and ice. The texture is different from a traditional hot flat white because cold milk does not form the same steamed microfoam.