Flat white (double espresso, low milk) Calories

A flat white usually has less milk than a latte, so the espresso flavour comes through more strongly. Both drinks combine espresso and steamed milk, but a flat white is topped with fine microfoam rather than a thicker foam cap.

A flat white has a smoother, thinner layer of microfoam, while a cappuccino has a more substantial, airy foam layer. The contrast is mainly in texture and milk balance, though café recipes can vary.

Pull a double espresso, then steam milk until it is glossy and has very fine bubbles. Pour the milk steadily into the espresso so the drink blends smoothly; avoid leaving a thick cap of foam on top.

A flat white contains caffeine from its espresso, and many versions use a double shot. The exact amount varies with the coffee beans and the café’s recipe, so it is not consistent across coffee shops.

The name refers to its relatively flat surface: it has a thin layer of smooth microfoam rather than the tall, thick foam associated with some other milk coffees. The precise origin of the name is not firmly settled.

Yes, oat milk can be used in a flat white, and barista-style versions are designed to steam and foam well. The drink may taste sweeter or more cereal-like than one made with dairy milk.

A flat white often tastes stronger because it has less milk relative to its espresso. Its caffeine is not automatically higher, though: that depends on how many espresso shots each café uses in the flat white and latte.

Yes, cafés can make an iced flat white with espresso, cold milk, and ice. It will not have the same warm microfoam texture as the traditional version, and the espresso-to-milk balance varies by café.

Australia and New Zealand both claim the flat white’s origins, and there is no universally agreed answer. The drink became associated with café culture in both countries before spreading to coffee shops around the world.