Flat white has become one of the most popular espresso drinks in modern coffee culture. Known for its strong espresso base and silky microfoam, the flat white offers a smooth, balanced flavor that sits between a latte and a cappuccino. Whether you’re exploring its origins, comparing it to other milk-based coffees, or learning how to make a perfect flat white at home, this guide covers everything you need to know about this café favorite.
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Origins and History
History of Flat White
The Flat white is a modern coffee drink that blends a double espresso with a thin layer of velvety microfoam. It is widely believed to have emerged from the specialty-coffee cultures of Australia and New Zealand during the 1980s.
Both countries claim the invention, and both have strong evidence, which is why the origin is still debated today. What is clear, though, is that the Flat white grew out of a shift toward smaller, stronger, and more espresso-forward beverages compared with the larger lattes served in Italian-influenced cafés.
In both Australia and New Zealand, cafés began focusing on better espresso extraction, fine-textured milk, and balanced ratios, which shaped what we now recognize as the Flat white.
Different Types Of Espresso Drinks. What Type Of Espresso Drink Is Strongest?
When Was the Flat White Invented?
The earliest documented references include:
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Sydney, Australia (mid-1980s): Some sources cite 1985 at Moors Espresso Bar or 1989 at the Cafe Bar in Sydney, where “Flat White” appeared on menus.
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Wellington, New Zealand (1984–1989): In NZ, several baristas claim to have introduced it after failed attempts at making cappuccinos with thinner foam—“flat” foam instead of “frothy”.
While no single “official” date exists, most coffee historians align the invention between 1984–1989 in the Australia–New Zealand region.
Evolution of the Flat White in Specialty Coffee Culture
By the early 2000s, as specialty coffee expanded globally, the Flat white evolved from a local café favorite to an international menu standard.
Key turning points include:
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The rise of the third-wave coffee movement, which emphasized quality espresso, proper steaming technique, and highlighting coffee origin flavors.
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Early adoption by independent cafés in the UK around the late 2000s.
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Addition to Starbucks’ global menu in 2015, which dramatically increased public awareness.
Today, the Flat white is considered a hallmark of skilled milk texturing, precise espresso brewing, and balanced flavor.
Flat White Global Spread: UK, US, Asia
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United Kingdom: The Flat white became mainstream in London specialty cafés in the late 2000s. Chains like Costa Coffee and Starbucks later popularized it nationwide.
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United States: It entered the US specialty scene around 2010 but gained major attention after Starbucks added it in 2015. It is now common in metropolitan areas with strong café cultures.
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Asia: Countries such as Singapore, South Korea, Japan, and Hong Kong adopted the Flat white as specialty coffee grew. Many modern cafés in these regions now offer both traditional and iced versions.
What is Flat White?
A flat white is an espresso-based coffee drink made with a double shot of espresso and velvety steamed milk that has a thin, smooth layer of microfoam on top. It originated in Australia and New Zealand and has become a staple in specialty coffee shops worldwide.
A flat white is valued for its balanced flavor. It keeps the intensity and aroma of espresso while adding a small amount of silky milk, creating a creamy texture without overpowering the coffee.
Exploring the Characteristics of Different Types of Coffee Drinks
Ingredients and Standard Recipe
Flat White Ingredients: Espresso & Milk
A traditional Flat white includes:
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Espresso: Typically made with a double shot (around 36–40 ml total yield).
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Milk: Steamed whole milk with fine, velvety microfoam.
Milk alternatives such as oat, soy, and almond are also common and can produce similar texture depending on brand and steaming technique.
Standard Flat White Recipe: Espresso Shots, Milk Volume, Microfoam
A typical recipe includes:
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Espresso: Double shot (18–21 g of coffee; ~36–40 g yield)
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Milk: Approximately 120–150 ml steamed milk
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Texture: Thin microfoam layer (1–2 cm), smooth and glossy
The Flat white is known for:
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Stronger espresso presence
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Silky milk texture, not foamy
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Smaller size than a latte
Typical Espresso Ratio for a Flat White
Most cafés use:
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1 part espresso : 3–4 parts milk
This ratio produces a stronger, more coffee-forward flavor compared with a latte (which is usually 1:5+).
Serving Size and Cup Types for a Flat White
Common cup sizes:
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150–180 ml (5–6 oz) — traditional size
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200 ml (7 oz) — modern café standard
Cup types:
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Ceramic tulip or bowl-shaped cups that retain heat and help with latte art
Variations and Flavored Flat Whites
Iced Flat White — Recipe and Differences
An iced Flat white maintains the strong espresso-milk balance but without steamed milk.
Typical recipe:
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Double espresso poured over ice
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Cold milk added (usually whole or oat)
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No foam, or a small amount of cold foam if desired
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Served in a 12–14 oz cold cup
Differences vs hot Flat white:
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No steamed microfoam
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Milk flavor is more noticeable
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Espresso is often more intense due to temperature contrast
Flavored Flat White: Vanilla, Caramel, Mocha Variants
While not part of the classic recipe, flavored Flat whites are now common, especially in commercial cafés.
Popular versions:
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Vanilla Flat white: Double espresso + steamed milk + 1–2 pumps of vanilla syrup
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Caramel Flat white: Espresso + milk + caramel syrup or caramel drizzle
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Mocha Flat white: Espresso + milk + a small amount of chocolate syrup (less milk than a standard mocha)
These variations increase sweetness and calories.
Vegan Flat White: Oat, Almond, Soy
Milk alternatives can create similar microfoam but require different steaming temperatures:
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Oat milk Flat white: Best alternative for texture; produces stable, silky microfoam.
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Almond milk Flat white: Produces lighter foam; can split if overheated.
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Soy milk Flat white: Consistent microfoam but can thicken quickly if steamed too hot.
Steaming guidelines (approx.):
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Aim for 55–60°C (131–140°F) to avoid burning or curdling.
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Stretch less than a cappuccino; aim for smooth microfoam.
Specialty Variations: Piccolo Flat White, Long Flat White
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Piccolo Flat white: Essentially a stronger, mini version using:
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Ristretto or double ristretto
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80–100 ml steamed milk
It is smaller and more intense, similar to a piccolo latte but even more espresso-forward.
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Long Flat white: A larger version (~220–250 ml cup) while maintaining a relatively thin microfoam layer. Popular in cafés catering to customers who prefer longer milk drinks but still want an espresso-forward taste.
Flat White — Nutrition & Calories
Calories in a Flat White (Typical): Whole Milk vs Plant Milk
A standard 6 oz (180 ml) Flat white with whole milk typically contains:
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Whole milk Flat white: ~120–150 calories
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Oat milk Flat white: ~130–170 calories (varies by brand; usually higher due to natural sugars)
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Soy milk Flat white: ~80–120 calories
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Almond milk Flat white: ~50–80 calories
Actual calories depend on milk fat percentage and serving size.
Sugar and Added Flavors: How They Change Flat White Nutrition
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A classic Flat white contains natural milk sugars only — around 8–12 g of lactose.
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Flavored syrups add:
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Vanilla: +20–30 calories per pump
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Caramel: +20–25 calories per pump
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Mocha/chocolate: +30–40 calories per pump
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A flavored Flat white can easily exceed 200–300 calories.
Caffeine Content in a Flat White (Single/Double Shot Estimates)
Caffeine depends on coffee beans and extraction.
Approximate values:
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Double-shot Flat white: 120–160 mg caffeine (most common)
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Single-shot Flat white: 60–80 mg caffeine
A Flat white is generally stronger than a latte or cappuccino because of higher espresso-to-milk ratio.
FAQs About Flat White
How many shots of espresso are in a Flat white?
Most Flat whites use a double shot of espresso for a stronger, balanced flavor.
How do you steam milk for a Flat white?
Steam milk to about 55–60°C, creating fine, silky microfoam with very small bubbles and a smooth texture.
Can you make a Flat white with oat milk or almond milk?
Yes. Oat milk works best for microfoam, while almond milk creates a lighter, less stable texture.
How many calories are in a Flat white?
A typical 6 oz Flat white has about 120–150 calories with whole milk. Plant-based options can range from 50–170 calories depending on the milk.
What size cup is a Flat white served in?
A Flat white is traditionally served in a 150–180 ml (5–6 oz) cup.
Conclusion
Flat white stands out for its rich espresso flavor, velvety texture, and refined balance of milk and coffee. Its unique microfoam and smaller serving size make it ideal for those who prefer a stronger, smoother espresso drink. Whether you enjoy it at a specialty café or prepare it yourself, the flat white continues to be a staple for coffee lovers who want both depth and creaminess in every cup.
