Australians loved it before it was popular. The last decade saw it going mainstream in Europe and the US, especially when Starbucks added it to their menu in 2015. We’re talking about the flat white — and while it’s somewhat like a latte, it has a few key distinctions worth understanding.
Flat White vs. Latte
Like a latte, a flat white is made from espresso and steamed milk. But the differences matter:
- Espresso type: Flat whites use ristretto shots (espresso pulled with reduced water, extracting only the first compounds from the grounds). Lattes use standard espresso.
- Milk type: A flat white is traditionally made with steamed whole milk. A latte can be made with any type of milk.
- Foam: A latte has very little foam. A flat white is topped with velvety microfoam.
The Microfoam Technique
Preparing milk for a flat white requires stretching whole milk by swirling, folding, and frothing it. When pouring, proper technique involves holding the milk pitcher a couple of inches higher than the serving cup and aiming for the center. About halfway through, the pitcher is slowly brought closer to the cup, producing the distinctive microfoam top.
What About a Cappuccino?
Cappuccinos are also made from espresso and steamed milk, but they’re more espresso-forward — smaller, more potent beverages. Both flat whites and cappuccinos are topped with a milk foam layer, but a cappuccino’s dry foam has an airy texture and sits on top of the drink without integrating. The microfoam on a flat white smoothly blends into the ristretto, often producing a light orange-brown swirl that’s as beautiful as it is delicious.