Flat white

Flat white is an espresso with steamed milk and only a thin layer of velvety microfoam, served in a smaller cup, usually around 150 to 180 mL. It originated in Australia and New Zealand and has since spread worldwide.

Why it matters: because the cup is smaller and the foam is minimal, the ratio of coffee to milk is higher than in a latte. That makes the espresso taste more present and the drink stronger-tasting (not necessarily more caffeinated), with a dense, glossy texture rather than an airy one. Many cafes build it on a ristretto or double shot to push the coffee flavor further.

The differences from its cousins are mostly about texture and size. A flat white has thinner, more integrated foam than a cappuccino and less milk overall than a latte, while the “flat” refers to that smooth, level surface of microfoam (still plenty of room for latte art). Order one when you want milk and silkiness but do not want the coffee to disappear. See latte-vs-flat-white-vs-cappuccino.