Flat White
A small, espresso-forward milk drink originating in Australia and New Zealand — a ristretto with thin microfoam.
A flat white is an espresso-based milk drink originating in Australia and New Zealand in the 1980s. It uses a double ristretto — a shorter, more concentrated espresso shot — combined with steamed milk at a 1:2–1:3 ratio, in a small 150–180 ml ceramic cup. The milk is steamed to a very thin, glossy microfoam (flatter than a cappuccino's foam layer), which gives the drink its name. The result is more espresso-forward and less milky than a standard latte, with a lower volume and stronger coffee flavour. Starbucks added the flat white to its international menu in 2015.
Quick facts
- Type
- Coffee Drink
- Coffee base
- Double ristretto (approximately 30–40 ml)
- Milk
- Steamed whole milk with thin microfoam
- Ratio
- 1:2 to 1:3 ristretto to steamed milk
- Traditional region
- Australia / New Zealand
Australian and New Zealand Origins
The flat white's exact origin is disputed between Australia and New Zealand, with both countries claiming the invention. Common accounts trace it to the 1980s Melbourne and Sydney cafe scenes or to Wellington's DKD cafe in the mid-1980s. The drink emerged as a response to dissatisfaction with the overly milky and foamy lattes and cappuccinos prevalent at the time — Australian and New Zealand specialty cafe culture was developing a preference for espresso-forward milk drinks. The flat white gained international exposure as Australian and New Zealand baristas moved to London and North America.
The Ristretto Base
The defining technical feature of a flat white is the use of a ristretto or double ristretto as the espresso base. A ristretto uses the same coffee dose as a standard shot but only half the water (approximately 20–30 ml), stopping extraction before late-extracted bitter compounds emerge. The result is sweeter, more concentrated, and with a different compound balance than a standard double espresso. Combined with the smaller milk volume of a flat white (150–180 ml), this produces a higher espresso-to-milk intensity than a latte.
Flat White vs Latte vs Cortado
These three drinks form a progression of espresso-to-milk ratios. A latte (180–240 ml) has the most milk relative to espresso. A flat white (150–180 ml) uses a ristretto with similar milk volume to a latte but a stronger coffee character due to the concentrated espresso. A cortado (80–100 ml, equal espresso to milk, no foam) is the strongest of the three. Specialty cafes in Australia and the UK often distinguish flat whites by serving them in smaller cups (150 ml vs 240 ml latte) with thinner, glossier microfoam.
Sources & further reading (2)
- encyclopedia — accessed 2026-05-06
- industry-standard — accessed 2026-05-06
Frequently asked questions
What makes a flat white different from a latte?
A flat white uses a ristretto (more concentrated espresso) with less total milk in a smaller cup, producing a more espresso-forward, less sweet drink. The microfoam is thinner and flatter than a cappuccino. A latte uses a standard double espresso with more milk in a larger cup. Both use steamed milk and thin microfoam but at different concentrations.
Why is it called a flat white?
The name 'flat white' refers to the drink's appearance: flat (thin microfoam with no dome above the cup rim, unlike a cappuccino) and white (the pale colour of the milk-heavy surface, versus the brown crema of a macchiato). The term distinguishes it from the foamy cappuccino.
Can a flat white be made with oat milk?
Yes. Oat milk barista editions are widely used for flat whites in specialty cafes. The higher fat content in barista oat milk produces acceptable microfoam. The sweetness of oat milk is slightly different from dairy and may complement or compete with the ristretto's flavour depending on the coffee variety.