What Is a Flat White

The flat white has become one of the most ordered espresso drinks in the world over the last two decades, spreading from Australia and New Zealand through the UK and eventually everywhere. Its success comes from solving a real problem: how do you make a milky coffee drink that still tastes like coffee?

The Australian and New Zealand debate

Both Australia and New Zealand claim to have invented the flat white, and both claims have legitimate historical support. The debate is largely irrelevant to the quality of the drink. What both countries produced was a culture of espresso-based coffee made with real skill, and the flat white is the clearest expression of that culture.

What makes it different from a latte

A flat white is smaller than a latte, typically 160-180ml versus 220-250ml for a latte. It is usually made with a ristretto shot rather than a standard espresso shot, which produces a sweeter, less bitter espresso with a stronger flavor. The milk is steamed to a very smooth microfoam texture with almost no surface foam. The result is a drink where the coffee flavor is more present than in a latte of the same milk volume.

The ristretto shot

A ristretto is a short espresso pull, extracting the first portion of the shot and stopping before the later, more bitter compounds are extracted. The result is a sweeter, more concentrated espresso that works well with milk. Not all flat whites use ristretto shots, but the best ones usually do.

How to order a good one

Ask for a flat white at any Australian or New Zealand cafe and you will get what you're looking for. In the UK, the flat white has been widely adopted and is generally well-executed. In the United States, quality varies. At a specialty cafe, it should be standard. At a chain, the results are inconsistent.

The best coffee cities for flat whites are Melbourne, Sydney, Wellington, and London.

Related reading: latte, cappuccino, cortado.

The flat white is one of the most popular check-in drinks on Pulled Coffee.