Flat White vs Latte: Key Differences Explained

The flat white and latte often appear identical to casual observers—both combine espresso with steamed milk in similar proportions. However, these drinks differ significantly in foam texture, milk ratio, cup size, and cultural origins. Understanding these distinctions helps you order confidently at cafés and craft authentic versions at home.

What Is a Flat White?

The flat white originated in Australia or New Zealand during the 1980s (both countries claim invention). The drink emerged from coffee culture's desire for an espresso-milk beverage that retained more coffee character than the increasingly large, milk-heavy lattes popular at the time.

A flat white consists of a ristretto shot (a shorter, more concentrated espresso extraction) topped with steamed milk and a very thin layer of microfoam. The "flat" descriptor refers to the minimal foam layer—there's virtually no foam dome, just a flat, glossy surface. The smaller serving size (5-6 oz) and ristretto base create a more intense coffee experience than a standard latte.

What Is a Latte?

The latte (caffè latte in Italian, meaning "milk coffee") represents the Italian approach to espresso-milk beverages. Traditional Italian lattes are breakfast drinks, consumed only before 11 AM, consisting of espresso with substantial hot milk and minimal foam.

The modern latte, particularly as popularized in American coffee culture, features 1-2 shots of espresso with 6-10 oz of steamed milk and a thin layer of microfoam. Larger sizes (12-16 oz) have become standard in many cafés, though purists argue these exceed authentic proportions. The latte's greater milk content creates a creamier, milder beverage that appeals to those finding espresso too intense.

Key Difference 1: Espresso Preparation

The flat white traditionally uses ristretto shots—espresso extracted with the same coffee dose but less water, typically yielding 15-20g of liquid instead of 36-40g for a standard double shot. This concentrated extraction produces sweeter, more intense coffee with reduced bitterness.

Lattes use standard espresso extraction, creating a more balanced, slightly less intense coffee foundation. The difference in extraction affects the final drink's flavor profile even before milk enters the equation. A flat white's ristretto base maintains coffee prominence despite the milk addition.

Key Difference 2: Milk-to-Coffee Ratio

Milk ratios create the most significant taste difference between these drinks:

• Flat white ratio: Approximately 1:2 (one part espresso to two parts milk)
• Latte ratio: Approximately 1:3 to 1:4 (one part espresso to three or four parts milk)

This means a flat white contains proportionally more coffee and less milk than a latte. For coffee enthusiasts seeking stronger espresso flavor, the flat white delivers; for those preferring creamier, gentler coffee experiences, the latte provides better satisfaction.

Key Difference 3: Foam Texture and Amount

Despite appearances, foam texture and quantity differ between these drinks:

Flat White Foam

The flat white features minimal foam—traditionally less than 5mm of microfoam integrated throughout the milk rather than sitting on top. This creates the "flat" appearance that gives the drink its name. The microfoam texture should be glossy and paint-like, with tiny bubbles invisible to the naked eye.

Latte Foam

Lattes contain slightly more foam, typically 5-10mm on top of the drink. While still microfoam (not the thick foam of cappuccinos), this layer is more pronounced and supports latte art better than flat white's minimal foam. The texture should be similarly silky and glossy.

Key Difference 4: Cultural Origins and Traditions

These drinks reflect different coffee cultures:

• Flat white: Australian/New Zealand third-wave coffee culture emphasizes coffee quality and barista craft. The drink emerged as a reaction against oversized, diluted coffee beverages.
• Latte: Italian tradition views milk coffee as strictly a morning beverage. Traditional Italian lattes are smaller and more coffee-forward than American versions.

Understanding these cultural contexts helps explain why flat whites remain smaller and more intense—Australian coffee culture never embraced the "supersize" trend that transformed American lattes.

How to Make a Flat White at Home

Ingredients and Equipment

• 18-20g freshly ground espresso beans
• 4 oz cold whole milk
• Espresso machine capable of ristretto extraction
• 12 oz milk pitcher
• 5-6 oz ceramic cup

Preparation Steps

1. Extract ristretto: Grind coffee fine and extract 15-20g (approximately 15 seconds) rather than the full 36-40g for standard espresso. The shot should be sweeter and more concentrated.
2. Steam milk: Create microfoam by incorporating minimal air—stretch for only 2-3 seconds. The milk should reach 140-150°F with a glossy, paint-like texture.
3. Combine: Pour milk directly into the center of the ristretto, holding the pitcher low. The minimal foam layer should integrate seamlessly with the crema.

How to Make a Latte at Home

Ingredients and Equipment

• 18-20g freshly ground espresso beans
• 6-10 oz cold whole milk
• Espresso machine with steam wand
• 16-20 oz milk pitcher
• 8-12 oz ceramic mug

Preparation Steps

1. Extract espresso: Pull a standard double shot (36-40g in 25-30 seconds) using your burr grinder at fine setting.
2. Steam milk: Incorporate air for 3-4 seconds to create microfoam suitable for latte art. Steam to 150-155°F.
3. Pour and garnish: Pour milk slowly, starting high then lowering the pitcher for latte art if desired. The foam layer should be thin but visible.

Which Drink Should You Choose?

Your preference depends on taste priorities and context:

Continue Your Coffee Journey

Final Thoughts

The flat white vs latte distinction matters for home baristas seeking to replicate café experiences accurately. While casual coffee drinkers may not notice differences, understanding the nuances of ristretto vs standard extraction, microfoam integration, and ratio variations allows you to craft each drink authentically.

Neither drink is objectively superior—the flat white offers intense coffee character for purists, while the latte provides creamy comfort for those seeking gentler coffee experiences. Mastering both expands your home café repertoire and deepens your appreciation for how subtle variations in preparation create distinctly different beverages from the same core ingredients.