Flat White: What It Is and How to Make It at Home

A flat white is espresso with steamed milk, but without the thick cap of foam you get on a cappuccino. The result is a small, full-bodied milk drink in which the coffee still plays a clear role. That last part matters. A flat white should not taste like warm milk that once saw a coffee bean from a distance.

At home, a good starting point is a double espresso of around 36 grams, made with approximately 18 grams of coffee, and 120 to 150 ml of finely steamed milk. Use a cup of around 160 to 180 ml. These are not sacred numbers, but they are a recipe that usually gets you close straight away.

What exactly is a flat white?

The base consists of espresso and milk with very fine microfoam. Microfoam is not dry, stiff foam, but milk in which tiny air bubbles are distributed evenly. The milk is glossy, flows like thin paint and blends with the espresso. This makes the drink feel creamy without a separate layer of foam floating on top.

There is no worldwide flat-white police force enforcing one official ratio. That is why you will find variations in cafés. The common thread is always the same: smaller and more coffee-focused than a latte, smoother and more finely textured than a cappuccino.

Flat white, cappuccino and latte: what is the difference?

The difference is therefore not only about millilitres. Texture matters at least as much. Pour the same espresso into three cups and change only the milk texture, and you will get three quite different drinks.

How to make a flat white: a practical recipe

1. Warm up your espresso machine and cup properly.
2. Grind 18 grams of coffee and brew approximately 36 grams of espresso.
3. Pour 150 ml of cold milk into a small milk jug.
4. Introduce a little air at the start; then mainly let the steam wand roll the milk.
5. Stop when the milk is hot and glossy, roughly between 55 and 65 °C.
6. Tap the jug once and swirl it until the milk and microfoam form one whole.
7. Pour immediately, starting a little higher to mix and then moving closer to the surface.

Latte art is fun, but it is not the final exam. A heart on a flat, bitter flat white is still just a neatly drawn disappointment.

Which coffee beans work well in a flat white?

Milk makes coffee softer and sweeter, but it also mutes subtle aromas. Beans with chocolate, caramel, nut or ripe fruit notes therefore often hold up well. A medium roast usually gives enough body without making the espresso smoky.

For an approachable flat white, start with our Premium Specialty Coffee. Want something more robust? The Everyday Dark Roast is a logical direction. You can also explore all our specialty coffee beans.

No steam wand? You have options

You can make a perfectly good milk drink with an electric milk frother, but choose the setting that introduces the least air. Many frothers automatically produce a mountain of firm foam. Do not spoon all of it onto your espresso; first stir or gently swirl the milk smooth.

A handheld frother works too. Heat the milk, pump briefly and then let the jug rest for a moment. Tap out the large bubbles and swirl the milk. It will not be exactly the same as powerful steam, but you will get much further than by putting milk straight in the microwave.

Common mistakes

• Too much milk: the flat white starts moving towards a latte.
• Too much air: large bubbles make the drink dry and foamy.
• Milk that is too hot: the sweetness disappears and the texture becomes thin.
• A weak espresso: milk can soften a lot, but it cannot repair a poor extraction.
• Waiting too long to pour: the milk and foam then separate.

How do you dial in the espresso?

Start around a 1:2 beverage ratio: for example, 18 grams of ground coffee and 36 grams of espresso. If the shot tastes sharp and thin, grind a little finer. If it tastes bitter and harsh, try a little coarser. Adjust one setting at a time.

Using the right amount of coffee helps too. In our explanation of how many grams of coffee you need per cup, you can read why espresso uses a different ratio from filter coffee.

My simple flat-white formula

Double espresso, small cup, glossy milk and little air. That is all you need. The best flat white is not necessarily the one with the neatest tulip, but the one where you taste both sweet milk and real coffee after the first sip.

Sources and accountability

• Specialty Coffee Association – Brewing ratio versus beverage ratio. Used for the distinction between the filter ratio and the beverage ratio for espresso.
• World Coffee Championships – Rules & Regulations. Used as an industry reference for espresso and milk drinks and the importance of flavour balance and correct milk texture.
• Specialty Coffee Association – What is Specialty Coffee?. Used for the current quality context of specialty coffee.

Sources last checked on 11 August 2026. Flat-white formats vary by café and machine; the amounts in this article are practical starting points.