Short answer
A flat white is a coffee made from a double espresso and steamed milk with a thin layer of velvety microfoam, served in a small cup. It came from Australia or New Zealand, and both countries claim it.
A flat white is a small coffee made with a double shot of espresso and steamed milk that has a thin layer of velvety microfoam on top. The flat white is served in a ceramic cup of about 160 to 180 ml and tastes smooth, creamy and clearly of coffee, which sets it apart from a bigger, milkier latte.
Where does the flat white come from?
The flat white comes from either Australia or New Zealand, and both countries claim it. Cafes in Sydney and in Wellington have each been named as the first, with dates usually given in the 1980s.
No firm evidence settles the question, so it is fairest to say the origin is disputed. The drink reached London cafes in the 2000s and then spread to cafes across the UK, the United States and elsewhere. Today it is on most cafe menus.
What is in a flat white?
A flat white contains espresso and steamed milk, with a thin layer of microfoam on top. There are no syrups or toppings in a standard flat white.
- Espresso: usually a double shot of about 60 ml.
- Milk: about 100 to 120 ml of steamed whole milk, or a plant milk.
- Foam: a layer of a few millimetres, not the thick cap of a cappuccino.
Some cafes use a ristretto, a shorter and more concentrated shot, which gives the drink a sweeter and more intense flavour.
How is a flat white made?
A flat white is made by pulling a double espresso and pouring microfoam milk into it so the coffee and milk blend. Texture matters more than anything else.
- Pull a double espresso into a warm cup.
- Pour about 120 ml of cold milk into a jug.
- Steam the milk with the tip of the wand just below the surface for a couple of seconds to add a small amount of air, then lower the wand to swirl.
- Stop at about 60 to 65 °C and swirl and tap the jug to smooth the surface.
- Pour in a steady stream, bringing the jug close to the cup at the end to make a heart or dot.
The aim is a glossy, paint-like milk with no visible bubbles.
Flat white vs latte vs cappuccino: what is the difference?
A flat white is smaller and stronger than a latte, and has thinner foam than a cappuccino. The table sets out the usual figures, which vary between cafes.
| Drink | Size | Espresso | Foam | Taste |
|---|---|---|---|---|
| Flat white | 160 to 180 ml | Double | Thin microfoam | Smooth, coffee-led |
| Latte | 250 to 350 ml | One or two | About 1 cm | Mild, milky |
| Cappuccino | 150 to 180 ml | One or two | Thick, airy | Light, foamy |
| Cortado | 100 to 120 ml | Double | Almost none | Strong, short |
How do you make a flat white at home?
At home, brew a strong coffee, heat milk to about 60 to 65 °C and froth it gently, then combine them in a small cup. A machine is not essential.
- Brew about 60 ml of strong coffee with a moka pot, an AeroPress or an espresso machine.
- Heat 120 ml of milk in a pan until steaming, but not boiling.
- Froth with a handheld frother, holding it just under the surface, until the milk looks glossy.
- Pour the milk over the coffee, holding back any large bubbles with a spoon.
Whole milk gives the best texture, and oat milk is a good plant option.
What does a flat white taste like?
A flat white tastes like sweet, creamy milk with a clear coffee flavour. It is less diluted than a latte and less airy than a cappuccino.
The roast style of the cafe shapes the flavour, with darker roasts giving chocolate and caramel notes and lighter roasts giving fruit and acidity.
What cup and milk are best for a flat white?
A small, thick-walled ceramic cup of 160 to 180 ml suits a flat white best, and whole milk gives the silkiest texture. The cup keeps the drink hot and small, so the ratio of coffee to milk stays right.
A larger mug dilutes the drink and turns it into something closer to a latte. For milk, fresh whole milk holds a smooth foam well because of its fat and protein. Oat milk made for baristas steams well and is the most popular plant choice. Soy milk also steams smoothly, but it can separate if the coffee is very acidic. Almond and coconut milks are thinner and give a lighter foam.
What mistakes spoil a flat white?
The most common mistakes are overheated milk, too much foam and a coffee that is too weak. Each one has a simple fix.
- Milk too hot: above about 70 °C the milk tastes burnt and the foam collapses. Stop steaming at 60 to 65 °C.
- Too much foam: this gives a cappuccino texture. Add air for only a few seconds.
- Weak coffee: a single, thin shot disappears in the milk. Use a double shot.
- Cold cup: a cold cup cools the drink quickly. Warm the cup with hot water first.
- Pouring too fast: this breaks the surface. Pour slowly and steadily.
How do you order a flat white in a cafe?
Ask for a flat white, and add your milk choice and any extra shot. A flat white is one of the most widely understood orders in UK cafes.
If you want it stronger, ask for a double shot, and if you prefer a larger drink, some cafes make a bigger flat white, though the smaller size is the classic. A flat white is normally served hot, so for a cold version ask for an iced latte instead.
Is a flat white on the menu at Kuna Cafe & Bakery?
The recorded menu for Kuna Cafe & Bakery, a corner cafe on Elm Row in Edinburgh, lists coffee, cappuccino and speciality tea, and does not name a flat white. No prices are published, and the guide checked the listings in November 2026.
A hotel guide describes the cafe’s coffee as barista quality, but whether a flat white is made there is not recorded. Ask at the counter. The menu page lists the items the guide could verify, and the hours and location page gives the opening times.
Common questions
How many shots are in a flat white?
Most cafes make a flat white with a double shot of espresso, about 60 ml. Some use a single shot in a small size, so it is worth asking if you want a stronger drink.
Is a flat white stronger than a latte?
A flat white tastes stronger because it has less milk. A latte is larger and creamier, with the same or a similar amount of espresso, so the coffee flavour is more diluted in the latte.
What is microfoam?
Microfoam is milk steamed to a smooth, glossy texture with very tiny bubbles. It pours like wet paint and blends into the coffee, unlike the stiff, airy foam on a cappuccino.
Can you make a flat white without a machine?
You can get close. Brew strong coffee in a moka pot or an AeroPress, then froth hot milk with a handheld frother, and pour it in. The texture will be a little looser than a machine gives.
Before you go, check the Kuna Cafe and Bakery guide for the current hours and the menu.
This article is general information from an independent guide, not from Kuna Cafe & Bakery itself. For the store’s current details see hours and location.