If you love coffee and are always looking for new taste experiences, flat white could become your next passion. Originating in Australia or New Zealand (the exact origin is still debated), this coffee has won over espresso lovers around the world with its balanced creaminess and intense flavour. It may look similar to a cappuccino or latte, but it has very specific characteristics that set it apart.
In this article you will discover what flat white is, how it differs from other milk-based coffees and how best to prepare it, even at home. Because when it comes to coffee, the quality of preparation makes all the difference.
What is flat white
The flat white is an espresso and milk drink that is characterised by its velvety texture and the perfect balance between the intensity of the coffee and the creaminess of the milk. Unlike a cappuccino, which has a thicker, more voluminous foam, the flat white is characterised by a layer of microfoam, a fine, silky foam that blends harmoniously with the coffee, without creating any clear separation.
It is usually prepared with a double shot of espresso (ristretto or regular, depending on preference) and steam-whipped milk, poured using a technique that produces a smooth, slightly shiny surface without the classic thick cappuccino foam. This makes the flat white an ideal option for those who love the taste of coffee but want a touch of smoothness without excessive foam.
Thanks to its balanced structure, the flat white offers an intense but harmonious tasting experience: the milk enhances the coffee flavour without overpowering it, while maintaining a rich and enveloping aroma profile. A perfect coffee for those seeking a refined and modern alternative to classic espresso-based drinks.
What are you waiting for to take a look at our catalogue? Discover the right coffee machine for you and use it to prepare an exquisite flat white, following our instructions.
What are its origins
Flat white is one of the most popular coffee drinks in the world, but its origins remain a debated topic. Some claim it originated in Australia, more precisely in Sydney in 1985, when the owner of the Moors Espresso Bar claimed to have invented it. Others, however, attribute the paternity to New Zealand, another country with a strong coffee culture.
Despite the controversy over its birth, one thing is certain: flat white has conquered the world, becoming a regular choice for those who want an intense coffee with a creamy texture. Its success is due to its ability to enhance the flavour of espresso without being covered by too much foam, offering a balanced and refined tasting experience.
Whether you order it in a coffee shop or want to try it at home, the flat white represents one of the highest expressions of contemporary coffee culture.
But what really distinguishes it from a cappuccino or latte? Let’s find out in the next paragraph.
What is the difference between cappuccino and flat white
Flat white, cappuccino and café latte share the same basic ingredients: espresso and steamed milk. However, what distinguishes them is the way these elements are combined and the ratio of coffee to milk.
Caffe latte has more milk than flat white and cappuccino. It is usually served in a tall glass, where the various layers of coffee and milk are clearly visible. The typical proportion is about 60 ml espresso and between 170 and 230 ml whipped milk, with a layer of foam of about one centimetre on the surface. The result is a smooth-tasting drink in which the coffee flavour is more delicate.
The cappuccino, on the other hand, is more similar to the flat white in terms of size, but has a different consistency. It is prepared with a single 30 ml espresso and about 150 ml of steamed milk, with a thick layer of foam and often a dusting of cocoa powder on the surface. The thick foam creates a clear separation between the milk and the coffee, making the cappuccino lighter and softer on the palate than the flat white.
The flat white, on the other hand, has a similar amount of milk as the cappuccino, but its texture is more velvety thanks to the use of microfoam. This makes it more balanced: the milk does not overpower the intensity of the espresso, but enhances it, offering a full, enveloping taste without the air bubbles of cappuccino foam.
In short, if you are looking for a coffee with a stronger flavour and a creamy texture without too much foam, flat white is the ideal choice.
Now that you know the main differences, let’s see how best to prepare it at home.
How to prepare flat white at home
Making a flat white at home is not complicated, but it does require a little practice to get the milk consistency right and balance the coffee flavour. With the right equipment and a few tricks, you can enjoy a perfect flat white without having to go to the coffee shop.
What do you need:
- A coffee machine with filter holder
- A milk frother or steam wand
- High quality coffee beans (to be freshly ground)
- A stainless steel jug for whipping milk
- – Whole milk (preferably, for a creamier consistency)
The procedure is as follows:
- Prepare the coffee: switch on the coffee machine and purge it to remove residual stagnant water. Fill the filter holder with approximately 18 g of finely ground coffee and press well. Draw a double espresso directly into the cup.
- Warm the milk: pour about 140 ml of cold milk into the steel jug. The aim is to obtain a smooth, silky microfoam with no visible air bubbles. The ideal temperature is between 55 and 65°C.
- Pour the milk: tilt the espresso cup slightly and start pouring in a thin trickle of milk, mixing it with the coffee.
- Serve and enjoy: the end result should be a creamy, well-balanced coffee with a thin layer of microfoam on the surface.
If you want to achieve an even better result, the choice of coffee machine is crucial. A good flat white deserves the right equipment: with a Pontevecchio lever coffee machine you will be able to maximise the flavour of your espresso.
